Beef, variety meats and by-products, lungs, raw
FDC 168628oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 92 · +38 vs Beef medianBeef lung earns a score of 92 of 100, ranking 6th of 60 in the Beef category, well ahead of the category's median of 54. It's dense on three fronts: 44% of the daily value for iron, 43% for vitamin C, and 32% for protein, all within a lean 92 calories per 100 grams.
It's an organ meat used mainly in ground or stewed preparations rather than sold as a standalone cut, with a modest 28 gram ounce serving. The honest caveat is cholesterol, notable at 242 milligrams per 100 grams, so portion size matters more here than with muscle cuts of beef.
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Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 92 kcal | 5% |
| Total fat | 2.5 g | 3% |
| Saturated fat | 0.86 g | 4% |
| Cholesterol | 242 mg | 81% |
| Sodium | 198 mg | 9% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 16 g | 32% |
| Potassium | 340 mg | 7% |
| Calcium | 10 mg | 1% |
| Iron | 8 mg | 44% |
| Magnesium | 14 mg | 3% |
| Vitamin C | 39 mg | 43% |
| Vitamin A | 14 µg | 2% |
| Vitamin E | - |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | 1% |
| Total fat | 0.7 g | 1% |
| Saturated fat | 0.24 g | 1% |
| Cholesterol | 68 mg | 23% |
| Sodium | 55 mg | 2% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 4.5 g | 9% |
| Potassium | 95 mg | 2% |
| Calcium | 2.8 mg | 0% |
| Iron | 2.2 mg | 12% |
| Magnesium | 3.9 mg | 1% |
| Vitamin C | 11 mg | 12% |
| Vitamin A | 3.9 µg | 0% |
| Vitamin E | - |
Source: USDA FoodData Central · Public domain
FDC 168628Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the beef median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Beef, variety meats and by-products, liver, cooked, pan-friedDensity 94 vs 92Beef, variety meats and by-products, liver, cooked, braisedDensity 94 vs 92Beef, variety meats and by-products, liver, rawDensity 94 vs 92Original analysis by NutriVerdict
In the kitchen and how to use it
Beef lungs are a variety meat used in traditional dishes in several cuisines, most often braised or simmered slowly in stews and broths, or ground and used in sausage fillings. The texture is spongy compared to muscle meat, and the flavor is mild, so it takes well to long cooking with strong seasonings, onions, and root vegetables. In some European traditions it appears in dishes like lung stew, cooked low and slow until tender; it should always be cooked thoroughly rather than eaten rare or raw.
When buying, look for lung that is pinkish-gray with no off odor, and keep it refrigerated, cooking it within a day or two or freezing it promptly since organ meats spoil faster than muscle cuts. Per ounce (28 grams) it supplies about 44% of the Daily Value for iron, 43% for vitamin C, and 32% for protein, all from just 92 calories, making it a dense source of iron and protein for anyone preparing traditional organ meat recipes.
Frequently asked questions about beef
How many calories are in beef lungs?
Raw beef lung has about 92 calories per 100 grams.
Is beef lung a good source of iron?
Yes, an ounce (28 grams) provides around 44% of the Daily Value for iron.
How is beef lung typically prepared?
It is usually braised or simmered slowly in stews, or ground into sausage fillings, and should always be cooked thoroughly.