Brain, lamb, boiled
Dernière mise à jour 3 Nov 2026
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Lamb brain is an organ meat, and these figures describe it after boiling. Per 100g, it provides 12g of protein, 8.8g of fat, 8µg of vitamin B12 and 2200mg of cholesterol. Protein and fat are its main energy-providing nutrients, and it also contains minerals including phosphorus and iron.
Protein supports the growth and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. The cholesterol content is notable for people monitoring their dietary cholesterol intake. Saturated fat and salt are also worth noting when considering the food’s contribution to the overall diet. Full nutritional figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 126 kcal |
Energy | 523 kJ |
Graisse | 8.8g |
of which saturates | 2g |
Carbohydrate | 0g |
of which sugars | 0g |
12g | |
Sel | 0.53g |
Alcool | 0g |
Eau | 77g |
Cholestérol | 2200mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
Trace | |
1.1mg | |
17mg | |
0.1mg | |
0.24mg | |
2.1mg | |
0.08mg | |
8µg | |
6µg | |
11mg | |
1.4mg | |
15mg | |
320mg | |
190mg | |
Sodium | 210mg |
1.4mg | |
0.23mg |
About these figures
Values are per 100g of the food as described (11 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.