Pork, fresh, shoulder, arm picnic, separable lean and fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 60.03 G
Energy: 235 KCAL
Energy: 985 kJ
Protein: 24.88 G
Total lipid (fat): 14.33 G
Ash: 1.08 G
Calcium, Ca: 16 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 240 MG
Potassium, K: 357 MG
Sodium, Na: 96 MG
Zinc, Zn: 3.1 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 29.4 UG
Thiamin: 0.439 MG
Riboflavin: 0.322 MG
Niacin: 5.308 MG
Pantothenic acid: 1.197 MG
Vitamin B-6: 0.346 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 103.4 MG
Betaine: 4.1 MG
Vitamin B-12: 0.74 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 45 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 4.854 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.175 G
SFA 15:0: 0.006 G
SFA 16:0: 3.032 G
SFA 17:0: 0.049 G
SFA 18:0: 1.549 G
SFA 20:0: 0.024 G
Fatty acids, total monounsaturated: 6.173 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.302 G
MUFA 18:1: 5.768 G
MUFA 18:1 c: 5.614 G
MUFA 20:1: 0.101 G
Fatty acids, total polyunsaturated: 2.783 G
PUFA 18:2: 2.45 G
PUFA 18:2 n-6 c,c: 2.423 G
PUFA 18:3: 0.11 G
PUFA 18:3 n-3 c,c,c (ALA): 0.108 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.095 G
PUFA 20:3: 0.015 G
PUFA 20:4: 0.095 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.181 G
Fatty acids, total trans-monoenoic: 0.154 G
TFA 18:1 t: 0.154 G
TFA 18:2 t not further defined: 0.027 G
Fatty acids, total trans-polyenoic: 0.027 G
Cholesterol: 86 MG
Tryptophan: 0.296 G
Threonine: 1.094 G
Isoleucine: 1.178 G
Leucine: 2.048 G
Lysine: 2.213 G
Methionine: 0.682 G
Cystine: 0.281 G
Phenylalanine: 1.034 G
Tyrosine: 0.986 G
Valine: 1.259 G
Arginine: 1.603 G
Histidine: 1.012 G
Alanine: 1.425 G
Aspartic acid: 2.327 G
Glutamic acid: 3.801 G
Glycine: 1.125 G
Proline: 1.006 G
Serine: 1.039 G
Hydroxyproline: 0.087 G
Pork, fresh, shoulder, arm picnic, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 52.04 G
Energy: 317 KCAL
Energy: 1326 kJ
Protein: 23.47 G
Total lipid (fat): 24.01 G
Ash: 0.99 G
Calcium, Ca: 19 MG
Iron, Fe: 1.18 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 228 MG
Potassium, K: 325 MG
Sodium, Na: 70 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.033 MG
Selenium, Se: 33.6 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.522 MG
Riboflavin: 0.302 MG
Niacin: 3.918 MG
Pantothenic acid: 0.532 MG
Vitamin B-6: 0.348 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 0.71 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Fatty acids, total saturated: 8.78 G
SFA 10:0: 0.02 G
SFA 12:0: 0.01 G
SFA 14:0: 0.3 G
SFA 16:0: 5.42 G
SFA 18:0: 2.87 G
Fatty acids, total monounsaturated: 10.72 G
MUFA 16:1: 0.64 G
MUFA 18:1: 9.78 G
MUFA 20:1: 0.2 G
Fatty acids, total polyunsaturated: 2.35 G
PUFA 18:2: 2.09 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.09 G
Cholesterol: 94 MG
Tryptophan: 0.273 G
Threonine: 1.032 G
Isoleucine: 1.042 G
Leucine: 1.838 G
Lysine: 2.077 G
Methionine: 0.587 G
Cystine: 0.286 G
Phenylalanine: 0.924 G
Tyrosine: 0.77 G
Valine: 1.246 G
Arginine: 1.531 G
Histidine: 0.864 G
Alanine: 1.4 G
Aspartic acid: 2.112 G
Glutamic acid: 3.492 G
Glycine: 1.439 G
Proline: 1.12 G
Serine: 0.969 G
Pork, fresh, shoulder, arm picnic, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 68.34 G
Energy: 193 KCAL
Energy: 806 kJ
Protein: 18.71 G
Total lipid (fat): 12.51 G
Ash: 0.98 G
Calcium, Ca: 12 MG
Iron, Fe: 0.57 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 200 MG
Potassium, K: 413 MG
Sodium, Na: 84 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 21.9 UG
Thiamin: 0.585 MG
Riboflavin: 0.246 MG
Niacin: 4.518 MG
Pantothenic acid: 1.017 MG
Vitamin B-6: 0.44 MG
Choline, total: 64.2 MG
Betaine: 2.5 MG
Vitamin B-12: 0.57 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 18 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 30 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 4.14 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.154 G
SFA 15:0: 0.006 G
SFA 16:0: 2.581 G
SFA 17:0: 0.039 G
SFA 18:0: 1.329 G
SFA 20:0: 0.017 G
Fatty acids, total monounsaturated: 5.367 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.262 G
MUFA 18:1: 5.015 G
MUFA 18:1 c: 4.911 G
MUFA 20:1: 0.088 G
Fatty acids, total polyunsaturated: 2.474 G
PUFA 18:2: 2.182 G
PUFA 18:2 n-6 c,c: 2.162 G
PUFA 18:3: 0.102 G
PUFA 18:3 n-3 c,c,c (ALA): 0.098 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.082 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.084 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.123 G
Fatty acids, total trans-monoenoic: 0.103 G
TFA 18:1 t: 0.103 G
TFA 18:2 t not further defined: 0.02 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 63 MG
Tryptophan: 0.223 G
Threonine: 0.823 G
Isoleucine: 0.886 G
Leucine: 1.54 G
Lysine: 1.664 G
Methionine: 0.513 G
Cystine: 0.211 G
Phenylalanine: 0.777 G
Tyrosine: 0.741 G
Valine: 0.946 G
Arginine: 1.205 G
Histidine: 0.761 G
Alanine: 1.071 G
Aspartic acid: 1.75 G
Glutamic acid: 2.858 G
Glycine: 0.845 G
Proline: 0.756 G
Serine: 0.781 G
Hydroxyproline: 0.065 G
Pork, fresh, shoulder, arm picnic, separable lean only, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 63.59 G
Energy: 194 KCAL
Energy: 813 kJ
Protein: 26.76 G
Total lipid (fat): 8.87 G
Ash: 1.15 G
Calcium, Ca: 16 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 254 MG
Potassium, K: 382 MG
Sodium, Na: 100 MG
Zinc, Zn: 3.35 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 31.2 UG
Thiamin: 0.463 MG
Riboflavin: 0.335 MG
Niacin: 5.538 MG
Pantothenic acid: 1.27 MG
Vitamin B-6: 0.362 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 110.9 MG
Betaine: 4.3 MG
Vitamin B-12: 0.76 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 2.85 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.1 G
SFA 15:0: 0.003 G
SFA 16:0: 1.78 G
SFA 17:0: 0.029 G
SFA 18:0: 0.915 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 3.767 G
MUFA 16:1: 0.188 G
MUFA 18:1: 3.52 G
MUFA 18:1 c: 3.39 G
MUFA 20:1: 0.059 G
Fatty acids, total polyunsaturated: 1.859 G
PUFA 18:2: 1.613 G
PUFA 18:2 n-6 c,c: 1.592 G
PUFA 18:3: 0.076 G
PUFA 18:3 n-3 c,c,c (ALA): 0.076 G
PUFA 20:2 n-6 c,c: 0.061 G
PUFA 20:3: 0.011 G
PUFA 20:4: 0.086 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.15 G
Fatty acids, total trans-monoenoic: 0.13 G
TFA 18:1 t: 0.13 G
TFA 18:2 t not further defined: 0.021 G
Fatty acids, total trans-polyenoic: 0.021 G
Cholesterol: 87 MG
Tryptophan: 0.319 G
Threonine: 1.177 G
Isoleucine: 1.267 G
Leucine: 2.203 G
Lysine: 2.38 G
Methionine: 0.734 G
Cystine: 0.302 G
Phenylalanine: 1.112 G
Tyrosine: 1.06 G
Valine: 1.354 G
Arginine: 1.724 G
Histidine: 1.089 G
Alanine: 1.533 G
Aspartic acid: 2.503 G
Glutamic acid: 4.088 G
Glycine: 1.209 G
Proline: 1.082 G
Serine: 1.118 G
Hydroxyproline: 0.093 G
Pork, fresh, shoulder, arm picnic, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 60.27 G
Energy: 228 KCAL
Energy: 954 kJ
Protein: 26.68 G
Total lipid (fat): 12.62 G
Ash: 1.06 G
Calcium, Ca: 9 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 247 MG
Potassium, K: 351 MG
Sodium, Na: 80 MG
Zinc, Zn: 4.07 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.041 MG
Selenium, Se: 38.5 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.578 MG
Riboflavin: 0.357 MG
Niacin: 4.314 MG
Pantothenic acid: 0.592 MG
Vitamin B-6: 0.41 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.78 UG
Vitamin A, IU: 7 IU
Vitamin D (D2 + D3), International Units: 36 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 4.3 G
SFA 14:0: 0.14 G
SFA 16:0: 2.7 G
SFA 18:0: 1.36 G
Fatty acids, total monounsaturated: 5.98 G
MUFA 16:1: 0.35 G
MUFA 18:1: 5.44 G
MUFA 20:1: 0.13 G
Fatty acids, total polyunsaturated: 1.2 G
PUFA 18:2: 1.04 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.08 G
Cholesterol: 95 MG
Tryptophan: 0.339 G
Threonine: 1.218 G
Isoleucine: 1.249 G
Leucine: 2.141 G
Lysine: 2.399 G
Methionine: 0.706 G
Cystine: 0.34 G
Phenylalanine: 1.065 G
Tyrosine: 0.93 G
Valine: 1.447 G
Arginine: 1.659 G
Histidine: 1.066 G
Alanine: 1.554 G
Aspartic acid: 2.475 G
Glutamic acid: 4.176 G
Glycine: 1.267 G
Proline: 1.072 G
Serine: 1.102 G
Pork, fresh, shoulder, arm picnic, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 75.51 G
Energy: 120 KCAL
Energy: 504 kJ
Protein: 20.26 G
Total lipid (fat): 3.77 G
Ash: 1.05 G
Calcium, Ca: 11 MG
Iron, Fe: 0.62 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 219 MG
Potassium, K: 427 MG
Sodium, Na: 90 MG
Zinc, Zn: 2.41 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 24 UG
Thiamin: 0.655 MG
Riboflavin: 0.272 MG
Niacin: 4.828 MG
Pantothenic acid: 1.113 MG
Vitamin B-6: 0.489 MG
Choline, total: 69.6 MG
Betaine: 2.7 MG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 24 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 1.206 G
SFA 14:0: 0.043 G
SFA 16:0: 0.769 G
SFA 17:0: 0.009 G
SFA 18:0: 0.385 G
Fatty acids, total monounsaturated: 1.638 G
MUFA 16:1: 0.094 G
MUFA 18:1: 1.52 G
MUFA 18:1 c: 1.476 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.712 G
PUFA 18:2: 0.595 G
PUFA 18:2 n-6 c,c: 0.593 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.045 G
Fatty acids, total trans-monoenoic: 0.043 G
TFA 18:1 t: 0.043 G
TFA 18:2 t not further defined: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 62 MG
Tryptophan: 0.241 G
Threonine: 0.891 G
Isoleucine: 0.959 G
Leucine: 1.668 G
Lysine: 1.802 G
Methionine: 0.555 G
Cystine: 0.228 G
Phenylalanine: 0.842 G
Tyrosine: 0.803 G
Valine: 1.025 G
Arginine: 1.306 G
Histidine: 0.824 G
Alanine: 1.161 G
Aspartic acid: 1.895 G
Glutamic acid: 3.095 G
Glycine: 0.916 G
Proline: 0.819 G
Serine: 0.846 G
Hydroxyproline: 0.071 G
Pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 57.47 G
Energy: 269 KCAL
Energy: 1125 kJ
Protein: 23.11 G
Total lipid (fat): 18.86 G
Ash: 1.23 G
Calcium, Ca: 28 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 197 MG
Potassium, K: 332 MG
Sodium, Na: 67 MG
Zinc, Zn: 3.96 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 34.3 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.638 MG
Riboflavin: 0.355 MG
Niacin: 4.061 MG
Pantothenic acid: 0.665 MG
Vitamin B-6: 0.23 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 79.4 MG
Betaine: 3.1 MG
Vitamin B-12: 0.88 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 54 IU
Vitamin D (D2 + D3): 1.3 UG
Vitamin D3 (cholecalciferol): 1.3 UG
Fatty acids, total saturated: 6.97 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.23 G
SFA 16:0: 4.26 G
SFA 18:0: 2.31 G
Fatty acids, total monounsaturated: 8.27 G
MUFA 16:1: 0.52 G
MUFA 18:1: 7.49 G
MUFA 20:1: 0.17 G
Fatty acids, total polyunsaturated: 1.76 G
PUFA 18:2: 1.55 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.06 G
Cholesterol: 86 MG
Tryptophan: 0.283 G
Threonine: 1.039 G
Isoleucine: 1.059 G
Leucine: 1.836 G
Lysine: 2.064 G
Methionine: 0.598 G
Cystine: 0.289 G
Phenylalanine: 0.917 G
Tyrosine: 0.785 G
Valine: 1.242 G
Arginine: 1.467 G
Histidine: 0.893 G
Alanine: 1.36 G
Aspartic acid: 2.117 G
Glutamic acid: 3.542 G
Glycine: 1.232 G
Proline: 1.002 G
Serine: 0.954 G
Pork, fresh, shoulder, blade, boston (roasts), separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 60.94 G
Energy: 232 KCAL
Energy: 971 kJ
Protein: 24.21 G
Total lipid (fat): 14.3 G
Ash: 1.27 G
Calcium, Ca: 27 MG
Iron, Fe: 1.56 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 235 MG
Potassium, K: 427 MG
Sodium, Na: 88 MG
Zinc, Zn: 4.23 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.1 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 1.116 MG
Riboflavin: 0.4 MG
Niacin: 4.96 MG
Pantothenic acid: 1.077 MG
Vitamin B-6: 0.437 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 83.2 MG
Betaine: 3.2 MG
Vitamin B-12: 1.16 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 41 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 5.19 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.17 G
SFA 16:0: 3.18 G
SFA 18:0: 1.72 G
Fatty acids, total monounsaturated: 6.34 G
MUFA 16:1: 0.41 G
MUFA 18:1: 5.72 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 1.29 G
PUFA 18:2: 1.12 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.05 G
Cholesterol: 85 MG
Tryptophan: 0.308 G
Threonine: 1.106 G
Isoleucine: 1.134 G
Leucine: 1.943 G
Lysine: 2.178 G
Methionine: 0.641 G
Cystine: 0.309 G
Phenylalanine: 0.967 G
Tyrosine: 0.844 G
Valine: 1.314 G
Arginine: 1.505 G
Histidine: 0.967 G
Alanine: 1.411 G
Aspartic acid: 2.246 G
Glutamic acid: 3.791 G
Glycine: 1.15 G
Proline: 0.973 G
Serine: 1 G
Pork, fresh, shoulder, blade, boston (steaks), separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 57.25 G
Energy: 259 KCAL
Energy: 1084 kJ
Protein: 25.58 G
Total lipid (fat): 16.61 G
Ash: 1.08 G
Calcium, Ca: 36 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 210 MG
Potassium, K: 326 MG
Sodium, Na: 69 MG
Zinc, Zn: 4.51 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 36.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.695 MG
Riboflavin: 0.397 MG
Niacin: 4.07 MG
Pantothenic acid: 0.727 MG
Vitamin B-6: 0.277 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 87.9 MG
Betaine: 3.4 MG
Vitamin B-12: 1.06 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 63 IU
Vitamin D (D2 + D3): 1.6 UG
Vitamin D3 (cholecalciferol): 1.6 UG
Fatty acids, total saturated: 5.95 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.2 G
SFA 16:0: 3.65 G
SFA 18:0: 1.97 G
Fatty acids, total monounsaturated: 7.42 G
MUFA 16:1: 0.48 G
MUFA 18:1: 6.67 G
MUFA 20:1: 0.18 G
Fatty acids, total polyunsaturated: 1.46 G
PUFA 18:2: 1.26 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.07 G
Cholesterol: 95 MG
Tryptophan: 0.325 G
Threonine: 1.168 G
Isoleucine: 1.198 G
Leucine: 2.052 G
Lysine: 2.3 G
Methionine: 0.677 G
Cystine: 0.326 G
Phenylalanine: 1.021 G
Tyrosine: 0.891 G
Valine: 1.388 G
Arginine: 1.59 G
Histidine: 1.022 G
Alanine: 1.49 G
Aspartic acid: 2.373 G
Glutamic acid: 4.004 G
Glycine: 1.215 G
Proline: 1.028 G
Serine: 1.057 G
Pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 60.07 G
Energy: 227 KCAL
Energy: 950 kJ
Protein: 26.74 G
Total lipid (fat): 12.54 G
Ash: 1.1 G
Calcium, Ca: 33 MG
Iron, Fe: 1.56 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 220 MG
Potassium, K: 343 MG
Sodium, Na: 74 MG
Zinc, Zn: 5.02 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 39.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.75 MG
Riboflavin: 0.44 MG
Niacin: 4.3 MG
Pantothenic acid: 0.816 MG
Vitamin B-6: 0.31 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 91.9 MG
Betaine: 3.6 MG
Vitamin B-12: 1.13 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 48 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Fatty acids, total saturated: 4.45 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.14 G
SFA 16:0: 2.73 G
SFA 18:0: 1.47 G
Fatty acids, total monounsaturated: 5.64 G
MUFA 16:1: 0.37 G
MUFA 18:1: 5.06 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 1.08 G
PUFA 18:2: 0.92 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.06 G
Cholesterol: 94 MG
Tryptophan: 0.34 G
Threonine: 1.221 G
Isoleucine: 1.252 G
Leucine: 2.145 G
Lysine: 2.405 G
Methionine: 0.708 G
Cystine: 0.341 G
Phenylalanine: 1.067 G
Tyrosine: 0.932 G
Valine: 1.451 G
Arginine: 1.662 G
Histidine: 1.068 G
Alanine: 1.558 G
Aspartic acid: 2.48 G
Glutamic acid: 4.186 G
Glycine: 1.27 G
Proline: 1.074 G
Serine: 1.105 G
Pork, fresh, shoulder, whole, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 54.8 G
Energy: 292 KCAL
Energy: 1222 kJ
Protein: 23.28 G
Total lipid (fat): 21.39 G
Ash: 1.11 G
Calcium, Ca: 24 MG
Iron, Fe: 1.32 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 212 MG
Potassium, K: 329 MG
Sodium, Na: 68 MG
Zinc, Zn: 3.71 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 33.4 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.581 MG
Riboflavin: 0.329 MG
Niacin: 3.991 MG
Pantothenic acid: 0.6 MG
Vitamin B-6: 0.288 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 80 MG
Betaine: 3.1 MG
Vitamin B-12: 0.8 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 61 IU
Vitamin D (D2 + D3): 1.5 UG
Vitamin D3 (cholecalciferol): 1.5 UG
Fatty acids, total saturated: 7.86 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.27 G
SFA 16:0: 4.83 G
SFA 18:0: 2.59 G
Fatty acids, total monounsaturated: 9.47 G
MUFA 16:1: 0.58 G
MUFA 18:1: 8.62 G
MUFA 20:1: 0.19 G
Fatty acids, total polyunsaturated: 2.05 G
PUFA 18:2: 1.82 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.07 G
Cholesterol: 90 MG
Tryptophan: 0.278 G
Threonine: 1.036 G
Isoleucine: 1.051 G
Leucine: 1.837 G
Lysine: 2.071 G
Methionine: 0.593 G
Cystine: 0.288 G
Phenylalanine: 0.921 G
Tyrosine: 0.778 G
Valine: 1.244 G
Arginine: 1.498 G
Histidine: 0.879 G
Alanine: 1.38 G
Aspartic acid: 2.114 G
Glutamic acid: 3.518 G
Glycine: 1.333 G
Proline: 1.06 G
Serine: 0.961 G
Pork, fresh, shoulder, whole, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 64.02 G
Energy: 236 KCAL
Energy: 987 kJ
Protein: 17.18 G
Total lipid (fat): 17.99 G
Ash: 0.88 G
Calcium, Ca: 15 MG
Iron, Fe: 1.05 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 182 MG
Potassium, K: 302 MG
Sodium, Na: 65 MG
Zinc, Zn: 2.7 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 25.5 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.767 MG
Riboflavin: 0.275 MG
Niacin: 3.833 MG
Pantothenic acid: 0.719 MG
Vitamin B-6: 0.348 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 60.6 MG
Betaine: 2.8 MG
Vitamin B-12: 0.74 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 70 IU
Vitamin D (D2 + D3): 1.7 UG
Vitamin D3 (cholecalciferol): 1.7 UG
Fatty acids, total saturated: 6.24 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.22 G
SFA 16:0: 3.88 G
SFA 18:0: 2.04 G
Fatty acids, total monounsaturated: 8.01 G
MUFA 16:1: 0.51 G
MUFA 18:1: 7.35 G
MUFA 20:1: 0.13 G
Fatty acids, total polyunsaturated: 1.92 G
PUFA 18:2: 1.6 G
PUFA 18:3: 0.13 G
PUFA 20:4: 0.1 G
Cholesterol: 71 MG
Tryptophan: 0.208 G
Threonine: 0.768 G
Isoleucine: 0.781 G
Leucine: 1.36 G
Lysine: 1.531 G
Methionine: 0.441 G
Cystine: 0.214 G
Phenylalanine: 0.681 G
Tyrosine: 0.579 G
Valine: 0.921 G
Arginine: 1.098 G
Histidine: 0.656 G
Alanine: 1.015 G
Aspartic acid: 1.567 G
Glutamic acid: 2.614 G
Glycine: 0.952 G
Proline: 0.765 G
Serine: 0.709 G
Pork, fresh, shoulder, whole, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 60.64 G
Energy: 230 KCAL
Energy: 962 kJ
Protein: 25.33 G
Total lipid (fat): 13.54 G
Ash: 1.18 G
Calcium, Ca: 18 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 221 MG
Potassium, K: 346 MG
Sodium, Na: 75 MG
Zinc, Zn: 4.16 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 37.4 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.628 MG
Riboflavin: 0.37 MG
Niacin: 4.26 MG
Pantothenic acid: 0.651 MG
Vitamin B-6: 0.317 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 87 MG
