Pork, leg joint, raw, lean and fat
18-483
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 213kcal
- Energy (kJ)
- 885kJ
- Protein
- 19g
- Fat
- 15.2g
- Saturated fatty acids
- 5.1g
- Monounsaturated fatty acids
- 6.4g
- Polyunsaturated fatty acids
- 2.5g
- Carbohydrate
- 0g
- Total sugars
- 0g
- Fibre (AOAC)
- 0g
Minerals
- Salt
- 0.15g
- Sodium
- 60mg
- Potassium
- 330mg
- Calcium
- 6mg
- Magnesium
- 21mg
- Phosphorus
- 180mg
- Iron
- 0.7mg
- Copper
- 0.02mg
- Zinc
- 1.9mg
- Chloride
- 50mg
- Manganese
- Trace
- Selenium
- 12µg
- Iodine
- 5µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- Trace
- Vitamin D
- 0.9µg
- Vitamin E
- 0.07mg
- Thiamin
- 0.68mg
- Riboflavin
- 0.18mg
- Niacin
- 5.8mg
- Vitamin B6
- 0.42mg
- Vitamin B12
- 1µg
- Folate
- 1µg
- Vitamin C
- 0mg
Description
Calculated from 79% lean and 21% 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