Heart goatL

Goat heart is the muscular organ of the goat, traditionally used in many Indian regional cuisines. It is often marinated and cooked in curries or grilled, prized for its firm texture and rich flavor. Consuming organ meats like goat heart provides a concentrated source of essential nutrients.

This food is high in protein, providing over 40% of daily protein requirements per 100 grams. It also provides significant amounts of chromium, niacin (B3), selenium, pantothenic acid (B5), thiamine (B1), copper, and phosphorus, supporting a nutrient-dense profile uncommon in many muscle meats.

Goat heart contains negligible carbohydrates and sugars, with moderate fat content. It is classified as non-vegetarian and is typically consumed cooked. It contains no vitamin C or vitamin D. The sodium content is moderate, reflective of natural meat sodium.

• Commonly eaten as a main dish or added to spicy curries
• A good choice for meat eaters seeking micronutrient-rich protein
• Contains no common allergens

This food supports diverse meal options across lunch and dinner in Indian households.