Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0.1 MG | 0% | |
| Thiamin | 0.6 MG | 51% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 6.0 MG | 38% | |
| Pantothenic acid | 0.8 MG | 17% | |
| Vitamin B-6 | 0.5 MG | 32% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 80.1 MG | 15% | |
| Vitamin B-12 | 0.7 UG | 29% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.9 UG | 5% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 221 MG | 18% | |
| Potassium, K | 341 MG | 7% | |
| Sodium, Na | 57 MG | 2% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 42 UG | 76% |
Nutrition Highlights
- Excellent source of protein with 26.4g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (28% DV).
- Rich source of Selenium, Se (76% of Daily Value per 100g).
- Rich source of Thiamin (51% of Daily Value per 100g).
- Good source of Riboflavin (22% DV).
- Good source of Niacin (38% DV).
About Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked
A versatile protein source, this meat is a composite of various cuts, including the leg, loin, shoulder, and spareribs, with both the lean muscle and the fat that can be trimmed away. When cooked, it delivers a substantial dose of protein, essential for building and repairing tissues, supporting immune function, and maintaining overall health. It also provides key nutrients like B vitamins, particularly thiamin, which is vital for energy metabolism. The fat content is moderate, and it's important to consider that the nutritional profile will vary depending on the cut and the extent to which the fat is trimmed.
In the kitchen, this meat lends itself to a wide range of culinary applications. It can be roasted, grilled, pan-fried, or stewed, offering diverse textures and flavors. Pork chops or tenderloin can be quickly cooked for a lean meal, while shoulder cuts are perfect for slow-cooked dishes like pulled pork or stews. Spareribs, when prepared with care, can be a flavorful treat. To make the most of this food for your health, trim excess fat and choose cooking methods that don't add extra fat, such as grilling or baking, and balance it with plenty of vegetables and whole grains.
Compare Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked
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