Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 238 kcalEnergy
- 26.36 gProtein
- 13.89 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 238 kcal | 202 kcal | 1008 Energy |
| Energy (kJ) | 995 kJ | 846 kJ | 1062 Energy |
| Protein | 26.36 g | 22.4 g | 1003 Protein |
| Fat | 13.89 g | 11.8 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 4.893 g | 4.2 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 5.976 g | 5.1 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.519 g | 1.3 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.081 g | 0.069 g | 1257 Fatty acids, total trans |
| Cholesterol | 88 mg | 75 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 57 mg | 48 mg | 1093 Sodium, Na |
| Potassium | 341 mg | 290 mg | 1092 Potassium, K |
| Calcium | 20 mg | 17 mg | 1087 Calcium, Ca |
| Iron | 1.11 mg | 0.94 mg | 1089 Iron, Fe |
| Water | 58.53 g | 49.8 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 | 202 | 22.4 | 11.8 | 0 | 0 | 0 | 48 |
| 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) | 247 g | 588 | 65.1 | 34.3 | 0 | 0 | 0 | 141 |
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:168297
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Meat
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked (official name from the source)
- Français: Porc, frais, composite de morceaux de détail parés (cuisse, longe, épaule, et travers), maigre et gras séparables, cuit (machine-translated, confirmed by a second independent pass)
- Deutsch: Schwein, frisch, Mischprobe parierter Teilstücke (Keule, Lende, Schulter, und Spareribs), Muskelfleisch und Fett, gegart (machine-translated, confirmed by a second independent pass)
- Italiano: Maiale, fresco, composito di tagli al dettaglio rifilati (coscia, lombata, spalla, e costine), parte magra e grasso separabili, cotto (machine-translated, confirmed by a second independent pass)
- Español: Cerdo, fresco, compuesto de cortes minoristas recortados (pierna, lomo, paleta, y costillas), magro y grasa separables, cocinado (machine-translated, confirmed by a second independent pass)
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- 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:168297" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.