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Pork, loin fillet, smoked

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total69.4 %
   Fat, total29.6 %
   Carbohydrate, total1.1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy472kJ
Protein, total19.4g
   total-N3.1g
Fat, total3.7g
   saturated fatty acids1.3g
   monounsaturated fatty acids1.6g
   polyunsaturated fatty acids0.3g
Carbohydrate, total0.3g
   carbohydrate, available0.3g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash5.4g
Moisture71.2g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.43μg
   D3 cholecalciferol0μg
   25-hydroxycholecalciferol0.086μg
Vitamin E0.33aTE
   alpha-tocopherol0.33mg
Vitamin K0μg
Vitamin B1, thiamin1.04mg
Vitamin B2, riboflavin0.105mg
Niacin equivalents11.2NE
   niacin7.7mg
   tryptophan3.5mg
Vitamin B60.3mg
Pantothenic Acid0.84mg
Biotin2.3μg
Folates0.66μg
Vitamin B120.4μg
Vitamin C27mg
   L-Ascorbic Acid27mg

Minerals
Sodium, Na1725mg
Potassium, K357mg
Calcium, Ca5.03mg
Magnesium, Mg23.5mg
Phosphorus, P326mg
Iron, Fe0.4mg
Copper, Cu0.04mg
Zinc, Zn1.28mg
Iodine, I0.7μg
Manganese, Mn0.01mg
Chromium, Cr40μg
Selenium, Se8.8μg
Nickel, Ni3μg

Carbohydrates
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.046g
C 15:00g
C 16:00.82g
C 17:00g
C 18:00.45g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.101g
C 18:1, n-91.5g
C 18:1, cis n-70g
C 20:1, n-110.025g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.24g
C 18:3, n-30g
C 18:4, n-30g
C 20:4, n-60.03g
C 20:5, n-30.004g
C 22:5, n-30.008g
C 22:6, n-30g
Other fatty acids0.041g

Sums lipids
Sum saturated1.32g
Sum monounsaturated1.63g
Sum polyunsaturated0.29g
Sum n-3 fatty acids0.012g
Sum n-6 fatty acids0.27g
Trans fatty acids0g

Cholesterol
Cholesterol47mg

Amino acids
Isoleucin960mg
Leucine1500mg
Lysine1700mg
Methionine530mg
Cystine140mg
Phenylalanine710mg
Tyrosine620mg
Threonine840mg
Tryptophan210mg
Valine1100mg
Arginine1100mg
Histidine710mg
Alanine1100mg
Aspartic acid1700mg
Glutamic acid2800mg
Glycine870mg
Proline840mg
Serine780mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0298