Tongue, pig, cured - Nutrition data & facts, nutritional informationHome » Meat and meat products » Offal

Tongue, pig, cured

Sus scrofa

	Energy Distribution % of total food energy
	Protein, total	42.7 %
	Fat, total	56.1 %
	Carbohydrate, total	1.3 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	668	kJ
Protein, total	17	g
total-N	2.7	g
Fat, total	10	g
saturated fatty acids	4	g
monounsaturated fatty acids	4.5	g
polyunsaturated fatty acids	0.7	g
Carbohydrate, total	0.5	g
carbohydrate, available	0.5	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1	g
Moisture	71.5	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	1.15	μg
D3 cholecalciferol	0.7	μg
25-hydroxycholecalciferol	0.09	μg
Vitamin E	0.1	aTE
alpha-tocopherol	0.1	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.33	mg
Vitamin B2, riboflavin	0.42	mg
Niacin equivalents	8.63	NE
niacin	5.3	mg
tryptophan	3.33	mg
Vitamin B6	0.35	mg
Pantothenic Acid	2	mg
Biotin	2	μg
Folates	8	μg
Vitamin B12	3.7	μg
Vitamin C	2.7	mg

Minerals
Sodium, Na	1690	mg
Potassium, K	180	mg
Calcium, Ca	8.54	mg
Magnesium, Mg	16.4	mg
Phosphorus, P	285	mg
Iron, Fe	2.15	mg
Copper, Cu	0.23	mg
Zinc, Zn	2.6	mg
Iodine, I	1.4	μg
Manganese, Mn	0.034	mg
Chromium, Cr	4	μg
Selenium, Se	12	μg
Nickel, Ni	1	μg

Carbohydrates
C 14:0	0.15	g
C 15:0	0	g
C 16:0	2.54	g
C 17:0	0	g
C 18:0	1.29	g
C 16:1	0.318	g
C 18:1, n-9	4.1	g
C 20:1, n-11	0.065	g
C 18:2, n-6	0.682	g
C 18:3, n-3	0.056	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	3.98	g
Sum monounsaturated	4.48	g
Sum polyunsaturated	0.737	g
Sum n-3 fatty acids	0.056	g
Sum n-6 fatty acids	0.682	g

Cholesterol
Cholesterol	65	mg

Amino acids
Isoleucin	900	mg
Leucine	1600	mg
Lysine	1800	mg
Methionine	490	mg
Cystine	630	mg
Phenylalanine	870	mg
Tyrosine	630	mg
Threonine	870	mg
Tryptophan	200	mg
Valine	1100	mg
Arginine	1500	mg
Histidine	520	mg
Alanine	1400	mg
Aspartic acid	1900	mg
Glutamic acid	2900	mg
Glycine	1600	mg
Proline	1200	mg
Serine	950	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0937