Nutritional values – Pork class III

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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.

 

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