Lamb Heart

Mark Velov Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022
Lamb Heart

CHAPTERS (Table Of Contents)



The lamb heart contains the following: - vitamins: B1 (thiamine): 0.3 mg (10-20%), B12 (cobalamin): 10.25 mcg (205-512.5%), B2 (riboflavin): 0.7 mg (14-35%) ), B5 (pantothenic acid): 2.63 mg (0.

Lamb heart is a popular by-product that is commercially available in chilled or frozen form. The quality product has the smell of fresh meat, there are no stains and deposits on it. The heart of young animals is the most delicious and useful. In terms of valuable properties for the body, it is not inferior to either lamb or pork.

Composition of the lamb heart

The lamb heart contains:

  • vitamins: B1 (thiamine): 0.3 mg (10-20%), B12 (cobalamin): 10.25 mcg (205-512.5%), B2 (riboflavin): 0.7 mg (14-35%), B5 (pantothenic acid): 2.63 mg (0.1-0.3%), vitamin B6 (pyridoxine): 0.39 mg (7.8-19.5%), vitamin B9 (folic acid): 2 μg (0.4-1%), vitamin C: 1 mg (0.7-1.3%) ), vitamin PP: 4 mg (8-20%), vitamin PP (niacin equivalent)
  • minerals: iron, iodine, potassium, calcium, manganese, magnesium, copper, sodium, selenium, phosphorus, zinc.

Useful properties

The benefits for humans from the consumption of the by-product are due to the concentration of health-important substances in the composition, which we have already listed. Here is what some of the components do:

  • Iron, potassium, magnesium - essential elements that are involved in the processes of hematopoiesis, purification of blood vessels and increase hemoglobin. They are needed for prevention against cardiovascular diseases.
  • The high nutritional value, low caloric content and zero carbohydrate content make the lamb's heart a recommended product during healing diets and diets for weight loss.
  • The chemical composition of the by-product combines a set of useful properties and a high concentration of protein. Lamb heart is recommended for consumption during pregnancy, in case of high cholesterol, in case of muscle insufficiency.

Use in cooking

Lamb offal is traditionally boiled, stewed or fried in vegetable oil. It goes well with cooked cereals and vegetables. Before cooking, it is recommended to soak in water for 2-3 hours to separate the blood.

 

 

 

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