COMPOSITION OF FOODS - USDA

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COMPOSITION OF FOODS

PORK PRODUCTS RAW • PROŒSSED • PREPARED

By Consumer Nutrition Division

Principal Investigator: Barbara A. Anderson

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AGRICULTURE HANDBOOK No. 8-10 UNITED STATES DEPARTMENT OF AGRICULTURE

HUMAN NUTRITION INFORMATION SERVICE ^ Revised August 1983

For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402

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FOREWORD 802715

Agriculture Handbook No. 8 represents a traditional function of the U.S. Depart- ment of Agriculture. The development of the basic food composition tables used in the United States began more than 80 years ago. Data on the nutritive value of foods were first compiled and evalu- ated in the Department by W. 0. Atwater in the 1890^s. This nutrition pioneer organized and became the first director of the Office of Experiment Stations in the USDA. In 1896, the now-classic USDA Bulletin No. 28, "The Chemical Composi- tion of American Food Materials," by W. 0. Atwater and C. D. Woods was published. This document was the first in a long series of food composition tables that have been issued by the Department.

The scope of the succeeding tables has been expanded with the discovery of the presence and role of vitamins, minerals, and other dietary essentials in foods. Values from these tables have been used in many other compilations, both in this country and abroad. Nutritionists and scientists working in health-related fields depend on these composition data. Increasing emphasis on food and nutrition in national policies and programs has accelerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USDA is continuing to expand and improve these food data.

This publication is a major revision of the 1963 edition of USDA Agriculture Handbook No. 8, "Composition of Foods... raw, processed, prepared," currently a basic source of food composition data in this country. Dr. Atwater stated in Bulletin No. 28, "This table is intended to replace previous ones and to serve as a standard reference until it shall in its turn be replaced by a larger and more complete compilation." This revision of Agriculture Handbook No. 8 will, in its turn, also be replaced. The task of deriving representative nutritive values of foods is a historical responsi- bility of USDA. This task is never ending and is essential in providing more complete knowledge so that we can use our food resources wisely.

R. L. Rizek, Director Consumer Nutrition Division

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AGRICULTURE HANDBOOK NO. 8 SERIES

Series Food group Year Number No, issued of items

8-1 Dairy and Egg Products 1976 144 8-2 Spices and Herbs 1977 43 8-3 Baby Foods 1978 217 8-4 Fats and Oils 1979 128 8-5 Poultry Products 1979 304 8-6 Soups, Sauces, and Gravies .. 1980 214 8-7 Sausages and Luncheon Meats . 1980 80 8-8 Breakfast Cereals 1982 142 8-9 Fruits and Fruit Juices 1982 263 8-10 Pork Products 1983 186

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PREFACE

Revising the major nutrient tables issued by the U.S. Department of Agriculture is necessary to provide current nutrient information on foods. This revision of the 1963 edition of Agriculture Handbook No. 8 is being issued in sections to expedite the release of data to the public. Each section contains a table of nutrient data for a major food group. The entire series will cover a wide range of food products.

To facilitate continuous, rapid up- dating, each section of the handbook is being prepared in looseleaf form. Each page in the table contains the nutrient profile of a single food item, given on the 100-gram food basis, in two common measures, and in the edible portion of 1 pound (453.6 grams) as purchased. This format permits a concise presenta- tion of the data and a comparison of values from one unit of measure to another.

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The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate composition (water, protein, fat, carbohydrate, and ash), 9 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese), 9 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin B^ folacin, vitamin Bj^o» ^^^ vitamin A individual fatty acids, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, and 18 amino acids.

The nutritive values contained in the handbook reflect the increasing information available on nutrients and food products. Our goal is for the revised and enlarged compilation of data to meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation.

ACKNOWLEDGMENTS

The principal investigator gratefully acknowledges the contributions of the following members of the Consumer Nutrition Division: Brucy C. Gray, Joyce A. Lewis, Jan L. Janiczek, and Edward L. Sherman for statistical analysis and computer program- ing; I. Margaret Hoke and Linda P. Posati for amino acid data, and the word-processing staff. She also expresses her gratitude to the individuals in government agencies, academic institutions, and private industry who supplied data and information used in this study.

CONTENTS

Page

Sources of data 1 Explanation of table 1

Format 1 Weights and measures 2 Nutrients 4

Notes on pork products 5 Literature cited 9 Appendix 10

List of abbreviations 10 Yields of cooked fresh pork products 11 Conversion factors for fatty acids of pork products 12 Retention of nutrients in cooked separable lean of

fresh pork • 13 Guide to pork products 14 Table of nutrient data 20

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COMPOSITION OF FOODS PORK PRODUCTS RAW • PROŒSSED • PREPARED

This is the tenth in a series of publications designed to revise and expand the food composition values published in the 1963 edition of Agriculture Handbook No. 8, "Composition of Foods...raw, processed, prepared" (13). This section of the handbook serves as a basic reference for data on nutrients in pork products. This table was prepared with computer assistance by using the facil- ities of the Nutrient Data Bank (NDB), established by the U.S. Department of Agriculture (U).

Data are presented for 132 fresh pork products and 54 cured products. For the purposes of this publication the term "fresh" means uncured. Three fat classes of fresh pork cuts are not presented, as in the 1963 edition of this handbook, because pork is not currently marketed as such. The nutritive values in this revision are based on an extensive review of documents published since 1960. Much of the data for fresh pork cuts was obtained from studies conducted in 1979 and 1980 by the Agricultural Research Service (formerly part of the Science and Education Administration of the U.S. Department of Agriculture). The nutrient data for the cured products were obtained primarily from analyses conducted since 1973 for nutritional labeling. Values for almost every food item in the 1963 handbook have been changed to incorporate more recent findings. The nutrient values in this revision supersede data for these specific foods as given in the 1963 edition.

SOURCES OF DATA

The data used here were obtained from both published sources and private communications. Published sources consist of the scientific and technical literature, numerous special bulletins, research

■''Underlined numbers in parentheses refer to Literature Cited, p. 9.

reports, and other documents containing data or relevant material. Sources of unpublished data include industry, government agencies, and academic institutions.

Laboratory research on pork, carried out under the sponsorship of the Agricultural Research Service, supplied a large portion of the information on cooking yields, physical composition, and content of proximate constituents, minerals, vitamins, and lipids of the fresh retail cuts. This research was conducted by the Meat Science Research Laboratory of the Animal Science Institute, and the Nutrient Composition Laboratory of the Beltsville Human Nutrition Research Center. The National Live Stock and Meat Board and the National Pork Producers Council also assisted with developing the project plan, retail cut fabrication, and cooking procedures. Most of the values for fresh and cured sausages and luncheon meat products are from Agriculture Handbook No. 8-7 (_5).

EXPLANATION OF TABLE

Format

Foods in the table are divided into two major sections: Fresh pork and cured pork. Within each section, foods are arranged alphabetically. Items in the fresh pork section are further divided by major carcass cut followed by sausages and variety meats and byproducts. A guide with the names of the products, correspon4ing item numbers from the 1963 edition, and the NDB and page numbers precedes the table.

The five-digit NDB number in the lower right corner of the table is used for computer access to the data in the NDB and also refers to the food item on machine-readable tapes of the data. The first two digits designate the section or major food group for which the publication is issued, and the last three digits indicate the specific food. The NDB numbers are not consecutive.

Each page is dated by year of preparation. When the table is updated or expanded, new pages will be issued with instructions for insertion.

The data in the table are shown in terms of 100 grains, edible portion, in column B; as the amount in the edible portion of two household measures and/or market units of most food items in columns E and F; and as the amount in the edible portion of 1 pound (453.6 grams) of food as purchased in column G« Edible portion refers to the part of the food customarily considered edible in the United States. The measures and weights for which

nutrient values are shown appear above columns E and F. The weights given above these columns do not include the weight of the inedible material for those foods containing refuse. Abbrevi- ations are listed in the appendix. The market units selected were commonly used at the time of publication. Dimensions of many slices, links, and patties are given in footnotes to further describe serving units. Serving sizes and dimensions of cuts are listed in Agriculture Handbook No. 456 O). Data in column B are the sample means.

Values in column C are the sample standard errors given to three decimal places. Column D contains the number of observations on which values in columns B and C are based. The standard error could not be calculated when there was more than one data source and the number of samples from any data source was one. For some food items, mean values are given without an accompanying standard error and number of samples. These values either are weighted means or are calculated by using the contents of the nutrients in a nutrient fraction of a similar form of the food, by using the values for ingredients in a recipe, or by applying retention and yield data to derive values for some cooked foods. A number of items that consist of

separable lean and fat have mean values and standard errors given without the number of samples. Because each mean is calculated using four variables, which are estimated independently of each other using different numbers of replicates, there is no intrinsic count associated with the standard error.

If statistical expression of the data is given and data are based on nutrient content in a nutrient fraction of a similar form of the food, the source

food is identified in footnotes. In a few instances, values are imputed from a different, closely related food. A footnote indicates that such values are imputed. If space for a nutrient is left blank, that nutrient has, to our knowledge, not been reported in the particular food item and its presence is uncertain. For many items, the fatty acids per

100 grams of food were obtained by multiplying the mean grams of methyl esters per 100 grams of methyl esters by the appropriate factors to obtain mean grams of fatty acids per 100 grams of total lipid. The mean grams of fatty acids per 100 grams of total lipid were then multiplied by the means of the proportion of total lipid in the food to obtain fatty acids per 100 grams of food. Since samples for fatty acids and total lipid were considered to be independent, the formula for the variance of the product of two independent samples was used to obtain pooled standard errors.

No statistical expressions of amino acid data have been included because the means on the gram-per-100-grams-of-food basis are based on the mean nitrogen content and the mean amino acid content per gram of nitrogen of different samples and it is uncertain if samples for nitrogen and amino acids are independent. Values in columns E, F, and G were

calculated from the data in column B on the 100-gram basis given to three decimal places. Weights above columns E and F are not rounded further than when used to compute nutrient values shown in these columns.

The number of decimal places for some nutrient data differs from that of the 1963 handbook. The decimal places shown are those in which the bulk of the analytical data was obtained and do not always reflect the accuracy of the data for all nutrients in all food items. The same number of decimal places for data on the 100-gram basis was carried for data given in other units of measure.

Weights and Measures

With certain exceptions, the weights above columns E and F for the raw, fresh retail cuts in the table represent either 1 pound (453.6 g) of the edible portion

of the food, 1 ounce of the edible portion of the food, or the yield of edible portion from 1 as-purchased loin chop which was cut 3 chops per pound. For the cooked fresh pork items, the weights above column E represent 85 grams or 3 ounces of the edible portion and most of the measures and weights above column F represent the yield of edible portion from 1 as-purchased loin chop cut 3 chops per pound in the raw state, or 1 cup, which weighs 140 grams.

When the measure of 1 cup is given, it is 1 cup of chopped or diced (not packed) meat. For chops, certain steaks, and variety meats and byproducts, the as- purchased weight of the item in the table for which refuse is known is included as a footnote. Amounts and descriptions of material

removed during preparation of the food are shown above column G after the heading, "Refuse". These amounts are expressed as the percentage of the total weight of the item as purchased and are used in computing the values for 1 pound (453.6 grams). For the carcass, the as- purchased item is the whole packer's-style dressed carcass with jowls attached but head, ham facings, and leaf fat removed. For the composite of trimmed leg, loin, shoulder, and spareribs and the composite of trimmed leg, loin, and shoulder, the as-purchased item is a combination of those entire cuts weighted for the proportion each comprises of the carcass.

For raw foods, the item as purchased is raw; for the cooked foods, the item as purchased is cooked. If the raw item were, for example, a blade loin, the pound as-purchased item would be 453.6 grams of raw blade loin. If the food item were roasted blade loin, the pound as-purchased item would be 453.6 grams of roasted blade loin. The weight in grams of the edible portion of 453.6 grams of raw blade loin (NDB No. 10028), which, as ordinarily purchased, contains 27 percent of refuse as bone and 73 percent edible portion, would be 0.73 x 453.6 grams or 331.1 grams. The factor 3.311 is applied to data in terms of 100 grams, edible portion, to obtain the nutrient values shown in column G.

With few exceptions, connective tissue, if present, is included in the refuse figure for bone. The separable fat is

not shown as refuse if the meat is described as separable lean and fat. If the meat as described is raw blade loin, separable lean only (NDB No. 10032), the blade loin is presumed to have been purchased with the adhering fat and not to have been deboned. The weight in grams of the edible portion of 453.6 grams of blade loin, separable lean only, which, as purchased, contains 46 percent refuse (27 percent bone and 19 percent separable fat) and 54 percent separable lean, would be 0.54 x 453.6 grams or 244.9 grams. The factor 2.449 is applied to data in terms of 100 grams edible portion, to obtain the nutrient values shown in column G for this item.

The refuse values above column G for the cooked retail cuts are for bone or bone plus separable fat. To obtain percentage yield of cooked edible food from the corresponding raw food with refuse, refer to the edible portion weights for cooked foods (in column E) and the corresponding footnote which gives the weight of the specified portion with refuse before cooking. If the food item is sirloin, for example, the yield of roasted edible portion, separable lean plus separable fat, from the raw, as-purchased sirloin is 85 grams ^153 grams x 100 or 56 percent.

For cuts where a cup measure is not used in column F, the percentage yield of cooked edible portion from raw edible portion can be obtained by referring to the edible portion weight for cooked food (in column F) and the weight of edible portion for the corresponding raw food (in column E). The percentage yield of the cooked food with refuse from the corresponding raw food with refuse can also be obtained by referring to the footnotes for column F, for cooked foods which specify the as-purchased weight yielded by the specific cooking method, and the footnotes for column E, which specify the as-purchased raw weight of the corresponding food.

The cut, loin, center rib, will be used for examples of both of the above yield calculations. Weights for loin, center rib, separable lean and fat, raw and roasted, as shown for NDB Nos. 10044 and 10047, respectively, are as follows:

Grams Raw:

1 chop, edible portion 112 1 chop, as purchased 151

Roasted: 1 chop, edible portion 79 1 chop, as purchased 109

The yield of roasted edible portion, separable lean plus separable fat, from the raw edible portion is 79 grams T 112 X 100 = 71 percent. The yield of roasted meat with refuse from the raw, as-purchased loin, center rib, is 109 T

151 grams x 100 = 72 percent. A yield table for cooked fresh cuts of

pork is in the appendix. An extensive listing of food yields for a wide variety of products and cooking methods is in Agriculture Handbook No. 102 (8^).

Nutrients

Proximate.—Data for water are given in the table as grams in the edible portion of the food. Food energy is expressed in terms of both kilocalories and kilojoules. The data are for phys- iologic energy values and represent the energy value remaining after losses in digestion and metabolism have been deducted. The specific calorie factors used in this publication for calculating energy values are as follows:

Kcal/g Protein 4.27 Fat 9.02 Carbohydrate |3.87

3.68

The carbohydrate factor of 3.68 was used when the major type of carbohydrate in the food was dextrose. The factors are based on the Atwater system for determining energy values. Details of the derivation of these factors are outlined in Agriculture Handbook No. 74 (9^). Kilocalories were converted to kilojoules using the factor 4.184.

The values for protein were calculated from determinations of the content of total nitrogen (N) in the food using the conversion factor recommended by Jones (_7 ). The specific factor applied to each food item, 6.25, is shown in the stub of the table following protein.

The carbohydrate content of fresh products (except organ meats) consisting entirely of pork is so small as to be practically negligible. For such foods, the carbohydrate content was assigned a zero value. The sum of the percentages of water, protein, total lipid, and ash does not necessarily equal 100 percent for those foods for which a zero carbohydrate content is shown because the amounts of each of these four proximate constituents were determined independently. For organ meats, cured products, and foods containing nonmeat ingredients, the carbohydrate value is the difference between 100 and the sum of the percentages of water, protein, total lipid, and ash. Fiber, if present, is included in the total carbohydrate amount. Minerals.—Data on the content of nine

mineral elements are included in the table. Zinc, copper, and manganese have been added to the minerals that were reported in the 1963 handbook. Most of the mineral data were determined by atomic absorption or emission spectros- copy. The values represent the total amount of each mineral present in the edible portion of the food and include those amounts, if any, added to the product in preparation for the retail market. They are not necessarily the amounts of the mineral elements available to the body. For some of the sausages and cured

products, values for manganese were reported as below the limit of detection. They could not be included in the means shown in the table. Therefore, the manganese values given for these items may be slightly overstated.

Vitamins.—Ascorbic acid values for the fresh retail cuts are for total ascorbic acid. Most ascorbic acid values for the cured products, variety meats, and byproducts are expressed in terms of reduced ascorbic acid. Most of the data for thiamin were determined by the fluoro- metric thiochrome procedure. Riboflavin and niacin data were obtained both chemically and microbiologically. The values for niacin do not include the niacin that could be contributed by tryptophan, a niacin precursor. The term "niacin equivalent'* applies to the potential niacin value, that is, to the sum of the ^ preformed niacin and the amount that

could be derived from tryptophan. In estimating the amount of niacin available from foods, the average value of 60 mg of tryptophan is considered equivalent to 1 mg of niacin (11)• Pantothenic acid, vitamin Bi2> ^^^

folacin were determined microbiologically. Values shown for folacin are for total folate activity. Microbiological or high performance liquid Chromato- graphie methods were used to measure vitamin Bg. Values for vitamin A are for chemically determined preformed vitamin A and the activity is expressed both as international units (lU) and as retinol equivalents (RE). One lU is equivalent to 0.3 meg of retinol; one RE is equivalent to 1 meg or 3.33 lU of retinol. Lipids.—Trivial or scientific names

for the fatty acids have not been used because the values for the unsaturated acids include positional and geometric isomers. In the list of fatty acids, the first number refers to the number of carbon atoms and the second to the double bonds in the chain. Only data obtained by gas-liquid Chromatographie analyses are included here. The values shown are for the actual quantity of each fatty acid in the food and do not represent fatty acid triglycérides^ Many of the fatty acid data were obtained as weight percent of fatty acid methyl esters. These data were converted to grams of fatty acids per 100 grams of total lipid using the conversion factors in the appendix. Details of the derivation of lipid conversion factors have been published (2^, 3^, 14). Values for total saturated, monounsaturated, and polyunsaturated fatty acids include fatty acids not reported in the table for some foods, and therefore they may exceed the sum of the individual fatty acids actually listed.

The cholesterol values in the table are means of data obtained by either colorimetric or gas-liquid Chromato- graphie procedures.

Amino Acids.—The data represent results obtained using both microbiological and Chromatographie methods. Amino acid contents of each food were calculated from the mean amino acid contents per gram of nitrogen using the protein content and nitrogen factors given in

the table for the specific food. The amino acid values may be converted to the per-gram-of-nitrogen basis by divid- ing the amount in a specific quantity of food by the nitrogen content of the same specific quantity of food.

NOTES ON PORK PRODUCTS

Values in this report for the fresh cuts were derived in part from analyses conducted on retail cuts from 11 carcasses with backfat thicknesses ranging from 0.9 to 1.7 inches and whole loins from 60 pork carcasses of yield grades U.S. No. 1, No. 2, and No. 3. Any sur- face fat on the loin and Boston blade cuts was trimmed to a maximum thickness of 1/4 inch and any on the ham was trimmed to a maximum thickness of 1/2 inch. Data for these loins were weighted to represent the proportions of these grades on the market, which are 71.7, 24.2 and 3.7 percent for grades No. 1, No. 2, and No. 3, respectively (12). Values for the carcass were also derived using these percents so that the figures for the carcass represent pork as currently marketed. The retail cuts from the 11 carcasses were analyzed raw and after cooking by roasting at 325° F (163° C) to an internal temperature of 167° F (75° C), broiling to an internal temperature of 167° F (75° C), or braising for 30 minutes in an oven at 325° F after browning 3 minutes. The spareribs were braised for 90 minutes in an oven at 350° F (177° C).

For these particular cooking studies, anatomically matched cuts representing opposite sides of the same carcass were utilized to develop values for the retention of nutrients for braising, broiling, and roasting. A table of nutrient retention in cooked separable lean of fresh pork is in the appendix. This table also gives the standard error and number of replications for the nutrients inx:luded in the studies carried out under the sponsorship of the Agricultural Research Service.

These percentage retentions are true retentions (TR) and are calculated as follows:

%TR = 100 X F X (nutrient content per g of cooked food x g of food after cooking)/(nutrlent content per g of raw food x g of food before cooking)

The factor F is the ratio of two raw weights—the raw weight of the cut, with bone, that was analyzed raw to the raw weight of the cut, with bone, that was cooked and subsequently analyzed. The grams of food, both raw and after cooking, are weights of separable lean only from the raw and cooked cuts for retentions for separable lean. Data for cooked foods used in calculating retentions did not include the nutrient content of any cooking discard, such as drippings. A comparison of true and apparent retentions for six typeg of weight changes that occur when food is cooked by different methods has been published (10). Calculations for the apparent retentions were based on nutrient contents of moisture-free taw and cooked foods. Also in the appendix are mean

retentions for some nutrients that were derived from values published in the literature and that were used to calculate the nutrient content of some cooked food items in the table. No standard error is shown for values taken directly from the literature. All retail cut items in the table are

cooked without removal of the separable fat, if any. Therefore, data in the table may not be applicable to meat that is cooked after being trimmed of all visible fat.

Changes occurring in cooking pork are complex. Both solids and moisture are lost from more than one kind of tissue. High retentions of fat could be caused by migration from the separable fat into the meat during cooking. Low retention of nutrients may be attributed to loss to cooking juices or drippings and, if labile, to destruction by heat. Data are limited for certain nutrients

in pork products for a number of cuts for which presenting values is desirable. For fresh raw pork items and unheated cured items, such values are calculated based on known content of the nutrient in the lipid (fatty acids), total solids (vitamin A and cholesterol), moisture-

free, fat-free solids (minerals), or moisture-free, fat-free, ash-free solids (water-soluble vitamins) of a similar form of the food. Similar forms of a food are, for example, separable lean of blade loin, rib loin, and top loin. Analytical data for some nutrients in

braised, broiled, and roasted items are more scarce than for comparable raw items. Except for vitamins A and C, values for such nutrients are computed for cooked separable lean by applying retention and yield values, some of which are shown in the appendix. The nutrient content per 100 grams of raw food is multiplied by the percentage retention and this product is divided by the percentage yield of cooked food to obtain the content of nutrient per 100 grams of cooked food. Values for vitamins A and C were calculated based on the known content of the nutrient in the cooked total solids and the moisture- free, fat-free, ash-free solids, respectively.

All calculation procedures on raw and cooked cuts comprised of more than one type of tissue have allowed for the proportions of tissues as determined by their weights in the carcass. The values for the edible portion comprised of separable lean and fat for the fresh and cured cuts were calculated based on the proportion of each type of tissue in the cut. These proportions were carried to one decimal place. Nutrient values used in these calculations were carried to three decimal places.

For example, the edible portion of raw fresh whole leg (NDB No. 10008) consists of 78.4 percent separable lean (NDB No. 10010) and 21.6 percent separable fat (ÍTOB No. 10006). The nutrients in the separable lean were combined with those of the separable fat in these proportions to give the values for the separable lean and fat. The protein content of 100 grams of separable lean and fat of fresh raw whole leg is (0.784 x 20.476 grams) + (0.216 x 4.682 grams) = 17.06 grams. When the composition of a cut was calculated in the above manner, the weighted mean nutrient values are shown without the standard error and number of samples if statistical information was not available for either physical or nutrient components.

One fatty acid profile was used to calculate the fatty acid composition of the raw fresh separable lean of the retail cuts and one profile was used to calculate the fatty acid composition of the cooked fresh cuts. Fatty acid data for the raw and cooked fresh retail-cut separable fat were combined and one fatty acid profile was used to calculate the values for the uncured raw and cooked separable fat. Nutrient values are presented in the

table for pan-fried blade loin, center loin, center rib, and top loin chops. These were 0.75-inch thick chops cooked to an internal temperature of 167° F (75° C) in a preheated skillet at 375° F (190° C) with 1 tablespoon of hydrogen- ated soybean and cottonseed oil per chop. Except for the protein, t^tal lipid, and water, the values for the pan-fried cuts were calculated using retention values for broiling. A comparison of fat retentions for dry-heat cooking (with no added fat) with retentions of fried cuts indicated an estimated 1 percent of the total lipid of the separable lean was contributed by the cooking oil. The fatty acid pattern was derived based on this contribution, with the assumption that no cooking oil was absorbed by the separable fat.

Except for potassium and sodium values for pork sausage (which have been updated), the values for all the fresh sausages are those from Agriculture Handbook No. 8-7 (5^). The only meat ingredient in these products is pork. Values for a number of cooked variety

meats and byproducts, which did not appear in the 1963 edition, have been added to this revision. Several of these, such as lungs and spleen, are not commonly sold in this country, but may be eaten if animals are raised for personal consumption. Values for mechanically separated pork are derived only from samples that comply with Federal regulations for this item. The regulations specify a maximum calcium content of 0.75 percent, a minimum protein content of 14.0 percent, and a maximum fat content of 30 percent of the product (6^). Most of the values presented for the

cured primal cuts are for products which have been pickle-cured. A typical

pickle cure consists of salt, sugar, sodium and/or potassium nitrite and/or nitrate dissolved in water. In addi- tion, phosphates, corn sirup, and sodium erythorbate or ascorbate are frequently used. The products may be cooked in a smokehouse with wood smoke or sprayed with a liquid "smoke" preparation during the cooking process. Federal regulations specify that the

finished cooked, cured product (except those prepared for canning) may not be more than the weight of the fresh uncured article. Cured, cooked products labeled "Water Added" may contain added water up to 10 percent of the weight of the fresh uncured product. Canned hams are allowed to have an increase in weight of up to 8 percent over the weight of the fresh uncured ham. Sodium content of bacon and ham can vary widely depending on the salt concentration of the curing fluid. For this reason, the ranges of sodium values for cured bacon and separable lean of whole ham are given as a footnote. Many of the cured primal-cut products

are fully cooked as purchased. They may be eaten without further cooking or they may be reheated before eating. Fully cooked items which are likely to be heated before serving are designated "unheated" if the nutrient profile is for the food as sold. A cured product which cannot be eaten without further cooking because it is only partially cooked as sold is designated as "raw". Sausage and luncheon meat products which are not described as raw, cooked, or unheated are fully cooked as sold and may be eaten cold or reheated.

The country-style ham is an uncooked, dried, and smoked product which is cured by the dry application of salt and sodium and/or potassium nitrate and/or nitrite. Federal regulations require that the total time for curing, salt equalization, and drying be not less than 70 days and the weight of the finished product be at least 18 percent less than the fresh uncured weight of the ham (6) . Nutrients for three types of boneless

and canned hams are presented. The extra lean products are those from hams that have been closely trimmed of fat. The regular products have not had this

extra trimming of fat. The values for boneless ham, extra lean and regular, are weighted means based on 38.8 percent extra lean and 61.2 percent regular boneless ham. The values for canned ham, extra lean and regular, are means based on a combination of 65.6 percent extra lean and 34.4 percent regular canned hams. Breakfast strips is a product with a

shape similar to sliced bacon and is made of cured chopped pork meat and fat.

Values for this item include data from samples which are partially or fully cooked as sold.

Retentions used when values were calculated for proximate components, thiamin, and riboflavin in cured roasted products were derived from literature data for cured meats. When other nutrient values were calculated for roasted cured products, retention values for roasting of fresh pork were used.

LITERATURE CITED

(1) Adams, C. F. 1975. Nutritive Value of American

Foods in Common Units. U.S. Dept. of Agr., Agr. Handb. No. 456, 291 pp.

(2) Anderson, B. A. 1976. Comprehensive Evaluation

of Fatty Acids in Foods. VII. Pork Products. Amer. Dietet. Assoc. Jour. 69: 44-48.

(3) 1978. Comprehensive Evaluation

of Fatty Acids in Foods. XIII. Sausages and Luncheon Meats. Amer. Dietet. Assoc. Jour. 72: 48-52.

(4) Butrum, R. R., and Gebhardt, S. E. 1976. Nutrient Data Bank:

Computer-Based Management of Nutrient Values in Foods. Amer. Oil Chem. Soc. Jour. 53: 727A-730A.

(5) Consumer Nutrition Center. 1980. Composition of Foods:

Sausages and Luncheon Meats; Raw, Processed, Prepared. U.S. Dept. of Agr., Agr. Handb. No. 8-7, 92 pp.

(6) Food Safety and Inspection Service. 1982. Office of the Federal

Register. Meat Inspection Regulations. Title 9, ch. Ill, subch. A, pt. 319, Code of Federal Regulations. U.S. Govern- ment Printing Office, Washington, D.C.

(7) Jones, D. B. 1941. Factors for Converting

Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. U.S. Dept. of Agr., Cir. 183, 22 pp. (Si. rev.)

(8) Matthews, R. H., and Garrison, Y. J. 1975. Food Yields Summarized

by Different Stages of Preparation. U.S. Dept. of Agr., Agr. Handb. No. 102, 136 pp.

(9) Merrill, A. L., and Watt, B. K. 1973. Energy Value of Foods—

Basis and Derivation. U.S. Dept. of Agr., Agr. Handb. No. 74, 105 pp. (Si. rev.)

(10) Murphy, E. W., Criner, P. E., and Gray, B. C. 1975. Comparison of Methods for

Calculating Retention of Nutrients in Cooked Foods. Agr. Food Chem. Jour. 23: 1153-1157.

(11) National Academy of Sciences - National Research Council. 1980. Recommended Dietary

Allowances. 9th ed. (rev.), 185 pp. Washington, D.C.

(12) Parham, K. D., and Agnew, D. B. 1982. Improvement in Grades of

Hogs Marketed. U.S. Dept. of Agr., ERS-675. 4 pp.

(13) Watt, B. K., and Merrill, A. L. 1963. Compositon of Foods...

raw, processed, prepared. U.S. Dept. of Agr., Agr. Handb. No. 8 (rev.), 190 pp.

(14) Weihrauch, J. L., Posati, L. P., Anderson, B. A., and Exler, J. 1977. Lipid Conversion Factors

for Calculating Fatty Acid Contents of Foods. Amer. Oil Chem. Soc. Jour. 54: 36-40.

APPENDIX

List of Abbreviations

approx approximately ^ •• cup di^ra diameter S gram ill inch ^U international unit ^^^"^ • kilocalorie ^ kilojoule -^^ •. pound ™^S microgram ^g milligram ^ nitrogen N^^ Nutrient Data Bank ^^t ^t net weight N^ number ^^ • • • • ounce P'^S package ^^ retinol equivalent ^^SP tablespoonful

10

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11

Conversion Factors for Fatty Acids of Pork Products

Conversion Food factor

Separable lean, fresh or cared 0,910 Separable fat, fresh or cured 953 Brain 561 Chitterlings 939 Feet 930 Heart 789 Kidneys 747 Liver 741 Lungs 743 Spleen 713 Tail 929 Tongue 941

12

Retention of Nutrients in Cooked Separable Lean of Fresh Porl^

Percent retention

Nutrient

Water Protein •. Total lipid Ash Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese ••••••« Thiamin Riboflavin Niacin Pantothenic acid Vitamin B^ Folacin •, Vitamin B,-^ Cholesterol

Br aising^ Bro: ilingi Roasting 2

Mean Standard Mean Standard Mean Standard error error error

45 1.4 58 1.9 65 1.5 99 3.3 99 6.3 102 1.6

120 14.7 149 10.2 145 5.96 76 3.7 96 8.7 84 1.8 81^ • • • 74 • • • 95 • • • 101 4.69 81 5.8 103 3.83 64^ • • • 96 • • • 74 • • • 64^ • • • 88^ • • • 84^ • • • 73 3.7 86 4.0 79 2.0 72 3.9 88 2.9 82 1.9

107 4.65 99 3.6 108 2.42 102 3.52 97 3.6 102 2.86 78'* • • • 54 • • • 86 • • • 42 2.5 70 4.6 59 1.8 73 3.6 102 3.67 94 2.6 79 6.6 80 6.0 84 3.5 53 • • • 81 • • • 60 • • • 52 6.4 63 4.8 64 10.3 65^ • • • 86^ • • • 95^ • • • 60 6.4 91 8.6 82 3.6 108 4.80 115 4.31 114 2.54

Seven replications for all nutrients for which standard errors are shown except 4 replications for vitamin B/- and, for broiling, 6 replications for total lipid and riboflavin and 5 replications for vitamin ^^2*

^Thirty-five replications for all nutrients for which standard errors are shown except 32 replications for total lipid, 34 replications for potassium, and 4 replications for vitamin B/-.

Based on data for beef from M. Moss, K. Ono, R. Cross, and K. Stewart. Nutrient Retention in Cooked Retail Cuts of Beef. Abstracts of the 40th Annual Meeting of the Institute of Food Technologists, New Orleans. (292):158. 1980.

Based on data for chicken.

Note: Pork was cooked without removal of separable fat.

13

GUIDE TO PORK PRODUCTS

AH-8 item (1963)

AH-S-IO NDB No. Page

Pork, fresh: Carcass, separable lean and fat, raw , 1662 Composite of trimmed leg, loin, shoulder, and

spareribs, separable lean and fat, raw 1682 Composite of trimmed leg, loin, and shoulder,

separable lean only: Raw ••• • ••••• • Cooked, roasted ••••• o

Wholesale cuts: Backfat, raw 1672 Belly, raw 1669

Retail cuts, trimmed to retail level: Separable lean. ( See individual cuts.) Separable fat:

Raw Cooked 1692

Leg (ham): Whole:

Separable lean and fat: Raw 1698 Cooked, roasted , 1699

Separable lean only: Raw , 1700 Cooked, roasted 1701

Rump half: Separable lean and fat: Raw Cooked, roasted

Separable lean only: Raw Cooked, roasted

Shank half: Separable lean and fat: Raw •• • •••....•• Cooked, roasted

Separable lean only: Raw Cooked, roasted

Loin: Whole:

Separable lean and fat: Raw 1715 Cooked:

Braised Broiled 1717 Roasted 1716

10001 21

10003 22

10002 23 10093 24

10004 25 10005 26

10006 10007

10020

27 28

10008 29 10009 30

10010 31 10011 32

10012 33 10013 34

10014 35 10015 36

10016 37 10017 38

10013 39 10019 40

41

10021 42 10022 43 10023 44

14

AH-8 item (1963)

AH-8-10 NDB No. Page

Separable lean only: Raw 1718 Cooked:

Braised Broiled 1720 Roasted 1719

Blade: Separable lean and fat: Raw Cooked:

Braised Broiled Pan-fried Roasted

Separable lean only: Raw Cooked:

Brai sed Broiled Pan-fried Roasted

Center loin: Separable lean and fat: Raw , Cooked:




Center rib: Separable lean and fat: Raw .^ , Cooked:




10024

10028

10032

10036

10040

10044

10048

45

10025 46 10026 47 10027 48

49

10029 50 10030 51 10178 52 10031 53

54

10033 55 10034 56 10120 57 10035 58

59

10037 60 10038 61 10179 62 10039 63

64

10041 65 10042 66 10176 67 10043 68

69

10045 70 10046 71 10180 72 10047 73

74

10049 75 10050 76 10177 77 10051 78

15

Sirloin: Separable lean and fat: Raw •....••

AH-S item (1963)

AH-8-1 ( NOB No.

10052

10053 10054 10055

10056

10057 10058 10059

10060 10061

10062

10063 10064 10186 10065

10066

10067 10068 10181 10069

10070 10071

10072 10073

10074

10075 10076

10077

10078 10079

)

Page

79

80 81 82

Cooked: Braised ,, Broiled Roasted •••••

Separable lean only: Raw 8*^ Cooked:

Braised •••••• ..••.. 84 85 86

87

Broiled , Roasted • ..,

Tenderloin: Separable lean only: Raw Cooked, roasted •••• 88

Top loin: Separable lean and fat: Raw 89 Cooked:

Braised •• ...••., 90 Broiled 91

92 Pan-fried Roasted •••••••••••• 93

Separable lean only: Raw • 94 Cooked:

Braised • 95 96 97

Broiled Pan-fried Roasted • ,, 98

Shoulder: Whole:

Separable lean and fat: Raw 99 Cooked, roasted • 100

Separable lean only: Raw 101 Cooked, roasted 102

Arm picnic: Separable lean and fat: Raw 1 74Q 103 Cooked:

Braised •• 1 7 SO 104 Roasted 105

Separable lean only: Raw 1 7S1 106 Cooked:

Braised •••••••••

• •••••••••• L 1 ^ L

17S? 107 Roasted 108

16

AH-S item (1963)

Blade, Boston: Separable lean and fat: Raw 1734 Cooked:

Braised Broiled Roasted 1735

Separable lean only: Raw 1736 Cooked:

Braised Broiled Roasted 1737

Spareribs: Separable lean and fat: Raw 1761 Cooked, braised 1762

Sausages: Bratwurst, cooked Italian sausage: Raw Cooked

Pork sausage or country-style pork sausage: Raw 2013 Cooked 2014

Variety meats and byproducts: Brains:

Raw • Cooked, braised

Chitterlings: Raw • Cooked, simmered •

Ears, frozen: Raw • Cooked, simmered •

Feet: Raw • Cooked, simmered

Heart: Raw 1118 Cooked, braised 1119

Jowl, raw Kidneys:

Raw 1162 Cooked, braised

Lard 1241 Leaf fat, raw Liver:

Raw 1273 Cooked, braised

Lungs : Raw Cooked, braised

AH-8-10 NDB No. Page

10080 109

10081 10082 10083

10085 10086 10087

10088 10089

110 111 112

10084 113

114 115 116

117 118

10090 119

10091 120 10092 121

10094 122 10095 123

10096 124 10097 125

10098 126 10099 127

10100 128 10101 129

10102 130 10173 131

10103 132 10104 133 10105 134

10106 135 10107 136 10108 137 10109 138

10110 139 10111 140

10112 141 10113 142

17

AH.8 AH-SIO ítem NDB No. Page (1963)

Mechanically separated pork, raw 10114 143 Pancreas:

Raw 1469 Cooked, braised «

Spleen: Raw 2182 Cooked y braised • • •

Stomach, raw 2216 Tail: Raw Cooked, simmered

Tongue: Raw 2307 Cooked, braised 2308

Pork products, cured: Bacon:

Raw 125 Cooked, broiled, pan-fried, or roasted 126

Beerwurst, beer salami Bologna • Braunschweiger (a liver sausage) 1986, 2004 Breakfast strips:

Raw or unheated Cooked

Canadian-style bacon: Unheated 128 Grilled

Feet, pickled 1605 Ham and cheese loaf or roll Ham and cheese spread Ham, boneless:

Extra lean and regular: Unheated Roasted

Extra lean (approx. 5% fat): Unheated Roasted

Regular (approx. 11% fat): Unheated 2005 Roasted

Ham, canned: Extra lean and regular: Unheated Roasted

Extra lean (approx. 4% fat): Unheated Roasted

Regular (approx. 13% fat): Unheated 1783 Roasted

Ham, center slice: Country-style, separable lean only, raw.... Separable lean and fat, unheated

10115 144 10116 145

10117 146 10118 147 10119 148

10174 149 10175 150

10121 151 10122 152

10123 153 10124 154 10125 155 10126 156 10127 157

10128 158 10129 159

10130 160 10131 161 10132 162 10154 163 10155 164

10182 165 10183 166

10133 167 10134 168

10135 169 10136 170

10184 171 10185 172

10137 173 10138 174

10139 175 10140 176

10141 177 10142 178

18

AH-8 AH-8-10 item NDB No. Page (1963)

Ham, chopped: Canned 2006 10143 179 Not canned 10144 180

Ham, minced 2009 10145 181 Ham, patties: Unheated 10146 182 Grilled 10147 183

Ham salad spread 10148 184 Ham steak, boneless, extra lean, unheated 10149 185 Ham, whole, fully cooked:

Separable lean and fat: Unheated 1768 10150 186 Roasted 1769 10151 187

Separable lean only: Unheated 1770 10152 188 Roasted 1771 10153 189

Headcheese 2001 10156 190 Liver cheese 10157 191 Liver sausage, liverwurst 2003 10158 192 Luncheon meat, canned 10159 193 Luxury loaf 10160 194 Olive loaf 10161 195 Pickle and pimento loaf 10162 196 Polish sausage, unheated or reheated 10163 197 Salami, dry or hard 10164 198 Salt pork, raw 1964 10165 199 Separable fat from ham and arm picnic: Unheated 10166 200 Roasted 10167 201

Shoulder: Arm picnic:

Separable lean and fat, roasted 1779 10168 202 Separable lean only, roasted 1781 10169 203

Blade roll, boneless, separable lean and fat: Unheated 1773 10170 204 Roasted 1774 10171 205

Smoked link sausage, grilled 10172 206

19

TABLE OF NUTRIENT DATA

[Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. Blank spaces indicate that the presence of the nutrient is uncertain.]

20

PORK. FRESH. CARCASS. SEPARABLE LEAN AND FAT. Raw Page 21

Nutrients and units Amount in 100 grams, edible portion

Standard error

Number of samples

Amount in edible portion of common measures of food

Approximate measure and weight 1 lb 1 oz

453.6 g = 28.35 g E F

Amount in edible portion of 1 pound of food as purchased

Refuse:Bone and skin 18%

ikca ' kj

PROXIMATE: Water g

Food energy

Protein (NX 6.25) . . Total lipid (fat) g

Carbohydrate, total g Fiber g

Ash g MINERALS:

Calcium mg Iron mg Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg.

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin 6^2 ^cg IRE.

Vitamin A • IIU .

LIPIDS: Fatty acids:

Saturated, total. . .

4:0

6:0 8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4

20:5 22:5 22:6

Cholesterol mg

Phytosterols mg

AMINO ACIDS: Tryptophan g

Threonine g Isoleucine g Leucine g Lysine g

Methionine g

Cystine g Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanlne g

Asparticacid g

Glutamic acid g

Glycine g

Proline g

Serine g

47.86 398

1,666 13.35 37.83 0.00 0.00 0.72

5 0.69

13 152 244 44 1.62 0.059 0.008

0.5 0.573 0.21? 3.940 0.877 0.28 4 0.66 2 8

13.75

0.03 0.05 0.49 8.47 4.63

17.63 1.10

16.22 0.30

4.16 3.64 0.33

0.12

74

0.148 0.583 0.576 1.045 1.261 0.298 0.159 0.524 0.416 0.694 1.026 0.556 0.622 0.965 1.616 0.494 0.406 0.429

217.08 1,806 7,558

60.55 171.61

0.00 0.00 3.25

25 3.14

60 690

1,106 200

7 33 0.268 0.036

2.3 2.599 0.962

17.872 3.978 1.26

16 2.97

11 37

62.37

0.54

335

13.57 113 472

3.78 10.73 0.00 0.00 0.20

2 0.20 4

43 69 13 0.46 0.017 0.002

0.1 0.162 0.060 1.117 0.249 0.08 1 0.19 1 2

3.90

0.13 0.01 0.23 0.01 2.22 0.14

38.40 2.40 21.01 1.31 79.98 5.00

4.99 0.31 73.55 4.60

1.37 0.09

18.86 1.18 16.52 1.03

1.47 0.09

0.0 3

21

0.671 0.042 2.644 0.165 2.613 0.163 4.740 0.296 5.720 0.357 1.352 0.084 0.721 0.045 2.377 0.149 1.887 0.118 3.148 0.197 4.654 0.291 2.522 0.158 2.821 0.176 4.377 0.274 7.330 0.458 2.241 0.140 1.842 0.115 1.946 0.122

178.03 1,481 6,199

49.65 140.74

0.00 0.00 2.66

20 2.57

49 566 907 164

6.01 0.219 0.030

1.9 2.132 0.789

14.657 3.262 1.03

13 2.44 9

30

51.15

0.10 0.19 1.82

31.49 17.23 65.59

4.09 60.32

1.12

15.47 13.54 1.21

0.45

275

0.551 2.169 2.143 3.887 4.691 1.109 0.591 1.949 1.548 2.582 3.817 2.068 2.314 3.590 6.012 1.838 1.510 1.596

AH-8-10 (1981) NDB No. 10001

PORK, FRESH, COMPOSITE OF TRIMMED LEG. LOIN. SHOULDER. AND SPARERIBS. SEPARABLE LEAN AND FAT. Raw Page 22

Amount in 100 grams, edible portion

Nutrients and units


AnrK>unt in edible portion of 1 pound of food as purchased

PROXIMATE: Water g .

