Pork, rib with loin, roasted
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 80 | % | 20 | Estimated value. |
Water | 34 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 1937 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 468 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 42.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 15.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 0.07 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.58 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 9.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 4.56 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-mono unsaturated fatty acids | 18.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 1.08 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 17.88 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 5.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 4.75 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.4 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0.21 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0.07 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0.58 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 5.18 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 66 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 0 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Dietary fibre | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 22.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0.2 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 19 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 19 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 0.6 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 1.7 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.21 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 7.9 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 1 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 0.7 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin C | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Calcium | 7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 1.4 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 63 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 453 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 30 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 2.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 13 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.07 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 251 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 0.3 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0150 | Meat or meat product (from mammal) (US CFR) |
A0794 | Red meat (EUROFIR) |
B1136 | Swine |
C0267 | Skeletal meat part, without bone, with skin |
E0122 | Divided or disintegrated |
F0014 | Fully heat-treated |
G0005 | Baked or roasted |
H0001 | Treatment applied not known |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0023 | Rib (meat cut) |
Z0031 | Loin |
Foods in Pork, prepared
- Pork, inside round, roasted
- Pork, chops, loin with bones, fat covered, fried
- Pork, neck chops, roasted
- Pork, bacon with rind, pan-fried
- Pork, for roast, fat covered, roasted
- Pork, rib with loin, roasted
- Pork, side bacon, without bone, cured, pan-fried
- Pork, for roast, fat trimmed, roasted
- Pork, chops, loin with bones, fat trimmed, fried
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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