Macronutrients & Energy

1. Protein (all essential amino acids) – including leucine, lysine, methionine, tryptophan, etc.

2. Fat – with both saturated and unsaturated fatty acids.

3. Cholesterol – important for hormone and cell membrane production.

Vitamins

4. Vitamin A (Retinol) – extremely high in liver.

5. Vitamin B1 (Thiamine)

6. Vitamin B2 (Riboflavin) – especially high in liver and kidney.

7. Vitamin B3 (Niacin)

8. Vitamin B5 (Pantothenic acid)

9. Vitamin B6 (Pyridoxine)

10. Vitamin B7 (Biotin) – found in liver and kidney.

11. Vitamin B9 (Folate) – rich in liver and spleen.

12. Vitamin B12 (Cobalamin) – liver and kidney are some of the richest sources in nature.

13. Vitamin D – small amounts, higher in certain organ meats.

14. Vitamin K2 (Menaquinone) – found in organ meats.

Minerals

15. Iron (heme iron) – highly bioavailable, richest in spleen and liver.

16. Zinc – abundant in muscle meat and liver.

17. Copper – especially high in liver.

18. Selenium – strong antioxidant, especially in kidney.

19. Phosphorus – important for bones and energy metabolism.

20. Magnesium – present in moderate amounts across beef cuts and organs.

Organs like thymus (sweetbreads) and spleen also contain unique peptides, growth factors, and higher levels of vitamin C compared to muscle meat. Collagen-rich cuts (tail, tongue) also supply glycine and proline that support joints and connective tissue.

This is the way🤝