Food energy | ,

Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g

MINERALS: Calcium tng Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 8^2 "^'^S

Vitamin A I "

LIRIOS: Fatty acids:

Saturated, total g 4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g

Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg Phytosterols mg

AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Vallne g Arginine g Histidine g Aianine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight 1 lb 1 oz

Refuse:Bone and skin 20% Mean error samples

= 453.6 g = 28.35 g E F G

59.68 270.72 16.92 216.41 275 1,247 78 997

1,150 5,217 326 4,171 16.74 75.93 4.75 6 0.70 22.55 102.30 6.39 81.78 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.86 3.91 0.24 3.13

6 26 2 21 0.86 3.90 0.24 3.12

19 84 5 67 188 85 4 53 683 297 1,345 84 1,075

55 248 15 198 2.05 9.29 0.58 7.43 0.070 0.318 0.020 0.254 0.010 0.045 0.003 0.036

0.7 3.1 0.2 2.5 0.726 3.293 0.206 2.632 0.233 1.057 0.066 0.845 4.304 19.523 1.220 15.606 0.663 3.007 0.188 2.404 0.38 1.71 0.11 1.37 5 2 3 1 18 0.69 3.11 0.19 2.48 2 10 1 8 7 32 2 26

8.17

0.02 0.03 0.29 5.07 2.71

10.43 0.65 9.59 0.18

2.38 2.09 0.18

0.11

72

0.214 0.773 0.786 1.349 1.633 0.402 0.212 0.666 0.577 0.891

196 0.809 0.931 1.459 2.444 0.717 0.596 0.646

37.04 2.32

0.08 0.00 0.11 0.01 1.32 0.08

23.00 1.44 12.27 0.77 47.32 2.96

2.95 0.18 43.50 2.72 0.80 0.05

10.80 0.67 9.48 0.59 0.83 0.05

0.49

326

0.03

20

0.971 0.061 3.506 0.219 3.565 0.223 6.119 0.382 7.407 0.46 3 1.823 0.114 0.962 0.0 60 3.021 0.189 2.617 0.164 4.042 0.253 5.425 0.339 3.670 0.229 4.223 0.264 6.618 0.414

11.086 0.693 3.252 0.203 2.703 0.169 2.9 30 0.183

29.61

0.06 0.09 1.06

18.39 9.81

37.83 2.36

34.77 0.64

8.63 7.58 0.66

0.39

261

0.776 2.803 2.850 4.891 5.921 1.458 0.769 2.415 2.092 3.231 4.337 2.933 3.376 5.290 8.862 2.600 2.161 2.342

AH-8-10 (1981) NOB No. 10003

PORK. FRESH. COMPOSITE OF TRIMMED LEG. LOIN. AND SHOULDER, SEPARABLE LEAN ONLY, Raw Page 23

Amount in 100 grams, edible portion Nutrients and units

PROXIMATE: Water . . . • g ■

íkcal \ kj .

Vitamin A

Food energy

Protein (NX 6.25) . .

Total lipid (fat) g . Carbohydrate, total g , Fiber g . Ash g .

MINERALS:

Calcium mg. Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

Copper mg.

Manganese mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.

Pantothenic acid mg. Vitamin Bg mg.

Folacin meg

Vitamin B^2 *"<^g IRE.

\IU . LIPIOS:

Fatty acids:

Saturated, total g 4:0

6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5

22:6 g Cholesterol mg

Phytosterols mg AMINO ACIDS:

Tryptophan g

Threonine g Isoleucine g

Leucine g

Lysine g

Methionine g


Tyrosine g

Valine g

Arginine g

HIstidine g

Alanine g

Aspartic acid g

Glutamicacid g Glycine g

Proline g

Serine g

Mean

— B —

71.95 147 616 20.22 6.75 n.oo 0.00 1.04

7 1.02

23 224 358

64 2.45 0.082 0.013

0.9 0.904 0.275 5.061 0.795 0.47 6 0.79 2 6

2.34

0.01 0.01 0.08 1.49 0.73 3.06 0.21 2.78 0.05

0.71 0.59 0.04

0.08

65

0.271 0.951 0.976 1.643 1.992 0.498 0.261 0.808 0.721 1.083 1.404 1.025 1.196 1.876 3.141 0.922 0.766 0.831

Standard error

Number of samples



453.6 g E —

326.35 668

2,794 91.72 30.61 0.00 0.00 4.70

30 4.62

105 1,016 1,623

291 11.12 0.372 0.059

4.0 4.101 1.247

22.957 3.606 2.15

28 3.58 8

28

10.59

0.37

296

28.35 g — F

O 20 42

175 5.73 1.91 0.00 0.00 0.29

2 0.29 7

64 101

18 0.69 0.023 0.004

0.3 0.256 0.078 1.435 0.225 0.13 2 0.22 1 2

0.66

0.03 0.00 0.03 0.00 0.38 0.02 6.76 0.42 3.32 0.21

13.87 0.87 0.97 0.06

12.61 0.79 0.21 0.01

3.20 0.20 2.67 0.17 0.16 0.01

0.02

19

1.229 0.077 4.314 0.270 4.427 0.277 7.453 0.466 9.036 0.565 2.259 0.141 1.184 0.074 3.665 0.229 3.270 0.204 4.912 0.307 6.369 0.398 4.649 0.291 5.425 0.339 8.510 0.532

14.248 0.890 4.182 0.261 3.475 0.217 3.769 0.236


Refuse: Bone and skin 19%, separable fat 18%

205 .62 421

1,760 57 .79 19 .29

0 .00 0 00 2 .96

19 2 .91

66 640

1,022 183

7 00 0 234 0. 037

2 5 2. 584 0 786

14. 464 2 272 1. 35

18 2. 26 5

17

6.67

0.02 0.02 0.24 4.26 2.09 8.74 0.61 7.95 0.13

2.02 1.68 0.10

0.23

187

0.775 2.718 2.789 4.696 5.693 1.423 0.746 2.309 2.061 3.095 4.013 2.929 3.418 5.362 8.977 2.635 2.189 2.375

AH-8-10 (1981) NOB No. 10002

PORK. FRESH, COMPOSITE OF TRIMMED LEG. LOIN. AND SHOULDER. SEPARABLE LEAN ONLY. Cooked, roasted Page 24


Mean

— B —

Standard error

Number of samples


Approximate measure and weight 3 oz 85 g^ 1 c = 140 g

— E F


RefuserBone and skin 21%, separable fat 13%

PROXIMATE: Water . . .

Food energy • • • ■

Protein (NX 6.25) ■ Total lipid (fat) . . . Carbohydrate, total . Fiber Ash

MINERALS: Calcium Iron Magnesium . . . . Phosphorus . , . . Potassium Sodium Zinc Copper .... Manganese . . .

VITAMINS: Ascorbic acid , . Thiamin .... Riboflavin . . . Niacin . . . . Pantothenicacid. Vitamin Bg . . Folacin .... Vitamin 6^2 • •

Vitamin A


Saturated, total.... 4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0

Monounsaturated, total. 16:1 18:1 20:1 22:1

Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6

Cholesterol Phytosterols

AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine' Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamic acid Glycine Proline Serine

g ■ i kcal

g g

mg mg mg mg mg mg mg mg mg

mg mg mg mg mg mg mcg mcg

IRE. \IU .

58.97 233 975 27.04 13.04 0.00 0.00 1.10

1.25 22

258 365 69 3.47 0.112 0.027

0.4 0.693 0.356 5.077 0.783 0.42

0.83 2

4.49

0.01 0.02 0.15 2.88 1.44 5.86 0.41 5.36 0.09

1.58 1.12 0.38

0.08

93

0.363 1.271 1.306 2.197 2.664 0.666 0.350 1.081 0.964 1.449 1.877 1.371 1.600 2.508 4.200 1.232 1.025 1.111

50.13 198 829 22.98 11.09 0.00 0.00 0.93

7 1.06

19 219 310 59 2.95 0.095 0.023

0.3 0.589 0.303 4.315 0.666 0.36 7 0.71 2 7

3.82

0.07

79

82.56 326

1,365 37.85 18.26 0.00 0.00 1.54

11 1.74

31 361 511 97 4.86 0.157 0.038

0.5 0.970 0.498 7.108 1.096 0.59

11 1.16 3

11

6.29

0.01 0.02 0.01 0.02 0.13 0.2 2 2.45 4.0 3 1.22 2.01 4.98 8.20 0.34 0.57 4.56 7.51 0.08 0.13

1.34 2.21 0.95 1.57 0.32 0.53

0.11

131

0.309 0.508 1.080 1.779 1.110 1.828 1.867 3.076 2.264 3.730 0.566 0.932 0.298 0.490 0.919 1.513 0.819 1.350 1.232 2.029 1.595 2.628 1.165 1.919 1.360 2.2 40 2.132 3.511 3.570 5.880 1.047 1.725 0.871 1.4 35 0.944 1.555

176.57 698

2,920 80.94 39.05 0.00 0.00 3.29

23 3.73

67 773

1,093 208 10.40 0.335 0.081

1.1 2.075 1.066

15.201 2. 1.

24 2. 7

23

344 26

49

13.46

0.03 0.04 0.46 8.61 4.30

17.54 1.21

16.06 0.27

4.72 3.36 1.13

0.23

2 80

1.087 3.805 3.910 6.578 7.976 1.994 1.048 3.237 2. 4, 5. 4, 4. 7,

12, 3 3, 3

886 338 620 105 790 509 575 689 069 326

^ Yield from 6.5 oz (184 g) raw meat with refuse.

AH-8-10 (1981) NOB No. 10093

PORK, FRESH, BACKFAT, Raw Page 25


Nutrients and units



PROXIMATE: Water g . _ . / kcal Food energy j ,

Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .

MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 ^^S

Vitamin A ÍRE. \lU .


Saturated, total. . . 4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0

Monounsaturated, total 16:1 18:1 20:1 22:1

Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidlne g Alanine g Aspartic acid g Glutamlcacid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight Refuse: Skin 11% Mean error samples 1 lb

= 453.6 g 1 OZ

= 28.35 g VJ

7.69 0.131 210 34.87 2.18 31.04 812 3,685 230 3 ,280

3,399 15,419 964 13 ,723 2.92 0.083 98 13.25 0.83 11.79

88.69 0.262 96 402.30 25.14 358.05 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.70 3.18 0.20 2.83

2 8 1 7 0.18 0.83 0.05 0.74 2 7 0 6

38 172 11 153 65 296 18 263 11 51 3 45 0.37 1.68 0.10 1.49 0.018 0.082 0.005 0.073 0.002 0.009 0.001 0.008

Ü.1 0.6 0.0 0.5 0.084 0.381 0.024 0.339 0.051 0.231 0.014 0.206 0.985 4.468 0.279 3.976 0.115 0.522 0.033 0.464 0.04 0.18 0.01 0.16 1 3 0 3 0.18 0.82 O.Ob 0.73 4 20 1 18

15 66 4 59

32.17

0.06 0.19 1.12

19.42 11.38 41.91

2.75 38.44 0.72

10.41 9.49 0.74

0.11

57

0.010 0.096 0.077 0.204 0.242 0.043 0.026 0.109 0.048 0.140 0.302 0.033

0.007 0.044 0.193 0.145

0.086 0.223

0.152 0.047

0.029

2.104

1 12

241 244 244

240 244

1

244 26

12

145.94

0.29 0.87 5.06

88.09 51.64

190.10 12.49

174.36 3.25

47.20 43.03 3.37

0.48

9.12

0.02 0.05 0.32 5.51 3.23

11.88 0.78

10.90 0.20

2.95 2.69 0.21

0.03

260 16

2 0.045 0.003 2 0.435 0.027 2 0.349 0.022 2 0.925 0.058 2 1.098 0.069 2 0.195 0.012 2 0.118 0.007 2 0.494 0.031 2 0.218 0.014 2 0.635 0.040 2 1.370 0.086 2 0.150 0.009

129.89

0.25 0.77 4.50

78,40 45.95

169.19 11.11

155.18 2.89

42.01 38.30 3.00

0.42

232

0.040 0.388 0.311 0.824 0.977 0.174 0.105 0.440 0.194 0.565 1.219 0.133

AH-8-10 (1981) NDB No. 10004

PORK. FRESH, BELLY, Raw Page 26




PROXIMATE: Water g . _ . / kcal Food energy | .


MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantqthenic acid mg Vitamin B5 mg Folacin meg

Vitamin B^ 2 ^<^g

Vitamin A {///



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine- g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight Refuse: Sk1n 7% Mean error samples 1 lb

= 453.6 g 1 OZ

= 28.35 g E F G

36.74 0.546 33 166.63 10.41 154.95 518 2,350 147 2,185

2,167 9,831 614 9,142 9.34 0.161 33 42.38 2.65 39.40

53.01 0.684 33 240.44 15.03 223.58 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.49 2.21 0.14 2.05

5 23 1 21 0.52 2.36 0.15 2.19 4 19 1 18

108 488 31 454 185 838 52 779

32 143 9 133 1.02 4.64 0.29 4.32 0.052 0.236 0.015 0.219 0.006 0.027 0.002 0.025

0.3 1.3 0.1 1.2 0.396 1.796 0.112 1.670 0.242 1.098 0.069 1.021 4.647 21.079 1.317 19.601 2.565 11.635 0.727 10.819 0.13 0.59 0.04 0.55 1 6 0 6 0.84 3.82 0.24 3.55 3 14 1 13

10 45 3 42

19.33

0.14

72

0.031 0.308 0.247 0.653 0.774 0.139 0.082 0.350 0.152 0.447 0.966 0.106

0.014

37.6fi 5.48

0.04 0.004 7 0.17 0.01 0.06 0.011 13 0.28 0.02 0.70 0.018 315 3.16 0.20

11.92 0.171 316 54.06 3.38 6.49 0.109 318 29.43 1.84

24.70 112.03 7.00 1.50 0.035 314 6.80 0.42

22.77 0.309 316 103.29 6.46 0.43 0.031 7 1.94 0.12

5.65 25.63 1.60 5.03 0.087 316 22.82 1.43 0.48 0.026 67 2.19 0.14

29 0.62

325

0.04

20

2 0.141 0.009 2 1.397 0.087 2 1.120 0.070 2 2.962 0.185 2 3.511 0.219 2 0.631 0.039 2 0.372 0.023 2 1.588 0.099 2 0.689 0.043 2 2.028 0.127 2 4.382 0.274 2 0.481 0.030

81.53

0.16 0.26 2.94

50.27 27.36

104.18 6.32

96.05 1.81

23.84 21.22 2.04

0.58

303

0.131 1.299 1.042 2.754 3.265 0.586 0.346 1.476 0.641 1.885 4.075 0.447

AH-8-1Ü (1981) NDB No. 10005

PORK. FRESH. SEPARABLE FAT. Raw Page 27


Nutrients and units

Amount in edible portion of common noeasures of food



Food energy | ,



VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg

Vitamin 6^2 '"^^

Vitamin A { ¡n


Saturated, total g 4:0 g 6:0 g 8:0

10:0 12:0 14:0 16:0 18:0

Monounsaturated, total. 16:1 18:1 20:1 22:1 g



AMINO ACIDS: Tryptophan g Threonine g Isoleucine . . . ^ g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

Mean

— B —

2,9

18.09 712

79 4.68

76.71 0.00 0.00 0.25

3 0.29 2

55 94 18 0.53 0.028 0.003

0.0 0.134 0.082 1.578 0.184 0.04 1 0. 3

10

29

27.97

0.06 0.09 1.01

17.25 9.39

35.74 2.17

32.96 0.62

8.18 7.28 0.70

0.20

93

0.016 0.154 0.124 0.327 0.388 0.070 0.041 0.175 0.076 0.224 0.484 0.053

Standard error

0.512

0.149 0.723

0.009

0.136 0.007 0.089

0.388

0.001

0.010

0.005 0.016 0.024 0.109 0.101

0.043 0.141 0.045

0.085 0.038

0.021

3.090

Number of samples

170

162 150

115

106 213 63

106

106

7 13

315 316 318

314 316

7

316 67

29

12

Approximate measure and weight Refuse: 0 1 OZ

= 28.35 g u

5.13 82.06 202 3 ,229 844 13 ,511

1.33 21.24 21.75 347.96 0.00 0.00 0.00 0.00 0.07 1.14

1 13 0.08 1.32 1 11

16 249 27 426

5 80 0.15 2.41 0.008 0.127 0.001 0.014

0.0 0.0 0.038 0.608 0.023 0.372 0.447 7.158 0.052 0.835 0.01 0.19 0 5 0.08 1.30 1 13 3 43

7.93

0.02 0.03 0.29 4.89 2.66

10.13 0.61 9.34 0.18

2.32 2.06 0.20

0.06

26

2 0.005 2 0.044 2 0.035 2 0.093 2 0.110 2 0.020 2 0.012 2 0.050 2 0.022 2 D.06 4 2 0.137 2 0.015

126.88

0.25 0.40 4.57

78.23 42.58

162.13 9.84

149.48 2.81

37.10 33.03 3.18

0.90

424

0.073 0.699 0.562 1.483 1.760 0.318 0.186 0.794 0.345 1.016 2.195 0.240

AH-8-10 NDB No.

(1981) 10006

PORK. FRESH. SEPARABLE FAT. Cooked Page 28

Nutrients and units


Mean

— B —

Standard error

Number of samples


Approximate measure and weight

1 oz 28.35 g

— E F —

AnfK>unt in edible portion of 1 pound of food as purchased

Refuse: 0


Food energy |

Protein (NX 6.25) g

Total lipid (fat) g


Ash g

MINERALS: Calcium mg

Iron mg

Magnesium mg

Phosphorus mg Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS: Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg Vitamin Bg mg

Folacin meg

Vitamin B12 "^'^8

Vitamin A {m



10:0 g

12:0 g

14:0 g

16:0 g 18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g 20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg

AMI NO ACIDS: Tryptophan g


Leucinet g Lysine g

Methionine g Cystine g Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamic acid g Glycine g

Proline g Serine *. g

17.90 705

,949 6.53

75.04 0.00 0.00 0.42

.33 4 0. 6

59 81 33 0.59 0.052 0.003

0.0 0.325 0.110 2.530 0.128 0.06 1 0.60 4

13

27.36

0.20

91

0.022 0.215 0.172 0.457 0.541 0.097 0.057 0.245 0.107 0.312 0.675 0.074

0.577

0.186 0.779

0.014

0.198 0.014 0.223

1.214

0.003

0.025

0.021

3.746

92

90 92

64

62 62 62

62

62

29

5.08 200 836

1.85 21.27 0.00 0.00 0.12

1 0.09 2

17 23 9 0.17 0.015 0.001

0.0 0.092 0.031 0.717 0.036 0.17 0 0.17 1 4

7.76

0.05 0.005 7 0.02 0.09 0.016 13 0.02 0.99 0.025 315 0.28

16.87 0.205 316 4.78 9.18 0.137 318 2.60

34.96 9.91 2.12 0.047 314 0.60

32.24 0.361 316 9.14 0.61 0.044 7 0.17

8.00 2.27 7.12 0.111 316 2.02 0.68 0.037 67 0.19

0.06

26

2 0.006 2 0.061 2 0.049 2 0.130 2 0.153 2 0.027 2 0.016 2 0.069 2 0.030 2 0.088 2 0.191 2 0.021

81.21 3,197

13,375 29.62

340.37 0.0Ü 0.00 1.91

.51 1Í 1.

28 268 367 148

2.65 0.236 0.014

0.0 1.474 0.499

11.476 0.581 '0.27 5 2.71

18 59

124.10

0 24 0 39 4 47

76 52 41 65

158 60 9 63

146 22 2 75

36 29 32 31 3 10

415

0.100 0.975 0.780 2.073 2.454 0.440 0.259 1.111 0.485 1.415 3.062 0.336

AH-8-1Û (1981) NDB No. 10007

PORK, FRESH, LEG (HAM), WHOLE. SEPARABLE LEAN AND FAT, Raw Page 29


Standard error

Number of samples



453.6 g = 28.35 g E F


Refuse: Bone and skin 17%


Food energy Ikcal \ kj

Protein (NX 6. 25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g



Vitamin B^ 2 '"^^

Vitamin A {///

LIPIOS: Fatty acids:


10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g tsoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Giutamic acid g Glycine g Proline g Serine g

61.06 261

1,090 17.06 20.81 0.00 0.00 0.87

5 0.85

20 191 310

47 1. 0. 0.

90 065 003

0.7 0.714 0.196 4.525 0.670 0.40 7 0. 2 7

61

7.51

0.02 0.02 0.27 4.66 2.49 9.65 0.60 8.87 0.16

2.21 1.94 0.17

0.09

74

0.219 0.788 0.802 1.375 1.665 0.411 0.216 0.679 0.589 0.908 1.219 0.825 0.950 1.489 2.493 0.732 0.608 0.660

276.97 1,182 4,946

77.40 94.41 0.00 0.00 3.96

25 3.87

91 867

1,405 214

8.60 0.295 0.014

3.2 3.239 0.889

20.525 3.039 1.81

33 2.79 9

30

34.07

0.43

335

17.31 74

309 4.84 5.90 0.00 0.00 0.25

.24 2 0, 6

54 88 13 0.54 0.018 0.001

0.2 0.202 0.056 1.283 0.190 0.11 2 0.17 1 2

2.13

0.07 0.00 0.10 0.01 1.22 0.08

21.15 1.32 11.29 0.71 43.75 2.73

2.74 0.17 40.22 2.51 0.74 0.05

10.02 0.63 8.81 0.55 0.78 0.05

0.03

21

0.993 0.062 3.574 0.223 3.638 0.227 6.237 0.390 7.552 0.472 1.864 0.117 0.980 0.061 3.080 0.192 2.672 0.167 4.119 0.257 5.529 0.346 3.742 0.234 4.309 0.269 6.754 0.422

11.308 0.707 3.320 0.208 2.758 0.172 2.994 0.187

229. 89 981

4,105 64 25 78. 36 ^ 00 0, 00 3 29

20 3 21

76 720

1,166 178

7 13 0 245 0 011

2 7 2 688 0 .738

17 037 2 .523 1 51

27 2 31 7

25

28.28

0.06 0.09 1.02

17.55 9.37

36.32 2.27

33.38 0.61

8.32 7.31 0.65

0.35

278

0.825 2.967 3.020 5.177 6.269 1.547 0.813 2.556 2.218 3.419 4.590 3.106 3.577 5.606 9.386 2.756 2.289 2.485

AH-8-10 (1981) NDB No. 10008

PORK. FRESH. LEG (HAM). WHOLE, SEPARABLE LEAN AND FAT. Cooked, roasted Page 30





ikcal

Vitamin A •

Food energy

Protein (NX 6.25) . . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g

MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg. Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg

Vitamin 6^2 '"^^ ÍRE. \lU .



10:0 g 12:0 g 14:0 g 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine . g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g

g

g

Standard Number of Approximate 3 OZ

= 85 g'

measure and weight Refuse:Bone and skin 20% Mean error samples

1 c = 140 g B c

53.39 45.38 74.74 193.75 294 250 411 1,065

1,228 1,044 1,719 4,457 25.03 21.27 35.04 90.83 20.70 17.59 28.97 75.10 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.01 0.86 1.41 3.65

6 5 9 23 1.00 0.85 1.40 3.64

22 18 30 79 247 210 346 898 329 280 461 1,195

59 51 83 216 2.86 2.43 4.00 10.36 0.100 0.085 0.140 0.363 0.032 0.027 0.045 0.116

0.3 0.3 0.5 1.2 0.634 0.539 0.888 2.301 0.312 0.265 0.437 1.132 4.571 3.885 6.399 16.588 0.588 0.500 0.823 2.134 0.39 0.33 0.05 1.41

10 9 14 37 0.70 0.60 0.98 2.54 2 2 3 7 8 7 11 29

7.51

0 02 0 02 0 26 4 61 2 42 9 49 0 61 8 72 0 16

2 34 1 88 0 38

0.08

93

0.326 1.163 1.187 2.023 2.451 0.607 0.320 0.998 0.873 1.335 1.771

.230

.422

.231

.735

.096

.911

1. 1. 2. 3. 1. 0. 0.988

6.38 10.52

0.01 0.02 0.02 0.03 0.22 0.36 3.92 6.46 2.06 3.39 8.06 13.28 0.52 0.86 7.41 12.21 0.13 0.22

1.99 3.28 1.60 2.63 0.32 0.53

0.07

79

0.12

131

0.277 0.456 0.989 1.628 1.009 1.662 1.720 2.832 2.083 3.431 0.516 0.850 0.272 0.448 0.848 1.397 0.742 1.222 1.135 1.869 1.505 2.479 1.046 1.722 1.209 1.991 1.896 3.123 3.175 5.229 0.932 1.534 0.774 1.275 0.840 1.383

27.26

0.06 0.08 0.94

16.73 8.78

34.42 2.22

31.64 0.57

8.49 6.83 1.36

0.30

339

1.183 4.221 4.308 7.341 8.895 2.203 1.161 3.622 3.168 4.845 6.427 4.464 5.160 8.096

13.554 3.977 3.306 3.585


AH-8-10 (1981) NDB No. 10009

PORK, FRESH, LEG (HAM). WHOLE, SEPARABLE LEAN ONLY, Raw Page 31

Nutrients and units


Mean

— B --

Standard error

Number of samples



1 lb 1 oz 453.6 g = 28.35 g E F


Refuse:Bone and skin 17%, separable fat 18%


C A f ^'^«^ Food energy \ ,.

Protein (NX 6.25) g Total lipid (fat) g

Carbohydrate, total g

Fiber g Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin Bj2 ^^^

Vitamin A • \ru. LIPIDS:

Fatty acids: Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine« g

Lysine g Methionine g


Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g Serine g

72.90 136 570 20.48

5.41 0.00 0.00 1.05

6 1.01

25 229 369 55 2.27 0.075 0.029

0.9 0.875 0.228 5.338 0.805 0.50 9 0.71 2 6

1.Í

0.01 0.01 0.07 1.20 0.59 2.45 0.17 2.23 0.04

0.57 0.47 0.03

0.07

68

0.275 0.963 0.989 1.664 2.018 0.505 0.265 0.819 0.731 1.097 1.422 .1.038 1.212

.900

.181

.934

.776

.842

0.177

0.139 0.190

0.009

339 024 431 895 071 099

0.105 0.002

0.027 0.010 0.140

3.150 0.056

0.000 0.000 0.002 0.042 0.021

006 079

0.001

0.018 0.002

0.004

3.212

51

53 51

37

38 167 25 11

149 123 27 51

47 46 34

4 11

73 75

377 377 377

377 377 71

377 112

314

25

330.67 618

2,586 92.88 24.55 0 0

00 00

4.74

28 4.58

113 1,038 1,675

251 10.30 0.340 0.131

4.1 3.969 1.034

24.213 3.651 2.

41 3. 8

26

27

20

8.51

0.02 0.03 0.31 5.43 2.66

11.13 0.78

10.12 0.17

2.57 2.14 0.13

0.30

310

20.67 39

162 5.80 1.53 0.00 0.00 0.30

2 0.29 7

65 105 16 0.64 0.021 0.008

0.3 0.248 0.065 1.513 0.228 0.14 3 0.20 0 2

0.53

0.00 0.00 0.02 0.34 0.17 0.70 0.05 0.63 0.01

0.16 0.13 0.01

0.02

19

14 1.247 0.078 270 4.368 0.273 277 4.486 0.280 277 7.548 0.472 285 9.154 0.572 286 2.291 0.143 48 1.202 0.075

285 3.715 0.232 285 3.316 0.207 285 4.976 0.311 285 6.450 0.403 285 4.708 0.294 282 5.498 0.344 284 8.618 0.539 285 14.429 0.902 282 4.237 0.265 276 3.520 0.220 270 3.819 0.239

214.91 402 ,681 60.36 15.96 0.00 0.00 3.08

.97 18 2.

74 674 ,088 163

6.69 0.221 0.085

2.7 2.580 0.672 15.736 2.373 1.47

27 2.08 5

17

5.53

0.01 0.02 0.20 3.53 1.73 7.23 0.51 6.57 0.11

1.67 1.39 0.09

0.19

202

0.811 2.839 2.916 4.905 5.949 1.489 0.781 2.414 2.155 3.234 4.192 3.060 3.573 5.601 9.378 2.753 2.288 2.482

AH-8-10 (1981) NDB No. 10010

PORK. FRESH. LEG (HAM). WHOLE. SEPARABLE LEAN ONLY, Cooked, roasted Page 32



Food energy

mg. mg.

Í kcal

, ' *y • Protein (NX 6. 25) g . Total lipid (fat) g .

Carbohydrate, total g . Fiber g ,

Ash g ,

MINERALS: Calcium Iron

Magnesium

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg. Copper mg,

Manganese mg. VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg. Niacin mg.

Pantothenic acid mg. Vitamin Bg mg.

Folacin meg

Vitamin B]2 rncg

Vitamin A | "

LIPIOS:

Fatty acids:

Saturated, total g

4:0 g 6:0 g 8:0 .g

10:0 g

12:0

14:0

16:0

18:0

Monounsaturated, total. 16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5 22:6 g

Cholesterol mg

Phytosterols mg



Leucine g Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid g Glutamicacid g

Glycine g

Proline g Serine g

Mean

— 8 —

59.70 220 922 28.32 11.03 0.00 0.00 1.11

7 1.12

25 281 373 64 3.26 0.108 0.037

0.4 0.690 0.349 4.935 0.670 0.45

12 0.72 2 7

3.80

0.01 0.01 0.13 2.43 1.22 4.96 0.34 4.54 0.08

1.34 0.95 0.3,2

0.06

94

0.381 1.332

.368

.302 ,791 ,698 ,367 ,133 ,010 .518

1.966 1.436 1.676 2.628 4.400 1.291 1.074 1.164

Standard error

c —

0.691

0.519 0.677

0.036

0.040

13.935 1.441 0.143 0.004

0.056 0.019 0.251

0.043

0.008 0.149 0.075

0.024 0.279

0.061

0.004

2.484

Number of samples

11

11 11

11

1 12 1 1

12 12 12 12

1

12 12 12

12

133 133 133

133 133

133 1

80

11


Approximate measure and weight 3 oz

= 85 g' 1 c = 140 g — E F

50.75 187 784 24.07 9.38 0.00 0.00 0.94

6 0.95

21 239 317 55 2.77 0.092 0.031

0.3 0.587 0.297 4.195 0.570 0.38

10 0.61 2 6

3.23

0.01 0.01 0.11 2.07 1.03 4.21 0.29 3.86 0.07

1.14 0.81 0.27

0.05

80

83 58 309

1,291 39 .65 15 44 0 00 0 00 1 56

10 1 57

34 393 523 90 4. 56 0 151 0. 052

0 6 0. 966 0. 489 6. 909 0. 938 0. 63

17 1. 01 3

10

5.32

0.01 0.02 0.18 3.40 1.70 6.94 0.48 6.35 0.11

1.87 1.33 0.45

0.09

131

14 0.324 0.533 270 1.132 1.865 277 1.163 1.915 277 1.957 3.223 285 2.372 3.907 286 0.593 0.977 48 0.312 0.514

285 0.963 1.586 285 0.859 1.414 285 1.290 2.125 285 1.671 2.752 285 1.221 2.010 282 1.425 2.346 284 2.234 3.679 285 3.740 6.160 282 1.097 1.807 276 0.913 1.504 270 0.989 1.630


RefuserBone and skin 20%, separable fat 12%

184 .11 680

2,844 87 33 34 02 0 00 0 00 3 43

21 3 46

76 867

1,152 198 10 05 0 333 0 114

1 2 2 128 1 076

15. 220 2. 066 1. 39

37 2. 22 6

22

11.73

0.03 0.04 0.41 7.50 3.75

15.29 1.06

13.99 0.24

4.12 2.93 0.99

0.20

289

1 175 4 108 4 219 7 099 8 607 2 153 1 132 3 494 3 115 4 682 6 063 4 429 5 169 8 105

13 570 3 981 3 312 3 590


AH-8-10 (1981) NDB No. 10011

PORK, FRESH, LEG (HAM), RUMP HALF, SEPARABLE LEAN AND FAT, Raw Page 33

Nutrients and units


Standard error

Number of samples



453.6 g = 28.35 g E F




(kcal Food energy

i kj

Vitamin A •




Vitamin B^2 ^^8 íRE. \lU .



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 , g



AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine *. g

63.60 234 980

18.26 17.33 0.00 0.00 0.94

.77 5 0.

21 200 329 60 1.72 0.069 0.008

1.1 0.873 0.250 4.539 0.688 0.38 4 0.65 2 7

6.24

0.01 0.02 0.22 3.88 2.06 8.02 0.51 7.37 0.14

1.84 1.61 0.14

0.09

66

0.237 0.847 0.865 1.475 1.787 0.441 0.233 0.728 0.635 0.974 1.294 0.894 1.034 1.621 2.714 0.797 0.662 0.718

1.170

0.384 0.645

0.020

0.204 0.026 0.670

2.166

0.002

0.007

0.001 0.003 0.009 0.143 0.078

0.020 0.271 0.009

0.061 0.008

0.005

1.540

288.47 1,063 4,446

82.83 78.61 0.00 0.00 4.28

.50 24 3.

94 909

1,491 273

7.82 0.313 0.036

4.8 3.960 1.134

20.589 3.121 1.73

18 2. 9

30

93

28.29

0.39

301

18.03 66

278 5.18 4.91 0.00 0.00 0.27

1 0.22 6

57 93 17 0.49 0.020 0.002

0.3 0.247 0.071 1.287 0.195 0.11 1 0.18 1 2

1.77

0.06 0.00 0.09 0.01 1.02 0.06

17.60 1.10 9.34 0.58

36.38 2.27 2.29 0.14

33.42 2.09 0.61 0.04

8.34 0.52 7.30 0.46 0.64 0.04

0.02

19

1.075 0.067 3.842 0.240 3.924 0.245 6.691 0.418 8.106 0.507 2.000 0.125 1.057 0.066 3.302 0.206 2.880 0.180 4.418 0.276 5.870 0.367 4.055 0.253 4.690 0.293 7.353 0.460 2.311 0.769 3.615 0.226 3.003 0.188 3.257 0.204

239.44 882

3,691 68.75 65.25 0.00 0.00 3.55

20 2.91

78 754

1,238 226

6.49 0.260 0.030

4.0 3.287 0.941 17.089 2.590 1.43

15 2.44 7

25

23.48

0.05 0.07 0.84

14.60 7.75

30.20 1.90

27.74 0.51

6.92 6.06 0.53

0.33

250

392 .189 .257 .553 .728

1.660 0.877 2.741 2.391 3.667 4.872 3.366 3.893 6.103 10.218 3.001 2.492 2.703

AH-8-10 (1981) NDB No. 10012

PORK, FRESH. LEG (HAM), RUMP HALF. SEPARABLE LEAN AND FAT, Cooked, roasted Page 34


Mean

— B —

Standard error

Number of samples



3 oz = 85 g^ 1 c = 140 g £ P




fkcal

Vitamin A ■

Food energy


Total lipid (fat) g Carbohydrate, total g Fiber g Ash g


Iron mg Magnesium mg Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg Manganese mg

VITAMINS:

Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg

Vitamin 8^2 ^"(^g iRE. \W .


Saturated, total g 4:0 6:0 8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total 16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5

22:6 Cholesterol Phytosterols mg


Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanjne g Aspartlcacid g Glutamicacid g Glycine g Proline g Serine g

g g g g g g mg

54.67 274

1,147 26.63 17.80 0.00 0.00 1.10

7 1.05

26 260 356 61 2.74 0.103 0.024

0.2 0.713 0.328 4.743 0.680 0.27 6 0.71 3

10

6.46

0.01 0.02 0.22 3.96 2.06 8.14 0.53 7.47 0.13

2.03 1.61 0.35

0.08

95

0.350 1 .242 1.270 2.155 2.613 0.649 0.342 1.063

936 423 873 322

0 1 1 1 1.533 2.403 4.024 1.181 0.982 1.065

1.003

0.585 0.991

0.024

0.305 0.036 3.554

1.384

0.004

0.052

0.012 0.221 0.116

0.031 0.417

0.092

0.005

2.491

46.47 233 975 22.63 15.13 0.00 0.00 0.93

.89 6 0.

22 221 303 52 2.33 0.088 0.020

0.2 0.606 0.279 4.032 0.578 0.23 5 0.61 2

5.49

0.06

7 6.53 384

1,606 37.28 24.92 0.00 0.0 0 1.54

10 1.46

37 364 499 85 3.84 0.144 0.0 34

0.3 0.998 0.459 6.640 0.952 0.38 8 1.00 4

13

9.05

0.01 0.02 0.02 0.03 0.19 0.31 3.37 5.54 1.75 2.89 6.92 11.39 0.45 0.74 6.35 10.46 0.11 0.19

1.73 2.85 1.37 2.25 0.30 0.49

0.11

133

0.298 0.490 1.056 1.739 1.080 1.778 1.832 3.017 2.221 3.658 0.552 0.909 0.291 0.479 0.904 1.488 0.796 1.310 1.210 1.992 1.592 2.622 1.124 1.851 1.303 2.146 2.043 3.364 3.420 5.634 1.004 1.653 0.835 1.375 0.905 1.491

203.36 ,020 ,269 99.05 66.22 0.00 0.00 4.08

26 3.89

97 967

1.325 227 10.21 0.383 0.089

0.7 2.652 1, 220

17.644 2.530 1.00

21 2.65

11 35

24.03

0 .05 0 .07 0 .83

14 .73 7 .67

30 .27 1 97

27 .80 0 50

7 .57 5 97 1 31

0.28

354

1.302 4.620 4.724 8.017 9.720 2.414 1.272 3.954 3.482 5.294 6.968 4.918 5.703 8.939

14.969 4.393 3.653 3.962


AH-8-10 (1981) NDB No. 10013

PORK, FRESH, LEG (HAM), RUMP HALF, SEPARABLE LEAN ONLY, Raw Page 35


Standard error

Number of samples

C D



453.6 g = 28.35 g E F




fkcal Food energy j , .



Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin 6^2 ^^^ (RE.

Vitamin A \IU.


Saturated, total g

4:0 g 6:0 g 8:0

10:0

12:0

14:0

16:0

18:0 Monounsaturated, total

16:1

18:1

20:1

22:1 Polyunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5 22:6

Cholesterol mg

Phytosterols mg

AMINO AGIOS: Tryptophan g


Leucine! g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamicacid g

Glycine g

Proline g

Serine g

g

g

72.78 138 577 21.00

5.34 0.00 0.00 1.08

6 0.

25 230 376

69 1. 0.

96 077

0.010

1.3 1.023 0.285 5.138 0.790 0.45 5 0.72 2 6

0.01 0.01 0.07 1.18 0.58 2.42 0.17 2.20 0.04

0.56 0.47 0.03

0.07

61

0.282 0.988 1.015 1.707 2.070 0.517 0.272 0.840 0.749

.126

.458

.065

.243

.949 3.263 0.958 0.796

0.221

0.230 0.313

0.012

0.217 0.027 0.658

10.015 2.249 0.064 0.003

0.297 0.057 0.010 0.312 0.042 0.000

0.067 0.630 2.100

0.000 0.000 0.004 0.069 0.034

0.010 0.129 0.002

0.028 0.002

0.004

1.006

23

23 23

23

13 23 13

11 23 11 23 1

3 23 23 11 3 2

11 2 2

73 75

377 377 377

377 377 71

377 112

314

11

330.15 625

2,616 95.27 24.23 0.00 0.00 4.91

26 3.95

111 1,042 1,706

312 8.91 0.349 0.045

640 293

23.306 3.583 2.04

21 3.27 8

28

8.40

0.02 0.03 0.30 5.35 2.63

10.99 0.77 9.98 0.17

2.54 2.11 0.13

0.29

276

20.63 39

164 5.95 1.51 0.00 0.00 0.31

.25 2 0. 7

65 107 19 0.56 0.022 0.003

0.4 0.290 0.081 1.457 0.224 0.13 1 0.20 1 2

0.52

0.00 0.00 0.02 0.33 0.16 0.69 0.05 0.62 0.01

0.16 0.13 0.01

0.02

17

0.864

14 1.279 0.080 270 4.482 0.280 277 4.604 0.288 277 7.743 0.484 285 9.390 0.587 286 2.345 0.147 48 1.234 0.077

285 3.810 0.238 285 3.397 0.212 285 5.108 0.319 285 6.613 0.413 285 4.831 0.302 282 5.638 0.352 284 8.841 0.553 285 14.801 0.925 282 4.345 0.272 276 3.611 0.226 270 3.919 0.245

227.81 431

1,805 65.74 16.72 0.00 0.00 3.39

18 2.72

77 719

1,177 215

6.15 0.241 0.031

4.0 3.202 0.892 16.082 2.473 1.41

15 2.25 6

19

5.79

0.02 0.02 0.21 3.69 1.81 7.58 0.53 6.89 0.12

1.75 1.46 0.09

0.20

191

0.883 .092 .177 .343 .479 .618

0.851 2.629 2.344 3.524 4.564 3.333 3.891 6.100

10.213 2.999 2.491 2.704

AH-8-10 (1981) NDB No. 10014

PORK, FRESH, LEG (HAM), RUMP HALF, SEPARABLE LEAN ONLY, Cooked, roasted Page 36

Amount in 100 arams. edible portion Amount in edible portion of Amount in edible portion of

N^ftri^^nts and units common measures of food 1 pound of food as purchased

Standard Number of Approximate measure and weight Refuse:Bone and skin 18%, Mean samples 3 oz

= 85 g' 1 c = 140 g separable fat 9%

C G

PROXIMATE: Water. a 59.26 0.831 12 50.37 82.96 195.01

i kcal 1 hi

221 187 309 726 Food energy • • • 923 784 1,292 3,036 Protein (NX 6.25) g 29.14 0.544 12 24.77 40.79 95.89 Total lipid (fat) . . g 10.66 0.794 12 9.06 14.92 35.07 Carbohydrate, total g 0.00 0.00 0.00 0.00 Fiber g 0.00 0.00 0.00 0.00 Ash .... g 1.18 0.022 12 1.01 1.66 3.89

MINERALS: Calcium . . . mg 7 0.327 2 6 10 24 Iron .... mg 1.14 0.038 12 0.96 1.59 3.74 Magnesium mg 29 3.981 2 24 40 94 Phosphorus . mg 285 1 242 399 938 Potassium . . mg 391 11.901 12 332 547 1,285 Sodium . . . mg 65 1.282 12 55 90 213 Zinc .... mg 3.01 0.135 12 2.56 4.22 9.92 Copper . . . mg 0.109 0.004 12 0.093 0,153 0.359 Manganese . . mg. 0.026 0.014 2 0.022 0.036 0.086

VITAMINS: Ascorbic acid . mg 0.2 0.112 3 0.2 0.3 0.7 Thiamin . . . mg 0.762 0.058 12 0.648 1.067 2.508 Riboflavin . . mg 0.356 0.016 12 0.303 0.498 1.172 Niacin . . . mg 5.020 0.204 12 4.267 7.028 16.521 Pantothenic acid mg 0.750 0.089 3 0.638 1.050 2.468 Vitamin Bg . mu 0.30 0.015 2 0.26 0.42 0.99 Folacin . . . mcg 6 5 9 20 Vitamin B^2 • mcg

IRE

0.73 3

0.037 0.270

12 2

0.62 1.02 2 4

2.39 9

^'^'"'"^ \iu. 9 0.900 2 8 13 30 LIPIDS:

Fatty acids: Saturated, total g ■ . . 3.67 3.12 5.14 12.09

4:0 g 6:0 g 8:0 g

10:0 g 0.01 0.01 0.01 0.03 12:0 g 0.01 0.01 0.02 0.04 14:0 g 0.13 0.009 133 0.11 0.18 0.42 16:0 g 2.35 0.175 133 2.00 3.2 9 7.73 18:0 g 1.18 0.088 133 1.00 1.65 3.87

Monounsaturated, total. . . g 4.79 4.07 6.71 15.76 16:1 g 0.33 0.027 133 0.28 0.46 1.09 18:1 g 4.38 0.327 133 3.72 6.13 14.42 20:1 g 0.08 0.06 0.11 0.25 22:1 g

Polyunsaturated, total . . . g 1.29 1.10 1.81 4.25 18:2 g 0.92 0.071 133 0.78 1.29 3.02 18:3 g 0.31 1 0.26 0.44 1.02 18:4 g 20:4 g 0.06 0.005 80 0.05 0.09 0.20 20:5 g 22:5 g 22:6 g

Cholesterol mg 96 2.312 11 81 134 315 Phytosterols mg

AMINO ACIDS: Tryptophan g 0.392 14 0.333 0.549 1.290 Threonine g 1.371 270 1.165 1.919 4.512 Isoleucine g 1.408 277 1.197 1.971 4.634 Leucine g 2.368 277 2.013 3.315 7.793 Lysine g 2.872 285 2.441 4.021 9.452 Methionine g 0.718 286 0.610 1.005 2.363 Cystine g 0.378 48 0.321 0.529 1.244 Phenylalanine g 1.166 285 0.991 1.632 3.837 Tyrosine g 1.040 285 0.884 1.456 3.423 Valine g 1.562 285 1.328 2.187 5.141 Arginine g 2.023 285 1.720 2.832 6.658 Histidine g 1.478 285 1.256 2.069 4.864 Alanine g 1.725 282 1.466 2.415 5.677 Asparticacid g 2.704 284 2.298 3.786 8.899 Glutamicacid g 4.527 285 3.848 6.338 14.898 Glycine g 1.329 282 1.130 1.861 4.374 Proline g 1.105 276 0.939 1.547 3.637 Serine . . . S 1.198 270 1.018 1.677 3.943


AH-8-1Ü (1981) NOB No. 10015

PORK, FRESH. LEG (HAM), SHANK HALF, SEPARABLE LEAN AND FAT, Raw Page 37





Food energy | .




