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Pork, loin (sauté slices), lean, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total90.9 %
   Fat, total9.1 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy418kJ
Protein, total22.4g
   total-N3.58g
Fat, total1g
   saturated fatty acids0.37g
   monounsaturated fatty acids0.42g
   polyunsaturated fatty acids0.11g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.1g
Moisture75.7g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.47μg
   D3 cholecalciferol0.05μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.08μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.838mg
Vitamin B2, riboflavin0.156mg
Niacin equivalents11.4NE
   niacin7.4mg
   tryptophan4mg
Vitamin B60.357mg
Pantothenic Acid0.89mg
Biotin0.89μg
Folates2μg
Vitamin B120.7μg
Vitamin C0mg

Minerals
Sodium, Na83mg
Potassium, K374mg
Calcium, Ca7mg
Magnesium, Mg24mg
Phosphorus, P218mg
Iron, Fe0.71mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I1.1μg
Manganese, Mn0.013mg
Chromium, Cr5.3μg
Selenium, Se6.9μg
Nickel, Ni6μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g
Dietary fibre, total (AOAC)0g

Lipids
C 10:00.001g
C 12:00.002g
C 14:00.015g
C 16:00.23g
C 18:00.12g
C 20:00.002g
C 16:10.024g
C 18:1, n-90.35g
C 18:1, cis n-70.037g
C 20:1, n-110.007g
C 18:2, n-60.1g
C 18:3, n-30.009g
Other fatty acids0.015g

Sums lipids
Sum saturated0.37g
Sum monounsaturated0.42g
Sum polyunsaturated0.11g
Sum n-3 fatty acids0.009g
Sum n-6 fatty acids0.1g
Trans fatty acids0.005g

Cholesterol
Cholesterol60mg

Amino acids
Isoleucin1070mg
Leucine1610mg
Lysine1970mg
Methionine540mg
Cystine150mg
Phenylalanine820mg
Tyrosine750mg
Threonine930mg
Tryptophan240mg
Valine1180mg
Arginine1320mg
Histidine820mg
Alanine1320mg
Aspartic acid1970mg
Glutamic acid2900mg
Glycine1150mg
Proline900mg
Serine860mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5003