Pork, leg with knuckle, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Pork

Pork, leg with knuckle, raw

Sus scrofa

	Energy Distribution % of total food energy
	Protein, total	25.7 %
	Fat, total	74.3 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 20%


Content per 100 grams
Energy	1103	kJ
Protein, total	17	g
total-N	2.7	g
Fat, total	22	g
saturated fatty acids	8.8	g
monounsaturated fatty acids	9.9	g
polyunsaturated fatty acids	1.6	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.9	g
Moisture	60.8	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.727	μg
D3 cholecalciferol	0.177	μg
25-hydroxycholecalciferol	0.11	μg
Vitamin E	0.1	aTE
alpha-tocopherol	0.1	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.81	mg
Vitamin B2, riboflavin	0.21	mg
Niacin equivalents	6.47	NE
niacin	3.3	mg
tryptophan	3.17	mg
Vitamin B6	0.31	mg
Pantothenic Acid	0.6	mg
Biotin	2.6	μg
Folates	1.5	μg
Vitamin B12	0.65	μg
Vitamin C	0	mg

Minerals
Sodium, Na	66	mg
Potassium, K	280	mg
Calcium, Ca	6	mg
Magnesium, Mg	18	mg
Phosphorus, P	175	mg
Iron, Fe	0.66	mg
Copper, Cu	0.1	mg
Zinc, Zn	3.6	mg
Iodine, I	1	μg
Manganese, Mn	0.014	mg
Chromium, Cr	5.3	μg
Selenium, Se	6.9	μg
Nickel, Ni	2.5	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.33	g
C 15:0	0	g
C 16:0	5.58	g
C 17:0	0	g
C 18:0	2.84	g
C 16:1	0.7	g
C 18:1, n-9	9.02	g
C 20:1, n-11	0.144	g
C 18:2, n-6	1.5	g
C 18:3, n-3	0.123	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	8.75	g
Sum monounsaturated	9.87	g
Sum polyunsaturated	1.62	g
Sum n-3 fatty acids	0.123	g
Sum n-6 fatty acids	1.5	g
Trans fatty acids	0.04	g

Cholesterol
Cholesterol	67	mg

Amino acids
Isoleucin	820	mg
Leucine	1200	mg
Lysine	1500	mg
Methionine	410	mg
Cystine	110	mg
Phenylalanine	630	mg
Tyrosine	570	mg
Threonine	710	mg
Tryptophan	190	mg
Valine	900	mg
Arginine	1000	mg
Histidine	630	mg
Alanine	1000	mg
Aspartic acid	1500	mg
Glutamic acid	2200	mg
Glycine	870	mg
Proline	680	mg
Serine	650	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0375