Pork, spare rib joint, pot-roasted, lean and fat
18-277
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 260kcal
- Energy (kJ)
- 1081kJ
- Protein
- 24.4g
- Fat
- 18g
- Saturated fatty acids
- 6.7g
- Monounsaturated fatty acids
- 6.9g
- Polyunsaturated fatty acids
- 3.2g
- Carbohydrate
- 0g
- Total sugars
- 0g
Minerals
- Salt
- 0.16g
- Sodium
- 64mg
- Potassium
- 280mg
- Calcium
- 9mg
- Magnesium
- 20mg
- Phosphorus
- 190mg
- Iron
- 1mg
- Copper
- 0.1mg
- Zinc
- 3.3mg
- Chloride
- 60mg
- Manganese
- 0.01mg
- Selenium
- 15µg
- Iodine
- 5µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- Trace
- Vitamin D
- 1.1µg
- Vitamin E
- 0.03mg
- Thiamin
- 0.48mg
- Riboflavin
- 0.25mg
- Niacin
- 4.2mg
- Vitamin B6
- 0.32mg
- Vitamin B12
- 1µg
- Folate
- 3µg
- Vitamin C
- 0mg
Description
Calculated from 67% lean and 32% fat
References
LGC, Nutrient analysis of retail cuts of pork, 1992-1993