goat lungs
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, goat lungs are a highly nutritious and lean organ meat. They are an excellent source of high-quality protein, essential vitamins like B12, and minerals such as heme iron, phosphorus, and selenium. Their low-calorie and low-fat profile makes them a healthy addition to a balanced diet.
Per 100g, goat lungs contain approximately 95.84 calories, 16.86g of protein, 0g of carbohydrates, and 3.09g of fat. They are particularly rich in highly absorbable heme iron, Vitamin B12, phosphorus, and selenium, contributing to overall health and energy.
Absolutely. Goat lungs are an excellent source of heme iron, which is the most bioavailable form of iron and is readily absorbed by the body. Regular consumption can help prevent and manage iron deficiency anemia, supporting healthy red blood cell formation and oxygen transport.
Yes, goat lungs are very keto-friendly. With 0g of carbohydrates per 100g, high protein content, and moderate fat, they fit perfectly into a ketogenic diet. They provide essential nutrients without adding carbs, making them a great option for those following a low-carb lifestyle.
Yes, goat lungs are naturally gluten-free. As an unprocessed meat product, they do not contain any gluten. However, always check for cross-contamination if purchasing processed products containing goat lungs.
Goat lungs typically require thorough cleaning and often an initial boiling or blanching to tenderize them and remove any impurities. After this, they can be sliced and further cooked by stewing, frying, grilling, or adding to curries and soups. They absorb flavors well from spices and aromatics.
goat lungs is a versatile ingredient found in cuisines around the world. With 95.84 calories per 100g and 16.86 grams of protein, it's a nutritious addition to many dishes.
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View all other →Cooked goat lungs have a unique, somewhat spongy or slightly chewy texture, similar to other organ meats but generally softer than liver or heart. The flavor is mild and slightly gamey, often described as earthy, and readily takes on the taste of the seasonings and sauces they are cooked with.
Fresh goat lungs should be stored in the coldest part of your refrigerator, ideally in an airtight container or sealed bag, and consumed within 1-2 days. For longer storage, they can be frozen for up to 3-6 months. Thaw them slowly in the refrigerator before cooking.
Fresh goat lungs should have a uniform, reddish-pink color and a clean, mild, slightly metallic smell. Avoid any lungs that appear discolored, have a strong or foul odor, or feel slimy to the touch, as these are signs of spoilage.
Yes, goat lungs are classified as an organ meat, also commonly referred to as offal. Organ meats are highly prized in many cultures for their dense nutritional profile, often surpassing muscle meats in vitamin and mineral content.