Pork medium fat

Food number: 701
Food type: Food
Processing method: No treatment
Ingredient class: Pork
Food use class: Steaks and chops
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		73%
protein, total		27%
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		28%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		32%
fatty acids, total polyunsaturated		10%

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

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1069 (256)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0	g	imputed/estimated, generic	value created within host-system
fat, total	21.0	g	analytical, generic	independent laboratory	195
protein, total	17.2	g	analytical, generic	independent laboratory	195
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	imputed/estimated, generic	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	0	g	calculated as recipe	value created within host-system
sucrose	0	g	calculated as recipe	value created within host-system
lactose	0	g	imputed/estimated, generic	value created within host-system
fructose	0	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	estimated according to logical deduction	value created within host-system
fibre, total	0	g	estimated according to logical deduction	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	imputed/estimated, generic	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	20.9	g	analytical, generic	independent laboratory	195
fatty acids, total	21.0	g	summation from constituent components	value created within host-system
fatty acids, total saturated	8.1	g	analytical, generic	independent laboratory	195
fatty acids, total monounsaturated cis	9.4	g	analytical, generic	independent laboratory	195
fatty acids, total polyunsaturated	3.0	g	analytical, generic	independent laboratory	195
fatty acids, total trans	0.1	g	calculated, generic	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	2525	mg	analytical, generic	independent laboratory	195
fatty acid 18:3 n-3 (alpha-linolenic acid)	230	mg	analytical, generic	independent laboratory	195
fatty acid 20:5 n-3 (EPA)	26	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	21	mg	analytical, generic	independent laboratory	195
cholesterol (GC)	51.7	mg	calculated, generic	value created within host-system	416
sterols, total	1.0	mg	summation from constituent components	value created within host-system
Minerals
sodium	53.0	mg	other method type	food composition table	21
salt	135.0	mg	summation from constituent components	value created within host-system
potassium	320.0	mg	analytical result(s)	independent laboratory	477
magnesium	21.0	mg	analytical result(s)	independent laboratory	477
calcium	8.0	mg	analytical result(s)	independent laboratory	477
phosphorus	180.0	mg	analytical result(s)	independent laboratory	477
iron, total	1.1	mg	analytical result(s)	independent laboratory	477
zinc	2.8	mg	analytical result(s)	independent laboratory	477
iodide (iodine)	3.0	µg	analytical result(s)	independent laboratory	477
selenium, total	16.5	µg	calculated from related food	value created within host-system
Nitrogen Components
tryptophan	211.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	7.8	µg	summation from constituent components	value created within host-system
vitamin D	0.5	µg	calculated, generic	value created within host-system	99
vitamin E alphatocopherol	0.3	mg	summation from constituent components	value created within host-system
vitamin K, total	0.27	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	1.4	µg	calculated as recipe	value created within host-system
niacin equivalents, total	7.9	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	4.4	mg	calculated as recipe	value created within host-system
riboflavine	0.26	mg	other method type	food composition table	391
thiamin (vitamin B1)	1.09	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0.6	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.31	mg	calculated as recipe	value created within host-system
carotenoids, total	0	µg	summation from constituent components	value created within host-system

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