What is this food?
Beef uterus is an organ meat (a type of beef offal). It’s usually cooked as a protein dish, similar to other organ meats like beef tripe or liver.
Why it matters to health
Organ meats like beef uterus can be a good source of protein to help build and maintain body tissues, and they also come with small amounts of fats and carbohydrates. In the given nutrition, it has about 88 kcal per 100g, 1.2g total fat, and 3.5g carbohydrates, with 112mg sodium per 100g and 0g fiber. Since it’s not high in fiber, it works best when paired with vegetables and other fiber-rich foods (like brown rice, whole grains, or legumes) to support better digestion and overall meal balance. Also, because sodium can add up depending on how it’s seasoned or cooked, it’s helpful to watch the salt-heavy sauces and broth.
Healthier tips
- Pair it with non-starchy vegetables (e.g., pechay, kangkong, cabbage, carrots) and/or a fiber-rich side (brown rice, oats, or beans).
- Keep the serving size reasonable for a regular meal—organ meats are best as a rotation protein, not the only protein you eat every day.
- Go easy on salt-heavy seasonings (soy sauce, patis, salty broth). Flavor with garlic, onions, herbs, and spices instead.
- If you’re eating it as part of a stew or soup, load more vegetables so the meal feels filling without relying on extra salt.
Common Filipino dishes
Beef uterus ginisa, Beef uterus nilaga, Dinuguan (with beef offal), Crispy beef offal (adobo-style), Beef offal sinigang