Cooked Sheep Heart Calories, Protein and Portions

Cooked Sheep Heart

100 g

Calculation basis: USDA17192 braised lamb heart, edible cooked grams; adult sheep and other preparations may differ.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

185kcal

Carbohydrate1.9 g 4%

Protein25 g 54%

Fat7.9 g 38%

Cooked Sheep Heart Nutrition Values

Nutrients	100 g	1 100 grams cooked heart
Calories(kcal)	185	185
Carbohydrate (g)	1.93	1.93
Protein (g)	24.97	24.97
Fat (g)	7.91	7.91
Fiber (g)	0	0
Cholesterol (mg)	249	249
Sodium (mg)	63	63
Potassium (mg)	188	188
Calcium (mg)	14	14
Iron (mg)	5.52	5.52
Vitamin A (µg RAE)	0	0
Vitamin C (mg)	7	7

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Cooked sheep heart: calories and the reference used

The calculation provides 185 calories per 100 grams of edible cooked heart. It uses USDA's braised lamb-heart reference. That is a specific preparation, not a separate measurement for every adult sheep, and it should not be used for raw heart or a pan-fried dish with added oil.

Weigh the cooked portion

The source lists 3 ounces as 85 grams, supplying 157 calories and 21.22 grams of protein. A weighed 150-gram portion supplies 278 calories. A whole heart has no fixed weight: animal size and trimming matter. Do not enter raw weight as cooked weight, and count cooking fat, sauce and side dishes separately. When comparing species, the portion calculation for cooked beef heart also separates raw weight from cooked edible grams.

Protein and iron, with substantial cholesterol

Per 100 grams, the reference contains 24.97 grams of protein, 5.52 mg of iron and 249 mg of cholesterol. Total fat is 7.91 grams, including 3.14 grams of saturated fat. Carbohydrate is reported as 1.93 grams; a separate sugar value is unavailable. These nutrients do not establish a treatment for anaemia or a universal weekly serving recommendation. Different organs from the same animal are not equivalent: B12 and cholesterol in cooked lamb brain need their own figures, separate from this heart reference.

Building a meal around it

Cooked heart can provide the protein component of a meal alongside vegetables and a grain portion suited to your needs. Measuring the meat and added fat is more useful than estimating a generic plate of meat. If your eating plan limits cholesterol or particular foods, use that plan to decide quantity and frequency. Lamb heart, beef heart and liver require separate calculations.