Pork fillet, fried

Food number: 30263
Food type: Dish
Processing method: Fried
Ingredient class: Dish
Food use class: Steaks and chops
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		36%
protein, total		64%
carbohydrate, available		0%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		11%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		16%
fatty acids, total polyunsaturated		6%

Percentage of energy from carbohydrates
sugars, total		0%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	678 (162)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	< 0.1	g	calculated as recipe	value created within host-system
fat, total	6.7	g	calculated as recipe	value created within host-system
protein, total	25.4	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	<0.1	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	< 0.1	g	calculated as recipe	value created within host-system
sucrose	0	g	calculated as recipe	value created within host-system
lactose	< 0.1	g	calculated as recipe	value created within host-system
fructose	0	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	0	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	6.2	g	calculated as recipe	value created within host-system
fatty acids, total	6.2	g	calculated as recipe	value created within host-system
fatty acids, total saturated	2.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	2.9	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	1.1	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	897	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	168	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	8	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	4	mg	calculated as recipe	value created within host-system
cholesterol (GC)	63.9	mg	calculated as recipe	value created within host-system
sterols, total	9.2	mg	calculated as recipe	value created within host-system
Minerals
sodium	200.1	mg	calculated as recipe	value created within host-system
salt	510.3	mg	calculated as recipe	value created within host-system
potassium	342.9	mg	calculated as recipe	value created within host-system
magnesium	24.6	mg	calculated as recipe	value created within host-system
calcium	9.8	mg	calculated as recipe	value created within host-system
phosphorus	196.3	mg	calculated as recipe	value created within host-system
iron, total	0.8	mg	calculated as recipe	value created within host-system
zinc	2.0	mg	calculated as recipe	value created within host-system
iodide (iodine)	10.4	µg	calculated as recipe	value created within host-system
selenium, total	24.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	305.8	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	7.8	µg	calculated as recipe	value created within host-system
vitamin D	0.4	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.6	mg	calculated as recipe	value created within host-system
vitamin K, total	5.64	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	< 0.1	mg	calculated as recipe	value created within host-system
folate (HPLC)	1.9	µg	calculated as recipe	value created within host-system
niacin equivalents, total	7.3	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	4.0	mg	calculated as recipe	value created within host-system
riboflavine	0.28	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.68	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.7	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.51	mg	calculated as recipe	value created within host-system
carotenoids, total	1.4	µg	calculated as recipe	value created within host-system

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