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Pork, for roast, fat covered, roasted

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 51 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1301 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 313 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 23.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.32 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 4.98 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 2.52 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 10.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.59 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 9.98 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.59 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.23 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 0.08 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) 0.04 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 0.31 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.78 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 69 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 25.6 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 10 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 10 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 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.96 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 9.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.24 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 0.6 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 6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 89 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 486 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 24 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 19 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 269 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 coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0794 Red meat (EUROFIR)
B1136 Swine
C0269 Skeletal meat part, without bone and skin, with separable fat
E0152 Divided into pieces
F0014 Fully heat-treated
G0005 Baked or roasted
H0003 No treatment applied
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
Z0031 Loin

Food Groups