Pork, leg joint, frozen, roasted, lean

18-244
Added by Public Health England

Nutrition

Macronutrients

Energy (kcal)
193kcal
Energy (kJ)
810kJ
Protein
32.4g
Fat
7g
Saturated fatty acids
2.4g
Monounsaturated fatty acids
2.9g
Polyunsaturated fatty acids
1g
Carbohydrate
0g
Total sugars
0g

Minerals

Salt
0.19g
Sodium
77mg
Potassium
410mg
Calcium
7mg
Magnesium
28mg
Phosphorus
260mg
Iron
1.1mg
Copper
0.08mg
Zinc
2.8mg
Chloride
64mg
Manganese
0.01mg
Selenium
20µg
Iodine
5µg

Vitamins

Carotene
Trace
Retinol equivalent
Trace
Vitamin D
0.8µg
Vitamin E
0.04mg
Thiamin
1.08mg
Riboflavin
0.26mg
Niacin
8.2mg
Vitamin B6
0.34mg
Vitamin B12
1µg
Folate
4µg
Vitamin C
0mg

Description

4 samples of a mixture of leg joints from fillet and shank

References

LGC, Nutrient analysis of retail cuts of pork, 1992-1993