Minced meat pork and beef

Food number: 711
Food type: Food
Processing method: No treatment
Ingredient class: Pork
Food use class: Minced meat dishes
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		68%
protein, total		32%
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		23%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		24%
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	Reference
Macro-components
energy,calculated	927 (221)	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	17.0	g	other method type	food label, product information
protein, total	17.5	g	summation from constituent components	value created within host-system
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	imputed/estimated, generic	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	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	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	14.3	g	summation from constituent components	value created within host-system
fatty acids, total	13.7	g	summation from constituent components	value created within host-system
fatty acids, total saturated	5.6	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	6.1	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	1.4	g	summation from constituent components	value created within host-system
fatty acids, total trans	0.2	g	calculated, generic	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	805	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	81	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	11	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	6	mg	calculated as recipe	value created within host-system
cholesterol (GC)	58.0	mg	analytical, generic	independent laboratory	416
sterols, total	1.0	mg	summation from constituent components	value created within host-system
Minerals
sodium	75.0	mg	other method type	food composition table	391
salt	191.1	mg	summation from constituent components	value created within host-system
potassium	230.0	mg	other method type	food composition table	391
magnesium	15.0	mg	other method type	food composition table	391
calcium	10.0	mg	other method type	food composition table	391
phosphorus	130.0	mg	other method type	food composition table	391
iron, total	1.4	mg	other method type	food composition table	391
zinc	3.0	mg	other method type	food composition table	391
iodide (iodine)	3.0	µg	other method type	food composition table	391
selenium, total	23.0	µg	imputed/estimated from related food	value created within host-system
Nitrogen Components
tryptophan	261.5	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	8.6	µg	summation from constituent components	value created within host-system
vitamin D	0.3	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.4	mg	summation from constituent components	value created within host-system
vitamin K, total	0.40	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	2.0	µg	summation from constituent components	value created within host-system
niacin equivalents, total	9.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	5.2	mg	calculated as recipe	value created within host-system
riboflavine	0.16	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.25	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	1.0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.39	mg	summation from constituent components	value created within host-system
carotenoids, total	11.9	µg	summation from constituent components	value created within host-system

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