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Collagen-rich, fatty offal meat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Head and trotter meat (150 g) has 372 calories. That works out to 248 calories per 100 g. It contains 0 g of carbs, 30.6 g of protein, 27.3 g of fat and 0 g of fiber. Its 2.7 µg of B12 covers 113% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
372
KCAL / 150G
Carbs
0g
· 0% DV
Protein
30.6g
· 61% DV
Fat
27.3g
· 35% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 33% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 372 kcal | |
| Total fat | 27.3 g | 35% |
| Saturated fat | 10.05 g | 50% |
| Trans fat | 0.3 g | |
| Sodium | 123 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 30.6 g | 61% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 372 kcal |
| 1 ounce (small) | 28 g | 69 kcal |
| 1 piece (small) | 60 g | 149 kcal |
| 1 piece (medium) | 90 g | 223 kcal |
| 100 g | 100 g | 248 kcal |
| 1 piece (large) | 140 g | 347 kcal |
| 1 cup (diced) | 140 g | 347 kcal |
| 1 cup (chopped) | 160 g | 397 kcal |
| 1 serving (large) | 220 g | 546 kcal |
Calculated from 248 calories per 100 g.
Head and trotter meat comes from the head and feet of an animal, including meat and connective tissue around the bones. The exact cuts and animal can vary, so ask the butcher whether it is lamb, sheep, or beef.
Head and trotter meat is usually simmered slowly until the meat and connective tissue become tender. You can use a pot or pressure cooker; check each piece separately, since different cuts may soften at different rates.
Head and trotter meat may come from sheep, lamb, or cattle, depending on the butcher and local tradition. Confirm the animal before buying, since the flavor, cut size, and cooking time can differ.
Head and trotter meat should be free of hair, dirt, and bone fragments before cooking. Buy it cleaned when possible; at home, rinse under cold running water, keep it separate from ready-to-eat foods, and wash hands and surfaces after handling.
Yes, head and trotter meat contains collagen-rich connective tissue, especially in skin, cartilage, and tendons. Slow cooking softens these parts, but eating collagen-containing meat does not guarantee a particular effect on skin, joints, or health.
Head and trotter meat can be boiled until tender, then served picked from the bones or shredded rather than made into soup. It pairs well with bread, lemon, or a sharp sauce; chilling the cooking liquid also makes excess fat easier to remove.
Keep raw head and trotter meat covered in the refrigerator and cook it promptly; refrigerate cooked portions as soon as they have cooled. Freeze it in an airtight package for longer storage, and thaw it in the refrigerator rather than on the counter.
No. Head and trotter meat refers to the animal parts themselves, while head and trotter soup is a prepared dish made by cooking those parts in liquid, often with seasonings or other ingredients. Recipes vary by region and household.
To reduce the strong smell of head and trotter meat, start with thoroughly cleaned cuts and discard the first boiling water before continuing to cook. Onion, garlic, or bay leaf can add aroma, but an unpleasant spoiled smell means the meat should not be eaten.
Eating head and trotter meat often may not suit everyone because it is an offal meat and can be fatty. People advised to limit offal or rich meats for a health condition should ask their clinician or dietitian what frequency is appropriate for them.
Vitamins
B12
2.7µg · 113% DV
B3
5.4mg · 34% DV
B2
0.27mg · 21% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
233mg · 33% DV
Zinc
3.6mg · 33% DV
Copper
0.14mg · 16% DV
Potassium ⭐
368mg · 11% DV
Sodium
123mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 372 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Head and trotter meat is taken from the head and feet of an animal, commonly sheep or lamb in Turkish cooking. Slow simmering softens the meat and can give the cooking liquid a rich, gelatinous body. In Turkey, it is most often served in kelle paça soup rather than as a standalone cut.
The soup is typically eaten hot, with garlic and vinegar or lemon added at the table; chilli and melted butter are other familiar touches. It is a rich, fatty offal meat, with protein and collagen as notable features. Outside Turkey, it may be less familiar, but it works well in slow-cooked broths and soups. For a lighter meal, serve a modest bowl alongside fresh salad.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
10.05g
MONOUNSATURATED
11.25g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.