Betaine: 3.4 MG
Vitamin B-12: 0.86 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 39 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 4.79 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.16 G
SFA 16:0: 2.96 G
SFA 18:0: 1.56 G
Fatty acids, total monounsaturated: 6.17 G
MUFA 16:1: 0.38 G
MUFA 18:1: 5.59 G
MUFA 20:1: 0.14 G
Fatty acids, total polyunsaturated: 1.25 G
PUFA 18:2: 1.09 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.07 G
Cholesterol: 90 MG
Tryptophan: 0.322 G
Threonine: 1.157 G
Isoleucine: 1.186 G
Leucine: 2.032 G
Lysine: 2.278 G
Methionine: 0.671 G
Cystine: 0.323 G
Phenylalanine: 1.011 G
Tyrosine: 0.883 G
Valine: 1.374 G
Arginine: 1.575 G
Histidine: 1.012 G
Alanine: 1.476 G
Aspartic acid: 2.35 G
Glutamic acid: 3.965 G
Glycine: 1.203 G
Proline: 1.018 G
Serine: 1.046 G
Pork, fresh, shoulder, whole, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 72.63 G
Energy: 148 KCAL
Energy: 619 kJ
Protein: 19.55 G
Total lipid (fat): 7.14 G
Ash: 1.02 G
Calcium, Ca: 14 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 202 MG
Potassium, K: 341 MG
Sodium, Na: 76 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 29.5 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.884 MG
Riboflavin: 0.314 MG
Niacin: 4.275 MG
Pantothenic acid: 0.822 MG
Vitamin B-6: 0.415 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.84 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Fatty acids, total saturated: 2.47 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.09 G
SFA 16:0: 1.57 G
SFA 18:0: 0.77 G
Fatty acids, total monounsaturated: 3.23 G
MUFA 16:1: 0.23 G
MUFA 18:1: 2.93 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.77 G
PUFA 18:2: 0.62 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.09 G
Cholesterol: 67 MG
Tryptophan: 0.248 G
Threonine: 0.893 G
Isoleucine: 0.915 G
Leucine: 1.568 G
Lysine: 1.758 G
Methionine: 0.518 G
Cystine: 0.249 G
Phenylalanine: 0.78 G
Tyrosine: 0.681 G
Valine: 1.06 G
Arginine: 1.215 G
Histidine: 0.781 G
Alanine: 1.139 G
Aspartic acid: 1.813 G
Glutamic acid: 3.06 G
Glycine: 0.928 G
Proline: 0.785 G
Serine: 0.807 G
Pork, fresh, spareribs, separable lean and fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIDE (MEAT CUT)
Water: 40.42 G
Energy: 397 KCAL
Energy: 1661 kJ
Protein: 29.06 G
Total lipid (fat): 30.3 G
Ash: 1.12 G
Calcium, Ca: 47 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 261 MG
Potassium, K: 320 MG
Sodium, Na: 93 MG
Zinc, Zn: 4.6 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 37.4 UG
Thiamin: 0.408 MG
Riboflavin: 0.382 MG
Niacin: 5.475 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.35 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 99.9 MG
Betaine: 3.9 MG
Vitamin B-12: 1.08 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 104 IU
Vitamin D (D2 + D3): 2.6 UG
Vitamin D3 (cholecalciferol): 2.6 UG
Fatty acids, total saturated: 11.12 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.36 G
SFA 16:0: 6.8 G
SFA 18:0: 3.82 G
Fatty acids, total monounsaturated: 13.48 G
MUFA 16:1: 0.72 G
MUFA 18:1: 12.52 G
MUFA 20:1: 0.24 G
Fatty acids, total polyunsaturated: 2.73 G
PUFA 18:2: 2.51 G
PUFA 18:3: 0.11 G
PUFA 20:4: 0.11 G
Cholesterol: 121 MG
Tryptophan: 0.369 G
Threonine: 1.327 G
Isoleucine: 1.361 G
Leucine: 2.332 G
Lysine: 2.613 G
Methionine: 0.769 G
Cystine: 0.371 G
Phenylalanine: 1.16 G
Tyrosine: 1.013 G
Valine: 1.577 G
Arginine: 1.806 G
Histidine: 1.161 G
Alanine: 1.693 G
Aspartic acid: 2.695 G
Glutamic acid: 4.549 G
Glycine: 1.38 G
Proline: 1.167 G
Serine: 1.2 G
Pork, fresh, spareribs, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
SIDE (MEAT CUT)
Water: 48.11 G
Energy: 361 KCAL
Energy: 1512 kJ
Protein: 20.89 G
Total lipid (fat): 30.86 G
Ash: 0.82 G
Calcium, Ca: 19 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 162 MG
Potassium, K: 265 MG
Sodium, Na: 91 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 30.6 UG
Thiamin: 0.418 MG
Riboflavin: 0.328 MG
Niacin: 6.103 MG
Pantothenic acid: 0.808 MG
Vitamin B-6: 0.59 MG
Choline, total: 71 MG
Betaine: 3.4 MG
Vitamin B-12: 0.45 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 88 IU
Vitamin D (D2 + D3): 2.2 UG
Vitamin D3 (cholecalciferol): 2.2 UG
Fatty acids, total saturated: 9.242 G
SFA 10:0: 0.023 G
SFA 12:0: 0.021 G
SFA 14:0: 0.341 G
SFA 15:0: 0.015 G
SFA 16:0: 5.605 G
SFA 17:0: 0.086 G
SFA 18:0: 3.11 G
SFA 20:0: 0.04 G
Fatty acids, total monounsaturated: 10.709 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.562 G
MUFA 18:1: 9.986 G
MUFA 18:1 c: 9.847 G
MUFA 20:1: 0.157 G
Fatty acids, total polyunsaturated: 2.996 G
PUFA 18:2: 2.652 G
PUFA 18:2 n-6 c,c: 2.555 G
PUFA 18:3: 0.13 G
PUFA 18:3 n-3 c,c,c (ALA): 0.125 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 20:2 n-6 c,c: 0.096 G
PUFA 20:3: 0.017 G
PUFA 20:4: 0.101 G
Fatty acids, total trans: 0.236 G
Fatty acids, total trans-monoenoic: 0.139 G
TFA 18:1 t: 0.139 G
TFA 18:2 t,t: 0.097 G
Fatty acids, total trans-polyenoic: 0.097 G
Cholesterol: 105 MG
Tryptophan: 0.22 G
Threonine: 0.938 G
Isoleucine: 1.028 G
Leucine: 1.78 G
Lysine: 1.937 G
Methionine: 0.575 G
Cystine: 0.241 G
Phenylalanine: 0.878 G
Tyrosine: 0.795 G
Valine: 1.092 G
Arginine: 1.39 G
Histidine: 0.902 G
Alanine: 1.226 G
Aspartic acid: 2.043 G
Glutamic acid: 3.335 G
Glycine: 0.941 G
Proline: 0.845 G
Serine: 0.903 G
Hydroxyproline: 0.054 G
Pork, fresh, spareribs, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIDE (MEAT CUT)
Water: 59.75 G
Energy: 277 KCAL
Energy: 1159 kJ
Protein: 15.47 G
Total lipid (fat): 23.4 G
Ash: 0.67 G
Calcium, Ca: 15 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 141 MG
Potassium, K: 242 MG
Sodium, Na: 81 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22 UG
Thiamin: 0.319 MG
Riboflavin: 0.251 MG
Niacin: 4.662 MG
Pantothenic acid: 0.625 MG
Vitamin B-6: 0.574 MG
Choline, total: 59.7 MG
Betaine: 2.2 MG
Vitamin B-12: 0.38 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3), International Units: 91 IU
Vitamin D (D2 + D3): 2.3 UG
Vitamin D3 (cholecalciferol): 2.3 UG
Fatty acids, total saturated: 7.529 G
SFA 14:0: 0.236 G
SFA 16:0: 4.661 G
SFA 17:0: 0.037 G
SFA 18:0: 2.596 G
Fatty acids, total monounsaturated: 8.542 G
MUFA 16:1: 0.53 G
MUFA 18:1: 7.889 G
MUFA 18:1 c: 7.751 G
MUFA 20:1: 0.123 G
Fatty acids, total polyunsaturated: 3.953 G
PUFA 18:2: 3.23 G
PUFA 18:2 n-6 c,c: 3.146 G
PUFA 18:3: 0.081 G
PUFA 18:3 n-3 c,c,c (ALA): 0.081 G
PUFA 20:2 n-6 c,c: 0.079 G
PUFA 20:4: 0.563 G
Fatty acids, total trans: 0.222 G
Fatty acids, total trans-monoenoic: 0.138 G
TFA 18:1 t: 0.138 G
TFA 18:2 t,t: 0.084 G
Fatty acids, total trans-polyenoic: 0.084 G
Cholesterol: 80 MG
Tryptophan: 0.163 G
Threonine: 0.695 G
Isoleucine: 0.761 G
Leucine: 1.318 G
Lysine: 1.435 G
Methionine: 0.426 G
Cystine: 0.179 G
Phenylalanine: 0.65 G
Tyrosine: 0.589 G
Valine: 0.809 G
Arginine: 1.03 G
Histidine: 0.668 G
Alanine: 0.908 G
Aspartic acid: 1.514 G
Glutamic acid: 2.47 G
Glycine: 0.697 G
Proline: 0.626 G
Serine: 0.669 G
Hydroxyproline: 0.04 G
Pork, fresh, variety meats and by-products, brain, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
BRAIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 75.88 G
Energy: 138 KCAL
Energy: 577 kJ
Protein: 12.14 G
Total lipid (fat): 9.51 G
Ash: 1.4 G
Calcium, Ca: 9 MG
Iron, Fe: 1.82 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 195 MG
Sodium, Na: 91 MG
Zinc, Zn: 1.48 MG
Copper, Cu: 0.263 MG
Manganese, Mn: 0.085 MG
Selenium, Se: 18.5 UG
Vitamin C, total ascorbic acid: 14 MG
Thiamin: 0.078 MG
Riboflavin: 0.223 MG
Niacin: 3.33 MG
Pantothenic acid: 1.823 MG
Vitamin B-6: 0.14 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 1.42 UG
Fatty acids, total saturated: 2.15 G
SFA 14:0: 0.04 G
SFA 16:0: 1.06 G
SFA 18:0: 1.03 G
Fatty acids, total monounsaturated: 1.72 G
MUFA 16:1: 0.13 G
MUFA 18:1: 1.1 G
Fatty acids, total polyunsaturated: 1.47 G
PUFA 18:2: 0.09 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.49 G
PUFA 22:5 n-3 (DPA): 0.22 G
PUFA 22:6 n-3 (DHA): 0.46 G
Cholesterol: 2552 MG
Tryptophan: 0.155 G
Threonine: 0.567 G
Isoleucine: 0.561 G
Leucine: 1.058 G
Lysine: 0.954 G
Methionine: 0.241 G
Cystine: 0.214 G
Phenylalanine: 0.618 G
Tyrosine: 0.509 G
Valine: 0.691 G
Arginine: 0.635 G
Histidine: 0.326 G
Alanine: 0.66 G
Aspartic acid: 1.214 G
Glutamic acid: 1.42 G
Glycine: 0.583 G
Proline: 0.66 G
Serine: 0.641 G
Pork, fresh, variety meats and by-products, brain, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
BRAIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 78.36 G
Energy: 127 KCAL
Energy: 531 kJ
Protein: 10.28 G
Total lipid (fat): 9.21 G
Ash: 1.13 G
Calcium, Ca: 10 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 282 MG
Potassium, K: 258 MG
Sodium, Na: 120 MG
Zinc, Zn: 1.27 MG
Copper, Cu: 0.24 MG
Manganese, Mn: 0.094 MG
Selenium, Se: 15.9 UG
Vitamin C, total ascorbic acid: 13.5 MG
Thiamin: 0.155 MG
Riboflavin: 0.275 MG
Niacin: 4.275 MG
Pantothenic acid: 2.8 MG
Vitamin B-6: 0.19 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.19 UG
Fatty acids, total saturated: 2.079 G
SFA 14:0: 0.04 G
SFA 16:0: 1.029 G
SFA 18:0: 0.999 G
Fatty acids, total monounsaturated: 1.659 G
MUFA 16:1: 0.12 G
MUFA 18:1: 1.069 G
Fatty acids, total polyunsaturated: 1.429 G
PUFA 18:2: 0.09 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.47 G
PUFA 22:5 n-3 (DPA): 0.22 G
PUFA 22:6 n-3 (DHA): 0.45 G
Cholesterol: 2195 MG
Tryptophan: 0.132 G
Threonine: 0.48 G
Isoleucine: 0.475 G
Leucine: 0.896 G
Lysine: 0.808 G
Methionine: 0.204 G
Phenylalanine: 0.523 G
Tyrosine: 0.431 G
Valine: 0.586 G
Arginine: 0.538 G
Histidine: 0.276 G
Aspartic acid: 1.028 G
Glutamic acid: 1.202 G
Glycine: 0.493 G
Pork, fresh, variety meats and by-products, chitterlings, cooked, simmered
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
INTESTINE
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 67.87 G
Energy: 233 KCAL
Energy: 975 kJ
Protein: 12.49 G
Total lipid (fat): 20.32 G
Ash: 0.3 G
Calcium, Ca: 25 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 66 MG
Potassium, K: 14 MG
Sodium, Na: 18 MG
Zinc, Zn: 1.85 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.089 MG
Selenium, Se: 27 UG
Thiamin: 0.014 MG
Riboflavin: 0.046 MG
Niacin: 0.087 MG
Pantothenic acid: 0.087 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 471 MG
Vitamin B-12: 0.42 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.04 MG
Fatty acids, total saturated: 9.52 G
SFA 8:0: 0.02 G
SFA 14:0: 0.289 G
SFA 16:0: 5.132 G
SFA 17:0: 0.156 G
SFA 18:0: 3.885 G
SFA 20:0: 0.034 G
Fatty acids, total monounsaturated: 7.073 G
MUFA 16:1: 0.368 G
MUFA 18:1: 6.572 G
MUFA 20:1: 0.133 G
Fatty acids, total polyunsaturated: 1.217 G
PUFA 18:2: 0.98 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-3 c,c,c (ALA): 0.033 G
PUFA 20:2 n-6 c,c: 0.058 G
PUFA 20:4: 0.146 G
Cholesterol: 277 MG
Pork, fresh, variety meats and by-products, chitterlings, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
INTESTINE
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 76.11 G
Energy: 182 KCAL
Energy: 764 kJ
Protein: 7.64 G
Total lipid (fat): 16.61 G
Ash: 0.2 G
Calcium, Ca: 16 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 48 MG
Potassium, K: 18 MG
Sodium, Na: 24 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.051 MG
Selenium, Se: 15.1 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.02 MG
Riboflavin: 0.091 MG
Niacin: 0.215 MG
Pantothenic acid: 0.227 MG
Vitamin B-6: 0.014 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 0.82 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.04 MG
Fatty acids, total saturated: 7.619 G
SFA 14:0: 0.232 G
SFA 15:0: 0.02 G
SFA 16:0: 4.057 G
SFA 17:0: 0.133 G
SFA 18:0: 3.152 G
SFA 20:0: 0.025 G
Fatty acids, total monounsaturated: 5.367 G
MUFA 16:1: 0.263 G
MUFA 18:1: 4.994 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 0.996 G
PUFA 18:2: 0.799 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.046 G
PUFA 20:4: 0.095 G
Cholesterol: 154 MG
Pork, fresh, variety meats and by-products, ears, frozen, cooked, simmered
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
EAR
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, OTHER
Water: 72.65 G
Energy: 166 KCAL
Energy: 695 kJ
Protein: 15.95 G
Total lipid (fat): 10.8 G
Ash: 0.4 G
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 18 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 24 MG
Potassium, K: 40 MG
Sodium, Na: 167 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.006 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 4.4 UG
Thiamin: 0.02 MG
Riboflavin: 0.07 MG
Niacin: 0.56 MG
Pantothenic acid: 0.037 MG
Vitamin B-6: 0.01 MG
Vitamin B-12: 0.04 UG
Fatty acids, total saturated: 3.86 G
SFA 12:0: 0.01 G
SFA 14:0: 0.14 G
SFA 16:0: 2.42 G
SFA 18:0: 1.29 G
Fatty acids, total monounsaturated: 4.91 G
MUFA 16:1: 0.31 G
MUFA 18:1: 4.6 G
Fatty acids, total polyunsaturated: 1.15 G
PUFA 18:2: 1.01 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.05 G
Cholesterol: 90 MG
Tryptophan: 0.031 G
Threonine: 0.477 G
Isoleucine: 0.365 G
Leucine: 0.875 G
Lysine: 0.732 G
Methionine: 0.128 G
Cystine: 0.142 G
Phenylalanine: 0.51 G
Tyrosine: 0.319 G
Valine: 0.638 G
Arginine: 1.276 G
Histidine: 0.191 G
Alanine: 1.531 G
Aspartic acid: 1.179 G
Glutamic acid: 2.008 G
Glycine: 3.142 G
Proline: 1.914 G
Serine: 0.684 G
Pork, fresh, variety meats and by-products, ears, frozen, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
EAR
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, OTHER
Water: 61.25 G
Energy: 234 KCAL
Energy: 979 kJ
Protein: 22.45 G
Total lipid (fat): 15.1 G
Ash: 0.6 G
Carbohydrate, by difference: 0.6 G
Calcium, Ca: 21 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 41 MG
Potassium, K: 55 MG
Sodium, Na: 191 MG
Zinc, Zn: 0.19 MG
Copper, Cu: 0.006 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 4.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.11 MG
Niacin: 0.78 MG
Pantothenic acid: 0.068 MG
Vitamin B-6: 0.02 MG
Vitamin B-12: 0.07 UG
Fatty acids, total saturated: 5.39 G
SFA 12:0: 0.01 G
SFA 14:0: 0.2 G
SFA 16:0: 3.38 G
SFA 18:0: 1.8 G
Fatty acids, total monounsaturated: 6.86 G
MUFA 16:1: 0.43 G
MUFA 18:1: 6.43 G
Fatty acids, total polyunsaturated: 1.61 G
PUFA 18:2: 1.41 G
PUFA 18:3: 0.13 G
PUFA 20:4: 0.07 G
Cholesterol: 82 MG
Tryptophan: 0.043 G
Threonine: 0.629 G
Isoleucine: 0.492 G
Leucine: 1.167 G
Lysine: 1.052 G
Methionine: 0.133 G
Cystine: 0.2 G
Phenylalanine: 0.718 G
Tyrosine: 0.402 G
Valine: 0.83 G
Arginine: 1.861 G
Histidine: 0.269 G
Alanine: 2.22 G
Aspartic acid: 1.66 G
Glutamic acid: 2.805 G
Glycine: 4.4 G
Proline: 2.848 G
Serine: 0.941 G
Pork, fresh, variety meats and by-products, feet, cooked, simmered
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOT (MEAT CUT)
Water: 62.85 G
Energy: 238 KCAL
Energy: 998 kJ
Protein: 21.94 G
Total lipid (fat): 16.05 G
Ash: 0.66 G
Iron, Fe: 0.98 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 82 MG
Potassium, K: 33 MG
Sodium, Na: 73 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 23 UG
Thiamin: 0.016 MG
Riboflavin: 0.057 MG
Niacin: 0.585 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.038 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 75.4 MG
Betaine: 2.9 MG
Vitamin B-12: 0.41 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, gamma: 0.03 MG
Fatty acids, total saturated: 4.343 G
SFA 14:0: 0.189 G
SFA 16:0: 3.019 G
SFA 17:0: 0.041 G
SFA 18:0: 1.094 G
Fatty acids, total monounsaturated: 8.005 G
MUFA 16:1: 0.612 G
MUFA 18:1: 7.232 G
MUFA 20:1: 0.161 G
Fatty acids, total polyunsaturated: 1.54 G
PUFA 18:2: 1.319 G
PUFA 18:3: 0.064 G
PUFA 18:3 n-3 c,c,c (ALA): 0.064 G
PUFA 20:2 n-6 c,c: 0.081 G
PUFA 20:4: 0.076 G
Cholesterol: 107 MG
Pork, fresh, variety meats and by-products, feet, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOT (MEAT CUT)
Water: 64.99 G
Energy: 212 KCAL
Energy: 889 kJ
Protein: 23.16 G
Total lipid (fat): 12.59 G
Ash: 0.68 G
Calcium, Ca: 70 MG
Iron, Fe: 0.58 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 75 MG
Potassium, K: 63 MG
Sodium, Na: 132 MG
Zinc, Zn: 0.76 MG
Copper, Cu: 0.07 MG
Selenium, Se: 23.3 UG
Thiamin: 0.026 MG
Riboflavin: 0.106 MG
Niacin: 1.13 MG
Pantothenic acid: 0.303 MG
Vitamin B-6: 0.053 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 0.52 UG
Vitamin E (alpha-tocopherol): 0.02 MG
Fatty acids, total saturated: 3.57 G
SFA 10:0: 0.011 G
SFA 14:0: 0.154 G
SFA 16:0: 2.464 G
SFA 17:0: 0.022 G
SFA 18:0: 0.905 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 6.289 G
MUFA 16:1: 0.493 G
MUFA 18:1: 5.682 G
MUFA 20:1: 0.114 G
Fatty acids, total polyunsaturated: 1.092 G
PUFA 18:2: 0.93 G
PUFA 18:3: 0.043 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 20:2 n-6 c,c: 0.054 G
PUFA 20:3: 0.012 G
PUFA 20:4: 0.053 G
Cholesterol: 88 MG
Pork, fresh, variety meats and by-products, heart, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
HEART (ANIMAL)
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 68.08 G
Energy: 148 KCAL
Energy: 619 kJ
Protein: 23.6 G
Total lipid (fat): 5.05 G
Ash: 1 G
Carbohydrate, by difference: 0.4 G
Calcium, Ca: 7 MG
Iron, Fe: 5.83 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 178 MG
Potassium, K: 206 MG
Sodium, Na: 35 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.508 MG
Manganese, Mn: 0.073 MG
Selenium, Se: 18.3 UG
Vitamin C, total ascorbic acid: 2 MG
Thiamin: 0.555 MG
Riboflavin: 1.702 MG
Niacin: 6.05 MG
Pantothenic acid: 2.47 MG
Vitamin B-6: 0.39 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 3.79 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Fatty acids, total saturated: 1.34 G
SFA 12:0: 0.01 G
SFA 14:0: 0.1 G
SFA 16:0: 0.69 G
SFA 18:0: 0.52 G
Fatty acids, total monounsaturated: 1.18 G
MUFA 16:1: 0.11 G
MUFA 18:1: 1.05 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.3 G
PUFA 18:2: 0.89 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.31 G
Cholesterol: 221 MG
Tryptophan: 0.272 G
Threonine: 1.035 G
Isoleucine: 1.137 G
Leucine: 2.13 G
Lysine: 1.952 G
Methionine: 0.604 G
Cystine: 0.423 G
Phenylalanine: 1.042 G
Tyrosine: 0.808 G
Valine: 1.25 G
Arginine: 1.586 G
Histidine: 0.6 G
Alanine: 1.514 G
Aspartic acid: 2.137 G
Glutamic acid: 3.787 G
Glycine: 1.284 G
Proline: 1.087 G
Serine: 1.11 G
Pork, fresh, variety meats and by-products, heart, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
HEART (ANIMAL)
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 76.21 G
Energy: 118 KCAL
Energy: 494 kJ
Protein: 17.27 G
Total lipid (fat): 4.36 G
Ash: 0.84 G
Carbohydrate, by difference: 1.33 G
Calcium, Ca: 5 MG
Iron, Fe: 4.68 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 169 MG
Potassium, K: 294 MG
Sodium, Na: 56 MG
Zinc, Zn: 2.8 MG
Copper, Cu: 0.408 MG
Manganese, Mn: 0.063 MG
Selenium, Se: 10.4 UG
Vitamin C, total ascorbic acid: 5.3 MG
Thiamin: 0.613 MG
Riboflavin: 1.185 MG
