Know what’s on your plate
Pork lungs
Calories & nutrition facts
fresh, variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 85 kcal —
- Protein 14 g 28%
- Carbohydrate 0 g 0%
- Fat 2.7 g 3%
- Saturated fat 1 g 5%
- Fibre 0 g 0%
- Sodium 153 mg 7%
- Cholesterol 320 mg 107%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 12.3 mg 14%
- Thiamin (B1) 0.09 mg 7%
- Riboflavin (B2) 0.43 mg 33%
- Niacin (B3) 3.3 mg 21%
- Pantothenic acid (B5) 0.9 mg 18%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 3 µg 1%
- Vitamin B12 2.8 µg 115%
Minerals
- Calcium 7 mg 1%
- Iron 18.9 mg 105%
- Magnesium 14 mg 3%
- Phosphorus 196 mg 16%
- Potassium 303 mg 6%
- Zinc 2 mg 18%
- Copper 0.08 mg 9%
- Manganese 0.02 mg 1%
- Selenium 17.8 µg 32%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 85 | 14 g | 0 g | 2.7 g |
| 1 × oz | 28.4 g | 24 | 4 g | 0 g | 0.8 g |
| 1 × lb | 453.6 g | 386 | 64 g | 0 g | 12 g |
| 2 × oz | 56.7 g | 48 | 8 g | 0 g | 1.5 g |
| ½ × oz | 14.2 g | 12 | 2 g | 0 g | 0.4 g |
| 3 × oz | 85.1 g | 72 | 12 g | 0 g | 2.3 g |
| 4 × oz | 113.4 g | 96 | 16 g | 0 g | 3.1 g |
Similar foods
- Lamb lungsvariety meats and by-products, raw95 kcal / 100 g
- Veal lungsvariety meats and by-products, raw90 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
- Beef lungsraw92 kcal / 100 g
- Bovine lungraw75 kcal / 100 g
- Goat lung offalraw95 kcal / 100 g
- Swine heartraw159 kcal / 100 g
- Swine liverraw140 kcal / 100 g
- Mutton lungsraw94 kcal / 100 g
Questions about Pork lungs
How do you prepare pork lungs before cooking?
Rinse them under cold running water, cut away the windpipe and any tough connective tissue, then slice or dice the lung. Blanching the pieces briefly and draining them can remove some of the strong smell before you add them to a dish.
How long should you cook pork lungs?
Simmer small pieces until tender, usually about 45–60 minutes; larger pieces can take longer. Cook them through to at least 71 °C, then slice or chop them for the final dish.
Why do pork lungs float when you boil them?
Their spongy tissue holds air, so pieces can bob on the surface. Keep them submerged with a heatproof plate or lid while simmering, and skim any foam from the water.
What dishes can you make with pork lungs?
In the Philippines, bopis is a well-known spicy dish made with finely chopped pork lungs, often with heart, vinegar, chilli and vegetables. You can also dice cooked lungs into a tomato-based stew or fry them with onion and spices.
How should you store pork lungs?
Keep raw pork lungs sealed in the fridge and cook them within a day or two of buying. Freeze them if you will not use them in that time; thaw them in the fridge and use promptly.
Are pork lungs nutritious?
Pork lungs are high in iron and vitamin B12; a 100 g portion provides 18.9 mg of iron and 2.8 µg of vitamin B12. A typical 100 g serving also provides 14 g of protein.
Source: USDA FoodData Central 167864 · per 100 g · carbohydrate per EU label, fibre excluded
