Post-Eid Feast: Organ Meats Deliver Powerful Nutrition—but Watch the Portions

With Eid al-Adha now behind us, many families are still enjoying dishes made from sacrificial meat, especially organ meats like liver, kidney, brain, and heart—favorites that are often cooked fresh right after qurbani.

While some relish these nutrient-dense delicacies, others worry they may be unhealthy due to their richness. But health experts say that when consumed in moderation, organ meats can be among the most beneficial foods on your plate.

Known as “nature’s multivitamins”, organ meats are loaded with essential nutrients including iron, vitamin A, B vitamins, zinc, and omega-3 fatty acids. These can support blood health, heart function, brain performance, and immune strength.

For example:

• Liver is rich in vitamin A and folate, helping prevent anemia.

• Kidneys contain omega-3s and help support heart health and detoxification.

• Brain supports cognitive health and the nervous system.

• Heart provides lean protein and key vitamins for blood pressure and muscle health.

• Tongue offers energy, iron, and vitamin B12, though it’s higher in fat.

However, these meats can also be high in cholesterol and saturated fats, making moderation essential, especially for individuals with heart or liver issues.

Medical professionals recommend:

• Eating organ meats once a week or less.

• Grilling or baking instead of deep-frying.

• Adding vegetables to balance the meal.

• Hydrating and managing portions (2–3 ounces is sufficient).

So this post-Eid season, enjoy your traditional favorites—just do so smartly.