Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised
Serving Size 100 grams
Nutritional Value and Analysis
Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised with a serving size of 100 grams has a total of 271 calories with 18.6 grams of fat. The serving size is equivalent to 100 grams of food and contains 167.4 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, zinc, riboflavin, niacin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, valine and histidine but is high in cholesterol and saturated fats. Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised is a high fat food because 61.77% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 47% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 47% of the recommended daily needs of protein.
Zinc 41% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 41% of the recommended daily needs of zinc.
Riboflavin 39% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 39% of the recommended daily needs of riboflavin.
Niacin 33% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 33% of the recommended daily needs of niacin.
Vitamin B-12 100% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 100% of the recommended daily needs of vitamin b-12.
Tryptophan 85% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 85% of the recommended daily needs of tryptophan.
Threonine 78% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 78% of the recommended daily needs of threonine.
Isoleucine 89% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 89% of the recommended daily needs of isoleucine.
Leucine 69% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 69% of the recommended daily needs of leucine.
Lysine 80% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 80% of the recommended daily needs of lysine.
Methionine 44% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 44% of the recommended daily needs of methionine.
Phenylalanine 47% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 47% of the recommended daily needs of phenylalanine.
Valine 80% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 80% of the recommended daily needs of valine.
Histidine 67% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 67% of the recommended daily needs of histidine.
Cholesterol 49% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 49% of the recommended daily intake of cholesterol.
Saturated Fats 32% of DV
A serving of 100 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 32% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 271 | Calories from Fat 167 | |
| % Daily Value* | ||
| Total Fat 18.6g | 29% | |
| Saturated Fat 6.5g | 32% | |
| Trans Fat 0g | ||
| Cholesterol 146mg | 49% | |
| Sodium 109mg | 5% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 24g | ||
| Vitamin A 0% | Vitamin C 3% |
| Calcium 1% | Iron 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 0 IU | 0% | |
| → Vitamin A, RAE | 0 µg | 0% | |
| Vitamin B-12 | 2.39 µg | 100% | |
| Vitamin B-6 | 0.23 mg | 14% | |
| Vitamin C | 1.7 mg | 3% |
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 | 18.6 g | 29% | |
| Saturated Fats | 6.45 g | 32% | |
| → Capric Acid | 0.02 g | - | |
| → Lauric Acid | 0.09 g | - | |
| → Myristic Acid | 0.34 g | - | |
| → Palmitic Acid | 4.13 g | - | |
| → Stearic Acid | 1.87 g | - | |
| Monounsaturated Fats | 8.76 g | - | |
| → Palmitoleic Acid | 0.7 g | - | |
| → Oleic Acid | 7.89 g | - | |
| → Gadoleic Acid | 0.17 g | - | |
| Polyunsaturated Fats | 1.93 g | - | |
| → Linolenic Acid (18:2) | 1.84 g | - | |
| → Linolenic Acid (18:3) | 0.09 g | - | |
| → Eicosapentaenoic Acid (EPA) | 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 | 24.1 g | 47% | |
| → Arginine | 1.49 g | - | |
| → Aspartic acid | 2.24 g | - | |
| → Glutamic acid | 3.04 g | - | |
| → Glycine | 1.78 g | - | |
| → Histidine | 0.61 g | 67% | |
| → Isoleucine | 1.1 g | 89% | |
| → Leucine | 1.93 g | 69% | |
| → Lysine | 1.97 g | 80% | |
| → Methionine | 0.54 g | 44% | |
| → Phenylalanine | 1 g | 47% | |
| → Threonine | 1.02 g | 78% | |
| → Tryptophan | 0.28 g | 85% | |
| → Valine | 1.25 g | 80% |
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 | 19 mg | 1% | |
| Copper | 0.11 mg | 12% | |
| Iron | 4.99 mg | 28% | |
| Magnesium | 20 mg | 5% | |
| Manganese | 0.01 mg | 0% | |
| Phosphorus | 174 mg | 14% | |
| Potassium | 237 mg | 5% | |
| Selenium | 15.5 µg | 28% | |
| Sodium | 109 mg | 5% | |
| Zinc | 4.53 mg | 41% |
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 | 146 mg | 49% | |
| → 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 | 0.8 g | - | |
| Water | 56.9 g | - |
Calories Burn off Time
How long would it take to burn off Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised with 271calories? A brisk walk for 59 minutes, jogging for 28 minutes, or hiking for 45 minutes will help your burn off the calories in pork, fresh, variety meats and by-products, tongue, cooked, braised.
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 | 56 minutes |
| Dancing | 49 minutes |
| Golfing | 49 minutes |
| Hiking | 45 minutes |
| Light Gardening | 49 minutes |
| Stretching | 90 minutes |
| Walking - 3.5 mph | 59 minutes |
| Weight Training - light workout | 75 minutes |
| Aerobics | 34 minutes |
| Basketball | 37 minutes |
| Bicycling - 10 mph or more | 28 minutes |
| Running - 5 mph | 28 minutes |
| Swimming | 32 minutes |
| Walking - 4.5 mph | 36 minutes |
| Weight Training - vigorous workout | 37 minutes |
Similar Food Items to Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Pork, Cured, Bacon, Unprepared | 417 | 39.69g | 12.62g | 1.28g |
| Pork, Cured, Breakfast Strips, Raw Or Unheated | 388 | 37.16g | 11.74g | 0.7g |
| Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Pan-fried | 222 | 12.14g | 26.38g | 0g |
| Pork, Fresh, Variety Meats And By-products, Tongue, Raw | 225 | 17.2g | 16.3g | 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