raw veal spleen
Also known as: veal spleen
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Also known as: veal spleen
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal spleen is a nutrient-dense organ meat that is exceptionally high in heme iron and Vitamin B12. It supports healthy blood oxygenation, neurological function, and immune health while remaining relatively low in calories and fat.
A 100g serving of raw veal spleen contains approximately 105 calories and 18.3g of high-quality, complete protein. It is a lean protein source with only 3g of fat and zero carbohydrates.
Veal spleen is one of the best dietary sources of highly bioavailable heme iron, which the body absorbs more efficiently than plant-based iron. This makes it an excellent food for preventing and treating iron-deficiency anemia.
Yes, veal spleen is ideal for ketogenic and carnivore diets because it contains zero carbohydrates. It provides essential micronutrients like selenium and B12 that are vital for maintaining energy levels during ketosis.
Raw veal spleen is naturally gluten-free as it is an animal organ. However, if you are eating it prepared in a restaurant, be aware that traditional dishes like Sicilian 'Pani ca Meusa' serve it on bread or with flour-based coatings.
Veal spleen has a rich, earthy, and distinctly metallic flavor similar to liver, but generally milder. Its texture is unique—soft and somewhat spongy when raw, becoming firm and slightly chewy once cooked.
It is often boiled first to firm up the texture, then thinly sliced and sautéed in butter or lard. It can also be grilled or added to stews and organ meat pâtés to enhance the nutritional profile of the dish.
raw veal spleen is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw veal spleen is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. For long-term storage, it can be frozen in airtight packaging for up to 4 months.
Fresh veal spleen should be deep red or purple with a moist, glistening surface and a mild metallic scent. If it develops a slimy texture, a greyish tint, or a sour, pungent odor, it should be discarded immediately.
While some specialty diets advocate for raw organ consumption, it is not recommended due to the risk of foodborne illnesses like Salmonella or E. coli. To ensure safety, veal spleen should be cooked to an internal temperature of 160°F (71°C).