Pork, fresh, shoulder, whole, 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 | 0.7 MG | 1% | |
| Thiamin | 0.8 MG | 64% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 3.8 MG | 24% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.3 MG | 20% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 60.6 MG | 11% | |
| Vitamin B-12 | 0.7 UG | 31% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 1.7 UG | 9% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 15 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 182 MG | 15% | |
| Potassium, K | 302 MG | 6% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 2.7 MG | 25% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 25.5 UG | 46% |
Nutrition Highlights
- Good source of protein with 17.2g per 100g.
- Good source of Zinc, Zn (25% DV).
- Good source of Selenium, Se (46% DV).
- Rich source of Thiamin (64% of Daily Value per 100g).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (24% DV).
About Pork, fresh, shoulder, whole, separable lean and fat, raw
A versatile protein source, this cut of meat offers a substantial amount of protein alongside a significant fat content. The shoulder, when prepared as a whole cut with both lean muscle and fat, provides a rich flavor profile. Its high protein content makes it an excellent building block for muscle repair and growth, essential for overall health and vitality. However, the considerable fat content should be considered when planning your diet, as it contributes a large portion of the overall caloric intake.
The shoulder's rich marbling of fat contributes to a succulent and tender texture when cooked appropriately. It is a popular choice for slow-cooking methods like braising or roasting, which allow the fat to render and create a self-basting effect. This cut is also frequently used in pulled pork recipes, where the meat is cooked until it can be easily shredded. Other common preparations include making roasts, stews, or even ground up for sausage. When choosing this cut, consider the benefits of a protein-rich food while also being mindful of portion sizes and cooking methods to manage the fat content.
Compare Pork, fresh, shoulder, whole, separable lean and fat, raw
See how Pork, fresh, shoulder, whole, separable lean and fat, raw compares to other foods:
- Pork, fresh, shoulder, whole, separable lean and fat, raw vs Pork, ground, 84% lean / 16% fat, raw
- Pork, fresh, shoulder, whole, separable lean and fat, raw vs Pork, ground, 72% lean / 28% fat, cooked, pan-broiled
- Pork, fresh, shoulder, whole, separable lean and fat, raw vs Pork, ground, 84% lean / 16% fat, cooked, pan-broiled
- Pork, fresh, shoulder, whole, separable lean and fat, raw vs Pork, ground, 96% lean / 4% fat, cooked, pan-broiled
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