Niacin: 6.765 MG
Pantothenic acid: 2.515 MG
Vitamin B-6: 0.39 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 3.79 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.63 MG
Fatty acids, total saturated: 1.16 G
SFA 12:0: 0.01 G
SFA 14:0: 0.08 G
SFA 16:0: 0.59 G
SFA 18:0: 0.45 G
Fatty acids, total monounsaturated: 1.02 G
MUFA 16:1: 0.1 G
MUFA 18:1: 0.9 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 1.12 G
PUFA 18:2: 0.77 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.27 G
Cholesterol: 131 MG
Tryptophan: 0.199 G
Threonine: 0.757 G
Isoleucine: 0.831 G
Leucine: 1.558 G
Lysine: 1.428 G
Methionine: 0.442 G
Cystine: 0.309 G
Phenylalanine: 0.762 G
Tyrosine: 0.591 G
Valine: 0.914 G
Arginine: 1.16 G
Histidine: 0.439 G
Alanine: 1.108 G
Aspartic acid: 1.563 G
Glutamic acid: 2.77 G
Glycine: 0.939 G
Proline: 0.795 G
Serine: 0.812 G
Pork, fresh, variety meats and by-products, jowl, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITH BONE OR SHELL
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 22.19 G
Energy: 655 KCAL
Energy: 2741 kJ
Protein: 6.38 G
Total lipid (fat): 69.61 G
Ash: 0.32 G
Calcium, Ca: 4 MG
Iron, Fe: 0.42 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 86 MG
Potassium, K: 148 MG
Sodium, Na: 25 MG
Zinc, Zn: 0.84 MG
Copper, Cu: 0.04 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 1.5 UG
Thiamin: 0.386 MG
Riboflavin: 0.236 MG
Niacin: 4.535 MG
Pantothenic acid: 0.25 MG
Vitamin B-6: 0.09 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.82 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Fatty acids, total saturated: 25.26 G
SFA 10:0: 0.05 G
SFA 12:0: 0.15 G
SFA 14:0: 0.88 G
SFA 16:0: 15.24 G
SFA 18:0: 8.94 G
Fatty acids, total monounsaturated: 32.89 G
MUFA 16:1: 2.16 G
MUFA 18:1: 30.17 G
MUFA 20:1: 0.56 G
Fatty acids, total polyunsaturated: 8.11 G
PUFA 18:2: 7.45 G
PUFA 18:3: 0.58 G
PUFA 20:4: 0.08 G
Cholesterol: 90 MG
Tryptophan: 0.021 G
Threonine: 0.21 G
Isoleucine: 0.168 G
Leucine: 0.446 G
Lysine: 0.528 G
Methionine: 0.095 G
Cystine: 0.056 G
Phenylalanine: 0.239 G
Tyrosine: 0.104 G
Valine: 0.305 G
Arginine: 0.659 G
Histidine: 0.072 G
Alanine: 0.378 G
Aspartic acid: 0.592 G
Glutamic acid: 0.991 G
Glycine: 0.291 G
Proline: 0.242 G
Serine: 0.262 G
Pork, fresh, variety meats and by-products, kidneys, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
KIDNEY
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 68.7 G
Energy: 151 KCAL
Energy: 632 kJ
Protein: 25.4 G
Total lipid (fat): 4.7 G
Ash: 1.3 G
Calcium, Ca: 13 MG
Iron, Fe: 5.29 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 240 MG
Potassium, K: 143 MG
Sodium, Na: 80 MG
Zinc, Zn: 4.15 MG
Copper, Cu: 0.683 MG
Manganese, Mn: 0.149 MG
Selenium, Se: 311.5 UG
Vitamin C, total ascorbic acid: 10.6 MG
Thiamin: 0.396 MG
Riboflavin: 1.586 MG
Niacin: 5.785 MG
Pantothenic acid: 2.873 MG
Vitamin B-6: 0.46 MG
Folate, total: 41 UG
Folate, food: 41 UG
Folate, DFE: 41 UG
Vitamin B-12: 7.79 UG
Vitamin A, RAE: 78 UG
Retinol: 78 UG
Vitamin A, IU: 260 IU
Fatty acids, total saturated: 1.51 G
SFA 12:0: 0.01 G
SFA 14:0: 0.05 G
SFA 16:0: 0.85 G
SFA 18:0: 0.6 G
Fatty acids, total monounsaturated: 1.55 G
MUFA 16:1: 0.12 G
MUFA 18:1: 1.4 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.25 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.12 G
Cholesterol: 480 MG
Tryptophan: 0.329 G
Threonine: 1.053 G
Isoleucine: 1.357 G
Leucine: 2.28 G
Lysine: 1.829 G
Methionine: 0.545 G
Cystine: 0.557 G
Phenylalanine: 1.199 G
Tyrosine: 0.914 G
Valine: 1.463 G
Arginine: 1.561 G
Histidine: 0.61 G
Alanine: 1.597 G
Aspartic acid: 2.386 G
Glutamic acid: 3.032 G
Glycine: 1.609 G
Proline: 1.573 G
Serine: 1.345 G
Pork, fresh, variety meats and by-products, kidneys, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
KIDNEY
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 80.06 G
Energy: 100 KCAL
Energy: 418 kJ
Protein: 16.46 G
Total lipid (fat): 3.25 G
Ash: 1.17 G
Calcium, Ca: 9 MG
Iron, Fe: 4.89 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 204 MG
Potassium, K: 229 MG
Sodium, Na: 121 MG
Zinc, Zn: 2.75 MG
Copper, Cu: 0.622 MG
Manganese, Mn: 0.123 MG
Selenium, Se: 190 UG
Vitamin C, total ascorbic acid: 13.3 MG
Thiamin: 0.34 MG
Riboflavin: 1.697 MG
Niacin: 8.207 MG
Pantothenic acid: 3.13 MG
Vitamin B-6: 0.44 MG
Folate, total: 42 UG
Folate, food: 42 UG
Folate, DFE: 42 UG
Vitamin B-12: 8.49 UG
Vitamin A, RAE: 59 UG
Retinol: 59 UG
Vitamin A, IU: 198 IU
Fatty acids, total saturated: 1.04 G
SFA 12:0: 0.01 G
SFA 14:0: 0.04 G
SFA 16:0: 0.58 G
SFA 18:0: 0.41 G
Fatty acids, total monounsaturated: 1.07 G
MUFA 16:1: 0.09 G
MUFA 18:1: 0.97 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.26 G
PUFA 18:2: 0.17 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.08 G
Cholesterol: 319 MG
Tryptophan: 0.213 G
Threonine: 0.682 G
Isoleucine: 0.879 G
Leucine: 1.477 G
Lysine: 1.185 G
Methionine: 0.353 G
Cystine: 0.361 G
Phenylalanine: 0.777 G
Tyrosine: 0.592 G
Valine: 0.948 G
Arginine: 1.011 G
Histidine: 0.395 G
Alanine: 1.035 G
Aspartic acid: 1.546 G
Glutamic acid: 1.964 G
Glycine: 1.043 G
Proline: 1.019 G
Serine: 0.872 G
Pork, fresh, variety meats and by-products, leaf fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 4.09 G
Energy: 857 KCAL
Energy: 3586 kJ
Protein: 1.76 G
Total lipid (fat): 94.16 G
Ash: 0.1 G
Calcium, Ca: 1 MG
Iron, Fe: 0.09 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 19 MG
Potassium, K: 31 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.18 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 8 UG
Thiamin: 0.106 MG
Riboflavin: 0.065 MG
Niacin: 1.249 MG
Vitamin B-6: 0.03 MG
Vitamin B-12: 0.23 UG
Fatty acids, total saturated: 45.23 G
SFA 14:0: 1.37 G
SFA 16:0: 26.77 G
SFA 18:0: 17.09 G
Fatty acids, total monounsaturated: 37.22 G
MUFA 16:1: 1.97 G
MUFA 18:1: 35.25 G
Fatty acids, total polyunsaturated: 7.28 G
PUFA 18:2: 6.34 G
PUFA 18:3: 0.94 G
Cholesterol: 110 MG
Tryptophan: 0.006 G
Threonine: 0.058 G
Isoleucine: 0.046 G
Leucine: 0.123 G
Lysine: 0.146 G
Methionine: 0.026 G
Cystine: 0.015 G
Phenylalanine: 0.066 G
Tyrosine: 0.029 G
Valine: 0.084 G
Arginine: 0.182 G
Histidine: 0.02 G
Alanine: 0.104 G
Aspartic acid: 0.163 G
Glutamic acid: 0.273 G
Glycine: 0.08 G
Proline: 0.067 G
Serine: 0.072 G
Pork, fresh, variety meats and by-products, liver, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
LIVER
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.32 G
Energy: 165 KCAL
Energy: 690 kJ
Protein: 26.02 G
Total lipid (fat): 4.4 G
Ash: 1.5 G
Carbohydrate, by difference: 3.76 G
Calcium, Ca: 10 MG
Iron, Fe: 17.92 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 241 MG
Potassium, K: 150 MG
Sodium, Na: 49 MG
Zinc, Zn: 6.72 MG
Copper, Cu: 0.634 MG
Manganese, Mn: 0.3 MG
Selenium, Se: 67.5 UG
Vitamin C, total ascorbic acid: 23.6 MG
Thiamin: 0.258 MG
Riboflavin: 2.196 MG
Niacin: 8.435 MG
Pantothenic acid: 4.774 MG
Vitamin B-6: 0.57 MG
Folate, total: 163 UG
Folate, food: 163 UG
Folate, DFE: 163 UG
Vitamin B-12: 18.67 UG
Vitamin A, RAE: 5405 UG
Retinol: 5405 UG
Vitamin A, IU: 17997 IU
Fatty acids, total saturated: 1.41 G
SFA 14:0: 0.02 G
SFA 16:0: 0.53 G
SFA 18:0: 0.84 G
Fatty acids, total monounsaturated: 0.63 G
MUFA 16:1: 0.03 G
MUFA 18:1: 0.56 G
MUFA 22:1: 0.04 G
Fatty acids, total polyunsaturated: 1.05 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.53 G
PUFA 22:5 n-3 (DPA): 0.04 G
PUFA 22:6 n-3 (DHA): 0.03 G
Cholesterol: 355 MG
Tryptophan: 0.366 G
Threonine: 1.107 G
Isoleucine: 1.32 G
Leucine: 2.319 G
Lysine: 2.007 G
Methionine: 0.645 G
Cystine: 0.491 G
Phenylalanine: 1.274 G
Tyrosine: 0.887 G
Valine: 1.607 G
Arginine: 1.603 G
Histidine: 0.708 G
Alanine: 1.553 G
Aspartic acid: 2.356 G
Glutamic acid: 3.385 G
Glycine: 1.507 G
Proline: 1.395 G
Serine: 1.407 G
Pork, fresh, variety meats and by-products, liver, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
LIVER
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.06 G
Energy: 134 KCAL
Energy: 561 kJ
Protein: 21.39 G
Total lipid (fat): 3.65 G
Ash: 1.44 G
Carbohydrate, by difference: 2.47 G
Calcium, Ca: 9 MG
Iron, Fe: 23.3 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 288 MG
Potassium, K: 273 MG
Sodium, Na: 87 MG
Zinc, Zn: 5.76 MG
Copper, Cu: 0.677 MG
Manganese, Mn: 0.344 MG
Selenium, Se: 52.7 UG
Vitamin C, total ascorbic acid: 25.3 MG
Thiamin: 0.283 MG
Riboflavin: 3.005 MG
Niacin: 15.301 MG
Pantothenic acid: 6.65 MG
Vitamin B-6: 0.69 MG
Folate, total: 212 UG
Folate, food: 212 UG
Folate, DFE: 212 UG
Vitamin B-12: 26 UG
Vitamin A, RAE: 6502 UG
Retinol: 6502 UG
Vitamin A, IU: 21650 IU
Fatty acids, total saturated: 1.17 G
SFA 14:0: 0.02 G
SFA 16:0: 0.44 G
SFA 18:0: 0.7 G
Fatty acids, total monounsaturated: 0.52 G
MUFA 16:1: 0.03 G
MUFA 18:1: 0.46 G
Fatty acids, total polyunsaturated: 0.87 G
PUFA 18:2: 0.35 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.44 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.02 G
Cholesterol: 301 MG
Tryptophan: 0.301 G
Threonine: 0.91 G
Isoleucine: 1.085 G
Leucine: 1.906 G
Lysine: 1.649 G
Methionine: 0.53 G
Cystine: 0.404 G
Phenylalanine: 1.047 G
Tyrosine: 0.729 G
Valine: 1.321 G
Arginine: 1.317 G
Histidine: 0.582 G
Alanine: 1.276 G
Aspartic acid: 1.937 G
Glutamic acid: 2.782 G
Glycine: 1.239 G
Proline: 1.146 G
Serine: 1.157 G
Pork, fresh, variety meats and by-products, lungs, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
LUNG
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 80 G
Energy: 99 KCAL
Energy: 414 kJ
Protein: 16.6 G
Total lipid (fat): 3.1 G
Ash: 0.9 G
Calcium, Ca: 8 MG
Iron, Fe: 16.41 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 186 MG
Potassium, K: 151 MG
Sodium, Na: 81 MG
Zinc, Zn: 2.45 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 23.4 UG
Vitamin C, total ascorbic acid: 7.9 MG
Thiamin: 0.079 MG
Riboflavin: 0.322 MG
Niacin: 1.364 MG
Pantothenic acid: 0.663 MG
Vitamin B-6: 0.08 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin B-12: 2.03 UG
Fatty acids, total saturated: 1.09 G
SFA 14:0: 0.03 G
SFA 16:0: 0.72 G
SFA 18:0: 0.33 G
Fatty acids, total monounsaturated: 0.7 G
MUFA 16:1: 0.06 G
MUFA 18:1: 0.63 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.13 G
PUFA 20:4: 0.2 G
PUFA 20:5 n-3 (EPA): 0.01 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.01 G
Cholesterol: 387 MG
Tryptophan: 0.146 G
Threonine: 0.584 G
Isoleucine: 0.664 G
Leucine: 1.288 G
Lysine: 1.211 G
Methionine: 0.268 G
Cystine: 0.261 G
Phenylalanine: 0.691 G
Tyrosine: 0.47 G
Valine: 0.988 G
Arginine: 0.863 G
Histidine: 0.42 G
Alanine: 1.049 G
Aspartic acid: 1.493 G
Glutamic acid: 1.726 G
Glycine: 1.211 G
Proline: 1.062 G
Serine: 0.732 G
Pork, fresh, variety meats and by-products, lungs, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
LUNG
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.52 G
Energy: 85 KCAL
Energy: 356 kJ
Protein: 14.08 G
Total lipid (fat): 2.72 G
Ash: 0.8 G
Calcium, Ca: 7 MG
Iron, Fe: 18.9 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 196 MG
Potassium, K: 303 MG
Sodium, Na: 153 MG
Zinc, Zn: 2.03 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 17.8 UG
Vitamin C, total ascorbic acid: 12.3 MG
Thiamin: 0.085 MG
Riboflavin: 0.43 MG
Niacin: 3.345 MG
Pantothenic acid: 0.9 MG
Vitamin B-6: 0.1 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.75 UG
Fatty acids, total saturated: 0.96 G
SFA 14:0: 0.02 G
SFA 16:0: 0.63 G
SFA 18:0: 0.29 G
Fatty acids, total monounsaturated: 0.61 G
MUFA 16:1: 0.05 G
MUFA 18:1: 0.56 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.34 G
PUFA 18:2: 0.12 G
PUFA 20:4: 0.18 G
PUFA 20:5 n-3 (EPA): 0.01 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.01 G
Cholesterol: 320 MG
Tryptophan: 0.124 G
Threonine: 0.496 G
Isoleucine: 0.563 G
Leucine: 1.093 G
Lysine: 1.027 G
Methionine: 0.228 G
Cystine: 0.221 G
Phenylalanine: 0.586 G
Tyrosine: 0.398 G
Valine: 0.838 G
Arginine: 0.732 G
Histidine: 0.356 G
Alanine: 0.89 G
Aspartic acid: 1.266 G
Glutamic acid: 1.464 G
Glycine: 1.027 G
Proline: 0.901 G
Serine: 0.621 G
Pork, fresh, variety meats and by-products, mechanically separated, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
MEAT PART Edible flesh of any type of animal, including poultry and seafood. Excludes animal fat, which is indexed under *FAT OR OIL* or under *FAT, TRIM*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, OTHER
Water: 56.87 G
Energy: 304 KCAL
Energy: 1272 kJ
Protein: 15.03 G
Total lipid (fat): 26.54 G
Ash: 1.56 G
Calcium, Ca: 315 MG
Iron, Fe: 4.25 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 200 MG
Potassium, K: 298 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.44 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 32.9 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.697 MG
Riboflavin: 0.201 MG
Niacin: 3.171 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.37 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Fatty acids, total saturated: 9.82 G
SFA 14:0: 0.22 G
SFA 16:0: 6.13 G
SFA 18:0: 3.37 G
Fatty acids, total monounsaturated: 12.26 G
MUFA 16:1: 0.44 G
MUFA 18:1: 11.41 G
MUFA 20:1: 0.32 G
Fatty acids, total polyunsaturated: 2.44 G
PUFA 18:2: 2.14 G
PUFA 18:3: 0.16 G
PUFA 20:4: 0.05 G
Cholesterol: 77 MG
Tryptophan: 0.202 G
Threonine: 0.617 G
Isoleucine: 0.689 G
Leucine: 1.099 G
Lysine: 1.18 G
Methionine: 0.313 G
Cystine: 0.169 G
Phenylalanine: 0.648 G
Tyrosine: 0.518 G
Valine: 0.913 G
Arginine: 1.074 G
Histidine: 0.54 G
Alanine: 0.874 G
Aspartic acid: 1.152 G
Glutamic acid: 1.983 G
Glycine: 0.862 G
Proline: 0.718 G
Serine: 0.6 G
Pork, fresh, variety meats and by-products, pancreas, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
PANCREAS
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 60.3 G
Energy: 219 KCAL
Energy: 916 kJ
Protein: 28.5 G
Total lipid (fat): 10.8 G
Ash: 1.2 G
Calcium, Ca: 16 MG
Iron, Fe: 2.69 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 291 MG
Potassium, K: 168 MG
Sodium, Na: 42 MG
Zinc, Zn: 4.29 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.198 MG
Selenium, Se: 72.8 UG
Vitamin C, total ascorbic acid: 5.7 MG
Thiamin: 0.092 MG
Riboflavin: 0.658 MG
Niacin: 3.206 MG
Pantothenic acid: 4.741 MG
Vitamin B-6: 0.44 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 17.07 UG
Fatty acids, total saturated: 3.73 G
SFA 14:0: 0.09 G
SFA 16:0: 2 G
SFA 18:0: 1.4 G
Fatty acids, total monounsaturated: 3.75 G
MUFA 16:1: 0.65 G
MUFA 18:1: 3.11 G
Fatty acids, total polyunsaturated: 2.03 G
PUFA 18:2: 1.18 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.47 G
Cholesterol: 315 MG
Tryptophan: 0.625 G
Threonine: 1.281 G
Isoleucine: 1.496 G
Leucine: 2.13 G
Lysine: 1.965 G
Methionine: 0.47 G
Cystine: 0.365 G
Phenylalanine: 1.222 G
Tyrosine: 1.195 G
Valine: 1.537 G
Arginine: 1.642 G
Histidine: 0.552 G
Alanine: 1.459 G
Aspartic acid: 2.736 G
Glutamic acid: 2.348 G
Glycine: 1.737 G
Proline: 1.459 G
Serine: 1.14 G
Pork, fresh, variety meats and by-products, pancreas, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
PANCREAS
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 67.18 G
Energy: 199 KCAL
Energy: 833 kJ
Protein: 18.56 G
Total lipid (fat): 13.24 G
Ash: 1.12 G
Calcium, Ca: 11 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 234 MG
Potassium, K: 197 MG
Sodium, Na: 44 MG
Zinc, Zn: 2.62 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.157 MG
Selenium, Se: 40.8 UG
Vitamin C, total ascorbic acid: 15.3 MG
Thiamin: 0.105 MG
Riboflavin: 0.46 MG
Niacin: 3.45 MG
Pantothenic acid: 4.555 MG
Vitamin B-6: 0.46 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 16.4 UG
Fatty acids, total saturated: 4.58 G
SFA 14:0: 0.11 G
SFA 16:0: 2.45 G
SFA 18:0: 1.72 G
Fatty acids, total monounsaturated: 4.6 G
MUFA 16:1: 0.79 G
MUFA 18:1: 3.81 G
Fatty acids, total polyunsaturated: 2.48 G
PUFA 18:2: 1.45 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.57 G
Cholesterol: 193 MG
Tryptophan: 0.407 G
Threonine: 0.835 G
Isoleucine: 0.974 G
Leucine: 1.387 G
Lysine: 1.28 G
Methionine: 0.306 G
Cystine: 0.238 G
Phenylalanine: 0.796 G
Tyrosine: 0.778 G
Valine: 1.001 G
Arginine: 1.069 G
Histidine: 0.359 G
Alanine: 0.95 G
Aspartic acid: 1.782 G
Glutamic acid: 1.53 G
Glycine: 1.132 G
Proline: 0.95 G
Serine: 0.742 G
Pork, fresh, variety meats and by-products, spleen, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SPLEEN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 66.7 G
Energy: 149 KCAL
Energy: 623 kJ
Protein: 28.2 G
Total lipid (fat): 3.2 G
Ash: 1.7 G
Calcium, Ca: 13 MG
Iron, Fe: 22.23 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 283 MG
Potassium, K: 227 MG
Sodium, Na: 107 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.133 MG
Manganese, Mn: 0.045 MG
Selenium, Se: 49.6 UG
Vitamin C, total ascorbic acid: 11.6 MG
Thiamin: 0.139 MG
Riboflavin: 0.258 MG
Niacin: 5.938 MG
Pantothenic acid: 0.892 MG
Vitamin B-6: 0.06 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 2.76 UG
Fatty acids, total saturated: 1.06 G
SFA 12:0: 0.01 G
SFA 14:0: 0.07 G
SFA 16:0: 0.57 G
SFA 18:0: 0.4 G
Fatty acids, total monounsaturated: 0.86 G
MUFA 16:1: 0.12 G
MUFA 18:1: 0.73 G
Fatty acids, total polyunsaturated: 0.23 G
PUFA 18:2: 0.23 G
Cholesterol: 504 MG
Tryptophan: 0.289 G
Threonine: 1.128 G
Isoleucine: 1.259 G
Leucine: 2.306 G
Lysine: 2.107 G
Methionine: 0.523 G
Cystine: 0.361 G
Phenylalanine: 1.205 G
Tyrosine: 0.79 G
Valine: 1.534 G
Arginine: 1.539 G
Histidine: 0.672 G
Alanine: 1.822 G
Aspartic acid: 2.482 G
Glutamic acid: 3.24 G
Glycine: 1.805 G
Proline: 1.571 G
Serine: 1.232 G
Pork, fresh, variety meats and by-products, spleen, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SPLEEN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 78.43 G
Energy: 100 KCAL
Energy: 418 kJ
Protein: 17.86 G
Total lipid (fat): 2.59 G
Ash: 1.53 G
Calcium, Ca: 10 MG
Iron, Fe: 22.32 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 260 MG
Potassium, K: 396 MG
Sodium, Na: 98 MG
Zinc, Zn: 2.54 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.072 MG
Selenium, Se: 32.8 UG
Vitamin C, total ascorbic acid: 28.5 MG
Thiamin: 0.13 MG
Riboflavin: 0.3 MG
Niacin: 5.867 MG
Pantothenic acid: 1.055 MG
Vitamin B-6: 0.06 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 3.26 UG
Fatty acids, total saturated: 0.86 G
SFA 12:0: 0.01 G
SFA 14:0: 0.06 G
SFA 16:0: 0.46 G
SFA 18:0: 0.33 G
Fatty acids, total monounsaturated: 0.69 G
MUFA 16:1: 0.1 G
MUFA 18:1: 0.59 G
Fatty acids, total polyunsaturated: 0.19 G
PUFA 18:2: 0.19 G
Cholesterol: 363 MG
Tryptophan: 0.183 G
Threonine: 0.714 G
Isoleucine: 0.797 G
Leucine: 1.46 G
Lysine: 1.334 G
Methionine: 0.331 G
Cystine: 0.229 G
Phenylalanine: 0.763 G
Tyrosine: 0.5 G
Valine: 0.971 G
Arginine: 0.974 G
Histidine: 0.426 G
Alanine: 1.154 G
Aspartic acid: 1.571 G
Glutamic acid: 2.051 G
Glycine: 1.143 G
Proline: 0.995 G
Serine: 0.78 G
Pork, fresh, variety meats and by-products, stomach, cooked, simmered
