Pork, loin joint, pot-roasted, lean and fat
18-261
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 305kcal
- Energy (kJ)
- 1269kJ
- Protein
- 24.6g
- Fat
- 23g
- Saturated fatty acids
- 8.2g
- Monounsaturated fatty acids
- 9.3g
- Polyunsaturated fatty acids
- 3.8g
- Carbohydrate
- 0g
- Total sugars
- 0g
Minerals
- Salt
- 0.14g
- Sodium
- 56mg
- Potassium
- 290mg
- Calcium
- 11mg
- Magnesium
- 20mg
- Phosphorus
- 180mg
- Iron
- 0.8mg
- Copper
- 0.07mg
- Zinc
- 2.2mg
- Chloride
- 61mg
- Manganese
- 0.01mg
- Selenium
- 15µg
- Iodine
- 5µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- Trace
- Vitamin D
- 1.1µg
- Vitamin E
- 0.03mg
- Thiamin
- 0.55mg
- Riboflavin
- 0.19mg
- Niacin
- 4.5mg
- Vitamin B6
- 0.28mg
- Vitamin B12
- 1µg
- Folate
- 5µg
- Vitamin C
- 0mg
Description
Calculated from 74% lean and 26% fat
References
LGC, Nutrient analysis of retail cuts of pork, 1992-1993