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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, calf spleen is a highly nutrient-dense organ meat. It is exceptionally rich in heme iron and Vitamin B12 while remaining low in calories and fat, making it excellent for supporting blood health and energy levels.
A 100g serving of calf spleen contains approximately 90.58 calories and 17.71g of high-quality protein. It is a lean protein source with only about 2.12g of fat and zero carbohydrates.
Yes, calf spleen is one of the best dietary sources of heme iron, which is highly bioavailable and easily absorbed by the body. This makes it very effective for preventing and treating iron-deficiency anemia.
Calf spleen is excellent for keto and low-carb diets because it contains 0g of carbohydrates. It provides essential vitamins and minerals that can sometimes be lacking in restrictive diets.
Naturally, calf spleen is 100% gluten-free. However, if you are purchasing it pre-prepared or dining out, ensure that no flour-based breading or gluten-containing sauces were used during the cooking process.
Calf spleen has a rich, earthy, and slightly metallic flavor similar to liver, though often described as milder. Its texture is unique—soft and somewhat spongy when cooked correctly.
It is commonly braised, stewed, or sliced thin and pan-fried with onions and garlic. In some cuisines, it is stuffed with herbs and breadcrumbs or used in traditional recipes like Sicilian 'Pani câ Meusa'.
calf spleen is a versatile ingredient found in cuisines around the world. With 90.58 calories per 100g and 17.71 grams of protein, it's a nutritious addition to many dishes.
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Fresh calf spleen should be stored in the coldest part of the refrigerator and used within 1 to 2 days. For longer storage, it can be frozen in airtight packaging for up to 4 months.
Fresh calf spleen should have a bright, deep red color and a firm, moist surface. Avoid any meat that feels slimy, has a greyish tint, or emits a sour or ammonia-like odor.
Yes, it is recommended to remove the tough outer membrane before cooking to ensure a tender result. Many chefs also suggest soaking the spleen in cold water or milk for an hour to mellow the strong mineral flavor.