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Pork, flank, spiced, cooked

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total22.6 %
   Fat, total76.5 %
   Carbohydrate, total0.9 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1129kJ
Protein, total15.3g
   total-N2.4g
Fat, total23.2g
   saturated fatty acids8.2g
   monounsaturated fatty acids10.2g
   polyunsaturated fatty acids2.5g
Carbohydrate, total0.6g
   carbohydrate, available0.6g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.9g
Moisture56.9g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.555μg
   D3 cholecalciferol0μg
   25-hydroxycholecalciferol0.111μg
Vitamin E0.44aTE
   alpha-tocopherol0.44mg
Vitamin K0μg
Vitamin B1, thiamin0.48mg
Vitamin B2, riboflavin0.115mg
Niacin equivalents6.83NE
   niacin4mg
   tryptophan2.83mg
Vitamin B60.21mg
Pantothenic Acid0.41mg
Biotin5.3μg
Folates2.2μg
Vitamin B120.54μg
Vitamin C23mg
   L-Ascorbic Acid23mg

Minerals
Sodium, Na1350mg
Potassium, K206mg
Calcium, Ca7.04mg
Magnesium, Mg16.2mg
Phosphorus, P229mg
Iron, Fe0.88mg
Copper, Cu0.11mg
Zinc, Zn1.59mg
Iodine, I2μg
Manganese, Mn0.055mg
Chromium, Cr11μg
Selenium, Se8μg
Nickel, Ni6.9μg

Carbohydrates
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.29g
C 16:05.1g
C 17:00.058g
C 18:02.8g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.55g
C 18:1, n-99.5g
C 18:1, cis n-70g
C 20:1, n-110.193g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-62.11g
C 18:3, n-30.206g
C 18:4, n-30g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30.023g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated8.25g
Sum monounsaturated10.2g
Sum polyunsaturated2.48g
Sum n-3 fatty acids0.229g
Sum n-6 fatty acids2.11g
Trans fatty acids0g

Cholesterol
Cholesterol65mg

Amino acids
Isoleucin780mg
Leucine1200mg
Lysine1500mg
Methionine440mg
Cystine140mg
Phenylalanine640mg
Tyrosine590mg
Threonine760mg
Tryptophan170mg
Valine930mg
Arginine1000mg
Histidine470mg
Alanine960mg
Aspartic acid1500mg
Glutamic acid2400mg
Glycine810mg
Proline710mg
Serine710mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0295