Meat

Pork (Ground) Nutrition Facts

Pork (Ground) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, polyunsaturated fat, and potassium.

Calories228

Protein17.8 g

Carbs0 g

Fat17.5 g

ProteinCarbsFat

Nutrition for 100 g

Calories228 kcal

Protein17.8 g

Total Fat17.5 g

Carbohydrates0 g

Fiber0 g

Total SugarsNot reported

Sodium53.63 mg

Nutrients

Full nutrient profile

Proximates

Water63.87 g

Nitrogen2.849 g

Protein17.80625 g

Total lipid (fat)17.49 g

Ash0.9243 g

Carbohydrates

Carbohydrate, by difference0 g

Fiber, total dietary0 g

Minerals

Calcium, Ca5.857 mg

Iron, Fe0.7876 mg

Magnesium, Mg19.03 mg

Phosphorus, P173.3 mg

Potassium, K317.7 mg

Sodium, Na53.63 mg

Zinc, Zn2.226 mg

Copper, Cu0.0666 mg

Manganese, Mn0 mg

Selenium, Se24.6 ug

Vitamins and other components

Folic acid0 ug

Folate, DFE5 ug

Retinol2 ug

Vitamin A, RAE2 ug

Vitamin C, total ascorbic acid0.7 mg

Thiamin0.732 mg

Riboflavin0.235 mg

Folate, total5 ug

Vitamin B-120.7 ug

Folate, food5 ug

Vitamin A, IU7 iu

Niacin4.338 mg

Pantothenic acid0.668 mg

Vitamin B-60.383 mg

Lipids

Fatty acids, total saturated6.283 g

Fatty acids, total monounsaturated7.777 g

Fatty acids, total polyunsaturated2.553 g

Fatty acids, total trans0.066 g

Cholesterol71.16 mg

SFA 12:00.02 g

SFA 14:00.33 g

MUFA 16:10.65 g

SFA 10:00.01 g

SFA 16:04.77 g

SFA 18:02.55 g

MUFA 18:18.5 g

PUFA 18:21.67 g

PUFA 18:30.07 g

PUFA 20:40.08 g

MUFA 20:10.16 g

Amino acids

Tryptophan0.214 g

Threonine0.771 g

Methionine0.447 g

Phenylalanine0.674 g

Tyrosine0.588 g

Alanine0.983 g

Glutamic acid2.642 g

Glycine0.802 g

Proline0.678 g

Isoleucine0.79 g

Leucine1.354 g

Lysine1.518 g

Cystine0.215 g

Valine0.916 g

Arginine1.049 g

Histidine0.674 g

Aspartic acid1.566 g

Serine0.697 g

Practical guidance

How to choose and store Pork (Ground)

How to choose

Buy cold, well-sealed packages with no tears; pick them up last and keep them apart from ready-to-eat foods.

Storage

Refrigerate at 40°F (4°C) or below and use within 1–2 days, or freeze.

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