Pork, fresh, variety meats and by-products, lungs, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 7.9 MG | 9% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 1.4 MG | 9% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 2 UG | 1% | |
| Vitamin B-12 | 2.0 UG | 85% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 16.4 MG | 91% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 186 MG | 15% | |
| Potassium, K | 151 MG | 3% | |
| Sodium, Na | 81 MG | 4% | |
| Zinc, Zn | 2.5 MG | 22% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 23.4 UG | 43% |
Nutrition Highlights
- Low in calories with 99 kcal per 100g.
- Good source of protein with 16.6g per 100g.
- Rich source of Iron, Fe (91% of Daily Value per 100g).
- Good source of Zinc, Zn (22% DV).
- Good source of Selenium, Se (43% DV).
- Good source of Riboflavin (25% DV).
About Pork, fresh, variety meats and by-products, lungs, cooked, braised
This protein-rich food source, derived from pork lungs, offers a surprising nutritional profile. While low in calories and carbohydrates, it's a superb source of complete protein, delivering all the essential amino acids crucial for muscle building, tissue repair, and overall bodily function. Its fat content is relatively modest, making it a lean protein choice compared to some other pork cuts. Additionally, lungs are a good source of iron, an important mineral for oxygen transport in the blood, and may also contain trace amounts of various B vitamins.
When preparing this ingredient, braising is a common cooking method, resulting in a tender and flavorful dish. It's often used in traditional cuisines around the world, frequently incorporated into stews, soups, and even pâtés. Because of its unique texture, the lungs can also be ground and added to various dishes to boost protein content. However, due to its relatively high cholesterol content, moderation is key for individuals with existing cardiovascular concerns. Always ensure thorough cooking to eliminate any potential food safety risks.
Compare Pork, fresh, variety meats and by-products, lungs, cooked, braised
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