Beef, variety meats and by-products, brain, raw
Beef, variety meats and by-products, brain, raw is a meat at 143 calories per 100g. It is an excellent source of Vitamin B12 and Phosphorus, providing 396% and 52% of the Daily Value respectively. This meat is a moderate protein source. Beef is a concentrated source of complete protein, heme iron, zinc, and B vitamins. Nutrient density varies significantly across different cuts and cooking methods. Our database tracks 70 nutrients for this food, plus environmental footprint data.
Top Nutrients
Data for 70 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 76.3 | g | — | 2% |
| Calories SR | 143 | kcal | — | — |
| Energy (kJ) SR | 600 | kj | — | — |
| Protein SR | 10.9 | g | — | 19% |
| Total Fat SR | 10.3 | g | — | — |
| Carbohydrate SR | 1.1 | g | — | 1% |
| Fiber SR | 0 | g | — | — |
| Total Sugars SR | 0 | g | — | — |
| Ash SR | 1.5 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 43.0 | mg | — | 4% |
| Iron SR | 2.5 | mg | — | 32% |
| Magnesium SR | 13.0 | mg | — | 3% |
| Phosphorus SR | 362 | mg | — | 52% |
| Potassium SR | 274 | mg | — | 8% |
| Sodium SR | 126 | mg | — | 8% |
| Zinc SR | 1.0 | mg | — | 9% |
| Copper SR | 0.29 | mg | — | 32% |
| Manganese SR | 0.03 | mg | — | 1% |
| Selenium SR | 21.3 | µg | — | 39% |
Vitamins 28
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 147 | µg | — | 16% |
| Vitamin A (IU) SR | 7.0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 88.0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C SR | 10.7 | mg | — | 12% |
| Vitamin E SR | 0.99 | mg | — | 7% |
| Beta-Tocopherol SR | 0 | mg | — | — |
| Gamma-Tocopherol SR | 0.05 | mg | — | — |
| Delta-Tocopherol SR | 0 | mg | — | — |
| Alpha-Tocotrienol SR | 0 | mg | — | — |
| Beta-Tocotrienol SR | 0 | mg | — | — |
| Gamma-Tocotrienol SR | 0 | mg | — | — |
| Delta-Tocotrienol SR | 0 | mg | — | — |
| Vitamin K1 SR | 0 | µg | — | — |
| Thiamin (B1) SR | 0.09 | mg | — | 8% |
| Riboflavin (B2) SR | 0.20 | mg | — | 15% |
| Niacin (B3) SR | 3.5 | mg | — | 22% |
| Pantothenic Acid (B5) SR | 2.0 | mg | — | 40% |
| Vitamin B6 SR | 0.23 | mg | — | 17% |
| Folate SR | 3.0 | µg | — | 1% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 3.0 | µg | — | — |
| Folate (DFE) SR | 3.0 | µg | — | — |
| Vitamin B12 SR | 9.5 | µg | — | 396% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 2.3 | g | — | — |
| Monounsaturated Fat SR | 1.9 | g | — | — |
| Polyunsaturated Fat SR | 1.6 | g | — | — |
| Trans Fat SR | 0.61 | g | — | — |
| Cholesterol SR | 3,010 | mg | — | — |
| Omega-3 ALA SR | 0 | g | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0.37 | g | — | — |
| Omega-3 DHA SR | 0.85 | g | — | — |
Individual Fatty Acids 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0.03 | g | — | — |
| Palmitic Acid (16:0) SR | 0.92 | g | — | — |
| Stearic Acid (18:0) SR | 1.3 | g | — | — |
| Linoleic Acid (18:2) SR | 0.04 | g | — | 0% |
| Omega-6 GLA SR | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin C dramatically enhances non-heme iron absorption by reducing Fe³⁺ to Fe²⁺ in the gut. Adding 75 mg vitamin C to a meal can increase iron absorption 3–4 fold.
Hallberg et al., Am J Clin Nutr, 1989
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin C regenerates oxidised vitamin E (tocopheroxyl radical) back to its active form, extending its antioxidant function in cell membranes.
Niki, Free Radic Biol Med, 2014
Selenium (via glutathione peroxidase) and vitamin E work as complementary antioxidants. Selenium reduces peroxides while vitamin E prevents lipid peroxidation in membranes.
Combs, Br J Nutr, 2001
⚠ Antagonisms — nutrients that compete
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
High potassium intake promotes renal sodium excretion and attenuates the blood pressure–raising effect of sodium. A higher K:Na ratio is associated with lower cardiovascular risk.
Aburto et al., BMJ, 2013
High-dose vitamin C (>1,500 mg/day) may reduce copper absorption by reducing Cu²⁺ to Cu⁺, though the clinical significance at normal intakes is minimal.
Harris, Am J Clin Nutr, 2003
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Beef” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Beef (beef herd)” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Meat
Top 10 countries by per capita supply of the “Meat” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+56%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
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Frequently Asked Questions
How many calories are in Beef, variety meats and by-products, brain, raw?
Beef, variety meats and by-products, brain, raw contains 143 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 10.9g of protein (30% of calories), 10.3g of fat (65%), and 1.1g of carbohydrates (3%). Fat is the primary energy source.
What is Beef, variety meats and by-products, brain, raw most nutritious for?
The standout nutrient in Beef, variety meats and by-products, brain, raw is Vitamin B12, providing 9.5 µg per 100g (396% of the Daily Value). It is also a notable source of Phosphorus (52% DV). Our database tracks 70 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Beef, variety meats and by-products, brain, raw high in protein?
Beef, variety meats and by-products, brain, raw provides 10.9g of protein per 100 grams — a moderate amount. Protein contributes 30% of its calories.
How much fiber is in Beef, variety meats and by-products, brain, raw?
Beef, variety meats and by-products, brain, raw contains no dietary fiber. This is typical for animal-derived food. Pair with plant-based foods to ensure adequate fiber intake.