Scots' Haggis
Haggis is a traditional Scottish savory pudding made from sheep's pluck (heart, liver, and lungs) minced with onions, oatmeal, suet, and spices, traditionally encased in the animal's stomach and simmered. It is the centerpiece of a Burns Supper, celebrated on or around January 25th to honor the poet Robert Burns. The dish is often served with 'neeps and tatties' (mashed turnip and potatoes) and a dram of Scotch whisky.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the oatmeal. It is a rich source of iron, zinc, and B vitamins, particularly B12. A typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 440 kcal |
| Protein | 22 g |
| Carbs | 21 g |
| Fat | 29 g |
| Fiber | 3 g |
| Sugar | 1.5 g |
| Sodium | 680 mg |
| Iron | 4.2 mg |
| Zinc | 5.1 mg |
| Vitamin B12 | 12 µg |
| Vitamin B6 | 0.5 mg |
| Selenium | 28 µg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8.5 mg |
| Copper | 0.4 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Haggis is famously banned from import into the United States due to a prohibition on food containing sheep lung. Nutritionally, the combination of organ meats and whole oats makes it a surprisingly nutrient-dense meal, providing a broad spectrum of vitamins and minerals.
