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Food ID: 841
Grisekød, bagskank uden svær, rå Danish
Name
Pork, hind leg without rind, raw
Taxonomic name
Sus scrofa
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 599 kJ 1003
Energy (kcal) 143 kcal 1003
Protein 18.9 g 0 17.7 - 20.1 18 1832
Protein, labeling 18.9 g 0 17.7 - 20.1 18 1832
Carbohydrate by difference 0.0 g 1003
Available carbohydrates 0.0 g 1003
Available carbohydrate, labelling 0.0 g 1003
Dietary fibre 0.0 g 1655
Fat 7.5 g 5 - 9.9 18 1832
Alcohol 0.0 g 1655
Salt labelling 0.21 g 4 1003
Ash 1.0 g T 988
Dry matter 27.4 g 25.6 - 29.3 18 1832
Water 72.6 g 70.7 - 74.4 18 1832
Nitrogen 3.120 g 2.92 - 3.31 18 1832
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 9.00 RE 1 2135
Vitamin D 0.187 µg 1003
Vitamin D3 0.0960 µg 1300
25-hydroxy vitamin D3 0.0910 µg 1300
Vitamin E 0.400 α-TE 1 2135
Thiamin (Vitamin B1) 0.900 mg 1 2135
Riboflavin (Vitamin B2) 0.290 mg 1 2135
Niacin equivalent 8.81 NE 1003
Niacin 8.81 mg 1 2135
Vitamin B6 0.540 mg 1 2135
Folate 3.00 µg 1 2135
Vitamin B12 0.600 µg 1 2135
Vitamin C 0 mg 1 2135
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 84.0 mg 52.8 - 113 4 T 988
Potassium 366 mg 350 - 379 4 T 988
Calcium 7.00 mg 5 - 11 4 T 988
Magnesium 25.0 mg 23.7 - 26.8 4 T 988
Iron 0.890 mg 0.64 - 1.15 6 T 988
Zinc 3.60 mg 0 - 6.9 266 T 779
Selenium 10.2 µg T 985
Phosphorus 188 mg 180 - 200 6 T 988
Iodine 1.000 µg 0.35 - 2.1 5 T 988
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 0 g 1 2135
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Fatty acids sums g/100g % Source
Sum saturated fatty acids 2.240 2135
Sum monounsaturated fatty acids 2.140 2135
Sum polyunsaturated fatty acids 0.570 2135
Sum fatty acids 6.900 100 1003
Sum n-3 fatty acids 0.050 2135
Sum n-6 fatty acids 0.460 2135
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 57 mg 2054
Factors etc. Value No. Samples Source
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.920

© 2022 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby