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

Pork lungs are the respiratory organs taken from pigs (Sus scrofa domesticus) at slaughter. They belong to the broader category of offal, often referred to as “variety meats” or “organ meats.” Historically, organ meats have been consumed across cultures—especially in Asia, Latin America, and parts of Europe—as nutrient‑rich components of traditional dishes. For example, in Chinese cuisine lungs are sometimes used in stir‑fries or soups; in Mexican markets offal including lungs may be found in tacos and stews. Pork lungs consist predominantly of light, spongy tissue designed for gas exchange in the animal’s body, which gives them a unique texture when cooked. Unlike skeletal muscle, lung tissue is rich in blood‑associated proteins, iron‑binding proteins like hemoglobin and myoglobin, and a variety of micronutrients. From a nutritional standpoint, lungs differ markedly from other pork cuts such as loin or shoulder because they contain minimal connective tissue and fat, and a very high proportion of water and functional proteins. However, in some jurisdictions, notably the United States, commercial sale of pork lungs for human consumption is restricted by regulation. Federal regulation 9 CFR §310.16 states that livestock lungs shall not be saved for use as human food, although they may be processed for nonhuman purposes under supervision. This historical rule dates back to the early 1970s and reflects food safety assessments from that period. Nonetheless, in many global markets offal including lungs continues to be part of traditional diets, often celebrated for culinary heritage and sustainability by reducing waste from meat processing. In the context of farm‑to‑table cooking, pork lungs represent an under‑utilized organ that, when sourced from safe and inspected sources, can add nutritional and culinary diversity to diets.

The nutrient profile of raw pork lungs (per 100 grams) reveals a food that is high in protein, low in calories and carbohydrates, and rich in certain micronutrients. At 85 kcal per 100g, lungs provide a lean source of energy primarily from protein (14.08g) and modest amounts of fat (2.72g), with effectively no carbohydrates. This macronutrient distribution positions pork lungs as a high‑protein, low‑carbohydrate option suitable for diets emphasizing lean protein. Protein quality in organ meats is generally high, with a broad spectrum of essential amino acids that support tissue repair, immune function, and metabolic activity. Minerals are a standout feature: iron at 18.9mg per 100g represents a substantial proportion of daily needs, especially important for individuals at risk of deficiency (e.g., pre‑menopausal women, those with anemia). Iron in organ meats is heme iron, which is more bioavailable than plant sources. Lungs also supply potassium (303mg), an electrolyte crucial for nerve transmission and blood pressure regulation. Trace minerals like zinc (2.03mg) and selenium (17.8µg) contribute to immune function, antioxidant defense, and thyroid metabolism. Selenium in particular supports glutathione peroxidase enzymes that protect cells from oxidative damage. Vitamins in pork lungs include vitamin B12 (2.75µg), vital for DNA synthesis and neurological health, and vitamin C (12.3mg), which is unusual for meat products and may support iron absorption. B‑vitamins such as thiamin, riboflavin, and niacin facilitate energy metabolism and nervous system function. Vitamin A activity is negligible in lungs. Cholesterol in lungs is notably high (320mg per 100g), reflecting the organ’s role in lipid transport and metabolism. While dietary cholesterol has a complex relationship with blood lipids, individuals with specific cardiovascular risk factors may monitor intake. Total fat content is low, with less than 1g of saturated fat, supporting inclusion in moderately low‑fat meal plans. Monitoring portion sizes is sensible to balance cholesterol intake with other nutritional goals. Comparing lungs to other organ meats (e.g., liver or heart), lungs are uniquely low in fat yet offer similar micronutrient density in iron and B‑vitamins. This nutrient concentration scores high in certain metrics of nutrient density, although overall scores can vary based on the scoring model used. For example, pork lungs deliver micronutrients per calorie more efficiently than many skeletal meats, which underlines their potential dietary value when food safety and culinary quality are assured.

Source: USDA FoodData Central (FDC ID: 167864)