Pork, cured, feet, pickled

Animal foods · Meat · Pork

g
Macronutrients 46 / 100 How is this scored?

Composition

Energy

Protein 11.6 g · 47 kcal/100g
Fat 10.0 g · 90 kcal/100g
Carbs 0.0 g · 0 kcal/100g
Water 75 g
Total energy 140 kcal

Energy is predominantly from fat (66%); EFSA recommends 20–35% for a balanced diet

Fat quality 39 / 100 How is this scored?
Total fat
10.0g
Saturated
2.9g
Monounsat.
5.7g
Polyunsat.
0.8g
Omega-3
0.03g
Omega-6
0.67g

Saturated fat is 18.9% of energy, above the WHO limit of 10%. ω-6:ω-3 ratio is 23.9 (target ≤ 4).

Protein quality 33 / 100 How is this scored?
Histidine 73%
Isoleucine 57%
Leucine 75%
Lysine 96%
Methionine + Cysteine 90%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 33%
Valine 64%

Limiting amino acid is Tryptophan (33% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 18 / 100 How is this scored?

Vitamins

Vitamin A 11 µg
Vitamin C 0.0 mg
Vitamin D 0.4 µg
Vitamin E 0.2 mg
Vitamin K 0 µg
Thiamin (B1) 0.01 mg
Riboflavin (B2) 0.02 mg
Niacin (B3) 0.2 mg
Pantothenic (B5) 0.3 mg
Vitamin B6 0.01 mg
Folate (B9) 1 µg
Vitamin B12 0.21 µg

Minerals

Calcium 32 mg
Iron 0.3 mg
Magnesium 11 mg
Phosphorus 87 mg
Potassium 13 mg
Sodium 946 mg
Zinc 0.2 mg
Copper 0.04 mg
Manganese 0.02 mg
Selenium 15.8 µg

Notable source of Selenium (29% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.