Chicken, heart, all classes, raw
Whole food · Poultry Products
Chicken hearts are small, muscular organs with a deep, rich flavor and a dense, slightly chewy texture similar to a tender piece of steak. They are a nutritional powerhouse, exceptionally high in protein and a standout source of iron and B vitamins, particularly B12 and niacin.
Calorie split: 42% protein · 2% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love chicken hearts for their intense, savory umami flavor and satisfyingly meaty bite. They are prized for their versatility, absorbing marinades beautifully and cooking quickly on skewers, in stews, or sautéed.
⚠️ Watch-outs & how to enjoy it better
The strong, mineral-rich taste and chewy texture can be off-putting to some, especially those accustomed to milder meats. As an organ meat, it is high in cholesterol, so individuals managing cholesterol levels should consume it in moderation. To counteract this, pair with fiber-rich vegetables and practice portion control.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable.
- High in vitamin B12, essential for nerve function and energy.
- Good source of coenzyme Q10 (CoQ10), an antioxidant.
- Naturally low in carbohydrates.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Chicken hearts are so muscular that they continue to twitch for several minutes after being removed from the body if stimulated.
Full nutrition (USDA data · scales with serving)
| Water | 73.6 g |
| Energy | 153 kcal |
| Energy | 640 kj |
| Protein | 15.6 g |
| Total lipid (fat) | 9.3 g |
| Ash | 0.85 g |
| Carbohydrate, by difference | 0.71 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 6.0 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 177 mg |
| Potassium, K | 176 mg |
| Sodium, Na | 74.0 mg |
| Zinc, Zn | 6.6 mg |
| Copper, Cu | 0.35 mg |
| Manganese, Mn | 0.09 mg |
| Selenium, Se | 4.3 ug |
| Vitamin C, total ascorbic acid | 3.2 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.73 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 2.6 mg |
| Vitamin B-6 | 0.36 mg |
| Folate, total | 72.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 72.0 ug |
| Folate, DFE | 72.0 ug |
| Vitamin B-12 | 7.3 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Vitamin A, IU | 30.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.78 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 16:1 | 0.39 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.7 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.07 g |
| PUFA 20:4 | 0.72 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 136 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.70 g |
| Isoleucine | 0.83 g |
| Leucine | 1.4 g |
| Lysine | 1.3 g |
| Methionine | 0.38 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.70 g |
| Tyrosine | 0.56 g |
| Valine | 0.88 g |
| Arginine | 1.00 g |
| Histidine | 0.41 g |
| Alanine | 0.98 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.86 g |
| Proline | 0.79 g |
| Serine | 0.63 g |
FAQ
How do I clean and prepare chicken hearts?
Rinse them under cold water. Trim any excess fat or connective tissue. Some prefer to slice them open lengthwise to remove any remaining blood clots for a milder flavor.
What's the best way to cook them to avoid toughness?
Cook them quickly with high heat (grilling, stir-frying, sautéing) or slowly in a moist environment (braising, stewing). Overcooking at medium heat will make them rubbery.
Are chicken hearts safe to eat?
Yes, when sourced from reputable suppliers and cooked to a safe internal temperature of 165°F (74°C). They are a nutritious part of nose-to-tail eating.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.53 kcal/g · 41% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.