{"data":{"name":"Pork liver","slug":"pork-liver","scientific_name":"Sus scrofa scrofa","alternate_names":["Baboy atay"],"category":{"name":"Meat and Poultry","slug":"meat-and-poultry"},"description":"Pork liver is an organ meat (a protein-rich viand) often cooked as ginisa, adobo-style, or paired with onions and spices.","common_uses_philippines":["Pork liver ginisa","Pork liver adobo","Dinuguan (pork blood stew)","Kwek-kwek with liver sauce","Liver with onions"],"nutrition_basis":{"amount":100,"unit":"g","portion":"edible portion","edible_portion_percent":100},"nutrition_per_100g":{"calories_kcal":119,"protein_g":18,"fat_g":2.8,"saturated_fat_g":0.9,"carbohydrates_g":5.5,"fiber_g":0,"sugars_g":0,"sodium_mg":85,"potassium_mg":null},"other_nutrients":{"beta_carotene_ug":0,"calcium_mg":19,"cholesterol_mg":231,"iron_mg":16.9,"monounsaturated_fat_g":0.4,"phosphorus_mg":291,"polyunsaturated_fat_g":0.67,"retinol_activity_equivalent_ug":11145,"total_ash_g":1.4,"unsaturated_fat_g":1.07,"vitamin_a_ug":11145,"vitamin_b1_mg":0.31,"vitamin_b2_mg":2.55,"vitamin_b3_from_tryptophan_mg":3.3,"vitamin_b3_mg":10.5,"vitamin_c_mg":23,"water_g":72.3},"serving_suggestions":[{"label":"1 piece","weight_g":30,"volume_ml":null}],"health_notes":{"summary":"Pork liver is a good source of protein, which helps build and repair body tissues. It also provides important micronutrients, but it\u2019s also higher in cholesterol (231 mg per 100 g) and saturated fat (0.9 g), plus it has some sodium (85 mg). Because of these, it\u2019s best to enjoy liver in small, planned portions\u2014especially if you\u2019re watching cholesterol or heart health. In a typical day (3 meals + 1\u20132 snacks), liver fits best as part of your main meal, not as a frequent \u201ceveryday\u201d choice.","healthier_tips":["Keep portions small: try about 1\/2 to 1 palm-sized serving per meal, then balance the plate with vegetables and fiber-rich carbs (e.g., brown rice, mixed grains, or kamote).","Cook with less added fat: use minimal oil and avoid heavy frying.","Go easy on salty sauces: if you\u2019re making adobo or ginisa, reduce soy sauce and use more aromatics (garlic, onions, pepper, vinegar).","Limit frequency: have pork liver once or twice a week, then rotate with other proteins (fish, chicken, eggs, tofu, beans).","Pair with vitamin- and fiber-rich sides (e.g., saut\u00e9ed kangkong, ampalaya, or ensaladang gulay) to support better overall balance."]},"data_quality":{"source":"DOST-FNRI Philippine Food Composition Tables","source_code":"ph_fct","daily_values_reference":"RENI 2002","notes":["Values are estimates per 100g edible portion.","Actual nutrients may vary by preparation and variety."]},"links":{"self":"https:\/\/api.juanutrisyon.info\/api\/foods\/pork-liver?agent=true"}}}