Pork, leg joint, roast, lean and fat

18-485
Added by Public Health England

Nutrition

Macronutrients

Energy (kcal)
215kcal
Energy (kJ)
903kJ
Protein
30.9g
Fat
10.2g
Saturated fatty acids
3.6g
Monounsaturated fatty acids
4.4g
Polyunsaturated fatty acids
1.4g
Carbohydrate
0g
Total sugars
0g
Fibre (AOAC)
0g

Minerals

Salt
0.17g
Sodium
70mg
Potassium
380mg
Calcium
10mg
Magnesium
26mg
Phosphorus
240mg
Iron
1mg
Copper
0.06mg
Zinc
2.9mg
Chloride
67mg
Manganese
Trace
Selenium
20µg
Iodine
3µg

Vitamins

Carotene
Trace
Retinol equivalent
Trace
Vitamin D
1µg
Vitamin E
0.03mg
Thiamin
0.71mg
Riboflavin
0.24mg
Niacin
9.2mg
Vitamin B6
0.47mg
Vitamin B12
1µg
Folate
4µg
Vitamin C
0mg

Description

Calculated from 83% lean and 17% fat

References

Reviewed 2013. LGC, Nutrient analysis of retail cuts of pork, 1992-1993; vitamin D from LGC, Determination of 25-OH vitamin D in selected foodstuffs, 1997