Veal, variety meats and by-products, heart, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Braised veal heart is a dense, muscular organ meat with a rich, deep-red color and a surprisingly tender, steak-like texture when cooked low and slow. Its flavor is robust and slightly mineral, similar to lean beef but with a more pronounced, complex savory depth. Nutritionally, it's a powerhouse of protein with virtually no carbohydrates, making it an exceptional choice for high-protein, low-carb diets.
Calorie split: 66% protein · 0% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
Food enthusiasts prize braised veal heart for its unique, meaty flavor and satisfyingly firm yet tender texture when prepared correctly. It's celebrated in many cuisines for its versatility, absorbing braising liquids beautifully while maintaining its structural integrity.
⚠️ Watch-outs & how to enjoy it better
The strong, distinct flavor and organ-meat origin can be off-putting to some. Those with high cholesterol or purine-related conditions like gout may need to moderate intake. To counteract, pair it with fiber-rich vegetables like roasted Brussels sprouts or a tangy salad, and ensure it's part of a varied protein rotation.
Key benefits
- Exceptionally high in complete protein per calorie
- Rich source of iron, zinc, and B vitamins (especially B12)
- Very low in carbohydrates and sugars
- Contains CoQ10, an antioxidant important for cellular energy
- A sustainable, nose-to-tail cut that reduces food waste
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single beef heart can weigh over a kilogram and is essentially a single, powerful muscle that beats around 100,000 times a day.
Full nutrition (USDA data · scales with serving)
| Water | 62.2 g |
| Energy | 186 kcal |
| Energy | 778 kj |
| Protein | 29.1 g |
| Total lipid (fat) | 6.8 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 0.13 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 4.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 250 mg |
| Potassium, K | 199 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 2.2 mg |
| Copper, Cu | 0.43 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 52.4 ug |
| Vitamin C, total ascorbic acid | 10.0 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.93 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 1.6 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Vitamin B-12 | 14.5 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 0.82 g |
| SFA 18:0 | 0.80 g |
| Fatty acids, total monounsaturated | 1.4 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.05 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.05 g |
| PUFA 20:4 | 0.41 g |
| PUFA 20:5 n-3 (EPA) | 0.06 g |
| PUFA 22:5 n-3 (DPA) | 0.06 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 176 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.3 g |
| Isoleucine | 1.4 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.66 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 0.95 g |
| Valine | 1.5 g |
| Arginine | 1.8 g |
| Histidine | 0.78 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.6 g |
| Proline | 1.4 g |
| Serine | 1.4 g |
FAQ
How do you make braised veal heart tender?
Low and slow cooking is key. Braise it gently in liquid (like broth or wine) at a low temperature for 1.5-2 hours until fork-tender. Overcooking with high heat can make it tough.
Is veal heart high in cholesterol?
Yes, like most organ meats, it contains dietary cholesterol. However, for most healthy individuals, dietary cholesterol has a minimal impact on blood cholesterol levels. Those with specific medical conditions should consult a doctor.
How does it taste compared to regular beef?
It has a deeper, more mineral-rich flavor than standard beef cuts, with a slightly gamey note. The texture is denser and less marbled, making it leaner.
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 1.86 kcal/g · 63% 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: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.