Pork, Fresh, Variety Meats And By-products, Mechanically Separated, Raw
Serving Size 100 grams
Nutritional Value and Analysis
Pork, Fresh, Variety Meats And By-products, Mechanically Separated, Raw with a serving size of 100 grams has a total of 304 calories with 26.54 grams of fat. The serving size is equivalent to 100 grams of food and contains 238.86 calories from fat. This item is classified as pork products foods.
This food is a good source of selenium, thiamin, tryptophan, threonine, isoleucine, leucine, lysine, phenylalanine, valine and histidine but is high in fat and saturated fats. Pork, Fresh, Variety Meats And By-products, Mechanically Separated, Raw is a high fat food because 78.57% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Fat 41% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 41% of the recommended daily intake of fat.
Selenium 60% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 60% of the recommended daily needs of selenium.
Thiamin 58% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 58% of the recommended daily needs of thiamin.
Tryptophan 61% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 61% of the recommended daily needs of tryptophan.
Threonine 48% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 48% of the recommended daily needs of threonine.
Isoleucine 56% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 56% of the recommended daily needs of isoleucine.
Leucine 39% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 39% of the recommended daily needs of leucine.
Lysine 48% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 48% of the recommended daily needs of lysine.
Phenylalanine 30% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 30% of the recommended daily needs of phenylalanine.
Valine 58% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 58% of the recommended daily needs of valine.
Histidine 59% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 59% of the recommended daily needs of histidine.
Saturated Fats 49% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, mechanically separated, raw has 49% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
Amount Per Serving | ||
---|---|---|
Calories 304 | Calories from Fat 239 | |
% Daily Value* | ||
Total Fat 26.5g | 41% | |
Saturated Fat 9.8g | 49% | |
Trans Fat 0g | ||
Cholesterol 77mg | 26% | |
Sodium 50mg | 2% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 15g |
Vitamin A 0% | Vitamin C 1% |
Calcium 24% | Iron 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
Nutrient | Amount | DV % | |
---|---|---|---|
Vitamin A | 10 IU | 0% | |
→ Vitamin A, RAE | 3 µg | 0% | |
Vitamin B-12 | 0.58 µg | 24% | |
Vitamin B-6 | 0.37 mg | 22% | |
Vitamin C | 0.7 mg | 1% |
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 | 0 g | 0% | |
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 | 26.54 g | 41% | |
Saturated Fats | 9.82 g | 49% | |
→ Butyric Acid | 0 g | - | |
→ Caproic Acid | 0 g | - | |
→ Caprylic Acid | 0 g | - | |
→ Capric Acid | 0 g | - | |
→ Lauric Acid | 0 g | - | |
→ Myristic Acid | 0.22 g | - | |
→ Palmitic Acid | 6.13 g | - | |
→ Stearic Acid | 3.37 g | - | |
Monounsaturated Fats | 12.26 g | - | |
→ Palmitoleic Acid | 0.44 g | - | |
→ Oleic Acid | 11.41 g | - | |
→ Gadoleic Acid | 0.32 g | - | |
→ Erucic Acid | 0 g | - | |
Polyunsaturated Fats | 2.44 g | - | |
→ Linolenic Acid (18:2) | 2.14 g | - | |
→ Linolenic Acid (18:3) | 0.16 g | - | |
→ Parinaric Acid | 0 g | - | |
→ Arachidonic Acid | 0.05 g | - | |
→ Eicosapentaenoic Acid (EPA) | 0 g | - | |
→ Docosapentaenoic Acid (DPA) | 0 g | - | |
→ Docosahexaenoic Acid (DHA) | 0 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 | 15.03 g | 29% | |
→ Alanine | 0.87 g | - | |
→ Arginine | 1.07 g | - | |
→ Aspartic acid | 1.15 g | - | |
→ Cystine | 0.17 g | - | |
→ Glutamic acid | 1.98 g | - | |
→ Glycine | 0.86 g | - | |
→ Histidine | 0.54 g | 59% | |
→ Isoleucine | 0.69 g | 56% | |
→ Leucine | 1.1 g | 39% | |
→ Lysine | 1.18 g | 48% | |
→ Methionine | 0.31 g | 25% | |
→ Phenylalanine | 0.65 g | 30% | |
→ Proline | 0.72 g | - | |
→ Serine | 0.6 g | - | |
→ Threonine | 0.62 g | 48% | |
→ Tryptophan | 0.2 g | 61% | |
→ Tyrosine | 0.52 g | 22% | |
→ Valine | 0.91 g | 58% |
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 | 315 mg | 24% | |
Copper | 0.08 mg | 9% | |
Iron | 4.25 mg | 24% | |
Magnesium | 16 mg | 4% | |
Manganese | 0.01 mg | 0% | |
Phosphorus | 200 mg | 16% | |
Potassium | 298 mg | 6% | |
Selenium | 32.9 µg | 60% | |
Sodium | 50 mg | 2% | |
Zinc | 2.44 mg | 22% |
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 | 77 mg | 26% | |
→ 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 % | |
---|---|---|---|
Ash | 1.56 g | - | |
Water | 56.87 g | - |
Calories Burn off Time
How long would it take to burn off Pork, Fresh, Variety Meats And By-products, Mechanically Separated, Raw with 304calories? A brisk walk for 66 minutes, jogging for 31 minutes, or hiking for 51 minutes will help your burn off the calories in pork, fresh, variety meats and by-products, mechanically separated, 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 | 63 minutes |
Dancing | 55 minutes |
Golfing | 55 minutes |
Hiking | 51 minutes |
Light Gardening | 55 minutes |
Stretching | 101 minutes |
Walking - 3.5 mph | 66 minutes |
Weight Training - light workout | 84 minutes |
Aerobics | 38 minutes |
Basketball | 42 minutes |
Bicycling - 10 mph or more | 31 minutes |
Running - 5 mph | 31 minutes |
Swimming | 36 minutes |
Walking - 4.5 mph | 40 minutes |
Weight Training - vigorous workout | 42 minutes |
Similar Food Items to Pork, Fresh, Variety Meats And By-products, Mechanically Separated, 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, Liver, Raw | 134 | 3.65g | 21.39g | 2.47g |
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, 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