raw veal brain
Also known as: veal brain
Loading...
Also known as: veal brain
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal brain is highly nutritious, providing 136 calories and 10.5g of protein per 100g. It is exceptionally rich in omega-3 fatty acids (DHA) and Vitamin B12, which are vital for cognitive function, nervous system health, and red blood cell formation.
Veal brain contains specialized compounds like phosphatidylcholine and phosphatidylserine, which support cell membrane structure and neurotransmitter function. It is also an excellent source of selenium, a powerful antioxidant, and phosphorus, which is crucial for bone and teeth formation.
Yes, veal brain is very keto-friendly. With only 1.1g of carbohydrates and 9.8g of fat per 100g, it is a high-fat, low-carb organ meat that fits perfectly into a ketogenic or carnivore diet.
Veal brain has a very mild, delicate, and slightly nutty flavor. Its texture is its most defining characteristic, being incredibly soft, creamy, and custard-like once cooked.
Before cooking, soak the brain in cold salted water or water with a little vinegar for about an hour to remove excess blood. After soaking, gently peel away the thin outer membrane and any visible blood vessels to ensure a clean flavor and smooth texture.
It is not recommended to eat veal brain raw due to the risk of foodborne illness and bacterial contamination. It should be cooked thoroughly to an internal temperature of 160°F (71°C) to ensure it is safe for consumption.
The most common methods include poaching it gently in a flavorful broth or slicing it, dredging it in flour, and pan-frying it in butter (meunière style). It is often breaded and deep-fried to create a crunchy exterior that contrasts with the creamy interior.
raw veal brain is a versatile ingredient found in cuisines around the world. With 136 calories per 100g and 10.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring raw veal brain with step-by-step instructions.
Browse recipes →Raw veal brain is highly perishable and should be used as soon as possible. It can be stored in the coldest part of the refrigerator for a maximum of 1 to 2 days; otherwise, it should be frozen.
Fresh veal brain should be pinkish-white and firm with a mild, clean scent. If it appears grey, feels slimy to the touch, or develops a strong, sour, or ammonia-like odor, it has spoiled and should be discarded.
In its raw state, veal brain is naturally gluten-free. However, because it is traditionally prepared by breading or served with flour-based sauces, you must check the preparation method if you have a gluten sensitivity.