Boiled heart

Name: Boiled heart
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 1 dish
Cuisine: Russian
Ingredients: Beef heart; Table salt

Beef heart, a source of protein and iron, supports cardiovascular health and promotes improved blood formation. Its tender taste and texture make it an excellent addition to various dishes.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Beef heart	Beef heart	Ingredient quantity for Beef heart in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g

	Product release:	1 010
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Macronutrients in 100 g

Proteins	25.7
Digestible proteins	24.5
Fats	4
Plaid	0
Net carbohydrates	0
Calories	151 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	54.5
Disease inflammatory index, DII	0
Antioxidant, ORAC	297

Calories per dayGenderGrowth

Weight loss	Detention	Set
16%	11%	9%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B12	3553553273042841
B2	698164149302
B3	536047105422
B1	25272150151
B6	23231650101
B5	1818153091
B4 (Choline)	1417173074

Minerals

Nutrient	% of RDA
Iron	53241643289
Alpha-lipoic acid	50505099501
Selenium	38383569215
Copper	373734772211
Coenzyme Q10	373737112112
Phosphorus	303030422110
Chlorine	26262631267
Zinc	2535255566
Sodium	212121401910
L-carnitine	1224125963
Potassium	912111486
Glutathione	99183642
Magnesium	5761633

Lipids

Nutrient	% of RDA
Cholesterol	120120120479?240
Arachidonic acid (AA, Omega-6)	4011979238?24
Palmitic acid (Saturated)	13131320?26
Oleic acid (Omega-9)	79813?10

Amino acids

Nutrient	% of RDA
Histidine	99139139289?69
Threonine	83116116242??
Serin	797953132?26
Tryptophan	781091092724411
Lysine	731021022135126
Aspartic acid	667966198?66
Methionine	6486861796443
Isoleucine	6489891864522
Leucine	5779791695320
Alanine	54109109272??
Valin	537575156?24
Phenylalanine	5171711498930
Proline	455045111?30
Tyrosine	3448341195920
Arginine	30303074257
Glycine	282828848428
Cysteine	263232833221
Glutamic acid	175126257??

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Russian

Servings: 4 (1 serving ≈ 253 gram)

Digestion time: 4 hour

Complete protein: ✔

Defrost the beef or pork heart (1 piece).

Trim excess fat, membranes, and large vessels. Cut the heart into 3-4 pieces. Place the heart in a pot, cover with water (4 liters), and add salt (10 g).

Bring to a boil. Skim off the foam. Cover the pot with a lid. Cook the heart on low heat for 2.5-3 hours until it becomes tender.

Cool the heart directly in the broth. This will keep it juicier.

Remove the heart from the broth. Slice it or use it for salads, appetizers, and hot dishes.

Store the cooked heart in the refrigerator for up to 3 days. Freeze any leftovers in portions.

(10)

Used in recipes

Boiled Beef Heart with Green Beans

Solyanka with Tongue and Heart

Headcheese from Beef Heart and Tongue

Salad with Boiled Beef Heart, Egg, and Horseradish

Published: 26.04.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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