Pork, cheek, cut, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Pork

Pork, cheek, cut, raw

Sus scrofa

	Energy Distribution % of total food energy
	Protein, total	8.8 %
	Fat, total	91.2 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	2074	kJ
Protein, total	11	g
total-N	1.8	g
Fat, total	51	g
saturated fatty acids	20.3	g
monounsaturated fatty acids	22.9	g
polyunsaturated fatty acids	3.8	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.5	g
Moisture	36.3	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	1.08	μg
D3 cholecalciferol	0.34	μg
25-hydroxycholecalciferol	0.148	μg
Vitamin E	0.1	aTE
alpha-tocopherol	0.1	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.23	mg
Vitamin B2, riboflavin	0.15	mg
Niacin equivalents	3.8	NE
niacin	1.8	mg
tryptophan	2	mg
Vitamin B6	0.175	mg
Pantothenic Acid	0.6	mg
Biotin	2.6	μg
Folates	1.5	μg
Vitamin B12	0.65	μg
Vitamin C	0	mg

Minerals
Sodium, Na	56	mg
Potassium, K	180	mg
Calcium, Ca	4	mg
Magnesium, Mg	12	mg
Phosphorus, P	100	mg
Iron, Fe	0.48	mg
Copper, Cu	0.1	mg
Zinc, Zn	3.6	mg
Iodine, I	0.7	μg
Manganese, Mn	0.014	mg
Chromium, Cr	5.3	μg
Selenium, Se	6.9	μg
Nickel, Ni	2.5	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.764	g
C 15:0	0	g
C 16:0	12.9	g
C 17:0	0	g
C 18:0	6.59	g
C 16:1	1.62	g
C 18:1, n-9	20.9	g
C 20:1, n-11	0.334	g
C 18:2, n-6	3.48	g
C 18:3, n-3	0.287	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	20.3	g
Sum monounsaturated	22.9	g
Sum polyunsaturated	3.76	g
Sum n-3 fatty acids	0.287	g
Sum n-6 fatty acids	3.48	g
Trans fatty acids	0.094	g

Cholesterol
Cholesterol	80	mg

Amino acids
Isoleucin	550	mg
Leucine	900	mg
Lysine	970	mg
Methionine	330	mg
Cystine	72	mg
Phenylalanine	410	mg
Tyrosine	370	mg
Threonine	490	mg
Tryptophan	120	mg
Valine	550	mg
Arginine	690	mg
Histidine	350	mg
Alanine	690	mg
Aspartic acid	950	mg
Glutamic acid	1600	mg
Glycine	530	mg
Proline	410	mg
Serine	390	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0371