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Pork, neck chops, roasted

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 77 % 20 Estimated value.
Water 53 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1221 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 294 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 20.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 7.9 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.03 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.39 g MI0002 EuroFIR recipe calculation procedure
C16:0 5.86 g MI0002 EuroFIR recipe calculation procedure
C18:0 3.28 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 9 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.48 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 8.41 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 2.9 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 2.35 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.2 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0.03 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.04 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.03 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.26 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 2.49 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 77 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 26.3 g MI0002 EuroFIR recipe calculation procedure
Salt 0.2 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 9 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 9 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.53 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.19 mg MI0002 EuroFIR recipe calculation procedure
Niacin 5.7 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.35 mg MI0002 EuroFIR recipe calculation procedure
Folate 2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.6 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 9 mg MI0002 EuroFIR recipe calculation procedure
Iron 1.8 mg MI0002 EuroFIR recipe calculation procedure
Sodium 67 mg MI0002 EuroFIR recipe calculation procedure
Potassium 354 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 26 mg MI0002 EuroFIR recipe calculation procedure
Zinc 4.1 mg MI0002 EuroFIR recipe calculation procedure
Selenium 13 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.1 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 234 mg MI0002 EuroFIR recipe calculation procedure
Iodine 0 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR)
A0794 RED MEAT (EUROFIR)
B1136 SWINE
C0269 SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT
E0152 DIVIDED INTO PIECES
F0014 FULLY HEAT-TREATED
G0008 GRIDDLED
H0003 NO TREATMENT APPLIED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0043 SHOULDER (MEAT CUT)

Food Groups