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Food ID: 74
Grisekød, nakkekam med svær, rå Danish
Name
Pork, collar with rind, raw
Taxonomic name
Sus scrofa
Factors etc. Value No. Samples Source
Waste 20
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 1139 kJ 1003
Energy, kcal 275 kcal 1003
total N 2.622 g 2.608 2.3 - 2.88 40 1331
Protein, total 16.1 g 16.017 14.1 - 17.7 40 1331
Protein labeling 16.1 g 16.017 14.1 - 17.7 40 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 23.4 g 23.15 13.8 - 35.7 40 1331
Alcohol 0.0 g 1655
Ash 0.8 g 0.845 0.69 - 0.93 40 1331
Dry matter 40.3 g 40.25 33 - 50 40 1331
Water 59.7 g 59.75 50 - 67 40 1331
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 9.73 RE 1003
Retinol 9.73 µg 10.2 6.8 - 11.7 4 1331
beta-carotene 0 µg 1655
Vitamin D 0.730 µg 1003
D3 cholecalciferol 0.180 µg 1300
25-hydroxycholecalciferol 0.110 µg 1300
Vitamin E 0.509 α-TE
alpha-tocopherol 0.509 mg 0.575 0.2 - 0.88 20 1331
Vitamin K1 0 µg 1655
Vitamin B1 0.624 mg 0.61 0.34 - 0.88 20 1331
Vitamin B2, Riboflavin 0.170 mg 0.165 0.143 - 0.203 20 1331
Niacin 6.68 NE 1003
niacin 3.71 mg 3.8 2.2 - 5.1 20 1331
Vitamin B6 0.199 mg 0.19 0.15 - 0.28 20 1331
Pantothenic 0.863 mg 0.825 0.49 - 1.44 20 1331
Biotin 4.15 µg 4.1 3 - 5.1 20 1331
Folate 5.09 µg 4.95 3.8 - 7.8 20 1331
B12 0.890 µg 0.8 0.7 - 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 59.2 mg 59 51 - 69 20 1331
Potassium, K 276 mg 272 241 - 329 20 1331
Calcium, Ca 8.41 mg 7.8 4.4 - 14.8 20 1331
Magnesium, Mg 16.7 mg 16.75 14.3 - 19.8 20 1331
Phosphorus, P 155 mg 155.5 132 - 171 20 1331
Iron, Fe 0.752 mg 0.71 0.39 - 1.02 20 1331
Copper, Cu 0.0655 mg 0.065 0.05 - 0.09 20 1331
Zinc, Zn 2.07 mg 2.06 1.44 - 2.78 20 1331
Iodine In 0.900 µg 1003
Manganese, Mn 0.0105 mg 0.01 0.01 - 0.02 20 1331
Chromium, Cr 5.30 µg 3 0.4 - 7.3 126 1533
Selenium, Se 8.90 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 0.020 0.0911 1331
C12: 0 0.041 0.189 1331
C14: 0 0.360 1.67 1331
C16: 0 5.170 24 1331
C18: 0 2.773 12.8 1331
C20: 0 0.035 0.164 1331
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.552 2.56 1331
C18: 1 n-9 8.204 38.1 1331
C18: 1 n-7 0.865 4.02 1331
C18: 1 trans-n-9 0.124 0.574 1331
C20: 1 n-11 0.170 0.788 1331
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 2.597 12 1331
C18: 3 n-3 0.229 1.06 1331
Fatty acids sums g/100g % Source
Other fatty acids 0.367 1.7 1331
Sum saturated 8.400 39 1003
Sum monounsaturated 9.791 45.5 1003
Sum polyunsaturated 2.826 13.1 1003
Fatty acids, total 21.507 100 1003
Sum n-3 fatty acids 0.229 1.06 1003
Sum n-6 fatty acids 2.597 12 1003
Trans fatty acids, total 0.124 0.574 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 65 mg 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 786 300 1059
Leucine 1180 450 1059
Lysine 1440 550 1059
Methionine 393 150 1059
Cystine 107 41 1059
Phenylalanine 603 230 1059
Tyrosine 551 210 1059
Threonine 682 260 1059
Tryptophan 178 68 1059
Valin 865 330 1059
Arginine 970 370 1059
Histidine 603 230 1059
Alanine 970 370 1059
Aspartic acid 1440 550 1059
Glutamic acid 2120 810 1059
Glycine 839 320 1059
Proline 655 250 1059
Serin 629 240 1059

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