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Pork, tenderloin, trimmed, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total87.7 %
   Fat, total12.3 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy431kJ
Protein, total22.3g
   total-N3.56g
Fat, total1.4g
   saturated fatty acids0.52g
   monounsaturated fatty acids0.6g
   polyunsaturated fatty acids0.15g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.1g
Moisture75.4g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.47μg
   D3 cholecalciferol0.06μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.08μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.834mg
Vitamin B2, riboflavin0.156mg
Niacin equivalents11.4NE
   niacin7.4mg
   tryptophan4mg
Vitamin B60.355mg
Pantothenic Acid0.88mg
Biotin0.88μg
Folates3μg
Vitamin B120.6μg
Vitamin C0mg

Minerals
Sodium, Na100mg
Potassium, K372mg
Calcium, Ca8mg
Magnesium, Mg24mg
Phosphorus, P217mg
Iron, Fe1mg
Copper, Cu0.1mg
Zinc, Zn1.8mg
Iodine, I1.1μg
Manganese, Mn0.014mg
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 14:00.021g
C 16:00.32g
C 18:00.17g
C 20:00.003g
C 16:10.034g
C 18:1, n-90.5g
C 18:1, cis n-70.052g
C 20:1, n-110.01g
C 24:1, n-90g
C 18:2, n-60.14g
C 18:3, n-30.013g
Other fatty acids0.02g

Sums lipids
Sum saturated0.52g
Sum monounsaturated0.6g
Sum polyunsaturated0.15g
Sum n-3 fatty acids0.013g
Sum n-6 fatty acids0.14g
Trans fatty acids0.006g

Cholesterol
Cholesterol60mg

Amino acids
Isoleucin1070mg
Leucine1600mg
Lysine1960mg
Methionine530mg
Cystine150mg
Phenylalanine820mg
Tyrosine750mg
Threonine930mg
Tryptophan240mg
Valine1170mg
Arginine1320mg
Histidine820mg
Alanine1320mg
Aspartic acid1960mg
Glutamic acid2880mg
Glycine1140mg
Proline890mg
Serine850mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5004