Pork, fresh, variety meats and by-products, ears, frozen, cooked, simmered

Composition

Energy

Protein 16.0 g · 64 kcal/100g

Fat 10.8 g · 97 kcal/100g

Carbs 0.2 g · 1 kcal/100g

Water 73 g

Total energy 166 kcal

Energy is predominantly from fat (60%); EFSA recommends 20–35% for a balanced diet

Total fat

10.8g

Saturated

3.9g

Monounsat.

4.9g

Polyunsat.

1.2g

Omega-6

1.01g

Saturated fat is 20.9% of energy, above the WHO limit of 10%.

Histidine 80%

Isoleucine 76%

Leucine 93%

Lysine 100%

Methionine + Cysteine 77%

Phenylalanine + Tyrosine 100%

Threonine 100%

Tryptophan 32%

Valine 100%

Limiting amino acid is Tryptophan (32% of FAO reference). Combining with complementary protein sources raises the overall score.

Vitamins

Vitamin A 0 µg

Vitamin C 0.0 mg

Thiamin (B1) 0.02 mg

Riboflavin (B2) 0.07 mg

Niacin (B3) 0.6 mg

Pantothenic (B5) 0.0 mg

Vitamin B6 0.01 mg

Folate (B9) 0 µg

Vitamin B12 0.04 µg

Minerals

Calcium 18 mg

Iron 1.5 mg

Magnesium 7 mg

Phosphorus 24 mg

Potassium 40 mg

Sodium 167 mg

Zinc 0.2 mg

Copper 0.01 mg

Manganese 0.01 mg

Selenium 4.4 µg

Provides modest amounts of tracked micronutrients. Best is Iron at 11% of EU NRV per 100 g.