Meat and Poultry / Offal
Pork, suckling, brain
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 129kcal / 2530kcal (5%) |
Macronutrients
Protein | 10.2 g/ 71g (14%) | ||||||
Total Fat | 9.7 g/ 42g (23%) | ||||||
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Total Carbs | 0.2 g/ 348g (0.06%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.21 mg/ 1mg (17%) source |
Vit B2 | 0.35 mg/ 1mg (26%) source |
Vit B3 | 2.3 mg NE/ 16mg NE (14%) |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 12 mg/ 750mg (1%) |
Phosphorus | 229 mg/ 700mg (32%) high |
Iron | 0.8 mg/ 12mg (6%) |
Sodium | 89 mg/ 1500mg (5%) low |
What is this food?
Suckling pork brain (pork brain). It’s a protein-rich organ meat, usually served as a viand or part of a dish.
Why it matters to health
Why it matters: Pork brain provides protein for muscle repair and keeps you full. It also has high cholesterol and more saturated fat compared with lean meats, so it’s best to enjoy it in smaller, occasional portions. It’s also relatively low in carbs and fiber, so pairing it with vegetables and rice in the right amounts helps balance your plate. Sodium is not very high here, but the main watch-outs are saturated fat and cholesterol.
Healthier tips
- Keep portions small—think about 1–2 tablespoons to 1/4 cup per serving, then fill the rest of your plate with vegetables.
- Pair with non-starchy veggies (e.g., kangkong, pechay, cabbage) and add a sensible amount of rice or other carbs.
- For your day: since you already have 3 full meals plus 1–2 snacks, treat brain as an occasional viand rather than a daily choice.
- Choose cooking methods like stewing, grilling, or simmering instead of heavy frying.
- If you have high cholesterol or heart-related concerns, consider having it less often and ask your clinician for a personalized guide.
Common Filipino dishes
Dinuguan, Crispy pata, Lechon kawali, Pork sisig, Pork brain stew, Kare-kare
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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