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Pork, saddle, smoked, boiled

Sus scrofa
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total61 %
   Fat, total36.3 %
   Carbohydrate, total2.7 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy508kJ
Protein, total18.4g
   total-N2.9g
Fat, total4.9g
   saturated fatty acids1.8g
   monounsaturated fatty acids2g
   polyunsaturated fatty acids0.5g
Carbohydrate, total0.8g
   carbohydrate, available0.8g
   added sugar1.1g
   dietary fibre0g
Alcohol0g
Ash4.4g
Moisture71.5g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.44μg
   D3 cholecalciferol0μg
   25-hydroxycholecalciferol0.088μg
Vitamin E0.14aTE
   alpha-tocopherol0.14mg
Vitamin B1, thiamin0.87mg
Vitamin B2, riboflavin0.109mg
Niacin equivalents8.93NE
   niacin5.6mg
   tryptophan3.33mg
Vitamin B60.33mg
Pantothenic Acid0.6mg
Biotin2.5μg
Folates1.5μg
Vitamin B120.43μg
Vitamin C40mg
   L-Ascorbic Acid40mg

Minerals
Sodium, Na1540mg
Potassium, K317mg
Calcium, Ca5.13mg
Magnesium, Mg21.5mg
Phosphorus, P301mg
Iron, Fe0.52mg
Copper, Cu0.05mg
Zinc, Zn1.39mg
Iodine, I1.4μg
Manganese, Mn0.011mg
Chromium, Cr30μg
Selenium, Se10.4μg
Nickel, Ni1.3μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total1.1g
Starch0g

Lipids
C 10:00g
C 12:00g
C 14:00.064g
C 15:00g
C 16:01.1g
C 17:00g
C 18:00.64g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.112g
C 18:1, n-91.9g
C 20:1, n-110.037g
C 18:2, n-60.46g
C 18:3, n-30.04g
C 20:4, n-60.033g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated1.8g
Sum monounsaturated2.05g
Sum polyunsaturated0.533g
Sum n-3 fatty acids0.04g
Sum n-6 fatty acids0.493g
Trans fatty acids0g

Cholesterol
Cholesterol47mg

Amino acids
Isoleucin880mg
Leucine1400mg
Lysine1600mg
Methionine470mg
Cystine120mg
Phenylalanine680mg
Tyrosine620mg
Threonine770mg
Tryptophan200mg
Valine970mg
Arginine1100mg
Histidine680mg
Alanine1100mg
Aspartic acid1600mg
Glutamic acid2500mg
Glycine910mg
Proline710mg
Serine740mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0548