Nutritional values – Pork class I

 

The nutritional values ​​are given for 100 g product.

Product name			Pork class I
energy value		KJ	554
		kcal	133
water		g	73,7
total protein		g	18,9
animal protein		g	18,9
vegetable protein		g	0,0
fat		g	6,3
total carbohydrates		g	0,0
ash		g	1,1
minerals	sodium	mg	57
	potassium	mg	323
	calcium	mg	5
	Phosphor	mg	216
	magnesium	mg	26
	iron	mg	1,4
	zinc	mg	2,41
	copper	mg	0,08
	mangan	mg	0,03
vitamins	ec. retinol	mcg	0
	retinol	mcg	0
	beta-carotene	mcg	0
	D	mcg	0,60
	E	mg	0,30
	thiamine	mg	0,634
	riboflavin	mg	0,248
	niacin	mg	6,25
	B6	mg	0,57
	leisure	mcg	3
	B12	mcg	0,70
	C	mg	0,0
Saturated fatty acids	C 4:0	g	0,00
	C 6:0	g	0,00
	C 8:0	g	0,00
	C 10:0	g	0,00
	C 12:0	g	0,00
	C 14:0	g	0,15
	C 15:0	g	0,05
	C 16:0	g	1,44
	C 17:0	g	0,01
	C 18:0	g	0,74
	C 20:0	g	0,00
	overall	g	2,39
monounsaturated fatty acids	C 14:1	g	0,00
	C 15:1	g	0,00
	C 16:1	g	0,27
	C 17:1	g	0,00
	C 18:1	g	3,11
	C 20:1	g	0,04
	C 22:1	g	0,00
	overall	g	3,42
polyunsaturated fatty acids	C 18:2	g	0,39
	C 18:3	g	0,04
	C 18:4	g	0,00
	C 20:3	g	0,00
	C 20:4	g	0,04
	C 20:5	g	0,00
	C 22:5	g	0,00
	C 22:6	g	0,00
	overall	g	0,47
cholesterol		mg	57
amino acids	isoleucine	mg	1000
	leucine	mg	1475
	lysine	mg	1581
	methionine	mg	529
	cystine	mg	219
	phenylalanine	mg	815
	tyrosine	mg	699
	threonine	mg	958
	tryptophan	mg	266
	not yet	mg	1012
	arginine	mg	1244
	histidine	mg	643
	to the girl	mg	1075
	aspartic acid	mg	1743
	glutamic acid	mg	2825
	glycine	mg	1112
	proline	mg	890
	serine	mg	815
carbohydrates	saccharose	g	0,0
	lactose	g	0,0
	starch	g	0,0
	dietary fiber	g	0,0
% energy from:	proteins		58
	fat		42
	carbohydrates		0

Pork – Class I

Small meats obtained from pork half-carcass and basic elements during technological processing and trimming. Lean meat, not tendonous, acceptable intermuscular fat to 15%, external fat unacceptable. Light pink to red in color of the muscles, fogging is allowed. The color of the fat is white with a cream or slightly pink shade, for meat and frozen fat, a slight graying of the color on the surface is allowed. The color of the cured meat is pink to dark red; surface oxidized layer. The smell is specific for fresh meat, with no signs of scalding or deterioration, sexual odor unacceptable.