sheep spleen
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sheep spleen is a highly nutrient-dense organ meat. It is an exceptional source of heme iron, Vitamin B12, and high-quality protein while remaining relatively low in calories and fat.
A 100g serving of sheep spleen provides approximately 91.78 calories and 16.02g of protein. It contains 0g of carbohydrates and about 3.02g of fat, making it a lean, high-protein food source.
Yes, it is particularly effective for preventing and treating iron-deficiency anemia. It contains high levels of heme iron, which is the form of iron most easily absorbed and utilized by the human body.
Absolutely. With 0g of carbohydrates per serving, sheep spleen is perfectly suited for ketogenic and other low-carb diets. It provides essential micronutrients like zinc and selenium that are important for overall health while in ketosis.
In Islamic dietary law, sheep spleen is considered halal to consume, provided the sheep was slaughtered according to Sharia standards. Unlike liquid blood, the spleen is regarded as a permissible organ meat.
Sheep spleen has a rich, earthy, and metallic flavor similar to liver, though often described as slightly milder. Its texture is unique—soft and somewhat spongy when fresh, becoming firmer and more substantial once cooked.
It is best prepared by removing the outer membrane and then grilling, sautéing, or stuffing it. To maintain a tender texture, it should be sliced thin and cooked quickly over high heat with aromatics like garlic, cumin, and parsley.
sheep spleen is a versatile ingredient found in cuisines around the world. With 91.78 calories per 100g and 16.02 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh sheep spleen should be kept in the refrigerator and consumed within 1 to 2 days. For longer storage, it can be frozen in airtight packaging for up to 4 months without significant loss of quality.
Fresh spleen should have a deep, vibrant red or purplish color and a moist, firm surface. Avoid any spleen that feels excessively slimy, has a greyish tint, or emits a strong, sour, or unpleasant odor.
While some cultures consume raw offal, it is generally recommended to cook sheep spleen to an internal temperature of 160°F (71°C). Cooking ensures the destruction of any potential bacteria or parasites that may be present in organ meats.