raw beef lungs
Also known as: beef lungs, raw lungs
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Also known as: beef lungs, raw lungs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef lungs are highly nutritious. They are an excellent source of high-quality protein, essential for muscle building and repair. They are also rich in heme iron, Vitamin B12, and surprisingly, Vitamin C, which supports immune function and collagen synthesis.
Per 100g, raw beef lungs contain approximately 92 calories, 16.2g of protein, 0g of carbohydrates, and 2.5g of fat. This makes them a lean, protein-dense organ meat.
Yes, beef lungs can be beneficial for weight loss due to their low-calorie and high-protein content. Protein promotes satiety, helping you feel full longer and potentially reducing overall calorie intake. Their lean profile makes them a good addition to a calorie-controlled diet.
Absolutely, beef lungs are very keto-friendly. With 0g of carbohydrates per 100g, they fit perfectly into a ketogenic diet. They provide a good source of protein and moderate fat, making them an excellent choice for those following a low-carb, high-fat eating plan.
Yes, raw beef lungs are naturally gluten-free. As an unprocessed meat product, they do not contain any gluten-containing grains or additives, making them suitable for individuals with celiac disease or gluten sensitivity.
Beef lungs are typically tough and benefit from slow cooking methods like stewing, braising, or boiling. They are often parboiled first to tenderize them and remove impurities, then sliced and incorporated into dishes like stews, goulash, or fried preparations.
Cooked beef lungs have a mild, slightly gamey flavor, often described as less intense than liver or kidney. Their texture is unique, becoming spongy and somewhat porous when properly cooked, absorbing flavors well from the cooking liquid.
raw beef lungs is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 16.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw beef lungs should be stored in the coldest part of your refrigerator, ideally for no more than 1-2 days. For longer storage, they can be frozen in airtight packaging for several months, typically up to 3-4 months, without significant loss of quality.
Fresh raw beef lungs should have a uniform, reddish-pink color and a moist, firm texture. Avoid lungs that appear discolored, have a strong or off-putting odor, or feel slimy to the touch, as these are signs of spoilage.
While some cultures consume certain organ meats raw, it is generally not recommended to eat raw beef lungs due to the risk of bacterial contamination. Cooking beef lungs thoroughly to an internal temperature of 160°F (71°C) is essential to ensure safety and palatability.