Pork, Fresh, Composite Of Separable Fat, With Added Solution, Cooked

Serving Size 100 grams

Nutritional Value and Analysis

Pork, Fresh, Composite Of Separable Fat, With Added Solution, Cooked with a serving size of 100 grams has a total of 585 calories with 60.42 grams of fat. The serving size is equivalent to 100 grams of food and contains 543.78 calories from fat. This item is classified as pork products foods.

This food is a good source of vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, valine and histidine but is high in fat and saturated fats. Pork, Fresh, Composite Of Separable Fat, With Added Solution, Cooked is a high fat food because 92.95% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Fat 93% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 93% of the recommended daily intake of fat.

Vitamin B-12 58% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 58% of the recommended daily needs of vitamin b-12.

Tryptophan 33% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 33% of the recommended daily needs of tryptophan.

Threonine 35% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 35% of the recommended daily needs of threonine.

Isoleucine 40% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 40% of the recommended daily needs of isoleucine.

Leucine 31% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 31% of the recommended daily needs of leucine.

Lysine 38% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 38% of the recommended daily needs of lysine.

Valine 34% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 34% of the recommended daily needs of valine.

Histidine 47% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 47% of the recommended daily needs of histidine.

Saturated Fats 107% of DV

A serving of 100 grams of pork, fresh, composite of separable fat, with added solution, cooked has 107% of the recommended daily intake of saturated fats.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 585 Calories from Fat 544
% Daily Value*
Total Fat 60.4g 93%
Saturated Fat 21.4g 107%
Trans Fat 0.66g
Cholesterol 81mg 27%
Sodium 125mg 5%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 10g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A0 IU0%
Vitamin A, RAE0 µg0%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-121.4 µg58%
Vitamin B-60.23 mg14%
Vitamin C0 mg0%
Vitamin D61 IU15%
→ Vitamin D31.5 µg-
Vitamin E0.24 mg2%
Vitamin K0 µg0%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate0.32 g0%
Sugars0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat60.42 g93%
Saturated Fats21.38 g107%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0.04 g-
→ Lauric Acid0.04 g-
→ Myristic Acid0.75 g-
→ Palmitic Acid12.89 g-
→ Stearic Acid7.29 g-
→ Behenic Acid0.01 g-
Monounsaturated Fats24.9 g-
→ Myristoleic Acid0.01 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid1.12 g-
→ Heptadecenoic Acid0.22 g-
→ Oleic Acid 23.27 g-
→ Gadoleic Acid0.42 g-
→ Erucic Acid0 g-
Polyunsaturated Fats8.49 g-
→ Linolenic Acid (18:2)7.62 g-
→ Linolenic Acid (18:3)0.38 g-
→ Alpha-linolenic Acid0.36 g-
→ Gamma-linolenic Acid0.02 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0.3 g-
→ Eicosadienoic Acid (20:3)0.05 g-
→ Arachidonic Acid0.14 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-
Trans Fats0.66 g3%
Total trans-monoenoic0.45 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein10.06 g20%
→ Alanine0.59 g-
→ Arginine0.67 g-
→ Aspartic acid0.98 g-
→ Cystine0.12 g-
→ Glutamic acid1.61 g-
→ Glycine0.45 g-
→ Histidine0.43 g47%
→ Hydroxyproline0.03 g-
→ Isoleucine0.5 g40%
→ Leucine0.86 g31%
→ Lysine0.93 g38%
→ Methionine0.28 g23%
→ Phenylalanine0.42 g20%
→ Proline0.41 g-
→ Serine0.44 g-
→ Threonine0.45 g35%
→ Tryptophan0.11 g33%
→ Tyrosine0.38 g16%
→ Valine0.53 g34%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium36 mg3%
Copper0.05 mg6%
Iron0.82 mg5%
Magnesium12 mg3%
Manganese0.01 mg0%
Phosphorus160 mg13%
Potassium214 mg5%
Selenium15.1 µg27%
Sodium125 mg5%
Zinc1.13 mg10%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol81 mg27%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash0.93 g-
Caffeine0 mg-
Theobromine0 mg-
Water28.28 g-

Calories Burn off Time

How long would it take to burn off Pork, Fresh, Composite Of Separable Fat, With Added Solution, Cooked with 585calories? A brisk walk for 127 minutes, jogging for 60 minutes, or hiking for 98 minutes will help your burn off the calories in pork, fresh, composite of separable fat, with added solution, cooked.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less122 minutes
Dancing106 minutes
Golfing106 minutes
Hiking98 minutes
Light Gardening106 minutes
Stretching195 minutes
Walking - 3.5 mph127 minutes
Weight Training - light workout163 minutes
Aerobics73 minutes
Basketball80 minutes
Bicycling - 10 mph or more60 minutes
Running - 5 mph60 minutes
Swimming69 minutes
Walking - 4.5 mph77 minutes
Weight Training - vigorous workout80 minutes
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium