Pork, leg joint, raw, lean
18-235
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 107kcal
- Energy (kJ)
- 450kJ
- Protein
- 21.7g
- Fat
- 2.2g
- Saturated fatty acids
- 0.7g
- Monounsaturated fatty acids
- 0.9g
- Polyunsaturated fatty acids
- 0.4g
- Carbohydrate
- 0g
- Total sugars
- 0g
Minerals
- Salt
- 0.16g
- Sodium
- 65mg
- Potassium
- 380mg
- Calcium
- 6mg
- Magnesium
- 24mg
- Phosphorus
- 210mg
- Iron
- 0.8mg
- Copper
- 0.02mg
- Zinc
- 2.2mg
- Chloride
- 52mg
- Manganese
- Trace
- Selenium
- 14µg
- Iodine
- 5µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- Trace
- Vitamin D
- 0.5µg
- Vitamin E
- 0.08mg
- Thiamin
- 0.81mg
- Riboflavin
- 0.2mg
- Niacin
- 6.8mg
- Vitamin B6
- 0.5mg
- Vitamin B12
- 1µg
- Folate
- 1µg
- Vitamin C
- 0mg
Description
10 samples of a mixture of leg and knuckle joints
References
LGC, Nutrient analysis of retail cuts of pork, 1992-1993