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
STOMACH
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.72 G
Energy: 157 KCAL
Energy: 658 kJ
Protein: 21.4 G
Total lipid (fat): 7.26 G
Ash: 0.52 G
Carbohydrate, by difference: 0.09 G
Calcium, Ca: 15 MG
Iron, Fe: 1.23 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 129 MG
Potassium, K: 85 MG
Sodium, Na: 40 MG
Zinc, Zn: 2.92 MG
Copper, Cu: 0.239 MG
Manganese, Mn: 0.071 MG
Selenium, Se: 40.3 UG
Thiamin: 0.04 MG
Riboflavin: 0.188 MG
Niacin: 1.38 MG
Pantothenic acid: 0.566 MG
Vitamin B-6: 0.021 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 0.48 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Fatty acids, total saturated: 2.99 G
SFA 14:0: 0.085 G
SFA 16:0: 1.548 G
SFA 17:0: 0.022 G
SFA 18:0: 1.304 G
SFA 20:0: 0.02 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 2.126 G
MUFA 16:1: 0.094 G
MUFA 18:1: 1.991 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 0.738 G
PUFA 18:2: 0.547 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.029 G
PUFA 20:4: 0.146 G
Fatty acids, total trans: 0.11 G
Cholesterol: 316 MG
Pork, fresh, variety meats and by-products, stomach, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
STOMACH
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.5 G
Energy: 159 KCAL
Energy: 665 kJ
Protein: 16.85 G
Total lipid (fat): 10.14 G
Ash: 0.63 G
Calcium, Ca: 11 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 130 MG
Potassium, K: 140 MG
Sodium, Na: 75 MG
Zinc, Zn: 1.85 MG
Copper, Cu: 0.169 MG
Manganese, Mn: 0.038 MG
Selenium, Se: 31.1 UG
Thiamin: 0.051 MG
Riboflavin: 0.201 MG
Niacin: 2.48 MG
Pantothenic acid: 1.22 MG
Vitamin B-6: 0.034 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 194.8 MG
Vitamin B-12: 0.3 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Fatty acids, total saturated: 4.025 G
SFA 14:0: 0.125 G
SFA 16:0: 2.264 G
SFA 17:0: 0.025 G
SFA 18:0: 1.591 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 3.59 G
MUFA 16:1: 0.202 G
MUFA 18:1: 3.32 G
MUFA 20:1: 0.068 G
Fatty acids, total polyunsaturated: 0.892 G
PUFA 18:2: 0.724 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 n-6 c,c: 0.037 G
PUFA 20:4: 0.11 G
Fatty acids, total trans: 0.13 G
Cholesterol: 223 MG
Pork, fresh, variety meats and by-products, tail, cooked, simmered
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
TAIL
Water: 46.7 G
Energy: 396 KCAL
Energy: 1657 kJ
Protein: 17 G
Total lipid (fat): 35.8 G
Ash: 0.4 G
Calcium, Ca: 14 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 47 MG
Potassium, K: 157 MG
Sodium, Na: 25 MG
Zinc, Zn: 1.64 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 3.1 UG
Thiamin: 0.07 MG
Riboflavin: 0.07 MG
Niacin: 1.12 MG
Pantothenic acid: 0.423 MG
Vitamin B-6: 0.27 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 0.55 UG
Fatty acids, total saturated: 12.45 G
SFA 14:0: 0.57 G
SFA 16:0: 8.13 G
SFA 18:0: 3.75 G
Fatty acids, total monounsaturated: 16.89 G
MUFA 16:1: 1.31 G
MUFA 18:1: 15.58 G
Fatty acids, total polyunsaturated: 3.94 G
PUFA 18:2: 3.41 G
PUFA 18:3: 0.3 G
PUFA 20:4: 0.23 G
Cholesterol: 129 MG
Tryptophan: 0.102 G
Threonine: 0.595 G
Isoleucine: 0.391 G
Leucine: 0.952 G
Lysine: 1.02 G
Methionine: 0.306 G
Cystine: 0.22 G
Phenylalanine: 0.51 G
Tyrosine: 0.34 G
Valine: 0.51 G
Arginine: 1.173 G
Histidine: 0.306 G
Alanine: 1.258 G
Aspartic acid: 1.428 G
Glutamic acid: 2.193 G
Glycine: 2.261 G
Proline: 1.428 G
Serine: 0.731 G
Pork, fresh, variety meats and by-products, tail, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
TAIL
Water: 46.05 G
Energy: 378 KCAL
Energy: 1582 kJ
Protein: 17.75 G
Total lipid (fat): 33.5 G
Ash: 0.5 G
Calcium, Ca: 18 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 50 MG
Potassium, K: 349 MG
Sodium, Na: 63 MG
Zinc, Zn: 2.31 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 2.7 UG
Thiamin: 0.21 MG
Riboflavin: 0.11 MG
Niacin: 2.06 MG
Pantothenic acid: 0.673 MG
Vitamin B-6: 0.37 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.88 UG
Fatty acids, total saturated: 11.64 G
SFA 14:0: 0.53 G
SFA 16:0: 7.6 G
SFA 18:0: 3.51 G
Fatty acids, total monounsaturated: 15.8 G
MUFA 16:1: 1.22 G
MUFA 18:1: 14.58 G
Fatty acids, total polyunsaturated: 3.68 G
PUFA 18:2: 3.19 G
PUFA 18:3: 0.28 G
PUFA 20:4: 0.21 G
Cholesterol: 97 MG
Tryptophan: 0.089 G
Threonine: 0.55 G
Isoleucine: 0.408 G
Leucine: 0.905 G
Lysine: 1.012 G
Methionine: 0.32 G
Cystine: 0.23 G
Phenylalanine: 0.479 G
Tyrosine: 0.32 G
Valine: 0.515 G
Arginine: 1.189 G
Histidine: 0.302 G
Alanine: 1.278 G
Aspartic acid: 1.384 G
Glutamic acid: 2.13 G
Glycine: 2.361 G
Proline: 1.509 G
Serine: 0.692 G
Pork, fresh, variety meats and by-products, tongue, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
TONGUE
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 56.9 G
Energy: 271 KCAL
Energy: 1134 kJ
Protein: 24.1 G
Total lipid (fat): 18.6 G
Ash: 0.8 G
Calcium, Ca: 19 MG
Iron, Fe: 4.99 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 174 MG
Potassium, K: 237 MG
Sodium, Na: 109 MG
Zinc, Zn: 4.53 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 15.5 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.317 MG
Riboflavin: 0.51 MG
Niacin: 5.34 MG
Pantothenic acid: 0.507 MG
Vitamin B-6: 0.23 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 2.39 UG
Fatty acids, total saturated: 6.449 G
SFA 10:0: 0.02 G
SFA 12:0: 0.09 G
SFA 14:0: 0.34 G
SFA 16:0: 4.129 G
SFA 18:0: 1.87 G
Fatty acids, total monounsaturated: 8.759 G
MUFA 16:1: 0.7 G
MUFA 18:1: 7.889 G
MUFA 20:1: 0.17 G
Fatty acids, total polyunsaturated: 1.93 G
PUFA 18:2: 1.84 G
PUFA 18:3: 0.09 G
Cholesterol: 146 MG
Tryptophan: 0.278 G
Threonine: 1.018 G
Isoleucine: 1.099 G
Leucine: 1.932 G
Lysine: 1.97 G
Methionine: 0.54 G
Phenylalanine: 0.999 G
Valine: 1.253 G
Arginine: 1.488 G
Histidine: 0.605 G
Aspartic acid: 2.24 G
Glutamic acid: 3.035 G
Glycine: 1.781 G
Pork, fresh, variety meats and by-products, tongue, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
TONGUE
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 65.9 G
Energy: 225 KCAL
Energy: 941 kJ
Protein: 16.3 G
Total lipid (fat): 17.2 G
Ash: 0.9 G
Calcium, Ca: 16 MG
Iron, Fe: 3.35 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 193 MG
Potassium, K: 243 MG
Sodium, Na: 110 MG
Zinc, Zn: 3.01 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 10.4 UG
Vitamin C, total ascorbic acid: 4.4 MG
Thiamin: 0.49 MG
Riboflavin: 0.485 MG
Niacin: 5.3 MG
Pantothenic acid: 0.641 MG
Vitamin B-6: 0.24 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 2.84 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Fatty acids, total saturated: 5.96 G
SFA 10:0: 0.02 G
SFA 12:0: 0.09 G
SFA 14:0: 0.31 G
SFA 16:0: 3.82 G
SFA 18:0: 1.73 G
Fatty acids, total monounsaturated: 8.13 G
MUFA 16:1: 0.64 G
MUFA 18:1: 7.3 G
Fatty acids, total polyunsaturated: 1.78 G
PUFA 18:2: 1.7 G
PUFA 18:3: 0.08 G
Cholesterol: 101 MG
Tryptophan: 0.188 G
Threonine: 0.689 G
Isoleucine: 0.743 G
Leucine: 1.307 G
Lysine: 1.333 G
Methionine: 0.365 G
Cystine: 0.235 G
Phenylalanine: 0.675 G
Tyrosine: 0.496 G
Valine: 0.848 G
Arginine: 1.007 G
Histidine: 0.409 G
Alanine: 0.861 G
Aspartic acid: 1.515 G
Glutamic acid: 2.052 G
Glycine: 1.205 G
Proline: 0.861 G
Serine: 0.678 G
PORK, GROUND SMFD 2/5lb
brand_owner: SMITHFIELD FOODS INC.
brand_name: Smithfield
gtin_upc: 00070800042074
ingredients: Fresh ground pork with no additional ingredients
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 259 KCAL
Protein: 17.86 G
Total lipid (fat): 19.64 G
Calcium, Ca: 18 MG
Iron, Fe: 0.64 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 67 MG
PORK, GROUND SMFD 2/5lb
brand_owner: SMITHFIELD FOODS INC.
brand_name: Smithfield
gtin_upc: 00070800042074
ingredients: Fresh ground pork with no additional ingredients
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 259 KCAL
Protein: 17.86 G
Total lipid (fat): 19.64 G
Calcium, Ca: 18 MG
Iron, Fe: 0.64 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 67 MG
PORK, GROUND SMFD 2/5lb
brand_owner: Smithfield Foods Inc.
gtin_upc: 00070800042074
ingredients: Fresh ground pork with no additional ingredients
serving_size: 112.0 g
household_serving_fulltext: 4 ounces
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 259 KCAL
Protein: 17.86 G
Total lipid (fat): 19.64 G
Calcium, Ca: 18 MG
Iron, Fe: 0.64 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 67 MG
PORK, GROUND SMFD 2/5lb
brand_owner: Smithfield Foods Inc.
gtin_upc: 00070800042074
ingredients: Fresh ground pork with no additional ingredients
serving_size: 112.0 g
household_serving_fulltext: 4 ounces
market_country: United States
Energy: 259 KCAL
Protein: 17.86 G
Total lipid (fat): 19.64 G
Calcium, Ca: 18 MG
Iron, Fe: 0.64 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 67 MG
Pork, ground, 72% lean / 28% fat, cooked, crumbles
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 41.67 G
Energy: 393 KCAL
Energy: 1645 kJ
Protein: 22.83 G
Total lipid (fat): 32.93 G
Ash: 1.18 G
Carbohydrate, by difference: 1.39 G
Calcium, Ca: 20 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 192 MG
Potassium, K: 280 MG
Sodium, Na: 94 MG
Zinc, Zn: 2.58 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 38 UG
Thiamin: 0.341 MG
Riboflavin: 0.488 MG
Niacin: 7.522 MG
Pantothenic acid: 0.984 MG
Vitamin B-6: 0.508 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 79.9 MG
Betaine: 7.3 MG
Vitamin B-12: 1.17 UG
Vitamin E (alpha-tocopherol): 0.35 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 11.345 G
SFA 10:0: 0.025 G
SFA 12:0: 0.024 G
SFA 14:0: 0.423 G
SFA 15:0: 0.018 G
SFA 16:0: 7.138 G
SFA 17:0: 0.106 G
SFA 18:0: 3.544 G
SFA 20:0: 0.067 G
Fatty acids, total monounsaturated: 29.613 G
MUFA 16:1: 0.789 G
MUFA 18:1: 14.256 G
MUFA 18:1 c: 14.076 G
MUFA 20:1: 0.311 G
Fatty acids, total polyunsaturated: 8.327 G
PUFA 18:2: 3.769 G
PUFA 18:2 n-6 c,c: 3.72 G
PUFA 18:3: 0.21 G
PUFA 18:3 n-3 c,c,c (ALA): 0.21 G
PUFA 20:2 n-6 c,c: 0.18 G
PUFA 20:3: 0.034 G
PUFA 20:4: 0.117 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.229 G
Fatty acids, total trans-monoenoic: 0.18 G
TFA 18:1 t: 0.18 G
TFA 18:2 t,t: 0.049 G
Fatty acids, total trans-polyenoic: 0.049 G
Cholesterol: 100 MG
Tryptophan: 0.295 G
Threonine: 0.968 G
Isoleucine: 1.043 G
Leucine: 1.821 G
Lysine: 1.964 G
Methionine: 0.61 G
Cystine: 0.264 G
Phenylalanine: 0.972 G
Tyrosine: 0.967 G
Valine: 1.149 G
Arginine: 1.489 G
Histidine: 0.902 G
Alanine: 1.346 G
Aspartic acid: 2.056 G
Glutamic acid: 3.374 G
Glycine: 1.276 G
Proline: 1.12 G
Serine: 0.916 G
Hydroxyproline: 0.214 G
Pork, ground, 72% lean / 28% fat, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 43.85 G
Energy: 377 KCAL
Energy: 1579 kJ
Protein: 22.59 G
Total lipid (fat): 31.42 G
Ash: 1.05 G
Carbohydrate, by difference: 1.08 G
Calcium, Ca: 20 MG
Iron, Fe: 1.21 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 181 MG
Potassium, K: 275 MG
Sodium, Na: 91 MG
Zinc, Zn: 2.48 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 37.9 UG
Thiamin: 0.271 MG
Riboflavin: 0.488 MG
Niacin: 6.852 MG
Pantothenic acid: 0.815 MG
Vitamin B-6: 0.443 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 76.1 MG
Betaine: 5.4 MG
Vitamin B-12: 1.11 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Tocopherol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 10.804 G
SFA 10:0: 0.024 G
SFA 12:0: 0.023 G
SFA 14:0: 0.401 G
SFA 15:0: 0.017 G
SFA 16:0: 6.749 G
SFA 17:0: 0.097 G
SFA 18:0: 3.397 G
SFA 20:0: 0.061 G
Fatty acids, total monounsaturated: 14.356 G
MUFA 16:1: 0.692 G
MUFA 18:1: 13.51 G
MUFA 18:1 c: 13.35 G
MUFA 20:1: 0.275 G
Fatty acids, total polyunsaturated: 4.222 G
PUFA 18:2: 3.75 G
PUFA 18:2 n-6 c,c: 3.711 G
PUFA 18:3: 0.202 G
PUFA 18:3 n-3 c,c,c (ALA): 0.202 G
PUFA 20:2 n-6 c,c: 0.172 G
PUFA 20:3: 0.033 G
PUFA 20:4: 0.122 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.229 G
Fatty acids, total trans-monoenoic: 0.16 G
TFA 18:1 t: 0.16 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 99 MG
Tryptophan: 0.292 G
Threonine: 0.958 G
Isoleucine: 1.033 G
Leucine: 1.802 G
Lysine: 1.943 G
Methionine: 0.603 G
Cystine: 0.261 G
Phenylalanine: 0.962 G
Tyrosine: 0.957 G
Valine: 1.137 G
Arginine: 1.473 G
Histidine: 0.893 G
Alanine: 1.332 G
Aspartic acid: 2.035 G
Glutamic acid: 3.339 G
Glycine: 1.263 G
Proline: 1.109 G
Serine: 0.906 G
Hydroxyproline: 0.211 G
Pork, ground, 84% lean / 16% fat, cooked, crumbles
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 51.35 G
Energy: 289 KCAL
Energy: 1211 kJ
Protein: 26.69 G
Total lipid (fat): 20.04 G
Ash: 1.34 G
Carbohydrate, by difference: 0.58 G
Calcium, Ca: 20 MG
Iron, Fe: 1.1 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 226 MG
Potassium, K: 354 MG
Sodium, Na: 89 MG
Zinc, Zn: 2.57 MG
Copper, Cu: 0.04 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 42.4 UG
Thiamin: 0.421 MG
Riboflavin: 0.486 MG
Niacin: 9.286 MG
Pantothenic acid: 0.915 MG
Vitamin B-6: 0.613 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 89.7 MG
Betaine: 8.5 MG
Vitamin B-12: 1.02 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Tocopherol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 20 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 6.631 G
SFA 10:0: 0.017 G
SFA 12:0: 0.016 G
SFA 14:0: 0.243 G
SFA 15:0: 0.012 G
SFA 16:0: 4.15 G
SFA 17:0: 0.062 G
SFA 18:0: 2.072 G
SFA 20:0: 0.04 G
Fatty acids, total monounsaturated: 9.021 G
MUFA 16:1: 0.467 G
MUFA 18:1: 8.292 G
MUFA 18:1 c: 8.174 G
MUFA 20:1: 0.177 G
Fatty acids, total polyunsaturated: 2.549 G
PUFA 18:2: 2.214 G
PUFA 18:2 n-6 c,c: 2.182 G
PUFA 18:3: 0.118 G
PUFA 18:3 n-3 c,c,c (ALA): 0.118 G
PUFA 20:2 n-6 c,c: 0.104 G
PUFA 20:3: 0.019 G
PUFA 20:4: 0.093 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.15 G
Fatty acids, total trans-monoenoic: 0.118 G
TFA 18:1 t: 0.118 G
TFA 18:2 t,t: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Cholesterol: 89 MG
Tryptophan: 0.344 G
Threonine: 1.132 G
Isoleucine: 1.22 G
Leucine: 2.129 G
Lysine: 2.296 G
Methionine: 0.713 G
Cystine: 0.308 G
Phenylalanine: 1.136 G
Tyrosine: 1.13 G
Valine: 1.343 G
Arginine: 1.741 G
Histidine: 1.055 G
Alanine: 1.573 G
Aspartic acid: 2.404 G
Glutamic acid: 3.944 G
Glycine: 1.492 G
Proline: 1.31 G
Serine: 1.071 G
Hydroxyproline: 0.25 G
Pork, ground, 84% lean / 16% fat, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 51.97 G
Energy: 301 KCAL
Energy: 1260 kJ
Protein: 27.14 G
Total lipid (fat): 21.39 G
Ash: 1.26 G
Calcium, Ca: 20 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 221 MG
Potassium, K: 345 MG
Sodium, Na: 89 MG
Zinc, Zn: 2.54 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 43.5 UG
Thiamin: 0.352 MG
Riboflavin: 0.462 MG
Niacin: 8.573 MG
Pantothenic acid: 0.83 MG
Vitamin B-6: 0.535 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 85.6 MG
Betaine: 7.4 MG
Vitamin B-12: 0.97 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Tocopherol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 7.453 G
SFA 10:0: 0.016 G
SFA 12:0: 0.015 G
SFA 14:0: 0.272 G
SFA 15:0: 0.012 G
SFA 16:0: 4.646 G
SFA 17:0: 0.081 G
SFA 18:0: 2.337 G
SFA 20:0: 0.036 G
Fatty acids, total monounsaturated: 10.032 G
MUFA 16:1: 0.519 G
MUFA 18:1: 9.428 G
MUFA 18:1 c: 9.295 G
MUFA 20:1: 0.193 G
Fatty acids, total polyunsaturated: 3.061 G
PUFA 18:2: 2.606 G
PUFA 18:2 n-6 c,c: 2.569 G
PUFA 18:3: 0.144 G
PUFA 18:3 n-3 c,c,c (ALA): 0.144 G
PUFA 20:2 n-6 c,c: 0.125 G
PUFA 20:3: 0.024 G
PUFA 20:4: 0.111 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.192 G
Fatty acids, total trans-monoenoic: 0.132 G
TFA 18:1 t: 0.132 G
TFA 18:2 t,t: 0.037 G
Fatty acids, total trans-polyenoic: 0.037 G
Cholesterol: 97 MG
Tryptophan: 0.35 G
Threonine: 1.151 G
Isoleucine: 1.241 G
Leucine: 2.165 G
Lysine: 2.335 G
Methionine: 0.725 G
Cystine: 0.313 G
Phenylalanine: 1.155 G
Tyrosine: 1.149 G
Valine: 1.366 G
Arginine: 1.77 G
Histidine: 1.072 G
Alanine: 1.6 G
Aspartic acid: 2.444 G
Glutamic acid: 4.011 G
Glycine: 1.517 G
Proline: 1.332 G
Serine: 1.089 G
Hydroxyproline: 0.254 G
Pork, ground, 84% lean / 16% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.67 G
Energy: 218 KCAL
Energy: 911 kJ
Protein: 17.99 G
Total lipid (fat): 16 G
Ash: 0.91 G
Carbohydrate, by difference: 0.44 G
Calcium, Ca: 15 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 161 MG
Potassium, K: 244 MG
Sodium, Na: 68 MG
Zinc, Zn: 1.91 MG
Copper, Cu: 0.032 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 30.2 UG
Thiamin: 0.332 MG
Riboflavin: 0.338 MG
Niacin: 6.416 MG
Pantothenic acid: 0.639 MG
Vitamin B-6: 0.551 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 61.5 MG
Betaine: 5.5 MG
Vitamin B-12: 0.73 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Tocopherol, gamma: 0.05 MG
Vitamin D (D2 + D3), International Units: 17 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 4.93 G
SFA 10:0: 0.012 G
SFA 12:0: 0.011 G
SFA 14:0: 0.186 G
SFA 15:0: 0.009 G
SFA 16:0: 3.082 G
SFA 17:0: 0.048 G
SFA 18:0: 1.555 G
SFA 20:0: 0.028 G
Fatty acids, total monounsaturated: 6.68 G
MUFA 16:1: 0.346 G
MUFA 18:1: 6.203 G
MUFA 18:1 c: 6.107 G
MUFA 20:1: 0.132 G
Fatty acids, total polyunsaturated: 2.05 G
PUFA 18:2: 1.841 G
PUFA 18:2 n-6 c,c: 1.812 G
PUFA 18:3: 0.089 G
PUFA 18:3 n-3 c,c,c (ALA): 0.089 G
PUFA 20:2 n-6 c,c: 0.086 G
PUFA 20:3: 0.015 G
PUFA 20:4: 0.078 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.124 G
Fatty acids, total trans-monoenoic: 0.095 G
TFA 18:1 t: 0.095 G
TFA 18:2 t,t: 0.029 G
Fatty acids, total trans-polyenoic: 0.029 G
Cholesterol: 68 MG
Tryptophan: 0.232 G
Threonine: 0.763 G
Isoleucine: 0.822 G
Leucine: 1.435 G
Lysine: 1.547 G
Methionine: 0.48 G
Cystine: 0.208 G
Phenylalanine: 0.766 G
Tyrosine: 0.762 G
Valine: 0.905 G
Arginine: 1.173 G
Histidine: 0.711 G
Alanine: 1.06 G
Aspartic acid: 1.62 G
Glutamic acid: 2.658 G
Glycine: 1.005 G
Proline: 0.883 G
Serine: 0.722 G
Hydroxyproline: 0.168 G
Pork, ground, 96% lean / 4% fat, cooked, crumbles
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.03 G
Energy: 187 KCAL
Energy: 781 kJ
Protein: 30.55 G
Total lipid (fat): 7.15 G
Ash: 1.49 G
Calcium, Ca: 19 MG
Iron, Fe: 1.05 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 261 MG
Potassium, K: 428 MG
Sodium, Na: 84 MG
Zinc, Zn: 2.56 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 46.7 UG
Thiamin: 0.5 MG
Riboflavin: 0.484 MG
Niacin: 11.05 MG
Pantothenic acid: 0.846 MG
Vitamin B-6: 0.717 MG
Choline, total: 99.4 MG
Betaine: 9.8 MG
Vitamin B-12: 0.86 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Tocopherol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.951 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.063 G
SFA 15:0: 0.013 G
SFA 16:0: 1.162 G
SFA 17:0: 0.017 G
SFA 18:0: 0.601 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 2.714 G
MUFA 16:1: 0.145 G
MUFA 18:1: 2.327 G
MUFA 18:1 c: 2.271 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 0.776 G
PUFA 18:2: 0.659 G
PUFA 18:2 n-6 c,c: 0.645 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.027 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.07 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.07 G
Fatty acids, total trans-monoenoic: 0.056 G
TFA 18:1 t: 0.056 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 78 MG
Tryptophan: 0.394 G
Threonine: 1.296 G
Isoleucine: 1.396 G
Leucine: 2.437 G
Lysine: 2.628 G
Methionine: 0.816 G
Cystine: 0.353 G
Phenylalanine: 1.3 G
Tyrosine: 1.293 G
Valine: 1.537 G
Arginine: 1.992 G
Histidine: 1.207 G
Alanine: 1.8 G
Aspartic acid: 2.751 G
Glutamic acid: 4.514 G
Glycine: 1.707 G
Proline: 1.499 G
Serine: 1.226 G
Hydroxyproline: 0.286 G
Pork, ground, 96% lean / 4% fat, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 60.08 G
Energy: 185 KCAL
Energy: 773 kJ
Protein: 31.69 G
Total lipid (fat): 6.2 G
Ash: 1.47 G
Carbohydrate, by difference: 0.57 G
Calcium, Ca: 20 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 261 MG
Potassium, K: 415 MG
Sodium, Na: 88 MG
Zinc, Zn: 2.59 MG
Copper, Cu: 0.039 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 49.1 UG
Thiamin: 0.433 MG
Riboflavin: 0.435 MG
Niacin: 10.293 MG
Pantothenic acid: 0.846 MG
Vitamin B-6: 0.627 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 95.2 MG
Betaine: 9.5 MG
Vitamin B-12: 0.83 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Tocopherol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.86 G
SFA 10:0: 0.013 G
SFA 12:0: 0.01 G
SFA 14:0: 0.064 G
SFA 15:0: 0.006 G
SFA 16:0: 1.137 G
SFA 17:0: 0.016 G
SFA 18:0: 0.576 G
SFA 20:0: 0.038 G
Fatty acids, total monounsaturated: 2.36 G
MUFA 16:1: 0.144 G
MUFA 18:1: 2.156 G
MUFA 18:1 c: 2.109 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.81 G
PUFA 18:2: 0.69 G
PUFA 18:2 n-6 c,c: 0.667 G
PUFA 18:3: 0.025 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 20:2 n-6 c,c: 0.029 G
PUFA 20:4: 0.083 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.068 G
Fatty acids, total trans-monoenoic: 0.046 G
TFA 18:1 t: 0.046 G
TFA 18:2 t,t: 0.022 G
Fatty acids, total trans-polyenoic: 0.025 G
Cholesterol: 85 MG
Tryptophan: 0.409 G
Threonine: 1.344 G
Isoleucine: 1.448 G
Leucine: 2.528 G
Lysine: 2.726 G
Methionine: 0.846 G
Cystine: 0.366 G
Phenylalanine: 1.349 G
Tyrosine: 1.342 G
Valine: 1.594 G
Arginine: 2.067 G
Histidine: 1.252 G
Alanine: 1.868 G
Aspartic acid: 2.854 G
Glutamic acid: 4.683 G
Glycine: 1.771 G
Proline: 1.555 G
Serine: 1.271 G
Hydroxyproline: 0.297 G
Pork, ground, 96% lean / 4% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.62 G
Energy: 121 KCAL
Energy: 507 kJ
Protein: 21.1 G
Total lipid (fat): 4 G
Ash: 1.07 G
Carbohydrate, by difference: 0.21 G
Calcium, Ca: 15 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 190 MG
Potassium, K: 310 MG
Sodium, Na: 67 MG
Zinc, Zn: 1.93 MG
Copper, Cu: 0.033 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 34.8 UG
Thiamin: 0.414 MG
Riboflavin: 0.368 MG
Niacin: 7.914 MG
Pantothenic acid: 0.646 MG
Vitamin B-6: 0.668 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 71.7 MG
Betaine: 6.4 MG
Vitamin B-12: 0.64 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.42 G
SFA 10:0: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.052 G
SFA 15:0: 0.004 G
SFA 16:0: 0.883 G
SFA 17:0: 0.013 G
SFA 18:0: 0.454 G
SFA 20:0: 0.004 G
Fatty acids, total monounsaturated: 1.89 G
MUFA 16:1: 0.114 G
MUFA 18:1: 1.756 G
MUFA 18:1 c: 1.736 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.66 G
PUFA 18:2: 0.547 G
PUFA 18:2 n-6 c,c: 0.534 G
PUFA 18:3: 0.027 G
PUFA 18:3 n-3 c,c,c (ALA): 0.027 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.068 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.032 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.019 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 59 MG
Tryptophan: 0.272 G
Threonine: 0.895 G
Isoleucine: 0.964 G
Leucine: 1.683 G
Lysine: 1.815 G
Methionine: 0.564 G
Cystine: 0.244 G
Phenylalanine: 0.898 G
Tyrosine: 0.893 G
Valine: 1.061 G
Arginine: 1.376 G
Histidine: 0.834 G
Alanine: 1.243 G
Aspartic acid: 1.9 G
Glutamic acid: 3.118 G
Glycine: 1.179 G
Proline: 1.035 G
Serine: 0.846 G
Hydroxyproline: 0.197 G
Pork, ground
Water: 51.56 G
Energy: 299 KCAL
Protein: 26.92 G
Total lipid (fat): 21.22 G
Calcium, Ca: 20 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 219 MG
Potassium, K: 342 MG
Sodium, Na: 395 MG
Zinc, Zn: 2.52 MG
Copper, Cu: 0.038 MG
Selenium, Se: 43.2 UG
Thiamin: 0.349 MG
Riboflavin: 0.458 MG
Niacin: 8.505 MG
Vitamin B-6: 0.531 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 84.9 MG
Vitamin B-12: 0.96 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin D (D2 + D3): 0.5 UG
Fatty acids, total saturated: 7.394 G
SFA 10:0: 0.016 G
SFA 12:0: 0.015 G
SFA 14:0: 0.27 G
SFA 16:0: 4.609 G
SFA 18:0: 2.318 G
Fatty acids, total monounsaturated: 9.952 G
MUFA 16:1: 0.515 G
MUFA 18:1: 9.353 G
MUFA 20:1: 0.191 G
Fatty acids, total polyunsaturated: 3.037 G
PUFA 18:2: 2.585 G
PUFA 18:3: 0.143 G
PUFA 20:4: 0.11 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.006 G
Cholesterol: 96 MG
Pork, ham hocks
Water: 58.39 G
Energy: 268 KCAL
Protein: 14.64 G
Total lipid (fat): 22.79 G
Carbohydrate, by difference: 1.09 G
Sugars, Total: 1.09 G
Calcium, Ca: 13 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 221 MG
Potassium, K: 257 MG
Sodium, Na: 1040 MG
Zinc, Zn: 1.49 MG
Copper, Cu: 0.09 MG
Selenium, Se: 27.3 UG
Thiamin: 0.315 MG
Riboflavin: 0.187 MG
Niacin: 4.969 MG
Vitamin B-6: 0.332 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 61.5 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3): 1 UG
Fatty acids, total saturated: 8.113 G
SFA 10:0: 0.018 G
SFA 12:0: 0.017 G
SFA 14:0: 0.302 G
SFA 16:0: 5.073 G
SFA 18:0: 2.568 G
Fatty acids, total monounsaturated: 10.034 G
MUFA 16:1: 0.5 G
MUFA 18:1: 9.36 G
MUFA 20:1: 0.168 G
Fatty acids, total polyunsaturated: 3.822 G
PUFA 18:2: 3.417 G
PUFA 18:3: 0.144 G
PUFA 20:4: 0.088 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 60 MG
Pork, Leg Cap Steak, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 75.18 G
Energy: 123 KCAL
Energy: 515 kJ
Protein: 21.64 G
Total lipid (fat): 3.39 G
Ash: 1.02 G
Calcium, Ca: 7 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 207 MG
Potassium, K: 365 MG
Sodium, Na: 73 MG
Zinc, Zn: 3.18 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 25.2 UG
Thiamin: 0.525 MG
Riboflavin: 0.423 MG
Niacin: 7.092 MG
Pantothenic acid: 0.802 MG
Vitamin B-6: 0.553 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 71.9 MG
Betaine: 6.3 MG
Vitamin B-12: 0.64 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Fatty acids, total saturated: 1.187 G
SFA 14:0: 0.041 G
SFA 16:0: 0.768 G
SFA 17:0: 0.009 G
SFA 18:0: 0.369 G
Fatty acids, total monounsaturated: 1.688 G
MUFA 16:1: 0.11 G
MUFA 18:1: 1.556 G
MUFA 18:1 c: 1.54 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.509 G
PUFA 18:2: 0.422 G
PUFA 18:2 n-6 c,c: 0.422 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.014 G
PUFA 20:4: 0.059 G
Fatty acids, total trans: 0.016 G
Fatty acids, total trans-monoenoic: 0.016 G
TFA 18:1 t: 0.016 G
Cholesterol: 63 MG
Tryptophan: 0.258 G
Threonine: 0.952 G
Isoleucine: 1.025 G
Leucine: 1.781 G
Lysine: 1.924 G
Methionine: 0.593 G
Cystine: 0.244 G
Phenylalanine: 0.899 G
Tyrosine: 0.857 G
Valine: 1.094 G
Arginine: 1.394 G
Histidine: 0.88 G
Alanine: 1.239 G
Aspartic acid: 2.024 G
Glutamic acid: 3.306 G
Glycine: 0.978 G
Proline: 0.875 G
Serine: 0.904 G
Hydroxyproline: 0.075 G
Pork, Leg sirloin tip roast, boneless, separable lean and fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 66.99 G
Energy: 156 KCAL
Energy: 652 kJ
Protein: 31.11 G
Total lipid (fat): 2.56 G
Ash: 1.14 G
Calcium, Ca: 5 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 237 MG
Potassium, K: 363 MG
Sodium, Na: 43 MG
Zinc, Zn: 2.86 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 37.7 UG
Thiamin: 0.603 MG
Riboflavin: 0.51 MG
Niacin: 7.685 MG
Pantothenic acid: 0.802 MG
Vitamin B-6: 0.491 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 106.6 MG
Betaine: 6.3 MG
Vitamin B-12: 0.58 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Fatty acids, total saturated: 0.791 G
SFA 14:0: 0.023 G
SFA 16:0: 0.501 G
SFA 17:0: 0.007 G
SFA 18:0: 0.259 G
Fatty acids, total monounsaturated: 1.022 G
MUFA 16:1: 0.07 G
MUFA 18:1: 0.939 G
MUFA 18:1 c: 0.926 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.474 G
PUFA 18:2: 0.384 G
PUFA 18:2 n-6 c,c: 0.384 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.068 G
Fatty acids, total trans: 0.012 G
Fatty acids, total trans-monoenoic: 0.012 G
TFA 18:1 t: 0.012 G
Cholesterol: 84 MG
Tryptophan: 0.37 G
Threonine: 1.368 G
Isoleucine: 1.473 G
Leucine: 2.56 G
Lysine: 2.767 G
Methionine: 0.853 G
Cystine: 0.351 G
Phenylalanine: 1.292 G
Tyrosine: 1.232 G
Valine: 1.573 G
Arginine: 2.004 G
Histidine: 1.265 G
Alanine: 1.782 G
Aspartic acid: 2.91 G
Glutamic acid: 4.752 G
Glycine: 1.406 G
Proline: 1.258 G
Serine: 1.299 G
Hydroxyproline: 0.109 G
Pork, Leg sirloin tip roast, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 75.88 G
Energy: 113 KCAL
Energy: 474 kJ
Protein: 22.88 G
Total lipid (fat): 1.71 G
Ash: 1.11 G
Calcium, Ca: 5 MG
Iron, Fe: 0.8 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 232 MG
Potassium, K: 399 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.05 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 26.4 UG
Thiamin: 0.654 MG
Riboflavin: 0.357 MG
Niacin: 7.183 MG
Pantothenic acid: 0.9 MG
Vitamin B-6: 0.689 MG
Choline, total: 79.9 MG
Betaine: 6.7 MG
Vitamin B-12: 0.53 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Fatty acids, total saturated: 0.524 G
SFA 14:0: 0.016 G
SFA 16:0: 0.332 G
SFA 17:0: 0.005 G
SFA 18:0: 0.171 G
Fatty acids, total monounsaturated: 0.687 G
MUFA 16:1: 0.046 G
MUFA 18:1: 0.632 G
MUFA 18:1 c: 0.623 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.323 G
PUFA 18:2: 0.257 G
PUFA 18:2 n-6 c,c: 0.257 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.009 G
Fatty acids, total trans-monoenoic: 0.009 G
TFA 18:1 t: 0.009 G
Cholesterol: 62 MG
Tryptophan: 0.272 G
Threonine: 1.006 G
Isoleucine: 1.084 G
Leucine: 1.883 G
Lysine: 2.035 G
Methionine: 0.627 G
Cystine: 0.258 G
Phenylalanine: 0.951 G
Tyrosine: 0.907 G
Valine: 1.157 G
Arginine: 1.475 G
Histidine: 0.931 G
Alanine: 1.311 G
Aspartic acid: 2.141 G
Glutamic acid: 3.496 G
Glycine: 1.034 G
Proline: 0.925 G
Serine: 0.956 G
Hydroxyproline: 0.08 G
Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 68.72 G
Energy: 158 KCAL
Energy: 659 kJ
Protein: 27.57 G
Total lipid (fat): 4.41 G
Ash: 1.07 G
Calcium, Ca: 7 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 221 MG
Potassium, K: 366 MG
Sodium, Na: 76 MG
Zinc, Zn: 4.11 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 32.1 UG
Thiamin: 0.481 MG
Riboflavin: 0.387 MG
Niacin: 8.205 MG
Pantothenic acid: 0.772 MG
Vitamin B-6: 0.43 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 88.4 MG
Betaine: 7.1 MG
Vitamin B-12: 0.69 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Fatty acids, total saturated: 1.358 G
SFA 14:0: 0.045 G
SFA 16:0: 0.875 G
SFA 17:0: 0.011 G
SFA 18:0: 0.425 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 1.928 G
MUFA 16:1: 0.128 G
MUFA 18:1: 1.776 G
MUFA 18:1 c: 1.757 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.578 G
PUFA 18:2: 0.486 G
PUFA 18:2 n-6 c,c: 0.483 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.016 G
PUFA 20:4: 0.061 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.019 G
TFA 18:2 t,t: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 81 MG
Tryptophan: 0.328 G
Threonine: 1.212 G
Isoleucine: 1.306 G
Leucine: 2.269 G
Lysine: 2.452 G
Methionine: 0.756 G
Cystine: 0.311 G
Phenylalanine: 1.146 G
Tyrosine: 1.092 G
Valine: 1.395 G
Arginine: 1.777 G
Histidine: 1.121 G
Alanine: 1.579 G
Aspartic acid: 2.579 G
Glutamic acid: 4.212 G
Glycine: 1.246 G
Proline: 1.115 G
Serine: 1.151 G
Hydroxyproline: 0.096 G
Pork, NFS
Water: 62.2 G
Energy: 192 KCAL
Protein: 27.14 G
Total lipid (fat): 8.67 G
Calcium, Ca: 10 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 245 MG
Potassium, K: 402 MG
Sodium, Na: 348 MG
Zinc, Zn: 2.44 MG
Copper, Cu: 0.088 MG
Selenium, Se: 44.8 UG
Thiamin: 0.605 MG
Riboflavin: 0.234 MG
Niacin: 7.546 MG
Vitamin B-6: 0.615 MG
Choline, total: 81.1 MG
Vitamin B-12: 0.65 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3): 0.7 UG
Fatty acids, total saturated: 3.026 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.108 G
SFA 16:0: 1.873 G
SFA 18:0: 0.996 G
Fatty acids, total monounsaturated: 3.718 G
MUFA 16:1: 0.211 G
MUFA 18:1: 3.439 G
MUFA 20:1: 0.058 G
Fatty acids, total polyunsaturated: 0.997 G
PUFA 18:2: 0.853 G
PUFA 18:3: 0.034 G
PUFA 20:4: 0.068 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 77 MG
Pork, oriental style, dehydrated
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT KNOWN
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 21.8 G
Energy: 615 KCAL
Energy: 2573 kJ
Protein: 11.8 G
Total lipid (fat): 62.4 G
Ash: 2.6 G
Carbohydrate, by difference: 1.4 G
Calcium, Ca: 10 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 128 MG
Potassium, K: 139 MG
Sodium, Na: 685 MG
Zinc, Zn: 1.15 MG
Copper, Cu: 0.064 MG
Selenium, Se: 36.3 UG
Thiamin: 0.45 MG
Riboflavin: 0.14 MG
Niacin: 2.1 MG
Vitamin B-6: 0.2 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin B-12: 0.3 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Fatty acids, total saturated: 23.056 G
SFA 10:0: 0.25 G
SFA 12:0: 0.239 G
SFA 14:0: 0.954 G
SFA 16:0: 14.348 G
SFA 18:0: 7.266 G
Fatty acids, total monounsaturated: 28.555 G
MUFA 16:1: 1.963 G
MUFA 18:1: 26.581 G
Fatty acids, total polyunsaturated: 7.32 G
PUFA 18:2: 6.507 G
PUFA 18:3: 0.813 G
Cholesterol: 67 MG
Tryptophan: 0.106 G
Threonine: 0.495 G
Isoleucine: 0.593 G
Leucine: 0.985 G
Lysine: 1.049 G
Methionine: 0.281 G
Cystine: 0.141 G
Phenylalanine: 0.502 G
Tyrosine: 0.396 G
Valine: 0.673 G
Arginine: 0.819 G
Histidine: 0.476 G
Alanine: 0.809 G
Aspartic acid: 1.19 G
Glutamic acid: 1.862 G
Glycine: 0.888 G
Proline: 0.694 G
Serine: 0.481 G
Hydroxyproline: 0.207 G
Pork, pickled pork hocks
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
PICKLED Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture.
PRESERVED BY ADDING ORGANIC ACIDS OR SALTS Preserved by adding organic acids or salts (e.g. lactic acid, acetic acid, salicylic acid) to suppress or inhibit undesirable micro organisms or enzyme activity.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 68.02 G
Energy: 171 KCAL
Energy: 716 kJ
Protein: 19.11 G
Total lipid (fat): 10.54 G
Ash: 2.76 G
Calcium, Ca: 19 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 60 MG
Potassium, K: 47 MG
Sodium, Na: 1050 MG
Zinc, Zn: 2.38 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 26.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.068 MG
Niacin: 1.1 MG
Pantothenic acid: 0.344 MG
Vitamin B-6: 0.064 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 23 UG
Retinol: 23 UG
Vitamin A, IU: 76 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Vitamin K (Menaquinone-4): 6 UG
Fatty acids, total saturated: 3.231 G
SFA 14:0: 0.121 G
SFA 16:0: 2.128 G
SFA 17:0: 0.021 G
SFA 18:0: 0.931 G
SFA 20:0: 0.013 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 5.134 G
MUFA 16:1: 0.298 G
MUFA 18:1: 4.764 G
MUFA 18:1 c: 4.7 G
MUFA 20:1: 0.072 G
Fatty acids, total polyunsaturated: 1.198 G
PUFA 18:2: 1.035 G
PUFA 18:2 n-6 c,c: 0.986 G
PUFA 18:3: 0.042 G
PUFA 18:3 n-3 c,c,c (ALA): 0.042 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:4: 0.076 G
Fatty acids, total trans: 0.113 G
Fatty acids, total trans-monoenoic: 0.064 G
TFA 18:1 t: 0.064 G
TFA 18:2 t,t: 0.049 G
Fatty acids, total trans-polyenoic: 0.049 G
Cholesterol: 89 MG
Tryptophan: 0.038 G
Threonine: 0.516 G
Isoleucine: 0.325 G
Leucine: 0.841 G
Lysine: 0.822 G
Methionine: 0.211 G
Cystine: 0.168 G
Phenylalanine: 0.554 G
Tyrosine: 0.305 G
Valine: 0.478 G
Arginine: 1.433 G
Histidine: 0.211 G
Alanine: 1.566 G
Aspartic acid: 1.375 G
Glutamic acid: 2.101 G
Glycine: 3.343 G
Proline: 2.005 G
Serine: 0.765 G
Pork, pig's feet, pickled
Water: 75 G
Energy: 140 KCAL
Protein: 11.63 G
Total lipid (fat): 10.02 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 32 MG
Iron, Fe: 0.31 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 87 MG
Potassium, K: 13 MG
Sodium, Na: 946 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.037 MG
Selenium, Se: 15.8 UG
Thiamin: 0.006 MG
Riboflavin: 0.015 MG
Niacin: 0.22 MG
Vitamin B-6: 0.007 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 44.5 MG
Vitamin B-12: 0.21 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3): 0.4 UG
Fatty acids, total saturated: 2.945 G
SFA 14:0: 0.121 G
SFA 16:0: 2.075 G
SFA 18:0: 0.704 G
Fatty acids, total monounsaturated: 5.677 G
MUFA 16:1: 0.386 G
MUFA 18:1: 5.196 G
MUFA 20:1: 0.095 G
Fatty acids, total polyunsaturated: 0.784 G
PUFA 18:2: 0.668 G
PUFA 18:3: 0.028 G
PUFA 20:4: 0.051 G
Cholesterol: 83 MG
Pork, pig's feet
Water: 62.36 G
Energy: 236 KCAL
Protein: 21.77 G
Total lipid (fat): 15.92 G
Iron, Fe: 0.97 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 81 MG
Potassium, K: 33 MG
Sodium, Na: 380 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.062 MG
Selenium, Se: 22.8 UG
Thiamin: 0.016 MG
Riboflavin: 0.057 MG
Niacin: 0.58 MG
Vitamin B-6: 0.038 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 74.8 MG
Vitamin B-12: 0.41 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Fatty acids, total saturated: 4.309 G
SFA 14:0: 0.188 G
SFA 16:0: 2.995 G
SFA 18:0: 1.085 G
Fatty acids, total monounsaturated: 7.941 G
MUFA 16:1: 0.607 G
MUFA 18:1: 7.175 G
MUFA 20:1: 0.16 G
Fatty acids, total polyunsaturated: 1.528 G
PUFA 18:2: 1.309 G
PUFA 18:3: 0.063 G
PUFA 20:4: 0.075 G
Cholesterol: 106 MG
PORK, PORK
brand_owner: Perdue Farms Incorporated
brand_name: DOGFISH HEAD RAISON D'ETRE
gtin_upc: 072745570117
ingredients: PORK RAISED WITHOUT ANTIBIOTICS, BEER, CONTAINS LESS THAN 2% OF BROWN SUGAR, WHITE ONION, WATER, SALT, VINEGAR, SPICES (INCLUDING MUSTARD), YEAST EXTRACT, NATURAL FLAVORS, IN A NATURAL PORK CASING.
serving_size: 84.0 g
branded_food_category: Sausages, Hotdogs & Brats
package_weight: 12 oz/340 g
market_country: United States
Energy: 262 KCAL
Protein: 17.86 G
Total lipid (fat): 20.24 G
Carbohydrate, by difference: 2.38 G
Sugars, Total: 1.19 G
Calcium, Ca: 24 MG
Iron, Fe: 1.29 MG
Sodium, Na: 512 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 54 MG
PORK, PORK
brand_owner: Perdue Farms Incorporated
brand_name: DOGFISH HEAD RAISON D'ETRE
gtin_upc: 072745570117
ingredients: PORK RAISED WITHOUT ANTIBIOTICS, BEER, CONTAINS LESS THAN 2% OF BROWN SUGAR, WHITE ONION, WATER, SALT, VINEGAR, SPICES (INCLUDING MUSTARD), YEAST EXTRACT, NATURAL FLAVORS, IN A NATURAL PORK CASING.
