Fish

Heart

Ray heart section is dense muscle needing thin slices or long braise. Clean carefully; cook thoroughly. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshFriedGrilledPâtéPreparedSliced

Traits

BeefyHeartLeanNose To TailNutrient DensePortionPrep Ready

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 114

Amount per 100 g

Total Fat 2.88 g
Saturated Fat 0.58 g
Trans Fat 0 g
Monounsaturated Fat 1.13 g
Polyunsaturated Fat 1.17 g
Cholesterol 114 mg
Sodium 80.6 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22 g
Water 70.7 g

Detailed nutrients

Energy 114 kcal
Water 70.7 g
Protein 22 g
Fat 2.88 g
- Saturated Fat 0.58 g
- Monounsaturated Fat 1.13 g
- Polyunsaturated Fat 1.17 g
  - Omega-3 0.47 g
Vitamins 44 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.62 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
Minerals 464 mg
- Major Minerals 463 mg
  - Calcium 51 mg
  - Sodium 80.6 mg
  - Potassium 331 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 114 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.62 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.4 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.56 · Potassium: 331 · Calcium: 51 · Iron: 1.5 ·

Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.

History

500

Coastal fisheries and markets sold ray whole and in pieces long before industrial freezing, including named heart portions.

1700

Ice, rail and trawler fleets moved ray inland as everyday protein, including named heart portions.

2010