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Pork, spare rib roast of thin belly with rind, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total24.8 %
   Fat, total75.2 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 5%

Content per 100 grams
Energy1129kJ
Protein, total16.8g
   total-N2.69g
Fat, total22.8g
   saturated fatty acids8.36g
   monounsaturated fatty acids9.65g
   polyunsaturated fatty acids2.55g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.9g
Moisture59.9g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.76μg
   D3 cholecalciferol0.18μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.12μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.637mg
Vitamin B2, riboflavin0.141mg
Niacin equivalents7.9NE
   niacin4.9mg
   tryptophan3mg
Vitamin B60.244mg
Pantothenic Acid0.66mg
Biotin0.66μg
Folates2μg
Vitamin B120.7μg
Vitamin C0mg

Minerals
Sodium, Na60mg
Potassium, K276mg
Calcium, Ca6mg
Magnesium, Mg17mg
Phosphorus, P160mg
Iron, Fe0.6mg
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
Dietary fibre, total (AOAC)0g

Lipids
C 10:00.021g
C 12:00.034g
C 14:00.35g
C 16:05.15g
C 18:02.75g
C 20:00.056g
C 16:10.55g
C 18:1, n-98.08g
C 18:1, cis n-70.85g
C 20:1, n-110.17g
C 18:2, n-62.34g
C 18:3, n-30.21g
Other fatty acids0.33g

Sums lipids
Sum saturated8.36g
Sum monounsaturated9.65g
Sum polyunsaturated2.55g
Sum n-3 fatty acids0.21g
Sum n-6 fatty acids2.34g
Trans fatty acids0.1g

Cholesterol
Cholesterol67mg

Amino acids
Isoleucin810mg
Leucine1210mg
Lysine1480mg
Methionine400mg
Cystine110mg
Phenylalanine620mg
Tyrosine560mg
Threonine700mg
Tryptophan180mg
Valine890mg
Arginine1000mg
Histidine620mg
Alanine1000mg
Aspartic acid1480mg
Glutamic acid2180mg
Glycine860mg
Proline670mg
Serine650mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5022