serving_size: 84.0 g
branded_food_category: Sausages, Hotdogs & Brats
package_weight: 340 g
market_country: United States
Energy: 262 KCAL
Protein: 17.86 G
Total lipid (fat): 20.24 G
Carbohydrate, by difference: 2.38 G
Sugars, Total: 1.19 G
Calcium, Ca: 24 MG
Iron, Fe: 1.29 MG
Sodium, Na: 512 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 54 MG
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Water: 74.91 G
Energy: 126 KCAL
Protein: 5.03 G
Total lipid (fat): 6.43 G
Carbohydrate, by difference: 12.37 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.9 G
Calcium, Ca: 13 MG
Iron, Fe: 0.41 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 65 MG
Potassium, K: 244 MG
Sodium, Na: 301 MG
Zinc, Zn: 0.55 MG
Copper, Cu: 0.095 MG
Selenium, Se: 4.9 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.188 MG
Riboflavin: 0.079 MG
Niacin: 1.567 MG
Vitamin B-6: 0.21 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 22.7 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 3 UG
Retinol: 1 UG
Carotene, beta: 24 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 108 UG
Vitamin E (alpha-tocopherol): 0.77 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 9.2 UG
Fatty acids, total saturated: 1.248 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.022 G
SFA 16:0: 0.862 G
SFA 18:0: 0.311 G
Fatty acids, total monounsaturated: 2.614 G
MUFA 16:1: 0.087 G
MUFA 18:1: 2.472 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 2.017 G
PUFA 18:2: 1.78 G
PUFA 18:3: 0.222 G
PUFA 20:4: 0.006 G
Cholesterol: 12 MG
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce
Water: 71.61 G
Energy: 133 KCAL
Protein: 6.59 G
Total lipid (fat): 5.44 G
Carbohydrate, by difference: 14.94 G
Fiber, total dietary: 1.7 G
Sugars, Total: 1.12 G
Calcium, Ca: 14 MG
Iron, Fe: 0.52 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 81 MG
Potassium, K: 317 MG
Sodium, Na: 308 MG
Zinc, Zn: 0.71 MG
Copper, Cu: 0.122 MG
Selenium, Se: 6.6 UG
Vitamin C, total ascorbic acid: 5.4 MG
Thiamin: 0.247 MG
Riboflavin: 0.088 MG
Niacin: 2.03 MG
Vitamin B-6: 0.277 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 29.6 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 4 UG
Carotene, beta: 33 UG
Carotene, alpha: 9 UG
Cryptoxanthin, beta: 14 UG
Lutein + zeaxanthin: 147 UG
Vitamin E (alpha-tocopherol): 0.63 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 9.8 UG
Fatty acids, total saturated: 1.145 G
SFA 10:0: 0.002 G
SFA 12:0: 0.004 G
SFA 14:0: 0.024 G
SFA 16:0: 0.764 G
SFA 18:0: 0.309 G
Fatty acids, total monounsaturated: 2.231 G
MUFA 16:1: 0.068 G
MUFA 18:1: 2.113 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 1.643 G
PUFA 18:2: 1.443 G
PUFA 18:3: 0.183 G
PUFA 20:4: 0.007 G
Cholesterol: 14 MG
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce
Water: 74.54 G
Energy: 127 KCAL
Protein: 5.12 G
Total lipid (fat): 6.64 G
Carbohydrate, by difference: 12.28 G
Fiber, total dietary: 1.6 G
Sugars, Total: 1.74 G
Calcium, Ca: 14 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 66 MG
Potassium, K: 308 MG
Sodium, Na: 301 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.119 MG
Selenium, Se: 4.9 UG
Vitamin C, total ascorbic acid: 5.8 MG
Thiamin: 0.186 MG
Riboflavin: 0.081 MG
Niacin: 1.738 MG
Vitamin B-6: 0.228 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 24.2 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 9 UG
Carotene, beta: 91 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lycopene: 3611 UG
Lutein + zeaxanthin: 113 UG
Vitamin E (alpha-tocopherol): 1.25 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 10.7 UG
Fatty acids, total saturated: 1.201 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.019 G
SFA 16:0: 0.822 G
SFA 18:0: 0.304 G
Fatty acids, total monounsaturated: 2.687 G
MUFA 16:1: 0.059 G
MUFA 18:1: 2.572 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 2.276 G
PUFA 18:2: 2.005 G
PUFA 18:3: 0.257 G
PUFA 20:4: 0.005 G
Cholesterol: 11 MG
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Water: 75.67 G
Energy: 126 KCAL
Protein: 4.98 G
Total lipid (fat): 6.84 G
Carbohydrate, by difference: 11.22 G
Fiber, total dietary: 1.4 G
Sugars, Total: 0.95 G
Calcium, Ca: 15 MG
Iron, Fe: 0.41 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 62 MG
Potassium, K: 238 MG
Sodium, Na: 306 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.095 MG
Selenium, Se: 4.9 UG
Vitamin C, total ascorbic acid: 7 MG
Thiamin: 0.189 MG
Riboflavin: 0.075 MG
Niacin: 1.489 MG
Vitamin B-6: 0.214 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 21.7 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 79 UG
Retinol: 1 UG
Carotene, beta: 765 UG
Carotene, alpha: 325 UG
Lutein + zeaxanthin: 158 UG
Vitamin E (alpha-tocopherol): 1.03 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 15.2 UG
Fatty acids, total saturated: 1.301 G
SFA 10:0: 0.002 G
SFA 12:0: 0.004 G
SFA 14:0: 0.023 G
SFA 16:0: 0.9 G
SFA 18:0: 0.322 G
Fatty acids, total monounsaturated: 2.764 G
MUFA 16:1: 0.088 G
MUFA 18:1: 2.618 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 2.183 G
PUFA 18:2: 1.923 G
PUFA 18:3: 0.244 G
PUFA 20:4: 0.006 G
Cholesterol: 12 MG
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce
Water: 73.1 G
Energy: 128 KCAL
Protein: 6.55 G
Total lipid (fat): 5.43 G
Carbohydrate, by difference: 13.44 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.19 G
Calcium, Ca: 16 MG
Iron, Fe: 0.52 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 78 MG
Potassium, K: 310 MG
Sodium, Na: 316 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.123 MG
Selenium, Se: 6.6 UG
Vitamin C, total ascorbic acid: 9.5 MG
Thiamin: 0.249 MG
Riboflavin: 0.084 MG
Niacin: 1.933 MG
Vitamin B-6: 0.283 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 28.3 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 107 UG
Carotene, beta: 1045 UG
Carotene, alpha: 444 UG
Lutein + zeaxanthin: 216 UG
Vitamin E (alpha-tocopherol): 0.9 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 17.3 UG
Fatty acids, total saturated: 1.144 G
SFA 10:0: 0.002 G
SFA 12:0: 0.004 G
SFA 14:0: 0.024 G
SFA 16:0: 0.762 G
SFA 18:0: 0.308 G
Fatty acids, total monounsaturated: 2.212 G
MUFA 16:1: 0.069 G
MUFA 18:1: 2.093 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 1.641 G
PUFA 18:2: 1.438 G
PUFA 18:3: 0.187 G
PUFA 20:4: 0.007 G
Cholesterol: 14 MG
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Water: 75.2 G
Energy: 128 KCAL
Protein: 5.03 G
Total lipid (fat): 7.06 G
Carbohydrate, by difference: 11.24 G
Fiber, total dietary: 1.7 G
Sugars, Total: 1.78 G
Calcium, Ca: 17 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 65 MG
Potassium, K: 317 MG
Sodium, Na: 308 MG
Zinc, Zn: 0.57 MG
Copper, Cu: 0.122 MG
Selenium, Se: 5 UG
Vitamin C, total ascorbic acid: 12.3 MG
Thiamin: 0.189 MG
Riboflavin: 0.081 MG
Niacin: 1.676 MG
Vitamin B-6: 0.236 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 23.4 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 80 UG
Carotene, beta: 783 UG
Carotene, alpha: 321 UG
Cryptoxanthin, beta: 1 UG
Lycopene: 3597 UG
Lutein + zeaxanthin: 132 UG
Vitamin E (alpha-tocopherol): 1.41 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 18.1 UG
Fatty acids, total saturated: 1.256 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.019 G
SFA 16:0: 0.862 G
SFA 18:0: 0.315 G
Fatty acids, total monounsaturated: 2.836 G
MUFA 16:1: 0.061 G
MUFA 18:1: 2.716 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 2.436 G
PUFA 18:2: 2.147 G
PUFA 18:3: 0.277 G
PUFA 20:4: 0.005 G
Cholesterol: 10 MG
PORK, RED BELL PEPPERS, KALE, SPINACH & TOPPED WITH FRIED PLANTAINS OVER A MIXTURE OF BROWN RICE, QUINOA AND BLACK BEANS WITH A MOJO SAUCE POWER BOWLS, CUBAN INSPIRED PORK WITH MOJO SAUCE
brand_owner: Safeway, Inc.
gtin_upc: 021130197309
ingredients: COOKED PULLED STYLE PORK WITH STARCH PRODUCT (PORK, WATER, LESS THAN 2% RICE STARCH, LEMON JUICE CONCENTRATE, SALT, VINEGAR), COOKED LONG GRAIN BROWN RICE, MOJO SAUCE (WATER, ONION, SALT, GARLIC [GARLIC, CITRIC ACID], ORANGE JUICE CONCENTRATE, MODIFIED FOOD STARCH, LIME JUICE CONCENTRATE, EXTRA VIRGIN OLIVE OIL, CANOLA OIL, SUGAR, RED WINE VINEGAR, CILANTRO, SPICES, DEHYDRATED GARLIC, XANTHAN GUM), RED BELL PEPPERS, COOKED RED QUINOA, COOKED BLACK BEANS (WATER, BLACK BEANS, SALT), KALE, SPINACH, FRIED PLANTAINS (RIPE PLANTAINS, PALM OIL).
serving_size: 269.0 g
household_serving_fulltext: 1 BOWL
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 104 KCAL
Protein: 7.81 G
Total lipid (fat): 2.97 G
Carbohydrate, by difference: 12.64 G
Fiber, total dietary: 1.9 G
Sugars, Total: 2.23 G
Sugars, added: 0.4 G
Calcium, Ca: 26 MG
Iron, Fe: 1.12 MG
Potassium, K: 245 MG
Sodium, Na: 357 MG
Fatty acids, total saturated: 0.74 G
Cholesterol: 17 MG
Pork, ribs
Water: 54.36 G
Energy: 254 KCAL
Protein: 16.22 G
Total lipid (fat): 15.12 G
Carbohydrate, by difference: 12.13 G
Fiber, total dietary: 0.3 G
Sugars, Total: 9.89 G
Calcium, Ca: 42 MG
Iron, Fe: 0.83 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 121 MG
Potassium, K: 236 MG
Sodium, Na: 678 MG
Zinc, Zn: 2.18 MG
Copper, Cu: 0.096 MG
Selenium, Se: 22.7 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.326 MG
Riboflavin: 0.247 MG
Niacin: 5.48 MG
Vitamin B-6: 0.309 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 56.7 MG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 7 UG
Retinol: 4 UG
Carotene, beta: 40 UG
Cryptoxanthin, beta: 1 UG
Lycopene: 1354 UG
Lutein + zeaxanthin: 26 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin D (D2 + D3): 0.8 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 5.43 G
SFA 4:0: 0.001 G
SFA 10:0: 0.015 G
SFA 12:0: 0.012 G
SFA 14:0: 0.196 G
SFA 16:0: 3.323 G
SFA 18:0: 1.794 G
Fatty acids, total monounsaturated: 6.476 G
MUFA 16:1: 0.31 G
MUFA 18:1: 6.052 G
MUFA 20:1: 0.106 G
MUFA 22:1: 0.007 G
Fatty acids, total polyunsaturated: 2.481 G
PUFA 18:2: 2.205 G
PUFA 18:3: 0.108 G
PUFA 20:4: 0.059 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 58 MG
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce
Water: 72.82 G
Energy: 146 KCAL
Protein: 10.24 G
Total lipid (fat): 8.15 G
Carbohydrate, by difference: 7.72 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.43 G
Calcium, Ca: 21 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 107 MG
Potassium, K: 250 MG
Sodium, Na: 217 MG
Zinc, Zn: 0.99 MG
Copper, Cu: 0.08 MG
Selenium, Se: 13.3 UG
Vitamin C, total ascorbic acid: 11.6 MG
Thiamin: 0.361 MG
Riboflavin: 0.153 MG
Niacin: 2.539 MG
Vitamin B-6: 0.266 MG
Folate, total: 19 UG
Folic acid: 8 UG
Folate, food: 11 UG
Folate, DFE: 25 UG
Choline, total: 35.8 MG
Vitamin B-12: 0.23 UG
Vitamin A, RAE: 8 UG
Retinol: 1 UG
Carotene, beta: 84 UG
Carotene, alpha: 8 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 145 UG
Vitamin E (alpha-tocopherol): 1 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 19 UG
Fatty acids, total saturated: 1.801 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.041 G
SFA 16:0: 1.192 G
SFA 18:0: 0.499 G
Fatty acids, total monounsaturated: 3.377 G
MUFA 16:1: 0.114 G
MUFA 18:1: 3.186 G
MUFA 20:1: 0.062 G
Fatty acids, total polyunsaturated: 2.321 G
PUFA 18:2: 2.042 G
PUFA 18:3: 0.252 G
PUFA 20:4: 0.012 G
Cholesterol: 25 MG
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce
Water: 71.9 G
Energy: 133 KCAL
Protein: 5.64 G
Total lipid (fat): 5.07 G
Carbohydrate, by difference: 16.08 G
Fiber, total dietary: 1 G
Sugars, Total: 1.4 G
Calcium, Ca: 15 MG
Iron, Fe: 1.03 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 68 MG
Potassium, K: 185 MG
Sodium, Na: 304 MG
Zinc, Zn: 0.68 MG
Copper, Cu: 0.078 MG
Selenium, Se: 8.2 UG
Vitamin C, total ascorbic acid: 2.6 MG
Thiamin: 0.218 MG
Riboflavin: 0.08 MG
Niacin: 1.84 MG
Vitamin B-6: 0.154 MG
Folate, total: 33 UG
Folic acid: 24 UG
Folate, food: 9 UG
Folate, DFE: 50 UG
Choline, total: 19.7 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 9 UG
Carotene, beta: 93 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 12 UG
Lycopene: 3672 UG
Lutein + zeaxanthin: 111 UG
Vitamin E (alpha-tocopherol): 1 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 8 UG
Fatty acids, total saturated: 1.003 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.019 G
SFA 16:0: 0.685 G
SFA 18:0: 0.258 G
Fatty acids, total monounsaturated: 2.06 G
MUFA 16:1: 0.054 G
MUFA 18:1: 1.962 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 1.619 G
PUFA 18:2: 1.427 G
PUFA 18:3: 0.18 G
PUFA 20:4: 0.005 G
Cholesterol: 11 MG
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce
Water: 73.13 G
Energy: 144 KCAL
Protein: 9.96 G
Total lipid (fat): 7.89 G
Carbohydrate, by difference: 7.9 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.31 G
Calcium, Ca: 27 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 107 MG
Potassium, K: 260 MG
Sodium, Na: 222 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.055 MG
Selenium, Se: 12 UG
Vitamin C, total ascorbic acid: 13 MG
Thiamin: 0.352 MG
Riboflavin: 0.134 MG
Niacin: 2.309 MG
Vitamin B-6: 0.261 MG
Folate, total: 22 UG
Folic acid: 8 UG
Folate, food: 15 UG
Folate, DFE: 28 UG
Choline, total: 35.4 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 118 UG
Retinol: 1 UG
Carotene, beta: 1157 UG
Carotene, alpha: 508 UG
Lutein + zeaxanthin: 236 UG
Vitamin E (alpha-tocopherol): 1.04 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 30.2 UG
Fatty acids, total saturated: 1.741 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.04 G
SFA 16:0: 1.152 G
SFA 18:0: 0.482 G
Fatty acids, total monounsaturated: 3.265 G
MUFA 16:1: 0.11 G
MUFA 18:1: 3.08 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 2.229 G
PUFA 18:2: 1.965 G
PUFA 18:3: 0.241 G
PUFA 20:4: 0.012 G
Cholesterol: 24 MG
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Water: 73.01 G
Energy: 129 KCAL
Protein: 5.61 G
Total lipid (fat): 5.07 G
Carbohydrate, by difference: 14.96 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.45 G
Calcium, Ca: 17 MG
Iron, Fe: 1.03 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 66 MG
Potassium, K: 179 MG
Sodium, Na: 310 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.079 MG
Selenium, Se: 8.2 UG
Vitamin C, total ascorbic acid: 5.7 MG
Thiamin: 0.22 MG
Riboflavin: 0.077 MG
Niacin: 1.768 MG
Vitamin B-6: 0.159 MG
Folate, total: 34 UG
Folic acid: 24 UG
Folate, food: 10 UG
Folate, DFE: 51 UG
Choline, total: 18.7 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 85 UG
Carotene, beta: 843 UG
Carotene, alpha: 329 UG
Cryptoxanthin, beta: 1 UG
Lycopene: 3672 UG
Lutein + zeaxanthin: 162 UG
Vitamin E (alpha-tocopherol): 1.2 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 13.6 UG
Fatty acids, total saturated: 1.002 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.019 G
SFA 16:0: 0.684 G
SFA 18:0: 0.258 G
Fatty acids, total monounsaturated: 2.045 G
MUFA 16:1: 0.055 G
MUFA 18:1: 1.947 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 1.618 G
PUFA 18:2: 1.423 G
PUFA 18:3: 0.183 G
PUFA 20:4: 0.005 G
Cholesterol: 11 MG
Pork, roast
Water: 64.17 G
Energy: 181 KCAL
Protein: 26.63 G
Total lipid (fat): 7.49 G
Calcium, Ca: 7 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 223 MG
Potassium, K: 350 MG
Sodium, Na: 353 MG
Zinc, Zn: 2.12 MG
Copper, Cu: 0.077 MG
Selenium, Se: 35.1 UG
Thiamin: 0.55 MG
Riboflavin: 0.233 MG
Niacin: 7.133 MG
Vitamin B-6: 0.697 MG
Choline, total: 75.8 MG
Vitamin B-12: 0.56 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3): 0.4 UG
Fatty acids, total saturated: 2.364 G
SFA 10:0: 0.003 G
SFA 12:0: 0.001 G
SFA 14:0: 0.084 G
SFA 16:0: 1.47 G
SFA 18:0: 0.775 G
Fatty acids, total monounsaturated: 2.967 G
MUFA 16:1: 0.167 G
MUFA 18:1: 2.749 G
MUFA 20:1: 0.046 G
Fatty acids, total polyunsaturated: 0.809 G
PUFA 18:2: 0.699 G
PUFA 18:3: 0.028 G
PUFA 20:4: 0.054 G
Cholesterol: 79 MG
Pork, roll
Water: 50.44 G
Energy: 329 KCAL
Protein: 13.07 G
Total lipid (fat): 28.39 G
Carbohydrate, by difference: 4.49 G
Iron, Fe: 0.63 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 147 MG
Potassium, K: 399 MG
Sodium, Na: 1377 MG
Zinc, Zn: 1.55 MG
Copper, Cu: 0.05 MG
Selenium, Se: 22.3 UG
Thiamin: 0.31 MG
Riboflavin: 0.172 MG
Niacin: 3.444 MG
Vitamin B-6: 0.213 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 66.8 MG
Vitamin B-12: 0.44 UG
Vitamin E (alpha-tocopherol): 0.56 MG
Vitamin D (D2 + D3): 0.6 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 10.353 G
SFA 10:0: 0.023 G
SFA 12:0: 0.023 G
SFA 14:0: 0.349 G
SFA 16:0: 6.363 G
SFA 18:0: 3.57 G
Fatty acids, total monounsaturated: 14.18 G
MUFA 16:1: 0.832 G
MUFA 18:1: 13.133 G
MUFA 20:1: 0.216 G
Fatty acids, total polyunsaturated: 2.655 G
PUFA 18:2: 2.484 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.051 G
Cholesterol: 69 MG
PORK, SAUSAGE LINK 1 OZ
brand_owner: Beaver Street Fisheries Inc.
brand_name: HORMEL
gtin_upc: 00075391062289
ingredients: Pork, water, contains 2% or less of salt, spices, sugar, yeast extract, dextrose, flavoring, BHT, TBHQ, citric acid, lactic acid, in collagen casing.
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 482 KCAL
Protein: 10.71 G
Total lipid (fat): 48.21 G
Carbohydrate, by difference: 0.89 G
Iron, Fe: 0.76 MG
Potassium, K: 152 MG
Sodium, Na: 482 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 67 MG
PORK, SAUSAGE LINK 1 OZ
brand_owner: Beaver Street Fisheries Inc.
brand_name: HORMEL
gtin_upc: 00075391062289
ingredients: Pork, water, contains 2% or less of salt, spices, sugar, yeast extract, dextrose, flavoring, BHT, TBHQ, citric acid, lactic acid, in collagen casing.
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 482 KCAL
Protein: 10.71 G
Total lipid (fat): 48.21 G
Carbohydrate, by difference: 0.89 G
Iron, Fe: 0.76 MG
Potassium, K: 152 MG
Sodium, Na: 482 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 67 MG
PORK, SAUSAGE LINK 1 OZ
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391062289
ingredients: Pork, water, contains 2% or less of salt, spices, sugar, yeast extract, dextrose, flavoring, BHT, TBHQ, citric acid, lactic acid, in collagen casing.
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 482 KCAL
Protein: 10.71 G
Total lipid (fat): 48.21 G
Carbohydrate, by difference: 0.89 G
Iron, Fe: 0.76 MG
Potassium, K: 152 MG
Sodium, Na: 482 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 67 MG
PORK, SAUSAGE LINK 1 OZ
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391062289
ingredients: Pork, water, contains 2% or less of salt, spices, sugar, yeast extract, dextrose, flavoring, BHT, TBHQ, citric acid, lactic acid, in collagen casing.
