'; ?> Pork, thick belly, defatted, approx. 2 mm rind, raw - Home » Meat and meat products » Pork

Pork, thick belly, defatted, approx. 2 mm rind, raw

Sus scrofa
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total20.9 %
   Fat, total79.1 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1260kJ
Protein, total15.8g
   total-N2.5g
Fat, total26.8g
   saturated fatty acids10.7g
   monounsaturated fatty acids12g
   polyunsaturated fatty acids2g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.7g
Moisture57g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.784μg
   D3 cholecalciferol0.204μg
   25-hydroxycholecalciferol0.116μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.48mg
Vitamin B2, riboflavin0.16mg
Niacin equivalents5.23NE
   niacin2.4mg
   tryptophan2.83mg
Vitamin B60.2mg
Pantothenic Acid0.6mg
Biotin2.6μg
Folates1.5μg
Vitamin B120.65μg
Vitamin C0mg

Minerals
Sodium, Na57mg
Potassium, K190mg
Calcium, Ca5mg
Magnesium, Mg13mg
Phosphorus, P90mg
Iron, Fe0.51mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I0.8μg
Manganese, Mn0.012mg
Chromium, Cr5.3μg
Selenium, Se6.9μg
Nickel, Ni2.5μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 14:00.401g
C 15:00g
C 16:06.8g
C 17:00g
C 18:03.46g
C 16:10.853g
C 18:1, n-911g
C 20:1, n-110.176g
C 18:2, n-61.83g
C 18:3, n-30.151g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g

Sums lipids
Sum saturated10.7g
Sum monounsaturated12g
Sum polyunsaturated1.98g
Sum n-3 fatty acids0.151g
Sum n-6 fatty acids1.83g
Trans fatty acids0.049g

Cholesterol
Cholesterol69mg

Amino acids
Isoleucin760mg
Leucine1100mg
Lysine1400mg
Methionine380mg
Cystine100mg
Phenylalanine580mg
Tyrosine530mg
Threonine660mg
Tryptophan170mg
Valine830mg
Arginine940mg
Histidine580mg
Alanine940mg
Aspartic acid1400mg
Glutamic acid2000mg
Glycine810mg
Proline630mg
Serine610mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0929