Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 626.01 calories with 42.97 grams of fat. The serving size is equivalent to 231 grams of food and contains 386.73 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, iron, phosphorus, zinc, selenium, thiamin, riboflavin, niacin, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, valine and histidine but is high in fat, energy, cholesterol and saturated fats. Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised is a high fat food because 61.78% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 109% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 109% of the recommended daily needs of protein.
Fat 66% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 66% of the recommended daily intake of fat.
Energy 31% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 31% of the recommended daily intake of energy.
Iron 64% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 64% of the recommended daily needs of iron.
Phosphorus 32% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 32% of the recommended daily needs of phosphorus.
Zinc 95% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 95% of the recommended daily needs of zinc.
Selenium 65% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 65% of the recommended daily needs of selenium.
Thiamin 61% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 61% of the recommended daily needs of thiamin.
Riboflavin 91% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 91% of the recommended daily needs of riboflavin.
Niacin 77% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 77% of the recommended daily needs of niacin.
Vitamin B-6 31% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 31% of the recommended daily needs of vitamin b-6.
Vitamin B-12 230% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 230% of the recommended daily needs of vitamin b-12.
Tryptophan 194% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 194% of the recommended daily needs of tryptophan.
Threonine 181% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 181% of the recommended daily needs of threonine.
Isoleucine 205% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 205% of the recommended daily needs of isoleucine.
Leucine 159% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 159% of the recommended daily needs of leucine.
Lysine 184% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 184% of the recommended daily needs of lysine.
Methionine 101% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 101% of the recommended daily needs of methionine.
Phenylalanine 107% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 107% of the recommended daily needs of phenylalanine.
Valine 185% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 185% of the recommended daily needs of valine.
Histidine 154% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 154% of the recommended daily needs of histidine.
Cholesterol 112% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 112% of the recommended daily intake of cholesterol.
Saturated Fats 75% of DV
A serving of 231 grams of pork, fresh, variety meats and by-products, tongue, cooked, braised has 75% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (231 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 626.01 | Calories from Fat 387 | |
| % Daily Value* | ||
| Total Fat 43g | 66% | |
| Saturated Fat 14.9g | 75% | |
| Trans Fat 0g | ||
| Cholesterol 337.3mg | 112% | |
| Sodium 251.8mg | 10% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 56g | ||
| Vitamin A 0% | Vitamin C 7% |
| Calcium 3% | Iron 64% |
* 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 | 5.52 µg | 230% | |
| Vitamin B-6 | 0.53 mg | 31% | |
| Vitamin C | 3.93 mg | 7% |
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 | 42.97 g | 66% | |
| Saturated Fats | 14.9 g | 75% | |
| → Capric Acid | 0.05 g | - | |
| → Lauric Acid | 0.21 g | - | |
| → Myristic Acid | 0.79 g | - | |
| → Palmitic Acid | 9.54 g | - | |
| → Stearic Acid | 4.32 g | - | |
| Monounsaturated Fats | 20.23 g | - | |
| → Palmitoleic Acid | 1.62 g | - | |
| → Oleic Acid | 18.22 g | - | |
| → Gadoleic Acid | 0.39 g | - | |
| Polyunsaturated Fats | 4.46 g | - | |
| → Linolenic Acid (18:2) | 4.25 g | - | |
| → Linolenic Acid (18:3) | 0.21 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 | 55.67 g | 109% | |
| → Arginine | 3.44 g | - | |
| → Aspartic acid | 5.17 g | - | |
| → Glutamic acid | 7.01 g | - | |
| → Glycine | 4.11 g | - | |
| → Histidine | 1.4 g | 154% | |
| → Isoleucine | 2.54 g | 205% | |
| → Leucine | 4.46 g | 159% | |
| → Lysine | 4.55 g | 184% | |
| → Methionine | 1.25 g | 101% | |
| → Phenylalanine | 2.31 g | 107% | |
| → Threonine | 2.35 g | 181% | |
| → Tryptophan | 0.64 g | 194% | |
| → Valine | 2.89 g | 185% |
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 | 43.89 mg | 3% | |
| Copper | 0.25 mg | 28% | |
| Iron | 11.53 mg | 64% | |
| Magnesium | 46.2 mg | 11% | |
| Manganese | 0.02 mg | 1% | |
| Phosphorus | 401.94 mg | 32% | |
| Potassium | 547.47 mg | 12% | |
| Selenium | 35.81 µg | 65% | |
| Sodium | 251.79 mg | 10% | |
| Zinc | 10.46 mg | 95% |
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 | 337.26 mg | 112% | |
| → 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 | 1.85 g | - | |
| Water | 131.44 g | - |
Calories Burn off Time
How long would it take to burn off Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised with 626.01calories? A brisk walk for 136 minutes, jogging for 64 minutes, or hiking for 104 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 | 130 minutes |
| Dancing | 114 minutes |
| Golfing | 114 minutes |
| Hiking | 104 minutes |
| Light Gardening | 114 minutes |
| Stretching | 209 minutes |
| Walking - 3.5 mph | 136 minutes |
| Weight Training - light workout | 174 minutes |
| Aerobics | 78 minutes |
| Basketball | 86 minutes |
| Bicycling - 10 mph or more | 64 minutes |
| Running - 5 mph | 64 minutes |
| Swimming | 74 minutes |
| Walking - 4.5 mph | 82 minutes |
| Weight Training - vigorous workout | 86 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