Pork, minced meat, fried without fat

Energy in 100 g

810 kJ (193 kcal)

Fat →

9.9 g

Protein →

25.9 g

Carbohydrate →

0.1 g

More pork:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 64 g
Protein: 25.9 g
Fat: 9.9 g
Carbohydrate: 0.1 g
Energy content
Protein: 54 E%
Fat: 45 E%
Carbohydrate: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 810 kJ (193 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00029.9 g45%
CarbohydrateMI01810.1 g0%
Dietary fibreMI00020 g0%
ProteinMI000225.9 g54%
AlcoholMI00020 g0%
WaterMI014264 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI00020.1 g
Sugar, addedMI00020 g
Sugar, freeMI00020 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI00023.3 g
Trans fatty acidsMI00020 g
Monounsaturated fatty acidsMI00024.9 g
Polyunsaturated fatty acidsMI00021.2 g
Omega-3MI00020.1 g
Omega-6MI00021 g
CholesterolMI000292 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)MI00020 g
C14:0 (myristic acid)MI00020.1 g
C16:0 (palmitic acid)MI00022.7 g
C18:0 (stearic acid)MI00021.3 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)MI00020.3 g
C18:1 sum (oleic acid)MI00024.5 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)MI00020.9 g
C18:3n-3 (alpha-linolenic acid)MI00020.1 g
C20:3n-3 (eicosatrienoic acid)MI00020 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)MI00020 g
C20:4n-3 (eicosatetraenoic acid)MI00020 g
C20:4n-6 (arachidonic acid)MI00020 g
C20:5n-3 (eicosapentaenoic acid, EPA)MI00020 g
C22:5n-3 (docosapentaenoic acid, DPA)MI00020 g
C22:6n-3 (docosahexaenoic acid, DHA)MI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03259 µg-RE
Vitamin A (RE)MI03229 µg-RE1 %
Beta-caroteneMI00020 µg
RetinolMI00029 µg
Vitamin DMI00020.2 µg2 %
Vitamin EMI00020.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.67 mg51 %
Vitamin B2 (riboflavin)MI00020.07 mg4 %
Vitamin B3 (niacin)MI00025.6 mg
Niacin equivalentsMI000212.1 mg59 %
Vitamin B6 (pyridoxine)MI00020.27 mg15 %
Vitamin B9 (folate)MI00022 µg0 %
Vitamin B12 (cobalamin)MI00020.5 µg12 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI00025 mg0 %
Potassium (K)MI0002360 mg10 %
Sodium (Na)MI000275 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)MI0002235 mg36 %
Magnesium (Mg)MI000228 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021 mg9 %
Copper (Cu)MI00020.1 mg11 %
Zinc (Zn)MI00023.5 mg25 %
Selenium (Se)MI000213 µg15 %
Iodine (I)MI00022 µg1 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1136Swine
C0268Skeletal meat part, without bone, without skin
E0144Semisolid
F0014Fully heat-treated
G0006Broiled or grilled
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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