Category: Soul food

In 1967, Aretha Franklin revealed to *Ebony* magazine that her absolute favorite food was chitterlings, a classic soul food dish. Known as the 'Queen of Soul,' Franklin's powerful voice was matched by her deep appreciation for rich, traditional cooking, particularly the dishes she grew up with and prepared herself.

Historically, the liquid leftover after boiling greens was not wasted but highly prized for its flavor and nutritional value. Known by a variety of names, the rich, flavorful broth that remains after cooking collard greens has a deep cultural significance, particularly in Southern cuisine.

A single one-cup serving of cooked chitterlings contains 325-344mg of cholesterol, which is over 100% of the recommended daily value for most people. This fact alone suggests that chitterlings, like other organ meats, are indeed very high in cholesterol and should be consumed with caution, especially by those with heart health concerns.

West African diets for thousands of years were centered around staples like rice and yams. This rich history definitively proves that rice is considered soul food, serving as a foundational ingredient in African American cuisine and a vital link to ancestral heritage.

According to several food and nutrition databases, smoked pork neck bones can contain between 50mg and 95mg of cholesterol per serving, and are often high in saturated fat. Understanding these nutritional facts is key to incorporating them into a heart-healthy diet.

Historically valued as a resourceful cut of meat, pork neck bones are perfectly safe and delicious for humans to eat when prepared correctly. These inexpensive bones and the surrounding meat are a secret weapon for creating deeply flavorful broths, stews, and sauces, particularly in soul food and international cuisines.