Pork composite with curing cuts raw (1 oz, 28.4 g) has 60 calories, 5.2 g protein, 0 g carbohydrate and 4.2 g fat, according to USDA FoodData Central. 100 g has 211 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 oz (28.4 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 60 | 211 | |
| Total fat | 4.2 g | 5% | 14.8 g |
| Saturated fat | 1.4 g | 7% | 4.92 g |
| Trans fat | <0.1 g | 0.03 g | |
| Monounsaturated fat | 1.7 g | 6.1 g | |
| Polyunsaturated fat | 0.5 g | 1.73 g | |
| Cholesterol | 20 mg | 7% | 69 mg |
| Sodium | 16 mg | 1% | 57 mg |
| Total carbohydrate | 0 g | 0% | 0 g |
| Dietary fiber | 0 g | 0% | 0 g |
| Total sugars | 0 g | 0 g | |
| Added sugars | 0 g | 0% | 0 g |
| Protein | 5.2 g | 18.2 g | |
| Vitamins | |||
| Vitamin D | 0.2 mcg | 0% | 0.7 mcg |
| Vitamin A | 0.28 mcg | 0% | 1 mcg |
| Vitamin C | 0.09 mg | 0% | 0.3 mg |
| Vitamin E | <0.1 mg | 0% | 0.12 mg |
| Vitamin K | 0 mcg | 0% | 0 mcg |
| Thiamin (B1) | 0.18 mg | 15% | 0.62 mg |
| Riboflavin (B2) | 0.07 mg | 6% | 0.26 mg |
| Niacin (B3) | 1.3 mg | 8% | 4.73 mg |
| Vitamin B6 | 0.14 mg | 8% | 0.5 mg |
| Folate (DFE) | 0.85 mcg | 0% | 3 mcg |
| Vitamin B12 | 0.19 mcg | 8% | 0.67 mcg |
| Choline | 9.8 mg | 0% | 34.7 mg |
| Minerals | |||
| Calcium | 3.1 mg | 0% | 11 mg |
| Iron | 0.25 mg | 0% | 0.89 mg |
| Potassium | 90 mg | 0% | 319 mg |
| Magnesium | 6 mg | 0% | 21 mg |
| Phosphorus | 55 mg | 4% | 195 mg |
| Zinc | 0.64 mg | 6% | 2.27 mg |
| Copper | <0.1 mg | 0% | 0.08 mg |
| Manganese | <0.1 mg | 0% | 0.01 mg |
| Selenium | 8.1 mcg | 15% | 28.5 mcg |
| Other | |||
| Water | 18.7 g | 66 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
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Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 oz | 28.4 g | 60 | 0 g | 5.2 g | 4.2 g | 0 g | 0 g |
| 1 lb | 453.6 g | 957 | 0 g | 82.6 g | 67.1 g | 0 g | 0 g |
| 100 g | 100 g | 211 | 0 g | 18.2 g | 14.8 g | 0 g | 0 g |
Pork composite with curing cuts raw (1 oz, 28.4 g) has 60 calories. 100 g has 211 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 60.
Pork composite with curing cuts raw (1 oz, 28.4 g) has 8.1 mcg of selenium, 15% of the Daily Value. 100 g has 28.5 mcg. At 10 to 19% DV per serving, that meets the FDA threshold for a "good source" claim.
Pork composite with curing cuts raw (1 oz, 28.4 g) has 0.18 mg of thiamin, 15% of the Daily Value. 100 g has 0.62 mg. At 10 to 19% DV per serving, that meets the FDA threshold for a "good source" claim.
100 g of pork composite with curing cuts raw has 211 calories, 18.2 g protein, 0 g carbohydrate, 0 g fiber, 0 g sugars and 14.8 g fat.
About 0% of the calories in pork composite with curing cuts raw come from carbohydrate, 65% from fat and 35% from protein (Atwater factors of 4, 9 and 4 calories per gram).
Per 100 g, compared with the other 335 pork in this database, pork composite with curing cuts raw has more calories than 65% of them and less protein than 79%.
The same serving of pork composite with curing cuts raw, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 4 g | 6 % |
| Saturated / Saturés | 1.5 g + Trans / trans 0 g | 7 % |
| Cholesterol / Cholestérol | 20 mg | 7 % |
| Sodium | 15 mg | 1 % |
| Carbohydrate / Glucides | 0 g | 0 % |
| Fibre / Fibres | 0 g | 0 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 5 g | |
| Vitamin D / Vitamine D | 0 mcg | 1 % |
| Calcium | 3 mg | 0 % |
| Iron / Fer | 0 mg | 1 % |
| Potassium | 100 mg | 3 % |
| Per 100g | |
|---|---|
| Energy | 881 kJ / 211 kcal |
| Fat | 15 g |
| of which saturates | 4.9 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 18 g |
| Salt | 0.14 g |
| Per 100g | Per 28.4g | %RI* | |
|---|---|---|---|
| Energy | 881 kJ 211 kcal |
250 kJ 60 kcal |
3% |
| Fat | 15g | 4.2g | 6% |
| of which saturates | 4.9g | 1.4g | 7% |
| Carbohydrate | 0 gg | 0 gg | <1% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 18g | 5.2g | 10% |
| Salt | 0.14g | 0.04g | <1% |
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Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 167810: "Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗
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