'; ?> Pork, slice of neck, raw - Home » Meat and meat products » Pork

Pork, slice of neck, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total44.2 %
   Fat, total55.8 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy758kJ
Protein, total20g
   total-N3.2g
Fat, total11.3g
   saturated fatty acids4.14g
   monounsaturated fatty acids4.78g
   polyunsaturated fatty acids1.26g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1g
Moisture68g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.61μg
   D3 cholecalciferol0.11μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.1μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.743mg
Vitamin B2, riboflavin0.149mg
Niacin equivalents9.87NE
   niacin6.2mg
   tryptophan3.67mg
Vitamin B60.304mg
Pantothenic Acid0.78mg
Biotin0.78μg
Folates4μg
Vitamin B120.8μg
Vitamin C0mg

Minerals
Sodium, Na82mg
Potassium, K328mg
Calcium, Ca7mg
Magnesium, Mg21mg
Phosphorus, P190mg
Iron, Fe1mg
Copper, Cu0.1mg
Zinc, Zn2.7mg
Iodine, I1μg
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 10:00.01g
C 12:00.017g
C 14:00.17g
C 16:02.55g
C 18:01.36g
C 20:00.028g
C 16:10.27g
C 18:1, n-94.01g
C 18:1, cis n-70.42g
C 20:1, n-110.083g
C 24:1, n-90g
C 18:2, n-61.16g
C 18:3, n-30.1g
Other fatty acids0.16g

Sums lipids
Sum saturated4.14g
Sum monounsaturated4.78g
Sum polyunsaturated1.26g
Sum n-3 fatty acids0.1g
Sum n-6 fatty acids1.16g
Trans fatty acids0.051g

Cholesterol
Cholesterol63mg

Amino acids
Isoleucin960mg
Leucine1440mg
Lysine1760mg
Methionine480mg
Cystine130mg
Phenylalanine740mg
Tyrosine670mg
Threonine830mg
Tryptophan220mg
Valine1060mg
Arginine1180mg
Histidine740mg
Alanine1180mg
Aspartic acid1760mg
Glutamic acid2590mg
Glycine1020mg
Proline800mg
Serine770mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5014