Pork, fresh, variety meats and by-products, pancreas, 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 | 15.3 MG | 17% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.5 MG | 35% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 4.6 MG | 91% | |
| Vitamin B-6 | 0.5 MG | 27% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 16.4 UG | 683% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 234 MG | 19% | |
| Potassium, K | 197 MG | 4% | |
| Sodium, Na | 44 MG | 2% | |
| Zinc, Zn | 2.6 MG | 24% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 40.8 UG | 74% |
Nutrition Highlights
- Good source of protein with 18.6g per 100g.
- Good source of Zinc, Zn (24% DV).
- Rich source of Selenium, Se (74% of Daily Value per 100g).
- Good source of Riboflavin (35% DV).
- Good source of Niacin (22% DV).
- Rich source of Pantothenic acid (91% of Daily Value per 100g).
About Pork, fresh, variety meats and by-products, pancreas, raw
This unusual cut of pork, the pancreas, offers a concentrated source of nutrients often overlooked in the modern diet. As a variety meat, it provides a high protein content critical for building and repairing tissues, supporting immune function, and maintaining overall health. The pancreas is also a notable source of various enzymes and hormones, including insulin and glucagon, which play crucial roles in regulating blood sugar levels and metabolic processes. The absence of carbohydrates and fiber makes it a suitable option for those following low-carb or ketogenic diets, focusing instead on protein and fat for energy.
When preparing the pancreas, proper sourcing and handling are essential to ensure food safety. It is typically consumed raw, in which case it is critical to source the product from a reputable butcher. Otherwise, some sources recommend cooking the pancreas to an internal temperature of 165°F (74°C) to eliminate any potential pathogens. Common culinary uses, though less widespread than more familiar pork cuts, may include grilling, pan-frying, or incorporating it into stews and braises. Its rich, almost creamy texture and flavor profile can add depth to various dishes, particularly those emphasizing offal or nose-to-tail eating practices.
Dietary Information
Notable micronutrients in
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