Overview
An organ meat exceptionally dense in Coenzyme Q10, Vitamin B12, and heme-iron, supporting mitochondrial energy and oxygen transport.
Food note
Beef heart is technically a muscle meat but categorized as an organ due to its extreme nutrient density and mitochondrial concentration. To maintain its high CoQ10 levels and tender texture Quick high-heat searing or low-temperature sous-vide is recommended. Selecting grass-fed beef heart ensures a superior fatty acid profile and higher concentrations of fat-soluble vitamins compared to grain-fed alternatives.
Pros
- High CoQ10 Energy
- Rich in Heme-Iron
- Superior B12 Density
Cons
- High Cholesterol
- Organ Flavor Profile
- High Purines
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 134 kcal | 16.5 g | 0.1 g | 7.5 g |
Per 50 g50 g | 67 kcal | 8.25 g | 0.05 g | 3.75 g |
Per 100 g100 g | 134 kcal | 16.5 g | 0.1 g | 7.5 g |
Per 150 g150 g | 201 kcal | 24.75 g | 0.15 g | 11.25 g |
Per 200 g200 g | 268 kcal | 33 g | 0.2 g | 15 g |
Per 250 g250 g | 335 kcal | 41.25 g | 0.25 g | 18.75 g |