Know what’s on your plate
Pork brain
Calories & nutrition facts
fresh, variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 127 kcal —
- Protein 10 g 21%
- Carbohydrate 0 g 0%
- Fat 9.2 g 12%
- Saturated fat 2.1 g 10%
- Fibre 0 g 0%
- Sodium 120 mg 5%
- Cholesterol 2195 mg 732%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 13.5 mg 15%
- Thiamin (B1) 0.16 mg 13%
- Riboflavin (B2) 0.28 mg 21%
- Niacin (B3) 4.3 mg 27%
- Pantothenic acid (B5) 2.8 mg 56%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 6 µg 2%
- Vitamin B12 2.2 µg 91%
Minerals
- Calcium 10 mg 1%
- Iron 1.6 mg 9%
- Magnesium 14 mg 3%
- Phosphorus 282 mg 23%
- Potassium 258 mg 5%
- Zinc 1.3 mg 12%
- Copper 0.24 mg 27%
- Manganese 0.09 mg 4%
- Selenium 15.9 µg 29%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 127 | 10 g | 0 g | 9.2 g |
| 1 × oz | 28.4 g | 36 | 2.9 g | 0 g | 2.6 g |
| 2 × oz | 56.7 g | 72 | 5.8 g | 0 g | 5.2 g |
| ½ × oz | 14.2 g | 18 | 1.5 g | 0 g | 1.3 g |
| 3 × oz | 85.1 g | 108 | 8.7 g | 0 g | 7.8 g |
| 4 × oz | 113.4 g | 144 | 12 g | 0 g | 10 g |
Similar foods
- Veal brainvariety meats and by-products, raw118 kcal / 100 g
- Beef brainraw143 kcal / 100 g
- Lamb brainvariety meats and by-products, raw122 kcal / 100 g
- Pork heartfresh, variety meats and by-products, raw118 kcal / 100 g
- Pork kidneysfresh, variety meats and by-products, raw100 kcal / 100 g
- Calf's brainraw108 kcal / 100 g
- Bovine brain157 kcal / 100 g
- Pig kidneyraw95 kcal / 100 g
- Pig heartraw97 kcal / 100 g
- Swine heartraw159 kcal / 100 g
Questions about Pork brain
What do pork brains taste and feel like?
They have a mild, delicate flavour and a soft, creamy texture. Handle them gently: they break apart easily, especially after cooking.
How do you clean pork brains before cooking?
Rinse them gently under cold water and pick away any visible blood vessels. A brief blanch in simmering water can firm them up and make the thin outer membrane easier to peel off.
How do you cook pork brains safely?
Poach them gently until cooked through, then fry, sauté or add them to another dish; avoid eating them raw or undercooked. For a measured check, the centre should reach 71 °C.
What dishes can you make with pork brains?
Try them folded into scrambled eggs, coated and fried, or used in croquettes. They also appear in tacos de sesos, where cooked brains are served in tortillas with salsa and other toppings.
What goes well with pork brains?
Their delicate texture works well with crisp fried coatings, eggs, parsley, lemon and punchy sauces such as salsa. Serve them with toast or potatoes for a simple meal.
How should you store pork brains?
Keep raw pork brains covered in the fridge and use them within one or two days of buying. Freeze them for longer storage, and thaw them in the fridge rather than on the worktop.
Can you use another kind of brain instead of pork brains?
Veal or lamb brains can usually take their place in recipes, though their texture and flavour may differ slightly. Use the same gentle handling and cook them thoroughly.
Source: USDA FoodData Central 168264 · per 100 g · carbohydrate per EU label, fibre excluded
