Heart, ox, raw

Ox heart is an organ meat from cattle. The figures here describe it raw, before cooking. It mainly provides protein, along with iron and B vitamins. Per 100g, it contains 18g of protein, 3.5g of fat, 5mg of iron and 13µg of vitamin B12. Cooking and any added ingredients can change the nutrient content of the finished dish.

Protein supports the growth and repair of body tissues. Iron is needed to make haemoglobin, which carries oxygen in the blood, while vitamin B12 supports normal nerve function and red blood cell formation. Ox heart also contains saturated fat and cholesterol, which may be relevant when considering overall dietary intake. Full nutrient figures are in the tables below.