Meat and Poultry
Pork heart
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 116kcal / 2530kcal (4%) |
Macronutrients
Protein | 16.4 g/ 71g (23%) | ||||||
Total Fat | 5.3 g/ 42g (12%) | ||||||
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Total Carbs | 0.6 g/ 348g (0.17%) | ||||||
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Vitamins
Vit A | 0.5 mcg RAE/ 700mcg RAE (0.07%) |
Vit B1 | 0.22 mg/ 1mg (18%) source |
Vit B2 | 1.56 mg/ 1mg (120%) high |
Vit B3 | 5.2 mg NE/ 16mg NE (32%) high |
Vit C | 4 mg/ 70mg (5%) |
Minerals
Calcium | 6 mg/ 750mg (0.8%) |
Phosphorus | 139 mg/ 700mg (19%) source |
Iron | 1.5 mg/ 12mg (12%) |
Sodium | 99 mg/ 1500mg (6%) low |
What is this food?
Pork heart is an organ meat (a type of lean-ish protein) commonly cooked as viand. In a 100g serving, it provides about 116 kcal and 5.3g total fat, with 0.6g carbs and no fiber.
Why it matters to health
Pork heart is a good option when you need extra protein for muscle repair and satiety, especially for your 3 full meals and 1–2 snacks a day. It also has cholesterol (159mg) and saturated fat (1.41g), so it’s best to keep portions reasonable and not make it your everyday default. The good part: it’s low in carbs and has very little sugar, which makes it easier to fit into balanced meals. Sodium is relatively low at 99mg per 100g, but cooking methods (like salty sauces) can change the total.
Healthier tips
- Portion: Aim for about 1 palm-sized serving per meal, then balance the plate with 1–2 cups non-starchy vegetables (e.g., pechay, kangkong, ampalaya) and 1/2–1 cup rice depending on your activity.
- Cook smarter: Try stew, ginisa with less oil, or grilled instead of deep-frying. Go easy on salty sauces.
- Frequency: Include organ meat a few times a month rather than daily, and rotate with fish, chicken, eggs, tofu, and legumes.
- Add fiber: Since it has 0g fiber, pair it with vegetables and fruit to support digestion.
Common Filipino dishes
Pork heart sinigang, Pork heart giniling, Pork heart adobo, Pork heart kare-kare, Pork heart sisig
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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