|
|
| back to USDA Nutrition Index |
 |
Pork, oriental style, dehydrated |
|
|
Pork, oriental style, dehydrated (USDA#43297) |
| Serving Size 1 cup |
|
|
|
| Water 21g |
|
| Calories 615 |
|
| Energy 2573kj |
|
| Protein 11g |
|
| Total Fat 62g |
|
| Ash 2g |
|
| Total Carbohydrates 1g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 10mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 11mg |
|
| Phosphorus, P 128mg |
|
| Potassium 139mg |
|
| Sodium 685mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 6mg |
|
| Selenium, Se 36mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 2mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 2mcg |
|
| Folic acid 0mcg |
|
| Folate, food 2mcg |
|
| Folate, DFE 2mcg_DFE |
|
| 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 23g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 14g |
|
| 18:0 7g |
|
| Fatty acids, total monounsaturated 28g |
|
| 16:1 undifferentiated 1g |
|
| 18:1 undifferentiated 26g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 7g |
|
| 18:2 undifferentiated 6g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 67mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 1g |
|
| Glutamic acid 1g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Pork, oriental style, dehydrated 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. |
|
|
|
|
|
|
|
| Perfect salad for a hot summer evening with a light asian flavor. |
|
|
|
|
|
|
|
| I haven't met anyone yet who doesn't like this salad. Be sure to wait to add the dressing and the noodle/nut mixture until ready to serve. |
|
|
|
|
|
|
|
| Grilled pork loin covered with mustard and fresh horseradish. |
|
|
|
|
|
|
|
| Cubed pork on skewers. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold ... |
|
|
|
|
|
|
|
| A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, ... |
|
|
|
|
|
|
|
| A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
