The rumen is one of the four compartments of the stomach in ruminant animals and plays a key role in their digestive process. It is a large, pouch-like organ that serves as a site for fermentation and breakdown of plant food.
For centuries, the rumen has attracted the attention of not only scientists but also chefs, becoming a subject of study and gastronomic experimentation. In various cultures, the rumen is used in the preparation of many dishes, highlighting its versatility and value in cuisine.
The rumen contains high-quality proteins necessary for building and repairing body tissues.
Moreover, the rumen is a source of important vitamins, such as B vitamins, which contribute to improved metabolism and maintenance of energy levels.
In addition to proteins and vitamins, the rumen is also rich in minerals such as iron, zinc, and selenium.
Nutritional Value
- Calories: 90 kcal per 100 g
- Proteins: 15 g
- Fats: 3 g
- Carbohydrates: 0 g