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 10.71 G
Total lipid (fat): 48.21 G
Carbohydrate, by difference: 0.89 G
Iron, Fe: 0.76 MG
Potassium, K: 152 MG
Sodium, Na: 482 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 67 MG
Pork, Shoulder breast, boneless, separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
BREAST (MEAT CUT)
Water: 67.26 G
Energy: 162 KCAL
Energy: 678 kJ
Protein: 28.47 G
Total lipid (fat): 4.49 G
Ash: 1.13 G
Calcium, Ca: 7 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 240 MG
Potassium, K: 364 MG
Sodium, Na: 54 MG
Zinc, Zn: 2.43 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 33.7 UG
Thiamin: 0.542 MG
Riboflavin: 0.432 MG
Niacin: 10.412 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.541 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 99 MG
Betaine: 4 MG
Vitamin B-12: 0.61 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Fatty acids, total saturated: 1.325 G
SFA 10:0: 0.002 G
SFA 14:0: 0.044 G
SFA 16:0: 0.836 G
SFA 17:0: 0.012 G
SFA 18:0: 0.429 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 1.802 G
MUFA 16:1: 0.12 G
MUFA 18:1: 1.66 G
MUFA 18:1 c: 1.641 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.578 G
PUFA 18:2: 0.486 G
PUFA 18:2 n-6 c,c: 0.483 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.015 G
PUFA 20:4: 0.063 G
Fatty acids, total trans: 0.02 G
Fatty acids, total trans-monoenoic: 0.018 G
TFA 18:1 t: 0.018 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 78 MG
Tryptophan: 0.339 G
Threonine: 1.252 G
Isoleucine: 1.348 G
Leucine: 2.343 G
Lysine: 2.532 G
Methionine: 0.78 G
Cystine: 0.321 G
Phenylalanine: 1.183 G
Tyrosine: 1.128 G
Valine: 1.44 G
Arginine: 1.834 G
Histidine: 1.158 G
Alanine: 1.631 G
Aspartic acid: 2.663 G
Glutamic acid: 4.349 G
Glycine: 1.287 G
Proline: 1.151 G
Serine: 1.189 G
Hydroxyproline: 0.099 G
Pork, Shoulder breast, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
BREAST (MEAT CUT)
Water: 74.37 G
Energy: 127 KCAL
Energy: 531 kJ
Protein: 22.54 G
Total lipid (fat): 3.4 G
Ash: 1.07 G
Calcium, Ca: 7 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 229 MG
Potassium, K: 378 MG
Sodium, Na: 54 MG
Zinc, Zn: 1.95 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 25.8 UG
Thiamin: 0.645 MG
Riboflavin: 0.465 MG
Niacin: 9.602 MG
Pantothenic acid: 0.982 MG
Vitamin B-6: 0.722 MG
Choline, total: 88.9 MG
Betaine: 4.8 MG
Vitamin B-12: 0.87 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Fatty acids, total saturated: 1.074 G
SFA 14:0: 0.037 G
SFA 16:0: 0.68 G
SFA 17:0: 0.008 G
SFA 18:0: 0.348 G
Fatty acids, total monounsaturated: 1.473 G
MUFA 16:1: 0.096 G
MUFA 18:1: 1.359 G
MUFA 18:1 c: 1.344 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.488 G
PUFA 18:2: 0.406 G
PUFA 18:2 n-6 c,c: 0.406 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:4: 0.057 G
Fatty acids, total trans: 0.015 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.015 G
Cholesterol: 60 MG
Tryptophan: 0.268 G
Threonine: 0.991 G
Isoleucine: 1.068 G
Leucine: 1.856 G
Lysine: 2.005 G
Methionine: 0.618 G
Cystine: 0.254 G
Phenylalanine: 0.937 G
Tyrosine: 0.893 G
Valine: 1.14 G
Arginine: 1.453 G
Histidine: 0.917 G
Alanine: 1.291 G
Aspartic acid: 2.109 G
Glutamic acid: 3.444 G
Glycine: 1.019 G
Proline: 0.912 G
Serine: 0.942 G
Hydroxyproline: 0.079 G
Pork, Shoulder petite tender, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 74.57 G
Energy: 128 KCAL
Energy: 535 kJ
Protein: 21.65 G
Total lipid (fat): 3.91 G
Ash: 1.08 G
Calcium, Ca: 6 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 229 MG
Potassium, K: 391 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.16 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 21.5 UG
Thiamin: 0.831 MG
Riboflavin: 0.6 MG
Niacin: 5.312 MG
Pantothenic acid: 0.982 MG
Vitamin B-6: 0.65 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 84.6 MG
Betaine: 5.1 MG
Vitamin B-12: 0.59 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Fatty acids, total saturated: 1.012 G
SFA 14:0: 0.033 G
SFA 16:0: 0.637 G
SFA 17:0: 0.009 G
SFA 18:0: 0.332 G
Fatty acids, total monounsaturated: 1.324 G
MUFA 16:1: 0.086 G
MUFA 18:1: 1.222 G
MUFA 18:1 c: 1.208 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.469 G
PUFA 18:2: 0.393 G
PUFA 18:2 n-6 c,c: 0.393 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.053 G
Fatty acids, total trans: 0.014 G
Fatty acids, total trans-monoenoic: 0.014 G
TFA 18:1 t: 0.014 G
Cholesterol: 66 MG
Tryptophan: 0.258 G
Threonine: 0.952 G
Isoleucine: 1.025 G
Leucine: 1.782 G
Lysine: 1.926 G
Methionine: 0.594 G
Cystine: 0.244 G
Phenylalanine: 0.9 G
Tyrosine: 0.858 G
Valine: 1.095 G
Arginine: 1.395 G
Histidine: 0.881 G
Alanine: 1.24 G
Aspartic acid: 2.025 G
Glutamic acid: 3.308 G
Glycine: 0.979 G
Proline: 0.876 G
Serine: 0.904 G
Hydroxyproline: 0.076 G
Pork, shoulder, petite tender, boneless, separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
Water: 68.7 G
Energy: 155 KCAL
Energy: 650 kJ
Protein: 27.47 G
Total lipid (fat): 4.23 G
Ash: 1.21 G
Calcium, Ca: 8 MG
Iron, Fe: 1.25 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 254 MG
Potassium, K: 415 MG
Sodium, Na: 53 MG
Zinc, Zn: 2.74 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 27 UG
Thiamin: 0.733 MG
Riboflavin: 0.465 MG
Niacin: 6.345 MG
Pantothenic acid: 0.977 MG
Vitamin B-6: 0.594 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 111.9 MG
Betaine: 5.1 MG
Vitamin B-12: 0.76 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Fatty acids, total saturated: 1.322 G
SFA 14:0: 0.043 G
SFA 16:0: 0.832 G
SFA 17:0: 0.012 G
SFA 18:0: 0.435 G
Fatty acids, total monounsaturated: 1.724 G
MUFA 16:1: 0.114 G
MUFA 18:1: 1.588 G
MUFA 18:1 c: 1.569 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.616 G
PUFA 18:2: 0.516 G
PUFA 18:2 n-6 c,c: 0.514 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.016 G
PUFA 20:4: 0.069 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.019 G
TFA 18:2 t,t: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 82 MG
Tryptophan: 0.327 G
Threonine: 1.208 G
Isoleucine: 1.301 G
Leucine: 2.261 G
Lysine: 2.443 G
Methionine: 0.753 G
Cystine: 0.31 G
Phenylalanine: 1.141 G
Tyrosine: 1.088 G
Valine: 1.39 G
Arginine: 1.77 G
Histidine: 1.117 G
Alanine: 1.574 G
Aspartic acid: 2.57 G
Glutamic acid: 4.197 G
Glycine: 1.242 G
Proline: 1.111 G
Serine: 1.147 G
Hydroxyproline: 0.096 G
PORK, SHRIMP & MUSHROOM ASIAN-STYLE SUPREME DUMPLING
brand_owner: Synear Foods USA
brand_name: SYNEAR
gtin_upc: 818246020382
ingredients: WATER, ENRICHED BLEACHED WHEAT FLOUR[BLEACHED WHEAT FLOUR, NIACIN, IRON(REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], PORK, SHRIMP(SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE), YELLOW ONION, MODIFIED TAPIOCA STARCH, DRIED MUSHROOMS(DRIED MUSHROOM, SULFUR DIOXIDE), DRIED SHRIMP(SHRIMP, SALT), DRIED BLACK FUNGUS(DRIED FUNGUS, SULFUR DIOXIDE), SESAME OIL, SOY SAUCE(WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, SODIUM BENZOATE ADDED AS A PRESERVATIVE, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS), SALT, GINGER, MONOSODIUM GLUTAMATE, SUGAR, TAPIOCA STARCH, MUSHROOM FLAVORED DARK SOY SAUCE[SOY SAUCE(WATER, SALT, SOYBEANS, WHEAT FLOUR), CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL MUSHROOM FLAVOR(NATURAL FLAVORING, ARTIFICIAL FLAVORING, SALT, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE), DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS, SODIUM BENZOATE ADDED AS A PRESERVATIVE], PEANUT OIL, WHITE PEPPER, RIBOTIDE(DISODIUM 5'- INOSINATE, DISODIUM 5'GUANYLATE), SZECHUAN PEPPERCORNS, YEAST EXTRACT, GINGER POWDER(GINGER, SULFITING AGENTS).
serving_size: 90.0 g
branded_food_category: Frozen Fish & Seafood
market_country: United States
Energy: 233 KCAL
Protein: 8.89 G
Total lipid (fat): 8.89 G
Carbohydrate, by difference: 23.33 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.11 G
Calcium, Ca: 17 MG
Iron, Fe: 1.11 MG
Potassium, K: 88 MG
Sodium, Na: 478 MG
Fatty acids, total saturated: 2.78 G
Cholesterol: 39 MG
PORK, SHRIMP & MUSHROOM ASIAN-STYLE SUPREME DUMPLING
brand_owner: Synear Foods USA
brand_name: SYNEAR
gtin_upc: 818246020382
ingredients: WATER, ENRICHED BLEACHED WHEAT FLOUR[BLEACHED WHEAT FLOUR, NIACIN, IRON(REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], PORK, SHRIMP(SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE), YELLOW ONION, MODIFIED TAPIOCA STARCH, DRIED MUSHROOMS(DRIED MUSHROOM, SULFUR DIOXIDE), DRIED SHRIMP(SHRIMP, SALT), DRIED BLACK FUNGUS(DRIED FUNGUS, SULFUR DIOXIDE), SESAME OIL, SOY SAUCE(WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, SODIUM BENZOATE ADDED AS A PRESERVATIVE, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS), SALT, GINGER, MONOSODIUM GLUTAMATE, SUGAR, TAPIOCA STARCH, MUSHROOM FLAVORED DARK SOY SAUCE[SOY SAUCE(WATER, SALT, SOYBEANS, WHEAT FLOUR), CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL MUSHROOM FLAVOR(NATURAL FLAVORING, ARTIFICIAL FLAVORING, SALT, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE), DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS, SODIUM BENZOATE ADDED AS A PRESERVATIVE], PEANUT OIL, WHITE PEPPER, RIBOTIDE(DISODIUM 5'- INOSINATE, DISODIUM 5'GUANYLATE), SZECHUAN PEPPERCORNS, YEAST EXTRACT, GINGER POWDER(GINGER, SULFITING AGENTS).
serving_size: 90.0 g
branded_food_category: Frozen Fish & Seafood
package_weight: 12.69 oz/360 g
market_country: United States
Energy: 233 KCAL
Protein: 8.89 G
Total lipid (fat): 8.89 G
Carbohydrate, by difference: 23.33 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.11 G
Calcium, Ca: 17 MG
Iron, Fe: 1.11 MG
Potassium, K: 88 MG
Sodium, Na: 478 MG
Fatty acids, total saturated: 2.78 G
Cholesterol: 39 MG
PORK, SHRIMP & MUSHROOM ASIAN-STYLE SUPREME DUMPLING
brand_owner: Synear Foods USA
brand_name: SYNEAR
gtin_upc: 818246020382
ingredients: WATER, ENRICHED BLEACHED WHEAT FLOUR[BLEACHED WHEAT FLOUR, NIACIN, IRON(REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], PORK, SHRIMP(SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE), YELLOW ONION, MODIFIED TAPIOCA STARCH, DRIED MUSHROOMS(DRIED MUSHROOM, SULFUR DIOXIDE), DRIED SHRIMP(SHRIMP, SALT), DRIED BLACK FUNGUS(DRIED FUNGUS, SULFUR DIOXIDE), SESAME OIL, SOY SAUCE(WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, SODIUM BENZOATE ADDED AS A PRESERVATIVE, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS), SALT, GINGER, MONOSODIUM GLUTAMATE, SUGAR, TAPIOCA STARCH, MUSHROOM FLAVORED DARK SOY SAUCE[SOY SAUCE(WATER, SALT, SOYBEANS, WHEAT FLOUR), CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL MUSHROOM FLAVOR(NATURAL FLAVORING, ARTIFICIAL FLAVORING, SALT, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE), DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS, SODIUM BENZOATE ADDED AS A PRESERVATIVE], PEANUT OIL, WHITE PEPPER, RIBOTIDE(DISODIUM 5'- INOSINATE, DISODIUM 5'GUANYLATE), SZECHUAN PEPPERCORNS, YEAST EXTRACT, GINGER POWDER(GINGER, SULFITING AGENTS).
serving_size: 90.0 g
household_serving_fulltext: 5 pieces
branded_food_category: Frozen Fish & Seafood
package_weight: 12.69 oz/360 g
market_country: United States
Energy: 233 KCAL
Protein: 8.89 G
Total lipid (fat): 8.89 G
Carbohydrate, by difference: 23.33 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.11 G
Calcium, Ca: 17 MG
Iron, Fe: 1.11 MG
Potassium, K: 88 MG
Sodium, Na: 478 MG
Fatty acids, total saturated: 2.78 G
Cholesterol: 39 MG
PORK, SHRIMP & MUSHROOM ASIAN-STYLE SUPREME DUMPLING
brand_owner: Synear Foods USA
brand_name: SYNEAR
gtin_upc: 818246020382
ingredients: WATER, ENRICHED BLEACHED WHEAT FLOUR[BLEACHED WHEAT FLOUR, NIACIN, IRON(REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], PORK, SHRIMP(SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE), YELLOW ONION, MODIFIED TAPIOCA STARCH, DRIED MUSHROOMS(DRIED MUSHROOM, SULFUR DIOXIDE), DRIED SHRIMP(SHRIMP, SALT), DRIED BLACK FUNGUS(DRIED FUNGUS, SULFUR DIOXIDE), SESAME OIL, SOY SAUCE(WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, SODIUM BENZOATE ADDED AS A PRESERVATIVE, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS), SALT, GINGER, MONOSODIUM GLUTAMATE, SUGAR, TAPIOCA STARCH, MUSHROOM FLAVORED DARK SOY SAUCE[SOY SAUCE(WATER, SALT, SOYBEANS, WHEAT FLOUR), CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL MUSHROOM FLAVOR(NATURAL FLAVORING, ARTIFICIAL FLAVORING, SALT, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE), DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS, SODIUM BENZOATE ADDED AS A PRESERVATIVE], PEANUT OIL, WHITE PEPPER, RIBOTIDE(DISODIUM 5'- INOSINATE, DISODIUM 5'GUANYLATE), SZECHUAN PEPPERCORNS, YEAST EXTRACT, GINGER POWDER(GINGER, SULFITING AGENTS).
serving_size: 90.0 g
household_serving_fulltext: 5 pieces
branded_food_category: Frozen Fish & Seafood
package_weight: 12.69 oz/360 g
market_country: United States
Energy: 233 KCAL
Protein: 8.89 G
Total lipid (fat): 8.89 G
Carbohydrate, by difference: 23.33 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.11 G
Calcium, Ca: 17 MG
Iron, Fe: 1.11 MG
Potassium, K: 88 MG
Sodium, Na: 478 MG
Fatty acids, total saturated: 2.78 G
Cholesterol: 39 MG
PORK, SHRIMP & MUSHROOM ASIAN-STYLE SUPREME DUMPLING
brand_owner: Synear Foods USA
gtin_upc: 818246020382
ingredients: WATER, ENRICHED BLEACHED WHEAT FLOUR[BLEACHED WHEAT FLOUR, NIACIN, IRON(REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], PORK, SHRIMP(SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE), YELLOW ONION, MODIFIED TAPIOCA STARCH, DRIED MUSHROOMS(DRIED MUSHROOM, SULFUR DIOXIDE), DRIED SHRIMP(SHRIMP, SALT), DRIED BLACK FUNGUS(DRIED FUNGUS, SULFUR DIOXIDE), SESAME OIL, SOY SAUCE(WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, SODIUM BENZOATE ADDED AS A PRESERVATIVE, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS), SALT, GINGER, MONOSODIUM GLUTAMATE, SUGAR, TAPIOCA STARCH, MUSHROOM FLAVORED DARK SOY SAUCE[SOY SAUCE(WATER, SALT, SOYBEANS, WHEAT FLOUR), CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL MUSHROOM FLAVOR(NATURAL FLAVORING, ARTIFICIAL FLAVORING, SALT, DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE), DISODIUM 5'-INOSINATE AND DISODIUM 5'-GUANYLATE AS FLAVOR ENHANCERS, SODIUM BENZOATE ADDED AS A PRESERVATIVE], PEANUT OIL, WHITE PEPPER, RIBOTIDE(DISODIUM 5'- INOSINATE, DISODIUM 5'GUANYLATE), SZECHUAN PEPPERCORNS, YEAST EXTRACT, GINGER POWDER(GINGER, SULFITING AGENTS).
serving_size: 90.0 g
branded_food_category: Frozen Fish & Seafood
market_country: United States
Energy: 233 KCAL
Protein: 8.89 G
Total lipid (fat): 8.89 G
Carbohydrate, by difference: 23.33 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.11 G
Calcium, Ca: 17 MG
Iron, Fe: 1.11 MG
Potassium, K: 88 MG
Sodium, Na: 478 MG
Fatty acids, total saturated: 2.78 G
Cholesterol: 39 MG
Pork, steak, coated
Water: 50.37 G
Energy: 275 KCAL
Protein: 24.16 G
Total lipid (fat): 15.8 G
Carbohydrate, by difference: 7.2 G
Fiber, total dietary: 0.4 G
Sugars, Total: 0.62 G
Calcium, Ca: 41 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 207 MG
Potassium, K: 310 MG
Sodium, Na: 352 MG
Zinc, Zn: 4.44 MG
Copper, Cu: 0.159 MG
Selenium, Se: 40.8 UG
Thiamin: 0.52 MG
Riboflavin: 0.368 MG
Niacin: 3.997 MG
Vitamin B-6: 0.419 MG
Folate, total: 11 UG
Folic acid: 8 UG
Folate, food: 2 UG
Folate, DFE: 16 UG
Choline, total: 94.8 MG
Vitamin B-12: 0.85 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3): 1 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 5.378 G
SFA 10:0: 0.014 G
SFA 12:0: 0.011 G
SFA 14:0: 0.169 G
SFA 16:0: 3.289 G
SFA 18:0: 1.813 G
Fatty acids, total monounsaturated: 6.999 G
MUFA 16:1: 0.325 G
MUFA 18:1: 6.56 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 2.507 G
PUFA 18:2: 2.197 G
PUFA 18:3: 0.167 G
PUFA 20:4: 0.083 G
Cholesterol: 86 MG
Pork, steak, lean and fat eaten
Water: 54.98 G
Energy: 264 KCAL
Protein: 25.15 G
Total lipid (fat): 17.36 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 26 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 212 MG
Potassium, K: 323 MG
Sodium, Na: 316 MG
Zinc, Zn: 4.7 MG
Copper, Cu: 0.147 MG
Selenium, Se: 42.1 UG
Thiamin: 0.47 MG
Riboflavin: 0.36 MG
Niacin: 3.771 MG
Vitamin B-6: 0.45 MG
Choline, total: 102.9 MG
Vitamin B-12: 0.94 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3): 1.2 UG
Fatty acids, total saturated: 6.456 G
SFA 10:0: 0.017 G
SFA 12:0: 0.014 G
SFA 14:0: 0.219 G
SFA 16:0: 3.913 G
SFA 18:0: 2.204 G
Fatty acids, total monounsaturated: 7.828 G
MUFA 16:1: 0.399 G
MUFA 18:1: 7.295 G
MUFA 20:1: 0.124 G
Fatty acids, total polyunsaturated: 2.04 G
PUFA 18:2: 1.784 G
PUFA 18:3: 0.078 G
PUFA 20:4: 0.096 G
Cholesterol: 97 MG
Pork, steak, lean only eaten
Water: 58.01 G
Energy: 230 KCAL
Protein: 26.71 G
Total lipid (fat): 12.8 G
Calcium, Ca: 25 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 221 MG
Potassium, K: 337 MG
Sodium, Na: 318 MG
Zinc, Zn: 5.07 MG
Copper, Cu: 0.157 MG
Selenium, Se: 44.8 UG
Thiamin: 0.492 MG
Riboflavin: 0.384 MG
Niacin: 3.804 MG
Vitamin B-6: 0.473 MG
Choline, total: 109.3 MG
Vitamin B-12: 0.91 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3): 1.1 UG
Fatty acids, total saturated: 4.873 G
SFA 10:0: 0.014 G
SFA 12:0: 0.011 G
SFA 14:0: 0.163 G
SFA 16:0: 2.96 G
SFA 18:0: 1.665 G
Fatty acids, total monounsaturated: 6.014 G
MUFA 16:1: 0.323 G
MUFA 18:1: 5.598 G
MUFA 20:1: 0.094 G
Fatty acids, total polyunsaturated: 1.36 G
PUFA 18:2: 1.168 G
PUFA 18:3: 0.047 G
PUFA 20:4: 0.091 G
Cholesterol: 99 MG
Pork, steak, NS as to fat eaten
Water: 56.5 G
Energy: 247 KCAL
Protein: 25.93 G
Total lipid (fat): 15.08 G
Calcium, Ca: 26 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 217 MG
Potassium, K: 330 MG
Sodium, Na: 317 MG
Zinc, Zn: 4.88 MG
Copper, Cu: 0.152 MG
Selenium, Se: 43.5 UG
Thiamin: 0.481 MG
Riboflavin: 0.372 MG
Niacin: 3.788 MG
Vitamin B-6: 0.462 MG
Choline, total: 106.1 MG
Vitamin B-12: 0.92 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3): 1.1 UG
Fatty acids, total saturated: 5.664 G
SFA 10:0: 0.016 G
SFA 12:0: 0.012 G
SFA 14:0: 0.191 G
SFA 16:0: 3.436 G
SFA 18:0: 1.934 G
Fatty acids, total monounsaturated: 6.921 G
MUFA 16:1: 0.361 G
MUFA 18:1: 6.447 G
MUFA 20:1: 0.109 G
Fatty acids, total polyunsaturated: 1.7 G
PUFA 18:2: 1.476 G
PUFA 18:3: 0.062 G
PUFA 20:4: 0.094 G
Cholesterol: 98 MG
PORK, SWEET BBQ
brand_owner: S&E Gourmet Cuts Inc.
brand_name: COUNTRY ARCHER
gtin_upc: 854837006076
ingredients: PORK, PORK STOCK, ORGANIC RAW CANE SUGAR, ENCAPSULATED LACTIC ACID, SEA SALT, TOMATO POWDER, ONION AND GARLIC POWDER, CELERY JUICE POWDER, CHILI POWDER, RED PEPPER, OREGANO, CORIANDER, GROUND CELERY SEED, CLOVE, NUTMEG, LIQUID SMOKE.
serving_size: 42.0 g
branded_food_category: Pepperoni, Salami & Cold Cuts
market_country: United States
Energy: 262 KCAL
Protein: 47.62 G
Total lipid (fat): 11.9 G
Carbohydrate, by difference: 7.14 G
Sugars, Total: 7.14 G
Calcium, Ca: 143 MG
Iron, Fe: 1.71 MG
Sodium, Na: 833 MG
Fatty acids, total saturated: 4.76 G
Cholesterol: 95 MG
PORK, SWEET BBQ
brand_owner: S&E Gourmet Cuts Inc.
brand_name: COUNTRY ARCHER
gtin_upc: 854837006076
ingredients: PORK, PORK STOCK, ORGANIC RAW CANE SUGAR, ENCAPSULATED LACTIC ACID, SEA SALT, TOMATO POWDER, ONION AND GARLIC POWDER, CELERY JUICE POWDER, CHILI POWDER, RED PEPPER, OREGANO, CORIANDER, GROUND CELERY SEED, CLOVE, NUTMEG, LIQUID SMOKE.
serving_size: 42.0 g
branded_food_category: Pepperoni, Salami & Cold Cuts
market_country: United States
Energy: 262 KCAL
Protein: 47.62 G
Total lipid (fat): 11.9 G
Carbohydrate, by difference: 7.14 G
Sugars, Total: 7.14 G
Calcium, Ca: 143 MG
Iron, Fe: 1.71 MG
Sodium, Na: 833 MG
Fatty acids, total saturated: 4.76 G
Cholesterol: 95 MG
Pork, tenderloin
Water: 70.12 G
Energy: 134 KCAL
Protein: 24.65 G
Total lipid (fat): 3.38 G
Carbohydrate, by difference: 0.09 G
Calcium, Ca: 6 MG
Iron, Fe: 1.09 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 280 MG
Potassium, K: 462 MG
Sodium, Na: 339 MG
Zinc, Zn: 2.28 MG
Copper, Cu: 0.109 MG
Selenium, Se: 40.2 UG
Thiamin: 0.896 MG
Riboflavin: 0.377 MG
Niacin: 7.376 MG
Vitamin B-6: 0.696 MG
Choline, total: 83.8 MG
Vitamin B-12: 0.54 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3): 0.2 UG
Fatty acids, total saturated: 1.155 G
SFA 14:0: 0.038 G
SFA 16:0: 0.709 G
SFA 18:0: 0.396 G
Fatty acids, total monounsaturated: 1.286 G
MUFA 16:1: 0.077 G
MUFA 18:1: 1.189 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.488 G
PUFA 18:2: 0.408 G
PUFA 18:3: 0.013 G
PUFA 20:4: 0.055 G
Cholesterol: 68 MG
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce
Water: 79.29 G
Energy: 116 KCAL
Protein: 7 G
Total lipid (fat): 7.77 G
Carbohydrate, by difference: 4.75 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.6 G
Calcium, Ca: 49 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 87 MG
Potassium, K: 232 MG
Sodium, Na: 238 MG
Zinc, Zn: 0.7 MG
Copper, Cu: 0.074 MG
Selenium, Se: 7.8 UG
Vitamin C, total ascorbic acid: 14.4 MG
Thiamin: 0.191 MG
Riboflavin: 0.095 MG
Niacin: 1.383 MG
Vitamin B-6: 0.186 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 27.1 MG
Vitamin B-12: 0.11 UG
Vitamin A, RAE: 131 UG
Carotene, beta: 1285 UG
Carotene, alpha: 564 UG
Lutein + zeaxanthin: 262 UG
Vitamin E (alpha-tocopherol): 1.11 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 34 UG
Fatty acids, total saturated: 1.398 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.024 G
SFA 16:0: 0.959 G
SFA 18:0: 0.357 G
Fatty acids, total monounsaturated: 3.002 G
MUFA 16:1: 0.068 G
MUFA 18:1: 2.875 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 2.779 G
PUFA 18:2: 2.453 G
PUFA 18:3: 0.315 G
PUFA 20:4: 0.006 G
Cholesterol: 12 MG
Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce
Water: 79.18 G
Energy: 117 KCAL
Protein: 7.2 G
Total lipid (fat): 8.05 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.75 G
Calcium, Ca: 44 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 86 MG
Potassium, K: 220 MG
Sodium, Na: 233 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.103 MG
Selenium, Se: 9 UG
Vitamin C, total ascorbic acid: 12.9 MG
Thiamin: 0.194 MG
Riboflavin: 0.115 MG
Niacin: 1.603 MG
Vitamin B-6: 0.189 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Choline, total: 27.1 MG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 8 UG
Carotene, beta: 94 UG
Carotene, alpha: 9 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 161 UG
Vitamin E (alpha-tocopherol): 1.07 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 21.7 UG
Fatty acids, total saturated: 1.452 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.025 G
SFA 16:0: 0.996 G
SFA 18:0: 0.372 G
Fatty acids, total monounsaturated: 3.117 G
MUFA 16:1: 0.07 G
MUFA 18:1: 2.985 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 2.903 G
PUFA 18:2: 2.557 G
PUFA 18:3: 0.331 G
PUFA 20:4: 0.006 G
Cholesterol: 12 MG
PORK, TURKEY AND BEEF FRANKS, PORK, TURKEY AND BEEF
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 030034930158
ingredients: PORK, MECHANICALLY SEPARATED TURKEY, WATER, BEEF, DEXTROSE, POTASSIUM LACTATE, SALT, FLAVORINGS, SODIUM PHOSPHATE, PAPRIKA, SPICES, SODIUM ERYTHORBATE, SODIUM NITRITE, GARLIC POWDER AND ONION POWDER.
