Braised Calf's Brain with Lemon and Capers
Braised Calf's Brain with Lemon and Capers is a classic European offal dish, often associated with French or Italian cuisine, where the delicate brain is gently cooked in a savory sauce. The recipe typically features calf's brain as the star ingredient, braised with bright lemon, briny capers, and often a white wine or butter-based sauce. It is considered a delicacy, prized for its unique texture and rich, subtle flavor.
🍽️ Nutrition at a glance
This dish is very high in fat and protein, with virtually no carbohydrates. It is an exceptional source of nutrients like choline, vitamin B12, and selenium, and a single serving can provide a significant portion of your daily needs for these. A typical serving contains approximately 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 1 g |
| Fat | 30 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 480 mg |
| Choline | 450 mg |
| Vitamin B12 | 15 mcg |
| Selenium | 45 mcg |
| Phosphorus | 350 mg |
| Copper | 0.6 mg |
| Riboflavin (B2) | 0.4 mg |
| Vitamin C | 8 mg |
| Iron | 2.5 mg |
Per 1 calf's brain (approx. 150 g, cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, calf's brain is a traditional 'nose-to-tail' ingredient, representing a culinary philosophy that values using the whole animal. Nutritionally, it is one of the richest natural food sources of choline, a nutrient essential for brain health and function.
