Heart, pork, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Offal

Heart, pork, raw

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total62.9 %
   Fat, total35.6 %
   Carbohydrate, total1.5 %
   Alcohol0 %
Refuse: 15%

Content per 100 grams
Energy455kJ
Protein, total17g
   total-N2.7g
Fat, total4.3g
   saturated fatty acids1g
   monounsaturated fatty acids0.9g
   polyunsaturated fatty acids1.5g
Carbohydrate, total0.4g
   carbohydrate, available0.4g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1g
Moisture78.6g

Vitamins
Vitamin A6RE
   retinol6μg
   ß-carotene0μg
Vitamin D0.513μg
   D3 cholecalciferol0.078μg
   25-hydroxycholecalciferol0.087μg
Vitamin E0.2aTE
   alpha-tocopherol0.2mg
Vitamin K0μg
Vitamin B1, thiamin0.44mg
Vitamin B2, riboflavin1mg
Niacin equivalents9.83NE
   niacin6.5mg
   tryptophan3.33mg
Vitamin B60.438mg
Pantothenic Acid2.5mg
Biotin18.2μg
Folates9μg
Vitamin B122.7μg
Vitamin C3mg

Minerals
Sodium, Na107mg
Potassium, K298mg
Calcium, Ca5.29mg
Magnesium, Mg21mg
Phosphorus, P204mg
Iron, Fe6mg
Copper, Cu0.41mg
Zinc, Zn2.1mg
Iodine, I1.1μg
Manganese, Mn0.038mg
Chromium, Cr1μg
Selenium, Se12.1μg
Nickel, Ni1μg

Carbohydrates
All sugars, total0g
Starch0.4g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.569g
C 18:00.427g
C 20:00g
C 24:00g
C 14:10g
C 16:10g
C 18:1, n-90.854g
C 18:1, cis n-70g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.711g
C 18:3, n-30g
C 18:4, n-30g
C 20:4, n-60.482g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated0.996g
Sum monounsaturated0.854g
Sum polyunsaturated1.48g
Sum n-3 fatty acids0g
Sum n-6 fatty acids1.19g

Cholesterol
Cholesterol131mg

Amino acids
Isoleucin760mg
Leucine1400mg
Lysine1600mg
Methionine410mg
Cystine150mg
Phenylalanine680mg
Tyrosine600mg
Threonine730mg
Tryptophan200mg
Valine930mg
Arginine1100mg
Histidine440mg
Alanine1100mg
Aspartic acid1500mg
Glutamic acid2400mg
Glycine1000mg
Proline840mg
Serine790mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0080