Brisket Nutrition Benefits and Facts

Nutritional summary

Brisket is a source of high-quality protein containing all essential amino acids (the building blocks of protein that the body cannot produce on its own), which are necessary for maintaining muscle mass and biological function .
This cut is notable for its high concentration of oleic acid (a monounsaturated fat also found in olive oil), particularly in more marbled or higher-grade versions where the ratio of monounsaturated to saturated fats is higher than in leaner cuts .
Like other red meats, brisket provides significant amounts of essential micronutrients, including vitamin B12 (vital for nerve function), zinc (important for immune health), and iron .
Early research suggests that the specific fatty acid profile of brisket may vary significantly by cattle breed and marbling level, with some studies indicating that higher marbling increases the proportion of healthier monounsaturated fats relative to saturated fats .

Interesting fact

The high concentration of oleic acid in brisket is partly due to the lower melting point of fats in the pectoral region, which helps the muscle remain flexible in the cooler temperatures near the ground.

Standout nutrients

SUPER

SOURCE

Zinc

SUPER

SOURCE

Pantothenic acid

ELITE

SOURCE

Choline

ACE

SOURCE

Vitamin B6

212

kcal per 100g

Protein18.6g

Fat14.8g

Carbs0.07g

Fat breakdown

Polyunsat0.49g

Monounsat7.29g

Saturated5.11g

Trans0.34g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

Beef production is associated with high greenhouse gas emissions and significant water usage compared to plant-based proteins.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or airtight container

Freeze

6–12 months

Wrap tightly to prevent freezer burn

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

4 contributing source foods

McCance & Widdowson

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Health Implications of Beef Intramuscular Fat Consumption - PMC

[3]pmc.ncbi.nlm.nih.gov

A study on the nutritional composition and shelf-life of Hanwoo cattle bone items during retail display - PMC

[6]pmc.ncbi.nlm.nih.gov

Effect of the Consumption of Lean Red Meat from Beef (Pirenaica Breed) Versus Lean White Meat (Chicken) on the Gut Microbiota: A Randomized Cross‐Over Study in Healthy Young Adults - PMC

[9]pmc.ncbi.nlm.nih.gov

Exploring the impact of fatty acid composition on carcass and meat quality in Bos taurus indicus influenced cattle - PMC

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

46.7

Version

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