Vitamin B^ 2 ^<^g

Vitamin A |



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 . g



AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanlne g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Standard Approximate n 1 lb

leasure and weight Refuse: Bone and sk1n 18% Mean error samples

= 453.6 g = 28.35 g B ■

59.26 0.825 268.79

F

16.80

G

220.44 281 1,274 80 1,045

1,175 5,332 333 4,373 16.67 0.275 75.62 4.73 62.01 23.26 0.993 105.49 6.59 86.51 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.83 0.016 3.78 0.24 3.10

6 0.214 26 2 22 0.78 0.027 3.52 0.22 2.88

19 0.536 88 6 72 184 833 52 683 279 1,264 79 1,037

55 1.165 249 16 204 1.87 8.48 0.53 6.95 0.063 0.002 0.286 0.018 0.234 0.011 0.050 0.003 0.041

0.7 3.1 0.2 2.5 0.702 3.184 0.199 2.611 0.228 1.034 0.065 0.848 3.854 17.482 1.093 14.337 0.655 2.971 0.186 2.437 0.39 1.78 0.11 1.46 4 17 1 14 0.59 2.69 0.17 2.20 2 9 1 7 7 30 2 25

8.40

0 02 0 .03 0 30 5 .21 2 79

10 .79 0 .67 9 .92 0 ,18

2 .47 2 .17 0 .20

0.10

68

0.212 0.767 0.780 1.341 1.625 0.399 0.210 0.663 0.572 0.887 1.196 0.799 0.918 1.439 2.409 0.707 0.588 0.637

0.001 0.004 0.014 0.221 0.122

0.030 0.420 0.014

0.095 0.013

0.007

1.805

38.10 2.38

0.08 0.00 0.12 0.01 1.37 0.09

23.64 1.48 12.64 0.79 48.93 3.06

3.05 0.19 44.98 2.81 0.83 0.05

11.21 0.70 9.86 0.62 0.89 0.06

0.46

309

0.03

19

0.962 0.060 3.479 0.217 3.538 0.221 6.083 0.380 7.371 0.461 1.810 0.113 0.953 0.060 3.007 0.188 2.595 0.162 4.023 0.251 5.425 0.339 3.624 0.227 4.164 0.260 6.527 0.408

10.927 0.683 3.207 0.200 2.667 0.167 2.889 0.181

31.24

0.06 0.10 1.12

19.38 10.36 40.12

2.50 36.89 0.68

9.19 8.09 0.73

0.38

253

0.789 2.853 2.902 4.989 6.045 1.484 0.781 2.466 2.128 3.300 4.449 2.972 3.415 5.353 8.961 2.630 2.187 2.370

AH-8-10 (1981) NDB No. 10016

PORK. FRESH, LEG (HAM). SHANK HALF, SEPARABLE LEAN AND FAT, Cooked, roasted Page 38



ikcal \ kj

Food energy



Fiber g

Ash g


Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper mg

Manganese mg.


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B^2 ^<:&

Vitamin A i'*^'



10:0 12:0 14:0 16:0 18:0

Monounsatttf-ated, total 16:1 18:1 20:1 22:1

Polyunsaturated, total 18:2 18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols mg

AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g

Lysine g

Methlonine g

Cystine g

Phenylalanine g

Tyrosine g Valíne g

Arginine g

Histidine g

Aíanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean

— B —

52.77 303

,269 24.31 22.11 0.00 0.00 0.94

6 0.97

21 239 310

58 2.93 0.098 0.028

0.3 0.577 0.301 4.457 0.585 0.39 5 0.69 2 8

8.04

0.02 0.02 0.28 4.93 2.60

10.16 0.65 9.34 0.17

2.48 2.02 0.37

0.09

92

0.314 1.126 1.148 1.962 2.376 0.587 0.310 0.969 0.844 1.296 1.727 1.186 1.369 2.146 3.593 1.054 0.877 0.951

Standard error

Number of samples

0.797

0.577 1.062

0.029

0.037

1.501

0.004

0.041

0.014 0.238 0.127

0.034 0.450

0.100

0.006

2.563


Approximate measure and weight 3 oz 85 g^

— E



1 c = 140 g

44.86 258

1., 0 7 8 20.66 18.80 0.00 0.00 0.80

5 0.83

18 203 263 50 2.49 0.083 0.024

0.3 0.490 0.256 3.788 0.497 0.33 5 0.59 2 7

6.83

0.07

78

7 3.88 425

1,776 3 4.03 30.9 6 0.00 0.0 0 1.31

1.36 30

334 434 82 4.10 0.137 0.0 39

0.5 0.808 0.421 6.240 0.819 0.5 5 7 0.9 7 3

11

11.25

0.01 0.02 0.02 0.03 0.24 0.39 4.19 6.91 2.21 3.64 8.64 14.23 0.55 0.91 7.94 13.08 0.14 0.24

2.11 3.47 1.72 2.83 0.32 0.52

0.12

129

0.267 0.440 0.957 1.576 0.976 1.607 1.668 2.747 2.020 3.326 0.499 0.822 0.264 0.434 0.824 1.357 0.717 1.182 1.102 1.814 1.468 2.418 1.008 1.660 1.164 1.917 1.824 3.004 3.054 5.030 0.896 1.476 0.745 1.228 0.808 1.331

186 .71 1,073 4,489

85 .99 78 23

0 .00 0 .00 3 .31

22 3 .44

75 844

1,097 206

10 37 0 347 0 099

1 2 2. 041 1 065

15. 769 2 070 1, 38

19 2. 45 7

28

28.43

0.06 0.08 0.99

17.45 9.20

35.95 2.30

33.05 0.60

8.78 7.16 1.32

0.30

326

1.111 3.984 4.062 6.942 8.406 2.077 1.097 3.428 2.986 4.585 6.110 4.196 4.844 7.593

12.712 3.729 3.103 3.365


AH-8-10 (1981) NOB No. 10017

PORK, FRESH, LEG (HAM), SHANK HALF, SEPARABLE LEAN ONLY, Raw Page 39

Nutrients and units


Mean

— B —

Standard error

Number of samples



1 lb 1 oz 453.6 g = 28.35 g E F




I kcal Food energy | ^.

Protein (NX 6.25) g Total lipid (fat, g Carbohydrate, total g Fiber g Ash g

MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg

Potassium mg Sodium mg Zinc mg Copper mg Manganese mg


ffjcg ÍRE.

Vitamin 8^2

Vitamin A • [lU .



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g


16:1 g 18:1 g

20:1 g 22:1 g



AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine< g

Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g

72.83 139 581 20.62

5.63 0.00 0.00 1.03

7 0.94

25 226 340 67 2.31 0.075 0.014

0.9 0.890 0.277 4.605 0.811 0.51 5 0.69 2 6

1.95

0.01 0.01 0.07 1.24 0.61 2.55 0.18 2.32 0.04

0.59 0.49 0.03

0.07

60

0.277 0.970 0.997 1.676 2.033 0.508 0.267 0.825 0.736 1.106 1.432 1.046

221 1.914 3.204 0.940 0.782 0.848

0.241

0.206 0.255

0.014

0.260 0.033 0.619

18.277 1.192 0.072 0.002

0.046 0.013 0.204

0.045

0.000 0.000 0.003 0.056 0.028

0.008 0.106 0.001

0.024 0.002

0.005

1.280

23

23 23

23

12 23 12

10 23 11 23

20 26 11

11

73 75

377 377 377

377 377 71

377 112

314

11

330.38 630 ,635 93.55 25.53 0.00 0.00 4.65

31 4.

114 1,025

25

,540 305 10.48 0.340 0.064

4.1 4.037 1.256

20.888 3. 2.

21 3. 8

26

679 31

14

8.84

0.02 0.03 0.32 5.64 2.77

11.58 0.81

10.52 0.18

2.67 2.22 0.14

0.31

271

20. 65 39

165 5. 85 1. 60 0. 00 0. 00 0. 29

2 0 27 7

64 96 19 0 66 0 021 0 004

0 3 0 252 0 .079 1 306 0 .230 0 14 1 0 .20 0 2

0.55

0.00 0.00 0.02 0.35 0.17 0.72 0.05 0.66 0.01

0.17 0.14 0.01

0.02

17

14 1.256 0.079 270 4.400 0.275 277 4.522 0.283 277 7.602 0.475 285 9.222 0.576 286 2.304 0.144 48 1.211 0.076

285 3.742 0.234 285 3.338 0.209 285 5.017 0.314 285 6.496 0.406 285 4.745 0.297 282 5.538 0.346 284 8.682 0.543 285 14.533 0.908 282 4.264 0.266 276 3.547 0.222 270 3.847 0.240

204. 81 390

1,633 57. 99 15. 83 0. 00 0. 00 2. 88

19 2 63

71 636 955 189

6 50 0 211 0 039

2 5 2 503 0 779

12 949 2 .281 1. 43

13 1 .95 5

16

5.48

0.01 0.02 0.20

50 72 18 50 52

0.11

1.66 1.38 0.08

0.19

168

0.779 2.728 2.804 4.713 5.717 1.428 0.751 2.320 2.070 3.110 4.027 2.941 3.433 5.382 9.010 2.643 2.199 2.385

AH-8-10 (1981) NDB No. 10018

PORK. FRESH, LEG (HAM), SHANK HALF, SEPARABLE LEAN ONLY, Cooked, roasted Page 40


PROXIMATE: Water. . . g •

íkcal y kj

g g g g g

Food energy

Protein (NX 6.25) . . Total lipid (fat) ....

Qrbohydrate, total . . Fiber

Ash

MINERALS: Calcium mg Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg Vitamin B5 mg

Folacin meg

Vitamin B^ 2 fncg

Vitamin A i'^^' \IU .

LIPIDS:

Fatty acids:


6:0 8:0

10:0

12:0

14:0

16:0

18:0


18:1

20:1

22:1

Polyunsaturated, total . 18:2

18:3

18:4

20:4

20:5 22:5 22:6

Cholesterol mg Phytosterols m



Leucine g Lysine g

Methionine g


Tyrosine g

Valine g Arginine g

Histidine g Alaníne g

Aspartlcacid g


Proline g Serine g

60.43 215 900 28.21 10.50 0.00 0.00 1.05

7 1.11

25 278 360 64 3.45 0.108 0.034

0.4 0.633 0.344

881 685 46

71

3.62

0.01 0.01 0.13 2.31 1.16 4.72 0.33 4.32 0.08

1.27 0.90 0.31

0.06

92

0.379 1.327 1.363 2.293 2.780 0.695 0.366 1.128 1.006 1.512 1.959 1.431 1.670 2.618 4.382 1.286 1.070 1.160

Standard error

0.578

0.607 0.760

0.032

0.043

14.091 1.576 0.122 0.004

0.049 0.022 0.293

0.048

0.009 0.168 0.084

0.027 0.313

0.068

0.005

2.506

Number of samples

11

12 12

11

1 12 1 1

12 12 12 12

1

12 12 12

12

133 133 133

133 133

133 1

80

11

Amount in edible portion of comnK>n measures of food


3 oz = 85 g^ 1 c = 140 g — E F

51 36 183 765 23 98 8 92 0 00 0 00 0 89

6 0 95

21 236 306 54 2. 93 0 092 0 029

0. 3 0. 538 0. 292 4. 149 0. 582 0 39 5 0. 61 2 6

3.07

0.01 0.01 0.11 1.97 0.98 4.01 0.28 3.67 0.06

1.08 0.77 0.26

0.05

78

84.60 301

,260 39.49 14.69 0.00 0.00 1.47

10 1.56

34 389 504 90 4.82 0.151 0.048

0.6 0.886 0.482 6.833 0.959 0.64 9 1.00 3

10

5.06

0.01 0.02 0.18 3.24

62 61 46 04

0.11

1.78 1.27 0.43

0.09

129

14 0.322 0.531 270 1.128 1.858 277 1.159 1.908 277 1.949 3.210 285 2.363 3.892 286 0.591 0.973 48 0.311 0.512

285 0.959 1.579 285 0.855 1.408 285 1.285 2.117 285 1.665 2.743 285 1.216 2.003 282 1.420 2.338 284 2.225 3.665 285 3.725 6.135 282 1.093 1.800 276 0.910 1.498 270 0.986 1.624



175.42 624 ,613 81.89 30.47 0.00 0.00 3.05

.23 20 3.

71 807

1,046 186 10.00 0.314 0.099

1.2 1.838 0.999 14.170

.989

.34 1 1,

18 2. 6

20

07

10.50

0.03 0.03 0.36 6.72 3.36

13.70 0.95

12.53 0.22

3.69 2.62 0.89

0.18

268

1.100 3.852 3.957 6.657 8.070 2.018 1.062 3.275 2.920 4.389 5.687 4.154 4.848 7.600

12.721 3.733 3.106 3.367

Yield from 6.9 oz (195 g) raw meat with refuse.

AH-8-1Ü (1981) NOB No. 10019

PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN AND FAT, Raw Page 41

Nutrients and units


-B ■

Standard error

Number of samples


Approximate measure and weight 1 chop 1 lb = 119 g^ = 453.6 g

— E" — F


Refuse: Bone 21%

PROXIMATE: 6 8.97 Water g ^ ■ ■ ^go 345 Foodenergy {*J^ ; ' 1,212 1»^^2 ^^

Protein (NX 6.25) g . . . l^'^^ 28.*7 3 Total lipid (fat) g . . . -^^-^^ 0.00 Carbohydrate, total g • ■ ■ 'í''í'' Q^QO

:r:■.:•.:•.■.::■.•. l::: ^-.H MINERALS: y

"-o" '"^- ■ • /ft 21 Magnesium mg- • ■ ¿° 224 Phosphorus '"^- • ■ on. 346 Potassium mg. . . ^^ ^ g^ Sodium wg... î7fi 209

^'"'^ ""'•■■ 0 064 0:076 Copper î- - ■ l'l\\ 0.013 Manganese mg. . . u.uii

VITAMINS: 0.8 Ascorbicacid mg. . . ^^'' ^^g^g Thiamin mg. . . ^^-I^' ^^294

Pantothenic acid mg. . . n -5« 0 45 Vitamin Bö mg. . . U . J » ^ • Folacin meg . . ^ r\ oc VitammBi2 ^<^^ . . <J • ' <5

[«£. . . 2 ;^ Vitamin A ^jy g ^

LIPIDS: Fatty acids: ^ .^ -r

Saturated, total g ■ • ■ 8.7 0 iU.JD 4:0 g • • • 6:0 g • • • 8:0 g . • . „ ^„

10:0 g . . . 0.02 0.02 12:0 g . . . 0.03 0.03 14:0 g . . . 0.31 0.37 16:0 g . . . 5.41 6 43 18:0 g . . . 2.87 3.42

Monounsaturated, total. . . g . . . 11.18 n^ 16:1 g ... 0.70 0.84 18:1 S - ■■ 10.27 12.22 20:1 g... 0.19 0.22 22:1 g...

Polyunsaturated, total ...g... 2.56 3.0b 18:2 g ... 2.25 2.67 18:3 g ... 0.20 0.24 18:4 g ... 20:4 g... 0.12 0.14 20:5 g ... 22:5 g ... 22:6 g ...

Cholesterol mg. . . 68 81 Phytosterols mg. . .

AMINO ACIDS: 0.2 56 Tryptophan g ■ ■ • ' 0.923 Threonine g ■ ■ • ' 0.9 39

'^'«"^'"« ^ ■ • • 1 356 1.614 Leucine ^ • • • ^'^^^ 1.954 Lysine g ■ ■ ■ • 0.481 lêthionine g ■ ■ - n*?13 0.253

Cysti"« ^ ■ • • 0 670 0.797 Phenylalanine g • • • ^«^^^ 0.689

?;7r g ■ ■ ■ 0.896 1.066

A^S'"'"^ l ■ ■ ■ 0 ao9 0.963 "•'^^'^'"^ f • • • 0*930 1.107

AsP^'-ti*^^*^'^ ^ • • • ^- 2.905 Qutamicacid g • ■ ■ ^-^ 0.852

^'y^'"^ l • • ' 0 595 0.708 Proline g • ■ ■ ^'^„^ n7AQ Serine ^ • • • 0-646 0.769

1 With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.

262. 92 1,314 5,497

76. 40 109. 50

0. 00 0. 00 3. 89

28 3. ,25

81 852

1,321 240

7. .96 0, .290 0. .050

3, .1 3, .615 1 .120

20, .344 3 .003 1 .73

17 3 .29

10 34

39.45

0.08 .12 .42

24.52 13.04 50.

3. 46.58 0.86

11.62 10.19 0.90

0.53

310

0.975 3.520 3.579 6.151 7.448 1.833 0.966 3.039 2.626 4.064 5.475 3.670 4.218 6.613

11.072 3.248 2.699 2.930

207. 68 1,038 4,342

60. 34 86. 50 0. 00 0. 00 3. ,07

22 2. .57

64 673

1,043 190

6. .29 0, .229 0, .039

2 .5 2, .856 0 .885

16 .070 2 .372 1 .37

13 2 .60

27

31.16

0.06 0.10 1.12

19.37 10.30 40.06 2.52

36.80 0.68

9.18 8.05 0.71

0.42

245

0.770 2.780 2.827 4.859

883 448 763 401 075

3.210 4.325 2.899 3.332 5.224 8.746 2.565 2.132 2.315

AH-8-10 (1981) NDB No. 10020

PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN AND FAT, Cooked, braised Page 42


PROXIMATE: Water . . . 8 ■

kcal kj .

Food energy

Protein (NX 6.25) . . Total lipid (fat) ....

Carbohydrate, total . . Fiber g _

Ash g ^

MINERALS:

Calcium rng. Iron rng.

Magnesium rng.

Phosphorus mg.

Potassium rng.

Sodium rng.

Zinc rng.

Copper mg.


Ascorbic acid mg.

g

Thiamin . mg. Riboflavin mg.

Niacin mg.

Pantothenic acid mg. Vitamin B5 mg. Folacin meg

Vitamin B^2 ^cg

Vitamin A i^^- \W .

LIPIDS:

Fatty acids:


10:0 g

12:0 g

14:0. g

16:0 g

18:0 g

Monounsaturated, total. . . g 16:1 g

18:1 g

20:1 g

22:1 g Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g


AMINOACIDS: Tryptophan g

Threonine ^. . . g Isoleucine g

Leucine g Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g Valine g

Arginine g

Histidine g

Alanine g Asparticacid g

Glutamicacid g Glycine g Proline g Serine g

Mean

— B —

43.81 368

1,538 27.16 27.90 0.00 0.00 1.10

1.16 20

199 345 65 3.03 0.109 0.015

0.3 0.608 0.301 5.969 0.574 0.36 4 0.79 3 9

10.09

0.03 0.03 0.35 6.22 3.27

12.81 0.82

11.78 0.22

3.15 2.55 0.49

0.11

102

0.350 1.257 1.281 2.191 2.654 0.655

345 1.082 0.941 1.447 1.934 1.321 1.522 2.387 3.996 1.173 0.975 1.057

0

Standard error

Number of samples


Approximate measure and weight 3 oz 1 chop 85 g^ = 71 g2

— E F

37 .24 312

1.307 23 .09 23 .71 0 .00 0 .00 0 .93

7 0 .99

17 170 293 56 2 58 0 093 0. 013

0 3 0. 517 0 256 5. 074 0. 488 0. 31 3 0. 67 2 8

8.57

0.09

87

31 .11 261

r,092 19 .28 19 .81 0 .00 0 .00 0 .78

6 0 .82

14 142 245 46 2 15 0 077 0. Oil

0 2 0. 432 0 214 4. 238 0. 408 0. 26 3 0. 56 2 7

7.16

0.02 0.02 0.03 0.02 0.30 0.25 5.29 4.42 2.78 2.32

10.89 9.10 0.70 0.59

10.01 8.36 0.18 0.15

2.67 2.23 2.17 1.81 0.41 0.34

0.08

73

0.298 0.249 1.068 0.892 1.089 0.910 1.862 1.556 2.256 1.884 0.557 0.465 0.293 0.245 0.920 0.768 0.800 0.668 1.230 1.027 1.644 1.373 1.123 0.938 1.294 1.081 2.029 1.695 3.397 2.837 0.997 0.833 0.829 0.692 0.898 0.750


Refuse: Bone 20% '

158 .99 1,334 5,582

98 .57 101 .23

0 .00 0 .00 3 .99

31 4 .21

72 724

1,251 237 11 00 0 396 0 054

1 1 2 206 1 092

21. 662 2 083 1. 31

15 2. 86

10 34

36.61

0.09 0.12 1.27

22.59 11.87 46.50

2.99 42.73 0.78

11.41 9.26 1.76

0.40

371

1.270 4.562 4.649 7.951 9.631 2.377 1.252 3.927 3.415 5.251 7.018 4.794 5.523 8.662

14.501 4.257 3.538 3.836

^ Yield from 6.4 oz (180 g) raw meat with refuse. ^ With refuse = 89 g.

AH-8-10 (1981) NDB No. 10021

PORK, FRESH, LOIN. WHOLE, SEPARABLE LEAN AND FAT, Cooked, broiled Page 43


Mean

— B —

Standard error

Number of samples


Approximate measure and weight 3 oz 1 chop 85 g^ = 82 g^

— E F


Refuse: Bone 21%


Food energy | ,

Protein (NX 6.25) g

Total lipid (fat) g


Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper tng

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg Folacin meg

Vitamin 8^2 ^^^ (RE.

Vitamin A • [lU .

g


Saturated, total. . . 4:0

6:0 8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1


18:2

18:3

18:4

20:4

20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamic acid g

Glycine g

Proline g

Serine g

47.98 346

,449 23.58 27.24 0.00 0.00 1.17

n 7 0.

25 235 351

66 2.45 0.089 0.009

0.3 0.841 0.358 5.266 0.752 0.38 5 0.98 3

9.83

0.0 3 0.03 0.34

07 18

12.49 0.81

11.48 0.21

3.08 2.48 0.50

0.11

94

0.303 1.090 1.110 1.901 2.303 0.568 0.300 0.940 0.815 1.256 1.681

.144 ,318 .066 ,460

1.015 0.844 0.916

40.78 294

1,232 20.04 23.15 0.00 0.00 1.00

6 0.69

21 200 298 56 2.09 0.076 0.008

0.2 0.715 0.304 4.476 0.639 0.32 4 0.84 2 8

.36

0.09

80

39.34 284

1,188 19.33 22.34 0.00 0.00 0.96

5 0.66

20 193 287 54 2.01 0.073 0.007

0.2 0.690 0.294 4.318 0.617 0.31 4 0.81 2 7

8.06

0.02 0.02 0.03 0.03 0.29 0.28 5.16 4.98 2.71 2.61

10.61 10.24 0.69 0.66 9.75 9.41 0.17 0.17

2.62 2.53 2.11 2.03 0.42 0.41

0.09

77

0.258 0.248 0.927 0.894 0.944 0.910 1.616 1.559 1.958 1.888 0.483 0.466 0.255 0.246 0.799 0.771 0.693 0.668 1.068 1.030 1.429 1.378 0.972 0.938 1.120 1.081 1.756 1.694 2.941 2.837 0.863 0.832 0.717 0.692 0.779 0.751

171.91 1,241 5,193

84.48 97.60 0.00 0.00 4.20

24 2.90

88 841

1,256 238

8.79 0.319 0.032

1.0 3.013 1.283

18.868 2.694 1.36

16 3.52

10 32

35.24

0.09 0.11 1.23

21.75 11.40 44.74

2.89 41.12 0.73

11.05 8.89 1.78

0.38

338

1.086 3.905 3.977 6.811 8.252 2.035 1.075 3.368 2.920 4.500 6.023 4.099 4.722 7.402

12.397 3.637 3.024 3.282

^ Yield from 5.5 (156 g) raw meat with refuse. ^ With refuse = 104 g.

AH-8-10 (1981) NDB No. 10022

PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN AND FAT, Cooked, roasted Page 44



Food energy | ^^^

Protein (NX 6.25) g

g

Total lipid (fat)

Carbohydrate, total Fiber

Ash


Magnesium mg


Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg


Folacin meg

Vitamin B]2 ^<^g ÍRE.

Vitamin A ■ \IU.


Saturated, total 4:0

• g

6:0

8:0 a

10:0. . . .

12:0

14:0

16:0

18:0

Monounsaturated, total. . 16:1

■ g

18:1

20:1 ....

22:1

Polyunsaturated, total . . 18:2

• g

18:3

18:4. . . 20:4 20:5 .

22:5 . 22:6

Cholesterol

Phytosterols

AMINO AGIOS: Tryptophan

Threonine . . .

. mg

. rng

■ g

Isoleucine ....

Leuclne . g Lysine . g Methionine

Cystine . g • g

Phenylalanine

Tyrosine . g

g

Valine g

Arginine . g Histidine g

Alanjne . g Asparticacid

Glutamicacid

Glycine

. g

. g

. g Proline . g Serine . g

Mean

— B —

51.25 319

1,3 36 23.44 24.29 0.00 0.00 1.00

8 1.01

19 221 318 63 2.62 0.093 0.014

0 3 0.719 0.317 5.385 0.552 0.38 5 0.87 2

8.78

0.02 0.03 0.30 5.42 2.83

11.12 0.72

10.23 0.18

2.76 2.20 0.45

0.10

90

0.304 1.086 1.108 1.892 2.292 0.566 0.299 0.934 0.814 1.249 1.665 1.144 1.321 2.071 3.468 1.018 0.846 0.917

Standard error

Number of samples



— E F —

43.56 271

1,135 19.92 20.65 0.00 0.00 0.85

7 0.86

16 188 271 53 2.23 0.079 0.012

0.2 0.611 0.269 4.577 0.469 0.33 4 0.74 2 7

7.46

0.09

77

42.02 262

1,095 19.22 19.92 0.00 0.00 0.82

7 0.83

16 181 261 52 2.15 0.076 0.011

0.2 0.5 90 0.260 4.416 0.45 3 0.31

72

7.20

0.01 0.01 0.03 0.02 0.26 0.25 4.60 4.44 2.41 2.32 9.46 9.12 0.61 0.59 8.69 8.38 0.15 0.15

2.34 2.26 1.87 1.81 0.38 0.37

0.09

74

0.258 0.2 49 0.923 0.891 0.942 0.909 1.608 1.551 1.948 1.879 0.481 0.464 0.254 0.2 45 0.794 0.766 0.692 0.667 1.062 1.024 1.415 1.365 0.972 0.938 1.123 1.083 1.760 1.698 2.948 2.844 0.865 0.835 0.719 0.694 0.779 0.752


Refuse: Bone 22%

181.32 1,129 4,725

82.92 85.95 0.00 0.00 3.54

.57 28

3. 68

782 1,126

222 9.28 0.329 0.050

1.0 2.544 1.122

19.052 1.953 1.36

17 3.09 9

29

31.05

0.06 0.11 1.07

19.16 10.02 39.36 2.54

36.18 0.64

9.75 7.79 1.59

0.37

319

1.076 842 920 694 109 003 058 30 4 880 419 891 047 674

7.327 12.270 3.602 2.993 3.244

■^ Yield from 5.5 oz (156 g) raw meat with refuse. 2 With refuse = 106 g.

AH-8-10 (1981) NDB No. 10023

PORK. FRESH, LOIN. WHOLE. SEPARABLE LEAN ONLY. Raw Page 45


Standard error

Number of samples



— E F


Refuse: Bone 21%, fat 19%

separable


fkcal

Vitamin A ■

Food energy



VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 ""^^

tRE. \W .


Saturated, total g 4:0 g . 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g


Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4. g 20:4 g 20:5 g 22:5 g 22:6 g


AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g

70.55 156 654 20.68 7.54 0.00 0.00 1.05

7 0.85

23 230 353

64 2.14 0.075 0.014

0.9 1.007 0.300 5.403 0.814 0.53 5 0.86 2 7

2.61

0.01 0.01 0.09 1.67 0.82 3.42 0.24 3.11 0.05

0.79 0.66 0.04

0.09

60

0.278 0.973 0.999 1.681 2.038 0.510 0.268 0.827 0.738 1.109 1.436 1.049 1.224 1.919 3.213 0.943 0.784 0.850

0.159

0.077 0.177

0.004

0.121 0.015 0.171 1.952 1.672 1.160 0.025 0.001 0.000

0.031 0.019 0.066

0.014

0.009

0.000 0.001 0.003 0.040 0.020

0.007 0.075 0.002

0.020 0.003

0.005

0.436

77

78 77

72

36 115 72 75 60

111 60 96 60

89 87 60

61

60

73 75

377 377 377

377 377 71

377 112

314

64

64.20 142 595 18 6

82 86

0.00 0.00 0.95

7 0.78

21 209 322 58 1.95 0.068 0.013

0.8 0.916 0.273 4.917 0.741 0.48 4 0.79 2 6

2.38

0.01 0.01 0.09 1.52 0.74 3.11 0.22 2.83 0.05

0.72 0.60 0.04

0.08

55

320.03 709

2,967 93.82 34.21 0.00 0.00 4.76

.86 33 3.

103 1,042 1,603

291 9.72 0.340 0.064

4.1 4.568 1.361

24.508 3.692 2.39

21 3.

10 31

92

11.85

0 03 0 .04 0 43 7 .56 3 71

15 .50 1 .08

14 .09 0 .24

3 .58 2 .98 0 .19

0.42

274

14 0.253 1.261 270 0.885 4.414 277 0.909 4.531 277 1.530 7.625 285 1.855 9.244 286 0.464 2.313 48 0.244 1.216

285 0.753 3.751 285 0.672 3.348 285 1.009 5.030 285 1.307 6.514 285 0.955 4.758 282 1.114 5.552 284 1.746 8.705 285 2.924 14.574 282 0.858 4.277 276 0.713 3.556 270 0.774 3-.856

192.05 426

1,780 56.30 20.53 0.00 0.00 2.86

.32 20 2.

62 626 962 174

5.83 0.204 0.038

2.4 2.741 0.817 14.707 2.216 1.43

13 2.35 6

19

7.11

0.02 0.02 0.26 4.53 2.23 9.30 0.65 8.46 0.14

2.15 1.79 0.11

0.25

164

0.757 2.649 2.719 4.576 5.547 1.388 0.729 2.251 2.009 3.01^ 3.909 2.855 3.332 5.224 8.746 2.567 2.134 2.314

^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.

AH-8-10 (1981) NOB No. 10024

PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN ONLY, Cooked, braised Page 46



Food energy { , , I kj


MINERALS: Calcium mg Iron rng Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg

Vitamin A

Copper mg Manganese mg


Vitamin B^2 ^^i IRE. \w.



10:.0 12:0 14:0 16:0 18:0



Cholesterol Phytosterols mg

AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenyialanine g Tyrosine g Valine g Argínine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Prolinc g Serine g

g g g g g g g g g g g g g g g g g g g mg

Mean

— B —

51.12 273

1,140 32.98 14.60 0.00 0.00 1.29

10 1.40

24 239 419 75 3.72 0.125 0.018

0.4 0.688 0.356 6.940 0.701 0.45 5 0.84 2

5.04

0.02 0.02 0.17 3.22 1.61 6.57 0.46 6.00 0.11

1.78 1.26 0.43

0.09

105

0.443 1.551 1.594 2.681 3.251 0.813 0.427

319 177 768 290

1.673 1.952 3.061 5.124 1.504 1.251 1.356

Standard error

Number of samples



Approximate measure and weight 3 OZ 1 chop 85 g^ = 55 g2

— E F

43.45 232 969 28.03 12.41 0.00 0.00 1.10

8 1.19

20 203 356

63 3.16 0.106 0.015

0.3 0.585 0.303 5.899 0.596 0.38 4 0.72 2 7

4.28

0.07

90

28 .12 150 627 18 .14 8 .03 0 .00 0 00 0 .71

5 0 .77

13 132 230 41 2 05 0 069 0. 010

0 2 0. 378 0 196 3. 817 0 386 0. 25 3 0. 46 1 5

2.77

0.02 0.01 0.02 0.01 0.15 0.09 2.74 1.77 1.37 0.88 5.58 3.61 0.39 0.25 5.10 3.30 0.09 0.06

1.51 0.98 1.07 0.69 0.37 0.24

0.05

58

0.377 0.244 1.318 0.853 1.355 0.877 2.279 1.475 2.763 1.788 0.691 0.447 0.363 0.235 1.121 0.725 1.000 0.647 1.503 0.972 1.947 1.260 1.422 0.920 1.659 1.074 2.602 1.684 4.355 2.818 1.278 0.827 1.063 0.688 1.153 0.746


Refuse:Bone 19%, separable fat 19%

143.75 766 ,206 92.74 41.06 0.00 0.00 3.63

U 27 3.

66 672

1,178 210 10.46 0.352 0.051

1 935 001

19.515 .971 .26

37

1 1

14 2 7

23

14.17

0 .05 0 .05 0 .48 9 .06 4 .52

18 .47 1 29

16 .88 0 30

5 .00 3 55 1 .21

0.24

296

1.246 4.361 .482 .539 .142 .286 .201 .709 .310

4.972 6.439 4.704 5.489 8.608

14.409 4.229 3.518 3.813

AH-8-10 (1981) NDB No. 10025

PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN ONLY, Cooked, broiled Page 47

Nutrients and units


Mean

— B —

Standard error

Number of samples


Approximate measure and weight 3 oz 1 chop

= 85 g' = 66 g' — E F —

Amount in edible portion of 1 pound of food as purchased RefuserBone 21%, separable

fat 16%


Food energy • • • •

Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total , Fiber Ash

MINERALS: Calcium Iron , Magnesium . . . . Phosphorus ... Potassium .... Sodium Zinc Copper Manganese ....

VITAMINS: Ascorbic acid ... Thiamin Riboflavin .... Niacin Pantothenic acid. . Vitamin Bg . . . Folacin Vitamin B^2 • • •

Vitamin A



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan Threonine Isoleuclne Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamicacid Glycine Proline Serine

íkcal

mg mg mg mg mg mg mg mg mg.


IRE.

g g g g g g g g g g g g g g g g mg mg

g g g g g g g g g g g g g g g g g g

55.50 257

1,074 27.84 15.29 0.00 0.00 1.36

.93 7 0.

29 279 418

75 2.92 0.098 0.010

0.3 0.971 0.421 5.950 0.908 0.46 5 1.08 2

5.27

0.02 0.02 0.18 3.37 1.68 6.87 0.48 6.29 0.11

1.86 1.32 0.45

0.09

95

0.374 1.309 1.345 2.263 2.744 0.686 0.361 1.114 0.993 1.492 1.933 1.412 1.648 2.583 4.325 1.269 1.056 1.145

47.18 218 913 23.66 13.00 0.00 0.00 1.16

6 0.79

25 237 355

64 2.48 0.083 0.009

0.3 0.825 0.358 5.058 0.772 0.39 5 0.92 2 7

4.4g

0.07

31

0.318 1.113 1.143 1.924 2.332 0.583 0.307 0.947 0.844 1.268 1.643 1.200 1.401 2.196 3.676 1.079 0.898 0.973

36.63 169 709

18.37 10.09 0.00 0.00 0.90

5 0.61

19 184 276

49 1.93 0.065 0.007

0.2 0.641 0.278 3.927 0.599 0.30 4 0.71 2 5

3.48

0.02 0.01 0.02 0.01 0.15 0.12 2.86 2.22 1.43 1.11 5.84 4.53 0.41 0.32 5.34 4.15 0.09 0.07

1.58 1.23 1.12 0.87 0.38 0.30

0.06

63

0.247 0.864 0.888 1.494 1.811 0.453 0.238 0.735 0.655 0.985 1.276 0.932 1.088 1.705 2.855 0.838 0.697 0.756

158. 62 734

3,071 79. 57 43. 70 0. 00 0. 00 3, 89

21 2 66

84 797

1,195 214

8 35 0 280 0 029

1 .0 2 775 1 .203

17 005 2 .595 1 .31

15 3 .09 7

23

15.07

0.05 0.05 0.52 9.63 4.81

19.64 1.37

17.97 0.30

5.31 3.78 1.29

0.25

272

1.069 3.741 3.844 6.468 7.842 1.961 1.032 3.184 2.838 4.264 5.525 4.035 4.710 7.382

12.361 3.627 3.018 3.272

^ Yield from 6.9 oz (196 g) raw meat with refuse. 2 With refuse = 104 g.

AH-8-10 (1981) NDB No. 10026

PORK, FRESH. LOIN, WHOLE. SEPARABLE LEAN ONLY, Cooked, roasted Page 48


PROXIMATE: Water g ,

Food energy | ^'^^

Protein (NX 6.25) g . Total lipid (fat) g ,


Ash g _

MINERALS: Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

Copper mg.


Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.

Pantothenic acid mg.

Vitamin Bg mg. Folacin meg

Vitamin B^2 *»cg ÍRE.

Vitamin A \w. LIPIOS:

Fatty acids:


6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1

Polyunsaturated, total 18:2

18:3

18:4.

20:4

20:5 22:5 22:6

Cholesterol mg Phytosterols m


Threonine g isoleucine g

Leucine g Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Atanine g Asparticacid g


58.08 240

1,005 26.90 13.90 0.00 0.00 1.12

9 1.15

22 254 367 69 3.04 0.101 0.016

0.3 0.800 0.360 5.970 0.640 0.45 6 0.93 2 7

4.79

0.01 0.02 0.16 3.07 1.53 6.24 0.43 5.72 0.10

1.68 1.20 0.40

0.09

90

0.362 1.265 1.300 2.186 2.651 0.663 0.349 1.076 0.960 1.442 1.868 1.364 1.592 2.496 4.179 1.227 1.020 1.106

Standard error

Number of samples


Approximate measure and weight 3 oz 1 chop 85 g^ = 69 9^ - E F —

49.37 204 854 22.87 11.82 0.00 0.00 0.95

7 0.98

19 216 312 59 2.58 0.086 0.014

0.3 0.680 0.306 5.075 0.544 0.38 5 0.79 2 6

4.07

0.07

77

40 .08 166 694 18 .56 9 .59 0 .00 0 .00 0 .77

6 0 .79

15 175 253 48 2 10 0 070 0. Oil

0 2 0. 552 0 248 4. 119 0. 442 0. 31 4 0. 64 2 5

3.31

0.01 0.01 0.02 0.01 0.14 0.11 2.61 2.12 1.30 1.06 5.31 4.31 0.37 0.30 4.86 3.94 0.08 0.07

1.43 1.16 1.02 0.82 0.34 0.28

0.06

62

0.308 0.250 1.075 0.873 1.105 0.897 1.858 1.508 2.253 1.829 0.564 0.457 0..297 0.241 0.915 0.742 0..816 0.662 1.226 0.995 1..588 1.289 1..159 0.941 1..353 1.098 2..122 1.722 3.552 2.884 1.043 0.847 0.867 0.704 0„940 0.763

Amount in odible portion of 1 pound of food as purchased

RefusezBone 22%, separable fat 13%

171 .22 708

2.963 79 .30 40 .98 0 .00 0 .00 3 .30

26 3 .39

65 749

1,082 203

8 96 0 .298 0. 047

1 0 2. 358 1, 061

17. 600 1. 887 1. 33

16 2. 74 6

22

14.12

0 .03 0 .06 0 .48 9 .05 4 51

18 .40 1 27

16 .85 0. 28

4 96 3. 52 1. 19

0.25

265

1.067 3.729 3.832 6.444 7.815 1.955 1.029 3.172 2.830 4.251 5.5Ö7 4.021 4.693 7.358

12.320 3.617 3.007 3.260


AH-8-10 (1981) NDB No. 10027

PORK, FRESH. LOIN/BLADE, SEPARABLE LEAN AND FAT, Raw Page 49


Standard error

C —

Number of samples


Approximate measure and weight 1 chop 1 lb = 110 g^ = 453.6 g E F

Amount in edible portion of 1 pound of food as purchased Refuse: Bone 27%

PROXIMATE:

Water . . . • g ' {kcal

kj Food energy



Fiber g

Ash g


Iron mg Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin 6^2 ^<^g

Vitamin A ■ IRE. \IU .



4:0

6:0

8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6 g

Cholesterol mg

Phytosterols mg



Leucine g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamic acid g

Glycine g Proline g

Serine g

g

55.64 323

,353 15.38 28.56 0.00 0.00 0.80

10 0.80

15 166 282

52 2.22 0.064 0.010

0.6 0.628 0.226 3.590 0.604

37

69

10.27

0.02 0.03 0.37 6.39 3.38

13.21 0.84

12.13 0.22

3.0 3 2.65 0.23

0.15

72

0.194 0.705 0.715 1.235 1.495 0.366 0.194 0.611 0.524 0.816 1.109 0.730 0.836 1.310 2.194 0.644 0.535 0.580

1.249

0.410 1.375

0.027

0.048

1.397

0.002

0.002 0.005 0.019 0.306 0.165

0.041 0.581 0.016

0.130 0.016

0.011

2.19?

61.21 356

,488 16.91 31.42 0.00 0.00 0.88

11 0.88

16 182 311 57 2.44 0.070 0.011

0.6 0.691 0.249 3.949 0.664 0.41 4 0.76 3

11.30

0.17

79

252.39 1,466 6,136

69.74 129.57

0.00 0.00 3.62

.63 47 3.

68 752 ,280 236 10.06 0.290 0.045

2.7 2.849 1.025

16.284 2, 1.

16 3.

10 35

740 68

13

46.56

0.02 0.10 0.04 0.15 0.41 1.68 7.03 28.99 3.72 15.35 4.54 59.94 0.92 3.79 3.34 55.02 0.24 1.01

3.33 13.74 2.91 12.01 0.25 1.04

0.69

327

0.213 0.880 0.776 3.198 0.787 3.243 1.359 5.602 1.645 6.781 0.403 1.660 0.213 0.880 0.672 2.771 0.576 2.377 0.898 3.701 1.220 5.030 0.803 3.311 0.920 3.792 1.441 5.942 2.413 9.952 0.708 2.921 0.589 2.427 0.638 2.631

184.23 1,070 4,479

50.91 94.58 0.00 0.00 2.65

.65 34 2.

49 549 935 172

7.34 0.212 0.033

1.9 2.079 0.748 11.886 2.000 1.23

11 2.28 8

26

34.00

0.07 0.11 1.23

21.16 11.20 43.75 2.76

40.16 0.74

10.03 8.77 0.76

0.50

239

0.642 2.334 2.367 4.089 4.950 1.212 0.642 2.023 1.735 2.702 3.672 2.417 2.768 4.337 7.264 2.132 1.771 1.920


AH-8-10 (1981) NDB No. 10028

PORK, FRESH, LOIN. BLADE. SEPARABLE LEAN AND FAT. Cooked, braised Page 50



Food energy { , ^ kj



Ash g MINERALS:

Calcium mg ntg

Magnesium mg


Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg


Folacin meg

Vitamin B^2 • • ^cg

Vitamin A i^^' \w. LIRIOS:

Fatty acids:

Saturated, total g 4:0. .. . _ 6:0

8:0. .. . * 10:0 12:0

14:0. . . . 16:0 18:0- a


• g

18:1 . . .

20:1

22:1 a


• g

18:3 . . .

18:4 20:4 20:«;

22:5

22:6 . . .

Cholesterol

Phytosterols

AMI NO AGIOS: Tryptophan

Threonine

mg

. mg

• g g

Isoleucine

Leucinc' . g Lysine g Methionine Cystine

. g

' g Phenylalanine

Tyrosine . g • g

Valine g Arginine g Histidine g

Alanine . g Asparticacid

Glutamicacid Glycine

. g

. g

. g Proline g Serine . g

0.305 1.103 1.121 1.928 2.335 0.574 0.303 0.954 0.823 1.274 1.718 1.150 1.322 2.072 3.469 1.018 0.846 0.918


Mean

— B —

40.96 410

1,715 23.95 34.09 0.00 0.00 1.00

14 1.30

17 176 334

69 3.85 0.109 0.013

0.3 0.494 0.275

801 520 32

4 0 0 4 0.76 2 7

12.26

0.03 0.04 0.43 7.60 3.98

15.63 l.-Ol

14.36 0.26

3.86 3.10 0.62

0.14

108

Number of samples



3 OZ 1 chop = 85 g^ = 67 g2

— E F —

34.81 348

1,457 20.36 28.98 0.00 0.00 0.85

12 1.10

14 149 284

5 9 3.2 7 0.093 0.011

0.3 0.4 20 0.234

.081

.442

.27

65

10.42

0.12

92

27.44 275

1,149 16.05 22.84 0.00 0.00 0.67

9 0.87

11 118 224

46 2.58 0.073 0.009

0.2 0.331 0.184 3.217 0.348 0.21 2 0.51 1 5

8.21

0.02 0.02 0.03 0.03 0.36 0.29 6.46 5.09 3.39 2.67

13.29 10.47 0.86 0.68

12.21 9.62 0.22 0.17

3.28 2.58 2.63 2.08 0.53 0.42

0.09

72

0.259 0.204 0.938 0.739 0.953 0.751 1.639 1.292 1.985 1.564 0.488 0.385 0.258 0.203 0.811 0.639 0.700 0.551 1.083 0.854 1.460 1.151 0.978 0.771 1.124 0.886 1.761 1.388 2.949 2.324 0.865 0.682 0.719 0.567 0.780 0.615


Refuse: Bone 25%

G

138.76 1,388 5,809

81.16 115.50

0.00 0,00 3.38

.40 47 4.

57 595

1,130 234 13.05 0.369 0.044

1.0 1.674 0.932 16.266 1.762 1.08

13 2, 7

25

59

41.53

0 .09 0 .13 1 .45

25 .74 13 50 52 96

3 42 48 66

0 88

13 07 10, 50

2 10

0.47

365

1.033 3.737 3.798 6.532 7.911 1.945 1.027 3.232 2.788 4.316 5.821 3.896 4.479 7.020

11.753 3.449 2.866 3.110

AH-8-10 (1981) NDB No. 10029

PORK. FRESH, LOIN. BLADE. SEPARABLE LEAN AND FAT, Cooked, broiled Page 51

Nutrients and units


Standard error

Number of samples



3 oz 1 chop, 85 g' = 59 g^

__£ p —


Refuse: Bone 26%


ikca t kj

Food energy



Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B^2 ^^.? íRE

Vitamin A ■ \lU.



