Meat and Poultry / Offal
Pork, suckling, heart
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 125kcal / 2530kcal (4%) |
Macronutrients
Protein | 16.3 g/ 71g (22%) | ||||||
Total Fat | 6.6 g/ 42g (15%) | ||||||
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Total Carbs | 0 g/ 348g (0%) | ||||||
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Vitamins
Vit A | 5.25 mcg RAE/ 700mcg RAE (0.75%) |
Vit B1 | 0.4 mg/ 1mg (33%) high |
Vit B2 | 1.36 mg/ 1mg (104%) high |
Vit B3 | 4 mg NE/ 16mg NE (25%) source |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 8 mg/ 750mg (1%) |
Phosphorus | 140 mg/ 700mg (20%) source |
Iron | 1.6 mg/ 12mg (13%) |
Sodium | 101 mg/ 1500mg (6%) low |
What is this food?
Suckling pork heart (pork heart), a protein-rich viand. It’s usually cooked as part of Filipino meals like ginisa, adobo-style, or mixed with other pork parts.
Why it matters to health
Pork heart provides protein to help build and repair body tissues—useful for your daily meals. It also has cholesterol (about 198 mg per 100 g) and saturated fat (about 1.76 g) plus sodium (about 101 mg). These aren’t “bad,” but they’re reasons to keep portions and frequency reasonable, especially if you’re watching cholesterol or blood pressure. Since it has no carbs and no fiber, pair it with vegetables and other fiber-rich foods so your plate stays balanced.
Healthier tips
- Keep it to a palm-sized portion per meal (about 1 serving), especially if you eat other fatty or salty viands in the same day.
- Balance your plate: add 1–2 cups of non-starchy vegetables (e.g., kangkong, pechay, repolyo) and a fiber source (e.g., brown rice, kamote, or gulay + whole grains).
- Go easy on salty seasonings: reduce added salt and watch the sauce (soy, patis, toyo-based mixes).
- For snacks, choose lighter options (fruit, yogurt, or nuts in small portions) so your daily meals stay well-distributed.
- Try cooking methods like stewing, grilling, or simmering instead of heavy frying.
Common Filipino dishes
Pork adobo, ginisang puso ng baboy, paksiw na puso, sisig (pork parts), menudo
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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