Nutritional values – Pork class II

The nutritional values are given for 100 g product.
| Product name | Pork class II | ||
| energy value | KJ | 1038 | |
| kcal | 248 | ||
| water | g | 61,6 | |
| total protein | g | 17,5 | |
| animal protein | g | 17,5 | |
| vegetable protein | g | 0,0 | |
| fat | g | 20,0 | |
| total carbohydrates | g | 0,0 | |
| ash | g | 0,9 | |
| minerals | sodium | mg | 74 |
| potassium | mg | 297 | |
| calcium | mg | 8 | |
| Phosphor | mg | 172 | |
| magnesium | mg | 21 | |
| iron | mg | 1,5 | |
| zinc | mg | 2,35 | |
| copper | mg | 0,09 | |
| mangan | mg | 0,03 | |
| vitamins | ec. retinol | mcg | 0 |
| retinol | mcg | 0 | |
| beta-carotene | mcg | 0 | |
| D | mcg | 0,70 | |
| E | mg | 0,20 | |
| thiamine | mg | 0,520 | |
| riboflavin | mg | 0,202 | |
| niacin | mg | 4,87 | |
| B6 | mg | 0,40 | |
| 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 | 0,43 | |
| C 15:0 | g | 0,11 | |
| C 16:0 | g | 4,24 | |
| C 17:0 | g | 0,04 | |
| C 18:0 | g | 2,18 | |
| C 20:0 | g | 0,00 | |
| overall | g | 7,00 | |
| monounsaturated fatty acids | C 14:1 | g | 0,00 |
| C 15:1 | g | 0,00 | |
| C 16:1 | g | 0,81 | |
| C 17:1 | g | 0,00 | |
| C 18:1 | g | 9,14 | |
| C 20:1 | g | 0,13 | |
| C 22:1 | g | 0,00 | |
| overall | g | 10,08 | |
| polyunsaturated fatty acids | C 18:2 | g | 1,14 |
| C 18:3 | g | 0,13 | |
| C 18:4 | g | 0,00 | |
| C 20:3 | g | 0,00 | |
| C 20:4 | g | 0,11 | |
| C 20:5 | g | 0,00 | |
| C 22:5 | g | 0,00 | |
| C 22:6 | g | 0,00 | |
| overall | g | 1,38 | |
| cholesterol | mg | 60 | |
| amino acids | isoleucine | mg | 926 |
| leucine | mg | 1366 | |
| lysine | mg | 1464 | |
| methionine | mg | 489 | |
| cystine | mg | 203 | |
| phenylalanine | mg | 755 | |
| tyrosine | mg | 648 | |
| threonine | mg | 888 | |
| tryptophan | mg | 245 | |
| not yet | mg | 937 | |
| arginine | mg | 1151 | |
| histidine | mg | 596 | |
| to the girl | mg | 994 | |
| aspartic acid | mg | 1613 | |
| glutamic acid | mg | 2615 | |
| glycine | mg | 1030 | |
| proline | mg | 825 | |
| serine | mg | 755 | |
| carbohydrates | saccharose | g | 0,0 |
| lactose | g | 0,0 | |
| starch | g | 0,0 | |
| dietary fiber | g | 0,0 | |
| % energy from: | proteins | 29 | |
| fat | 71 | ||
| carbohydrates | 0 | ||
Pork class II
Small meats obtained from pork half-carcass and basic elements during technological processing and trimming. The meat is slightly greasy, slightly sinewy, permissible fat from 16% do 20%. 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.
