Pork scratchings
Energy in 100 g
Per 100 g
2,520 kJ (606 kcal)
2,520 kJ (606 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0 g |
| Sugar, total | MI_SUGAR_NO | 0.2 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 450a | 16.6 g |
| Trans fatty acids | 450a | 0.2 g |
| Monounsaturated fatty acids | 450a | 23.9 g |
| Polyunsaturated fatty acids | 450a | 3.7 g |
| Omega-3 | 221b | 0.2 g |
| Omega-6 | 221b | 4.6 g |
| Cholesterol | 600 | 119 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 221b | 0 g |
| C14:0 (myristic acid) | 221b | 0 g |
| C16:0 (palmitic acid) | 221b | 2.4 g |
| C18:0 (stearic acid) | 221b | 1.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 221b | 0.1 g |
| C18:1 sum (oleic acid) | 221b | 34 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 450a | 0 µg | |
| Retinol | 450a | 0 µg | |
| Vitamin D | 450b | 0 µg | 0 % |
| Vitamin E | 10 | – |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 450a | 0.56 mg | 43 % |
| Vitamin B2 (riboflavin) | 450a | 0.2 mg | 12 % |
| Vitamin B3 (niacin) | 450a | 4.2 mg | |
| Niacin equivalents | MI0421 | 12.2 mg | 60 % |
| Vitamin B6 (pyridoxine) | 450a | 0.05 mg | 2 % |
| Vitamin B9 (folate) | 20 | 0 µg | 0 % |
| Vitamin B12 (cobalamin) | 20 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 450a | 32 mg | 2 % |
| Potassium (K) | 450a | 300 mg | 8 % |
| Sodium (Na) | 450a | 1,320 mg | |
| Salt (NaCl) | MI0120 | 3.3 g | |
| Phosphorus (P) | 450a | 180 mg | 28 % |
| Magnesium (Mg) | 450a | 18 mg | 6 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 450a | 2.4 mg | 21 % |
| Copper (Cu) | 450a | 0.2 mg | 22 % |
| Zinc (Zn) | 450a | 1.6 mg | 11 % |
| Selenium (Se) | 600 | 14 µg | 16 % |
| Iodine (I) | 325 | 0 µg | 0 % |
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.
| LanguaL | Classification |
|---|---|
| A0150 | Meat or meat product (FROM MAMMAL) (US CFR) |
| A0868 | Savoury snack (EUROFIR) |
| B1136 | Swine |
| C0269 | Skeletal meat part, without bone and skin, with separable fat |
| E0115 | Divided into pieces, thickness 0 3-1 5 cm |
| F0014 | Fully heat-treated |
| G0025 | Cooked with added fat or oil |
| H0117 | Flavoring or taste ingredient added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |