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Pork, shoulder steaks, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total43 %
   Fat, total57 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy775kJ
Protein, total19.9g
   total-N3.18g
Fat, total11.8g
   saturated fatty acids4.32g
   monounsaturated fatty acids5g
   polyunsaturated fatty acids1.32g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1g
Moisture67.6g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.61μg
   D3 cholecalciferol0.12μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.1μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.739mg
Vitamin B2, riboflavin0.149mg
Niacin equivalents9.87NE
   niacin6.2mg
   tryptophan3.67mg
Vitamin B60.301mg
Pantothenic Acid0.78mg
Biotin0.78μg
Folates2μg
Vitamin B120.7μg
Vitamin C0mg

Minerals
Sodium, Na76mg
Potassium, K325mg
Calcium, Ca7mg
Magnesium, Mg21mg
Phosphorus, P189mg
Iron, Fe0.83mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I1μg
Manganese, Mn0.014mg
Chromium, Cr5.3μg
Selenium, Se5.8μg
Nickel, Ni6μg

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

Lipids
C 10:00.011g
C 12:00.018g
C 14:00.18g
C 16:02.66g
C 18:01.42g
C 20:00.029g
C 16:10.29g
C 18:1, n-94.18g
C 18:1, cis n-70.44g
C 20:1, n-110.087g
C 18:2, n-61.21g
C 18:3, n-30.11g
Other fatty acids0.17g

Sums lipids
Sum saturated4.32g
Sum monounsaturated5g
Sum polyunsaturated1.32g
Sum n-3 fatty acids0.11g
Sum n-6 fatty acids1.21g
Trans fatty acids0.054g

Cholesterol
Cholesterol63mg

Amino acids
Isoleucin950mg
Leucine1430mg
Lysine1750mg
Methionine480mg
Cystine130mg
Phenylalanine730mg
Tyrosine670mg
Threonine830mg
Tryptophan220mg
Valine1050mg
Arginine1180mg
Histidine730mg
Alanine1180mg
Aspartic acid1750mg
Glutamic acid2580mg
Glycine1020mg
Proline800mg
Serine760mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5017