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Food ID: 750
Hamburgerryg, kogt Danish
Name
Pork, saddle, smoked, boiled
Taxonomic name
Sus scrofa
Factors etc. Value No. Samples Source
Waste 12 3 1015
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.895
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 508 kJ 1003
Energy, kcal 121 kcal 1003
total N 2.944 g 20 1306
Protein, total 18.4 g 20 1306
Protein labeling 18.4 g 20 1306
Carbohydrate by difference 0.8 g 1003
Carbohydrates, available 0.8 g 1003
Carbohydrate, declaration 0.0 g 1003
Dietary fiber 0.0 g 1655
Fat, total 4.9 g 2.5 - 9.3 20 1306
Alcohol 0.0 g 1655
Ash 4.4 g 20 1306
Dry matter 28.5 g 27.7 - 31 20 1306
Water 71.5 g 69 - 72.3 20 1306
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 20 1306
beta-carotene 0 µg 1655
Vitamin D 0.440 µg 1003
D3 cholecalciferol 0 µg 20 1306
25-hydroxycholecalciferol 0.0880 µg 1300
Vitamin E 0.140 α-TE
alpha-tocopherol 0.140 mg 20 1306
Vitamin B1 0.870 mg 20 1306
Vitamin B2, Riboflavin 0.109 mg 20 1306
Niacin 8.89 NE 1003
niacin 5.60 mg 20 1306
Vitamin B6 0.330 mg 20 1306
Pantothenic 0.600 mg 20 1306
Biotin 2.50 µg 20 1306
Folate 1.50 µg 20 1306
B12 0.430 µg 20 1306
C Vitamin 40.0 mg 1003
L-ascorbic acid 40.0 mg 20 1306
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 1780 mg 1380 - 2260 20 1306
Sodium, Na 1540 mg 978 - 2000 20 1306
Potassium, K 317 mg 20 1306
Calcium, Ca 5.13 mg 20 1306
Magnesium, Mg 21.5 mg 20 1306
Phosphorus, P 301 mg 20 1306
Iron, Fe 0.520 mg 20 1306
Copper, Cu 0.0500 mg 20 1306
Zinc, Zn 1.39 mg 20 1306
Iodine In 1.40 µg 0.45 - 2 4 1055
Manganese, Mn 0.0110 mg 20 1306
Chromium, Cr 30.0 µg 20 1306
Selenium, Se 10.4 µg 8.21 - 16.4 30 1897, 1306
Molybdenum, Mo 0 µg 1 T 1003
Nickel, Ni 1.30 µg 20 1306
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 0.000 0 1306
C12: 0 0.000 0 1306
C14: 0 0.064 1.45 1306
C16: 0 1.100 25 1306
C18: 0 0.640 14.5 1306
C20: 0 0.000 0 1306
C22: 0 0.000 0 1306
C24: 0 0.000 0 1306
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1306
C16: 1 n-7 0.112 2.55 1306
C18: 1 n-9 1.900 43.3 1306
C18: 1 trans-n-9 0.000 0 1306
C20: 1 n-11 0.037 0.843 1306
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.460 10.4 1306
C18: 3 n-3 0.040 0.911 1306
C20: 4, n-6 0.033 0.752 1306
C22: 6, n-3 0.000 0 1306
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 1306
Sum saturated 1.804 41.1 1003
Sum monounsaturated 2.049 46.7 1003
Sum polyunsaturated 0.533 12.1 1003
Fatty acids, total 4.386 100 1003
Sum n-3 fatty acids 0.040 0.911 1003
Sum n-6 fatty acids 0.493 11.2 1003
Trans fatty acids, total 0.000 0 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 47 mg 20 1306
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 883 300 1059
Leucine 1350 460 1059
Lysine 1650 560 1059
Methionine 471 160 1059
Cystine 124 42 1059
Phenylalanine 677 230 1059
Tyrosine 618 210 1059
Threonine 765 260 1059
Tryptophan 197 67 1059
Valin 972 330 1059
Arginine 1090 370 1059
Histidine 677 230 1059
Alanine 1090 370 1059
Aspartic acid 1650 560 1059
Glutamic acid 2500 850 1059
Glycine 913 310 1059
Proline 707 240 1059
Serin 736 250 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby