|
|
| back to USDA Nutrition Index |
 |
Pork, cured, salt pork, raw |
|
|
Pork, cured, salt pork, raw (USDA#10165) |
| Serving Size 1 oz |
|
|
|
| Water 11g |
|
| Calories 748 |
|
| Energy 3130kj |
|
| Protein 5g |
|
| Total Fat 80g |
|
| Ash 3g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 6mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 7mg |
|
| Phosphorus, P 52mg |
|
| Potassium 66mg |
|
| Sodium 1424mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 5mg |
|
| Manganese, Mn 5mg |
|
| Selenium, Se 5mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 6mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 8mg |
|
| Folate, total 1mcg |
|
| Folic acid 0mcg |
|
| Folate, food 1mcg |
|
| Folate, DFE 1mcg_DFE |
|
| Choline, total 19mg |
|
| Betaine 1mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 29g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 1g |
|
| 16:0 17g |
|
| 18:0 10g |
|
| Fatty acids, total monounsaturated 37g |
|
| 16:1 undifferentiated 2g |
|
| 18:1 undifferentiated 34g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 9g |
|
| 18:2 undifferentiated 8g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 8g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 86mg |
|
| Phytosterols 0mg |
|
| Tryptophan 1g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 7g |
|
| Cystine 4g |
|
| Phenylalanine 0g |
|
| Tyrosine 8g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 5g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Pork, cured, salt pork, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Quick and easy meal to pull together in a pinch. I usually cook my rice in chicken broth for some added flavor. |
|
|
|
|
|
|
|
| Grilled pork loin covered with mustard and fresh horseradish. |
|
|
|
|
|
|
|
| Cubed pork on skewers. |
|
|
|
|
|
|
|
| Pork loin, covered in rub, wrapped in bacon, and slow cooked over the grill |
|
|
 |
|
|
|
| A delicious pork chop that is cooked and ready to serve in a few minutes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
|
|
|
|
|
|
|
| Pork Recipes |
|
|
|
|
|
|
|
|
Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
|
|
|
|
|
|
|
|
Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
|
|
|
|
|
|
|
|
Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time ... |
|
|
|
|
|
|
|
| A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean ... |
|
|
|
|
|
|
|
| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
