Traditional Haggis
Traditional Haggis is a savory Scottish pudding made from sheep's pluck (heart, liver, and lungs) minced with onions, oatmeal, suet, spices, and salt, traditionally encased in the animal's stomach. It is famously associated with Burns Night celebrations and is often served with 'neeps and tatties' (mashed turnip and potatoes).
🍽️ Nutrition at a glance
Haggis is a high-protein, high-fat dish with a moderate amount of carbohydrates from the oatmeal. A typical serving provides a good source of iron, B vitamins (especially B12), and fiber.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 20 g |
| Carbs | 20 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 12 µg |
| Zinc | 4.5 mg |
| Selenium | 25 µg |
| Phosphorus | 250 mg |
| Niacin (B3) | 5 mg |
| Vitamin A | 150 µg |
| Potassium | 350 mg |
Per 1 serving (approx. 227 g) · estimated, varies by recipe
💡 What's interesting
Haggis is a classic example of 'nose-to-tail' eating, utilizing parts of the animal that might otherwise be discarded, making it both resourceful and culturally iconic in Scotland.
