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Snacks, pork skins, barbecue-flavor |
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Snacks, pork skins, barbecue-flavor (USDA#19408) |
| Serving Size 1 oz |
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| Water 2g |
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| Calories 538 |
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| Energy 2251kj |
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| Protein 57g |
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| Total Fat 31g |
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| Ash 7g |
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| Total Carbohydrates 1g |
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| Calcium, Ca 43mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 0mg |
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| Phosphorus, P 220mg |
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| Potassium 180mg |
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| Sodium 2667mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 7mg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 31mcg |
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| Folic acid 0mcg |
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| Folate, food 31mcg |
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| Folate, DFE 31mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 667IU |
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| Vitamin A, RAE 65mcg_RAE |
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| Retinol 38mcg |
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| Fatty acids, total saturated 11g |
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| 10:0 0g |
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| 12:0 7g |
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| 14:0 0g |
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| 16:0 6g |
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| 18:0 4g |
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| Fatty acids, total monounsaturated 15g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 13g |
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| 20:1 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 4g |
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| Cholesterol 115mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 3g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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| Tyrosine 1g |
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| Valine 2g |
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| Arginine 4g |
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| Histidine 0g |
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| Alanine 5g |
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| Aspartic acid 4g |
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| Glutamic acid 7g |
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| Glycine 11g |
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| Proline 6g |
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| Serine 2g |
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| Carotene, beta 324mcg |
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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 ... |
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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 ... |
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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 ... |
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| Commonly referred to as Chip Clips, this kitchen tool is made to clamp around the opening of a bag of crackers, chips or other foods to help keep out air and moisture to keep the ... |
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| 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 ... |
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| In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine. |
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| The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates. They are available in flavors such as ... |
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