Meat

Brain

Brain of Veal is delicate offal for fritters where legal. Soak and poach gently. Highly perishable. Cook veal brain to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Escalopes, osso buco, chops, and roasts show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshFriedGrilledPreparedRoastedSoaked

Traits

BrainButcher CutCulinary PartSoftTraditionalVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 278

Amount per 100 g

Total Fat 31.6 g
Saturated Fat 11 g
Trans Fat 0.2 g
Monounsaturated Fat 4.83 g
Polyunsaturated Fat 3.14 g
Cholesterol 582 mg
Sodium 56.9 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 11.8 g
Water 51.4 g

Detailed nutrients

Energy 278 kcal
Water 51.4 g
Protein 11.8 g
Fat 31.6 g
- Saturated Fat 11 g
- Monounsaturated Fat 4.83 g
- Polyunsaturated Fat 3.14 g
  - Omega-3 0.31 g
- Trans Fat 0.2 g
Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.32 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
Minerals 288 mg
- Major Minerals 287 mg
  - Calcium 25 mg
  - Sodium 56.9 mg
  - Potassium 205 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 582 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.32 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·

Minerals

Sodium: 56.88 · Potassium: 205 · Calcium: 25 · Iron: 1.5 ·

Brain is unusually rich in structural lipids and cholesterol compared with lean muscle.

History

1800

Butchers charted brain of veal as cookery specialised by muscle and joint.

1950

Retail packing standardised brain portions of veal for home kitchens.

2000

Ready-to-cook brain packs of veal expanded for convenience cooking.