Nutritional values – Pork class III

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

Product name			Pork class III
energy value		KJ	818
		kcal	196
water		g	67,3
total protein		g	18,3
animal protein		g	18,3
vegetable protein		g	0,0
fat		g	13,7
total carbohydrates		g	0,0
ash		g	0,7
minerals	sodium	mg	72
	potassium	mg	347
	calcium	mg	8
	Phosphor	mg	182
	magnesium	mg	21
	iron	mg	1,8
	zinc	mg	2,93
	copper	mg	0,09
	mangan	mg	0,03
vitamins	ec. retinol	mcg	0
	retinol	mcg	0
	beta-carotene	mcg	0
	D	mcg	0,65
	E	mg	0,20
	thiamine	mg	0,502
	riboflavin	mg	0,231
	niacin	mg	5,40
	B6	mg	0,38
	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	0,30
	C 15:0	g	0,08
	C 16:0	g	2,91
	C 17:0	g	0,02
	C 18:0	g	1,49
	C 20:0	g	0,00
	overall	g	4,80
monounsaturated fatty acids	C 14:1	g	0,00
	C 15:1	g	0,00
	C 16:1	g	0,55
	C 17:1	g	0,00
	C 18:1	g	6,26
	C 20:1	g	0,09
	C 22:1	g	0,00
	overall	g	6,90
polyunsaturated fatty acids	C 18:2	g	0,78
	C 18:3	g	0,09
	C 18:4	g	0,00
	C 20:3	g	0,00
	C 20:4	g	0,08
	C 20:5	g	0,00
	C 22:5	g	0,00
	C 22:6	g	0,00
	overall	g	0,95
cholesterol		mg	60
amino acids	isoleucine	mg	970
	leucine	mg	1430
	lysine	mg	1533
	methionine	mg	512
	cystine	mg	212
	phenylalanine	mg	791
	tyrosine	mg	679
	threonine	mg	930
	tryptophan	mg	258
	not yet	mg	951
	arginine	mg	1206
	histidine	mg	624
	to the girl	mg	1042
	aspartic acid	mg	1691
	glutamic acid	mg	2739
	glycine	mg	1078
	proline	mg	863
	serine	mg	791
carbohydrates	saccharose	g	0,0
	lactose	g	0,0
	starch	g	0,0
	dietary fiber	g	0,0
% energy from:	proteins		38
	fat		62
	carbohydrates		0

Pork class III

Small meats obtained from pork half-carcass and basic elements during technological processing and trimming. Lean meat, tendonous, acceptable intermuscular fat to 25%, 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.