Pork, fresh, variety meats and by-products, lungs, raw
* 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 | 12.3 MG | 14% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.4 MG | 33% | |
| Niacin | 3.3 MG | 21% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 2.8 UG | 115% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 18.9 MG | 105% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 196 MG | 16% | |
| Potassium, K | 303 MG | 6% | |
| Sodium, Na | 153 MG | 7% | |
| Zinc, Zn | 2.0 MG | 18% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 17.8 UG | 32% |
Nutrition Highlights
- Low in calories with 85 kcal per 100g.
- Good source of protein with 14.1g per 100g.
- Very low in fat (2.7g per 100g).
- Rich source of Iron, Fe (105% of Daily Value per 100g).
- Good source of Selenium, Se (32% DV).
- Good source of Riboflavin (33% DV).
About Pork, fresh, variety meats and by-products, lungs, raw
This often-overlooked protein source, derived from the lungs of pigs, offers a concentrated dose of essential nutrients. A lean protein with minimal fat and zero carbohydrates, it's particularly rich in protein, crucial for muscle building, repair, and overall bodily function. While it provides a substantial amount of iron, important for oxygen transport throughout the body, it's also a good source of various B vitamins, vital for energy metabolism and nervous system health.
However, incorporating this into your diet necessitates mindful preparation. As an organ meat, it can have a strong flavor some find challenging, so proper cleaning and cooking techniques are paramount. This food is commonly used in traditional dishes around the world, often ground and added to sausages, pâtés, or stews. Consider braising or slow-cooking to tenderize the lungs and mellow the flavor. Always source from a reputable supplier and cook thoroughly to reduce any potential health risks.
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