Pig lung can be eaten in daily life, but whether eating pig lung is harmful to the human body needs to be analyzed on a case-by-case basis, such as the amount of consumption, quality of ingredients, etc., and cannot be generalized. In general, eating pig lung has certain benefits, but it should be noted that pig lung is not suitable for all people to eat, if not eaten properly, it may cause the opposite effect. Pork lung contains more nutrients needed by the human body, such as protein, fat, cholesterol, calcium, iron, phosphorus niacin, and vitamin B1 and vitamin B2, etc. It is good for human health when eaten in moderation, and is easy to prepare in daily life, improving appetite and relieving weakness of the spleen and stomach. In traditional Chinese medicine, pig lung is considered sweet in taste and flat in nature, and has the effect of tonic lung deficiency and relieving cough. Therefore, eating good quality pig lung in moderation can also help to improve lung deficiency and cough, lung deficiency and shortness of breath, etc. It can also be used for people with weakness and deficiency of qi and blood, and generally does not cause significant harm to the human body. However, it should be noted that because pig lung is an offal food, its purine content is high, and a large amount of consumption can easily lead to the accumulation of purine in the body, causing gout. If you eat unhealthy, poorly cleaned pork lung, it may be harmful to human health due to the bacteria, viruses and heavy metals contained in it. Moreover, pig lung contains more vitamin A. Too much of it at once may trigger vitamin A poisoning and affect the absorption of calcium, thus affecting health. Therefore, pig lung should be consumed in moderation, and fresh pig lung should be selected, i.e., elastic to the touch, pink, without edema on pressure, cleaned and removed from blood when handling ingredients, and cooked completely during the cooking process to avoid bacterial growth and infection due to improper handling. In addition, patients with hypertension, hyperlipidemia, hyperuricemia, gout, coronary heart disease and other patients should be cautious to eat, so as not to aggravate the development of the disease.