Pork, Fresh, Variety Meats And By-products, Liver, Raw
Serving Size 4 oz
Nutritional Value and Analysis
Pork, Fresh, Variety Meats And By-products, Liver, Raw with a serving size of 4 oz has a total of 151.42 calories with 4.12 grams of fat. The serving size is equivalent to 113 grams of food and contains 37.08 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, iron, zinc, copper, selenium, vitamin a, vitamin a, rae, vitamin c, riboflavin, niacin, pantothenic acid, vitamin b-6, folate, folate, folate, dfe, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 47% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 47% of the recommended daily needs of protein.
Iron 146% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 146% of the recommended daily needs of iron.
Zinc 59% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 59% of the recommended daily needs of zinc.
Copper 86% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 86% of the recommended daily needs of copper.
Selenium 108% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 108% of the recommended daily needs of selenium.
Vitamin A 489% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 489% of the recommended daily needs of vitamin a.
Vitamin A, RAE 816% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 816% of the recommended daily needs of vitamin a, rae.
Vitamin C 48% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 48% of the recommended daily needs of vitamin c.
Riboflavin 262% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 262% of the recommended daily needs of riboflavin.
Niacin 108% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 108% of the recommended daily needs of niacin.
Pantothenic Acid 150% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 150% of the recommended daily needs of pantothenic acid.
Vitamin B-6 46% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 46% of the recommended daily needs of vitamin b-6.
Folate 60% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 60% of the recommended daily needs of folate.
Folate 60% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 60% of the recommended daily needs of folate.
Folate, DFE 60% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 60% of the recommended daily needs of folate, dfe.
Tryptophan 103% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 103% of the recommended daily needs of tryptophan.
Threonine 79% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 79% of the recommended daily needs of threonine.
Isoleucine 99% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 99% of the recommended daily needs of isoleucine.
Leucine 77% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 77% of the recommended daily needs of leucine.
Lysine 75% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 75% of the recommended daily needs of lysine.
Methionine 48% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 48% of the recommended daily needs of methionine.
Phenylalanine 55% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 55% of the recommended daily needs of phenylalanine.
Tyrosine 34% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 34% of the recommended daily needs of tyrosine.
Valine 96% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 96% of the recommended daily needs of valine.
Histidine 73% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 73% of the recommended daily needs of histidine.
Cholesterol 113% of DV
A serving of 113 grams of pork, fresh, variety meats and by-products, liver, raw has 113% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 4 oz (113 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 151.42 | Calories from Fat 37 | |
| % Daily Value* | ||
| Total Fat 4.1g | 6% | |
| Saturated Fat 1.3g | 7% | |
| Trans Fat 0g | ||
| Cholesterol 340.1mg | 113% | |
| Sodium 98.3mg | 4% | |
| Total Carbohydrate 2.8g | 1% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 24g | ||
| Vitamin A 489% | Vitamin C 48% |
| Calcium 1% | Iron 146% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 24464.5 IU | 489% | |
| → Vitamin A, RAE | 7347.26 µg | 816% | |
| Vitamin B-12 | 29.38 µg | 1224% | |
| Vitamin B-6 | 0.78 mg | 46% | |
| Vitamin C | 28.59 mg | 48% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 2.79 g | 1% | |
| Fiber | 0 g | 0% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 4.12 g | 6% | |
| Saturated Fats | 1.32 g | 7% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0 g | - | |
| → Myristic Acid | 0.02 g | - | |
| → Palmitic Acid | 0.5 g | - | |
| → Stearic Acid | 0.79 g | - | |
| Monounsaturated Fats | 0.59 g | - | |
| → Palmitoleic Acid | 0.03 g | - | |
| → Oleic Acid | 0.52 g | - | |
| → Gadoleic Acid | 0 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 0.98 g | - | |
| → Linolenic Acid (18:2) | 0.4 g | - | |
| → Linolenic Acid (18:3) | 0.03 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.5 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.03 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.02 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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 24.17 g | 47% | |
| → Alanine | 1.44 g | - | |
| → Arginine | 1.49 g | - | |
| → Aspartic acid | 2.19 g | - | |
| → Cystine | 0.46 g | - | |
| → Glutamic acid | 3.14 g | - | |
| → Glycine | 1.4 g | - | |
| → Histidine | 0.66 g | 73% | |
| → Isoleucine | 1.23 g | 99% | |
| → Leucine | 2.15 g | 77% | |
| → Lysine | 1.86 g | 75% | |
| → Methionine | 0.6 g | 48% | |
| → Phenylalanine | 1.18 g | 55% | |
| → Proline | 1.29 g | - | |
| → Serine | 1.31 g | - | |
| → Threonine | 1.03 g | 79% | |
| → Tryptophan | 0.34 g | 103% | |
| → Tyrosine | 0.82 g | 34% | |
| → Valine | 1.49 g | 96% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 10.17 mg | 1% | |
| Copper | 0.77 mg | 86% | |
| Iron | 26.33 mg | 146% | |
| Magnesium | 20.34 mg | 5% | |
| Manganese | 0.39 mg | 17% | |
| Phosphorus | 325.44 mg | 26% | |
| Potassium | 308.49 mg | 7% | |
| Selenium | 59.55 µg | 108% | |
| Sodium | 98.31 mg | 4% | |
| Zinc | 6.51 mg | 59% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 340.13 mg | 113% | |
| → Phytosterols | 0 mg | - |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Alcohol | 0 g | - | |
| Ash | 1.63 g | - | |
| Water | 80.3 g | - |
Calories Burn off Time
How long would it take to burn off Pork, Fresh, Variety Meats And By-products, Liver, Raw with 151.42calories? A brisk walk for 33 minutes, jogging for 15 minutes, or hiking for 25 minutes will help your burn off the calories in pork, fresh, variety meats and by-products, liver, raw.
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 Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 32 minutes |
| Dancing | 28 minutes |
| Golfing | 28 minutes |
| Hiking | 25 minutes |
| Light Gardening | 28 minutes |
| Stretching | 50 minutes |
| Walking - 3.5 mph | 33 minutes |
| Weight Training - light workout | 42 minutes |
| Aerobics | 19 minutes |
| Basketball | 21 minutes |
| Bicycling - 10 mph or more | 15 minutes |
| Running - 5 mph | 15 minutes |
| Swimming | 18 minutes |
| Walking - 4.5 mph | 20 minutes |
| Weight Training - vigorous workout | 21 minutes |
Similar Food Items to Pork, Fresh, Variety Meats And By-products, Liver, Raw
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Pork, Fresh, Variety Meats And By-products, Liver, Cooked, Braised | 165 | 4.4g | 26.02g | 3.76g |
| Pork, Fresh, Variety Meats And By-products, Lungs, Cooked, Braised | 99 | 3.1g | 16.6g | 0g |
| Pork, Fresh, Variety Meats And By-products, Lungs, Raw | 85 | 2.72g | 14.08g | 0g |
| Pork, Fresh, Variety Meats And By-products, Mechanically Separated, Raw | 304 | 26.54g | 15.03g | 0g |
| Pork, Fresh, Variety Meats And By-products, Pancreas, Cooked, Braised | 219 | 10.8g | 28.5g | 0g |
| Pork, Fresh, Variety Meats And By-products, Pancreas, Raw | 199 | 13.24g | 18.56g | 0g |
| Pork, Fresh, Variety Meats And By-products, Spleen, Cooked, Braised | 149 | 3.2g | 28.2g | 0g |
| Pork, Fresh, Variety Meats And By-products, Spleen, Raw | 100 | 2.59g | 17.86g | 0g |
| Pork, Fresh, Variety Meats And By-products, Stomach, Raw | 159 | 10.14g | 16.85g | 0g |
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