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Pork, loin with rind, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total32.1 %
   Fat, total67.9 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 20%

Content per 100 grams
Energy1005kJ
Protein, total19.3g
   total-N3.09g
Fat, total18.3g
   saturated fatty acids6.71g
   monounsaturated fatty acids7.74g
   polyunsaturated fatty acids2.05g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.8g
Moisture62.6g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.7μg
   D3 cholecalciferol0.16μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.11μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.65mg
Vitamin B2, riboflavin0.16mg
Niacin equivalents6.4NE
   niacin2.9mg
   tryptophan3.5mg
Vitamin B60.27mg
Pantothenic Acid0.6mg
Biotin2.6μg
Folates2μg
Vitamin B120.7μg
Vitamin C0mg

Minerals
Sodium, Na61mg
Potassium, K220mg
Calcium, Ca6mg
Magnesium, Mg16mg
Phosphorus, P145mg
Iron, Fe0.55mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I0.9μg
Manganese, Mn0.013mg
Chromium, Cr5.3μg
Selenium, Se6.9μg
Nickel, Ni6μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 10:00.017g
C 12:00.028g
C 14:00.28g
C 16:04.13g
C 18:02.21g
C 20:00.045g
C 16:10.44g
C 18:1, n-96.49g
C 18:1, cis n-70.68g
C 20:1, n-110.13g
C 18:2, n-61.88g
C 18:3, n-30.17g
Other fatty acids0.27g

Sums lipids
Sum saturated6.71g
Sum monounsaturated7.74g
Sum polyunsaturated2.05g
Sum n-3 fatty acids0.17g
Sum n-6 fatty acids1.88g
Trans fatty acids0.083g

Cholesterol
Cholesterol65mg

Amino acids
Isoleucin930mg
Leucine1390mg
Lysine1700mg
Methionine460mg
Cystine130mg
Phenylalanine710mg
Tyrosine650mg
Threonine800mg
Tryptophan210mg
Valine1020mg
Arginine1140mg
Histidine710mg
Alanine1140mg
Aspartic acid1700mg
Glutamic acid2500mg
Glycine990mg
Proline770mg
Serine740mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5021