Meat
raw veal brain.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
veal brain
SERVING
CALORIES
136
PROTEIN
10.5g
CARBS
1.1g
FAT
9.8g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories136kcal—
Protein10.5g21%
Carbohydrates1.1g0%
Fiber0g0%
Sugar0g0%
Total fat9.8g13%
Saturated fat2.3g12%
Trans fat0g—
Cholesterol3100mg1033%
Water77.2g—
MINERALS
Sodium156mg7%
Potassium254mg5%
Calcium10mg1%
Iron1.7mg9%
Magnesium13mg3%
Phosphorus337mg27%
Zinc1.2mg11%
Copper0.20mg22%
Manganese0.02mg1%
Selenium21.8µg40%
VITAMINS
Vitamin A0µg0%
Vitamin C16mg18%
Vitamin D0.10µg1%
Vitamin E1.6mg11%
Vitamin K0µg0%
Thiamin (B1)0.10mg8%
Riboflavin (B2)0.25mg19%
Niacin (B3)3.6mg23%
Pantothenic acid (B5)2.3mg46%
Vitamin B60.20mg12%
Folate (B9)6.0µg2%
Vitamin B1212.5µg521%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
1 piece150g
HEALTH BENEFITS
Why eat it.
- ✓Extremely rich in omega-3 fatty acids, particularly DHA, which is vital for brain health, cognitive function, and nervous system development.
- ✓Excellent source of Vitamin B12, essential for red blood cell formation, neurological function, and DNA synthesis.
- ✓Provides high levels of phosphorus and selenium; phosphorus is crucial for bone and teeth formation, while selenium acts as a powerful antioxidant.
- ✓Contains unique nutrient compounds like phosphatidylcholine and phosphatidylserine, which support cell membrane structure and neurotransmitter function.
COOKING TIPS
In the kitchen.
- 1Before cooking, soak the brain in cold, salted water for at least 2 hours, changing the water several times, to purge blood and firm the texture.
- 2Carefully peel away the thin outer membrane before cooking for a smoother, more pleasant consistency.
- 3A common first step is to gently poach the brain in a seasoned liquid (like a court-bouillon) until firm. It can then be chilled, sliced, and pan-fried, scrambled, or breaded.
- 4Due to its rich, creamy texture, it pairs well with acidic ingredients like lemon juice, capers, or vinegar to cut through the richness.
STORAGE
Keep it fresh.
- Highly perishable; store in the coldest part of the refrigerator (below 40°F or 4°C) and consume within 24 hours of purchase.
- For longer storage, freeze immediately. Wrap tightly in plastic wrap and place in a freezer-safe bag, where it can be kept for up to 3 months.
FAQ
Frequently asked questions.
Is veal brain healthy?
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.
What are the unique nutritional benefits of veal brain?
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.
Is veal brain keto-friendly?
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.
What does veal brain taste like?
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.
How do you prepare raw veal brain for cooking?
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.
Can I eat veal brain raw?
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.
How do you cook veal brain?
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.
How long does raw veal brain last in the fridge?
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.
How can I tell if raw veal brain has gone bad?
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.
Is veal brain gluten-free?
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.
