Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 491 kCal | 1684 kCal | 29.2% | 5.9% | 343 g |
| Proteins | 11.7 g | 76 g | 15.4% | 3.1% | 650 g |
| Fats | 49.3 g | 56 g | 88% | 17.9% | 114 g |
| Water | 38.4 g | 2273 g | 1.7% | 0.3% | 5919 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.4 mg | 1.5 mg | 26.7% | 5.4% | 375 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.1% | 1800 g |
| Vitamin B5, pantothenic | 0.37 mg | 5 mg | 7.4% | 1.5% | 1351 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 3.1% | 667 g |
| Vitamin B9, folate | 3.1 μg | 400 μg | 0.8% | 0.2% | 12903 g |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 0.5% | 3750 g |
| Vitamin PP, NE | 4.8 mg | 20 mg | 24% | 4.9% | 417 g |
| niacin | 2.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 230 mg | 2500 mg | 9.2% | 1.9% | 1087 g |
| Calcium, Ca | 6 mg | 1000 mg | 0.6% | 0.1% | 16667 g |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 1% | 2000 g |
| Sodium, Na | 47 mg | 1300 mg | 3.6% | 0.7% | 2766 g |
| Sulfur, S | 220 mg | 1000 mg | 22% | 4.5% | 455 g |
| Phosphorus, P | 130 mg | 800 mg | 16.3% | 3.3% | 615 g |
| Chlorine, Cl | 48.6 mg | 2300 mg | 2.1% | 0.4% | 4733 g |
| Trace Elements | |||||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 1.6% | 1286 g |
| Iodine, I | 6.6 μg | 150 μg | 4.4% | 0.9% | 2273 g |
| Cobalt, Co | 8 μg | 10 μg | 80% | 16.3% | 125 g |
| Manganese, Mn | 0.028 mg | 2 mg | 1.4% | 0.3% | 7143 g |
| Copper, Cu | 96 μg | 1000 μg | 9.6% | 2% | 1042 g |
| Molybdenum, Mo. | 13 μg | 70 μg | 18.6% | 3.8% | 538 g |
| Nickel, Ni | 12.3 μg | ~ | |||
| Olovo, Sn | 30 μg | ~ | |||
| Fluorine, F | 69.3 μg | 4000 μg | 1.7% | 0.3% | 5772 g |
| Chrome, Cr | 13.5 μg | 50 μg | 27% | 5.5% | 370 g |
| Zinc, Zn | 2.07 mg | 12 mg | 17.3% | 3.5% | 580 g |
| Essential Amino Acids | |||||
| Arginine * | 0.72 g | ~ | |||
| valine | 0.64 g | ~ | |||
| Histidine * | 0.47 g | ~ | |||
| Isoleucine | 0.58 g | ~ | |||
| leucine | 0.95 g | ~ | |||
| lysine | 0.96 g | ~ | |||
| methionine | 0.29 g | ~ | |||
| Methionine + Cysteine | 0.42 g | ~ | |||
| threonine | 0.57 g | ~ | |||
| tryptophan | 0.15 g | ~ | |||
| phenylalanine | 0.47 g | ~ | |||
| Phenylalanine + Tyrosine | 0.88 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.64 g | ~ | |||
| Aspartic acid | 1.02 g | ~ | |||
| Hydroxyproline | 0.15 g | ~ | |||
| glycine | 0.57 g | ~ | |||
| Glutamic acid | 1.75 g | ~ | |||
| Proline | 0.69 g | ~ | |||
| serine | 0.5 g | ~ | |||
| tyrosine | 0.42 g | ~ | |||
| Cysteine | 0.14 g | ~ | |||
| Sterols | |||||
| Cholesterol | 70 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 17.1 g | max 18.7 г | |||
| 14: 0 Myristic | 0.62 g | ~ | |||
| 15: 0 Pentadecanoic | 0.03 g | ~ | |||
| 16: 0 Palmitic | 10.58 g | ~ | |||
| 17: 0 Margarine | 0.17 g | ~ | |||
| 18: 0 Stearin | 5.61 g | ~ | |||
| Monounsaturated fatty acids | 22.01 g | min 16.8 г | 131% | 26.7% | |
| 14: 1 Myristoleic | 0.01 g | ~ | |||
| 16: 1 Palmitoleic | 1.6 g | ~ | |||
| 18: 1 Olein (omega-9) | 19.81 g | ~ | |||
| Polyunsaturated fatty acids | 5.29 g | from 11.2 to 20.6 | 47.2% | 9.6% | |
| 18: 2 Linoleic | 4.78 g | ~ | |||
| 18: 3 Linolenic | 0.32 g | ~ | |||
| 20: 4 Arachidonic | 0.19 g | ~ | |||
| Omega-3 fatty acids | 0.32 g | from 0.9 to 3.7 | 35.6% | 7.3% | |
| Omega-6 fatty acids | 4.97 g | from 4.7 to 16.8 | 100% | 20.4% |
The energy value is 491 kcal.
Pork fat rich in vitamins and minerals such as: vitamin B1 – 26,7%, vitamin B6 – 15%, vitamin PP – 24%, phosphorus – 16,3%, cobalt – 80%, molybdenum – 18,6%, chromium – 27 %, zinc – 17,3%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Tags: calorie content 491 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Pork fatty, calories, nutrients, useful properties Fatty pork
Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.
The nutritional value – the content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.