sheep heart
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sheep heart is highly nutritious and considered a superfood among organ meats. It is an excellent source of Coenzyme Q10 (CoQ10) for cardiovascular health, rich in Vitamin B12 for nerve function, and provides essential minerals like iron and zinc while remaining relatively low in calories.
Sheep heart is a high-quality protein source, providing approximately 18.19g of protein per 100g serving. This makes it an efficient food for muscle repair and building, comparable to many lean cuts of skeletal meat.
Yes, sheep heart is ideal for ketogenic and low-carb diets because it contains 0g of carbohydrates. It provides a dense source of protein and essential micronutrients without affecting blood sugar levels.
Sheep heart has a flavor similar to lean beef but with a slightly more intense, gamey profile. Because the heart is a hard-working muscle, it has a firm, dense texture that is more like a steak than the soft, metallic consistency of liver or kidneys.
Sheep heart is best prepared either very quickly or very slowly. You can slice it thinly and pan-sear it over high heat for 2-3 minutes per side, or dice it and braise it in a stew for several hours to break down the dense muscle fibers and make it tender.
Yes, sheep heart is very effective for weight loss as it is nutrient-dense but low in calories, containing only about 106 calories per 100g. Its high protein content helps increase satiety, keeping you full for longer periods.
Before cooking, you should rinse the heart under cold water and trim away any visible hard fat, silver skin, or large valves and connective tissues. Many chefs recommend soaking it in cold salted water or milk for 30 minutes to mellow the flavor.
sheep heart is a versatile ingredient found in cuisines around the world. With 106.36 calories per 100g and 18.19 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh sheep heart is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. If you do not plan to cook it immediately, it should be wrapped tightly and frozen for up to 4 months.
Naturally, sheep heart is 100% gluten-free as it is a pure animal protein. It is safe for those with celiac disease or gluten sensitivities, provided it is not prepared with flour-based breading or sauces containing gluten.
Like most organ meats, sheep heart contains more dietary cholesterol than standard muscle cuts. While it is exceptionally healthy due to its CoQ10 and B-vitamin content, individuals with specific medical requirements to limit dietary cholesterol should consume it in moderation.