'; ?> Pork, meat, lean, approx. 3 % fat, raw - Home » Meat and meat products » Pork

Pork, meat, lean, approx. 3 % fat, raw

Sus scrofa
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total76.6 %
   Fat, total23.4 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy485kJ
Protein, total22g
   total-N3.5g
Fat, total3g
   saturated fatty acids1.2g
   monounsaturated fatty acids1.3g
   polyunsaturated fatty acids0.2g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.3g
Moisture73.9g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.496μg
   D3 cholecalciferol0.071μg
   25-hydroxycholecalciferol0.085μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin1.07mg
Vitamin B2, riboflavin0.31mg
Niacin equivalents8.2NE
   niacin4.2mg
   tryptophan4mg
Vitamin B60.4mg
Pantothenic Acid0.79mg
Biotin2.6μg
Folates2.1μg
Vitamin B120.65μg
Vitamin C0mg

Minerals
Sodium, Na100mg
Potassium, K480mg
Calcium, Ca9mg
Magnesium, Mg33mg
Phosphorus, P276mg
Iron, Fe1.07mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I1μg
Manganese, Mn0.014mg
Chromium, Cr5.3μg
Selenium, Se5.8μg
Nickel, Ni2.5μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 14:00.045g
C 15:00g
C 16:00.761g
C 17:00g
C 18:00.388g
C 16:10.096g
C 18:1, n-91.23g
C 20:1, n-110.019g
C 18:2, n-60.204g
C 18:3, n-30.017g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g

Sums lipids
Sum saturated1.19g
Sum monounsaturated1.35g
Sum polyunsaturated0.221g
Sum n-3 fatty acids0.017g
Sum n-6 fatty acids0.204g
Trans fatty acids0.006g

Cholesterol
Cholesterol61mg

Amino acids
Isoleucin1100mg
Leucine1700mg
Lysine2000mg
Methionine560mg
Cystine150mg
Phenylalanine810mg
Tyrosine740mg
Threonine950mg
Tryptophan240mg
Valine1200mg
Arginine1300mg
Histidine850mg
Alanine1300mg
Aspartic acid2000mg
Glutamic acid2900mg
Glycine1000mg
Proline810mg
Serine880mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0286