Calories HORMEL ALWAYS TENDER, pork, fresh, top fillet with bone. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value167 kCal1684 kCal9.9%5.9%1008 g
Proteins18.74 g76 g24.7%14.8%406 g
Fats9.62 g56 g17.2%10.3%582 g
Carbohydrates0.84 g219 g0.4%0.2%26071 g
Water69.17 g2273 g3%1.8%3286 g
Ash1.63 g~
Vitamins
Vitamin C, ascorbic1.7 mg90 mg1.9%1.1%5294 g
Macronutrients
Potassium, K307 mg2500 mg12.3%7.4%814 g
Calcium, Ca14 mg1000 mg1.4%0.8%7143 g
Magnesium, Mg21 mg400 mg5.3%3.2%1905 g
Sodium, Na378 mg1300 mg29.1%17.4%344 g
Sulfur, S187.4 mg1000 mg18.7%11.2%534 g
Trace Elements
Iron, Fe0.6 mg18 mg3.3%2%3000 g
Copper, Cu100 μg1000 μg10%6%1000 g
Zinc, Zn1.5 mg12 mg12.5%7.5%800 g
Digestible carbohydrates
Mono- and disaccharides (sugars)0.28 gmax 100 г
Sterols
Cholesterol52 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids3.6 gmax 18.7 г
14: 0 Myristic0.11 g~
16: 0 Palmitic2.21 g~
18: 0 Stearin1.25 g~
Monounsaturated fatty acids4.43 gmin 16.8 г26.4%15.8%
16: 1 Palmitoleic0.25 g~
18: 1 Olein (omega-9)4.18 g~
Polyunsaturated fatty acids0.83 gfrom 11.2 to 20.67.4%4.4%
18: 2 Linoleic0.75 g~
18: 3 Linolenic0.09 g~
Omega-3 fatty acids0.09 gfrom 0.9 to 3.710%6%
Omega-6 fatty acids0.75 gfrom 4.7 to 16.816%9.6%
 

The energy value is 167 kcal.

  • oz = 28.35 g (47.3 kCal)
  • 4 oz = 112 g (187 kCal)
  • serving = 112 g (187 kCal)
HORMEL ALWAYS TENDER, pork, fresh, top fillet with bone rich in vitamins and minerals such as: potassium – 12,3%, zinc – 12,5%
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • 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.
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