Overview
A nutrient-dense organ meat known for high protein and low fat content, primarily used for its unique chewy texture.
Food note
This organ meat is prized for its lean protein profile and mineral richness Particularly iron for blood health. It requires careful cleaning to remove the inner lining before preparation.
Pros
- High protein density
- Excellent source of Iron and Zinc
- Low fat
Cons
- High cholesterol content
- Tough texture if overcooked
- Purine content
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 86 kcal | 15.5 g | 3.5 g | 1.2 g |
Per 50 g50 g | 43 kcal | 7.75 g | 1.75 g | 0.6 g |
Per 100 g100 g | 86 kcal | 15.5 g | 3.5 g | 1.2 g |
Per 150 g150 g | 129 kcal | 23.25 g | 5.25 g | 1.8 g |
Per 200 g200 g | 172 kcal | 31 g | 7 g | 2.4 g |
Per 250 g250 g | 215 kcal | 38.75 g | 8.75 g | 3 g |