"Beef lung" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef lung — one of the beef offal. It consists of connective tissue and vessels, covered with a membrane, and weighs on average from 2.3 to 4.5 kg.

Beef lung is valued for its high protein and water content and a negligible amount of fat. It contains the vitamins and minerals necessary for humans, as well as trace elements: iron, potassium, iodine, copper, cobalt, manganese, molybdenum, phosphorus and others.

Beef lung can be white or light pink in color. It has a firm and porous texture.

Before cooking, the lung should be thoroughly rinsed, with blood residues and large vessels removed. Then it should be soaked in cold water for 1–3 hours.

From the lung you can prepare a variety of dishes. It is braised, boiled, fried in a pan and baked in the oven. From boiled lung, fillings for pies are made, and stewed lung is often used as an addition to porridges and pasta.

However, it should be remembered that the lung contains a lot of connective tissue, which can be tough and difficult to digest. Therefore it is not recommended for people with gastrointestinal diseases and low stomach acid.