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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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| A wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible. |
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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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