Pork, cured, feet, pickled
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 140 kcalEnergy
- 11.63 gProtein
- 10.02 gFat
- 0.01 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 140 kcal | 119 kcal | 1008 Energy |
| Energy (kJ) | 586 kJ | 498 kJ | 1062 Energy |
| Protein | 11.63 g | 9.9 g | 1003 Protein |
| Fat | 10.02 g | 8.5 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 2.945 g | 2.5 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 5.677 g | 4.8 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.784 g | 0.67 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.065 g | 0.055 g | 1257 Fatty acids, total trans |
| Cholesterol | 83 mg | 71 mg | 1253 Cholesterol |
| Carbohydrate | 0.01 g | 0.009 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 946 mg | 804 mg | 1093 Sodium, Na |
| Potassium | 13 mg | 11 mg | 1092 Potassium, K |
| Calcium | 32 mg | 27 mg | 1087 Calcium, Ca |
| Iron | 0.31 mg | 0.26 mg | 1089 Iron, Fe |
| Water | 75 g | 63.8 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 119 | 9.9 | 8.5 | 0.009 | 0 | 0 | 804 |
| 1 lb | 453.6 g | 635 | 52.8 | 45.5 | 0.045 | 0 | 0 | 4,291 |
| 1 item | 85 g | 119 | 9.9 | 8.5 | 0.009 | 0 | 0 | 804 |
| Quantity not specified | 85 g | 119 | 9.9 | 8.5 | 0.009 | 0 | 0 | 804 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:167870
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Meat
- Preparation
- as sold
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Pork, cured, feet, pickled (official name from the source)
- Français: Porc, salé, pieds, marinés (machine-translated, confirmed by a second independent pass)
- Deutsch: Schwein, gepökelt, Füße, sauer eingelegt (machine-translated, confirmed by a second independent pass)
- Italiano: Maiale, stagionato, piedini, sott'aceto (machine-translated, confirmed by a second independent pass)
- Español: Cerdo, curado, manitas, encurtidas (machine-translated, confirmed by a second independent pass)
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- Pork, cured, bacon, pre-sliced, cooked, pan-fried
- Pork sausage, link/patty, cooked, pan-fried
- Pork, fresh, separable fat, cooked
- Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised
- Pork, cured, ham -- water added, whole, boneless, separable lean only, heated, roasted
- Pork, cured, ham, center slice, country-style, separable lean only, raw
- Pork, cured, ham, boneless, regular (approximately 11% fat), roasted
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:167870" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.