'; ?> Pork, ham, silverside (M. Semitendinosus), lean, raw - Home » Meat and meat products » Pork

Pork, ham, silverside (M. Semitendinosus), lean, raw

Sus scrofa
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total67.9 %
   Fat, total32.1 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy494kJ
Protein, total19.9g
   total-N3.2g
Fat, total4.2g
   saturated fatty acids1.7g
   monounsaturated fatty acids1.9g
   polyunsaturated fatty acids0.3g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.9g
Moisture75.3g

Vitamins
Vitamin A0RE
   retinol0μg
Vitamin D0.513μg
   D3 cholecalciferol0.078μg
   25-hydroxycholecalciferol0.087μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.81mg
Vitamin B2, riboflavin0.21mg
Niacin equivalents6.97NE
   niacin3.3mg
   tryptophan3.67mg
Vitamin B60.31mg
Pantothenic Acid0.6mg
Biotin2.6μg
Folates1.5μg
Vitamin B120.65μg
Vitamin C0mg

Minerals
Sodium, Na66mg
Potassium, K280mg
Calcium, Ca6mg
Magnesium, Mg18mg
Phosphorus, P175mg
Iron, Fe0.66mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I1μg
Manganese, Mn0.014mg
Chromium, Cr5.3μg
Selenium, Se6.9μg
Nickel, Ni2.5μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 14:00.063g
C 15:00g
C 16:01.07g
C 17:00g
C 18:00.543g
C 16:10.133g
C 18:1, n-91.72g
C 20:1, n-110.027g
C 18:2, n-60.286g
C 18:3, n-30.023g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g

Sums lipids
Sum saturated1.67g
Sum monounsaturated1.88g
Sum polyunsaturated0.309g
Sum n-3 fatty acids0.023g
Sum n-6 fatty acids0.286g
Trans fatty acids0.008g

Cholesterol
Cholesterol57mg

Amino acids
Isoleucin990mg
Leucine1500mg
Lysine1800mg
Methionine510mg
Cystine130mg
Phenylalanine730mg
Tyrosine670mg
Threonine860mg
Tryptophan220mg
Valine1100mg
Arginine1200mg
Histidine760mg
Alanine1100mg
Aspartic acid1800mg
Glutamic acid2600mg
Glycine920mg
Proline730mg
Serine800mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0921