Jump to content

Pork, side, loin with rind, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 86 % 2 Estimated value, based on individual data from different sources.
Water 54 g 2 Estimated value, based on individual data from different sources.
Kilojoules 1357 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 328 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 29.5 g 2 Estimated value, based on individual data from different sources.
Saturated fatty acids 11.1 g 66a Calculated in relation to the percentage of fat in similar food item.
Transunsaturated fatty acids 0.1 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-mono unsaturated fatty acids 12.8 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-poly unsaturated fatty acids 3.8 g 66a Calculated in relation to the percentage of fat in similar food item.
Cholesterol 46 mg 51 Value imputed from similar food item.
Carbohydrate, glycemic 0 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 50 Estimated value.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 15.6 g 2 Estimated value, based on individual data from different sources.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 13 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 13 µg 67 Calculated from similar food.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0.4 µg 66a Calculated in relation to the percentage of fat in similar food item.
Vitamin E 1.2 alfa-TE 67 Calculated from similar food.
Thiamin 0.49 mg 143 National Association of diet and health and Norway's Harvesting Laboratory. Analysis of nutrient content in pork, beef and lamb. Internal note, Oslo, 1983
Riboflavin 0.15 mg 143 National Association of diet and health and Norway's Harvesting Laboratory. Analysis of nutrient content in pork, beef and lamb. Internal note, Oslo, 1983
Niacin 5.5 mg 143 National Association of diet and health and Norway's Harvesting Laboratory. Analysis of nutrient content in pork, beef and lamb. Internal note, Oslo, 1983
Vitamin B6 0.49 mg 51 Value imputed from similar food item.
Folate 1 µg 51 Value imputed from similar food item.
Vitamin B12 0.5 µg 50 Estimated value.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 5 mg 51 Value imputed from similar food item.
Iron 1 mg 51 Value imputed from similar food item.
Sodium 44 mg 51 Value imputed from similar food item.
Potassium 317 mg 51 Value imputed from similar food item.
Magnesium 21 mg 51 Value imputed from similar food item.
Zinc 1.9 mg 51 Value imputed from similar food item.
Selenium 9 µg 51 Value imputed from similar food item.
Copper 0.05 mg 51 Value imputed from similar food item.
Phosphorus 176 mg 51 Value imputed from similar food item.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0794 Red meat (EUROFIR)
B1136 Swine
C0267 Skeletal meat part, without bone, with skin
E0122 Divided or disintegrated
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0031 Loin
Z0046 Side (meat cut)

Foods in Pork, raw

Food Groups