Pork, leg joint, roast, lean and fat
18-485
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 215kcal
- Energy (kJ)
- 903kJ
- Protein
- 30.9g
- Fat
- 10.2g
- Saturated fatty acids
- 3.6g
- Monounsaturated fatty acids
- 4.4g
- Polyunsaturated fatty acids
- 1.4g
- Carbohydrate
- 0g
- Total sugars
- 0g
- Fibre (AOAC)
- 0g
Minerals
- Salt
- 0.17g
- Sodium
- 70mg
- Potassium
- 380mg
- Calcium
- 10mg
- Magnesium
- 26mg
- Phosphorus
- 240mg
- Iron
- 1mg
- Copper
- 0.06mg
- Zinc
- 2.9mg
- Chloride
- 67mg
- Manganese
- Trace
- Selenium
- 20µg
- Iodine
- 3µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- Trace
- Vitamin D
- 1µg
- Vitamin E
- 0.03mg
- Thiamin
- 0.71mg
- Riboflavin
- 0.24mg
- Niacin
- 9.2mg
- Vitamin B6
- 0.47mg
- Vitamin B12
- 1µg
- Folate
- 4µg
- Vitamin C
- 0mg
Description
Calculated from 83% lean and 17% fat
References
Reviewed 2013. LGC, Nutrient analysis of retail cuts of pork, 1992-1993; vitamin D from LGC, Determination of 25-OH vitamin D in selected foodstuffs, 1997