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