Heart, pig, raw

Pig heart is an organ meat, also known as offal. The figures here describe it raw. It mainly provides protein, alongside iron and several B vitamins. Per 100g, raw pig heart contains 17g of protein, 3.2g of fat, 4.8mg of iron and 8µg of vitamin B12.

Protein is needed for the growth and repair of body tissues. Iron helps make haemoglobin, the substance in red blood cells that carries oxygen, while vitamin B12 supports normal nerve function and red blood cell formation. Pig heart should be cooked thoroughly before eating. Cooking changes its water content, so nutrient amounts per weight may differ from the raw figures. Full nutritional figures are in the tables below.