Meat
raw veal lungs.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
calf lungsmou de veaupolmone di vitellobofe de ternerabeuschel
SERVING
CALORIES
92
PROTEIN
16.2g
CARBS
0g
FAT
2.5g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories92kcal—
Protein16.2g32%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat2.5g3%
Saturated fat0.70g3%
Trans fat0g—
Cholesterol240mg80%
Water79.5g—
MINERALS
Sodium190mg8%
Potassium245mg5%
Calcium9.0mg1%
Iron8.5mg47%
Magnesium14mg3%
Phosphorus175mg14%
Zinc1.8mg16%
Copper0.15mg17%
Manganese0.02mg1%
Selenium35µg64%
VITAMINS
Vitamin A0µg0%
Vitamin C38mg42%
Vitamin D0.10µg1%
Vitamin E0.20mg1%
Vitamin K1.0µg1%
Thiamin (B1)0.05mg4%
Riboflavin (B2)0.25mg19%
Niacin (B3)3.8mg24%
Pantothenic acid (B5)0.80mg16%
Vitamin B60.08mg5%
Folate (B9)8.0µg2%
Vitamin B124.2µg175%
%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 piece250g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of highly bioavailable heme iron
- ✓Unusually high Vitamin C content for a meat product
- ✓Rich in Vitamin B12 for nerve health and red blood cell formation
- ✓Low in calories and fat compared to muscle meats
- ✓High protein content supports muscle maintenance
COOKING TIPS
In the kitchen.
- 1Soak in cold water or milk for an hour before cooking to remove excess blood and soften flavor
- 2Always remove the large bronchial tubes and connective tissue before slicing
- 3Braise or stew slowly to transform the spongy texture into a tender delicacy
STORAGE
Keep it fresh.
- Store in the coldest part of the refrigerator for no more than 1-2 days
- Freeze in airtight, vacuum-sealed bags for up to 3-4 months
- Keep raw lungs separate from other foods to prevent cross-contamination
FAQ
Frequently asked questions.
How long do raw veal lungs last in the fridge?
Raw veal lungs are highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
What is the texture of cooked veal lung?
It has a unique, spongy, and slightly springy texture that absorbs sauces very well.
How do I select high-quality veal lungs?
Look for lungs that are light pink in color, moist but not slimy, and have a fresh, mild smell.
Can veal lungs be frozen?
Yes, they freeze well. Wrap them tightly in plastic wrap and then aluminum foil or a freezer bag to prevent freezer burn.
What can I use as a substitute for veal lung?
Veal heart is the closest substitute in terms of flavor, though it is much firmer. Beef lung can also be used.
Do I need to clean veal lungs before cooking?
Yes, you should rinse them thoroughly and cut away the tough, rubbery air tubes (bronchi) before preparation.
Are veal lungs high in cholesterol?
Yes, like most organ meats, veal lungs are relatively high in cholesterol, containing about 240mg per 100g.
What are common dishes made with veal lungs?
They are a key ingredient in the Austrian dish 'Beuschel' and various traditional European stews and ragouts.
Is it safe to eat veal lungs medium-rare?
No, offal should generally be cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
