raw veal lungs
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal lung is a highly nutritious offal that is very low in calories and fat while being rich in high-quality protein. It provides essential nutrients like Vitamin B12, heme iron, and a surprising amount of Vitamin C, which is rare for meat products.
A 100g serving of raw veal lung contains approximately 92 calories and 17.2g of protein. With 0g of carbohydrates and only 2.6g of fat, it is an exceptionally lean protein source.
Veal lung supports muscle maintenance through its complete protein profile and helps prevent anemia due to its high heme iron content. It also supports immune function with Vitamin C and promotes nerve health via Vitamin B12.
Yes, veal lung is excellent for keto and low-carb diets because it contains zero carbohydrates. While it is lower in fat than other organ meats, it fits well into a high-protein, low-carb lifestyle.
Veal lungs are typically cleaned, parboiled to remove impurities, and then sliced for further cooking. They are commonly used in stews, sautéed with onions and herbs, or prepared in traditional European dishes like Beuschel.
Veal lung has a very mild, slightly sweet flavor that is less intense than liver or kidney. Its most notable characteristic is its unique spongy and airy texture, which firms up during the cooking process.
Raw veal lungs should be stored in the refrigerator at 40°F (4°C) or below and used within 1 to 2 days. For longer storage, they can be frozen in airtight packaging for up to 4 months.
raw veal lungs is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 17.2 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 lungs with step-by-step instructions.
Browse recipes →Fresh veal lung should have a bright pink or light red color and a moist, springy feel. Avoid any pieces that have a greyish tint, a slimy surface, or a strong, unpleasant odor.
Yes, it is recommended to rinse the lungs thoroughly and remove any large bronchial tubes or connective tissue. Many recipes suggest soaking them in cold water for an hour or parboiling them briefly to improve the final texture and flavor.
In its raw, natural state, veal lung is 100% gluten-free. However, if you are purchasing it pre-prepared or eating it in a restaurant, ensure that no flour or gluten-containing thickeners were used in the sauces or breading.