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High-protein, low-carbohydrate organ meat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
0g
· 0%
Protein
12.1g
· 59%
Fat
3.7g
· 41%
Fiber
0g
Vitamins
B12
1.1µg · 46% DV
B5
0.52mg · 10% DV
B2
0.12mg · 9% DV
B3
1.5mg · 9% DV
Minerals
Selenium
13µg · 24% DV
Zinc
2mg · 18% DV
Phosphorus
75mg · 11% DV
Calcium
56mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.25g
MONOUNSATURATED
1.55g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Raw beef tripe contains 85 calories per 100g. That makes it a relatively low-calorie meat option.
It provides 12.1g of protein per 100g. This makes it a protein-containing organ meat choice.
No, raw beef tripe has 0g of carbohydrates per 100g. That can make it suitable for lower-carb eating patterns.
Yes, it is listed as compatible with keto. Its 0g carbs per 100g also supports that fit.
It contains 3.7g of fat per 100g. Based on the provided facts, it is not an especially high-fat option.
The glycemic index is 0. It also contains 0g carbs per 100g.
Yes, it is listed as compatible with a gluten-free diet. Based on the provided information, it fits gluten-free eating.
No, its processing level is listed as unprocessed. This is one of its key characteristics.
Yes, it is listed as compatible with paleo. Its unprocessed meat classification also aligns with that pattern.
Yes, it is listed as compatible with both Mediterranean and flexitarian diets. It is also compatible with omnivore eating.
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Nutrition data compiled from USDA FoodData Central and scientific sources.