serving_size: 50.0 g
branded_food_category: Sausages, Hotdogs & Brats
package_weight: 14 oz/397 g
market_country: United States
Energy: 220 KCAL
Protein: 10 G
Total lipid (fat): 18 G
Carbohydrate, by difference: 4 G
Sugars, Total: 2 G
Iron, Fe: 0.72 MG
Sodium, Na: 900 MG
Vitamin A, IU: 200 IU
Fatty acids, total saturated: 6 G
Cholesterol: 50 MG
PORK, TURKEY AND BEEF FRANKS
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 030034930158
ingredients: PORK, MECHANICALLY SEPARATED TURKEY, WATER, BEEF, DEXTROSE, POTASSIUM LACTATE, SALT, FLAVORINGS, SODIUM PHOSPHATE, PAPRIKA, SPICES, SODIUM ERYTHORBATE, SODIUM NITRITE, GARLIC POWDER AND ONION POWDER.
serving_size: 50.0 g
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Energy: 220 KCAL
Protein: 10 G
Total lipid (fat): 18 G
Carbohydrate, by difference: 4 G
Sugars, Total: 2 G
Iron, Fe: 0.72 MG
Sodium, Na: 900 MG
Vitamin A, IU: 200 IU
Fatty acids, total saturated: 6 G
Cholesterol: 50 MG
PORK, TURKEY AND BEEF FRANKS
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 030034930158
ingredients: PORK, MECHANICALLY SEPARATED TURKEY, WATER, BEEF, DEXTROSE, POTASSIUM LACTATE, SALT, FLAVORINGS, SODIUM PHOSPHATE, PAPRIKA, SPICES, SODIUM ERYTHORBATE, SODIUM NITRITE, GARLIC POWDER AND ONION POWDER.
serving_size: 50.0 g
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Energy: 220 KCAL
Protein: 10 G
Total lipid (fat): 18 G
Carbohydrate, by difference: 4 G
Sugars, Total: 2 G
Iron, Fe: 0.72 MG
Sodium, Na: 900 MG
Vitamin A, IU: 200 IU
Fatty acids, total saturated: 6 G
Cholesterol: 50 MG
PORK, TURKEY AND BEEF FRANKS
brand_owner: Giant Eagle, Inc.
gtin_upc: 030034930158
ingredients: PORK, MECHANICALLY SEPARATED TURKEY, WATER, BEEF, DEXTROSE, POTASSIUM LACTATE, SALT, FLAVORINGS, SODIUM PHOSPHATE, PAPRIKA, SPICES, SODIUM ERYTHORBATE, SODIUM NITRITE, GARLIC POWDER AND ONION POWDER.
serving_size: 50.0 g
household_serving_fulltext: 1 FRANK
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Energy: 220 KCAL
Protein: 10 G
Total lipid (fat): 18 G
Carbohydrate, by difference: 4 G
Sugars, Total: 2 G
Iron, Fe: 0.72 MG
Sodium, Na: 900 MG
Vitamin A, IU: 200 IU
Fatty acids, total saturated: 6 G
Cholesterol: 50 MG
PORK, TURKEY, BEEF SMOKED SAUSAGE, PORK, TURKEY, BEEF
brand_owner: The Hillshire Brands Company
brand_name: HILLSHIRE FARM
gtin_upc: 044500200706
ingredients: MEAT INGREDIENTS (PORK, BEEF), MECHANICALLY SEPARATED TURKEY, WATER, CORN SYRUP, CONTAINS 2% OR LESS: SALT, NATURAL FLAVOR, SODIUM LACTATE, DEXTROSE, ISOLATED SOY PRODUCT, ISOLATED SOY PROTEIN, POTASSIUM PHOSPHATES, MONOSODIUM GLUTAMATE, SODIUM DIACETATE, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE.
serving_size: 56.0 g
branded_food_category: Sausages, Hotdogs & Brats
package_weight: 42 oz/2.62 lbs/1.19 kg
market_country: United States
Energy: 357 KCAL
Protein: 10.71 G
Total lipid (fat): 32.14 G
Carbohydrate, by difference: 5.36 G
Sugars, Total: 1.79 G
Calcium, Ca: 71 MG
Iron, Fe: 0.64 MG
Sodium, Na: 1143 MG
Fatty acids, total saturated: 10.71 G
Cholesterol: 71 MG
PORK,SHLDR,RSTD/SEARED,FS,2/5#,Z
brand_owner: Farmland Foods, Inc.
brand_name: Farmland
gtin_upc: 00070247405838
ingredients: Pork, Water, Soybean Oil, Lard and/or Sunflower Oil, Salt, Dextrose, Sodium Phosphate, Garlic Powder, Onion Powder, Black Pepper.
serving_size: 100.0 g
branded_food_category: Meat/Poultry/Other Animals Prepared/Processed
market_country: United States
Energy: 151 KCAL
Protein: 22 G
Total lipid (fat): 7 G
Carbohydrate, by difference: 1 G
Calcium, Ca: 20 MG
Iron, Fe: 0.72 MG
Sodium, Na: 277 MG
Fatty acids, total saturated: 2 G
Fatty acids, total monounsaturated: 2.5 G
Fatty acids, total polyunsaturated: 2 G
Cholesterol: 50 MG
PORK,SHLDR,RSTD/SEARED,FS,2/5#,Z
brand_owner: Farmland Foods, Inc.
brand_name: Farmland
gtin_upc: 00070247405838
ingredients: Pork, Water, Soybean Oil, Lard and/or Sunflower Oil, Salt, Dextrose, Sodium Phosphate, Garlic Powder, Onion Powder, Black Pepper.
serving_size: 100.0 g
branded_food_category: Meat/Poultry/Other Animals Prepared/Processed
market_country: United States
Energy: 151 KCAL
Protein: 22 G
Total lipid (fat): 7 G
Carbohydrate, by difference: 1 G
Calcium, Ca: 20 MG
Iron, Fe: 0.72 MG
Sodium, Na: 277 MG
Fatty acids, total saturated: 2 G
Fatty acids, total monounsaturated: 2.5 G
Fatty acids, total polyunsaturated: 2 G
Cholesterol: 50 MG
PORK,SHLDR,RSTD/SEARED,FS,2/5#,Z
brand_owner: SMITHFIELD FOODS INC.
gtin_upc: 00070247405838
ingredients: Pork, Water, Soybean Oil, Lard and/or Sunflower Oil, Salt, Dextrose, Sodium Phosphate, Garlic Powder, Onion Powder, Black Pepper.
serving_size: 100.0 g
household_serving_fulltext: 4 ounces
branded_food_category: Meat/Poultry/Other Animals Prepared/Processed
market_country: United States
Energy: 151 KCAL
Protein: 22 G
Total lipid (fat): 7 G
Carbohydrate, by difference: 1 G
Calcium, Ca: 20 MG
Iron, Fe: 0.72 MG
Sodium, Na: 277 MG
Fatty acids, total saturated: 2 G
Fatty acids, total monounsaturated: 2.5 G
Fatty acids, total polyunsaturated: 2 G
Cholesterol: 50 MG
PORK,SHLDR,RSTD/SEARED,FS,2/5#,Z
brand_owner: SMITHFIELD FOODS INC.
gtin_upc: 00070247405838
ingredients: Pork, Water, Soybean Oil, Lard and/or Sunflower Oil, Salt, Dextrose, Sodium Phosphate, Garlic Powder, Onion Powder, Black Pepper.
serving_size: 100.0 g
household_serving_fulltext: 4 ounces
market_country: United States
Energy: 151 KCAL
Protein: 22 G
Total lipid (fat): 7 G
Carbohydrate, by difference: 1 G
Calcium, Ca: 20 MG
Iron, Fe: 0.72 MG
Sodium, Na: 277 MG
Fatty acids, total saturated: 2 G
Fatty acids, total monounsaturated: 2.5 G
Fatty acids, total polyunsaturated: 2 G
Cholesterol: 50 MG
PORK-CAULIFLOWER SAUSAGE & CRANBERRY PORK-CAULIFLOWER SAUSAGE, CRANBERRIES, KALE, AND HONEY CREME FRAICHE SAUCE ON A CREME FRAICHE-INFUSED ULTRA-THIN CRUST STONE-BAKED CRUST PIZZA, PORK-CAULIFLOWER SAUSAGE & CRANBERRY
brand_owner: Publix Super Markets, Inc.
gtin_upc: 041415072510
ingredients: CRUST (WHEAT FLOUR, WATER, CREME FRAICHE [CULTURED PASTEURIZED CREAM, CHEESE CULTURES], CANOLA OIL, SALT, YEAST, WHEAT GERM FLOUR, PEA STARCH, DEXTROSE, POTATO STARCH, WHITE PEPPER), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), HONEY CREME FRAICHE SAUCE (WATER, SAUCE SEASONING BLEND [SOUR CREAM POWDER {CULTURED CREAM (CREAM, NONFAT MILK, CULTURES, ENZYMES), SALT, LACTIC ACID, TOCOPHEROLS, ASCORBYL PALMITATE}, MODIFIED CORNSTARCH, CORN SYRUP SOLIDS, SUGAR, LACTIC ACID, TITANIUM DIOXIDE AND CITRIC ACID), CANOLA OIL WITH NATURAL FLAVORS, HONEY), COOKED PORK AND CAULIFLOWER SAUSAGE (PORK, CAULIFLOWER [WATER, DEHYDRATED CAULIFLOWER], SALT, NATURAL FLAVORINGS), KALE, DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR]).
serving_size: 126.0 g
branded_food_category: Pizza
market_country: United States
Energy: 278 KCAL
Protein: 8.73 G
Total lipid (fat): 12.7 G
Carbohydrate, by difference: 30.95 G
Fiber, total dietary: 1.6 G
Sugars, Total: 5.56 G
Sugars, added: 3.2 G
Calcium, Ca: 135 MG
Iron, Fe: 0.63 MG
Potassium, K: 135 MG
Sodium, Na: 444 MG
Fatty acids, total saturated: 6.35 G
Cholesterol: 28 MG
PORK-CAULIFLOWER SAUSAGE & CRANBERRY PORK-CAULIFLOWER SAUSAGE, CRANBERRIES, KALE, AND HONEY CREME FRAICHE SAUCE ON A CREME FRAICHE-INFUSED ULTRA-THIN STONE-BAKED CRUST PIZZA, PORK-CAULIFLOWER SAUSAGE & CRANBERRY
brand_owner: Publix Super Markets, Inc.
brand_name: PREMIUM
gtin_upc: 041415072510
ingredients: CRUST (WHEAT FLOUR, WATER, CREME FRAICHE [CULTURED PASTEURIZED CREAM, CHEESE CULTURES], CANOLA OIL, SALT, YEAST, WHEAT GERM FLOUR, PEA STARCH, DEXTROSE, POTATO STARCH, WHITE PEPPER), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), HONEY CREME FRAICHE SAUCE (WATER, SAUCE SEASONING BLEND [SOUR CREAM POWDER {CULTURED CREAM (CREAM, NONFAT MILK, CULTURES, ENZYMES), SALT, LACTIC ACID, TOCOPHEROLS, ASCORBYL PALMITATE}, MODIFIED CORNSTARCH, CORN SYRUP SOLIDS, SUGAR, LACTIC ACID, TITANIUM DIOXIDE AND CITRIC ACID], CANOLA OIL WITH NATURAL FLAVORS, HONEY), COOKED PORK AND CAULIFLOWER SAUSAGE (PORK, CAULIFLOWER [WATER, DEHYDRATED CAULIFLOWER], SALT, NATURAL FLAVORINGS), KALE, DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR]).
serving_size: 126.0 g
branded_food_category: Pizza
market_country: United States
Energy: 278 KCAL
Protein: 8.73 G
Total lipid (fat): 12.7 G
Carbohydrate, by difference: 30.95 G
Fiber, total dietary: 1.6 G
Sugars, Total: 5.56 G
Sugars, added: 3.2 G
Calcium, Ca: 135 MG
Iron, Fe: 0.63 MG
Potassium, K: 135 MG
Sodium, Na: 444 MG
Fatty acids, total saturated: 6.35 G
Cholesterol: 28 MG
PORK-CAULIFLOWER SAUSAGE & CRANBERRY PORK-CAULIFLOWER SAUSAGE, CRANBERRIES, KALE, AND HONEY CREME FRAICHE SAUCE ON A CREME FRAICHE-INFUSED ULTRA-THIN STONE-BAKED CRUST PIZZA, PORK-CAULIFLOWER SAUSAGE & CRANBERRY
brand_owner: Publix Super Markets, Inc.
brand_name: PREMIUM
gtin_upc: 041415072510
ingredients: CRUST (WHEAT FLOUR, WATER, CREME FRAICHE [CULTURED PASTEURIZED CREAM, CHEESE CULTURES], CANOLA OIL, SALT, YEAST, WHEAT GERM FLOUR, PEA STARCH, DEXTROSE, POTATO STARCH, WHITE PEPPER), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), HONEY CREME FRAICHE SAUCE (WATER, SAUCE SEASONING BLEND [SOUR CREAM POWDER {CULTURED CREAM (CREAM, NONFAT MILK, CULTURES, ENZYMES), SALT, LACTIC ACID, TOCOPHEROLS, ASCORBYL PALMITATE}, MODIFIED CORNSTARCH, CORN SYRUP SOLIDS, SUGAR, LACTIC ACID, TITANIUM DIOXIDE AND CITRIC ACID], CANOLA OIL WITH NATURAL FLAVORS, HONEY), COOKED PORK AND CAULIFLOWER SAUSAGE (PORK, CAULIFLOWER [WATER, DEHYDRATED CAULIFLOWER], SALT, NATURAL FLAVORINGS), KALE, DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR]).
serving_size: 126.0 g
branded_food_category: Pizza
package_weight: 17.9 OZ/507 g
market_country: United States
Energy: 278 KCAL
Protein: 8.73 G
Total lipid (fat): 12.7 G
Carbohydrate, by difference: 30.95 G
Fiber, total dietary: 1.6 G
Sugars, Total: 5.56 G
Sugars, added: 3.2 G
Calcium, Ca: 135 MG
Iron, Fe: 0.63 MG
Potassium, K: 135 MG
Sodium, Na: 444 MG
Fatty acids, total saturated: 6.35 G
Cholesterol: 28 MG
PORK-CAULIFLOWER SAUSAGE & CRANBERRY PORK-CAULIFLOWER SAUSAGE, CRANBERRIES, KALE, AND HONEY CREME FRAICHE SAUCE ON A CREME FRAICHE-INFUSED ULTRA-THIN STONE-BAKED CRUST PIZZA, PORK-CAULIFLOWER SAUSAGE & CRANBERRY
brand_owner: Publix Super Markets, Inc.
brand_name: PREMIUM
gtin_upc: 041415072510
ingredients: CRUST (WHEAT FLOUR, WATER, CREME FRAICHE [CULTURED PASTEURIZED CREAM, CHEESE CULTURES], CANOLA OIL, SALT, YEAST, WHEAT GERM FLOUR, PEA STARCH, DEXTROSE, POTATO STARCH, WHITE PEPPER), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), HONEY CREME FRAICHE SAUCE (WATER, SAUCE SEASONING BLEND [SOUR CREAM POWDER {CULTURED CREAM (CREAM, NONFAT MILK, CULTURES, ENZYMES), SALT, LACTIC ACID, TOCOPHEROLS, ASCORBYL PALMITATE}, MODIFIED CORNSTARCH, CORN SYRUP SOLIDS, SUGAR, LACTIC ACID, TITANIUM DIOXIDE AND CITRIC ACID], CANOLA OIL WITH NATURAL FLAVORS, HONEY), COOKED PORK AND CAULIFLOWER SAUSAGE (PORK, CAULIFLOWER [WATER, DEHYDRATED CAULIFLOWER], SALT, NATURAL FLAVORINGS), KALE, DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR]).
serving_size: 126.0 g
household_serving_fulltext: 0.25 pizza
branded_food_category: Pizza
package_weight: 17.9 OZ/507 g
market_country: United States
Energy: 278 KCAL
Protein: 8.73 G
Total lipid (fat): 12.7 G
Carbohydrate, by difference: 30.95 G
Fiber, total dietary: 1.6 G
Sugars, Total: 5.56 G
Sugars, added: 3.2 G
Calcium, Ca: 135 MG
Iron, Fe: 0.63 MG
Potassium, K: 135 MG
Sodium, Na: 444 MG
Fatty acids, total saturated: 6.35 G
Cholesterol: 28 MG
PORK
brand_owner: CHIEF
gtin_upc: 743138009506
ingredients: PORK, SEA SALT
serving_size: 85.0 g
household_serving_fulltext: 3 ONZ
branded_food_category: Canned Meat
market_country: United States
Energy: 118 KCAL
Protein: 21.18 G
Total lipid (fat): 4.12 G
Carbohydrate, by difference: 1.18 G
Iron, Fe: 1.27 MG
Sodium, Na: 212 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 76 MG
PORK
brand_owner: Clyde Evans Smokehouse
brand_name: CHIEF
gtin_upc: 743138009506
ingredients: PORK, SEA SALT
serving_size: 85.0 g
branded_food_category: Canned Meat
package_weight: 28 oz/793 g
market_country: United States
Energy: 118 KCAL
Protein: 21.18 G
Total lipid (fat): 4.12 G
Carbohydrate, by difference: 1.18 G
Iron, Fe: 1.27 MG
Sodium, Na: 212 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 76 MG
PORK
brand_owner: Clyde Evans Smokehouse
brand_name: CHIEF
gtin_upc: 743138009506
ingredients: PORK, SEA SALT
serving_size: 85.0 g
branded_food_category: Canned Meat
package_weight: 793 g
market_country: United States
Energy: 118 KCAL
Protein: 21.18 G
Total lipid (fat): 4.12 G
Carbohydrate, by difference: 1.18 G
Iron, Fe: 1.27 MG
Sodium, Na: 212 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 76 MG
PORK
brand_owner: DOGFISH HEAD RAISON D'ETRE
gtin_upc: 072745570117
ingredients: PORK RAISED WITHOUT ANTIBIOTICS, BEER, CONTAINS LESS THAN 2% OF BROWN SUGAR, WHITE ONION, WATER, SALT, VINEGAR, SPICES (INCLUDING MUSTARD), YEAST EXTRACT, NATURAL FLAVORS, IN A NATURAL PORK CASING.
serving_size: 84.0 g
household_serving_fulltext: 1 LINK, PER CONTAINER
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Energy: 262 KCAL
Protein: 17.86 G
Total lipid (fat): 20.24 G
Carbohydrate, by difference: 2.38 G
Sugars, Total: 1.19 G
Calcium, Ca: 24 MG
Iron, Fe: 1.29 MG
Sodium, Na: 512 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 54 MG
PORK
brand_owner: HERDEZ
gtin_upc: 037600233606
ingredients: ++SOLUTIONS & SAUCE INGREDIENTS: PINEAPPLE AND PINEAPPLE JUICE, WATER, TOMATOES, GUJILLO PEPPER PUREE (WATER AND CITRIC ACID PINEAPPLE JUICE CONCENTRATE, VINEGAR, CALIFORNIA PEPPER PUREE (WATER, CALIFORNIA PEPPERS CITRIC ACID), GARLIC (CONTAINS CITRIC ACID), SALT, POTASSIUM LACTATE, SODIUM PHOSPHATES, SPICES, SODIUM DIACETATE.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 116 KCAL
Protein: 11.61 G
Total lipid (fat): 5.36 G
Carbohydrate, by difference: 4.46 G
Sugars, Total: 4.46 G
Iron, Fe: 0.64 MG
Sodium, Na: 429 MG
Vitamin C, total ascorbic acid: 3.2 MG
Vitamin A, IU: 89 IU
Fatty acids, total saturated: 2.23 G
Cholesterol: 31 MG
PORK
brand_owner: Keystone Brand Meats Inc
brand_name: KEYSTONE
gtin_upc: 796853100034
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
brand_name: KEYSTONE
gtin_upc: 796853100034
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
brand_name: KEYSTONE
gtin_upc: 796853100034
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
branded_food_category: Canned Meat
package_weight: 28 oz
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
brand_name: KEYSTONE
gtin_upc: 796853100041
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
brand_name: KEYSTONE
gtin_upc: 796853100041
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
brand_name: KEYSTONE
gtin_upc: 796853100041
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
branded_food_category: Canned Meat
package_weight: 14.5 oz/411 g
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
gtin_upc: 796853100034
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
gtin_upc: 796853100034
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
gtin_upc: 796853100034
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: Keystone Brand Meats Inc
gtin_upc: 796853100041
ingredients: PORK, SEA SALT.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Canned Meat
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Iron, Fe: 1.29 MG
Sodium, Na: 214 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 80 MG
PORK
brand_owner: McCormick & Company, Inc.
gtin_upc: 734756008415
ingredients: ALL-NATURAL GLUTEN FREE INGREDIENTS: CHILE PEPPERS, SALT, SUGAR, LIME JUICE (CORN SYRUP SOLIDS, LIME JUICE, LIME OIL), PAPRIKA, MUSTARD SEED, SPICES, GARLIC, ONION, RED PEPPER.
serving_size: 0.8 g
household_serving_fulltext: 1/4 Tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 5625 MG
Vitamin A, IU: 12500 IU
PORK
brand_owner: Pacific Island Secialties
brand_name: PURELY ORGANIC
gtin_upc: 852668006012
ingredients: GARLIC, SUCANAT, CHILI PEPPER, BLACK PEPPER, SUGAR, CUMIN, ONION, OREGANO.
serving_size: 0.8999999761581421 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 556 KCAL
Carbohydrate, by difference: 111.11 G
PORK
brand_owner: Pacific Island Secialties
brand_name: PURELY ORGANIC
gtin_upc: 852668006012
ingredients: GARLIC, SUCANAT, CHILI PEPPER, BLACK PEPPER, SUGAR, CUMIN, ONION, OREGANO.
serving_size: 0.8999999761581421 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 556 KCAL
Carbohydrate, by difference: 111.11 G
PORK
brand_owner: Pacific Island Secialties
brand_name: PURELY ORGANIC
gtin_upc: 852668006012
ingredients: GARLIC, SUCANAT, CHILI PEPPER, BLACK PEPPER, SUGAR, CUMIN, ONION, OREGANO.
serving_size: 0.8999999761581421 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 5 oz/142 g
market_country: United States
Energy: 556 KCAL
Carbohydrate, by difference: 111.11 G
PORK
brand_owner: Pacific Island Secialties
gtin_upc: 852668006012
ingredients: GARLIC, SUCANAT, CHILI PEPPER, BLACK PEPPER, SUGAR, CUMIN, ONION, OREGANO.
serving_size: 0.9 g
household_serving_fulltext: 1/4 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 556 KCAL
Carbohydrate, by difference: 111.11 G
PORK
brand_owner: Pacific Island Secialties
gtin_upc: 852668006012
ingredients: GARLIC, SUCANAT, CHILI PEPPER, BLACK PEPPER, SUGAR, CUMIN, ONION, OREGANO.
serving_size: 0.9 g
household_serving_fulltext: 1/4 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 556 KCAL
Carbohydrate, by difference: 111.11 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org