Calories in ox heart: 104 kcal per 100 g

What’s in a 100 g portion

More than half of a portion is water, which is why the calories stay low. What is left is mostly protein.

3.5 gFat

18.2 gProtein

76.4 gWater

1.9 gMinerals and the rest

3.5 gFat
18.2 gProtein
76.4 gWater
1.9 gMinerals and the rest

Below average for meat

Ox heart is 104 kcal per 100 g. The 253 meat in this database average 241.

Ox heart104

Meat average241

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0 g

Salt, per portion0.22 g

Vitamins and minerals in ox heart

Eight of the 20 reach the “high in” level, led by vitamin B12.

520 %

Vitamin B12

0.013 mg in a 100 g portion

20th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Niacin (vitamin B3)10.3 mg64 %

Riboflavin (vitamin B2)0.8 mg57 %

Thiamin (vitamin B1)0.45 mg41 %

Pantothenic acid (vitamin B5)2.4 mg40 %

Copper0.37 mg37 %

Also high in

A source of

Only a trace

Vitamin A

Show all 20 with amounts

Vitamin B120.013 mg, 520 %

Niacin (vitamin B3)10.3 mg, 64 %

Riboflavin (vitamin B2)0.8 mg, 57 %

Thiamin (vitamin B1)0.45 mg, 41 %

Pantothenic acid (vitamin B5)2.4 mg, 40 %

Copper0.37 mg, 37 %

Iron5 mg, 36 %

Phosphorus210 mg, 30 %

Zinc1.8 mg, 18 %

Vitamin B60.23 mg, 16 %

Potassium290 mg, 14 %

Vitamin C7 mg, 8.8 %

Magnesium22 mg, 5.9 %

Chloride44 mg, 5.5 %

Selenium0.003 mg, 5.5 %

Biotin0.002 mg, 4 %

Vitamin E0.45 mg, 3.8 %

Folate0.004 mg, 2 %

Manganese0.04 mg, 2 %

Calcium5 mg, 0.6 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What ox heart doesn’t give you. And where to find it.

No recorded vitamin A, and only 2 % of the folate reference intake and 3.8 % of the vitamin E reference intake per 100 g.

Vitamin A

Tracein ox heart

Find it inLiver, calf, fried3152 % per 100 g

Folate

2%in ox heart, per 100 g

Find it inLiver, chicken, fried675 % per 100 g

Vitamin E

3.8%in ox heart, per 100 g

Find it inSunflower seeds, toasted326 % per 100 g

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0.075 mgSelenium, 136 %

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Tracked UK delivery

Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Ox heart against other meat

Ox heart comes second for vitamin B12 here, just behind giblets (chicken, raw).

0.014mg

0.013mg

0.012mg

0.008mg

0.004mg

Giblets, chicken, raw+0.001 mg

Heart, ox, rawthis page

Pate, meat, reduced fat−0.001 mg

Heart, pig, raw−0.005 mg

Heart, lamb, raw−0.005 mg

Tongue, ox, meat only, stewed−0.009 mg

All values per 100 g, from the same dataset. Differences are against ox heart.

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Questions about ox heart

What the numbers say to the questions people actually search.

How many calories are in a portion of ox heart?

A typical portion (100 g cooked) gives 104 kcal. Per 100 g the figure is 104 kcal.

Is ox heart high in vitamin B12?

Yes. Heart, ox, raw has 0.013 mg vitamin B12 per 100 g, 520 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals does ox heart have most of?

By share of the daily reference intake: vitamin B12 (0.013 mg, 520 %), niacin (10.3 mg, 64 %) and riboflavin (0.8 mg, 57 %) per 100 g.

Is ox heart a good source of protein?

Heart, ox, raw has 18.2 g protein per 100 g, 70 % of the energy, which meets the UK threshold for “high protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-398, Heart, ox, raw, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Carcase meat and offal survey, 1982-1983. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Edible proportion: 79 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Hemp Hearts). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.