On food and cooking the science and lore of the kitchen ( PDFDrive ) 327

coordinate the body’s activities Composition of Organ Meats Organ meats are generally similar to skeletal muscle in their chemical composition, but often contain substantially more iron and vitamins thanks to their special tasks (Poultry heart and liver and veal liver are especially rich in folate, a vitamin that is associated with a significantly reduced risk of heart disease.) Their higher cholesterol levels reflect the fact that their cells are much smaller than muscle cells and therefore include proportionally more cell membrane, of which cholesterol is an essential component The chart below lists broad ranges of nutrient content for organs of various animals Cholesterol and iron levels are given in milligrams per 100 grams/3.6 oz; folate in micrograms per 100 grams Meat Protein, % Standard cuts 24–36 Heart 24–30 Tongue 21–26 Gizzard 25–30 Tripe, beef (stomach) 15 Liver 21–31 Sweetbreads 12–33 Kidney 16–26 Brain 12–13 Meat Fat, % Standard cuts 5–20 Heart 5–8 Tongue 10–21 Gizzard 3–4 Tripe, beef (stomach) ... Protein, % Standard cuts 24–36 Heart 24–30 Tongue 21–26 Gizzard 25–30 Tripe, beef (stomach) 15 Liver 21–31 Sweetbreads 12–33 Kidney 16–26 Brain 12–13 Meat Fat, % Standard cuts 5–20 Heart 5–8 Tongue... 16–26 Brain 12–13 Meat Fat, % Standard cuts 5–20 Heart 5–8 Tongue 10–21 Gizzard 3–4 Tripe, beef (stomach)