Meat and Poultry
Chevon heart
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 125kcal / 2530kcal (4%) |
Macronutrients
Protein | 17.1 g/ 71g (24%) | ||||||
Total Fat | 5.9 g/ 42g (14%) | ||||||
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Total Carbs | 0.8 g/ 348g (0.23%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.61 mg/ 1mg (50%) high |
Vit B2 | 3.82 mg/ 1mg (293%) high |
Vit B3 | 5.4 mg NE/ 16mg NE (33%) high |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 8 mg/ 750mg (1%) |
Phosphorus | 154 mg/ 700mg (22%) source |
Iron | 2.3 mg/ 12mg (19%) source |
Sodium | 147 mg/ 1500mg (9%) |
What is this food?
Chevon heart (goat heart) — a type of organ meat that’s mainly used as a protein viand. It’s usually cooked as adobo, ginisa, or in soups/stews.
Why it matters to health
Chevon heart is a protein-rich food that helps support muscle repair and keeps you full. It also has vitamin and mineral benefits typical of organ meats (like iron and B-vitamins), which can help with energy and blood health.
At the same time, based on the nutrition data, it’s higher in saturated fat (2.2 g per 100 g) and cholesterol (148 mg per 100 g), and it has sodium (147 mg per 100 g). So it’s best to enjoy it in balanced portions, especially if you’re watching heart health or cholesterol.
Healthier tips
- Portion: Aim for about 1/4 to 1/3 cup cooked (or roughly 50–75 g) per meal, then balance the plate with half vegetables and 1/4 rice or root crops.
- Cook smarter: Use less oil, and go easy on salty sauces. If you’re making adobo, consider using more vinegar and aromatics, and reduce added salt.
- Add fiber: Pair with malunggay, pechay, kangkong, or mixed veggies to improve fullness and support digestion.
- Frequency: Since it has saturated fat and cholesterol, keep it as an occasional protein (not every day), while rotating with fish, chicken, eggs, tofu, and beans.
- Snacks + meals: For your daily pattern (3 meals + 1–2 snacks), keep the rest of the day lighter—choose water, fruit, or yogurt for snacks instead of extra fatty/salty foods.
Common Filipino dishes
Adobong kambing/chevon, Ginataang puso ng kambing, Nilagang kambing (with heart), Kare-kare with mixed meats, Sinigang na kambing
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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