Spleen and Onion Sauté
Spleen and Onion Sauté is a traditional offal dish, often found in Chinese home cooking and regional cuisines like Cantonese or Sichuan. It features thinly sliced beef or pork spleen quickly stir-fried with onions, garlic, and savory seasonings like soy sauce and Shaoxing wine. The dish is prized for its tender texture and rich, iron-forward flavor.
🍽️ Nutrition at a glance
This dish is high in protein and iron, with moderate fat from the cooking oil and natural animal fats. A typical serving provides a significant boost of B vitamins (especially B12) and minerals, and generally ranges from 250-350 calories per serving depending on portion size and oil used.
Nutrition breakdown
| Calories | 185 kcal |
| Protein | 18.5 g |
| Carbs | 8 g |
| Fat | 9 g |
| Fiber | 1.5 g |
| Sugar | 3.5 g |
| Sodium | 420 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 12.0 mcg |
| Vitamin C | 12 mg |
| Potassium | 380 mg |
| Phosphorus | 290 mg |
| Zinc | 3.0 mg |
| Copper | 0.9 mg |
| Selenium | 40 mcg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, eating organ meats like spleen reflects a 'nose-to-tail' philosophy common in many cuisines, maximizing resource use. Nutritionally, spleen is one of the most iron-dense foods available, making this dish a traditional remedy for fatigue or anemia in some folk practices.
