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

coordinatethebody’sactivities.
CompositionofOrganMeats
Organ meats are generally similar to
skeletal muscle in their chemical
composition,
but
often
contain
substantially more iron and vitamins
thankstotheirspecialtasks.(Poultryheart
andliverandvealliverareespeciallyrich
infolate,avitaminthatisassociatedwitha
significantlyreducedriskofheartdisease.)
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/3.6oz;folateinmicrogramsper100
grams.


Meat Protein,%
Standardcuts 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,%
Standardcuts 5–20
Heart 5–8
Tongue 10–21
Gizzard 3–4
Tripe,beef(stomach) 4