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Pork, belly, whole cut, cured, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total16.1 %
   Fat, total83.9 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1550kJ
Protein, total15g
   total-N2.4g
Fat, total35g
   saturated fatty acids12.7g
   monounsaturated fatty acids14.7g
   polyunsaturated fatty acids3.87g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4.4g
Moisture44.5g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.93μg
   D3 cholecalciferol0.26μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.13μg
Vitamin E0.3aTE
   alpha-tocopherol0.3mg
Vitamin K0μg
Vitamin B1, thiamin0.48mg
Vitamin B2, riboflavin0.18mg
Niacin equivalents5.72NE
   niacin3mg
   tryptophan2.72mg
Vitamin B60.15mg
Pantothenic Acid0.4mg
Biotin1μg
Folates2μg
Vitamin B120.7μg
Vitamin C0.8mg

Minerals
Sodium, Na1140mg
Potassium, K185mg
Calcium, Ca5mg
Magnesium, Mg15mg
Phosphorus, P202mg
Iron, Fe0.4mg
Copper, Cu0.06mg
Zinc, Zn1.98mg
Iodine, I0.8μg
Manganese, Mn0.012mg
Chromium, Cr2μg
Selenium, Se8μg
Nickel, Ni16μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 10:00.032g
C 12:00.052g
C 14:00.52g
C 16:07.82g
C 18:04.17g
C 20:00.084g
C 16:10.84g
C 18:1, n-912.3g
C 18:1, cis n-71.29g
C 20:1, n-110.25g
C 18:2, n-63.55g
C 18:3, n-30.32g
Other fatty acids0.5g

Sums lipids
Sum saturated12.7g
Sum monounsaturated14.7g
Sum polyunsaturated3.87g
Sum n-3 fatty acids0.32g
Sum n-6 fatty acids3.55g
Trans fatty acids0.16g

Cholesterol
Cholesterol71mg

Amino acids
Isoleucin720mg
Leucine1080mg
Lysine1320mg
Methionine360mg
Cystine98mg
Phenylalanine552mg
Tyrosine504mg
Threonine624mg
Tryptophan163mg
Valine792mg
Arginine888mg
Histidine552mg
Alanine888mg
Aspartic acid1320mg
Glutamic acid1944mg
Glycine768mg
Proline600mg
Serine576mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0012