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Pork, fresh, variety meats and by-products, stomach, cooked, simmered |
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Pork, fresh, variety meats and by-products, stomach, cooked, simmered (USDA#10863) |
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| Water 70g |
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| Calories 157 |
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| Energy 658kj |
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| Protein 21g |
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| Total Fat 7g |
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| Ash 0g |
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| Total Carbohydrates 8g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 15mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 15mg |
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| Phosphorus, P 129mg |
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| Potassium 85mg |
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| Sodium 40mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 7mg |
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| Selenium, Se 40mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 4mg |
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| Riboflavin 0mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 2mg |
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| Folate, total 3mcg |
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| Folic acid 0mcg |
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| Folate, food 3mcg |
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| Folate, DFE 3mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 8mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 2g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 15:0 0g |
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| 16:0 1g |
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| 17:0 2g |
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| 18:0 1g |
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| 20:0 0g |
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| 22:0 1g |
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| Fatty acids, total monounsaturated 2g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 4g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:3 n-3 c,c,c 0g |
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| 18:3 n-6 c,c,c 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 2g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Fatty acids, total trans 0g |
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| Cholesterol 316mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Variety Meats
The variety meats include the organs, glands and the extremities of the pig. The meats taken from younger pigs will be more tender and milder in ... |
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| Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue ... |
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