hog maw
Also known as: pigs stomach, paunch
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Also known as: pigs stomach, paunch
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, hog maw is a nutrient-dense food. It's an excellent source of complete protein, Vitamin B12, and essential minerals like iron, zinc, and selenium. It also provides collagen, which can support joint and skin health.
Per 100g, hog maw contains approximately 97 calories, 15.6g of protein, 3.5g of fat, and 0g of carbohydrates. This makes it a high-protein, low-carb, and relatively low-calorie meat option.
Given its high protein content and relatively low calories and zero carbs, hog maw can be a good addition to a weight-loss diet. Protein helps with satiety and muscle maintenance, which are beneficial for weight management.
Yes, hog maw itself is naturally gluten-free, as it is simply a cut of meat. However, always check ingredients if consuming processed hog maw products or dishes, as cross-contamination or added ingredients could contain gluten.
Yes, hog maw is very keto-friendly. It contains 0g of carbohydrates and is a good source of protein and moderate fat, fitting well into a ketogenic diet's macronutrient requirements.
No, hog maw is derived from a pig, which is considered non-halal in Islam and non-kosher in Judaism. Therefore, it is not suitable for individuals following these dietary laws.
Hog maw requires thorough cleaning, often involving scrubbing with salt and vinegar, and blanching to remove impurities and strong odors. It's typically slow-cooked, stewed, or braised for several hours until tender, as it's a tough cut of meat.
hog maw is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 15.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Hog maw has a mild, somewhat earthy, and slightly chewy texture when cooked properly. It readily absorbs flavors from seasonings and broths. It's famously used in Southern American cuisine for dishes like 'hog maw and chitterlings' and in various Asian cuisines for soups and stews.
Fresh hog maw should be stored in the coldest part of the refrigerator and used within 1-2 days, or frozen for up to 3-6 months. Cooked hog maw can be refrigerated in an airtight container for 3-4 days or frozen for longer storage.
Fresh hog maw should have a light pinkish-gray color and a mild, slightly meaty smell. Signs of spoilage include a slimy texture, a strong sour or putrid odor, or any discoloration like green or dark spots.
