Tag: Cowhide

Despite common assumptions, boiled and properly prepared ponmo contains a very low amount of fat, with some analyses showing as little as 1.09g of fat per 100g serving. For years, there has been a debate regarding the nutritional value of this popular cowhide delicacy, particularly concerning its fat and protein content.

According to nutritional data, properly prepared ponmo contains very little fat, making its inherent contribution to cholesterol low. However, the real health dangers of this popular delicacy often stem not from its fat content, but from potential toxic chemicals and contamination introduced during unsafe processing.

In Nigeria, a recent study debunked the long-held belief that 'pomo' contains no nutrients, confirming it does, but with specific caveats. This traditional delicacy, also known as cow skin, has been at the center of a nutritional debate for years, with conflicting information causing confusion among consumers.

Over 400% of your daily Vitamin C can be found in a single pomelo fruit, but when people ask about the benefits of eating Pomo, the answer depends entirely on what they mean. The term can refer to the nutritious Asian citrus fruit or the controversial West African cowhide delicacy.

In Nigeria, a popular delicacy known as kpomo is actually processed cow skin or cowhide, not a traditional muscle meat. This chewy ingredient, a staple in many West African dishes, is prized more for its unique texture and ability to absorb flavors than for its nutritional content.

In Nigeria and Indonesia, dishes made from cow skin are beloved delicacies, yet in many Western countries, it is almost never consumed. The reasons for this global divide are not due to edibility, but a complex interplay of economic history, culinary traditions, and the physical properties of the hide itself.

While often mistakenly thought to have zero nutritional value, ponmo—the processed cowhide—actually contains significant amounts of collagen and other nutrients. The function of ponmo, a beloved ingredient in Nigerian cuisine, extends beyond basic sustenance to providing a unique texture and flavor-absorbing quality to a wide variety of dishes.