Meat
Heart
Camel heart is a large, dense muscular organ—lean and firm, with a clean meaty taste once valves and surface fat are trimmed. Size can intimidate, but the cooking logic matches other large hearts: thin slices for quick heat, or long braises for stew pots. Grill or pan-sear thin cutlets to medium; braise cubes until tender for spiced stews. Overcooking without liquid makes the grain tough. Chill before slicing for neat portions, and season simply or with desert spice mixes that complement camel’s own flavour.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.96 g
- Saturated Fat 3.24 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.12 g
- Polyunsaturated Fat 0.6 g
- Cholesterol 132 mg
- Sodium 62 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.2 g
- Water 60.3 g
- Energy 164 kcal
- Water 60.3 g
- Protein 25.2 g
- Fat 6.96 g
- Saturated Fat 3.24 g
- Monounsaturated Fat 3.12 g
- Polyunsaturated Fat 0.6 g
- Omega-3 0.06 g
- Trans Fat 0.2 g
- Vitamins 267 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.56 mg
- Vitamin B3 — Niacin 12.4 mg
- Vitamin B5 — Pantothenic Acid 4.08 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 30 µg
- Vitamin B9 — Folate 198 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 404 mg
- Major Minerals 402 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 132 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.56 · vitamin-b3-niacin: 12.35 · vitamin-b5-pantothenic-acid: 4.08 · vitamin-b6: 0.4 · vitamin-b7-biotin: 30 · vitamin-b9-folate: 198 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Feast butchers reserved camel heart as a respected organ for special meals.
Sudanese street and home cooks grilled thin camel heart with spice rubs.
Nose-to-tail menus in camel-producing regions featured seared heart.