Pork, fresh, variety meats and by-products, heart, raw

Pork heart is the muscular organ from domestic pigs (Sus scrofa domesticus), classified scientifically as part of the cardiovascular anatomy of the animal. Across many cultures, animal hearts have been prized for both their nutritional richness and culinary versatility. The pork heart in particular has a long history of inclusion in traditional diets — from European sausages and stews to Asian stir‑fries and slow‑braised dishes. Organ meats (collectively known as offal) refer to internal organs such as liver, kidneys, brains, and heart, and were historically consumed as a way to use the whole animal and maximize nutrient intake. Fresh pork heart comes from pigs raised for meat, inspected and graded under USDA standards like other pork cuts, and is typically sold raw in butcher shops and specialty markets. Compared to skeletal muscle meat, the heart is composed of dense cardiac muscle tissue with a rich blood supply — accounting for its darker color and robust flavor. In terms of varieties, pork heart generally does not have sub‑types like muscle cuts (e.g., loin, shoulder), but the quality can vary with factors such as animal age, breed, and rearing conditions. Younger pork hearts tend to be more tender, whereas older or game meat hearts may be firmer. Pork heart’s culinary tradition stretches across continents: in France, it appears in rustic terrines and pâtés mixed with herbs and cognac; in parts of Asia, it is sliced thin for stir‑fries or grilled; in Latin American cuisines, it’s often seasoned with chili, citrus, and roasted. Organ meat consumption has waxed and waned in modern Western diets due to concerns over unfamiliar flavors and texture, but it is gaining renewed interest among chefs and home cooks seeking nutrient‑dense foods. From a biological standpoint, pork heart is high in mitochondria and enzymes related to energy metabolism, reflecting the organ’s constant activity in pumping blood throughout the pig’s life. This translates into a nutrient profile distinct from other cuts, with higher levels of certain micronutrients such as iron, zinc, selenium, and B‑vitamins, particularly vitamin B12. Pork heart is sometimes compared to beef or lamb hearts in terms of texture and flavor. Pork heart is generally slightly milder and more tender than beef heart, making it more approachable for people new to organ meats. Understanding the origin and biology of pork heart helps explain why it offers concentrated nutrition and how it can be incorporated into diverse culinary repertoires worldwide.

The nutrient profile of raw pork heart reveals a food that is both protein‑rich and relatively low in calories for an organ meat. Per 100 g serving, pork heart provides ~118 kilocalories, with 17.27 g protein and 4.36 g total fat — a lean profile compared with fattier muscle cuts like pork belly or shoulder. The small amount of carbohydrate (1.33 g) reflects the fact that animal tissues primarily consist of protein and fat with minimal carbohydrates. Protein in pork heart contains all essential amino acids, including leucine, lysine, valine, and threonine, contributing to its role in muscle repair and maintenance. Organ meats such as heart are often recognized for their high biological value protein, meaning the amino acid composition closely matches human needs. Pork heart stands out for its micronutrient content. Its iron content (4.68 mg per 100 g) is substantial compared with many plant foods, offering a form of heme iron that is efficiently absorbed by the body. This makes pork heart a practical choice for individuals at risk of iron deficiency when consumed in moderation. Selenium (10.4 µg) — a trace mineral important for antioxidant defense and thyroid function — is also present in meaningful amounts. The heart’s B‑vitamin array is notable: thiamin (0.613 mg), riboflavin (1.185 mg), niacin (6.765 mg), and vitamin B12 (3.79 µg) support energy metabolism, nerve function, and red blood cell production. Potassium (294 mg) contributes to electrolyte balance and muscle function, while phosphorus (169 mg) supports bone mineralization and cellular energy transfer. In contrast, pork heart has negligible dietary fiber, as expected of animal foods. The cholesterol content is relatively high (131 mg per 100 g), which may be relevant for individuals managing blood lipid profiles. Its fatty acid composition skews toward monounsaturated and polyunsaturated fats with lower saturated fat than many red meats, though organ meats still contain saturated fat fractions. Compared to similar organ meats such as beef heart, pork heart tends to have slightly lower fat and calories but comparable micronutrient density, making it an efficient way to boost nutrient intake. As a nutrient‑dense food, pork heart can be particularly valuable in diets where high‑quality protein and micronutrients like iron and vitamin B12 are priorities. However, the way pork heart is prepared — cooking method, added fats, and serving size — influences its final nutrient contributions. Slow braising or stewing with vegetables preserves water‑soluble B‑vitamins and minimizes added fats, enhancing the overall nutrition profile. Understanding this detailed nutrient breakdown helps contextualize pork heart’s role in balanced eating plans and in comparison to other protein sources.

Source: USDA FoodData Central (FDC ID: 168267)