Pork Nutrition Facts

Description: Pork, moderate fat

Local Names: Elede (Yoruba)

Scientific Name: Sus scrofa

Category: Meat and Poultry

Calories in Pork

The calories in 100 grams of Pork is 414.1 calories (kcal).

Quick Pork  Nutritional Value

Here is a quick overview of Pork nutrition information:

Quantity

100g

Calories

414.1 kcl

Fat

40.5g

Protein

12.4g

Carb

g

Detailed Pork  Nutrition Data

Here is the detailed data on Pork  nutrition info:

Pork Macronutrients data

Weight 

100g

Energy

1709.3 Kj

Calories

414.1 kcl

Fat

40.5g

Protein

12.4g

Carb

g

Fiber

g

Water

46g

Pork Minerals Data

Weight 

100g

Calcium

11mg

Iron (Fe)

1.8mg

Magnesium

mg

Phosphorus (P)

174mg

Potassium (k)

mg

Sodium (Na)

mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Pork Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Pork Micronutrients

Weight 

100g

Ash

1g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Pork , Elede (Yoruba) Nutrition Info

Serving size of 100 grams of Pork , Elede (Yoruba) contains 414.1 calories, 12.4g of Protein, 40.5g of Fat, and g of Carbs.

Pork Nutrition facts Summary 

Description: 

Pork, moderate fat

Local Names:

Elede (Yoruba)

Scientific Name: 

Sus scrofa

Category: 

Meat and Poultry

Serving Size:

100 grams

Calories: 

414.1 Kcal/100g

Nutrients

- Energy: 1709.3Kj
- Calories: 414.1Kcal
- Fat: 40.5g
- Protein: 12.4g
- Carb: g
- Fiber: g
- Water:46g
- Calcium: 11mg
- Iron: 1.8mg
- Magnesium: mg
- Phosphorus: 174mg
- Potassium: mg
- Sodium: mg
- Zinc: mg
- Copper: mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: mg
- Riboflavin, B2: mg
- Niacin, B3: mg
- Vitamin B6: mg
- Folate, B9: μg
- Vitamin B12: μg
- Vitamin C: mg
- Ash: 1g

Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/