Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, raw
* 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 | 0.5 MG | 1% | |
| Thiamin | 0.8 MG | 70% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 4.5 MG | 28% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 5 UG | 1% | |
| Vitamin B-12 | 0.7 UG | 28% | |
| Vitamin A, RAE | 2 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 200 MG | 16% | |
| Potassium, K | 335 MG | 7% | |
| Sodium, Na | 55 MG | 2% | |
| Zinc, Zn | 2.0 MG | 18% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 28.4 UG | 52% |
Nutrition Highlights
- Good source of protein with 19.0g per 100g.
- Rich source of Selenium, Se (52% of Daily Value per 100g).
- Rich source of Thiamin (70% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
- Good source of Niacin (28% DV).
- Good source of Vitamin B-6 (26% DV).
About Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, raw
Derived from domestic swine, this versatile protein source offers a substantial nutritional profile. It is a complete protein, meaning it contains all nine essential amino acids necessary for building and repairing tissues. A key benefit is its contribution to iron intake, crucial for oxygen transport throughout the body. Furthermore, pork provides several B vitamins, including thiamin, niacin, and riboflavin, which are vital for energy metabolism and nervous system function. However, the fat content can be a consideration. The provided data represents a composite of trimmed cuts, meaning the fat content can vary significantly depending on the specific cut and how it's prepared.
In the culinary world, this meat is incredibly adaptable. It can be grilled, roasted, braised, or pan-fried, offering diverse flavor profiles. Common cuts include tenderloin, chops, roasts, and ribs. Pork is frequently used in global cuisines, from the slow-cooked pulled pork of barbeque to the stir-fries of Asian cuisine. When incorporating it into your diet, opting for leaner cuts and trimming visible fat can help manage overall calorie and saturated fat intake. Pairing it with plenty of vegetables and whole grains ensures a balanced and nutritious meal.
Compare Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, raw
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