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Food ID: 1003
Grisekam uden svær, ca. 3 mm spæk, rå Danish
Name
Pork, loin, defatted (approx. 3 mm fat), raw
Taxonomic name
Sus scrofa
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.920
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 820 kJ 1003
Energy, kcal 197 kcal 1003
total N 3.079 g 3.072 2.67 - 3.51 50 2091, 1331
Protein, total 19.2 g 19.145 16.6 - 21.8 50 2091, 1331
Protein labeling 19.2 g 19.145 16.6 - 21.8 50 2091, 1331
Carbohydrate by difference 0.0 g 1003
Carbohydrates, available 0.0 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 13.3 g 13.45 6.4 - 23.4 50 1331, 2091
Alcohol 0.0 g 1655
Ash 1.0 g 0.99 0.87 - 1.1 50 2091, 1331
Dry matter 33.5 g 33.45 29.8 - 40 50 1331, 2091
Water 66.5 g 66.55 60 - 70.2 50 2091, 1331
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 4.60 RE 1003
Retinol 4.60 µg 4.1 3 - 7.2 4 1331
beta-carotene 0 µg 1655
Vitamin D 0.607 µg 1003
D3 cholecalciferol 0.122 µg 1300
25-hydroxycholecalciferol 0.0970 µg 1300
Vitamin E 0.444 α-TE
alpha-tocopherol 0.444 mg 0.38 0.13 - 0.87 20 1331
Vitamin K1 0 µg 1655
Vitamin B1 0.832 mg 0.86 0.37 - 1.23 20 1331
Vitamin B2, Riboflavin 0.140 mg 0.138 0.113 - 0.173 20 1331
Niacin 9.82 NE 1003
niacin 6.38 mg 6.5 4.3 - 8 20 1331
Vitamin B6 0.319 mg 0.31 0.24 - 0.46 20 1331
Pantothenic 0.708 mg 0.7 0.38 - 1.11 20 1331
Biotin 3.11 µg 3.05 2.2 - 4.2 20 1331
Folate 3.92 µg 4.15 2.3 - 5.8 20 1331
B12 0.755 µg 0.75 0.4 - 1.4 20 1331
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 48.4 mg 47.5 40 - 61 20 1331
Potassium, K 320 mg 320.5 248 - 383 20 1331
Calcium, Ca 6.25 mg 5.9 4.2 - 9.3 20 1331
Magnesium, Mg 20.4 mg 19.95 16.1 - 23.5 20 1331
Phosphorus, P 188 mg 188.5 163 - 201 20 1331
Iron, Fe 0.488 mg 0.47 0.37 - 0.7 20 1331
Copper, Cu 0.0450 mg 0.04 0.03 - 0.07 20 1331
Zinc, Zn 1.40 mg 1.37 1.13 - 2.14 20 1331
Iodine In 1.10 µg 1003
Manganese, Mn 0.01000 mg 0.01 0.01 - 0.01 20 1331
Chromium, Cr 5.30 µg 3 0.4 - 7.3 126 1533
Selenium, Se 10.8 µg 1917
Molybdenum, Mo 0 µg 1 1348
Nickel, Ni 2.50 µg 1.8 0 - 16.9 130 T 1490
Mercury Hg 0.130 µg 0 0 - 2.3 126 1533
Arsenic, As 2.00 µg 0 - 18 266 1102
Cadmium, Cd 1.90 µg 1 0 - 24 126 1533
Lead, Pb 5.60 µg 2.8 0 - 9.2 126 1533
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1655
Glucose 0 g 1655
Monosaccharides, total 0 g 1003
Lactose 0 g 1655
Maltose 0 g 1655
Sucrose 0 g 1655
Disaccharides total 0 g 1003
Sugars, total 0 g 1003
Starch 0 g 1655
(a) Hexoses 0 g 1655
(b) the pentoses 0 g 1655
(c) UronicAcids 0 g 1655
Cellulose 0 g 1655
Lignin 0 g 1655
Saturated fatty acids g/100g % Source
C10: 0 0.011 0.0879 1331
C12: 0 0.016 0.129 1331
C14: 0 0.196 1.6 1331
C16: 0 3.074 25 1331
C18: 0 1.747 14.2 1331
C20: 0 0.036 0.289 1331
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.299 2.43 1331
C18: 1 n-9 4.670 38 1331
C18: 1 n-7 0.471 3.83 1331
C18: 1 trans-n-9 0.061 0.499 1331
C20: 1 n-11 0.100 0.817 1331
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 1.295 10.5 1331
C18: 3 n-3 0.118 0.961 1331
Fatty acids sums g/100g % Source
Other fatty acids 0.182 1.48 1331
Sum saturated 5.080 41.3 1003
Sum monounsaturated 5.540 45.1 1003
Sum polyunsaturated 1.413 11.5 1003
Fatty acids, total 12.276 100 1003
Sum n-3 fatty acids 0.118 0.961 1003
Sum n-6 fatty acids 1.295 10.5 1003
Trans fatty acids, total 0.061 0.499 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 63 mg 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 924 300 1059
Leucine 1420 460 1059
Lysine 1720 560 1059
Methionine 493 160 1059
Cystine 129 42 1059
Phenylalanine 708 230 1059
Tyrosine 647 210 1059
Threonine 801 260 1059
Tryptophan 206 67 1059
Valin 1020 330 1059
Arginine 1140 370 1059
Histidine 708 230 1059
Alanine 1140 370 1059
Aspartic acid 1720 560 1059
Glutamic acid 2620 850 1059
Glycine 955 310 1059
Proline 739 240 1059
Serin 770 250 1059

© 2022 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby