URMC / Encyclopedia / Content Search Encyclopedia Nutrition Facts Pork, fresh, variety meats and by-products, lungs, cooked, braised, 1 unit, cooked (yield from 1 lb raw meat) Protein (g) 49.8 Total lipid (fat) (g) 9.3 Carbohydrate, by difference (g) 0 Energy (kcal) 297 Fiber, total dietary (g) 0 Calcium, Ca (mg) 24 Iron, Fe (mg) 49.23 Magnesium, Mg (mg) 36 Phosphorus, P (mg) 558 Potassium, K (mg) 453 Sodium, Na (mg) 243 Zinc, Zn (mg) 7.35 Copper, Cu (mg) 0.24 Manganese, Mn (mg) 0.04 Selenium, Se (mcg) 70.2 Vitamin A, IU (IU) 0 Retinol (mcg) 0 Vitamin C, total ascorbic acid (mg) 23.7 Thiamin (mg) 0.24 Riboflavin (mg) 0.97 Niacin (mg) 4.09 Pantothenic acid (mg) 1.99 Vitamin B-6 (mg) 0.24 Folate, total (mcg) 6 Vitamin B-12 (mcg) 6.09 Folic acid (mcg) 0 Folate, DFE (mcg_DFE) 6 Cholesterol (mg) 1161 Fatty acids, total saturated (g) 3.27 Fatty acids, total monounsaturated (g) 2.1 Fatty acids, total polyunsaturated (g) 1.14