Calf's Brain with Butter and Lemon
Calf's Brain with Butter and Lemon is a classic French bistro dish where tender, delicate calf's brains are typically poached, then pan-fried in butter until golden and served with a bright squeeze of lemon juice. It's a traditional preparation that highlights the ingredient's mild, creamy texture.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with negligible carbohydrates, and is a rich source of vitamins like B12 and minerals such as phosphorus and selenium. A typical serving contains roughly 250-350 calories, depending on the amount of butter used.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 18 g |
| Carbs | 1 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 150 mg |
| Vitamin B12 | 14.5 mcg |
| Phosphorus | 350 mg |
| Selenium | 40 mcg |
| Riboflavin (B2) | 0.3 mg |
| Choline | 350 mg |
| Iron | 2.5 mg |
| Zinc | 2.0 mg |
| Copper | 0.4 mg |
Per 1 calf's brain, cooked (approx. 140 g) · estimated, varies by recipe
💡 What's interesting
Culturally, eating brains is a traditional practice in many cuisines worldwide, often seen as a way to use the whole animal. Nutritionally, they are exceptionally dense in choline, a nutrient crucial for brain health, though modern consumption is often limited due to health advisories.
