Pork, fresh, variety meats and by-products, spleen, 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 | 28.5 MG | 32% | |
| Thiamin | 0.1 MG | 11% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 5.9 MG | 37% | |
| Pantothenic acid | 1.1 MG | 21% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 3.3 UG | 136% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 22.3 MG | 124% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 260 MG | 21% | |
| Potassium, K | 396 MG | 8% | |
| Sodium, Na | 98 MG | 4% | |
| Zinc, Zn | 2.5 MG | 23% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 32.8 UG | 60% |
Nutrition Highlights
- Low in calories with 100 kcal per 100g.
- Good source of protein with 17.9g per 100g.
- Very low in fat (2.6g per 100g).
- Rich source of Iron, Fe (124% of Daily Value per 100g).
- Good source of Phosphorus, P (21% DV).
- Good source of Zinc, Zn (23% DV).
About Pork, fresh, variety meats and by-products, spleen, raw
Derived from a specific organ of the pig, this cut offers a concentrated source of several nutrients often lacking in a typical Western diet. Primarily, it's a powerhouse of protein, essential for building and repairing tissues, as well as maintaining a healthy immune system. This particular cut is also rich in iron, crucial for oxygen transport throughout the body, and B vitamins, which play vital roles in energy production and nerve function. However, it's important to note the relatively high cholesterol content and the potential for accumulating toxins, so moderation and sourcing from reputable farms are key considerations.
In culinary applications, this cut is quite versatile, though it may be less familiar to some. It can be prepared in various ways, often involving slow cooking methods to tenderize the meat. Commonly, it's braised, stewed, or even used in pâtés and terrines. It's also incorporated into sausages and other processed foods. Many cultures have traditional recipes that highlight this cut, using it to add both flavor and a concentrated nutritional boost to a meal. If you're looking to diversify your nutrient intake and explore new culinary horizons, this could be a worthwhile addition to your diet.
Dietary Information
Notable micronutrients in
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