Calories in stewed pig heart: 162 kcal per 100 g

What’s in a 100 g portion

More than half of a portion is water. The rest is 25.1 g protein and 6.8 g fat.

6.8 gFat

25.1 gProtein

66.3 gWater

1.8 gMinerals and the rest

6.8 gFat
25.1 gProtein
66.3 gWater
1.8 gMinerals and the rest

Below average for meat

Pig heart is 162 kcal per 100 g. The 253 meat in this database average 241.

Pig heart162

Meat average241

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0 g

Salt, per portion0.19 g

Vitamins and minerals in pig heart

Five of the 15 recorded reach the “high in” level. Riboflavin leads by a long way.

81 %

Riboflavin (vitamin B2)

1.1 mg in a 100 g portion

23rd of 250 meat

Riboflavin contributes to normal energy-yielding metabolism, to the reduction of tiredness and fatigue, and to the maintenance of normal skin and normal vision.

Vitamin B120.002 mg80 %

Copper0.6 mg60 %

Iron5.3 mg38 %

Phosphorus220 mg31 %

Zinc2.9 mg29 %

A source of

Vitamin B6

Only a trace

Vitamin A

Show all 15 with amounts

Riboflavin (vitamin B2)1.1 mg, 81 %

Vitamin B120.002 mg, 80 %

Copper0.6 mg, 60 %

Iron5.3 mg, 38 %

Phosphorus220 mg, 31 %

Zinc2.9 mg, 29 %

Vitamin B60.31 mg, 22 %

Thiamin (vitamin B1)0.15 mg, 14 %

Potassium190 mg, 9.5 %

Chloride63 mg, 7.9 %

Magnesium20 mg, 5.3 %

Vitamin C2 mg, 2.5 %

Folate0.003 mg, 1.5 %

Manganese0.03 mg, 1.5 %

Calcium10 mg, 1.3 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What pig heart doesn’t give you. And where to find it.

No recorded vitamin A, and only 2.5 % of the vitamin C reference intake and 1.5 % of the folate reference intake per 100 g.

Vitamin C

2.5%in pig heart, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein pig heart

Find it inLiver, calf, fried3152 % per 100 g

Folate

1.5%in pig heart, per 100 g

Find it inLiver, chicken, fried675 % per 100 g

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Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Pig heart against other meat

Per 100 g, kidney (lamb, fried) has the most riboflavin in this comparison, followed by heart (lamb, roasted).

3.1mg

1.4mg

1.2mg

1.1mg

0.8mg

0.4mg

Kidney, lamb, fried+2 mg

Heart, lamb, roasted+0.2 mg

Pate, liver+0 mg

Heart, pig, stewedthis page

Heart, ox, raw−0.3 mg

Pork, shoulder steaks (collar), grilled, lean and fat−0.8 mg

All values per 100 g, from the same dataset. Differences are against pig heart.

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Questions about pig heart

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of pig heart?

A typical portion (100 g cooked) gives 162 kcal. Per 100 g the figure is 162 kcal.

Is pig heart high in riboflavin?

Yes. Heart, pig, stewed has 1.1 mg riboflavin per 100 g, 81 % of the NRV, above the 30 % threshold for a “high in” claim.

Does cooking change the fat in pig heart?

Yes. Per 100 g, fat goes from 3.2 g raw to 6.8 g stewed. Part of that is the vitamin or mineral itself changing, part is the change in water content.

Which vitamins and minerals does pig heart have most of?

By share of the daily reference intake: riboflavin (1.1 mg, 81 %), vitamin B12 (0.002 mg, 80 %) and copper (0.6 mg, 60 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-401, Heart, pig, stewed, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Carcase meat and offal survey, 1982-1983. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Hemp Hearts). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.