Dinuguan
Dinuguan is a savory Filipino stew made from pork offal—typically intestines, ears, and snout—simmered in a rich, thick gravy of pig's blood, vinegar, and chili peppers. It is a beloved comfort food often served with steamed rice or as a filling for the sweet rice cake known as puto.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It is a good source of iron and B vitamins, particularly B12, from the blood and organ meats, and a typical serving can range from 300 to 450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 28 g |
| Carbs | 4 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 8.2 mcg |
| Zinc | 3.8 mg |
| Selenium | 22 mcg |
| Phosphorus | 280 mg |
| Niacin (B3) | 7.5 mg |
| Riboflavin (B2) | 0.4 mg |
| Copper | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Dinuguan is a prime example of nose-to-tail eating, a sustainable practice that uses every part of the animal. Its dark, almost black appearance contrasts with its complex, savory-sour flavor profile, making it a uniquely polarizing yet cherished dish in Filipino cuisine.
AI estimate may be inaccurate · Terms