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Pork, ham, wok strips from topside, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total83.9 %
   Fat, total16.1 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy448kJ
Protein, total22.2g
   total-N3.55g
Fat, total1.9g
   saturated fatty acids0.7g
   monounsaturated fatty acids0.8g
   polyunsaturated fatty acids0.21g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.1g
Moisture75g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.48μg
   D3 cholecalciferol0.06μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.08μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.83mg
Vitamin B2, riboflavin0.156mg
Niacin equivalents11.3NE
   niacin7.3mg
   tryptophan4mg
Vitamin B60.353mg
Pantothenic Acid0.88mg
Biotin0.88μg
Folates2μg
Vitamin B120.7μg
Vitamin C0mg

Minerals
Sodium, Na66mg
Potassium, K370mg
Calcium, Ca6mg
Magnesium, Mg23mg
Phosphorus, P215mg
Iron, Fe0.66mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I1μg
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 10:00.002g
C 12:00.003g
C 14:00.029g
C 16:00.43g
C 18:00.23g
C 20:00.005g
C 16:10.046g
C 18:1, n-90.67g
C 18:1, cis n-70.071g
C 20:1, n-110.014g
C 18:2, n-60.19g
C 18:3, n-30.018g
Other fatty acids0.028g

Sums lipids
Sum saturated0.7g
Sum monounsaturated0.8g
Sum polyunsaturated0.21g
Sum n-3 fatty acids0.018g
Sum n-6 fatty acids0.19g
Trans fatty acids0.009g

Cholesterol
Cholesterol60mg

Amino acids
Isoleucin1060mg
Leucine1600mg
Lysine1950mg
Methionine530mg
Cystine150mg
Phenylalanine820mg
Tyrosine750mg
Threonine920mg
Tryptophan240mg
Valine1170mg
Arginine1310mg
Histidine820mg
Alanine1310mg
Aspartic acid1950mg
Glutamic acid2880mg
Glycine1140mg
Proline890mg
Serine850mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5006