Heart, ox, stewed

Ox heart is an organ meat from cattle. The figures here describe stewed ox heart with the fat and valves removed before cooking. It mainly provides protein, along with some fat and a range of vitamins and minerals. Per 100g, it contains 28g of protein, 5.1g of fat, 6.2mg of iron and 13µg of vitamin B12.

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 nutritional figures are provided in the tables below.