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Pork, spare ribs, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total24.6 %
   Fat, total75.4 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1166kJ
Protein, total17.2g
   total-N2.75g
Fat, total23.6g
   saturated fatty acids8.65g
   monounsaturated fatty acids9.99g
   polyunsaturated fatty acids2.64g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.8g
Moisture58.7g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.77μg
   D3 cholecalciferol0.19μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.12μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.63mg
Vitamin B2, riboflavin0.14mg
Niacin equivalents7.97NE
   niacin4.8mg
   tryptophan3.17mg
Vitamin B60.24mg
Pantothenic Acid0.65mg
Biotin0.65μg
Folates2μg
Vitamin B120.7μg
Vitamin C0mg

Minerals
Sodium, Na57mg
Potassium, K273mg
Calcium, Ca5mg
Magnesium, Mg17mg
Phosphorus, P158mg
Iron, Fe0.51mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I0.8μg
Manganese, Mn0.012mg
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 12:00.036g
C 14:00.36g
C 16:05.33g
C 18:02.84g
C 20:00.058g
C 16:10.57g
C 18:1, n-98.37g
C 18:1, cis n-70.88g
C 20:1, n-110.17g
C 18:2, n-62.42g
C 18:3, n-30.22g
Other fatty acids0.34g

Sums lipids
Sum saturated8.65g
Sum monounsaturated9.99g
Sum polyunsaturated2.64g
Sum n-3 fatty acids0.22g
Sum n-6 fatty acids2.42g
Trans fatty acids0.11g

Cholesterol
Cholesterol67mg

Amino acids
Isoleucin820mg
Leucine1240mg
Lysine1510mg
Methionine410mg
Cystine110mg
Phenylalanine630mg
Tyrosine580mg
Threonine720mg
Tryptophan190mg
Valine910mg
Arginine1020mg
Histidine630mg
Alanine1020mg
Aspartic acid1510mg
Glutamic acid2230mg
Glycine880mg
Proline690mg
Serine660mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5025