sheep lungs
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sheep lungs are highly nutritious, offering a lean source of protein with very little fat. They are particularly rich in heme iron and Vitamin B12, which support blood health, energy levels, and nerve function.
A 100g serving of sheep lungs contains approximately 86.76 calories and 16.12g of protein. With 0g of carbohydrates and only 2.41g of fat, they are an excellent high-protein, low-calorie food choice.
Yes, they are very effective for weight management due to their high protein-to-calorie ratio. The high protein content promotes satiety, helping you feel full longer while consuming fewer than 90 calories per 100g serving.
Absolutely. Sheep lungs contain zero carbohydrates, making them an ideal choice for ketogenic and other low-carb diets. They provide essential minerals like phosphorus and selenium without impacting blood sugar levels.
Sheep lungs are generally considered halal if the animal was slaughtered according to Islamic law. In Jewish dietary law (kosher), lungs must be 'glatt' or free of adhesions to be considered acceptable, and specific inspection rules apply.
Sheep lungs are typically boiled first to firm up their spongy texture, then sliced and sautéed with spices or added to stews. They are a traditional ingredient in dishes like Scottish haggis or various stir-fries.
Sheep lungs have a mild, slightly gamey flavor and a unique, airy, or spongy texture. Because they are porous, they are excellent at absorbing the flavors of the sauces, herbs, and spices they are cooked with.
sheep lungs is a versatile ingredient found in cuisines around the world. With 86.76 calories per 100g and 16.12 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 0 recipes featuring sheep lungs with step-by-step instructions.
Browse recipes →Fresh sheep lungs should be kept in the coldest part of the refrigerator and used within 1-2 days. For long-term storage, they can be frozen for up to 3-4 months if sealed in airtight, moisture-proof packaging.
No, sheep lungs should always be thoroughly cooked to an internal temperature of at least 160°F (71°C). Cooking is necessary to eliminate any potential bacteria or pathogens that may be present in the organ tissue.
The USDA has prohibited the sale of sheep lungs for human consumption since 1971. This regulation exists because of concerns that stomach fluids or environmental contaminants could enter the lungs during the slaughtering process.