Heart

Apart from being an ingredient in traditional recipes, heart is also used in modern culinary practices. It is often ground to mix with other meats for sausages, sliced for stir-fries, or cubed for stews. While not as prevalent in conventional supermarkets, heart is gaining popularity among health-conscious consumers and those looking to explore different parts of the animal.

A typical serving size of heart (around 100 grams or 3.5 ounces) contains approximately 150 kcal (calories).

Heart is an excellent source of protein, offering about 26 grams per 100 grams serving.

The fat content in heart can vary depending on the animal, but it generally contains around 5 to 10 grams per 100 grams.

Heart is low in carbohydrates, with less than 1 gram per 100 grams serving.

This organ meat is particularly high in B-vitamins, especially vitamin B12, essential for nerve health and energy.

It is also rich in minerals like iron, zinc, selenium, and phosphorus, supporting various bodily functions.

Consuming heart can contribute to a balanced diet due to its high-quality protein, vitamins, and minerals. The organ meat is also a source of coenzyme Q10 (CoQ10), which is important for heart health and energy production. Additionally, the iron found in heart is heme iron, the form most readily absorbed by the body, making it beneficial for those who are at risk of anemia or have higher iron needs.

While heart offers several health benefits, there are potential risks associated with consuming organ meats. They can be high in cholesterol and may accumulate harmful substances if the source animal was exposed to toxins. Therefore, it is important to source hearts from healthy, well-raised animals and consume them in moderation as part of a balanced diet.

Heart is used in dishes such as grilled skewers (anticuchos) in South American cuisine, hearty stews in European cooking, and as a rich additive to minced dishes in North American recipes.

It can be braised, stewed, sautéed, grilled, or even pickled. Slow-cooking allows the tough muscle fibers to break down, resulting in a tender and flavorful dish.

Heart pairs well with robust flavors such as garlic, onions, and wine, as well as with herbs like thyme, rosemary, and bay leaves. It also goes well with root vegetables and grains that can absorb the rich flavors of the meat.

Heart is a nutrient-rich ingredient used in a variety of culinary traditions around the world. It is valued for its protein content, vitamins, and minerals, and can be prepared in numerous ways to add depth and flavor to dishes. While it offers many health benefits, it should be consumed responsibly and from trusted sources. Heart is a versatile and historic ingredient that continues to find its place in contemporary kitchens, offering a connection to traditional cooking methods and an exploration of global flavors.