Is Cow Lung Good for Health? A Nutritional Overview

November 19, 2025 •

4 min read

In many cuisines worldwide, organ meats like cow lung are considered a valuable source of nutrition, offering a high concentration of vitamins and minerals often surpassing traditional muscle meats. However, its consumption is far less common in other regions, with some countries even banning its sale for human food. The key question remains: is cow lung good for health?

Quick Summary

A review of cow lung's nutritional profile shows it is rich in protein, iron, and various B vitamins, offering health benefits. Consumption risks include potential contamination, high cholesterol, and legal restrictions in some areas, necessitating moderation.

Key Points

Rich in Nutrients: Cow lung is an excellent source of protein, iron, and B vitamins, particularly B12, supporting red blood cell production and nerve health.
High in Iron: It contains highly bioavailable heme iron, making it effective for combating iron deficiency and anemia.
Nose-to-Tail Eating: Consuming cow lung aligns with the sustainable and ethical practice of utilizing all parts of an animal.
Risks and Regulations: Legal bans in some countries, like the U.S., limit availability and are based on concerns about potential contaminants, though this is debated.
Preparation is Key: Thorough cooking is crucial to minimize any risks associated with potential contaminants, though its spongy texture can make this challenging.
Moderation is Recommended: Due to its high cholesterol, especially when fried, cow lung should be consumed in moderation as part of a balanced diet.
Global Delicacy: Despite being uncommon in some Western diets, cow lung is a prized and common ingredient in many traditional cuisines worldwide.

Nutritional Profile of Cow Lung

Based on data from food composition tables, cow lung is a nutrient-dense food, especially when consumed as part of a balanced diet. A 4-ounce serving of raw beef lung contains a notable amount of protein, iron, and other essential nutrients.

High in Protein: Provides a substantial amount of protein, which is essential for building and repairing tissues.
Excellent Source of Iron: The iron found in organ meats is heme iron, which is highly bioavailable and easily absorbed by the body. A 4-ounce serving can provide over 100% of the daily recommended value.
Rich in B Vitamins: Contains a good supply of B vitamins, particularly B12, which is vital for nerve function and red blood cell production.
Contains Important Minerals: It is a source of other key minerals such as selenium, potassium, and phosphorus.

Potential Health Benefits

Supporting Anemia Prevention

Due to its exceptionally high iron content, cow lung can be beneficial for individuals with iron-deficiency anemia. Heme iron is more efficiently utilized by the body, helping to boost hemoglobin levels effectively.

Boosting Immune and Nervous Systems

The rich concentration of zinc and B12 in beef lung supports strong immune function and a healthy nervous system. Zinc is known for its immune-boosting properties and plays a role in wound healing, while B12 is crucial for nerve cell health. Some supplements, like those combining bovine lung and liver, are marketed for these benefits.

Ancestral and Sustainable Eating

As part of a 'nose-to-tail' eating philosophy, consuming cow lung is an ethical and sustainable practice that minimizes food waste. This approach honors the animal by utilizing all edible parts, a custom observed by many traditional cultures for centuries.

Risks and Considerations

Legal Restrictions

One of the most significant barriers to consuming cow lung is its legality. In the United States, for example, the sale of animal lungs for human consumption has been banned since 1971 by the USDA due to concerns about inhaled contaminants such as dust and pollen. While some food safety experts and doctors argue this ban lacks scientific merit for healthy lungs, it remains a major constraint for consumers in certain countries.

Potential for Contamination

As a filtering organ, there is a theoretical risk that lungs could harbor microorganisms or inhaled contaminants. However, proper cooking to a safe internal temperature (like other organ meats) is essential to mitigate this risk, though some argue the spongy texture makes it difficult to cook evenly.

High Cholesterol Content

Beef lung has a high cholesterol content, particularly when cooked. For individuals with high cholesterol or those managing certain heart conditions, moderation is key. A balanced dietary approach is important to avoid excessive intake.

Other Concerns

Excessive intake of organ meat, including lung, could potentially be linked to other health issues, and some research suggests it may increase the risk of developing certain conditions like non-alcoholic fatty liver disease, though more research is needed. Consulting a healthcare provider or dietitian is recommended, especially for pregnant individuals or those with specific health concerns.

Comparison: Beef Lung vs. Beef Liver


Feature	Beef Lung	Beef Liver
Nutrient Density	High, good source of protein, iron, and B12.	Very high, often considered one of the most nutrient-dense foods.
Vitamin A Content	Contains vitamin A, but less concentrated than liver.	Extremely high, providing several times the daily value.
Minerals	Excellent source of iron, selenium, and phosphorus.	Rich in iron, zinc, selenium, and copper.
Fat Content	Low to moderate fat, depending on preparation.	Generally low fat.
Cholesterol	Can be high, especially when cooked.	High, requiring moderation.
Bioactive Peptides	Contains lung-specific proteins and peptides.	Offers a unique profile of micronutrients.
Taste & Texture	Mild, with a spongy and chewy texture.	Strong, distinctive flavor with a softer texture.
Availability	Restricted or banned in some regions, like the U.S..	Widely available and commonly consumed.

Culinary Uses and Preparation

Despite its low popularity in some cultures, cow lung is a staple in various traditional dishes globally. It is known as bofe in Peru, Paru goreng (fried cow lung) in Indonesia, and is an ingredient in haggis and Viennese Kalbsbeuschel. Preparation methods often involve slow cooking or deep-frying to make it tender and palatable. Proper cleaning and thorough cooking are necessary for safety.

Conclusion

While the answer to "Is cow lung good for health?" is nuanced, its high nutritional value, particularly its concentration of iron and protein, makes a strong case for its benefits. However, the safety concerns regarding contamination, high cholesterol, and legal restrictions in certain countries cannot be ignored. For those who can access it legally and safely, including cow lung in a diet, in moderation and cooked thoroughly, can offer a cost-effective and nutrient-dense option. As with any food, individual health conditions and local regulations should be considered before adding it to your meals.

For further reading, consult: Cleveland Clinic on Organ Meat Benefits

Frequently Asked Questions

Yes, in the United States, the commercial sale of animal lungs for human consumption was banned by the USDA in 1971, citing concerns over contaminants.

Cow lung is highly nutritious, providing significant amounts of protein, iron, vitamin B12, and selenium.

Yes, cow lung can be high in cholesterol, especially depending on the preparation method, so it is best to consume it in moderation.

The iron in cow lung, like other red meats, is heme iron, which is more readily and efficiently absorbed by the body than non-heme iron from plant sources.

In addition to legal restrictions in some regions, its decline in popularity is due to changing dietary habits, textural preferences, and concerns about potential contaminants.

Pregnant women should consult a healthcare provider before consuming organ meats. While nutritious, the high vitamin and mineral content could be harmful in excessive amounts.

The spongy texture of lungs can be difficult to cook evenly, which is a concern regarding potential microorganisms. It must be cooked thoroughly to a safe internal temperature.