Francia — ANSES CIQUAL
Pork, loin, roasted/baked
Composición nutricional por 100 g · meat, egg and fish.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (51)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 1230 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 295 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 1230 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 295 | kcal/100g |
| Water | 51.5 | g/100g |
| Protein | 26.2 | g/100g |
| Protein, crude, N x 6.25 | 26.2 | g/100g |
| Carbohydrate | 0.1 | g/100g |
| Fat | 21.2 | g/100g |
| Sugars | 0 | g/100g |
| Fibres | 0 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.03 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0 | g/100g |
| FA mono | 5.74 | g/100g |
| FA 10:0 | 0.02 | g/100g |
| FA 12:0 | 0.014 | g/100g |
| FA 14:0 | 0.19 | g/100g |
| FA 16:0 | 3.39 | g/100g |
| FA 18:0 | 3.15 | g/100g |
| FA 18:1 n-9 cis | 5.74 | g/100g |
| FA 18:2 9c,12c (n-6) | 1.2 | g/100g |
| FA 18:3 c9,c12,c15 (n-3) | 0.068 | g/100g |
| FA 20:4 5c,8c,11c,14c (n-6) | 0.06 | g/100g |
| Cholesterol | 58.4 | mg/100g |
| Salt | 0.15 | g/100g |
| Calcium | 18 | mg/100g |
| Copper | 0.059 | mg/100g |
| Iron | 1.09 | mg/100g |
| Iodine | 5 | µg/100g |
| Magnesium | 28 | mg/100g |
| Manganese | 0.016 | mg/100g |
| Phosphorus | 213 | mg/100g |
| Potassium | 425 | mg/100g |
| Selenium | 39.1 | µg/100g |
| Sodium | 58 | mg/100g |
| Zinc | 4.2 | mg/100g |
| Retinol | 2 | µg/100g |
| Beta-carotene | 0 | µg/100g |
| Vitamin D | 0.7 | µg/100g |
| Vitamin E | 0.2 | mg/100g |
| Vitamin K1 | 0 | µg/100g |
| Vitamin C | 0.6 | mg/100g |
| Vitamin B1 or Thiamin | 0.71 | mg/100g |
| Vitamin B2 or Riboflavin | 0.24 | mg/100g |
| Vitamin B3 or Niacin | 5.65 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.78 | mg/100g |
| Vitamin B6 | 0.38 | mg/100g |
| Vitamin B9 or Folate | 1 | µg/100g |
| Vitamin B12 | 0.88 | µg/100g |
Fuente
ANSES CIQUAL — tabla de composición de alimentos francesa (Licence Ouverte / Etalab 2.0). Código de alimento 28451. Fuente original.
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