4:0

6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g




Leucine« g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanlne g

Asparticacid g

Glutamicacid g

Glycine g

Prollne g

Serine g

44.41 393

1,646 20.66 33.84 0.00 0.00 1.07

11 0.

21 202 332

67 3. 0. 0.

91

05 090 008

0.2 0.659 0.317

.175

.660 .34

94

12.15

0.03 0.04 0.42 7.54 3.94

15.50 1.01

14.24 0.26

3.85 3.07 0.64

0.14

98

0.262 0.950 .965 .662 .012 .494 .261 .823 .708 .098

1.486 0.989 1.134 .777 .976 .873 .726 .787

37.75 334

1,399 17.56 28.77 0.00 0.00 0.91

.77 9 0.

18 172 283 57 2.59 0.077 0.007

0.2 0.560 0.269 3.549 0.561 0.29 4 0.80 2

10.33

0.12

83

34.20 303

1,267 15.91 26.06 0.Ü0 0.00 0.82

8 0.70

16 156 256 52 2.35 0.069 0.006

0.1 0.507 0.244 3.215 0.508 0.20 3 0.72 2 7

9.36

0.02 0.02 0.03 0.03 0.36 0.32 6.41 5.81 3.35 3.03

13.17 11.94 0.85 0.78

12.10 10.96 0.22 0.20

3.27 2.96 2.61 2.36 0.54 0.49

0.11

75

0.223 0.202 0.808 0.732 0.820 0.743 1.413 1.280 1.710 1.549 0.420 0.380 0.222 0.201 0.700 0.634 0.602 0.545 0.933 0.845 1.263 1.144 0.841 0.762 0.964 0.873 1.510 1.368 2.530 2.292 0.742 0.672 0.617 0.559 0.669 0.606

149.08 1,321 5,527

69.37 113.61

0.00 0.00 3.58

37 3.04

70 678

1,116 224 10.24 0 0

302 027

212 064

14.015 2.216 1.

14 3. 9

31

14

15

40.78

0.09 0.12 1.42

25.30 13.23 52.02 3.37

47.79 0.86

12.91 10.30 2.15

0.47

329

.880

.189

.240

.579

.754

.658

.876

.763

.377 3.'6 86 4.989 3.320 3.807 5.965 9,990 2.931 2.437 2.642


AH-8-10 (1981) NDB No. 10030

PORK, FRESH. LOIN, BLADE, SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 52



Food energy

g • íkcal

\kj . Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g , Fiber g . Ash g ,

MINERALS: Calcium mg. Iron mg.

Vitamin A

Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B12 meg

iRE. \IU .



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . . g 16:1 18:1 20:1 22:1

Polyunsaturated, total 18:2 18:3 18:4 20:4 .' 20:5 22:5 22:6 'g


AMINO ACIDS: , Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Mean

—-B —

42.46 414

1,730 18.81 36.94 0.00 0.00 0.99

10 0.82

19 182 297

61 2 0,

71 083

0.007

0.2 0.610 0.290

903 593 29

13.30

0.03 0.04 0.47 8.24 4.35

16.97 1.08

15.60 0.28

4.19 3.44 0.61

0.14

95

0.232 0.856 0.864 1.505 1.821 0.443 0.235 0.747 0.632 0.995 1.374 0.873 0.993 1.557 2.606 0.765 0.636 0.690

Standard error

Number of samples

C D



= 85 g^ = 89 g2 — E F

36.09 352

1,471 15.98 31.40 0.00 0.00 0.84

0.70 16

155 2 53

52 2.30 0.071 0.006

C.2 0.519 0.247 3.318 0.504 0.25 1 0.74 2 8

11.30

0.12

37.79 368

,540 16.74 32.88 0.00 0.00 0.88

.73 9 0.

17 162 265

55 2.41 0.074 0.006

0.2 0.543 0.258 3.474 0.528 0.26

78

11.84

0.02 0.03 0.03 0.04 0.40 0.42 7.00 7.33 3.69 3.87

14.42 15.10 0.92 0.96

13.26 13.89 0.24 0.25

3.56 3.73 2.92 3.06 0.52 0.54

0.12

85

0.197 0.206 0.728 0.762 0.734 0.769 1.279 1.339 1.548 1.621 0.377 0.394 0.200 0.209 0.635 0.665 0.537 0.562 0.846 0.886 1.168 1.223 0.742 0.777 0.844 0.884 1.323 1.386 2.215 2.319 0.650 0.681 0.541 0.566 0.587 0.614


Refuse: Bone 26%

142.53 1,388 5,808

63.13 124.02

0.00 0.00 3.33

.76 33 2.

63 610 998 206

9.10 0.279 0.023

0.7 2.048 0.974

13.102 991 97

1 0 2 2.93

10 32

44.64

0 10 0 .14 1 57

27 64 14 59 56 96 3 63

52 38 0 95

14 06 11. 53 2. 05

0.47

319

0.779 2.874 2.900 5.052 6.113 1.487 0.789 2.508 2.122 3.3/0 4.613 2.931 3.334 5.227 8.748 2.568 2.135 2.316

^ Yield from 5.1 oz (144 g) raw meat with refuse. ' With refuse = 121 g.

AH-8-10 (1981) NDB No. 10178

PORK, FRESH, LOIN, BLADE, SEPARABLE LEAN AND FAT, Cooked, roasted Page 53

Nutrients and units


Standard error

Number of samples


Approximate measure and weight 3 oz 1 chop 85 gi = 88 g2


Refuse: Bone 25%

Food energy


íkcal

, « *y Protein (NX 6.25) ..... g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g



Vitamin 6^2 "»fi

Vitamin A | "



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g


Polyunsaturated, total . . . g 18:2 g 18:3. . g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g



Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanlne g Asparticacid g Glutamicacid g Glycine g Prollne g Serine g

48.23 364

,525 21.05 30.45 0.00 0.00 0.92

.07 12

1, 15

173 293

61 2.99 0.090 0.011

0.2 0.524 0.295 4.237 0.596 0.36 4 0.76 3

10.94

0.03 0.03 0.38 6.78 3.54

13.93 0.91

12.80 0.23

3.47 2.75 0.59

0.13

90

0.270 0.971 0.988 1.696 2.053 0.505 0.267 0.838 0.725 1.120

.505

.016 1. 1. 1.168 1.832 3.067 0.900 0.748 0.812

1.675

0.816 1.974

0.045

0.049

2.180

0.003

0.033

0.025 0.439 0.230

0.062 0.829

0.181

0.011

3.187

41.00 310

,296 17.89 25.88 0.00 0.00 0.78

10 0.91

12 147 249 52 2.54 0.077 0.009

0.2 0.445 0.251 3.601 0.507 0.31 3 0.64 2 7

9.30

0.11

76

42.44 321

1,342 18.52 26.79 0.00 0.00 0.81

.94 11 0.

13 152 258 54 2.63 0.079 0.010

0.2 0.461 0.260 3.729 0.524 0.32 4 0.67 2

9.63

0.02 0.02 0.03 0.03 0.32 0.34 5.76 5.96 3.01 3.11

11.84 12.26 0.77 0.80

10.88 11.26 0.20 0.20

2.95 3.05 2.34 2.42 0.50 0.52

0.11

79

0.230 0.238 0.825 0.854 0.840 0.869 1.442 1.492 1.745 1.807 0.429 0.444 0.227 0.235 0.712 0.737 0.616 0.638 0.952 0.986 1.279 1.324 0.864 0.894 0.993 1.028 1.557 1.612 2.607 2.699 0.765 0.792 0.636 0.658 0.690 0.715

164.08 1,240 5,188

71.60 103.58

0.00 0.00 3.13

.63 42

3. 50

587 998 208

10.16 0.306 0.037

0.8 1.783 1.004

14.414 2 1,

14 2, 9

30

028 24

58

37.21

0.09 0.12 1.30

23.06 12.04 47.40

3.08 43.53 0.78

11.80 9.37 2.00

0.44

305

0.919 3.303 3.361 5.770 6.984 1.718 0.908

.851

.466

.810

.120

.456

.974

.232 10.434 3.062 2.545 2.762


AH-8-10 (1981) NDR No. 10031

PORK, FRESH. LOIN. BLADE, SEPARABLE LEAN ONLY. Raw Page 54



Nutrients and units



Food energy | ,

Protein (NX 6.25) g Total Mpid (fat) g


Ash g


Iron mg

Magnesium mg

Phosphorus mg Potassium mg Sodium mg

Zinc mg

Copper mg


Ascorbic acid mg

Thiamin mg

Riboflavin mg Niacin mg

Pantothenic acid mg Vitamin Bg mg Folacin meg

Vitamin B^2 ^(^S

Vitamin A {m


Saturated, total g 4:0 g 6:0. .. g 8:0 . g

10:0 g

12:0 g 14:0 g

16:0

18:0


16:1

18:1

20:1

22:1 g

Polyunsaturated, total . . . g 18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg

AMI NO AGIOS: Tryptophan g


Leucine g Lysine g Methionine g


Tyrosine g

Valine g Arginine g

HIstidine. . g

Alanine g

Asparticacid g


Standard Number of Approximate Refuse:Bone 27%, separable

Mean error samples 1 chop = 82 g^

1 lb = 453.6 g

fat 19%

D E ■ ■ F Ù -

69.32 0.601 17 56.84 314.44 169.76 182 149 824 445 760 624 3,449 1,862 19.27 0.344 17 15.80 87.41 47.19 11.03 0.821 17 9.04 50.02 27.01 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.00 0.028 13 0.82 4.53 2.45

13 1 11 59 32 0.99 0.061 12 0.81 4.47 2.41

20 16 88 48 206 169 934 504 351 7.383 11 288 1,592 859

65 1.191 11 53 293 158 2.83 0.078 11 2.32 12.85 6.94 0.077 0.003 11 0.063 0.349 0.189 0.013 0.011 0.059 0.032

0.8 0.7 3.6 2.0 0.808 0.046 12 0.663 3.665 1.979 0.279 0.009 13 0.229 1.266 0.683 4.324 0.259 13 3.546 19.614 10.589 0.757 0.621 3.434 1.854 0.49 1 0.40 2.22 1 .2 4 4 20 11 0.84 0.055 11 0.69 3.79 2.05 2 2 10 5 7 6 32 17

3.82

0.01 0.01 0.14 2.44 1.20 5.00 0.35 4.54 0.08

1.16 0.96 0.06

0.14

64

0.259 0.906 0.931 1.566 1.899 0.475 0.250 0.771 0.688 1.033 1.338 0.977 1.141 1.788 2.994 0.879 0.731 0.792

0.000 0.001 0.010 0.181 0.089

026 339 006

0.074 0.006

0.012

1.290

73 75

377 377 377

377 377 71

377 112

314

11

3.13

0.01 0.01 0.11 2.00 0.98

10 29 73 06

0.95 0.79 0.^05

0.11

53

17.33

0.05 0.05 0.63

11.05 5.43

22.68 1.59

20.61 0.35

5.24 4.36 0.27

0.61

292

14 0.212 1.175 270 0.743 4.110 277 0.763 4.223 277 1.284 7.103 285 1.557 8.614 286 0.390 2.155

48 0.205 1.134 285 0.632 3.497 285 0.564 3.121 285 0.847 4.686 285 1.097 6.069 285 0.801 4.432 282 0.936 5.176 284 1.466 8.110 285 2.455 13.581 282 0.721 3.987 276 0.599 3.316 270 0.649 3.593

9.36

0.02 0.03 0.34 5.97 2.93

12.24 0.86

11. 0.

13 19

2.83 2.35 0.15

0.33

158

0.634 2.219 2.280 3.835 4.651 1.163 0.612 1.888 1.685 2.530 3.277 2.393 2.794 4.379 7.332 2.153 1.790 1.940


AH-8-10 (1981) NOB No. 10032

PORK, FRESH, LOIN. BLADE, SEPARABLE LEAN ONLY, Cooked, braised Page 55





Food energy |



Ash g

MINERALS: Calcium mg Iron mg Magnesium mg


Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg Pantothenic acid mg

Vitamin Bg mg Folacin meg

Vitamin B^2 ^^^8

Vitamin A 1 ///



10:0 g

12:0 g

14:0 g

16:0 g

18:0 g Monounsaturated, total. . . g

16:1 g

18:1 g 20:1 g

22:1 g


18:2 g

18:3 g 18:4 g

20:4 g 20:5 g 22:5 g 22:6 g




Leucine« g Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamlcacld g

Glycine g Proline g Serine g


Standard Number of Approximate measure and weight Refuse:Bone 25%, separable Mean error samples 3 oz

= 85 gi 1 chop = 50 g2

fat 19%

- G

48.56 41.28 24.28 123.34 313 266 156 794

,308 1,112 654 3,321 29.70 25.25 14.85 75.44 20.59 17.50 10.30 52.30 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.19 1.01 0.60 3.02

17 14 9 43 1.62 1.38 0.81 4.11

20 17 10 52 214 182 107 544 417 354 209 1,059

81 69 41 206 4.93 4.19 2.47 12.52 0.128 0.109 0.064 0.325 0.016 0.014 0.008 0.041

0.4 0.3 0.2 1.0 0.550 0.468 0.275 1.397 0.330 0.281 0.165 0.838 5.550 4.718 2.775 14.097 0.650 0.553 0.325 1.651 0.41 Ü.35 0.21 1.04 5 4 2 12 0.82 0.70 0.41 2.08 2 1 1 4 5 5 3 14

7.10

0.02 0.02 0.25 4.54 2.27 9.26 0.64 8.47 0.15

2.49 1.77 0.60

0.12

113

0 .399 1 .397 1 .435 2 .414 2 .927 0 .732 0 .385 1 .188 1 .060 1 .592 2 062 1 .506 1 758 2 756 4 614 1 354 1 .126 1 221

6.03 3.55

0.02 0.01 0.02 0.01 0.21 0.12 3.86 2.27 1.93 1.14 7.87 4.63 0.55 0.32 7.20 4.23 0.12 0.07

2.12 1.25 1.51 0.89 0.51 0.30

0.10

96

0.06

57

0.339 0.200 1.187 0.699 1.220 0.718 2.052 1.207 2.488 1.464 0.622 0.366 0.327 0.193 1.010 0.594 0.901 0.530 1.353 0.796 1.753 1.031 1.280 0.753 1.494 0.879 2.343 1.378 3.922 2.307 1.151 0.677 0.957 0.563 1.038 0.611

18.03

0.05 0.06 0.62

11.53 5.77

23.51 1.63

21.51 0.37

6.33 4.50 1.53

0.30

287

4 5 3 4 7

11

1.013 3.548 3.645 6.132 7.435 1.859 0.978 3.018 2.692

044 237 825 465 000 720

3.439 2.860 3.101

AH-8-10 (1981) NDB No. 10033

PORK, FRESH, LOIN, BLADE, SEPARABLE LEAN ONLY, Cooked, broiled Page 56

Amount in 100 grams, edible portion Nutrients ana units




Food energy | ^



VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 6^2 ^^S

Vitamin A j



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine- g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight Refuse:Bone 26%, separable

Mean error samples 3 oz = 85 g^

1 chop = 59 f

fat 17%

" B G

52.37 44.51 30.90 135.43 300 255 177 776

1,255 1.067 741 3,246 24.91 21.17 14.70 64.42 21.47 18.25 12.67 55.52 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.26 1.07 0.74 3.26

13 11 8 34 1.08 0.92 0.64 2.79

25 22 15 65 245 208 145 633 408 347 241 1,055

77 65 45 199 3.79 3.22 2.24 9.80 0.101 0.086 0.060 0.261 0.009 0.008 0.005 0.023

0.3 0.3 0.2 0.8 0.760 0.646 0.448 1.965 0.380 0.323 0.224 0.983 4.670 3.970 2.755 12.077 0.820 0.697 0.484 2.121 0.43 0.37 0.25 1.11 5 4 3 13 1.04 0.88 0.61 2.69 3 2 1 6 8 7 5 21

7.40

0.02 0.02 0.26

73 37 65 67

8.83 0.15

2.60 1.85 0.63

0.13

100

0.335 1.172 1.204 2.025 2.455 0.614 0.323 0.997 0.889 1.335 1.730 1.264 1.475 2.312 3.870 1.136 0.945 1.024

6.29 4.37

0.02 0.01 0.02 0.01 0.22 0.15 4.02 2.79 2.01 1.40 8.20 5.69 0.57 0.40 7.51 5.21 0.13 0.09

2.21 1.53 1.57 1.09 0.53 0.37

0.11

85

0.07

59

0.285 0.198 0.996 0.691 1.023 0.710 1.721 1.195 2.087 1.448 0.522 0.362 0.275 0.191 0.847 0.588 0.756 0.525 1.135 0.788 1.471 1.021 1.074 0.746 1.254 0.870 1.965 1.364 3.290 2.283 0.966 0.670 0.803 0.558 0.870 0.604

19.14

0.05 0.06 0.66

12.24 6.12

24.96 1.73

22.83 0.39

6.72 4.78 1.62

0.32

259

0.866 3.031 3.114 5.237 6.349 1.588 0.835 2.578 2.299 3.452 4.474 3.269 3.814 5.979

10.008 2.938 2.444 2.648

Yield from 7,6 oz (216 g) raw meat with refuse. With refuse = 104 g.

AH-8-10 (1981) NDB No. 10034

PORK, FRESH, LOIN, BLADE, SEPARABLE LEAN ONLY, Cooked, pan-fried Page 57



Amount In edible portion of 1 pound of food as purchased


Food energy | ,




Vitamin B^ 2 ^'^S

Vitamin A I ///



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g



1 chop = 62 g2

fat 23%

B c D E vi - ■■ ■■

53.49 0.821 4 45.47 33.16 123.72 283 240 175 654

L,183 1,005 733 2,736 24.32 0.804 3 20.67 15.08 56.25 19.83 1.253 3 16.86 12.29 45.87 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.25 1 1.06 0.78 2.89

13 11 8 29 1.04 0.89 0.65 2.41

24 21 15 57 237 201 147 548 394 335 245 912

74 63 46 172 3.67 3.12 2.27 8.48 0.098 0.083 0.061 0.227 0.009 0.008 0.006 0.021

0.3 0.3 0.2 0.7 0.739 0.628 0.458 1.709 0.372 0.316 0.231 0.860 4.520 3.842 2.802 10.455 0.802 0.682 0.497 1.855 0.40 0.34 0.25 0.92 0 0 0 1 1.00 0.85 0.62 2.31 2 2 1 6 8 7 5 19

6.80

0.02 0.02 0.24 4.36 2.17 8.88 0.61 8.13 0.14

2.48 1.78 0.58

0.12

97

0.327 1.144 1.175 1.977 2.397 0.599 0.315 0.973 0.868 1.303 1.689 1.233 1.440 2.257 3.778 1.109 0.922 1.000

5.78 4.22

0.02 0.01 0.02 0.01 0.20 0.15 3.70 2.70 1.85 1.35 7.55 5.51 0.52 0.38 6.91 5.04 0.12 0.09

2.10 1.54 1.51 1.10 0.49 0.36

0.10

82

0.07

60

0.278 0.203 0.972 0.709 0.999 0.729 1.680 1.226 2.037 1.486 0.509 0.371 0.268 0.195 0.827 0.603 0.738 0.538 1.108 0.808 1.436 1.047 1.048 0.764 1.224 0.893 1.918 1.399 3.211 2.342 0.943 0.688 0.784 0.572 0.850 0.620

15.74

0.04 0.05 0.54

10.08 5.02

20.55 1.42

18.81 0.32

5.73 4.12 1.34

0.27

224

0.756 2.646 2.718 4.573 5.544 1.385 0.729 2.251 2.008 3.014 3.907 2.852 3.331 5.220 8.739 2.565 2.133 2.313


AH-8-10 (1981) NDB No. 10120

PORK, FRESH, l,OIN, BLADE, SEPARABLE LEAN ONLY, Cooked, roasted Page 58


Nutrients and units




_ . / kcal Food energy j ^



Ash g


Iron mg

Magnesium mg

Phosphorus mg


Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B^2 ^^&

Vitamin A \ui


Saturated, total g 4:0 g 6:0. 8:0.

10:0.

12:0.

14:0.

16:0.

18:0.

Monounsaturated,

16:1

18:1

20:1

22:1

Polyunsaturatedj

18:2.

18:3 .

18:4.

20:4 .

20:5 .

22:5 . 22:6.

Cholesterol

Phytosterols

AMI NO ACIDS: Tryptophan

Threonine . isoleucine .

Leucine« . . Lysine . . Methionine

Cyst i ne . . Phenylalanine

Tyrosine

Valine . . Arginine. .

Histldine. .

Alanine . .

Aspar tic acid

Glutamic acid

Glycine . . Proline . .

Serine , .

g

g

g

g

g

g

g mg

mg

Standard Number of Approximate measure and weight Refuse: Bone 25%, separable


1 chop = 71 g^

fat 15%

B c o

55.81 1.304 11 47.44 39.63 151.92 279 238 198 761

1,169 994 830 3,182 24.68 0.725 11 20.97 17.52 67.17 19.30 1.761 11 16.40 13.70 52.53 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.05 0.047 11 0.89 0.74 2.85

14 12 10 39 1.25 0.049 11 1.07 0.89 3.41

17 14 12 46 201 171 143 547 346 7.174 11 294 246 943

68 1.755 11 58 48 186 3.59 0.098 11 3.05 2.55 9.76 0.099 0.003 11 0.084 0.070 0.269 0.013 0.011 0.009 0.035

0.3 0.3 0.2 0.8 0.574 0.037 11 0.488 0.408 1.562 0.342 0.020 11 0.291 0.243 0.931 4.664 0.170 11 3.964 3.311 12.695 0.528 0.449 0.375 1.437 0.44 1 0.37 0.31 1.20 5 4 3 13 0.80 0.059 11 0.68 0.57 2.17 2 2 2 6 8 7 5 21

6.65

0.02 0.02 0.23 4.26 2.13 8.68 0.60 7.94 0.14

2.34 1.66 0.56

0.11

89

0.332 1.161 1.192 2.006 2.432 0.608 0.320 0.987 0.880 1.323 1.713 1.252 1.461 2.290 3.834 1.125 0.936 1.015

0.021 0.388 0.195

0.059 0.725

0.156

0.011

2.158

133 133 133

133 133

133 1

80

11

5.65

0.02 0.02 0.20 3.62 1.81 7.37 0.51 6.75 0.12

1.99 1.41 0.48

0.10

76

4.72

0.01 0.01 0.16 3.02 1.51 6.16 0.43 5.64 0.10

1.66 1.18 0.40

0.08

63

14 0.282 0.236 270 0.987 0.824 277 1.013 0.846 277 1.705 1.424 285 2.067 1.727 286 0.517 0.432

48 0.272 0.227 285 0.839 0.701 285 0.748 0.625 285 1.125 0.939 285 1.456 1.216 285 1.064 0.889 282 1.242 1.037 284 1.947 1.626 285 3.259 2.722 282 0.956 0.799 276 0.796 0.665 270 0.863 0.721

18.11

0.05 0.06 0.63 11.58 5.79

23.62 1.64

21.60 0.37

6.36 4.52 1.53

0.31

242

0.904 3.160 3.245 5.460 6.620 1.655 0.871 2.687 2.395 3.601 4.663

.408

.977 ,233

10.436 3.062

548 763

Yield from 6.4 oz (182 g) raw meat with refuse. With refuse = 118 g.

AH-8-10 (1981) NDB No. 10035

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Raw Page 59

Nutrients and units



Protein (NX 6.25) .

Total lipid (fat) . . ,

Carbohydrate, total .

Fiber

Ash MINERALS:

Calcium

Iron

Magnesium . . . .

Phosphorus . . . .

Potassium

Sodium

Zinc

Copper Manganese

VITAMINS: Ascorbic acid . . . .

Thiamin

Riboflavin

Niacin

Pantothenic acid. . ,

Vitamin Bg . . . , Folacin

Vitamin B^2 • • •

Vitamin A


Saturated, total....

4:0

6:0 8:0

10:0 12:0. ......

14:0

16:0

18:0 Monounsaturated, total.

16:1

18:1

20:1

22:1 Polyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5 22:6

Cholesterol

Phytosterols

AM I NO ACIDS: Tryptophan

Threonine isoleucine

Leucine« ........ Lysine Methionine

Cystine Phenylalanine

Tyrosine

Valine Arginine

Histidine

Alanine

Asparticacid

Glutamicacid

Glycine

Proline

Serine ,

íkcal

( kj



íRE. t/t/.

g g mg mg

Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion

common measures of food 1 pound of food as purchased

Standard Number of Approximat

1 chop = 124 g^

e measure and weight Refuse: Bone 18%

Mean error sanrtples = 453.6 g

59.10 0.893

E

73.29 268.09 219.86 275 341 1 ,246 1.022

1,150 1,426 5 ,215 4,277 18.39 0.291 22.81 83.43 68.42 21.76 0.956 26.98 98.69 80.94 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.93 0.015 1.15 4.20 3.44

4 0.124 5 19 16 0.72 0.028 0.90 3.28 2.69

19 0.330 23 84 69 174 216 789 647 305 379 1 ,386 1.136

56 1.221 69 252 207 1.43 1.77 6.47 5.31 0.055 0.002 0.068 0.249 0.205 0.012 0.015 0.054 0.045

0.8 1.0 3.6 2.9 0.988 1.225 4.482 3.675 0.194 0.241 0.880 0.722 4.386 5.439 19.895 16.316 0.713 0.884 3.234 2.652 0.44 0.54 1.97 1.62 4 5 18 15 0.52 0.64 2.35 1.93 2 8

3 9

10 34

8 28

7.83

0.02 0.03 0.28 4.87 2.58

10.07 0.63 9.25 0.17

2.31 2.02 0.18

0.11

70

0.237 0.851 0.867 1.483 1.797 0.443 0.234 0.733 0.636 0.980 1.310 0.894 1.030 1.615 2.704 0.793 0.660 0.715

0.001 0.004 0.013 0.213 0.117

0.028 0.406 0.012

0.092 0.012

0.006

9.71 35.51

0.02 0.08 0.03 0.11 0.35 1.27 6.04 22.09 3.20 11.72

12.49 45.67 0.79 2.88

11.47 41.94 0.21 0.77

2.86 10.47 2.51 9.17 0.22 0.80

0.14

86

0.50

316

0.294 1.075 1.055 3.860 1.075 3.933 1.839 6.727 2.228 8.151 0.549 2.009 0.290 1.061 0.909 3.325 0.789 2.885 1.215 4.445 1.624 5.942 1.109 4.055 1.277 4.672 2.003 7.326 3.353 12.265 0.983 3.597 0.818 2.994 0.887 3.243

29.12

0.06 0.09 1.05

18.11 9.61

37.46 2.36

34.40 0.63

8.59 7.52 0.66

0.41

259

0.882 3.166 3.225 5.517 6.685 1.648 0.870 2.727

.366

.646

.873

.326

.832 6.008

10.059 2.950- 2.455 2.660


AH-8-10 (1981) NDB No. 10036

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Cooked, braised Page 60

Nutrients and units Amount in 100 grams, edible portion Anwunt in edible portion of

common measures of food Amount in edible portion of

1 pound of food as purchased

PROXIMATE: Water. . . ■ g •

I kcal

' kj Food energy



Ash g MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg


Folacin meg

Vitamin B^2 ^<^g

Vitamin A i'*^- \lU .


Saturated, total g 4:0 g 6:0 8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturited, total

16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4;

20:5 22:5 22:6

Cholesterol

Phytosterols mg AMI NO ACIDS:

Tryptophan g

Threonine g ísoleucine g

Leucine g Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g


Proline g

Serine g

g mg

Standard Number of measure and weight Refuse: Bone 17*^ Mean error samples 3 oz

= 85 g^ 1 chop = 75 g^ . ^

44.06 37.45 33.04 165.87 354 301 266 1,334

1,482 1,260 1,112 5,580 29.40 24.99 22.05 110.71 25.35 21.55 19.02 95.46 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.17 1.00 0.88 4.42

6 5 4 21 0.83 0.71 0.62 3.13

19 16 14 72 215 182 161 808 317 269 238 1,192

51 43 38 190 2.47 2.10 1.85 9.29 0.094 0.080 0.071 0.354 0.027 0.023 0.020 0.102

0.3 0.3 0.2 1.2 0.774 0.658 0.581 2.914 0.239 0.203 0.179 0.900 5.988 5.090 4.491 22.545 0.623 0.530 0.467 2.346 0.38 0.32 0.28 1.41 •4 4 3 17 0.61 0.52 0.46 2.29 3 2 2 11 9 8 7 36

9.17

0.02 0.03 0.32 5.65 2.97

11.63 0.75

10.69 0.19

2.86 2.31 0.45

0.10

107

0.382 1.366 1.393 2.375 2.878 0.712 0.376 1.173 1.025 1.569 2.083 1.442 1.666 2.613 4.375 1.283 1.067 1.158

7.79

0.02 0.02 0.02 0.02 0.27 0.24 4.80 4.24 2.52 2.23 9.88 8.72 0.64 0.56 9.08 8.01 0.16 0.14

2.43 2.15 1.96 1.73 0.39 0.34

0.09

91

0.08

81

0.325 0.287 1.161 1.025 1.184 1.045 2.019 1.781 2.446 2.159 0.605 0.534 0.320 0.282 0.997 0.880 0.871 0.7 69 1.334 1.177 1.771 1.562 1.226 1.082 1.416 1.250 2.221 1.960 3.719 3.281 1.091 0.962 0.907 0.800 0.984 0.869

34.52

0.08 0.11 1.20

21.28 11.17 43.78 2.82

40.23 0.73

10.78 8.69 1.71

0.38

405

1.438 5.1431 5.245 8.942

10.836 2.681 1.416

.416

.859

.907

.842

.429

.272

.838

4. 3. 5. 7. 5. 6. 9.

16.472 4.830 4.017 4.360


AH-8-10 (1981) NDB No. 10037

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Cooked, broiled Page 61

Nutrients and units


Standard error

Number of samples

C D



— E F


Refuse: Bone 18%


Food energy ''''''' \ f^j




Vitamin B^2 ^'^^

Vitamin A | ..



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . , g 16:1 g 18:1 g 20:1 g 22:1 g



AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

49.77 316

1,324 27.41 22.10 0.00 0.00 1.25

31 4 0.

25 211 359

70 1.93 0.076 0.009

0.3 1.000 0.272 4.999 0.589 0.40 5 0.71 3 9

8.04

0.02 0.02 0.28 4.93 2.60

10.15 0.65 9.34 0.17

2.48 2.02 0.38

0.08

97

0.357 1.272 1.299 2.215 2.683 0.663 0.350 1.093 0.954 1.462 1.943 1.344 1.553 2.434 4.076 1.196 0.994 1.078

42.30 269

1.125 23.30 18.78 0.00 0.00 1.06

4 0.69

22 179 305

59 1.64 0.065 0.008

0.3 0.850 0.231 4.249 0.501 0.34 4 0.60 2 7

6.83

0.07

82

43.30 275

1,152 23.85 19.23 0.00 0.00 1.09

4 0.71

22 184 312

61 1.68 0.066 0.008

0.3 0.870 0.237 4.349 0.512 0.34 4 0.62 2

6.99

0.02 0.02 0.02 0.02 0.23 0.24 4.19 4.29 2.21 2.27 8.63 8.83 0.55 0.57 7.94 8.12 0.14 0.14

2.11 2.16 1.72 1.76 0.32 0.33

0.07

84

0.303 0.311 1.081 1.107 1.104 1.130 1.883 1.927 2.281 2.334 0.564 0.577 0.298 0.305 0.929 0.951 0.811 0.830 1.243 1.272 1.652 1.690 1.142 1.169 1.320 1.351 2.069 2.118 3.465 3.546 1.017 1.041 0.845 0.865 0.916 0.938

185.13 1,177 4,924

101.97 82.21 0.00 0.00 4.64

17 3.02

95 785

1,335 260

7.18 0.283 0.033

1.2 3.720 1.012

18.596 2.191 1.47

18 2.64

10 33

29.89

0.08 0.09 1.02

18.34 9.69

37.77 2.43

34.73 0.62

9.23 7.51 1.40

0.31

361

1.328 4.732 4.832 8.240 9.981 2.466 1.302 4.066 3.549 5.439 7.228 5.000 5.777 9.054

15.163 4.449 3.698 4.010


AH-8-10 (1981) NDB No. 10038

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 62

Nutrients and units Amount in 100 grams, edible portion Anwunt in edible portion of

common measures of food Approximate measure and weight

3 oz 1 chop = 85 g^ = 89 g2


Refuse: Bone 20%


Food energy j



Ash g


Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B12 meg {RE.

Vitamin A ■ \W .

45.42 375

1,568 23.27 30.52 0.00 0.00 0.77

5 0.84

26 214 363 72 1.96 0.080 0.009

0.3 1.021 0.275 5.150 1.010 0.39 5 0.77 3 9

11.00

0.02 0.03 0.39 6.80 3.58

14.01 0.89

12.88 0.23

3.47 2.84 0.52

0.12



6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5 22:5 22:6

Cholesterol mg

Phytosterols mg





Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g


103

0 296 1 071 1 089 1 873 2 268 0 557 0 294 0 927 0 799 1 238 1 670 1 116 1 282 2 009 3 365 0 987 0 821 0 890

38.60 318

1,332 19.78 25.94 0.00 0.00 0.65

4 0

22 182 308

61 1.67 0 0

.71

068 008

0.3 0.868 0.234 4.378 0.859 Ü.33 4 0.65 2

9.35

0.10

40.42 333

1,395 20.71 27.16 0.00 0.00 0.68

4 0.74

23 191 323

64 1.74 0.071 0.008

0.3 0.909 0.245 4.584 0.899 0.35 4 0.69 2

9.79

0.02 0.02 0.03 0.03 0.33 0.34 5.78 6.05 3.04 3.18

11.91 12.47 0.76 0.80

10.95 11.46 0.20 0.21

2.95 3.09 2.41 2.52 0.44 0.46

0.10

92

0.252 0.263 0.910 0.953 0.926 0.969 1.592 1.667 1.928 •2.019 0.473 0.496 0.250 0.262 0.788 0.825 0.679 0.711 1.052 1.102 1.420 1.486 0.949 0.993 1.090 1.141 1.708 1.788 2.860 2.995 0.839 0.878 0.698 0.731 0.757 0.792

164.81 ,360 ,689

84.44 110.76

0.00 0.00 2.78

.03 17 3.

94 777

1,317 261

7.11 0.290 0.033

1.1 3.705 0.998

18.689 3.665 1.42

18 2.79

10 33

39.93

0.09 0.12 1.40

24.67 12.98 50.83

3.24 46.74 0.85

12.60 10.29 1.88

0.42

373

1.074 3.887 3.952 6.797 8.231 2.021 1.067 3.364 2.900 4.493 6.060 4.050 4.652 7.291

12.212 3.582 2.979 3.230

AH-8-10 (1981) NDB No. 10179

PORK. FRESH, LOIN. CENTER LOIN. SEPARABLE LEAN AND FAT, Cooked, roasted Page 63


Standard error

Number of samples



— E F


Refuse: Bone 19%



Protein (NX 6.25) , Total lipid (fat) . . , Carbohydrate, total , Fiber Ash

MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . , Potassium Sodium Zinc , Copper Manganese

VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin . . . . , Niacin Pantothenic acid. . , Vitamin B5 ... Folacin Vitamin B-|2 • • •

Vitamin A



10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine' Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine

g ' i kcal í kj



IRE. \lU .

g g g g g mg mg


51.75 305

1,275 25.42 21.75 0.00 0.00 1.07

.99 5 0.

19 196 322 64 2.04 0.077 0.014

0.3 0.826 0.239 5.047 0.774 0.40 1 0.60 2

7.86

0.02 0.02 0.27 4.84 2.53 9.95 0.65 9.14 0.16

2.48 1.97 0.42

0.09

91

0.332 1.182 1.208 2.054 2.490 0.617 0.325 1.014 0.888 1.356 1.795 1.253 1.449 2.273 3.806 1.117 0.928 1.007

43.99 259

1,084 21.60 18.49 0.00 0.00 0.91

5 0.84

16 167 274 54 1.73 0.065 0.012

0.3 0.702 0.203 4.290 0.658 0.34 1 0.51 2 7

6.68

0.08

45.54 268

1,122 22.37 19.14 0.00 0.00 0.94

5 0.87

17 173 284 56 1.80 0.068 0.012

0.3 0.727 0.210 4.441 0.681 0.35 1 0.53 2 7

6.92

0.01 0.01 0.02 0.02 0.23 0.24 4.11 4.26 2.15 2.22 8.46 8.76 0.55 0.57 7.77 8.04 0.14 0.14

2.11 2.18 1.67 1.73 0.36 0.37

0.08

80

0.282 0.292 1.005 1.040 1.027 1.063 1.746 1.808 2.117 2.191 0.524 0.543 0.276 0.286 0.862 0.892 0.755 0.781 1.153 1.193 1.526 1.580 1.065 1.103 1.232 1.275 1.932 2.000 3.235 3.349 0.949 0.983 0.789 0.817 0.856 0.886

190.13 1,120 4,684

93.37 79.92 0.00 0.00 3.91

.63 19 3.

71 721

1,185 235

7.49 0.283 0.051

1.1 3.035 0.878

18.543 2.844 1.45 2 2. 9

30

21

0.06 0.09 1.00

17.79 9.28

36.55 2.38

33.57 0.60

9.12 7.22 1.56

0.34

336

1.220 4.343 4.438 7.546 9.148 2.267 1.194 3.725 3.263 4.982 6.595 4.604 5.324 8.351

13.983 4.104 3.409 3.700

^ Yield from 5.1 oz (146 g) 2 With refuse = 109 g.

raw meat with refuse.

AH-8-10 (1981) NDB No. 10039

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Raw Page 64


PROXIMATE: Water. . .

Food energy

Protein (NX 5.25) .

g ■ kcal íkca

t kj g

Total lipid (fat) g


Ash g


Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper mg


Ascorbic acid mg Thiamin mg

Riboflavin mg

Niacin mg


Folacin meg

Vitamin B^2 f"cg

Vitamin A l^^'


Saturated, total g 4:0 _ 6:0 8:0

10:0. . 12:0 14:0 16:0. . . . 18:0

Monounsaturated, total. . 16:1 . . .

. g

18:1 20:1 22:1


• g

18:3 18:4. 20:4 20:5 . . 22:5 22:6 . . .


. mg

. mg AMINO ACIDS:

Tryptophan g



Methionine g Cystine g

Phenylalanine g

Tyrosine g Valine g Arginine g

Histidlne g

Alanine g

Asparticacid g

Glutamicacid g Glycine g Proline g

Serine g

70.00 159 664 22.04

7.15 0.00 0.00 1.10

.84 5 0.

23 206 362 66 1.67 0.063 0.015

1.0 1.216 0.224 5.133 0.854 0.54 5 0.58 2 7

2.48

0 .01 0 .01 0 .09 1 .58 0 .78 3 .24 0 .23 2 .95 0 05

0 .75 0 62 0 04

0.09

63

0.296 1.037 1.065 1.791 2.172 0.543 0.286 0.882 0.786 1.181 1.530

.118

.305

.045

.424

.005 0.836 0.906

Standard error

0.148

0.119 0.151

0.007

0.128 0.033 0.221 2.679 2.525 1.133 0.035 0.002

0.038 0.013 0.439

1.421 0.131

0.000 0.001 0.002 0.033 0.017

0.006 0.064 0.001

0.017 0.003

0.005

Number of samples

272

232 269

222

126 196 191 80

194 206 179 12

31 18 6

73 75

377 377 377

377 377 71

377 112

314



— E F

68.60 155 650 21.60

7.01 0.00 0.00 1.08

4 0.82

22 202 354 64

1.63 0.062 0.015

1.0 1.192 0.220 5.030 0.837 0.53 5 0.57 2 7

2.43

0.01 0.01 0.09 1.55 0.76 3.18 0.22 2.89 0.05

0.74 0.61 0.04

0.09

62

317.54 719

3.010 99.96 32.43 0.00 0.00 5.01

21 3.81

104 933

1,640 298

7.56 0.286 0.068

4.5 5.516 1.016

23.283 3.874 2.45

22 2.63

10 32

11.24

0 .03 0 .04 0 .40 7 .17 3 .52

14 .71 1 03

13 .36 0 23

3 40 2 83 0 18

0.40

287

14 0.290 1.343 270 1.016 4.7Ö4 277 1.044 4.831 277 1.755 8.124 285 2.129 9.852 286 0.532 2.463

48 0.280 1.297 285 0.864 4.001 285 0.770 3.565 285 1.157 5.357 285 1.499 6.9 40 285 1.096 5.071 282 1.279 5.919 284 2.004 9.276 285 3.356 15.531 282 0.985 4.559 276 0.819 3.792 270 0.888 4.110



206 .37 468

1,956 64 .97 21 .08

0 .00 0 .00 3 .25

14 2 .47

68 606

1,066 194

4 91 0 186 0. 044

2 9 3, 585 0 660

15. 132 2. 518 1. 59

14 1. 71 6

21

7.30

0.02 0.02 0.26 4.66 2.28 9.56 0.67 8.68 0.15

2.21 1.84 0.11

0.26

187

0 .873 3 .057 3 .140 5 .280 6 .403 1 .601 0 .843 2 .600 2 317 3 .482 4 510 3 296 3 847 6 029

10, 094 2 963 2. 465 2 671


AH-8-10 (1981) NDB No. 10040

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Cooked, braiser« Page 65


Standard error

C —

Number of samples



— E F


Refuse: Bone 17%, separable fat 16%


Food energy | ^

Protein (NX 6.25) g Total lipid (fat) . g Carbohydrate, total g Fiber g

Ash g


Potassium mg Sodium mg Zinc mg Copper mg Manganese mg


Vitamin 6^2 *"^S

Vitamin A • IRE. \lU .



10:0 g 12:0 g 14:0 g 16:0. g 18:0 g


Poiyunsaturated, total ... g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Vaiine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

50.19 272

,138 34.77 13.70 0.00 0.00 1.35

6 0.95

22 251 372 55 2.91 0.104 0.032

0.4 0.880 0.270 6.800 0.740 0.45 5 0.61 3 9

4.72

0.01 0.02 0.16 3.02 1.51 6.15 0.43 5.63 0.10

1.66 1.18 0.40

0.08

111

0.467 1.636 1.680 2.826 3.427 0.857 0.451 1.391 1.241 1.864 2.414 1.763 2.058 .227 .402 .585 .318

3. 5. 1. 1. 1.430

42.66 231 967 29.55 11.65 0.00 0.00 1.15

n 5 0.

19 213 316 46 2.47 0.088 0.027

0.3 0.748 0.230 5.780 0.629 0.38 4 0.52 2 7

4.01

0.07

95

30.62 166 694 21.21 8.36 0.00 0.00 0.82

4 0.58

14 153 227 33 1.78 0.063 0.020

0.2 0.537 0.165 4.148 0.451 0.27 3 0.37 2 5

2.Í

0.01 0.01 0.01 0.01 0.14 0.10 2.57 1.84 1.28 0.92 5.23 3.75 0.36 0.26 4.79 3.43 0.08 0.06

1.41 1.01 1.00 0.72 0.34 0.24

0.05

68

0.397 0.285 1.391 0.998 1.428 1.025 2.402 1.724 2.913 2.090 0.728 0.523 0.383 0.275 1.182 0.849 1.055 0.757 1.584 1.137 2.052 1.473 1.499 1.075 1.749 1.255 2.743 1.968 4.592 3.295 1.347 0.967 1.120 0.804 1.216 0.872

152.53 827

3,459 105.67 41.63 0.00 0.00 4.10

19 2.89

67 763

1,131 166

8.84 0.316 0.097

1.2 2.674 0.821

20.665 2.249 1.37

16 1.85 8

26

14.35

0.04 0.05 0.50 9.18 4.59

18.70 1.30

17.11 0.29

5.04 3.59 1.22

0.24

338

1.419 4.972 5.106 8.588 10.415 2.604 1.371 .227 .771 .665 .336 358 254 807

16.417 4.817 4.005 4.346


AH-8-10 (1981) NDB No. 10041

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Cooked, broiled Page 66

Nutrients and units


Mean

— B —

Standard error

Number of samples

C D

Amount in edible portion of comnran measures of food


— E F




Food energy • • •

Protein (NX 6.25) Total lipid (fat) . . Carbohydrate, total Fiber Ash

MINERALS: Calcium Iron Magnesium . . . Phosphorus . . . Potassium .... Sodium Zinc Copper Manganese ....

VITAMINS: Ascorbic acid . . . Thiamin Riboflavin .... Niacin Pantothenic acid. . Vitamin Bg . . . Folacin Vitamin B^2

Vitamin A •


Saturated, total, . . . 4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0


Polyunsaturated, total . 18:2 18:3 18:4 20:4 ....... 20:5 22:5 22:6


AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine» Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidlne Alanine Asparticacid Glutamicacid Glycine Proline Serine

g • (kcal \ kj

g g


mg mg mg mg

mcg mcg

IRE.

g g g g g g g g g g g g g g g g g g g g g g mg mg

56.76 231 967

32.00 10.48 0.00 0.00 1.43

5 0.92

30 244 420 78 2.23 0.082 0.011

0.4 1.149 0.308 5.542 0.691 0.47 6

74

3.61

0.01 0.01 0.12 2.31 1.16 4.71 0.33 4.31 0.07

1.27 0.90 0.31

0.06

0.431 1.505 1.547 2.601 3.154 0.788 0.415 1.280 1.141 1.715 2.222 1.623 1.894 2.969 4.971 1.459 1.213 1.315

0.666

0.286 0.635

24

24 24

0.008 0.140 0.071

0.024 0.262

0.058

0.005

133 133 133

133 133

133 1

80

48.25 196 822 27.20 8.91 0.00 0.00 1.22

4 0.78

25 208 357 66

1 0

89 070

0.009

0.3 0.977 0.262 4.711 0.587 0.40 5 0.63 2 7

3.07

0.01 0.01 0.10 1.96 0.99 4.00 0.28 3.66 0.06

1.08 0.77 0.26

0.05

83

40.87 166 696 23.04 7.54 0.00 0.00 1.03

3 0.66

21 176 302 56 1.60 0.059 0.008

0.3 0.827 0.222 3.990 0.498 0.34 4 0.53 2 6

2.60

0.01 0.01 0.09 1.66 0.84 3.39 0.24 3.10 0.05

0.91 0.65 0.22

0.04

71

0.366 0.310 1.279 1.084 1.315 1.114 2.211 1.873 2.681 2.271 0.670 0.567 0.353 0.299 1.088 0.922 0.970 0.822 1.458 1.235 1.889 1.600 1.380 1.169 1.610 1.364 2.524 2.138 4.225 3.579 1.240 1.050 1.031 0.873 1.118 0.947

175.05 713

2,983 98.68 32.32 0.00 0.00 4.41

.83 14 2.

92 753

1,295 241

6.86 0.253 0.034

1.2 3.544 0.950 17.092 2.131 1.45

18 2.27 7

24

11.15

0.04 0.03 0.37 7.12 3.58

14.53 1.02

13.29 0.22

3.92 2.78 0.96

0.19

30 3

1.329 4.641 4.771 8.021 9.727 2.430 1.280 3.948 3.519 5.289 6.853 5.005 5.841 9.156

15.331 4.500 3.741 4.055


AH-8-10 (1981) NDB No. 10042

PORK, FRESH. LOIN, CENTER LOIN. SEPARABLE LEAN ONLY, Cooked, pan-fried Page 67




Food energy


i kcal \kj



Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg.


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin B^2 "'^^ ÍRE. \IU .


Saturated, total

4:0

Vitamin A

6:0. 8:0.

10:0.

12:0.

14:0.

16:0.

18:0. Monou osatura ted,

16:1

18:1

20:1

22:1 Polyunsaturated,

18:2.

18:3 .

18:4.

20:4.

20:5 .

22:5 .

22:6 .

Cholesterol

Phytosterols

AMINO ACIDS: Tryptophan

Threonine . Isoleucine .

Leucine . .

Lysine . . Methionine

Cystine , . Phenylalanine

Tyrosine Valine . . Arginine. .

Histidine. .

Alanine . .

Aspartic acid

Glutamic acid

Glycine . .

Proline . ,

Serine . .

g g g g g g g g g g g g g g g g mg mg



Mean error samples 3 OZ

= 85 g^ 1 Chop = 67 g^

fat 20%

F

54.44 1.134 4 46.27 36.47 148.19 266 226 178 725

1,115 947 747 3,034 28.76 0.475 3 24.45 19.27 78.28 15.92 0.259 3 13.53 10.67 43.33 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.88 0.75 0.59 2.40

5 4 3 14 1.00 0.85 0.67 2.72

32 27 22 88 265 225 178 721 455 387 305 1,240

85 72 57 231 2.41 2.05 1.61 6.56 0.089 0.076 0.060 0.242 0.012 0.010 0.008 0.033

0.4 0.3 0.3 1.1 1.250 1.063 0.838 3.403 0.330 0.281 0.221 0.898 6.010 5.109 4.027 16.359 0.792 0.673 0.531 2.156 0.50 0.43 0.34 1.36 6 5 4 17 0.73 0.62 0.49 1.98 2 2 2 7 8 7 5 22

5.46

0.02 0.02 0.19 3.50 1.74 7.13 0.49 6.53 0.11

1.99 1.43 0.47

0.09

107

387 353 390 338 835

0.709 0.373 1.151 1.026 1.542 1.997 1.459 1.703 2.669 4.469 1.312 1.091 1.183

4.64 3.66

0.01 0.01 0.01 0.01 0.16 0.13 2.97 2.34 1.48 1.17 6.06 4.78 0.42 0.33 5.55 4.38 0.10 0.08

1.69 1.33 1.22 0.96 0.40 0.31

0.08

91

0.06

71

0.329 0.259 1.150 0.907 1.182 0.931 1.987 1.566 2.410 1.899 0.603 0.475 0.317 0.250 0.978 0.771 0.872 0.687 1.311 1.033 1.697 1.338 1.240 0.978 1.448 1.141 2.269 1.788 3.799 2.994 1.115 0.879 0.927 0.731 1.006 0.793

14.86

0.04 0.05 0.51 9.52 4.74

19.42 1.34

17.77 0.30

5.41 3.89 1.27

0.25

290

1.053 3.683 3.784 6.364 7.717 1.930 1.015 3.133 2.793 4.197 5.436 3.971 4.636 7.265

12.165 3.571 2.970 3.220


AH-8-10 (1981) NDB No. 10176

PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Cooked, roasted Page 68


PROXIMATE: Water . . . g •

kcal íkca t kj Food energy




Vitamin B^2 ^<^g

Vitamin A |



10:0 12:0 14:0 16:0 18:0


Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 "g 22:6 g


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

Mean

— B —

57.26 240

1.003 28.49 13.08 0.00 0.00 1.17

.09 6 1.

21 219 362

69 2.28 0.081 0.016

0.4 0.908 0.261 5.457 0.652 0.45 1 0.60 2

4.51

0.01 0.01

.16 0. 2.88 1.44 5.88 0.41 5.38 0.09

1.58 1.13 0.38

0.08

91

0.383 1.340 1.377 2.315 2.808 0.702 0.369 1.140 1.016 1.527 1.978 1.445 1.686 2.644 4.426 1.299 1.080 1.171

Standard error

Number of samples



— E F

48.67 204 852 24.22 11.12 0.00 0.00 0.99

5 0.93

18 186 307 59 1.94 0.069 0.014

0.3 0.772 0.222 4.638 0.554 0.38 1 0.51 2 6

3.83

0.06

42.95 180 752 21.37 9.81 0.00 0.00 0.88

4 0.82

16 164 271 52 1.71 0.061 0.012

0.3 0.681 0.196 4.093 0.489 0.34 0 0.45 2 6

3.38

0.01 0.01 0.01 0.01 0.13 0.12 2.45 2.16 1.23 1.08 5.00 4.41 0.35 0.31 4.57 4.03 0.08 0.07

1.35 1.19 0.96 0.84 0.32 0.29

0.06

0.326 0.287 1.139 1.005 1.170 1.033 1.968 1.736 2.387 2.106 0.597 0.527 0.314 0.277 0.969 0.855 0.864 0.762 1.298 1.145 1.681 1.484 1.228 1.084 1.433 1.265 2.247 1.983 3.762 3.320 1.104 0.974 0.918 0.810 0.995 0.878


Refuse: Bone 19%, Separable fat 12%

179 .22 750

3,138 89 .17 40 94 0 .00 0 .00 3 .66

17 3 .42

67 685

1,132 216

7 13 0 25.4 0 050

1 1 2 842 0 817

17. 080 2 041 1. 41 2 1. 88 7

23

14.11

0.04 0.04 0.49 9.03 4.51

18.40 1.28

16.84 0.29

4.96 3.52 1.20

0.24

286

1.199 4.194 4.310 7.246 8.789 2.197 1.155 3.568

.180

.780

.191

.523

.277 8.276

13.853 4.066 3.380 3.665

^ Yield from 6.0 oz (171 g) raw meat with refuse. ^- With refuse = 109 g.

AH-8-10 (1981) NDB No. 10043

PORK, FRESH. LOIN. CENTER RIB. SEPARABLE LEAN AND FAT, Raw Page 69

Nutrients and units


Standard error

Amount in edible portion of cx>mmon measures of food



Refuse: Bone 26%


Food energy | ,

Protein (NX 6.25) g

Total lipid (fat) g


Fiber g

Ash g MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin B^2 *"^^ . . (RE.

Vitamm A j

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4. . ,. g

20:4 g 20:5 g 22:5 g 22:6 g




Leucine« g

Lysine g

Methionine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

GluUmlcadd g Glycine g

Proline g

Serine g

57.72 288

1,204 17.87 23.44 0.00 0.00 0.81

0.66 18

198 347

38 1.37 0.053 0.008

0.2 0.689 0.225 4.240 0.632 0.37 6 0.48 2 7

8.44

0.02 0.03 0.30 5.25 2.79

10.85 0.68 9.97 0.18

2.49 2.18 0.19

0.12

64

0.229 0.824 0.839 1.439 1.743 0.429 0.227 0.711 0.616 0.950 1.277 0.863 0.994 1.557 2.607 0.765 0.636 0.689

0.844

0.356 0.925

0.015

0.383 0.018 0.764

1.003

0.002

0.026

0.001 0.004 0.013 0.206 0.112

0.028 0.391 0.012

0.088 0.012

0.008

1.599

64.65 322

1,348 20.01 26.25 0.00 0.00 0.91

9 0.74

20 222 389 43 1.54 0.059 0.009

0.3 0.772 0.252 4.749 0.708 0.42 7 0.53 2

9.45

0.13

71

261.84 1,305 5,460

81.04 106.32

0.00 0.00 3.69

.98 35 2.

81 898

1,574 174

6.22 0.240 0.036

1.1 3.125 1.021

19.233 2.867 1.68

27 2.16

10 32

38.2Í

0.02 0.08 0.03 0.12 0.34 1.37 5.88 23.80 3.12 12.64 2.15 49.22 0.76 3.09 1.16 45.21 0.20 0.83

2.78 11.28 2.44 9.88 0.22 0.87

0.53

289

0.256 1.039 0.923 3.738 0.940 3.806 1.612 6.527 1.952 7.906 0.480 1.946 0.254 1.030 0.796 3.225 0.690 2.794 1.064 4.309 1.430 5.792 0.967 3.915 1.113 4.509 1.744 7.063 2.920 11.825 0.857 3.470 0.712 2.885 0.772 3.1?5

193.78 966

4,041 59.97 78.68 0.00 0.00 2.73

26 2.21

60 664

1,165 129

4.60 0.178 0.027

0.8 2.313 0.755

14.234 2.122 1.25

20 1.60 7

23

28.33

0.06 0.09 1.02

17.61 9.36

36.43 2.29

33.46 0.61

8.35 7.31 0.64

0.39

214

0.769 2.766 2.817 4.831 5.851 1.440 0.762 2.387 2.068 3.189 4.287 2.897 3.337 5.227 8.752 2.568 2.135 2.313

With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.

AH-8-10 (1981) NOB No. 10044

PORK, FRESH. LOIN, CENTER RIB, SEPARABLE LEAN AND FAT, Cooked, braised Page 70




PROXIMATE: Water g . _ . / kcal Food energy | ,

Protein (NX 6.25) g ToUl lipid (fat) g Carbohydrate, total g Fiber g Ash g



Vitamin B^2 ^^S

Vitamin A \ui



10:0 g 12:0. . g 14:0 g 16:0 g 18:0 g





Mean Standard

error Number of

samples

Approximate 3 oz

=: 85 g^

measure and weight 1 chop = 67 g2

Refuse: Bone 25%

E F G

43.20 36.72 28.94 148.34 367 312 246 1,260

1,535 1,305 1,029 5,273 28.58 24.29 19.15 98.14 27.16 23.08 18.20 93.26 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.04 0.88 0.69 3.56

10 9 7 36 1.07 0.91 0.71 3.66

20 17 13 68 210 179 141 722 413 351 277 1,417

48 41 32 165 2.35 2.00 1.58 8.08 0.090 0.077 0.060 0.309 0.010 0.009 0.007 0.034

0.3 0.3 0.2 1.2 0.5 30 0.451 0.355 1.820 0.274 0.233 0.184 0.941 5.641 4.795 3.779 19.371 0.548 0.466 0.367 1.882 0.32 0.27 0.21 1.10 6 5 4 22 0.54 0.46 0.36 1.84 3 2 2 10

10 8 6 33

9.82

0.02 0.03 0.34 6.06 3.19

12.47 0.80

11.46 0.21

3.06 2.48 0.48

0.11

95

0.370 1.324 1.350 2.307 2.794 0.691 0.364 1.140 0.993 1.523 2.030 1.395 1.610 2.524 4.226 1.240 1.031 1.118

8.34 6.58

0.02 0.01 0.03 0.02 0.29 0.23 5.15 4.06 2.71 2.13

10.60 8.35 0.68 0.54 9.74 7.68 0.18 0.14

2.60 2.05 2.11 1.66 0.40 0.32

0.09 0.07

64

0.315 0.248 1.125 0.887 1.148 0.905 1.961 1.546 2.375 1.872 0.587 0.463 0.309 0.244 0.969 0.764 0.844 0.665 1.295 1.020 1.726 1.360 1.186 0.935 1.369 1.079 2.145 1.691 3.592 2.831 1.054 0.831 0.876 0.691 0.950 0.749

33.71

0.08 0.10 1.17

20.80 10.94 42,

2. 81 75

39.35 0.71

10.51 8.51 1.63

0.37

328

1.271 4.547 4.636 7.922 9.595 2.373 1.250 3.915 3.410 5.230 6.971 4.790 5.529 8.667

14.512 4.258 3.540 3.839


AH-8-10 (1981) NDB No. 10045

PORK. FRESH, LOIN. CENTER RIB. SEPARABLE LEAN AND FAT, Cooked, broiled Page 71

Nutrients and units


Standard error

c —

Number of samples


Approximate measure and weight 3 oz 1 chop 85 g^ = 77 g'

— E- F —


Refuse: Bone 26%



Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total . Fiber Ash

MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . . Potassium Sodium Zinc

Copper Manganese

VITAMINS: Ascorbic acid. . . . Thiamin Riboflavin . . . . , Niacin Pantothenic acid. . Vitamin B5 ... Folacin Vitamin B-\2 • • ■

Vitamin A



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan Threonine Isoleucine

Leucine« Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine , Histidine Alanine Asparticacid Glutamic acid Glycine Proíine Serine

g ■ ■ ■ kcal . .

47.52 343

kj . . . g ■■ ■ g • • ■ g ' • ■ g ■ ■ ■ g ■ ■ '

1,434 24.58 26.36 0.00 0.00 1.09

mg. . . 13 mg. . . 0.72 mg. . . 25 mg. . . 227 mg. . . 371 mg.^. . 61 mg. . . 2.03 mg. . . 0.075 mg, . . 0.017

mg. . . 0.2 mg. . . 0.785 mg. . . 0.282 mg. . . 4.717 mg. . . 0.628 mg. . . 0.34 mcg . . 7 mcg . 0.68

IRE. . 2 \iu. . 7

g ■ • 9.51 g • •

g • •

g • •

g • ■ 0.02 g . . 0.03 g ■ • 0.33 g • • 5.87 g . . 3.08 g • • 12.08 g ' • 0.78 g ' ■ 11.10 g . . 0.20 g ■ ■ g • • 2.98 g ■ ■ 2.39 g . • 0.48 g ■ '

g • ■ 0.11 g . •

g ■ •

g • • mg. . 93 mg. .

g ■ ■ g • •

g ■ ■ g ' •

0.317 1.139 1.161 1.983

g . . 2.403

g ' • 0.593

g • ' 0.312 g • - 0.980 g • • 0.853 g ' • 1.310 g • • 1.749 g • • 1.198 g • • 1.381 g • • 2.165 g • • 3.626 g ■ ■ 1.064 g • ■ 0.885 g ■ ■ 0.959

40.40 291

1.219 20.90 22.40 0.00 0.00 0.93

11 0.61

21 193 315 52 1.73 0.064 0.014

0.2 0.667 0.240 4.009 0.534 0.28 6 0.58 2 6

8.09

0.09

79

36.59 264

1,104 18.93 20.29 0.00 0.00 0.84

10 0.56

19 175 285 47 1.57 0.058 0.013

0.2 0.604 0.217 3.632 0.484 0.26 6 0.52 2 6

7.33

0.02 0.02 0.02 0.02 0.28 0.25 4.99 4.52 2.62 2.37

10.27 9.30 0.66 0.60 9.44 8.55 0.17 0.15

2.54 2.30 2.03 1.84 0.41 0.37

0.08

72

0.269 0.244 0.968 0.877 0.987 0.894 1.686 1.527 2.043 1.850 0.504 0.457 0.265 0.240 0.833 0.755 0.725 0.657 1.114 1.009 1.487 1.347 1.018 0.922 1.174 1.063 1.840 1.667 3.082 2.792 0.904 0.819 0.752 0.681 0.815 0.738

159.54 1.150 4,813

82.53 88.47 0.00 0.00 3.67

43 2.42

85 761

1,244 204

6.83 0.252 0.057

0.7 2.635 0.947

15.835 2.108 1.12

24 2.28 8

25

31.94

0 07 0 .10 1 11

19 .72 10 33 40 .55

2 62 37 .26

0 .67

10 .02 8 .04 1 .62

0.36

313

1.064 3.824 3.897 6.657 8.067 1.991 1.047 3.290 2.864 4.398 5.871 4.022 4.636 7.268

12.172 3.572 2.971 3.219


AH-8-10 NDB No.

:i981) 10046

PORK. FRESH. LOIN. CENTER RIB. SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 72


Number of



3 oz 1 chop = 85 g^ = 88 g^ — E F


Refute: Bone 26%


Food energy

• g ' íkcal 1 kj

Vitamin A •


Carbohydrate, total g Fiber g Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc . , mg

Copper mg

Manganese mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg


Folacin meg

Vitamin 8^2 ^c^g IRE.

\lU . LIPIDS:

Fatty acids:


10:0 g

12:0 g

14:0 g

16:0

18:0


18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5 ....:. 22:5 22:6 ¿

Cholesterol mg

Phytosterols . , mg AMkNO ACIDS:

Tryptophan g


Leucine g Lysine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Serine g

g

44.10 390

1,631 21.62 32.99 0.00 0.00 0.97

.66 7 0.

21 208 352 45 1.62 0.068 0.006

0.2 0.636 0.278 4.381 0.597 0.33 6

62

11.92

0 03 0 04 0 42 7 36 3 90

15 18 0 96

13 96 0 25

3 71 3 08 0 52

0.12

84

0.271 0.989 1.002 1.735 2.100 0.513 0.271 0.860 0.734 1.147 1.566 1.020 1.165 1.826 3.058 0.897 0.746 0.809

37.48 331

1,387 18.37 28.04 0.00 0.00 0.83

6 0,

18 177 299 38 1. 0.

56

38 058

0.005

0.2 0.541 0.236 3.724 0.507 0.28 5 0.52 2

10.13

0.10

71

0.230 0.841 0.852 1.475 1.785 0.436 0.230 0.731 0.624 0.975 1.331 0.867 0.990 1.552 2.599 0.762 0.634 0.688

38.80 343

1,435 19.02 29.03 0.00 0.00 0.86

6 0.58

19 183 309

40 1.43 0.060 0.005

0.2 0.560 0.245 3.855 0.525 0.29

54

10.49

0.02 0.02 0.03 0.03 0.36 0.37 6.26 6.48 3.31 3.43 2.90 13.35 0.82 0.85 1.87 12.29 0.22 0.22

3.16 3.27 2.61 2.71 0.44 0.45

0.11

74

0.238 0.870 0.882 1.527 1.848 0.451 0.238 0.757 0.646 1.009 1.378 0.898 1.025 1.607 2.691 0.789 0.656 0.712

154.03 ,362 ,698

75.51 115.23

0.00 0.00 3.40

.30 25

2. 74

728 1,228

157 5.66 0.238 0.021

0.7 2.222 0.971

15.303 2.085 1.15

21 2.15

10 33

41.64

0.09 0.13 1.46

25.71 13.62 53.01 3.36

48.77 0.89

12.97 10.74 1.81

0.42

294

0.947 3.455 3.500 6.060 7.335 1.792 0.947 3.004 2.564 4.006 5.470 3.563 4.069 6.378

10.682 3.133 2.606 2.826


AH-8-10 (1981) NDB No. 10180

PORK, FRESH, LOIN, CENTER RIB, SEPARABLE LEAN AND FAT. Cooked, roasted Page 73

Nutrients and units


Standard error

Number of samples

C D


Approximate measure and weight 3 oz 1 chop 85 g^ = 79 g"

— E F


Refuse: Bone 27%


kcal {kca kj

Food energy



Fiber g

Ash g


Iron mg

Magnesium mg


Sodium mg

Zinc mg Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin B12 ^^g

Vitamin A t .„


Saturated, total g .

4:0 g . 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g


16:1 g

18:1 g

20:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucinc' g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamicacid g

Glycine g

Proline g

Serine g

50.71 318

1,333 24.74 23.60 0.00 0.00 0.94

10 0.89

19 224 368 44 1.96 0.074 0.009

0.3 0.588 0.279 4.903 0.679 0.35 8 0.56 3

K52

0.02 0.03 0.30 5. 2.

10. 0. 9,

26 75 81 70 93

0.18

2.68 2.14 0.45

0.10

81

0.321 1.149 1.172 1.999 2.422 0.599 0.316 0.987 0.863 1.320 1.753 1.213 1.402 2.199 3.681 1.080 0.898 0.974

43.10 271 ,133 21.03 20.06 0.00 0.00 0.80

0.76 16

191 313 37 1.66 0.063 0.008

0.2 0.500 0.237 4.168 0.577 0.29 7 0.48 2 7

7.25

0.08

69

40.06 252

1,053 19.55 18.64 0.00 0.00 0.74

0.71 15

177 291 35 1.55 0.058 0.007

0.2 0.465 0.220 3.873 0.536 0.27 6 0.44 2 7

6.73

0.02 0.02 0.02 0.02 0.25 0.23 4.47 4.15 2.33 2.17 9.18 8.54 0.60 0.55 8.44 7.84 0.15 0.14

2.28 2.12 1.82 1.69 0.38 0.35

0.08

64

0.273 0.254 0.977 0.908 0.996 0.926 1.699 1.579 2.059 1.913 0.509 0.473 0.269 0.250 0.839 0.780 0.734 0.682 1.122 1.043 1.490 1.385 1.031 0.958 1.192 1.108 1.869 1.737 3.129 2.908 0.918 0.853 0.763 0.709 0.828 0.769

167.90 1,055 4,412

81.92 78.13 0.00 0.00 3.12

.96 33 2.

61 743

1,218 146

6.48 0.245 0.030

1.0 1.947 0.924

16.234 2.24& 1.14

25 1.85 9

28

28.22

0.06 0.09 0.98

17.40 9.09

35.78 2.32

32.86 0.59

7.08 1.48

0,33

269

1.063 3.804 3.880 6.619 8.019 1.983 1.046 3.268 2.857 4.371 5. 4, 4. 7,

12. 3, 2.

804 016 642 281 188 576 973

3.225


AH-8-10 (1981) NDB No. 10047

PORK, FRESH. LOIN, CENTER RIB, SEPARABLE LEAN ONLY, Raw Page 74





kcal (kca t kj

g

Food energy

Protein (NX 6.25) . . Total lipid (fat) g .

Carbohydrate, total g . Fiber g .

Ash g .


Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg. Copper mg.

Manganese mg.

VITAMINS: Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.



Vitamin B^2 ^(^g

Vitamin A I '



10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6 g

Cholesterol mg


Tryptophan g


Leucine> g Lysine g Methionine g


Tyrosine g

Valine g Arginine g

HIstidine g

Alanine g

Asparticacid g

Glutamic acid g Glycine g Proline g

Serine g

Standard Number of Approximate measure and weight Refuse:Bone 26%, separable Mean error samples 1 chop

= 86 g^ 1 lb

= 453.6 g fat 17%

E ■■ - ■ G

69.56 0.338 84 59.82 315.54 179.89 161 138 730 416 674 579 3,055 1,742 21.80 0.330 53 18.75 98.90 56.38 7.53 0.419 84 6.47 34.14 19.46 0.00 0.00 0.00 0.00 0.00 0.00 0.00 OiOO 0.98 0.013 49 0.84 4.45 2.54

9 0.476 21 8 42 24 0.77 0.020 55 0.66 3.48 1.99

22 0.937 21 19 102 58 241 207 1,091 622 423 2.440 141 363 1,917 1,093

45 1.101 159 38 202 115 1.62 0.021 43 1.40 7.36 4.20 0.060 0.002 55 0.052 0.272 0.155 0.010 0.003 2 0.009 0.045 0.026

0.3 0.211 3 0.3 1.4 0.8 0.856 0.032 49 0.736 3.883 2.214 0.268 0.007 52 0.230 1.216 0.693 5.036 0.299 11 4.331 22.843 13.023 0.766 0.082 4 0.659 3.475 1.981 0.47 0.033 4 0.40 2.13 1.22 7 1.450 4 6 34 19 0.53 0.044 11 0.46 2..4 2 1.38 2 1 2 9 5 6 1 5 28 16

2.61

0.01 0.01 0.09 1.66 0.82 3.41 0.24 3.10 0.05

0.79 0.66 0.04

0.09

55

0.293 1.025 1.053 1.772 2.149 0.537 0.283 0.872 0.778 1.168 1.514 1.106 1.291 2.023 3.387 0.994 0.827 0.896

0.000 0.001 0.005 0.092 0.045

0.013 0.173 0.003

0.038 0.003

0.007

1.054

73 75

377 377 377

377 377 71

377 112

314

58

2.24

0.01 0.01 0.08 1.43 0.70 2.94 0.21 2.67 0.05

0.68 0.56 0.04

0.08

11.83

0.03 0.04 0.43 7.54 3.70

15.48 1.08

14.07 0.24

3.57 2.97 0.19

0.42

47 249

14 0.252 1.329 270 0.882 4.649 277 0.906 4.776 277 1.524 8.038 285 1.848 9.748 286 0.462 2.436

48 0.243 1.284 285 0.750 3.955 285 0.669 3.529 285 1.004 5.298 285 1.302 6.868 285 0.951 5.017 282 1.110 5.856 284 1.740 9.176 285 2.913 15.363 282 0.855 4.509 276 0.711 3.751 270 0.771 4.064

6.74

0.02 0.02 0.24 4.30 2.11 8.83 0.62 8.02 0.14

2.04 1.69 0.11

0.24

142

0.758 2.651 2.723 4.582 5.557 1.389 0.732 2.255 2.012 3.020 3.915 2.860 3.339 5.231 8.759 2.570 2.139 2.317


AH-8-10 NDB No.

:i981) 10048

PORK. FRESH. LOIN. CENTER RIB. SEPARABLE LEAN ONLY. Cooked, braised Page 75

Amount in edible portion of Amount in edible portion of

Nutrients and units

Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased

Standard Number of Mean error samples

3 oz 1 chop = 85 g^ = 53 g^

RefuseiBone 25%, separable fat 16%

A

PROXIMATE: Water 49.92 42.43 26.46 133.59

742 í kcal . \kj . .

g ■ ■ g ■ ■

277 236 147 Food energy 1,160 986 615 3,104

Protein (NX 6. 25) .... Total lipid (fat)

34.44 14.43 0.00 0.00

29.27 18.25 12.27 7.65 0.00 0.00

92.16 38.61 0.00

Carbohydrate, total .... g ' • 0.00 0.00 0.00 Fiber Ash .

g ■ ■ g ' ■

mg. . mg. . mg. . mg. . mg. . mg. . mg. . mg. . mg. .

1.20

12 1.26

23 250 501

52 2.82 0.100

1.02 0.64

10 6 1.07 0.67

20 12 213 132 426 266

44 28 2.40 1.50 0.085 0.053

3.21

MINERALS: Calcium Iron Magnesium Phosphorus Potassium Sodium

32 3.37

62 670

1,340 139

Zinc Copper Manganese

7.56 0.268

0.012 0.010 0.006 0.032

VITAMINS: Ascorbic acid Thiamin

mg. . mg. . mg. .

0.4 0.585 0.318

0.4 0.2 0.497 0.310 0.270 0.169

1.2 1.565

Riboflavin 0.851

Njacin . mg. . mg. .

6.469 0.660

5.499 3.429 0.561 0.350

17.311

Pantothenic acid 1.766

Vitamin B5 Folacin

mg. . mcg .

0.39 8

0.33 0.21 7 4

1.04 21

Vitamin B12 mcg . 0.52 0.44 0.28 1.39 (RE. 3 2 2 7

Vitamin A 9 7 5 24 LIPIDS:

Fatty acids: Saturated, total g • 4.97 4.23 2.64 13.31

4:0 g ■ 6:0 g ■ 8:0 ■ g •

10:0 ■ g • 0.01 0.01 0.01 0.04 12:0 • g ■ 0.02 0.01 0.01 0.04 14:0 ■ g • 0.17 0.15 0.09 0.46 16:0 ■ g ' 3.18 2.70 1.69 8.52 18:0 ■ g • 1.59 1.35 0.84 4.26

Monounsaturated, total. . • g • 6.49 5.51 3.44 17.36 16:1 • g ■ 0.45 0.38 0.24 1.20 18:1 ■ g • 5.94 5.04 3.15 15.88 20:1 . g ■ 0.10 0.09 0.05 0.27 22:1 ■ g ■

Polyunsaturated, total . . ■ g ■ 1.75 1.49 0.93 4.68 18:2 . g . 1.24 1.06 0.66 3.33 18:3 • g • 0.42 0.36 0.22 1.13 18:4 ■ g ■ 20:4 ■ g ■ 0.08 0.07 0.04 0.22 20:5 ■ g ■ 22:5 ■ g ■ 22:6 • g ■

Cholesterol . mg. ■ • 97 82 51 258 Phytosterols . mg.

AMINO ACIDS: Tryptophan ■ g ■

• g ■ • g

0.463 1.620 1.664

0.394 0.245 1.377 0.859 1.414 0.882

1.239 4.335

Isoleucine 4.453

Leucine« .... . g ■ . g • . g ' . g • . g ■ . g • • g '

2.799 3.394

2.379 1.483 2.885 1.799

7.490

Lysine Methionine Cystine Phenylalanine

9.082 0.849 0.446

0.722 0.450 0.379 0.236

2.272 1.193

. . 1.378

. . 1.229

. . 1.846

1.171 0.730 1.045 0.651 1.569 0.978

3.688 3.289

Valine 4.940

Arginine Histidine

g 2.391 2.032 1.267 6.398

g • . . 1.747 1.485 0.926 4.675

Alanine . g • . . 2.039 1.733 1.081 5.456

Aspartic acid . g ■ . . 3.196 2.717 1.694 8.552

Glutamicacid . g ■ . . 5.350 4.548 2.836 14.317 Glycine Proline ....

g • . . 1.570 1.335 0.832 4.201 . g • . . 1.306 1.110 0.692 3.495

Serine . g ■ . . 1.416 1.204 0.750 3.789


AH-8-10 (1981) NDB No. 10049

PORK. FRESH, LOIN. CENTER RIB, SEPARABLE LEAN ONLY, Cooked, broiled Page 76


Standard error

PROXIMATE: Water g , 54.47 P . ikcal . . 258 Foodenergy \ kj . . . 1.079

Protein (NX 6.25) g . . . 28.82 Toul lipid (fat) g . . . 14.94 Carbohydrate, total g . . . 0.00 Fiber g 0.00 Ash g . . '. 1.25

MINERALS: Calcium mg. . . 15 Iron mg. . . 0.81 Magnesium mg. . . 30 Phosphorus mg. . . 266 Potassium mg. . . 4 39 Sodium mg. . . 6 7 Zinc mg. . . 2.3 8 Copper mg. , . 0.080 Manganese mg. . . 0.020

VITAMINS: Ascorbic acid mg. . . 0.3 Thiamin mg. . . 0.894 Riboflavin mg. . . 0.323 Niacin mg. . . 5.2 31 Pantothenicacid mg. . . 0.7 46 Vitamin B5 mg. . . 0.40 Folacin meg . . 9 Vitamin 8^2 meg . . 0.7 0

Vitamin A i^^' ' ' ^ \lU . . . 6


Saturated, total g . . . 515 4:0 g . . . 6:0 g . . . 8:0 g

10-0 g . . • 0.01 ^2:0 g ... 0.02

^^•0 g . . . 0.18 ^^'■^ g • • . 3.29 18^0 ^ • . . 1.65

Monounsaturated, total. . . g . . . 6 71

16-■• g . . . 0.'4 7 l^-l g • • • 6.14 20^1 g ■ ■ • 0.11 22:1 g ...

Polyunsaturated, total . . . ^ . . . 181

18-2 ^ ... 1.29

]l'] g . . . 0.44 18:4 g ...

J^^^ S • • • 0.09 20:5 g . . . 22:5 ^ 22:6 g ...

Cholesterol mg. . . QA

Phytosterols mg. . . AMINO ACIDS:

Tryptophan g . . . 0.387 Threonine g . . . 1.356 Isoleucine g . . . 1.393 Leucine. g ... 2.342 Lysine g ■ . . 2.8 40 Methionine g . . . 0.710 Cystine g . . . 0.373 Phenylalanine g . . . 1,153 Tyrosine g . . . 1.028 Valine g . . . 1.5 45 Arginine g . . . 2.001 Histidine g . . . 1.462 Alanine g . . . 1.706 Asparticacid g . . . 2.674 Glutamicacid g . . . 4,477 Glycine g . . . 1.314 Proline g . . . 1.093 Serine g . . . 1 .185

J Yield from 7.2 oz (205 g) raw meat with refuse. With refuse = 104 g.

1.181

1.420 1.718

0.030

0 .039 4 .110

9, .625 1 .219 0, .100 0, .003 0. .010

0, .049 0. .084 0. .019 0. ,188 0. .025 0. ,038

0.031

3.10g

Number of samples

11

11 11

11

1 12 3 1

12 12 12 12 2

3 12 12 11 6 4 1

12 1 1

11


Approximate measure and weight 3 OZ 1 chop

= 85 gi = 63 9^ E F

46 .30 219 917 2 4 .50 12 .70 0 .00 0, .00 1 .06

13 0, .69

25 226 373 57 2. .02 0, .068 0. ,017

0. ,2 0. 760 0. ,275 4. 446 0. 634 0. 34 7 0. 59 2 5

4.38

80

34.32 162 679

18.16 9.41 0.00 0.00 0.79

9 0.51

19 168 276

42 1.50 0.050 0.013

0.2 0.563 0.203 3.296 0.470 0.25

44

3.24

0.01 0.01

0.020 0.379 0.190

133 133 133

0.01 0.15 2.80 1.40

0.01 0.11 2.08 1.04

0.056 0.707

133 133

5.71 0.40 5.22

4.23 0.29 3.87

0.09 0.07

0.150 133 1.54 1.0 9

1.14 0.81

1 0.37 0.27

0.010 80 0.07 0.05

59

14 0.329 0.244 270 1.153 0.854 277 1.184 0.878 277 1.991 1.475 285 2:. 4 1 4 1.789 286 0.60 4 0.447 48 0.317 0.235

285 0.980 0.726 285 0.874 0.648 285 1.313 0.973 285 1.701 1.261 285 1.243 0.921 282 1.450 1.075 284 2.273 1.685 285 3.805 2.821 282 1.117 0.828 276 0.929 0.689 270 1.007 0.747



148 .28 702

2,936 78 .44 40, .66 0 .00 0, .00 3 .40

40 2, .22

81 724

1,194 183

6. ,46 0. .218 0. ,054

0, ,7 2. 433 0. ,879

14. 239 2. ,031 1. 09

23 1. 90 5

17

14.01

0.04 0.04 0.48 8.97 4.48

18.28 1.27

16.72 0.29

4.92 3.50 1.19

0.24

255

1 .053 3 .691 3 .792 6 .375 7 .730 1 .933 L .015 3 .138 2, .798 4, .205 5. .447 3. .980 4. ,644 7. .279

12. ,186 3. .577 2. ,975 3. ,226

AH-8-10 (1981) NDB No. 10050

PORK, FRESH, LOIN, CENTER RIB, SEPARABLE LEAN ONLY, Cooked, pan-fried Page 77



Nutrients and units


Standard error

Number of samples



= 85 g^ = 62 g^ — E F




lyAINERALS: Calcium Iron Magnesium . . . . Phosphorus , . . . Potassium Sodium Zinc Copper Manganese

VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin B^2 • • ■ •

Vitamin A



10:0 12:0 14:0 16:0. 18:0




AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamic acid Glycine Proline Serine

fkcal \ kj

g g g g g

mg mg mg mg mg mg mg mg


fRE. \lU .

g g g g g g g g g mg mg


55. 11 257

1,077 27. 96 15. 31 0. 00 0. 00 1. 21

9 0. 80

28 271 465 50 2. 06 0 075 0 007

0 3 0 767 0 350 5 160 0 794 0 .44 8 0 62 2

5.25

0.02 0.02 0.18 3.36 1.68 6.86 0.47 6.28 0.11

1,91 1.38 0.45

0.09

81

0.376 1.315 1.351 2.273 2.756 0.689 0.362 1.119 0.998 1.499 1.942 1.418 1.655 2.595 4.344 1.275 1.060 1.150

0.522

0.710 0.889

46. 84 219 916 23. 77 13. 01 0. 00 0. 00 1. 03

7 0. 68

23 230 396 43 1. 75 0 064 0 006

0 3 0 652 0 298 4 386 0 675 0 .37 7 0 53 2 7

4.47

0.08

69

34.17 160 668 17.34 9.49 0.00 0.00 0.75

.49 5 0.

17 168 288 31 1.28 0.047 0.004

0.2 0.476 0.217 3.199 0.492 0.27 5 0.39 1 5

3.26

0.01 0.01 0.01 0.01 0.15 0.11 2.86 2.09 1.43 1.04 5.83 4.25 0.40 0.29 5.34 3.89 0.09 0.07

1.63 1.19 1.17 0.85 0.38 0.28

0.06

60

0.320 0.233 1.118 0.815 1.148 0.838 1.932 1.409 2.343 1.709 0.586 0.427 0.308 0.224 0.951 0.694 0.848 0.619 1.274 0.929 1.651 1.204 1.205 0.879 1.407 1.026 2.206 1.609 3.692 2.693 1.084 0.791 0.901 0.657 0.978 0.713

130. 00 607

2.541 65. 96 36. 12 0. 00 0. 00 2. 85

21 1 88

65 640

1,098 118

4 85 0 177 0 017

0 7 1 809 0 826

12 172 1 873 1 .04

19 1 47 6

19

12.39

0.04 0.04 0.43 7.94 3.96

16.18 1.12

14.81 0.25

4.51 3.24 1.06

0.21

191

0.887 3.102 3.187 5.362 6.501 1.625 0.854 .640 .354 .536 .581 .345 .904 .122

10.247 008 501 713


AH-8-10 (1981) NDB No. 10177

PORK, FRESH, LOIN, CENTER RIB, SEPARABLE LEAN ONLY, Cooked, roasted Page 78



Amount in Mlible portion of 1 pound of food as purchased

PROXIMATE: Water g . _ ^ I kcal Food energy i .


MINERALS: Qlciunn mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg

Vitamin B^ 2 '"f?

Vitamin A 1/1/



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phcnylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Mean Standard Number of

samples

Approximate 3 oz

= 85 g^

measure and weight 1 chop = 66 g2

Refu8e:Bone 27%, separable fat 12%

" -"B

56.96 48.42 37.59 157.61 245 208 162 678

1,025 871 676 2.836 28.21 23.98 18.62 78.06 13.80 11.73 9.11 38.18 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.04 0.88 0.69 2.88

11 9 7 30 1.00 0.85 0.66 2.77

21 18 14 58 256 217 169 708 423 359 279 1.169

46 39 30 128 2.22 1.89 1.47 6.14 0.078 0.066 0.051 0.216 0.011 0.009 0.007 0.030

0.4 0.3 0.2 1.0 0.639 0.543 0.422 1.768 0.312 0.265 0.206 0.863 5.355 4.552 3.534 14.817 0.581 0.494 0.383 1.608 0.40 0.34 0.26 1.11 9 8 6 25 0.55 0.47 0.37 1.53 3 2 2 7 8 6 5 21

4.76

0.01 0.02 0.17 3.04 1.52 6.21 0.43 5.68 0.10

1.67 1.19 0.40

0.08

79

0.379 1.327 1.363 2.293 2.781 0.695 0.366 1.129 1.007 1.512 1.959 1.431 1.670 2.618 4.383 1.286 1.070 1.160

4.04 3.14

0.01 0.01 0.01 0.01 0.14 0.11 2.59 2.01 1.29 1.00 5.27 4.10 0.37 0.28 4.82 3.75 0.08 0.06

1.42 1.10 1.01 0.78 0.34 0.27

0.07

67

0.05

52

0.322 0.250 1.128 0.876 1.159 0.900 1.949 1.513 2.364 1.835 0.591 0.459 0.311 0.242 0.960 0.745 0.856 0.665 1.285 0.998 1.665 1.293 1.216 0.944 1.420 1.102 2.225 1.728 3.726 2.893 1.093 0.849 0.910 0.706 0.986 0.766

13.16

0.04 0.04 0.46

4 17

1

.42

.21

.17

.19 15.71 0.27

4.63 3.29 1.12

0.22

219

1.049 3.672 3.771 6.345 7.695 1.923 1.013 3.124 2.786 4.184 5.421 3.960 4.621 7.244

12.128 3.558 2.961 3.210


AH-8-10 (1981) NDB No. 10051

PORK. FRESH, LOIN, SIRLOIN, SEPARABLE LEAN AND FAT. Raw Page 79

Nutrients and units


Standard error

Number of samples



1 chop 1 lb = 119 g^ = 453.6 g E F


Refuse: Bone 21%


Vitamin A •

g ' I kcal

Food energy j ^^


MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper *ng Manganese mg


Vitamin B^2 "*^^ íRE.

t/t/. LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g





60.08 276

1,154 17.41 22.35 0.00 0.00 0.91

5 0.69

21 185 311

43 1.49 0.068 0.011

0.7 0.8,7 3 0.245 3.776 0.684 Ó.50 4 0.60 2 7

8.05

0 02 0 .03 0 29 5 .00 2 66 0 .35 0 .65 9 .51 0 .18

2 .37 2 .08 0 .18

0.11

70

0.223 0.804 0.818 1.403 1.699 0.418 0.221 0.694 0.601 0.927 1.244 0.841 0.968 1.519 2.542 0.745 0.620 0.672

0.842

0.354 0.848

0.023

0.1Ó2 0.024 0.312

1.203

0.002

0.001 0.004 0.012 0.187 0.100

0.027 0.353 0.012

0.080 0.011

0.008

1.473

71.49 328

1,374 20.72 26.60 0.00 0.00 1.08

6 0.82

25 221 370 51 1.77 0.081 0.013

0.8 1.039 0.292 4.493 0.814 0.59 5 0.71 3 9

9.58

0.13

83

272.51 1,252 5,237

78.97 101.38

0.00 0.00 4.11

22 3.

96 841

1,411 195

6. 0.

14

76 308

0.050

2 960

1.111 17.128

103 26

18 2.70

10 33

36.52

0.02 0.07 0.03 0.11 0.34 1.31 5.95 22.70 3.17 12.07

12.32 46.95 0.77 2.94

11.32 43.13 0.21 0.79

2.82 10.76 2.48 9.43 0.22 0.83

0.49

316

0.265 1.012 0.957 3.647 0.973 3.710 1.670 6.364 2.022 7.707 0.497 1.896 0.263 1.002 0.826 3.148 0.715 2.726 1.103 4.205 1.480 5.643 1.001 3.815 1.152 4.391 1.808 6.890 3.025 11.531 0.887 3.379 0.738 2.812 0.800 3.048

215. 26 989

4,136 62 38 80. 08

0 00 0, 00 3 25

17 2 48

76 664

1,114 154

5 34 0 .244 0 039

2 .5 3 128 0 .878

13 .529 2 .451 1 .78

14 2 .14

26

28.85

0.06 0.09 1.04

17.93 9.54

37.08 2.33

34.07 0.63

8.50 7.45 0.66

0.39

250

0.799 2.881 2.931 5.027 6.088 1.498 0.792

.487

.153

.321

.457

.013

.468

.443

.108

.669

.221 2.408


AH-8-10 (1981) NDB No. 10052

PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN AND FAT, Cooked, braised Page 80



Food energy < , , » «y



Ash g


Iron mg

Magnesium mg

Phosphorus mg


Zinc mg

Copper mg

Manganese mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg


Folacin meg

Vitamin 8^2 ^c^g

Vitamin A IRE. \IU .



10:0 g

12:0 g 14:0 g

16:0. g

18:0 g


16:1 g

18:1 g 20:1 g 22:1 g


18:3 g

18:4 g 20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine' g Lysine g

Methionine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g


Proline g

Serine g

45.11 352

1,471 27.97 25.74 0.00 0.00 1.16

6 1.

23 196 369

54 2. 0. 0.

13

56 116 014

0.3 0.656 0.298 5.019 0.593 0,36 4

66

9.32

0.02 0.03 0.33 5.74 3.02

11.82 0.76

10.87 0.20

2.89 2.35 0.44

0.10

106

0.362 1.296 1.322 2.258 2.735 0.675 0.356 1.115 0.971 1.491

987 365 576 471 137

1.214 1.009 1.095

Standard error

C —

Number of samples

Amount in edible portion of wmmon measures of food


= 85 g^ = 71 g2 — E F —

38.34 299

1,250 23.78 21.88 0.00 0.00 0.99

0.96 20

167 314

45 2.18 0.099 0.012

0.3 0.558 0.253 4.266 0.504 0.31 4 0.56

7.92

0.09

90

32.02 250

,045 19.86 18.28 0.00 0.00 0.82

5 0.80

16 139 262 38 1.82 0.082 0.010

0.2 0.466

.212

.563

.421

.26

47

6.62

0.02 0.01 0.02 0.02 0.28 0.23 4.88 4.08 2.57 2.15

10.05 8.39 0.64 0.54 9.24 7.72 0.17 0.14

2.46 2.05 2.00 1.67 0.38 0.31

0.07

75

0.308 0.257 1.102 0.920 1.124 0.939 1.919 1.603 2.325 1.942 0.574 0.479 0.303 0.253 0.948 0.792 0.825 0.689 1.267 1.059 1.689 1.411 1.160 0.969 1.340 1.119 2.100 1.754 3.516 2.937 1.032 0.862 0.858 0.716 0.931 0.777


Refuse: Bone 20%

163.69 1,276 5,339

101.51 93.41 0.00 0.00 4.21

23 4.08

84 713

1,339 194

9, 0. 0,

29 421 051

1.2 2.381 1.081

18.214 2.152 1.31

15 2.38

10 34

33.83

0.07 0.10 1.18

20.84 10.97 42.91 2.75

39.44 0.71

10.50 8.54 1.60

0.36

385

1.314 4.703 4.798 8.194 9.925 2.450 1.292 4.046 3.524 5.411 7.211 4.954 5.719 8.967

15.013 4.406 3.662 3.974


AH-8-10 (1981) NDB No. 10053

PORK, FRESH, LOIN, SIRLOIN. SEPARABLE LEAN AND FAT, Cooked, broiled Page 81




g < íkcal

PROXIMATE: Water

Food energy \ ,

Protein (NX 6. 25) g Total lipid (fat) g


Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B^2 "'^^ . » (RE.

Vitamin A i



10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4 ..;...

20:5

22:5 22:6

Cholesterol mg

Phytosterols mg



Leucine- g

Lysine g

Methionine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamic acid g

Glycine g

Proline g Serine g

Standard Number of Approximate measure and weight Refuse: Bone 21%


1 chop = 84 g^

49.33 41.93 41.44 176.74 331 281 278 1 ,186

1,385 1,177 1,163 4 .961 24.16 20.53 20.29 86.55 25.26 21.47 21.22 90.49 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.24 1.05 1.04 4.44

5 4 4 18 0.78 0.66 0.66 2.79

29 25 24 104 226 192 190 810 367 312 308 1 ,314

55 46 46 196 2.03 1.72 1.70 7.26 0.095 0.081 0.080 0.340 0.009 0.008 0.008 0.032

0.3 0.2 0.2 1.0 0.896 0.762 0.753 3.210 0.346 0.294 0.291 1.240 4.339 3.688 3,645 15.547 0.758 0.644 0.637 2.716 0.44 0.37 0.37 1.58. 5 4 4 17 0.80 0.68 0.67 2.86 3 9

2 7

2 7

9 31

9.14

0.02 0.03 0.32 5.63 2.96

11.59 0.75

10.65 0.19

2.85 2.30 0.45

0.10

97

0.311 1.117 1.138 1.946 2.357 0.582 0.307 0.961 0.836 1.285 1.717 1.174 1.354 2.123 3.555 1.043 0.867 0.941

7.76 7.67

0.02 0.02 0.02 0.02 0.27 0.27 4.79 4.73 2.51 2.48 9.85 9.73 0.63 0.63 9.05 8.94 0.16 0.16

2.42 2.39 1.96 1.93 0.38 0.38

0.09

82

0.08

81

0.264 0.261 0.949 0.938 0.967 0.956 1.654 1.635 2.003 1.980 0.495 0.489 0.261 0.258 0.817 0.807 0.711 0.702 1.092 1.079 1.459 1.442 0.998 0.986 1.151 1.137 1.805 1.783 3.022 2.986 0.887 0.876 0.737 0.728 0.800 0.790

32.73

0.07 0.10 1.14

20.18 10.59 41.51

2.67 38.15 0.69

10.22 8.24 1.61

0.36

346

1.114 4.002 4.077 6.973 8.445

.085 .100 .443 .995 .604 .152

4.206 4.851 7.607

12.738 3.737 3.106 3.372


AH-8-10 NDB No.

:i981) 10054

PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN AND FAT, Cooked, roasted Page 82


Mean

— B —

Standard error

Number of samples


Approximate measure and weight 3 oz 1 chop 85 g^

— E 84 g2 -F-


Refuse: Bone 23%

Food energy

Vitamin A •


íkcal

ykj Protein (NX 6.25) g

Total lipid (fat) g Carbohydrate, total g Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg



Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin 8^2 ^^^S IRE.

\W . LIRIOS:

Fatty acids:


10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6 g

Cholesterol mg

Phytosterols mg



Leucine> g Lysine g Methionine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Proline g

Serine g

g

53.95 291

1,218 25.04 20.41 0.00 0.00 1.07

1.00 22

229 337

59 2.27 0.099 0.025

0.3 0.740 0.307 5.198 0.570 0.38 5 0.76 2

7.37

0.02 0.02 0.25 4.54 2.36 9.32 0.61 8.55 0.15

2.34 1.83 0.42

0.09

91

0.329 1.166 1.192 2.026 2.456 0.609 0.321 0.999 0.878 1.338 1.764 1.239 1.437 2.252 3.771 1.107 0.920 0.998

1.17Í

0.502 1.116

0.028

0.048 1.542

1.603

0.004

0.062

0.014 0.249 0.130

0.036 0.468

0.103

0.006

2.597

45.86 247

1,035 21.28 17.35 0.00 0.00 0.91

0.85 18

195 286

50 1.93 0.084 0.021

0.3 0.629 0.261 4.418 0.485 0.32 4 0.6 5 2 7

6.26

0.0Í

45.32 244

1,023 21.03 17.14 0.00 0.00 0.90

0.84 18

193 283

49 1.90 0.083 0.021

0.3 0.622 0.258 4.366 0.479 0.32 4 0.64 2 7

6.19

0.01 0.01 0.02 0.02 0.2 2 0.21 3.86 3.81 2.0 0 1.98 7.92 7.83 0.52 0.51 7.27 7.19 0.13 0.13

1.99 1.97 1.56 1.54 0.36 0.35

0.08

76

0.2 80 0.276 0.991 0.979 1.013 1.001 1.722 1.702 2.0 88 2.063 0.518 0.512 0.273 0.270 0.849 0.839 0.7 46 0.738 1.137 1.124 1.499 1.482 1.053 1.041 1.221 1.207 1.914 1.892 3.205 3.168 0.941 0.930 0.7 82 0.773 0.848 0.838

188.46 1,017 4,253

87.46 71.29 0.00 0.00 3.75

32 3.48

76 801

1,176 205

7.91 0.346 0.087

1.1 2.585 1.072

18.157 991 33

1£ 2.65

27

25.73

0 .06 0 .08 0 .88

15 .85 8 .23

32 .55 2 .13

29 .88 0 53

8 18 6, 41 1 46

0.31

316

1.149 4.073 4.164 7.077 8.579 2.127 1.121 3.490 3.067 4.674 6.162 4.328 5.019 7.866

13.172 3.867 3.214 3.486


AH-8-10 (1981) NDB No. 10055

PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN ONLY, Raw Page 83





Food energy | , .



Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg


Zinc mg

Copper mg


Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin 8^2 ^(^S IRE. \w. Vitamin A



4:0

6:0

8:0

10:0

12:0

14:0.

16:0


16:1

18:1

20:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS: Tryptophan g Threonine g

Isoleucine g

Leucine g



Tyrosine g

Valine . g Arginine. g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Standard Number of Approximate measure and weight RefuserBone 21%,' Separable

Mean error samples 1 cnop = 92 g^

i ID 453.6 g

fat 18%

D E F G

72.13 0.423 11 66.36 327.17 199.58 151 139 684 417 631 580 2,862 1,746 21.06 0.351 11 19.38 95.54 58.28 6.75 0.631 11 6.21 30.61 18.67 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.09 0.026 11 1.01 4.96 3.03

5 0.097 8 5 24 15 0.81 0.028 11 0.74 3.67 2.24

27 0.184 8 24 120 73 223 1.717 8 205 1,011 617 373 5.645 31 343 1,693 1,033

50 1.375 31 46 228 139 1.77 0.068 11 1.63 8.02 4.89 0.080 0.003 11 0.074 0.363 0.221 0.014 0.013 0.064 0.039

0.9 0.8 4.1 2.5 1.086 0.082 15 0.999 4.926 3.005 0.292 0.015 15 0.269 1.325 0.808 4.407 0.222 16 4.054 19.990 12.194 0.828 0.762 3.756 2.291 0.63 1 0.58 2.86 1.74 5 4 21 13 0.69 0.041 10 0.63 3.11 1.90 2 2 9 6 7 6 29 18

2.34

0.01 0.01 0.08 1.49 0.73 3.06 0.21 2.78 0.05

0.71 0.59 0.04

0.08

63

0.283 0.991 1.018 1.712

.076

.519

.273

.843

.752 1.129 1.463 1.068 1.247

955 272 960 799

0.000 0.001 0.007 0.139 0.068

0.020 0.260 0.004

0.056 0.004

0.008

0.965

73 75

377 377 377

377 377 71

377 112

314

11

2.15

0.01 0.01 0.08 1.37 0.67 2.81 0.20 2.56 0.04

0.65 0.54 0.03

0.08

10.60

0.03 0.03 0.38 6.76 3.32

13.88 0.97

12.61 0.22

3.21 2.67 0.17

0.38

58 285

0.866

14 0.260 1.284 270 0.912 4.495 277 0.937 4.618 277 1.575 7.766 285 1.910 9.417 286 0.477 2.354

48 0.251 1.238 285 0.776 3.824 285 0.692 3.411 285 1.039 5.121 285 1.346 6.636 285 0.983 4.844 282 1.147 5.656 284 1.799 8.868 285 3.010 14.842 282 0.883 4.355 276 0.735 3.624 270 0.797 3.928

6.47

0.02 0.02 0.23 4.13 2.03 8.46 0.59 7.69 0.13

1.96 1.63 0.10

0.23

174

0.783 2.742 2.817 4.737 5.744 1.436 0.755 2.333 2.081 3.124 4.048 2.955 3.450 5.409 9.054 2.656 2.211 2.396


AH-8-10 (1981) NOB No. 10056

PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN ONLY, Cooked, braised Page 84




Vitamin A •


Food energy J ^


MINERALS: Calcium mg iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg


Vitamin B^2 ^<^g ÍRE. \lU .

LtPIDS: Fatty acids:


10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine- g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight Refuse:Bone 20%, Separable


1 chop = 57 g2

fat 16%

52.12 44.30 29.71 151.30 261 221 149 756

1,090 927 621 3,165 33.50 28.48 19.10 97.25 13.03 11.08 7.43 37.83 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.35 1.15 0.77 3.92

7 6 4 21 1.33 1.13 0.76 3.86

28 23 16 80 232 197 132 673 443 377 253 1,286

59 50 34 171 3.07 2.61 1.75 8.91 0.133 0.113 0.076 0.386 0.017 0.014 0.010 0.049

0.4 0.3 0.2 1.2 0.742 0.631 0.423 2.154 0.347 0.295 0.198 1.007 5.661 4.812 3.227 16.434 0.714 0.607 0.407 2.073 0.53 0.45 0.30 1.54 5 4 3 15 0.67 0.57 0.38 1.95 3 2 1 7 8 7 5 24

4.49

0.01 0.01 0.16 2.87 1.44 5.86 0.41 5.36 0.09

1.58 1.12 0.38

0.08

110

0.450 1.576 1.619 2.723 3.302 0.825 0.434 1.340

195 796 326 699 983

3.109 5.205 1.528 1.270 1.378

3.82 2.56

0.01 0.01 0.01 0.01 0.13 0.09 2.44 1.64 1.22 0.82 4.98 3.34 0.35 0.23 4.56 3.05 0.08 0.05

1.34 0.90 0.95 0.64 0.32 0.22

0.06

94

0.04

63

0.383 0.257 1.340 0.898 1.376 0.923 2.315 1.552 2.807 1.882 0.701 0.470 0.369 0.247 1.139 0.764 1.016 0.681 1.527 1.024 1.977 1.326 1.444 0.968 1.686 1.130 2.643 1.772 4.424 2.967 1.299 0.871 1.080 0.724 1.171 0.785

13.04

0.03 0.04 0.45 8.34 4.17

17.01 1.18

15.56 0.27

4.58 3.26 1.10

0.22

319

1.306 4.575 4.700 7.905 9.586 2.395 1.260 3.890 3.469 5.214 6.752 4.932 5.757 9.025

15.110 4.436 3.687 4.000


MH-8-10 (1981) NDB No. 10057

PORK, FRESH, LOIN. SIRLOIN, SEPARABLE LEAN ONLY, Cooked, broiled Page 85


Nutrients and units

PROXIMATE: Water. . . • g •

íkcal \ kj

Food energy


Toul lipid (fat) g


Fiber g

Ash g


Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B^ 2 ^<^S ÍRE.

Vitamin A \W.


Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg


Threonine g

Isoleucine g

Leucine* g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosinc g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

56.70 243

1,018 28.29 13.58 0.00 0.00 1.43

.89 5 0.

34 265 434 60 2.36 0.105 0.010

0.4 1.030 0.402 4.764 0.906 0.54 6 0.84 2 8

4.68

0.01 0.01 0.16 3.00 1.50 6.11 0.42 5.59 0.10

1.65 1.17 0.40

0.08

98

380 329 365 296 784 696 366

1.130 1.008 1.514 1.962 1.433 1.672 2.622 4.389 1.288 1.071 1.162

Standard error

Number of impk

-D-



= 85 g^ = 68 g^ — E F —

48.20 207 865 24.05 11.54 0.00 0.00 1.22

5 0.

29 225 369

51 2. 0.

75

01 089

0.009

0.3 0.876 0.342 4.049 0.770 0.46 5 0.72 2 6

3.98

0.07

83

38.56 165 692 19.24 9.23 0.00 0.00 0.97

.60 4 0.

23 180 295 41 1.61 0.071 0.007

0.2 0.700 0.273 3.240 0.616 0.37 4 0.57 2 5

3.18

0.01 0.01 0.01 0.01 0.14 0.11 2.55 2.04 1.27 1.02 5.19 4.15 0.36 0.29 4.75 3.80 0.08 0.07

1.40 1.12 0.99 0.80 0.34 0.27

0.05

67

0.323 0.258 1.13Ü Ü.904 1.160 0.928 1.952 1.561 2.366 1.893 0.592 0.473 0.311 0.249 0.961 0.768 0.857 0.685 1.287 1.030 1.668 1.334 1.218 0.974 1.421 1.137 2.229 1.783 3.731 2.985 1.095 0.876 0.910 0.728 0.988 0.790


Refu$e:Bone 21%, separable fat 15%

164.60 706

2,955 82.13 39.42 0.00 0.00 4.15

16 2.

100 770

,259 174

6. 0, 0.

57

86 305 029

1.0 2.990 1.167

13.830 2.630 1.57

16 2.45 7

22

13.59

0.04 0.04 0.47 8.69 4.35

17.72 1.23

16.21 0.28

4.78 3.40 1.15

0.23

284

1.103 3.858 3.963 6.665 8.082 2.020 1.062 3.280 2.926

.395

.696

.160

.854

.612 12.741 3.739

109 373


AH-8-1Ü (1981) NDB No. 10058

PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN ONLY, Cooked, roasted Page 86


Standard error

Number of samples



3 oz 1 chop 85 g^ = 74 g2

— E F —

Amount in edible portion of 1 pound of food as purchased Refuse:Bone 23%, separable

fat 9%

Vitamin A ■


Food energy | ,

Protein (NX 6.25) g . Total lipld (fat) g . Carbohydrate, total g . Fiber g . Ash g .


VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B12 tncg

IRE. \IU .



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanlne g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

^ Yield from 6.1 oz (174 g) ^ With refuse = 109 g.

58.73 236 988 27.49 13.17 0.00 0.00 1.16

10 1.09

24 252 370

62 2. 0.

49 106

0.028

0.3 0.795 0.334 5.552 0.629 0.42 6 0.78 2 7

4.54

0.01 0.01 0.16 2.91 1.45 5.92 0.41 5.42 0.09

1.60 1.13 0.38

0.08

90

0.370 1.293 1.328 2.235 2.710 0.677 0.356 1.100 0.981 1.474 1.909 1.394 1.628 2.551 4.271 1.254 1.043 1.131

0.869

0.319 0.960

0.025

0.051 1.698

8.881 1.431 0.068 0.004

0.069 0.018 0.232

0.075

0.011 0.212 0.107

0.033 0.396

0.086

0.006

2.269

12

12 12

12

12 2

12 12 12 12 1

12 12 12

12

133 133 133

133 133

133 1

80

11

49.92 201 840 23.37 11.20 0.00 0.00 0.99

8 0.

20 214 315 53 2. 0. 0.

92

11 090 024

0.3 0.676 0.284 4.719 0.535 0.36 5 0.66 2 6

3.86

0.01 0.01 0.13 2.47 1.23 5.03 0.35 4.60 0.08

1.36 0.96 0.33

0.07

77

43.46 175 731 20.34 9.75 0.00 0.00 0.86

7 0.80

18 186 274 46 1.84 0.078 0.021

3 588 247 108 465 31

58

3.36

0.01 0.01 0.12 .15 ,07 .38 ,30 .01

0.07

1.18 0.84 0.28

0.06

67

14 0.315 0.274 270 1.099 0.957 277 1.129 0.983 277 1.900 1.654 285 2.304 2.005 286 0.575 0.501 48 0.303 0.263

285 0.935 0.814 285 0.834 0.726 285 1.253 1.091 285 1.623 1.413 285 1.185 1.032 282 1.384 1.205 284 2.168 1.888 285 3.630 3.161 282 1.066 0.928 276 0.887 0.772 270 0.961 0.837

181.12 728 ,048 84.79 40.62 0.00 0.00 3.58

.35 30 3.

73 777

1,143 192

7.67 0.327 0.086

1.1 2.452 1.030

17.122 1.940 1 .30

18 2.41 7

22

14.00

0.04 0.04 0.48 8.96 4.48

18.26 1.27

16.71 0.29

4.92 3.50 1.18

0.24

279

1.141 3.988 4.096 6.893 8.358 2.088 1.098 3.392 3.025 4.546 5.887 4.299 5.021 7.867

13.172 3.867 3.217 3.488

raw meat with refuse.

AH-8-10 (1981) NDB No. 10059

PORK, FRESH, LOIN, TENDERLOIN, SEPARABLE LEAN ONLY, Raw Page 87





Food energy j



VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 8^2 "^'^^

Vitamin A {iii



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight Refuse: 0

Mean error samples 1 OZ = 28.35 g

B C D yj

74.78 0.301 69 21.20 339.22 112 32 507 468 133 2,123 20.99 0.317 12 5.95 95.21 2.47 0.463 68 0.70 11.19 0.00 0.00 0.00 0.00 0.00 0.00 1.76 0.50 7.98

7 2 30 1.31 0.051 4 0.37 5.92

23 6 102 239 68 1,084 362 5.102 12 103 1,642

49 1.256 12 14 224 2.06 0.380 2 0.58 9.34 0.078 0.022 0.354 0.015 0.004 0.068

0.9 0.3 4.1 0.974 0.276 4.418 0.281 0.080 1.275 4.429 1.256 20.090 0.904 0.256 4.101 0.52 0.15 2.36 5 1 23 0.81 0.23 3.69 2 1 8 6 2 27

0.85

0.03

65

0.282 0.987 1.014 1.706 2.069 0.517 0.272 0.840 0.749 1.125 .457 .064 .242 .948 .261 .957 .796

1. 1. 1. 1. 3. 0. 0. 0.863

0.005

2.045

314

0.24

0.00 0.000 73 0.00 0.00 0.000 75 0.00 0.03 0.005 377 0.01 0.55 0.102 377 0.15 0.27 0.050 377 0.08 1.12 0.32 0.08 0.014 377 0.02 1.02 0.190 377 0.29 0.02 0.003 71 0.00

0.26 0.07 0.22 0.040 377 0.06 0.01 0.002 112 0.00

0.01

18

14 0.080 270 0.280 277 0.287 277 0.484 285 0.587 286 0.147

48 0.077 285 0.238 285 0.212 285 0.319 285 0.413 285 0.302 282 0.352 284 0.552 285 0.924 282 0.271 276 0.226 270 0.245

3.87

0.01 0.01 0.14 2.47 1.21 5.07 0.35 4.61 0.08

1.17 0.98 0.06

0.14

293

1.279 4.477 4.600 7.738 9.385 2.345 1.234 3.810 3.397 5.103 6.609 4.826 5.634 8.836 14.792 4.341 3.611 3.915

AH-8-1Ü (1981) NDB No. 10060

PORK, FRESH, LOiN, TENDERLOIN, SEPARABLE LEAN ONLY, Cooked, roasted Page 88

Nutrients and units



Protein (NX 6.25) . Total lipid (fat) . . .


Fiber Ash

MINERALS: Calcium

Iron

Magnesium . . . .

Phosphorus . . . . Potassium

Sodium

Zinc

Copper

Manganese VITAMINS:

Ascorbic acid. . . .

Thiamin

Riboflavin

Niacin

Pantothenic acid. . .

Vitamin Bg . . . . Folacin

Vitamin B^2 • • • •

Vitamin A • • •


Saturated, total

4:0.

6:0. 8:0.

10:0.

12:0.

14:0.

16:0.

18:0. Monounsaturated, total

16:1 .

18:1 .

20:1 .

22:1 .


18:2.

18:3.

18:4. 20:4.

20:5 . 22:5. 22:6.

Cholesterol

Phytosterols



Leucine . . Lysine . . Methionine

Cystine . . Phenylalanine

Tyrosine .


Histidine. .

Aianine . .

Aspartic acid

Glutamic acid

Glycine . . Proline . .

Serine . .

i kcal \ kj .

g . g - g • g '

mg. mg. mg. mg. ffig. mg.

mg. mg. mg. mg. mg. mg. mcg mcg

¡RE. \lU .



Amount in 100 grams, edible portion Amount in edible portion of common measures of food




12.64 oz = 358 g2

B F G

65.16 55.39 233.47 295.57 166 141 596 754 696 591 2 ,493 3,157 28.79 24.47 103.15 130.59 4.81 4.09 17.23 21.82 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.25 1.06 4.48 5.67

9 1 7 31 39 1.54 1 1.31 5.52 6.99

25 1 21 90 114 288 1 245 1 ,032 1,306 538 1 457 1 ,928 2,440

67 1 57 238 302 3.00 1 2.55 10.75 13.61 0.160 1 0.136 0.573 0.726 0.039 1 0.033 0.140 0.177

0.4 0.3 1.4 1.8 0.940 1 0.799 3.368 4.264 0.390 1 0.332 1.397 1.769 4.709 4.003 16.872 21.360 0.687 0.584 2.462 3.116 0.42 0.36 1.50 1.91 6 5 22 28 0.55 1 0.47 1.97 2.49 2 2 7 9 7 6 24 30

1.66

0.00 0.01 0.06 1.06 0.53 2.16 0.15 1.98 0.03

0.58 0.41 0.14

0.03

93

0.387 1.354 1.391 2.340 2.837 0.709 0.373 1.152 1.027 1.543 1.999 1.460 1.704 2.671 4.472 1.313 1.092 1.184

1.41 5.94

0.00 0.01 Û.01 0.02 0.05 0.21 0.90 3.80 0.45 1.90 1.84 7.74 0.13 0.54 1.68 7.09 0.03 0.12

0.49 2.09 0.35 1.48 0.12 0.50

0.02

79

0.10

333

0.329 1.387 1.151 4.851 1.182 4.984 1.989 8.384 2.411 10.165 0.603 2.540 0.317 1.336 0.979 4.128 0.873 3.680 1.312 5.529 1.699 7.162 1.241 5.231 1.448 6.105 2.270 9.570 3.801 16.023 1.116 4.704 0.928 3.913 1.006 4.242

7.53

0.02 0.03 0.26 4.81 2.40 9.80 0.68 8.97 0.15

2.64 1.88 0.64

0.13

422

1.755 6.142 6.310

10.614 12.869 3.216 1.692 5.225 4.658 6.999 9.067 6.623 7.729

12.116 20.285

956 953 371

^ Yield from 3.8 oz (108 g) raw meat. ^ Yield from 1 lb raw meat.

AH-8-10 (1981) NOB No. 10061

PORK, FRESH, LOIN, TOP LOIN. SEPARABLE LEAN AND FAT, Raw Page 89


Mean

— B —

Standard error

Number of samples




Refuse: Bone 22%


Food energy • • • ■


MINERALS: Calcium Iron Magnesium . . , . Phosphorus . . . . Potassium Sodium Zinc Copper Manganese

VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid, , . Vitamin B5 . . . . Folacin Vitamin B^2 • • • •

Vitamin A


Saturated, total. . . . 4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine> Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine

g • íkcal ( kj .

g ■ g ' g . g ■

mg. mg. mg. mg. mg. mg. mg. mg.


iRE. \lU .



56.08 305

1,277 17.32 25.65 0.00 0.00 0.79

0.64 17

192 337 37 1.34 0.052 0.008

0.2 0.666 0.219 4.130 0.613 0.36 6 0.47 2 7

9.25

0.02 0.03 0.33 5.75 3.06

11.89 0.74 10.92 0.20

2.72 2.39 0.21

0.12

65

0.220 0.796 0.809 1.393 1.687 0.414 0.219 .689 .594

0. 0. 0.920 1.244 0.830 0.952 1.492 2.499 0.733 0.610 0.661

0.841

0.349 0.778

0.015

0.368 0.017 0.736

0.970

0.002

0.025

0.001 0.004 0.012 0.171 0.094

0.024 0.324 0.013

0.074 0.012

0.008

1.526

66.17 360 ,507 20.43 30.27 0.00 0.00 0.93

9 0.76

20 227 397 44 1.5 8 0.061 0.009

0.3 0.786 0.258 4.873 0.723 0.42 7 0.55 3

10.92

0.14

77

254.37 1,385 5,795

78.55 116.36

0.00 0.00 3.58

34 2.91

78 871

1,526 170

6.06 0.236 0.036

1.0 3.021 0.993 18.734 2.781 1.62

26 2.13

10 32

41.96

0.02 0.09 0.03 0.13 0.39 1.51 6.78 26.06 3.61 13.88

14.03 53.92 0.88 3.37

12.89 49.55 0.24 0.91

3.21 12.36 2.82 10.85 0.25 0.97

0.54

295

0.260 0.998 0.939 3.611 0.955 3.670 1.644 6.319 1.991 7.652 0.489 1.878 0.258 0.993 0.813 3.125 0.701 2.694 1.086 4.173 1.468 5.643 0.979 3.765 1.123 4.318 1.761 6.768 2.949 11.335 0.865 3.325 0.720 2.767 0.780 2.998

198.40 1,080 4,520

61.27 90.76 0.00 0.00 2.80

27 2.27

61 679

1,191 133

4.73 0.184 0.028

0.8 2.356 0.775 14.612 2.169 1.26

20 1.66 8

25

32.73

0.07 0.10 1.18

20.33 10.83 42.06 2.63

38.65 0.71

9.64 8.46 0.75

0.42

230

0.778 2.816 2.862 4.928 5.969 1.465 0.775 2.438 2.102 3.255 4.401 2.937 3.368 5.279 8.841 2.593 2.158 2.339


AH-8-10 NDB No.

:i981) 10062

PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, braised Page 90


Standard error

Number of samples



— E F —


Refuse: Bone 21%



Protein (NX 6.25). Total lipid (fat) . . . Carbohydrate, total . Fiber Ash

MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . . Potassium Sodium Zinc Copper Manganese

VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin B^2 • • • •

Vitamin A


Saturated, total 4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0

Monounsaturated, total. . 16:1 18:1 20:1 22:1

Polyunsaturated, total . . 18:2 18:3 18:4 20:4 20:5 22:5 22:6


AMINO AGIOS: ' Tryptophan Threonine Isoieucine Leucine> Lysine Methionine Cystine Phenylalanine Tyrosine . . Valine Arginine HIstidine Alanine Aspartic acid Glutamicacid Glycine Proline Serine

íkcal t kj

g g g g g



IRE. \lU .

42.14 381

1,595 27.66 29.16 0.00 0.00 1.01

10 1.03

19 204 399 47 2.28 0.088 0.010

0.3 0.52r 0.267 5.511 0.530 0.31 6 0.54 3

10

10.55

0.02 0.03 0.37 6.51 3.44

13.41 0.86

12.33 0.22

3.27 2.67 0.48

0.11

95

0.355 1.278 1.301 2.229 2.700 0.666 0.351 1.102 0.956 1.473 1.974 1.340 1.543 2.419 4.049 1.188 0.988 1.071

35.82 324

1,355 23.51 24.78 0.00 0.00 0.86

9 0.88

16 173 339 40 1.94 0.075 0.009

0.3 0.443 0.227 4.684 0.451 0.26 5 0.46 2

8.97

0.09

29.50 267

1,116 19.36 20.41 0.00 0.00 0.71

7 0.72

13 143 279 33 1.60 0.062 0.007

0.2 0.365 0.187 3.858 0.371 0.22 4 0.38 2 7

7.38

0.02 0.02 0.03 0.02 0.31 0.26 5.53 4.55 2.92 2.40

11.40 9.38 0.73 0.60

10.48 8.63 0.19 0.16

2.78 2.29 2.27 1.87 0.41 0.34

0.08

67

0.302 0.249 1.086 0.895 1.106 0.911 1.895 1.560 2.295 1.890 0.566 0.466 0.298 0.246 0.937 0.771 0.813 0.669 1.252 1.031 1.678 1.382 1.139 0.938 1.312 1.080 2.056 1.693 3.442 2.834 1.010 0.832 0.840 0.692 0.910 0.750

150.98 1.365 5,713

99.10 104.47

0.00 0.00 3.62

36 3.70

69 731

1,429 170

8.17 0.315 0.036

1.2 1.867 0.957 19.746 1.899 1.11

22 1.93

10 35

37.79

0.08 0.11 1.32

23.31 12.31 48.03 3.07

44.16 0.80

11.70 9.57 1.73

0.39

341

1.272 4.579 4.661 7.987 9.674 2.386 1.258 3.948 3.425 5.278 7.073 4.801 5.529 8.667

14.508 4.257 3.540 3.837


AH-8-10 (1981) NDB No. 10063

PORK, FRESH, LOÍN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, broiled Page 91




PROXIMATE: Watpr g ,

Food energy j ^




Vitamin B^ 2 ^^^ .,. . . i RE. Vitamm A |



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Mean Standard Number of

samples


Refuse: Bone 21%

= 85 g" = 82 g^ F G

46.14 1.167 39.21 37.83 165.30 360 306 295 1,289

1,505 1,279 1,234 5,392 23.74 1.157 20.18 19.46 85.05 28.64 1.619 24.34 23.48 102.61 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.06 0.029 0.90 0.87 3.80

12 10 10 44 0.70 0.032 0.60 0.58 2.52

24 3.192 21 20 87 219 186 179 784 357 303 293 1,279

59 1.353 51 49 213 1.97 1.67 1.61 7.04 0.074 0.002 0.063 0.061 0.265 0.016 0.014 0.013 0.057

0.2 0.2 0.2 0.7 0.764 0.066 0.649 0.626 2.737 0.274 0.233 0.225 0.982 4.615 3.923 3.784 16.536 0.605 0.514 0.496 2.168 0.34 0.29 0.28 1.22 7 6 6 25 0.67 0.57 0.55 2.41 2 2 2 8 8 7 6 28

10.35

0.02 0.03 0.36 6.39 3.36

13.15 0.84

12.09 0.22

3.22 2.62 0.49

0.11

93

0.303 1.095 1.114 1.912 2.315 0.570 0.300 0.945 0.818 1.263 1.698 1.145 1.317

064 456

2 3 1.014 0.843 0.914

0.020 0.360 0.187

0.052 0.676

0.147

0.009

3.010

8.80 8.49

0.02 0.02 0.03 0.03 0.31 0.30 5.43 5.24 2.86 2.76

11.18 10.79 0.72 0.69

10.28 9.92 0.19 0.18

2.74 2.64 2.22 2.15 0.42 0.40

0.09

79

0.09

76

0.258 0.248 0.931 0.898 0.947 0.913 1.625 1.568 1.968 1.898 0.485 0.467 0.255 0.246 0.803 0.775 0.695 0.671 1.074 1.036 1.443 1.392 0.973 0.939 1.119 1.080 1.754 1.692 2.938 2.834 0.862 0.831 0.717 0.691 0.777 0.749

37.09

0 08 0 .11 1 29

22 .89 12 05 47 .13

3 02 43 .33

0 78

11 .53 9 37 1 .76

0.40

334

1.086 3.923 3.991 6.851 8.295 2.042 1.075 3.386 2.931 4.525 6.084 4.103 4.719 7.395

12.383 3.633 3.020 3.275


AH-8-10 (1981) NDB No. 10064

PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 92


Nutrients and units

Food energy

Vitamin A ■

g

g

43.95 392

1.639 21.53 33.23 0.00 0.00 0.97

7 0.66

21 207 350 45 1.62 0.068 0.006

0.2 0.634 0.278 4.371 0.594 0.33 6 0.61 3 9

12.01

0 .03 0 .04 0 .42 7 .42 3 .93

15 .29 0 .97

14 .07 0 26

3 74 3. 10 0 52

0.12

84

0 .269 0 .985 0 .997 1 .728 2 .091 0 .511 0 .270 0 .856 0 .730

142 .561 014 158 816

3 040 0. 892 0. 742 0. 805

Standard error

Number of nmples

C D


(kcal \ kj .

Protein (NX 6.25) g • Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .


VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin 6^2 fncg

(RE. \lU .



10:0 12:0 14:0 16:0: 18:0


Polyunsaturated, total . 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g



Approximate measure and weight 3 OZ 1 chop 85 g^ = 86 g2

— E F


Refuse: Bone 25%

37 .35 333 393 18 .30 28 .24 0 .00 0 .00 0 .83

6 0 .56

18 176 298 38 1 37 0 058 0. 005

0. 2 0. 539 0. 236 3. 715 0. 505 0. 28 5 0. 52 2

10.21

0.10

71

37 .79 337

1,409 18 .52 28 .58 0 .00 0 .00 0 .84

6 0 .57

18 178 301 39 1. 39 0. 058 0. 005

0, 2 0. 545 0. 239 3. 759 0. 511 0. 28 5 0. 53 2

10.33

0.02 0.02 0.03 0.03 0.36 0.36 6.30 6.38 3.34 3.38

12.99 13.15 0.82 0.83

11.96 12.10 0.22 0.22

3.18 3.21 2.63 2.67 0.44 0.45

0.10

72

0.229 0.231 0.837 0.847 0.847 0.857 1.469 1.486 1.777 1.798 0.434 0.439 0.230 0.232 0.728 0.736 0.621 0.628 0.971 0.982 1.327 1.342 0.862 0.872 0.984 0.996 1.544 1.562 2.584 2.614 0.758 0.767 0.631 0.638 0.684 0.692

149 .51 1.332 5,575

73 .25 113 .04

0 .00 0 .00 3 .30

25 2 .24

72 706

1,191 153

5. 49 0. 231 0. 020

0. 7 2. 157 0, 946

14. 870 2, 021 1. 12

21 2. 09

10 32

40.86

0.09 0.13 1.44

25.23 13.36 52.01 3.29

47.85 0.87

12.71 10.54 1.76

0.41

286

0 .915 3 .351 3 .392 5 .879 7 .114 1 .738 0 .919 2 .912 2 .483 3 .885 5 .311 3 450 3 .940 6 178

10 342 3. 035 2 524 2. 739

AH-8-10 (1981) NOB No. 10186

PORK. FRESH, LOIN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, roasted Page 93

Nutrients and units


-B "

Standard error

Number of imph

-D-



— E F —


Refute: Bone 23%

PROXIMATE:

Water g .

Food energy j ^.



Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin 8^2 ^'^g

Vitamm A |

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4. . : g 20:5 g 22:5 g 22:6 g




Leucine« g

Lysine g

Methionine g



Histidine g

Alanine g

Asparticacid g

Glutamic acid g Glycine g Proline g Serine g

49.73 330

1,381 24.20 25.13 0.00 0.00 0.93

10 0.88

18 219 359 44 1.92 0.073 0.009

0.3 0.580 0.274 4.832 0.497 0.34 7 0.56 3

9.08

0.02 0.03 0.32 5.60 2.94

11.52 0.74

10.59 0.19

2.84 2.29 0.45

0.10

82

0.312 1.121 1.142 1.953 2.366 0.584 0.308 0.965 0.840 1.290 1.721 1.179 1.361 2.133 3.572 1.048 0.872 0.945

42.27 280

1,174 20.57 21.36 0.00 0.00 0.79

.74 8 0.

15 186 305 37 1.63 0.062 0.008

0.2 0.493 0.233 4.107 0.422 0.29 6 0.48 2 7

7.72

0.09

69

41.28 274

1,146 20.09 20.86 0.00 0.00 0.77

0.73 15

182 298 36 1.59 0.061 0.007

0.2 0.481 0.227 4.011 0.413 0.28 6 0.47 2 7

7.54

0.02 0.02 0.02 0.02 0.27 0.26 4.76 4.65 2.50 2.44 9.79 9.56 0.63 0.62 9.00 8.79 0.16 0.16

2.41 2.36 1.94 1.90 0.39 0.38

0.08

68

0.265 0.259 0.953 0.930 0.971 0.948 1.660 1.621 2.011 1.964 0.496 0.485 0.262 0.256 0.820 0.801 0.714 0.697 1.097 1.071 1.463 1.428 1.002 0.979 1.157 1.130 1.813 1.770 3.036 2.965 0.891 0.870 0.741 0.724 0.803 0.784

173.72 1,153 4,823

84.53 87.77 0.00 0.00 3.23

.06 34 3.

64 766

1,255 152

6.70 0.255 0.031

1.0 2.026 0.957 16.878 1.736 1.19

26 1.96

10 30

31.73

0 .07 0 .10 1 .10

19 .56 10 .26 40 .25

2 .60 36 .99

0 .67

9 .92 7 .98 1 .59

0.36

285

1.090 3.916 3.989 6.822 8.264 2.040 1.076 3.371 2.934 4.506 6.011 4.118 4.754 7.451

12.477 3.661 3.046 3.301


AH-8-10 (1981) NDB No. 10065

PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Raw Page 94


Amount in edible portion of comnran measures of food





MINERALS: Calcium Iron Magnesium .... Phosphorus .... Potassium Sodium Zinc Copper Manganese

VITAMINS: Ascorbic acid .... Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 .... Folacin Vitamin 6^2 • • • •

Vitamin A


Saturated, total. . . . 4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine

g • íkcal \ kj .

g • g - g ' g • g ■

mg. mg. mg. mg. mg.

mg. mg- mg. mg. mg. mg. mcg mcg

IRE. \IU .

g g g g mg mg


Mean Standard

error samples

Approximate 1 chop = 88 g^

measure and weight 1 lb

= 453.6 g


G

69.56 0.338 84 61.22 315.54 183.02 161 142 730 424 674 593 3,055 1,772 21.80 0.330 53 19.19 98.90 57.36 7.53 0.419 84 6.62 34.14 19.80 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.98 0.013 49 0.86 4.45 2.58

9 0.476 21 8 42 24 0.77 0.020 55 0.68 3.48 2.02

22 0.937 21 20 102 59 241 212 1,091 633 423 2.440 141 372 1,917 1,112

45 1.101 159 39 202 117 1.62 0.021 43 1.43 7.36 4.27 0.060 0.002 55 0.053 0.272 0.158 0.010 0.003 2 0.009 0.045 0.026

0.3 0.211 3 0.3 1.4 0.8 0.856 0.032 49 0.753 3.883 2.252 0.268 0.007 52 0.236 1.216 0.705 5.036 0.299 11 4.432 22.843 13.250 0.766 0.082 0.674 3.475 2.015 0.47 0.033 0.41 2.13 1.24 7 1.450 7 34 19 0.53 0.044 11 0.47 2.42 1.40 2 2 9 5 6 5 28 16

2.61

0 .01 0 .01 0 .09 1 .66 0 .82 3 .41 0 .24 3 .10 0 .05

0 .79 0 66 0 .04

0.09

55

0 .293 1 .025 1 .053 1 .772 2 .149 0 .537 0 .283 0 .872 0 .778 1 .168 1 .514 1 .106 1 .291 2 023 3 387 0 994 0 827 0 896

0.000 0.001 0.005 0.092 0.045

0.013 0.173 0.003

0.038 0.003

0.007

1.054

73 75

377 377 377

377 377 71

377 112

314

2.29

0.01 0.01 0.08 1.46

11.83

72 00 21 73

0.05

0.69 0.58 0.04

0.08

48

0 .03 0 .04 0 .43 7 .54 3 .70

15 .48 1 .08

14 .07 0 24

3 .57 2 9 7 0 19

0.42

249

14 0.258 1.329 270 0.902 4.649 277 0.927 4.776 277 1.559 8.038 285 1.891 9.748 286 0.473 2.436

48 0.249 1.284 285 0.767 3.955 285 0.685 3.529 285 1.028 5.298 285 1.332 6.868 285 0.973 5.017 282 1.136 5.856 284 1.780 9.176 285 2.981 15.363 282 0.875 4.509 276 0.728 3.751 270 0.788 4.064

6.86

0.02 0.02 0.25 4.38 2.15 8.98 0.63 8.16 0.14

2.07 1.72 0.11

0.24

145

0.771 2.697 2.770 4.662 5.654 1.413 0.745 2.294 2.047 3.073 3.983 2.910 3.397 5.323 8.911 2.615 2.176 2.357

With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.

AH-8-10 NDB No.

;i981) 10066

PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Cooked, braised Page 95

Amount in 100 grams, edible portion Nutrients «id units



PROXIMATE Water. .

Food energy

Vitamin A •

g ' i kcal

\kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g . Ash g



Vitamin B^2 '"^^ íRE. \w.



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Standard Number of measure and weight Refuse£one 21%, separable


1 chop = 53 g2

fat 19%

o

49.92 42.43 26.46 135.88 277 236 147 755

1,160 986 615 3,157 34.44 29.27 18.25 93.75 14.43 12.27 7.65 39.28 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.20 1.02 0.64 3.27

12 10 6 33 1.26 1.07 0.67 3.43

23 20 12 63 250 213 133 682 501 426 265 1,363

52 44 28 142 2.82 2.40 1.50 7.69 0.100 0.085 0.053 0.272 0.012 0.010 0.006 0.033

0.4 0.4 0.2 1.2 0.585 0.497 0.310 1.592 0.318 0.270 0.169 0.866 6.469 5.499 3.429 17.609 0.660 0.561 0.350 1.797 0.39 0.33 0.21 1.06 8 7 4 21 0.52 0.44 0.28 1.42 3 2 1 7 9 7 5 24

4.97

0.01 0.02 0.17 3.18 1.59 6.49 0.45 5.94 0.10

1.75 1.24 0.42

0.08

97

0.463 1.620 1.664 2.799 3.394 0.849 0.446 1.378 1.229 1.846 2.391 1.747 2.039 3.196 5.350 1.570 1.306 1.416

4.23 2.64

0.01 0.01 0.01 0.01 0.15 0.09 2.70 1.69 1.35 0.84 5.51 3.44 0.38 0.24 5.04 3.15 0.09 0.05

1.49 0.93 1.06 0.66 0.36 0.22

0.07 0.04

51

0.394 0.245 1.377 0.859 1.414 0.882 2.379 1.483 2.885 1.799 0.722 0.450 0.379 0.236 1.171 0.730 1.045 0.651 1.569 0.978 2.032 1.267 1.485 0.926 1.733 1.081 2.717 1.694 4.548 2.836 1.335 0.832 1.110 0.692 1.204 0.750

13.54

0.04 0.04 0.47 8.66 4.33

17.66 1.22

16.16 0.28

4.76 3.38 1.15

0.23

263

1.260 4.410 4.529 7.619 9.238 2.311 1.214 3.751 3.345 5.025 6.508 4.755 5.550 8.700

14.563 4.274 3.555 3.854


AH-8-10 (1981) NOB No. 10067

PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Cooked, broiled Page 96


Nutrients and units




Food energy i .




Vitamin B^2 ^<^g

Vitamin A | '



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g


Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5. .^ g 22:6 g


AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine . g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Prollne g Serine g

Standard Number of 3 oz measure and weight

1 chop Refusefione 21%, separable

Mean error samples fat 18% = 85 g^ = 64 g^

F u

54.47 1.181 11 46.30 34.86 150.73 258 219 165 713

1,079 917 690 2,984 28.82 1.420 11 24.50 18.44 79.74 14.94 1.718 11 12.70 9.56 41.33 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.25 0.030 11 1.06 0.80 3.46

15 1 13 9 41 0.81 0.039 12 0.69 0.52 2.25

30 4.110 3 25 19 82 266 1 226 170 736 439 9.625 12 373 281 1,214

67 1.219 12 57 43 186 2.38 0.100 12 2.02 1.52 6.57 0.080 0.003 12 0.068 0.051 0.221 0.020 0.010 2 0.017 0.013 0.055

0.3 0.049 3 0.2 0.2 0.7 0.894 0.084 12 0.760 0.572 2.474 0.323 0.019 12 0.275 0.207 0.894 5.231 0.188 11 4.446 3.348 14.474 0.746 0.025 6 0.634 0.477 2.064 0.40 0.038 4 0.34 0.26 1.11 9 7 6 24 0.70 0.031 12 0.59 0.45 1.93 2 1 2 1 5 6 1 5 4 17

5.15

94

0.387 1.356 1.393 2.342 2.840 0.710 0.373 1.153 1.028 1.545 2.001 1.462 1.706 2.674 4.477 1.314 1.093 1.185

3.108 11

4.38 3.29

0.01 0.01 0.01 0.02 0.01 0.01 0.18 0.020 133 0.15 0.11 3.29 0.379 133 2.80 2.11 1.65 0.190 133 1.40 1.05 6.71 5.71 4.30 0.47 0.056 133 0.40 0.30 6.14 0.707 133 5.22 3.93 0.11 0.09 0.07

1.81 1.54 1.16 1.29 0.150 133 1.09 0.82 0.44 1 0.37 0.28

0.09 0.010 80 0.07 0.06

80 60

14 0.329 0.248 270 1.153 0.868 277 1.184 0.892 277 1.991 1.499 285 2.414 1.818 286 0.604 0.454

48 0.317 0.239 285 0.980 0.738 285 0.874 0.658 285 1.313 0.989 285 1.701 1.281 285 1.243 0.936 282 1.450 1.092 284 2.273 1.711 285 3.805 2.865 282 1.117 0.841 276 0.929 0.700 270 1.007 0.758

14.24

0 .04 0 .04 0 .49 9 .11 4 .55

18 .58 1 .29

17 .00 0 29

5 01 3 56 1 21

0.24

259

1.071 3.752 3.854 6.480 7.858 1.965 1.032 3.190 2.844 4.275 5.537 4.045 4.721 7.399

12.388 3.636 3.024 3.279


AH-8-10 (1981) NDB No. 10068

PORK. FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Cooked, pan-fried Page 97

Nutrients and units


Mean

— B —

Standard error

Number of samples

C D



— E F —


RefuierBone 25%, separable fat 22%


Food energy | ^.

Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total ..... g Fiber g Ash g

MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper fng Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 ^<^g

Vitamin A | .„



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

55.11 257

1,077 27.96 15.31 0.00 0.00 1.21

9 0.80

28 271 465 50 2.06 0.075 0.007

0.3 0.767 0.350 5.160 0.794 0.44 8 0.62 2

5.25

0.522

0.710 0.889

0.02 0.02 0.18 3.36 1.68 6.86 0.47 6.28 0.11

1.91 1.38 0.45

0.09

0.376 1.315 1.351 2.273 2.756 0.689 0.362 1.119 0.998 1.499 1.942 1.418 1.655 2.595 4.344 1.275 1.060 1.150

46 84 219 916 23 .77 13 01 0 .00 0 00 1 .03

7 0 .68

23 230 396 43 1 75 0 064 0 006

0 3 0 652 0 298 4, 386 0 675 0, 37 7 0, 53 2 7

4.47

0.01 0.01 0.15 2.86 1.43 5.83 0.40 5.34 0.09

1.63 1.17 0.38

0.08

69

33 .62 157 657 17 .06 9 34 0 .00 0 00 0 .74

5 0 .49

17 165 284 31

1 25 0 046 0 004

0 2 0 468 0 214 3 148 0 484 0, 27 5 0. 38 1 5

3.20

0.01 0.01 0.11 2.05 1.02 4.18 0.29 3.83 0.07

1.17 0.84 0.27

0.05

49

0.320 0.229 1.118 0.802 1.148 0.824 1 .932 1.387 2.343 1.681 0.586 0.420 0.308 0.221 0.951 0.683 0.848 0.609 1.274 0.914 1.651 1.185 1.205 0.865 1.407 1.010 2.206 1.583 3.692 2.650 1.084 0.778 0.901 0.647 0.978 0.702

132 .48 619

2,590 67 .22 36 .81 0 .00 0 .00 2 .90

21 1 .92

66 652

1,119 120

4 95 0 180 0 017

0 .7 1 844 0 841

12 405 1 909 1 06

19 1 50 6

19

12.63

0 .04 0 .04 0 .44 8 .09 4 .03

16 .49 1 .14

15 .09 0 .26

4 .60 3 31 1 08

0.21

194

0.904 3.161 3.248 5.464 6.625 1.656 0.870 2.690 2.399 3.604 4.669 3.409 3.979 6.238

10.443 3.065 2.548 2.765


AH-8-10 (1981) NDB No. 10181

PORK, FRESH, LOIN. TOP LOIN. SEPARABLE LEAN ONLY, Cooked, roasted Page 98


PROXIMATE: Water g

Food energy fkcal \ kj .

Protein (NX 6.25) / Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g ,


VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin Bj2 meg

Vitamin A |^J-



10:0 12:0 14:0 16:0. 18:0




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leuclne g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

B

56.96 245

1,025 28.21 13.80 0.00 0.00 1.04

.00 11 1.

21 256 423 46 2.22 0.078 0.011

0.4 0.639 0.312 5.355 0.581 0.40 9 0.55 3 8

4.76

0.01 0.02 0.17 3.04 1.52 6.21 0.43 5.68 0.10

1.67 1.19 0.40

0.08

79

0.379 1.327 1.363 2.293 2.781 0.695 0.366 1.129 1.007 1.512 1.959 1.431 1.670 2.618 4.383 1.286 1.070 1.160

Standard Number of samples


Approximate m« 3 oz 85 g'

— E

Anwunt in edible portion of 1 pound of food as purchased

48.42 208 871 23.98 11.73 0.00 0.00 0.88

.85 9 0.

18 217 359 39 1.89 0.066 0.009

0.3 0.543 0.265 4.552 0.494 0.34 8 0.47 2 6

4.04

0.07

67

and weight Refuse:Bone 23%, separable 1 chop fat 14% = 68 g^

38.73 162.79 167 700 697 2,929 19.18 80.62 9.38 39.44 0.00 0.00 0.00 0.00 0.71 2;97

7 31 0.68 2.86

14 60 174 731 287 1.208

31 132 1.51 6.34 0.053 0.223 0.007 0.031

0.2 1.0 0.435 1.826 0.212 0.892 3.641 15.305 0.395 1.660 0.27 1.14 6 25 0.38 1.58 2 7 5 21

3.23

0.01 0.01 0.01 0.01 0.14 0.11 2.59 2.07 1.29 1.03 5.27 4.22 0.37 0.29 4.82 3.86 0.08 0.07

1.42 1.14 1.01 0.81 0.34 0.27

0.06

54

0.322 0.258 1.128 0.902 1.159 0.927 1.949 1.559 2.364 1.891 0.591 0.473 0.311 0.249 0.960 0.768 0.856 0.685 1.285 1.028 1.665 1.332 1.216 0.973 1.420 1.136 2.225 1.780 3.726 2.980 1.093 0.874 0.910 0.728 0.986 0.789

13.60

0 .04 0 .04 0 .47 8 .70 4 .35 7 .73 1 .23 6 .22 0 .28

4 .78 3 .40 1 .15

0.23

227

1.083 3.793 3.895 6.553 7.948 1.986 1.046 3.227 2.878 4.321 5.599 4.090 4.773 7.482

12.527 3.675 3.058 3.315


AH-8-10 (1981) NOB No. 10069

PORK, FRESH, SHOULDER, WHOLE, SEPARABLE LEAN AND FAT, Raw Page 99


Standard error

Number of samples

C D


Approximate measure and weight nb 1 oz

453.6 g = 28.35 g E F




Food energy i . .



\{OT\ mg

Magnesium mg

Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 *"^S

ÍRE Vitamin A • \IU.



10:0 12:0 14:0 16:0 18:0


Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6 g

Cholesterol . . - mg Phytosterols mg

AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

60.28 275

1,152 16.15 22.87 0.00 0.00 0.85

5 1.01

17 177 292 63 2.50 0.083 0.011

0.7 0.679 0.263 3.699 0.634 0.28 4 0.72 2 7

8.23

0.02 0.03 0.30 5.12 2.71

10.58 0.67 9.72 0.18

2.43 2.12 0.19

0.12

72

0.206 0.745 0.758 1.301 1.575 0.387 0.204 0.643 0.556 0.859 1.156 0.778 0.895

.403

.350

.690

.573

.622

273.44 1,249 5,224

73.24 103.76

0.00 0.00 3.85

.59 24 4.

77 803

1,325 286

11.32 0.376 0.050

3.0 3.080 1.193

16.779 .876 .26

2 1,

16 3. 9

30

25

37.32

0.54

329

17.09 78

327 4.58 6.48 0.00 0.00 0.24

.29 2 0. 5

50 83 18 0.71 0.024 0.003

0.2 0.192 0.075 1.049 0.180 0.08 1 0.20 1 2

2.33

0.08 0.00 0.12 0.01 1.34 0.08

23.22 1.45 12.31 0.77 48.01 3.00

3.03 0.19 44.08 2.76 0.81 0.05

11.00 0.69 9.63 0.60 0.84 0.05

0.03

21

0.934 0.058 3.379 0.211 3.438 0.215 5.901 0.369 7.144 0.447 1.755 0.110 0.925 0.058 2.917 0.182 2.522 0.158 3.896 0.244 5.244 0.328 3.529 0.221 4.060 0.254 6.364 0.398

10.660 0.666 3.130 0.196 2.599 0.162 2.821 0.176

218.77 999

4,180 58.60 83.01 0.00 0.00 3.08

19 3.68

62 642

1,060 229

9.05 0.301 0.040

2.4 2.464 0.954

13.424 2.301 1.01

13 2.60 7

24

29.86

0 .06 0 .09 1 .07

18 .57 9 .85

38 .41 2. .42

35 .27 0 .65

8 .80 7 .70 0 .67

0.43

263

0.748 2.704 2.751 4.721 5.716

404 7 40 333 018 117 195 823 248

5.091 8.528 2.504 2.079 2.257

AH-8-10 (1981) NDB No. 10070

PORK. FRESH, SHOULDER, WHOLE, SEPARABLE LEAN AND FAT, Cooked, roasted Page 100



Food energy

mg.

Vitamin A ■

g ' i kcal

y kj . Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,

MINERALS: Calcium Iron Magnesium mg. . Phosphorus mg. . Potassium mg. . Sodium mg. . Zinc mg. . Copper mg. . Manganese mg. .

VITAMINS: Ascorbic acid mg. . Thiamin mg. . Riboflavin mg. . Niacin mg. . Pantothenicacid mg. . Vitamin B5 mg. . Folacin meg .

Vitamin B^ 2 ^<^g ■ IRE. . \lU . .



10:0 12:0 14:0 16:0 18:0




AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylaianine g Tyrosine g Valine g Arginine g Histidine g Aianine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

51.55 326

1,363 22.02 25.68 0.00 0.00 0.95

.31 7 1,

18 200 304 68 3.59 0.115 0.022

0.3 0.538 0.319 3.989 0.499 0.33 4 0.83 2

9.26

0 .02 0 .03 0 .32 5 .72 2 .99

11 .76 0 76

10 .81 0 20

2 92 2. 33 0, 48

0.11

96

0.284 1.019 1.038 1.776 2.152 0.530 0.280 0.878 0.763 1.173 1.568 1.071 1.235 1.935 3.240 0.951 0.791 0.857

Standard error

Number of samples



— E F

43.82 27 7

1,198 18.72 21.83 0.00 0.00 0.81

.11 6 1.

15 170 258

58 3.05 0.098 0.019

0.2 0.457 0.271 3.391 0.424 0.27 4 0.71 2 7

7.87

0.09

81

72 .17 456 908 30 .83 35 .95 0 .00 0 .00 1 .33

10 1 .83

25 281 425 96 5 02 0 161 0. 031

0. 4 0. 753 0. 447 5. 585 0. 699 0. 47 6 1. 16 3

12

12.97

0.02 0.03 0.02 0.04 0.27 0.45 4.86 8.01 2.54 4.Ï9

10.00 16.47 0,65: 1.07 9..,19 15.13 0.17 0.27

2.48 4.08 1.98 3.26 0.41 0.67

0.15

134


0.241 0.398 0.866 1.427 0.882 1.453 1.510 2.486 1.829 3.013 0.451 0.742 0.238 0.392 0.746 1.229 0.649 1.068 0.997 1.642 1.333 2.195 0.910 1.499 1.050 1.729 1.645 2.709 2.754 4.536 0.808 1.331 0.672 1.107 0.728 1.200



187 .08 1,182 4,945

79 .91 93 .19 0 .00 0 .00 3 .44

25 4 .75

64 727

1,102 248 13 01 0 417 0. 080

0 9 952 158

14. 476 811 20

16 3. 01 9

30

33.62

0.08 0.10 1.17

20.75 10.86 42.69

2.77 39.21 0.71

10.58 8.45 1.75

0.38

348

1.031 3.698 3.767 6.445 7.810 1.923 1.016 3.186 2.769 4.257 5.690 3.887 4.482 7.022

11.758 3.451 2.871 3.110

AH-8-10 (1981) NDB No. 10071

PORK. FRESH. SHOULDER. WHOLE. SEPARABLE LEAN ONLY. Raw Page 101

Nutrients and units


Standard error

Number of samples

C D



453.6 g = 28.35 E F —


RefuseSone and sk1n 20%, separable fat 17%

PROXIMATE:

Water g - . i kcal .

Food energy \ kj . .

Protein (NX 6.25) g . . Total lipid (fat) g - ■ Carbohydrate, total g ■ • Fiber g • ■ Ash g ■

MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper > mg. Manganese mg.

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin 8^2 '"^^

Vitamm A y^^


Saturated, total g . 4:0 g . 6:0 g . 8:0 g .

10:0 g . 12:0 g . 14:0 g . 16:0 g . 18:0 g •

Monounsaturated, total. . . g . 16:1 g . 18:1 g . 20:1 g . 22:1 g .

Polyunsaturated, total . . . g . 18:2 g . 18:3 g . 18:4 g . 20:4 g . 20:5 g . 22:5 g . 22:6 g .

Cholesterol mg. Phytosterols mg.

AMINO AGIOS: Tryptophan g . Threonine g • Isoleucine g Leucine g ■ Lysine g ■ Methionine g • Cystine g • Phenylalanine g Tyrosine g Valine g ■ Arginine g ■ Histidine g ■ Alanine g Asparticacid g • Glutamic acid g • Glycine g ■ Prollne g ■ Serine g •

72, ,05 154 642 19. .34 7. ,87 0, .00 0, .00 1, .01

6 1. .22

21 211 347 76 3. .04 0, .099 0. .013

0, .9 0, .831 0, .314 4, .291 G .760 G, .48 4 G .84 2 6

2.72

0.01 0.01 0.10 1.74 0.85 3.57 0.25 3.24 0.06

0.82 0.69 0.04

0.10

67

0.259 0.909 0.934 1.572 1.906 0.476 0.250 0.773 0.690

037 343

0.981 1.145 1.795 3.005 0.882 0.733 0.795

326.81 696

2,914 87.74 35.68 0.00 0.00 4.60

27 5.51

96 957

1,575 343 13.80 0.449 0.059

3.9 3.769 1.424

19.464 3.447 2.18

19 3.

26

79

12.34

0.44

302

20.43 44

182 5.48 2.23 0.00 0.00 0.29

2 0.34 6

60 98 21 0.86 0.028 0.004

0.2 0.236 0.089 1.216 0.215 0.14 1 0.24 G 2

0.77

0.03 0.00 0.04 0.00 0.44 0.03 7.88 0.49 3.86 0.24

16.18 1.01 1.13 0.07

14.70 0.92 0.25 0.02

3.73 0.23 3.11 0.19 0.19 0.01

0.03

19

1.175 0.073 4.123 0.258 4.237 0.265 7.131 0.446 8.646 0.540 2.159 0.135 1.134 0.071 3.506 0.219 3.130 0.196 4.704 0.294 6.092 0.381 4.450 0.278 5.194 0.325 8.142 0.509 13.631 0.852 4.001 0.250 3.325 0.208 3.606 0.225

205. 91 439 ,836

55. ,29 22. ,48 0. .00 0. ,00 2, .'90

17 3. .47

60 603 992 216

8. .69 0, .283 0, .037

2, .4 2, .375 0 .897

12, .264 2, .172 1, .37

12 2 .39 5

16

7.78

0. .02 0. .02 0. .28 4, .96 2. .44

10, .19 0. .71 9, .26 0, .16

2 .35 1, .96 0 .12

0.27

190

0.740 2.598 2.669 4.493 5.447 1.360 0.715 2.209 1.972 2.964 3.838 2.804 3.272 5.130 8.588 2.521 2.095 2.272

AH-8-10 (1981) NDB No. 10072

PORK, FRESH, SHOULDER, WHOLE, SEPARABLE LEAN ONLY. Cooked, roasted Page 102


A B

^"sr^^. ,!«•- Foodenergy {^^^^^ • ' 1,019

Protein (NX 6.25) g [ [ [ 25.38 Total lipid (fat) g . . . ^l'l¡!^ arbohydrate, total g . Jr'JJJ^ f^'ber g . . , 0-00 Ash g . . . ^'^^


"•o" m.y. 1-52 Magnesium mg. . . ^Ir Phosphorus mg. . . Potassium mg. . . ^^"i Sodium rne Zinc 4: : : 4.24 Copper mg. . . ^r^'lll Manganese mg. . . U.U¿b

VITAMINS: Ascorbic acid me • Thiamin Jg. \\ 0.584 Riboflavin mg 0.364 Niacin mg. . . 4.306 Pantothenicacid mg. . . 0.58^ Vitamin B6 mg. . . ^.4 0 Folacin meg . . ^ Vitamin B^2 meg . . 0.88

Vitamin A /^^- • • -, \lU . . . '


Saturated, total g . . . 5.17 4:0 g . . . 6:0 g . . . 8:0 g ...

10:0 g ... 0.01 12:0 g ... 0.02 14:0 g . . . 0.18 16:0 g ... 3.31 18:0 g ... 1.65

Monounsaturated, total. . . g . . . 6.74 16:1 g . . . 0.4 7 18:1 g ... 6.17 20:1 g . . . 0.11 22:1 g . . .

Polyunsaturated, total . . . g 1.82 18:2 g ... 1.29 18:3 g ... 0.44 18:4 g 20:4 g ... 0.09 20:5 ^ . . . 22:5 g 22:6 g ...

Cholesterol mg. . . 97 Phytosterols mg. . .

AMINO AGIOS: Tryptophan g . . . 0.341 Threonine g . . . 1.193 Isoleucine g . . . \ ,2.7.^ Leucine g . . . 2.062 Lysine g . . . 2.501 Methionine g . . . 0.624 Cystine g . . . 0.*3 29 Phenylalanine g . . . 1015 Tyrosine g ... 0.*905 Valine g . . . 1.360 Arginine g . . . 1.762 Histidine g . . . 1287 Alanine g . . . l!502 Aspartic acid g . . . 2*355 Glutamicacid g . . . 3942 Glycine g . . . 1 .* 1 5 7 Praline g ... 0*962 Senne «... i;o43



Approximat« measure and weight 3 oz

■ 85 g^ — E

50.01 207 866 21.57 12.74 0.00 0.00 0.90

.29 6 1,

17 196 299 65 3.60 0.110 0.022

0.3 0.496 0.309 3.660 0.493 0.34 4 0.75 2 6

4.39

0.07

82

1 c = 140 g F

82.37 • 341 1.427

35.53 20.99 0.00 0.00 1.49

11 2.13

28 323 493 107

5.93 0.181 0.036

0.4 0.818 0.510 6.028 0.812 0.5 6 7 1.23 3

10

7.23

0.01 0.02 0.01 0.02 0.15 0.25 2.81 4.63 1.40 2.31 5.73 9.43 0.40 0.65 5.24 8.63 0.09 0.15

1.54 2.54 1.10 1.81 0.37 0.61

0.12

135

0.290 0.477 1.014 1.670 1.042 1.716 1.753 2.887 2.126 3.501 0.530 0.874 0.280 0.461 0.863 1.421 0.769 1.267 1.156 1.904 1.498 2.467 1.094 1.802 1.277 2.103 2.002 3.297 3.351 5.519 0.983 1.620 0.818 1.347 0.887 1.460



176 .16 729

3.051 75 .98 44 .88

0 .00 0, .00 3 .18

23 4, .55

60 692

1.054 228

12, .68 0. .386 0, .078

0. .9 1. ,748 1. ,090

12. 892 1. 737 1. 20

15 2. 63 6

22

15.47

0.04 0.05 0.54 9.90 4.95

20.17 1.40

18.46 0.32

5.43 3.87 1.31

0.26

289

1.021 3.572 3.671 6.174 7.488 1.868 0.985 3.039 2.710 4.072 5.275 3.853 4.497 7.051

11.802 3.464 2.880 3.123

AH-8-10 (1981) NDB No. 10073

PORK, FRESH. SHOULDER. ARM PICNIC. SEPARABLE LEAN AND FAT. Raw Page 103

Nutrients and units


Standard error

Number of samples

Amount in edible portion of Gommon measures of food


1 lb 1 oz 453.6 g = 28.35 g E F




i kcal Food energy | ^.



Potassium mg Sodium mg Zinc mg Copper ^g Manganese mg


Vitamin B^ 2 ""^^ IRE

Vitamin A • \IU . LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine S Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

60.58 270

1,131 16.32 22.24 0.00 0.00 0.84

6 0.98

17 180 285 67 2.33 0.081 0.011

0.7 0.705 0.254 3.932 0.641 0.39 4 0.63 2 6

8.03

0.02 0.03 0.29

.98

.66 10.31 0.65 9.47 0.18

2.36 2.07 0.19

0.10

72

0.209 0.752 0.765 1.314 1.591 0.391 0.206 0.649 0.561 0.868 1.169 0.785 0.903 1.415 2.369 0.695 0.578 0.626

0.949

0.278 0.915

0.018

0.2 5-2 0.034 0.655

1.919

0.004

0.001 0.004 0.013 0.204 0.112

0.028 0.387 0.013

0.088 0.012

0.006

1.702

274.79 1,226 5.130

74.01 100.9 0

0.00 0.00 3.79

.46 25 4.

76 819

1,291 305 10.56 0.367 0.050

3.1 3.198 1.152

17.836 2.908 1.76

16 2.85 8

26

36.40

0.47

325

17. 17 77

321 4. 63 6. 31 0. 00 0. 00 0. 24

2 0 28 5

51 81 19 0 66 0 023 0 003

0 .2 0 200 0 .072 1 .115 0 .182 0 .11 1 0 .18 0 2

2.28

0.08 0.00 0.11 0.01 1.31 0.08

22.60 1.41 12.05 0.75 46.76 2.92 2.93 0.18

42.96 2.69 0.79 0.05

10.71 0.67 9.41 0.59 0.84 0.05

0.03

20

0.948 0.059 3.411 0.213 3.470 0.217 5.960 0.373 7.217 0.451 1.774 0.111 0.934 0.058 2.944 0.184 2.545 0.159 3.937 0.246 5.303 0.331 3.561 0.223 4.096 0.256 6.418 0.401 10.746 0.672 3.153 0.197 2.622 0.164 2.840 0.177

200. 58 895 745 54. 03 73. 65 0 00 0. 00 2 76

19 3 26

55 597 942 222

7 70 0 .268 0 036

2 .3 2 .334 0 .841

13 .019 2 .122 1 .28

12 2 .08 6

19

26.57

0.06 0.08 0.96

16.50 8.79

34.13 2.14

31.36 0.58

7.82 6.87 0.61

0.34

237

0.692 2.490 2.533 4.351 5.268 1.295 0.682 2.149 1.857 2.874 3.871 2.599 2.990 4.685 7.844 2.301 1.914 2.073

AH-8-10 NDB No.

1981) 10074

PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN AND FAT, Cooked, braised Page 104



Food energy

Vitamin A ■

g ' i kcal

\ kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g


Iron mg

Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 f»cg

ÍRE. \IU .



10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamlcacid g Glycine g Proline g Serine g

— B

46.55 345

1,442 26.81 25.53 0.00 0.00 1.09

7 1.61

18 191 336 88 4.04 0.138 0.014

0.3 0.541 0.307 5.217 0.555

27

69

9.26

0.02 0.03 0.32 5.70 3.01

11.74 0.75

10.79 0.20

2.86 2.34 0.43

0.10

109

0.346 1.241 1.264 2.163 2.620 0.647 0.341 1.069 0.929 1.428 1.908 1.304 1.505 2.359 3.949 1.159 0.963 1.045



= 85 g^ 1 c = 140 g — E F

39.57 293

.226 22.78 21.70 0.00 0.00 0.93

.37 6 1.

16 162 286 74 3.43 0.117 0.012

0.3 0.460 0.261 4.434 0.472 0.23 3 0.58 2

7.87

0.08

93

65.17 483

2,019 37.53 35.74 0.00 0.00 1.53

.25 10 2.

26 267 470 123

5.66 0.193 0.020

0.4 0.757 0.430 7.304 0.777 0.38 5 0.96 4

13

12.96

0.02 0.03 0.02 0.04 0.27 0.45 4.84 7.98 2.56 4.21 9.98 16.43 0.64 1.05 9.17 15.11 0.17 0.28

2.43 4.00 1.99 3.27 0.36 0.60

0.14

153

0.294 0.484 1.055 1.737 1.074 1.770 1.839 3.028 2.227 3.668 0.550 0.906 0.290 0.477 0.909 1.497 0.790 1.301 1.214 1.999 1.622 2.671 1.108 1.826 1.279 2.107 2.005 3.303 3.357 5.529 0.985 1.623 0.819 1.348 0.888 1.463


Refu$e£one and skin 25%

158 .37 1,173 4,907

91 .19 86 .85 0 .00 0 .00 3 ..71

25 5 .46

63 649

1,143 298 13 74 0 469 0 048

1 1 1 840 1 044

17 748 1 888 0 92

13 2. 33 9

31

31.49

0.07 0.10 1.10

19.38 10.23 39.93 2.55

36.71 0.67

9.73 7.95 1.45

0.33

372

1.177 4.222 4.300 7.359 8.913 2.201 1.160 3.637 3.160 4.858 6.491 4.436 5.120 8.025

13.434 3.943 3.276 3.555

Yield from 6.8 oz (192 g) raw meat with refuse.

AH-8-10 (1981) NDB No. 10075

PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN AND FAT, Cooked, roasted Page 105

Nutrients and units


Standard error

Number of samples

C D


Approximate measure and weight 3 oz 85 g^ 1 c = 140

— E -F


Refuse: Bone and sk1n 27%



Protein (NX 6.25) , Total lipid (fat) . . . Carbohydrate, total , Fiber Ash

MINERALS: Calcium , Iron Magnesium . . . . Phosphorus ... Potassium .... Sodium Zinc Copper Manganese ....

VITAMINS: Ascorbic acid ... Thiamin Riboflavin .... Niacin Pantothenic acid. , Vitamin B5 . . . Folacin Vitamin 8^2 • • •

Vitamin A


Saturated, total.... 4:0 6:0. ..... . 8:0

10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine« Lysine Methionine Cystine Phenylalanine Tyrosine Valine .' - . Arginine Histidlne Alanine Asparticacid Glutamicacid , Glycine Proline Serine

g • I kcal \ kj .

g ■ g - g ' g • g •

mg. mg. mg. mg. mg. mg. mg. mg.


IRE. t/t/.

g g g g g g mg mg


51.12 331

,384 22.33 26.10 0.00 0.00 0.92

1.19 17

206 293

70 3. 0.

31 112

0.033

0.3 0.523 0.303 3.928 0.492 0.28 4 0.74 2 8

9.46

0.02 0.03 0.33 5.82 3.07

12.00 0.77

11.03 0.20

2.93 2.39 0.44

0.10

94

0.286 1.030 1.047 1.799 2.178 0.536 0.283 0.889 0.769 1.188 1.598 1.076 1.238 1.941 3.2 49 0.954 0.793 0.860

1.264

0.703 1.512

0.026

0.047

2.280

0.007

0.040

0.020 0.339 0.183

0.046 0.645

0.143

0.007

3.711

43.45 281

1,176 18.98 22.19 0.00 0.00 0.78

6 1.01

15 175 249 59 2.82 0.095 0.028

0.2 0.445 0.258 3.339 0.418 0.24 4 0.63 2 7

8.04

0.09

80

71.57 463

1,937 31.26 36.54 0.00 0.00 1.29

11 1.66

24 289 410 97 4. 0. 0.

64 157 046

0.4 0.732 0.424 5.499 0.689 0.39 6 1.03 3

12

13.25

0.02 0.03 0.02 0.04 0.28 0.46 4.95 8.15 2.61 4.30

10.20 16.80 0.65 1.07 9.38 15.44 0.17 0.28

2.49 4.10 2.03 3.35 0.37 0.61

0.14

132

0.243 0.400 0.876 1.442 0.890 1.466 1.529 2.519 1.851 3.049 0.456 0.750 0.241 0.396 0.756 1.245 0.654 1.077 1.010 1.663 1.358 2.237 0.915 1.506 1.052 1.733 1.650 2.717 2.762 4.549 0.811 1.336 0.674 1.110 0.731 1.204

169.26 1,095 4,582

73.92 86.42 0.00 0.00 3.04

.92 25 3.

57 683 970 231 10.97 0.371 0.109

0.9 1.732 1.003

13.006 1.629 0.93

15 2.45 8

27

31.33

0.07 0.10 1.10

19.28 10.18 39.73 2.54

36.52 0.67

9.69 7.91 1.44

0.33

313

0.947 3.410 3.467 5.956 7.211 1.775 0.937 2.943 2.546 3.933 5.291 3.563 4.099 6.427

10.757 3.159 2.626 2.847


AH-8-10 (1981) NDB No. 10076

PORK. FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN ONLY. Raw Page 106



Food energy |

Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,

MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg Manganese mg

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin B^2 ^<:g

Vitamin A i^^' \lU .



10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

mg

73.13 140 585 19.75 6.16 0.00 0.00 1.01

6 1.19

21 218 341 82 2.86 0.097 0.013

0.9 0.874 0.306 4.628 0.776 0.49 4 0.73 1 5

2.14

0.01 0.01 0.08 1.36 0.67 2.79 0.20 2.54 0.04

0.65 0.54 0.03

0.08

65

0.266 0.929 0.955 1.606 1.947 0.487 0.256 0.790 0.705 1.059 1.372 1.002 1.170 1.833 3.069 0.901 0.749 0.812

Standard error

0.167

0.146 0.236

0.016

0.304 0.040 0.777

5.414 2.088 0.071 0.005

0.049 0.015 0.265

0.057

0.000 0.000 0.003 0.052 0.026

0.008 0.098 0.001

0.023 0.003

0.004

1.004

Number of samples

40

40 40

24

12 23 12

11 23 11 23

23 23 11

12

73 75

377 377 377

377 377 71

377 112

314

11



453.6 g = 28.35 g E F

331.71 635

2,655 89.60 27.94 0.00 0.00 4.57

.40 29

5. 95

987 1,546

371 12.96 0.440 0.059

1 964 388

20.993 3.520 2.

20 3. 6

21

22

32

9.68

0 .03 0 .03 0 .35 6 .17 3 .03

12 .67 0 89

11 .51 0 20

2 93 2 44 0 15

0.34

295

20.73 40

166 5.60 1.75 0.00 0.00 0.29

2 0.34 6

62 97 23 0.81 0.027 0.0 04

0.3 0.248 0.087 1.312 0.220 0.14 1 0.21 O 1

0.61

0.00 0.00 0.02 0.39 0.19 0.79 0.06 0.7 2 0.01

0.18 0.15 0.01

0.02

14 1.207 0.075 270 4.214 0.263 277 4.332 0.271 277 7.285 0.455 285 8.832 0.552 286 2.209 0.138 48 1.161 0.073

285 3.583 0.224 285 3.198 0.200 285 4.804 0.300 285 6.223 0.389 285 4.545 0.284 282 5.307 0.332 284 8.314 0.520 285 13.921 0.870 282 4.087 0.255 276 3.397 0.212 270 3.683 0.230



185 .75 355 487 50 .18 15 .64 0 .00 0 .00 2 .56

16 3 .02

53 552 866 208

7 26 0 246 0 033

2 3 2 220 0 777

11. 755 971 24

11 86

12

5.42

0.02 0.02 0.20 3.46 1.70 7.09 0.50 6.44 0.11

1.64 1.36 0.08

0.19

165

0.676 2.360 2.426 4.079 4.945 1.237 0.650 2.007 1.791 2.690 3.485 2.545 2.972 4.656 7.795 2.289 1.902 2.062

AH-8-10 (1981) NDB No. 10077

PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN ONLY, Cooked, braised Page 107






Protein (NX 6.25). Toul lipid (fat) . . . Carbohydrate, total . Fiber Ash


VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin Bg . . . . Folacin Vitamin 6^2 • • • •

Vitamin A



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamic acid Glycine Proline Serine

g • i kcal y kj

g g g g g

mg mg mg mg mg mg mg mg m g


IRE. \IU .

g g g g g g g g g g g g g g g g g g mg

Mean Standard

error Number of

samples 3 oz = 85 g^

measure and weight

1 c = 140 g

RefuM-.Bone and skin 25%, separable fat 16%

F o

54.26 46.12 75.96 145.20 248 211 347 663

1,037 882 1,452 2,775 32.26 27.42 45.16 86.33 12.21 10.38 17.09 32.67 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0,00 1.27 1.08 1.78 3.40

8 7 12 23 1.95 1.66 2.73 5.22

22 18 30 58 226 192 317 606 405 344 566 1,083 102 87 143 274

4.97 4.2 2 6.96 13.30 0.161 0.137 0.225 0.431 0.017 0.014 0.024 0.045

0.4 0.3 0.6 1.1 0.600 0.510 0.840 1.606 0.360 0.306 0.504 0.963 5.940 5.049 8.316 15.895 0.670 0.570 0.938 1.793 0.41 0.35 0.57 1.10 5 4 7 12 0.71 0.60 0.99 1.90 2 2 3 6 8 7 11 21

4.21

0.01 0.01 0.15 2.69 1.35 5.49 0.38 5.02 0.09

1.48 1.05 0.36

0.07

114

0.434 1.518 1.559 2.622 3.180 0.795 0.418 1.291 1.151 1.729 2.240 1.636 1.910 2.994 5.012 1.471 1.223 1.327

3.5g 5.89

0.01 0.02 0.01 0.02 0.12 0.20 2.29 3.77 1.14 1.88 4.67 7.69 0.32 0.53 4.27 7.03 0.07 0.12

1.26 2.07 0.89 1.47 0.30 0.50

0.06

97

0.10

160

0.369 0.608 1.290 2.125 1.325 2.183 2.229 3.671 2.703 4.452 0.676 1.113 0.355 0.585 1.097 1.807 0.978 1.611 1.470 2.421 1.904 3.136 1.391 2.290 1.624 2.674 2.545 4.192 4.260 7.017 1.250 2.059 1.040 1.712 1.128 1.858

11.26

0.03 0.03 0.39 7.20 3.60

14.69 1.02

13.44 0.23

3.96 2.82 0.95

0.19

306

1.161 4.062 4.172 7.016 8.510 2.127 1.119 3.455 3.080 4.627 5.994 4.378 5.111 8.012

13.412 3.936 3.273 3.551


AH-8-10 (1981) NDB No. 10078

PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN ONLY, Cooked, roasted Page 108


PROXIMATE: Water . . . ■ g •

I kcal \ kj .

Food energy

Protein (NX 6.25). .

Total lipid (fat) g .


Ash g .


Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

Copper mg.

Manganese mg.


Thiamin mg.

Riboflavin mg.

Niacin mg.


Vitamin Bg mg.

Folacin meg

Vitamin B^2 ^(^g

Vitamin A |^^-



10:0

12:0

14:0

16:0

18:0


18:1

20:1

22:1


18:3

18:4

20:4

20:5

22:5

22:6 Cholesterol .v . . . .

Phytosterols mg


Threonlne g Isoleucine g

Leucine g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Proline g Serine g

g

g g g g g g g g g g g g g g mg

60.27 228 953 26.68 12.62 0.00 0.00 1.06

1.42 20

247 351 80 4.07 0.128 0.041

0.3 0.578 0.357 4.314 0.592 0.41 5 0.78 2 7

4.35

0.01 0.01 0.15 2.78 1.39 5.67 0.39 5.19 0.09

1.53 1.0 9 0.37

0.07

95

0.359 1.255 1.289 2.169 2.630 0.657 0.346 1.067 0.952 1.430 1.853 1.353 1.580 2.476 4.145 1.217 1.012 1.097

Standard error

C -

0.872

0.675 0.851

0.023

0.051

9.259 2.216 0.159 0.008

0.049 0.013 0.135

0.066

0.010 0.188 0.095

0.030 0.351

0.077

0.005

3.596

-D —

12

12 12

12

1 12 1 1

12 12 12 12 1

12 12 12

12

133 133 133

133 133

133 1

80

11



— E F

51.23 194 810 22.68 10.73 0.00 0.00 0.90

7 1,

17 no ;?99

68 3. 0. 0.

21

46 109 035

0.3 0.491 0.303 3.667 0.503 0.35 5 0.66 2 6

3.70

0.01 0.01 0.13 2.36 1.18 4.82 0.33 4.41 0.08

1.30 0.92 0.31

0.06

84.38 319

1,334 37.35 17.67 0.00 0.00 1.48

12 1.99

28 346 492 112

5.69 0.179 0.057

0.5 0.809 0.500 6.040 0.829 0.57 7 1.09 3

10

6.09

0.02 0.02 0.21 3.89 1.95 7.94 0.55 7.27 0.13

2.14 1.52 0.52

0.10

133

14 0.305 0.503 270 1.067 1.757 277 1.096 1.805 277 1.844 3.037 285 2.236 3.682 286 0.558 0.920 48 0.294 0.484

285 0.907 1.494 285 0.809 1.333 285 1.216 2.002 285 1.575 2.594 285 1.150 1.894 282 1.343 2.212 284 2.105 3.466 285 3.523 5.803 282 1.034 1.704 276 0.860 1.417 270 0.932 1.536


Refuse: Bone and skin 27% separable fat 16%

155 .87 589

2,464 68 .99 32 63 0 .00 0 .00 2 .73

22 3 .67

52 639 908 206 10 51 0 .331 0 106

0 .9 1 495 0 923

11 156 1 531 1 06

14 2 01 5

18

11.25

0 .03 0 .04 0 .39 7 .19 3 .60

14 .67 1 .02

13 .42 0 .23

3 .95 2 81 0 .95

0.19

246

0.928 3.245 3.333 5.609 6.801 1.699 0.895 2.759

462 698 792 499 086 402

10.719 3.147 2.617 2.837


AH-8-10 (1981) NDB No. 10079

PORK. FRESH. SHOULDER, BLADE. BOSTON, SEPARABLE LEAN AND FAT, Raw Page 109


Standard error

Number of samples


Approximate measure ar^d weight 1 Steak 1 lb = 264 g^ = 453.6 g E F


Refuse: Bone 12%

g • ¡kcal

IRE.

PROXIMATE: Water

Food energy | , .



Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg,


Thiamin mg

Riboflavin mg



Vitamin B^2 ^^g

Vitamin A



4:0

6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine« g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g Asparticacld g

Glutamicacid g

Glycine g Proline g

Serine g

60.06 279

1,168 16.01 23.37 0.00 0.00 0.86

5 1.04

17 174 298 59 2.64 0.085 0.011

0.6 0.657 0.271 3.503 0.629 0.29 4 0.79 2 7

8.39

0 02 0 .03 0 30 5 .23 2 76

10 .80 0 69 9 .91 0 18

2 .48 2 .16 0 .19

0.13

73

0.205 0.739 0.752 1.290 1.562 0.384 0.203 0.637 0.552 0.852 1.145 0.773 0.889 1.395 2.335 0.685 0.570 0.618

0.665

0.214 0.838

0.015

0.362 0.041 0.957

1.965

0.002

0.033

0.001 0.004 0.012 0.185 0.099

0.026 0.350 0.011

0.079 0.011

0.009

1.360

158.56 737

3,084 42.27 61.70 0.00 0.00 2.27

74 14 2

46 459 788 157

6.97 0.224 0.029

1.7 1.734 0.715 9.248 1.661 0.75 9 2.09 6

19

22.14

0.35

193

272.44 1,266 5,298

72.63 106.02

0.00 0.00 3.90

.71 23 4.

78 789

1,354 270

11.97 0.386 0.050

2.9 2.980 1.229

15.890 2.853 1.29

16 3.58

10 33

38.04

0.05 0.08 0.07 0.12 0.80 1.37

13.79 23.70 7.28 12.51

28.52 49.00 1.81 3.11

26.17 44.96 0.48 0.82

6.54 11.23 5.70 9.80 0.49 0.84

0.59

332

0.541 0.930 1.951 3.352 1.985 3.411 3.406 5.851 4.124 7.085 1.014 1.742 0.536 0.921 1.682 2.889 1.457 2.504 2.249 3.865 3.023 5.194 2.041 3.506 2.347 4.033 3.683 6.328 6.164 10.592 1.808 3.107 1.505 2.5 86 1.632 2.803

239.76 1,114 4,663

63.92 93.30 0.00 0.00 3.43

.14 20

4. 69

695 1,192

237 10.53 0.339 0.044

2.6 2.623 1.082

13.984 2 .511 1.14

14 3.15 9

29

33.48

0.07 0.10 1.21

20.86 11.01 43.12 2.74

39.56 0.72

8.62 0.74

0.52

292

0.818 2.950 3.002 5.150 6.236 1.533 0.810 2.543 2.204 3.401 4.571 3.086 3.549 5.569 9.321 2.735 2.275 2.467

With refuse = 300 g.

AH-8-10 (1981) NDB No. 10080

PORK, FRESH. SHOULDER. BLADE. BOSTON, SEPARABLE LEAN AND FAT, Cooked, braised Page 110



Food energy { . ,

Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g , Ash g

MINERALS:

Calcium tng

Iron mg

Magnesium mg

Phosphorus mg


Zinc mg

Copper mg

Manganese mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg


Vitamin B5 mg

Folacin meg

Vitamin B^2 ^(^g

Vitamin A i^^' \IU .

LIPIDS:

Fatty acids:


10:0 12:0. a

14:0. . .

16:0

18:0. . .

Monounsaturated, total. . 16:1 . -

• g

18:1

20:1

22:1 . . .


■ g

18:3 18:4. . . 20:4 20:S

22:5

22:6 . . .

Cholesterol

Phytosterols . mg . rng



Leucine« g Lysine g Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Proline g

Serine g

Mean

— B —

43.31 371

1,554 26.40 28.67 0.00 0.00 1.12

7 1.72

19 184 348 67 4.61 0.143 0.013

0.3 0.508 0.334 3.991 0.128 0.23 1 0.84 3

10

10.32

0.02 0.03 0.36 6.39 3.34

13.13 0.85

12.06 0.22

3.26 2.60 0.55

0.12

111

0.342 1.224 1.247 2.131 2.582 0.638 0.337 1.052 0.918 1.407

875 289

1.488 2.333 3.905 1.146 0.953 1.033

Standard error

Number of imple

-D-

1.284

0.549 1.525

0.029

0.041

1.704

0.005

0.043

0.019 0.339 0.174

0.050 0.636

0.138

0.009

3.044


Approximate measure and weight 3 oz 1 steak 85 g^ = 160 g2

— E F


36.82 316

1,321 22.44 24.37 0.00 0.00 0.95

.46 6 1.

16 156 296 57 3.9 2 0.122 0.011

0.3 0.432 0.284 3.392 0.109 0.20

71

8.77

0.10

9 5

69.30 594 ,486 42.24 45.88 0.00 0.00 1.79

.75 11 2.

30 294 557 107

7.37 0.229 0.021

0.5 0.813 0.534 6.386 0.205 0.37 2 1.34 5

15

16.51

0.02 0.04 0.03 0.05 0.31 0.57 5.43 10.22 2.84 5.34

11.16 21.00 0.72 1.36

10.25 19.29 0.18 0.35

2.77 5.22 2.21 4.16 0.46 0.87

0.19

178

0.291 0.547 1.040 1.958 1.060 1.995 1.811 3.410 2.195 4.131 0.542 1.021 0.2 86 0.539 0.894 1.683 0.7 80 1.469 1.196 2.251 1.594 3.000 1.096 2.062 1.265 2.381 1.983 3.733 3.319 6.248 0.974 1.834 0.810 1.525 0.87 8 1.653

Refuse: Bone 11%

174.86 1,499 6,273

106.59 115.76

0.00 0.00 4.52

.94 28 6.

77 742

1,405 271 18.60 0.577 0.052

1.3 2.051 1.348

16.112 0.517 0.93 5 3.39

12 39

41.66

0.10 0.13 1.45

25.78 13.47 52.99 3.44

48.68 0.88

13.17 10.48 2.20

0.48

450

1.381 4.941 5.034 8.603

10.424 2.576 1.360 4.247 3.706 5.680 7.569 5.204 6.007 9.418

15.764 4.626 3.847 4.170


AH-8-10 (1981) NDB No. 10081

PORK, FRESH, SHOULDER, BLADE. BOSTON, SEPARABLE LEAN AND FAT, Cooked, broiled Page 111


Mean

— B —

Standard error

Number of samples


Approximate measure and weight 3 oz 1 steak 85 g^ = 185 g'

— E F


Refuse: Bone 12%


tkcal \ kj Food energy

Protein (NX 6.25). . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g



Vitamin B^2 ^^S

Vitamm A j



10:0 12:0 14:0 16:0 18:0


Polyunsaturated, total 18:2 18:3 ..;... 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g

48.49 350

1,464 21.87 28.45 0.00 0.00 1.15

5 1.17

24 211 351 75 3.62 0.117 0.008

0.3 0.674 0.381 3.986 0.694 0.27 4 1.04 3

10.22

0.02 0.03 0.36 6.33 3.30

13.01 0.85

11.94 0.22

3.25 2.57 0.56

0.12

103

0.282 1.012 1.031 1.764 2.137 0.527 0.278 0.872 0.757 1.165 1.558 1.064 1.226 1.922 3.217 0.944 0.785 0.851

41. 297

1,245 18, 24. 0,

22

59 18 00

0.00 0.98

5 0,

20 180 298 63 3. 0, 0,

99

07 099 007

0.2 0.573 0.324 3.388

590 23

8.69

0.10

89 71 647 709 40 46 52 63 0 00 0 00 2 13

10 2 16

44 391 649 138

6 69 0 .216 0 015

0 .5 1 247 0 .705 7 374 1 .284 0 50 8 1 .92 5

16

18.91

0.02 0.04 0.03 0.06 0.30 0.66 5.38 11.71 2.80 6.10

11.06 24.06 0.72 1.57 10.15 22.10 0.18 0.40

2.76 6.02 2.18 4.75 0.48 1.04

0.23

190

0.240 0.522 0.860 1.872 0.876 1.907 1.499 3.263 1.816 3.953 0.448 0.975 0.236 0.514 0.741 1.613 0.643 1.400 0.990 2.155 1.324 2.882 0.904 1.968 1.042 2.268 1.634 3.556 2.734 5.951 0.802 1.746 0.667 1.452 0.723 1.574

193.58 ,397 ,846 87.31 113.57

0.00 0.00 4.60

22 4.67

95 843

1,401 298 14.44 0.467 0.032

1.0 2.691 1.521

15.912 2.770 1.08

17 4.14

11 35

40.79

0.10 0.12 1.42

25.27 13.16 51.92 3.39

47.68 0.86

12.98 10.24 2.25

0.49

410

1.126 4.040 4.116 7.042 8.531 2.104 1.110 3.481 3.022 4.651 6.220 4.247 4.894 7.673

12.842 3.768 3.134 3.397


AH-8-10 (1981) NDB No. 10082

PORK, FRESH. SHOULDER, BLADE. BOSTON. SEPARABLE LEAN AND FAT, Cooked, roasted Page 112

Nutrients and units


Mean

— B —

Standard error

Number of samples


Approximate measure and weight 3 oz 1 steak 85 g' = 185 g'

— E F —


Refuse: Bone 13°/


Food energy • • ■ •

Protein {NX 6.25).

• g • íkcal

'\ kj .

Total iipid (fat) g . Carbohydrate, total g .

Fiber g .

Ash g .


Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg. Sodium mg.

Zinc mg.

Copper mg.

Manganese mg.


Thiamin mg.

Riboflavin mg.

Niacin mg.


Vitamin 8^2 ^^E (RE.

Vitamin A • 1/1/.



4:0 6:0 8:0

10:0 12:0

14:0

16:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg





Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Serine g

g

51.95 321

1,343 21.77 25.28 0.00 0.00 0.98

6 1.42

18 195 313 67 3.82 0.118 0.012

0.3 0.551 0.332 4.043 0.506 0.27 4 0.91 2

9.08

0.02 0.03 0.31

62 92

11.54 0.76

10.60 0.19

2.90 2.27 0.52

0.11

97

0.282 1.011 1.031 1.759 2.131 0.527 0.278 0.869 0.758 1.161 1.544 1.067 1.232 1.933 3.236 0.949 0.790 0.856

44.15 273

1,142 18.51 21.49 0.00 0.00 0.83

.20 6 1.

15 166 266 5 7

■3.2 5 0.100 0.010

0.2 0.468 0.282 3.437 0.430 0.23 4 0.77 2 7

7.72

0.10

96.10 594

2,485 40.28 46.76 0.00 0.00 1.81

.62 12 2.

33 361 579 125

7.07 0.218 0.022

0.5 1.019 0.614 7.480 0.936 0.50

1. 5

15

68

16.80

0.02 0.04 0.02 0.05 0.27 0.58 4.78 10.40 2.48 5.40 9.81 21.35 0.64 1.40 9.01 19.60 0.16 0.35

2.47 5.37 1.93 4.20 0.44 0.96

0.21

179

0.240 0.522 0.859 1.870 0.876 1.907 1.495 3.254 1.811 3.942 0.448 0.975 0.236 0.514 0.739 1.608 0.644 1.402 0.987 2.148 1.312 2.856 0.907 1.974 1.047 2.279 1.643 3.576 2.751 5.987 0.807 1.756 0.672 1.462 0.728 1.584

204 .98 1,267 5,299

85 .92 99 75 0 .00 0 00 3 .85

26 5 .59

71 771

1,236 266 15 08 0 466 0 047

1 0 2 174 1 .310

15 954 1 .997 1 07

18 3 58

10 32

35.84

0.08 0.11 1.24

22.18 11.51 45.54

2, 41.

98 81

0.75

11.45 8.97 2.04

0.44

382

1.113 3.989 4.068 6.941 8.409 2.080 1.097 3.429

991 581 093 210 861

7.628 12.769 3.745 3.117 3.378


AH-8-10 (1981) NDB No. 10083

PORK, FRESH, SHOULDER, BLADE, BOSTON, SEPARABLE LEAN ONLY, Raw Page 113


Mean

— B —

Standard error

Number of samples


Approximate measure and weight 1 Steak 1 lb = 210 g^ = 453.6 g E — F


Refuse-Bone 12%, separable fat 18%


I kcal Food energy | ^,



Ash g


Iron mg

Magnesium mg

Phosphorus fng Potassium mg

Sodium mg

Zinc mg Copper mg Manganese mg


Thiamin mg

Riboflavin mg


Vitamin B5 mg

Folacin meg

Vitamin B12 fftcg

Vitamm A |


Saturated, total g

4:0 g 6:0, g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine g


Cystine g Phenylalanlne g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g Glutamicacid g

Glycine g

Proline g

Serine g

^ With refuse = 300 g.

71.15 165 690 19.01 9.28 0.00 0.00 1.02

6 1.24

21 206 353

70 3.20 0.100 0.012

0.8 0.796 0.321 4.012 0.747 0.35 4 0.92 2 7

3.21

0.11

68

0.255 0.894 0.918 1.545 1.873 0.468 0.246 0.760 0.678 1.019 1.320 0.964 1.125 1.764 2.953 0.867 0.721 0.782

0.450

0.193 0.644

0.016

0.452 0.050 1.193

6.928 2.384 0.072 0.002

0.046 0.014 0.269

0.041

0.103

0.009

0.948

15

15 15

15

4 14 3

11 15 11 15

16 18 12

11

314

15

149 42 346 ,448

39 91 19, 49 0 00 0 00 2 14

12 2 60

45 432 740 148

6 71 0 210 0 025

1 7 1 672 0 674 8 425 1 569 0 74 9 1 94 4

14

6.75

0.24

142

322.74 748

3,129 86.21 42.09 0.00 0.00 4.63

.61 26 5.

96 932

1,599 320 14.50 0.454 0.054

3.7 3.611 1.456

18.198 3.388 1.59

19 4.19 9

30

14.58

0.01 0.000 73 0.02 0.04 0.01 0.001 75 0.02 0.05 0.12 0.008 377 0.24 0.53 2.05 0.142 377 4.31 9.30 1.01 0.070 377 2.11 4.56 4.21 8.84 19.09 0.30 0.021 377 0.62 1.34 3.82 0.266 377 8.03 17.34 0.07 0.004 71 0.14 0.30

0.97 2.04 4.41 0.81 0.058 377 1.70 3.67 0.05 0.005 112 0.11 0.23

0.52

308

14 0.536 1.157 270 1.877 4.055 277 1.928 4.164 277 3.245 7.008 285 3.933 8.496 286 0.983 2.123 48 0.517 1.116

285 1.596 3.447 285 1.424 3.075 285 2.140 4.622 285 2.772 5.988 285 2.024 4.373 282 2.363 5.103 284 3.704 8.002 285 6.201 13.395 282 1.821 3.933 276 1 .514 3.270 270 1.642 3.547

225 90 523 ,190

60 34 29 46 0 .00. 0 00 3 .24

18 3 .92

67 652 ,119 224 10 15 0 318 0 038

2 .6 2 527 1 .019

12 .738 2 .372 1 .11

13 2 .93 6

21

10.20

0.03 0.03 0.37 6.51 3.19

13.36 0.94

12.14 0.21

3.09 2.57 0.16

0.36

215

0.810 2.838 2.915 4.905 5.947 1.486 0.781 2.413 2.153 3.235 4.191 3.061 3.572 5.601 9.376 2.753 2.28-9 2.483

AH-8-10 (1981) NDB No. 10084

PORK, FRESH, SHOULDER. BLADE, BOSTON, SEPARABLE LEAN ONLY, Cooked, braised Page 114


Food energy

Vitamin A •


íkcal \kj .

Protein (NX 6.25) g . Total lipid (fat) g .

Carbohydrate, total g . Fiber g . Ash g .

MINERALS:

Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

Copper mg.

Manganese mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.


Vitamin Bg mg.

Folacin meg

Vitamin 8^2 meg IRE. \w.

LIRIOS:

Fatty acids:

Saturated, total g

4:0 g 6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:3

18:4

20:4

20:5

22:5 22:6 ..:...


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g




Histidine g

Alanine g

Asparticacid g Glutamicacid g Glycine g Proline g

Serine g

g g g g g g g g g g g g g mg

49.39 294

,230 31.16 17.59 0.00 0.00 1.29

2.05 22

214 412

75 5.57 0.165 0.016

0.4 0.553 0.388 4.341 0.644 0.27 5 0.90 3 9

6.06

0.02 0.02 0.21 3.88 1.94 7.91 0.55 7.23 0.13

2.13 1.52 0.51

0.10

116

0.419 1.466 1.505 2.532 3.071 0.768 0.404 1.246 1.112 1.670 2.163 1.580 1.844 2.891 4.840 1.421 1.181 1.281

Standard error

1.454

0.562 1.621

0.032

0.044

10.489 1.844 0.152 0.006

0.052 0.010 0.163

0.018

0.131

0.019 0.358 0.179

0.054 0.668

0.143

0.010

3.195

Number of samples

C D

11

11 11

11

11

11 11 11 11

11 11 11

10

133 133 133

133 133

133 1

80

11



— E F

41.98 250

1,045 26.48 14.95 0.00 0.00 1.09

.74 6 1.

19 182 350

64 4.73 0.140 0.014

0.3 0.470 0.330 3.690 0.547 0.23 4 0.76 2

5.15

0.01 0.02

18 30

1.65 6.72

47 15

0.11

1.81 1.29 0.44

0.09

99

64.21 382

1,599 40.50 22.86 0.00 0.00 1.67

.67 10 2.

29 278 536

98 7.24 0.215 0.021

0.5 0.719 0.504 5.643 0.837 0.35 6 1.17 4

12

7.88

0 .02 0 .02 0 .27 5 .04 2 .52

10 .28 0 71 9 .40 0 16

2 77 1. 97 0 67

0.13

151

14 0.356 0.545 270 1.246 1.906 277 1.279 1.957 277 2.152 3.292 285 2.610 3.992 286 0.653 0.998 48 0.343 0.525

285 1.059 1.620 285 0.945 1.446 285 1.420 2.171 285 1.839 2.812 285 1.343 2.054 282 1.567 2.397 284 2.457 3.758 285 4.114 6.292 282 1.2 08 1.847 276 1 .004 1.535 270 1.089 1.665


RefuserBone 11%, separable fat 17%

161 .31 960

4,016 101 .76 57 .44 0 .00 0 .00 4 .20

25 6 .70

72 698

1,346 246 18. 19 0 539 0. 052

1. 3 1. 806 1. 267

14. 178 2. 103 0. 88

15 2. 93 9

29

19.80

0 .06 0 .06 0 .69

12 .67 6 .33

25 .82 1 .79

23 .62 0 .41

6 .96 4 95 1 68

0.34

380

1.368 4.788 4.915 8.270

10.030 2.508 1.319 4.069 3.632 5.454 7.064 5.160 6.023 9.442

15.807 4.641 3.857 4.184


AH-8-10 (1981) NDB No. 10085

PORK, FRESH, SHOULDER, BLADE, BOSTON, SEPARABLE LEAN ONLY, Cooked, broiled Page 115


Standard error

Number of samples



— £ p




Food energy •• • •

Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total ,

Fiber

Ash

MINERALS: Calcium

Iron

Magnesium . . . .

Phosphorus . . . . Potassium Sodium

Zinc

Copper Manganese

VITAMINS: Ascorbic acid

Thiamin

Riboflavin

Niacin

Pantothenic acid

Vitamin B5 Folacin

Vitamin 8^2

Vitamin A


Saturated, total. . . .

4:0

6:0 8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1


18:2

18:3

18:4

20:4

20:5

22:5

22:6 Cholesterol Phytosterols


Threonine Isoleucine

Leucine

Lysine Methionine


Tyrosine Valine Arginine Histidine

Alanine

Aspartic acid


Proline

Serine

g • íkcal \ kj

g g g g g

mg mg mg mg mg mg mg m g


(RE. \IU .

g g mg mg


55.07 274

1,145 25.17 18.43 0.00 0.00 1.31

.35 6 1,

28 244 409 84 4.27 0.131 0.009

0.3 0.750 0.440 4.300 0.816 0.31 5 1.13

6.35

0.02 0.02 0.22 4.06 2.03 8.29 0.58 7.58 0.13

2.23 1.59 0.54

0.11

105

0.338 1.184 1.216 2.046 2.481 0.620 0.326 1.007 0.898 1.349 1.748 1.277 1.490 2.336 3.910 1.148 0.954 1.035

46.81 233 973 21.39 15.67 0.00 0.00 1.11

.15 5 1.

23 207 348 71 3.63 0.111 0.008

0.3 0.638 0.374 3.655 0.694 0.26 4 0.96 2 7

5.40

0.09

89

83 .16 413 729 38 .01 27 83 0 .00 0 00 1 .98

9 2 .04

42 368 618 126

6 45 0 198 0 014

0 .5 1 133 0 .664 6 493 1 232 0 47 7 1 71 4

12

9.59

0.02 0.03 0.02 0.03 0.19 0.33 3.45 6.14 1.73 3.07 7.04 12.51 0.49 0.87 6.44 11.45 0.11 0.20

1.90 3.37 1.35 2.40 0.46 0.81

0.16

159

0.287 0.510 1.006 1.788 1.034 1.836 1.739 3.089 2.109 3.746 0.527 0.936 0.277 0.492 0.856 1.521 0.763 1.356 1.147 2.037 1.486 2.639 1.085 1.928 1.267 2.250 1.986 3.527 3.324 5.904 0.976 1.733 0.811 1.441 0.880 1.563

179.86 894

3,740 82.21 60.19 0.00 0.00 4.28

19 4.41

90 797

1,336 273 13.95 0.428 0.029

1.0 2.450 1.437

14.044 2.665 1.01

16 3.69 8

26

20.75

0.06 0.07 0.72

13.27 6.64

27.06 1.88

24.76 0.43

7.29 5.18 1.76

0.35

344

1.104 3.867 3.971 6.682 8.103 2.025 1.065 3.289 2.933 4.406 5.709 4.171 4.866 7.629

12.770 3.749 3.116 3.380


AH-8-10 (1981) NDB No. 10086

PORK, FRESH, SHOULDER, BLADE, BOSTON, SEPARABLE LEAN ONLY, Cooked, roasted Page 116

Amount in 100 grams, edrble portion Nutrients and units

PROXIMATE: Water .


Protein (NX 6.25) .

ikcal

g

Total lipid (fat)


Ash . .


Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper mg


Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg


Folacin meg

Vitamin B^2 ^<^g ¡RE.

Vitamin A \IU .



4:0

6:0. .... . 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:3

18:4

20:4

20:5

22:5

22:6 Cholesterol mg Phytosterols mg



Leucine g Lysine g Methionine g Cystine g

Phenylalanine g

Tyrosine g

Valine g Arginine g

HIstidine g

Alanine g

Aspartic acid g

Glutamicacid g

Glycine g Prollne g

Serine g

57.72 256

,071 24.36 16.84 0.00 0.00 1.07

7 1.60

20 219 353

73 4. 0.

37 129

0.014

0.3 0.590 0.370 4.300 0.570 0.30 5 0.96 2 7

5.80

0.02 0.02 0.20 3.71 1.86 7.57 0.53 6.93 0.12

2.04 1.45 0.49

0.10

98

0.327 1.146 1.177 1.980 2.401 0.600 0.316 0.975 0.869 1.306 1.692 1.236 1.442 2.261 3.785 1.111 0.924 1.002

Standard error

Number of samples




3 OZ 1 steak 85 g^ = 158 g2

— E F

49.06 218 910 20.71 14.31 0.00 0.00 0.91

6 1.36

17 186 300

62 3.71 0.110 0.012

0.3 0.502 0.315 3.655 0.485

.26

82

4.93

0.08

91.20 404

1,692 38.49 26.61 0.00 0.00 1.69

11 2.53

31 345 557 116

6.90 0.204 0.022

0.5 0.932 0.585 6.794 0.901 0.47

1. 3

12

52

9.17

0.01 0.03 0.02 0.03 0.17 0.32 3.16 5.87 1.58 2.93 6.43 11.96 0.45 0.83 5.89 10.94 0.10 0.19

1.73 3.22 1.23 2.29 0.42 0.78

0.15

155

0.278 0.517 0.974 1.811 1.000 1.860 1.683 3.128 2.041 3.794 0.510 0.948 0.269 0.499 0.829 1.541 0.739 1.373 1.110 2.063 1.438 2.673 1.051 1.953 1.226 2.278 1.922 3.572 3.217 5.980 0.944 1.755 0.785 1.460 0.852 1.583

Amount in edible portion of 1 pound of food as purchased Refuse:Bone 13%, Separable

fat 13%

193.77 859 ,594 81.78 56.53 0 0 3

00 00 59

.37 23 5.

67 734

1,183 246 14.67 0.433 0.047

1.0 1.981 1.242

14.435 1.913 1.00

17 3.22 7

25

19.48

0.05 0.06 0.67

12.46 6.23

25.41 1.76

23.25 0.40

6.84 4.87 1.65

0.33

328

1.098 3.847 3.951 6.647 8.060 2.014 1.061 3.273 2.917 4.384 5.680 4.149 4.841 7.590

12.706 3.730

102 364

AH-8-10 (1981) NDB No. 10087

PORK, FRESH. SPARERIBS, SEPARABLE LEAN AND FAT, Raw Page 117

Nutrients and units


Standard error

Number of samples



453.6 g = 28.35 g E F


Refuse: Bone 38%

g • (kcal

Vitamin A •

PROXIMATE: Water

c j / *^« Food energy j .




Vitamin B^ 2 • • • • • • • • ^'^g ÍRE. \ru.



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g


Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4. / g 20:5 g 22:5 g 22:6 g


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g

56.88 286

,196 17.09 23.60 0.00 0.00 0.91

7 0.99

22 239 259

76 2. 0. 0.

70 085 010

4 0 0 4 0 3

11

0.619 0.273

860 793 42

87

9.34

0.02 0.03 0.31 5.76 3.23

10.66 0.60 9.89 0.17

2.20 2.00 0.13

0.08

0.230 0.804 0.826 1.389 1.685 0.421 0.222 0.684 0.610 0.916 1.187 0.867 1.012 1.586 2.656 0.779 0.648 0.703

2.665

0.859 3.946

0.060

0.050

14.884 8.425 0.115 0.004

0.024 0.008 0.196 0.072

0.091 1.725 5.750

0.043 0.844 0.450

0.085 1.484

0.196

0.009

1.684

10 10 6 3

258.01 1,297 5,425

77.53 107.04

0.00 0.00 4.12

.49 31 4.

100 1,082 1,175

343 12.23 0.386 0.045

2.808 1.238

22.045 3.597

,91

95

1 17 3

15 49

42.37

0.10 0.11 1.38

26.13 14.64 48.35 2.71

44.87 0.77

9.98 9.05 0.59

0.34

352

16.13 81

339 4.85 6.69 0.00 0.00 0.26

2 0.28 6

68 73 21 0.76 0.024 0.003

175 077 378 225

0.12 1 0.25 1 3

2.65

0.01 0.01 0.09 1.63 0.92 3.02 0.17 2.80 0.05

0.62 0.57 0.04

0.02

22

14 1.043 0.065 270 3.647 0.228 277 3.747 0.234 277 6.301 0.394 285 7.643 0.478 286 1.910 0.119 48 1.007 0.063

285 3.103 0.194 285 2.767 0.173 285 4.155 0.260 285 5.384 0.337 285 3.933 0.246 282 4.590 0.287 284 7.194 0.450 285 12.048 0.753 282 3.534 0.221 276 2.939 0.184 270 3.189 0.199

159.95 804

3,363 48.07 66.36 0.00 0.00 2.55

.78 19 2.

62 671 728 212

7.58 0.239 0.028

1.741 0.768

13.666 2.230 1.18

11 2. 9

30

.45

26.27

0.06 0.07 0.86 16.20 9.08

29.98 1.68

27.82 0.48

6.19 5.61 0.37

0.21

218

0.647 2.261 2.323

906 738 184

0.624 1.923 1.715 2.576 3.33'8 2.438 2.846 4.460 7.469 2.191 1.822 1.977

AH-8-10 (1981) NÛB No. 1U088

PORK. FRESH, SPARERIBS, SEPARABLE LEAN AND FAT, Cooked, braised Page 118


PROXIMATE: Water . . . • g •

íkcal Food energy


Carbohydrate, total .•..., g Fiber g

Ash g MINERALS:

Calcium mg Iron mg

Magnesium mg

Phosphorus mg


Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bö mg Folacin meg

Vitamin B^2 ^<^g

Vitamin A {nr



6:0 8:0

10:0

12:0 14:0

16:0

18:0


18:1

20:1

22:1


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine g Lysine g

Methionine g Cystine g

Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g


Serine g

40.42 397

1,663 29.06 30.30 0.00 0.00 1.12

47 1.

24 261 320

93 4. 0. 0.

85

60 142 014

0.408 0.382 5.475 0.750 0.35 4 1.08 3

10

11.76

0.05 0.03 0.38 7.22 4.08

14.17 0.77

13.19 0.21

3.51 2.52 0.88

0.11

121

0.391 1.367 1.404 2.362 2.864 0.716 0.377 1.162 1.037 1.557 2.018 1.474

.720

.696

.514

.325 ,102

Standard error

1.364

1.920 3.181

.0.068

11.303 0.154 2.576

11. 8. 0. 0. 0.

313 412 228 008 003

0.035 0.015 0.359 0.087

0.078 0.615 2.050

0.056 1.014 0.577

0.103 1.647

0.173

0.013

3.643

Number of samples


Approximate measure and weight 3 oz 6.25 oz

= 85 g^ = 177 g2 — E p

34.36 338

,413 24.70 25.75 0.00 0.00 0.95

40 1.58

21 222 272 79 3.91 Ü.121 0.012

0.347 0.325 4.654 .638

0.30 4 0.92 3 9

10.00

0.04 0.03 0.32 6.14 3.47

12.04 0.65

11.21 0.18

2.99 2.15 0.75

0.09

103

71.55 703

,943 51.43 53.63 0.00 0.00 1.98

83 3.28

43 463 566 165

8.15 Ü.251 0.025

0.722 0.676 9.691 1.328 0.62 7 1.91 5

1£

20.82

0.09 0.05 0.68

12.78 7.22

25.08 1.35

23.35 0.37

6.22 4.47 1.56

0.19

214

1.195

14 0.332 0.692 270 1.162 2.420 277 1.193 2.485 277 2.008 4.181 285 2.434 5.069 286 0.609 1.267 48 0.320 0.667

285 0.988 2.057 285 0.881 1.835 285 1.323 2.7 56 285 1.715 3.572 285 1.253 2.609 282 1.462 3.044 284 2.292 4.772 285 3.837 7.990 282 1.126 2.345 276 0.937 1.951 270 1.016 2.115


Refuse:Bone 38%

113.67 ,117 ,675 81.71 85.20 0.00 0.00 3.14

132 5.21

68 735 899 263 12.95 0.399 0.039

1.147 1.074

15.396 2.109 0.98

12 3.03

28

33.07

0.14 0.08 1.07

20.30 11.47 39.84 2.15

37.10 0.59

9.88 7.10 2.47

0.31

340

1.099 3.844 3.948 6.642 8.054

.013

.060

.268

.916

.378

.675

.145

.837

.581 12.693 3.726 3.099 3.360

^ Yield from 7.7 oz (218 g) raw meat with refuse. ^ Yield from 1 lb raw meat with refuse.

AH-8-10 (1981) NIDB No. 10089

PORK, FRESH, BRATWURST, Cooked Page 119


Anx)unt in edible portion of common measures of food



Food energy j ,


MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg.


Vitamin B^2 '"^^ . . (RE.

Vitamin A j



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 22:1



AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight Refuse:0

Mean error samples 1 link = 85 g^

1 OZ = 28.35 g

B c D 0

56.13 0.268 6 47.71 15.91 254.62 301 256 85 1,367

1,261 1,072 358 5.721 14.08 0.111 6 11.97 3.99 63.88 25.87 0.150 6 21.99 7.33 117.33 2.07 1.76 0.59 9.38

1.85 0.085 6 1.57 0.52 8.39

44 1.820 6 38 13 201 1.29 0.054 6 1.09 0.36 5.83

15 0.428 6 12 4 66 149 2.109 6 126 42 674 212 10.009 6 180 60 959 557 35.714 6 473 158 2,525

2.30 0.097 6 1.96 0.65 10.43 0.093 0.011 6 0.079 0.026 0.422 0.046 0.006 6 0.039 0.013 0.209

1.0 0.000 6 0.9 0.3 4.5 0.505 0.052 6 0.429 0.143 2.291 0.183 0.011 6 0.156 0.052 0.830 3.200 0.158 6 2.720 0.907 14.515 0.316 0.030 5 0.269 0.090 1.433 0.21 0.008 6 0.18 0.06 0.96

0.95

9.32

03 01 30 85 13

12.19 0.82

11.37

2.74 2.48 0.26

60

0.113 0.556 0.514 0.944 1.070 0.342 0.142 0.471 0.406 0.566 0.831 0.406 0.789 1.172 1.947 0.854 0.656 0.545

0.091

0.007 0.003 0.005 0.051 0.080

0.027 0.066

0.038 0.023

0.730

0.81

7.93

0.02 0.01 0.26 4.98 2.66

10.36 0.70 9.66

2.33 2.11 0.22

51

0.27

2.64

0.01 0.00 0.09 1.66 0.89 3.46 0.23 3.22

0.78 0.70 0.07

17

0.096 0.032 0.473 0.158 0.437 0.146 0.802 0.268 0.910 0.303 0.291 0.097 0.121 0.040 0.400 0.134 0.345 0.115 0.481 0.160 0.706 0.236 0.345 0.115 0.671 0.224 0.996 0.332 1.655 0.552 0.726 0.242 0.558 0.186 0.463 0.155

4.32

42.29

0.11 0.06 1.36

26.55 14.20 55.30 3.73

51.57

12.42 11.26 1.16

272

0.513 2.522 2.332 4.282 4.854 1.551 0.644 2.136 1.842 2.567 3.769 1.842 3.579 5.316 8.832 3.874 2.976 2.472

Weight applies to link packaged 4 per 12 oz pkg.

AH-8-10 (1981) NDB No. 10090

PORK, FRESH. ITALIAN SAUSAGE, Raw Page 120


Mean Standard

error Number of

samples



1 link 1 link = 91 gi = 113 g2 E F


Refuse: 0



Protein (NX 6.25) .

• g • i kcal \kj .

g Total lipid (fat)

Carbohydrate, total Fiber g .

Ash g . MINERALS:

Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus mg.


Zinc mg.

Copper mg.

Manganese mg.


Thiamin mg.

Riboflavin mg.

Niacin mg.


Vitamin B5 mg. Folacin meg

Vitamin B^2 ^'^g

Vitamin A I '



10:0

12:0

14:0

16:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols : mg



Leucine g



Tyrosine g

Valine g Arginine g

Histidine g Alanine g


Glycine g

Proline g

Serine g

51.08 346

1,447 14.25 31.32 0.65 0.00 2.70

18 1

14 142 253 731

1

18

78 0.080 0.058

2.0 0.568 0.168 3.250 0.510 0.30

0.91

11.26

0.08 0.06 0.56 6.64 3.92

14.35 1.49

12.86

4.03 3.62 0.41

76

0.114 0.563 0.520 0.956 1.083 0.346 0.144 0.477 0.411 0.572 0.842 0.411 0.798 1.186 1.970 0.865 0.663 0.552

0.200

0.190 0.450

0.438

0.500 0.094 0.946 3.764 7.352

25.617 0.082 0.009 0.012

0.946 0.025 0.008 0.262

0.016

0.046

0.005 0.010 0.057 0.218 0.218

0.118 0.384

0.251 0.095

1.750

46.48 315

1,317 12.97 28.50 0.59 0.00 2.46

16 1.07

13 129 230 665

1.62 0.073 0.053

1.8 0.517 0.153 2.958 0.464 0.27

0.83

10.25

0.07 0.05 0.51 6.04 3.57

13.06 1.36

11.70

3.67 3.29 0.37

69

57.72 391

1,635 16.10 35.39 0.73 0.00 3.05

.33 20 1.

16 160 286 826

2.01 0.090 0.066

2.3 0.642 0.190 3.673 0.576 0.34

1.03

12.72

0.09 0.07 0.63 7.50 4.43

16.22 1.68

14.53

4.55 4.09 0.46

86

0.104 0.129 0.512 0.636 0.473 0.588 0.870 1.080 0.986 1.224 0.315 0.391 0.131 0.163 0.434 0.539 0.374 0.464 0.521 0.646 0.766 0.951 0.374 0.464 0.726 0.902 1.079 1.340 1.793 2.226 0.787 0.977 0.603 0.749 0.502 0.624

231.70 ,569 ,564

64.64 142.07

2.95 0.00

12.25

82 5.35

64 644

1,148 3,316

8.07 0.363 0.263

9.1 2.576 0.762

14.742 2.313 1.36

4.13

51.08

0.36 0.27 2.54

30.12 17.78 65.09

6.76 58.33

18.28 16.42

1.86

345

0.517 2.554 2.359 4.336 4.912 1.569 0.653 2.164 1.864 2.595 3.819 1.864 3.620 5.380 8.93.6 3.924 3.007 2.504

^ Weight applies to link packaged 5 per pound. ^ Weight applies to link packaged 4 per pound.

AH-8-10 (1981) NOB No. 10091

PORK, FRESH, ITALIAN SAUSAGE, Cooked Page 121

Nutrients and units


Food energy | ,




Vitamin 8^2 ""^^

Vitamin A \ui



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine '. g


Amount 1 pound

Refuse: 0

in edible portion of of food as purchased

Standard Number of Approximate measure and weight

Mean error samples 1 link = 67 g^

1 link = 83 g^

B G

49.95 0.412 4 33.47 41.46 226.57 323 217 268 1 ,466

1,352 906 1,122 6 ,133 20.02 0.569 4 13.41 16.62 90.81 25.70 0.438 4 17.22 21.33 116.58

1.51 1.01 1.25 6.85 0.00 0.00 0.00 0.00 2.82 0.086 4 1.89 2.34 12.79

24 0.958 4 16 20 109 1.50 0.128 4 1.01 1.25 6.80

18 1.190 4 12 15 82 170 3.440 4 114 141 771 304 9.647 4 204 252 1 ,379 922 34.027 4 618 765 4 182

2.38 0.149 4 1.59 1.98 10.80 0.080 0.019 4 0.054 0.066 0.363 0.082 0.014 3 0.055 0.068 0.372

2.0 0.479 4 1.3 1.7 9.1 0.623 0.032 4 0.417 0.517 2.826 0.233 0.016 4 0.156 0.193 1.057 4.165 0.274 4 2.791 3.457 18.892 0.450 0.302 0.374 2.041 0.33 0.014 4 0.22 0.27 1.50

1.30

9.03

0.161 0.792 0.731 1.343 1.522 0.487 0.201 0.670 0.577 0.805 1.183 0.577 1.121 1.667 2.769 1.214 0.932 0.775

0.102

2.646

0.87

6.05

52

1.08

7.49

0.07 0.009 4 0.05 0.06 0.05 0.006 4 0.03 0.04 0.45 0.041 4 0.30 0.37 5.39 0.150 4 3.61 4.47 3.07 0.110 4 2.06 2.55

11.95 8.01 9.92 1.18 0.074 4 0.79 0.98

10.77 0.423 4 7.22 8.94

3.28 2.20 2.72 2.84 0.145 4 1.90 2.36 0.44 0.063 4 0.29 0.37

65

0.108 0.134 0.531 0.657 0.490 0.607 0.900 1.115 1.020 1.263 0.326 0.404 0.135 0.167 0.449 0.556 0.387 0.479 0.539 0.668 0.793 0.982 0.387 0.479 0.751 0.930 1.117 1.384 1.855 2.298 0.813 1.008 0.624 0.774 0.519 0.643

5.90

40.96

0.32 0.23 2.04

24.45 13.93 54.21

5.35 48.85

14.88 12.88 2.00

354

0.730 3.593 3.316 6.092 6.904 2.209 0.912 3.039 2.617 3.651 5.366 2.617 5.085 7.562

12.560 5.507 4.228 3.515

^ Yield from raw link packaged 5 per pound. ^ Yield from raw link packaged 4 per pound.

AH-8-10 (1981) NDB No. 10092

PORK, FRESH, PORK SAUSAGE OR COUNTRY-STYLE PORK SAUSAGE, Raw Page 122




PROXIMATE: Water g . _ . / kcal Food energy | ^



Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin 8^2 f"cg

Vitamin A | '

LIPIDS:

Fatty acids:

Saturated, total g 4:0 6:0 8:0 g

10:0 12:0 14:0 16:0 18:0 g


■ g a

18:1 g 20:1 g 22:1

Polyunsaturated, total . . 18:2 18:3 18:4 20:4 20:5 22:5 . 22:6


■ rng

. mg AMINOACIDS:^

Tryptophan g

Threonine g

Isoleucine g

Leucine' g Lysine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamicacld g

Glycine g Proline g

Serine ', g

Standard Approximate measure and weight Refuse:0

Mean error samples 1 patty = 57 gi

1 link = 28 g'"-

E F G

44.52 0.544 13 25.37 12.62 201.92 417 238 118 1,893

1.746 995 495 7,920 11.69 0.163 13 6.66 3.31 53.03 40.29 0.490 13 22.97 11.42 182.76

1.02 0.58 0.29 4.61 0.00 0.00 0.00 0.00 2.49 0.039 13 1.42 0.70 11.27

18 1.575 13 10 5 82 0.91 0.110 13 0.52 0.26 4.11

11 0.214 14 6 3 49 118 1.863 13 68 34 537 204 4.643 77 116 58 925 667 13.257 77 380 189 3,026

1.59 0.035 13 0.90 0.45 7.19 0.074 0.005 13 0.042 0.021 0.336

1.6 0.290 13 0.9 0.5 7.3 0.545 0.014 13 0.311 0.155 2.472 0.164 0.011 13 0.093 0.046 0.744 2.835 0.088 13 1.616 0.804 12.860 0.400 0.100 2 0.228 0.113 1.814 0.25 0.009 13 0.14 0.07 1.12 4 0.550 4 2 1 17 1.13 0.062 13 0.64 0.32 5.11

14.47

0.11 0.08 0.57 8.87 4.85

18.53 1.45

17.09

5.24 4.39 0.85

68

0.094 0.462 0.427 0.784 0.889 0.284 0.118 0.391 0.337 0.469 0.691 0.337 0.655 0.973 1.617 0.709 0.544 0.452

0.019 0.016 0.025 0.137 0.089

0.079 0.255

0.109 0.119

1.807

12 12 12 12 12

12 12

12 12

13

^ Weight applies to patty, which is 3-7/8-in diam., 1/4 in thick. ^ Weight applies to link, which is 4 in long, 7/8-in diam. ^ Includes data for cooked, fresh pork sausage.

8.25

0.06 0.05 0.32 5.05 2.76

10.56 0.82 9.74

2.98 2.50 0.48

4.10

0.03 0.02 0.16 2.51 1.37 5.25 0.41 4.84

1.48 1.24 0.24

39 19

3 0.054 0.027 3 0.263 0.131 3 0.243 0.121 3 0.447 0.222 3 0.507 0.252 3 0.162 0.081 3 0.067 0.033 3 0.223 0.111 3 0.192 0.096 3 0.267 0.133 3 0.394 0.196 3 0.192 0.096 3 0.373 0.186 3 0.555 0.276 3 0.922 0.458 3 0.404 0.201 3 0.310 0.154 3 0.258 0.128

65.64

0.51 0.36 2.57

40.22 21.98 84.07

6.56 77.51

23.75 19.89 3.86

309

0.426 2.096 1.937 3.556 4.033 1.288 0.535 1.774 1.529 2.127 3.134 1.529 2.971 4.414 7.335 3.216 2.468 2.050

AH-8-10 (1981) NDB No. 10094

PORK, FRESH, PORK SAUSAGE OR COUNTRY-STYLE PORK SAUSAGE, Cooked Page 123





Food energy i , .



Fiber g

Ash g



Sodium mg

Zinc mg

Copper mg

Manganese mg.


Thiamin mg

Riboflavin mg


Vitamin Bg mg

Folacin meg

Vitamin B^2 ^^^

Vitamin A |


Saturated, total g

4:0 g 6:0 g 8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5 ......

22:5 22:6

Cholesterol mg

Phytosterols mg

AMI NO ACIDS: ^ Tryptophan g


Leucine g

Lysine g

Methionine , . .• g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamicacíd g

Glycine g Proline g

Serine g

g

g

Standard Number of Approximate measure and weight Refuie:0

Mean error samples 1 patty 1 link = 13 9^

E F G

44.57 1.223 20 12.03 5.79 202.17 369 100 48 1,673

1,543 417 201 7,001 19.65 0.735 20 5.31 2.55 89.13 31.16 1.248 20 8.41 4.05 141.32

1.03 0.28 0.13 4.66 0.00 0.00 0.00 0.00 3.60 0.228 20 0.97 0.47 16.32

32 3.395 15 9 4 143 1.25 0.072 20 0.34 0.16 5.67

17 0.473 15 5 2 77 184 5.599 15 50 24 833 361 10.939 15 97 47 1,637

1,294 41.486 15 349 168 5,869 2.50 0.112 20 0.68 0.33 11.35 0.142 0.008 20 0.038 0.018 0.644 0.071 0.007 5 0.019 0.009 0.322

1.7 0.270 15 0.5 0.2 7.6 0.741 0.013 15 0.200 0.096 3.361 0.254 0.015 15 0.069 0.033 1.152 4.518 0.214 15 1.220 0.587 20.494 0.723 0.034 5 0.195 0.094 3.280 0.33 0.013 15 0.09 0.04 1.51

1.73

10.81

0 12 0 .09 0 45 6 53 3 62

13 90 1 09

12 81

3 81 3 .28 0 54

83

0.157 0.777 0.717 1.317 1.494 0.478 0.198 0.657 0.566 0.789 1.160 0.566 1.101 1.635 2.716 1.192 0.914 0.761

0.102

0 0 0 0 0

023 021 026 243 122

0 0

058 517

0 0

143 078

3.856

15

14 14 14 14 14

14 14

14 14

15

0.47

2.92

0.03 0.02 0.12 1.76 0.98 3.75 0.29 3.46

1.03 0.88 0.14

22

0.22

1.40

0.02 0.01 0.06 0.85 0.47 1.81 0.14 1.67

0.50 0.43 0.07

11

3 0.042 0.020 3 0.210 0.101 3 0.194 0.093 3 0.356 0.171 3 0.403 0.194 3 0.129 0.062 3 0.053 0.026 3 0.177 0.085 3 0.153 0.074 3 0.213 0.103 3 0.313 0.151 3 0.153 0.074 3 0.297 0.143 3 0.441 0.213 3 0.733 0.353 3 0.322 0.155 3 0.247 0.119 3 0.205 0.099

7.83

49.02

0.54 0.39 2.03

29.63 16.42 63.03

4.93 58.10

17.30 14.86 2.43

376

0.712 3.524 3.252 5.974 6.777 2.168 0.898 2.980 2.567 3.579 5.26/ 2.567 4.994 7.416

12.320 5.407 4.146 3.452

^ Yield from raw patty, which is 3-7/8-in diam., 1/4 in thick, and weighs 57 g. Yield from raw link, which is 4 in long, 7/8-in diam., and weighs 28 g.

^ Includes data for raw, fresh pork sausage.

AH-8-10 (1981) NDB No. 10095

PORK, FRESH, BRAINS, Raw Page 124


Mean

— B —

Standard error

c —

Number of samples

Amount in edible portion of oomnrK>n measures of food


4 oz 1 oz = 113 g = 28.35 g — E F


Refuse:Bloodclots and membrane 2%

PROXIMATE: Water g . _ . Í kcal Food energy | ,



VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 ^cg

(RE. Vitamin A •

\IU. LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacld g Glycine g Proline g Serine ', g

78.36 127 531

10.28 9.21 0.00 0.00 1.13

.60 10 1.

14 282 258 120

1.27 0.240 0.094

13.5 0.155 0.275 4.275 2.800 0.19

2.19 0 0

2.08

0.04 1.03 1.00 1.66 0.12 1.07

1.43 0.09 0.12

0.47

0 0

,195

,22 ,45

0.132 0.480 0.475 0.896 0.807 0.204

0.523 0.431 0.585 0.538 0.276

1.027 1.202 0.493

0.152

0.282 0.206

0.178

1.445 0.131 1.350

15.567 28.903 12.242

0.060 0.005

0.805 0.005 0.005 0.105 0.340

0.407 0.000 0.000

0.009 0.049 0.087

0.013 0.066

0.031 0.047

0.068

249.127

9

13

3 5 3 3 6 5

2 16

5 2 2 2 2 1

3 3 3

1 1

27

8, 85 14 60 1. 16 1 04 0. 00 0, 00 0, 13

1 0. 18 2

32 29 14 0. 14 0. 027 0. 011

1. 5 0. 018 0. 031 0. 483 0. 316 0. 02

0. 25 0 0

0.23

0.00 0.12 0.11 0.19 0.01 0.12

0.16 0.01 0.01

0.05

0.02 0.05

248

0.015 0.054 0.054 0.101 0.091 0.023

0.059 0.049 0.066 0.061 0.031

0.116 0.136 0.056

22.21 36 151

2.91 2.61 0.00 0.00 0.32

3 0.45 4

80 73 34 0.36 0.068 0.027

3.8 0.044 0.078 .212 .794

1. 0. 0.05

0.62, 0 0

0.59

0.01 0.29 0.28 0.47 0.03 0.30

0.40 0.03 0.03

0.13

0.06 0.13

622

0.037 0.136 0.135 0.254 0.229 0.058

0.148 0.122 0.166 0.153 0.078

0.291 0.341 0.140

348.29 564

2,360 45.68 40.92 0.00 0.00 5.04

.11 43

7. 61

1.253 1,145

532 5.65 1.067 0.418

60.0 0.689 1.222

19.002 12*446 0.86

9.72 0 0

9.23

0.16 4.57 4.43 7.37 0.55 4.73

6.33 0.40 0.53

2.09

0.96 2.00

9,757

0.587 2.134 2.111 3.983 3.587 0.907

2.325 1.916 2.600 2.391 1.227

4.565 5.343 2.191

AH-8-10 (1981) NDB No. 10096

PORK, FRESH, BRAINS, Cooked, braised Page 125

Nutrients and units

Amount in 100 grams, edible portion Anwunt in edible portion of common measures of food


3 oz 13.47 oz ■ 85 ¿ — E

=382 q^


Refuse :0


I kcal Ikca t kj Food energy

Protein (NX 6.25) . . Total lipid (fat) g Qrbohydrate, total g Fiber g Ash g

MINERALS: Calciunri mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B"! 2 rncg

Vitamin A j///



10:0 12:0 14:0 16:0 18:0


Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 g 22:5 g 22:6 g


AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine '. g

75.88 138 576 12.14 9.51 0.00 0.00 1.40

9 1.82

12 220 195

91 1. 0,

48 263

0.085

14.0 0.078 0.223 3.330 1.823 0.14

1.42 0 0

2.15

0.04 1.06 1.03 1.72 0.13 1.10

1.47 0.09 0.12

0.49

0. 0.

2,552

22 46

155 567 561 058 954 241

0.618 0.509 0.691 0.635 0.326

1.214 1.420 0.583

0.442

0.103 0.821

0.023

64.49 117 489 10.32 8.09 0.00 0.00 1.19

8 1.55

10 187 166 77 1.26 0.224 0.072

11.9 0.066 0.190 2.831 1.550 0.12

1.21 0 0

1.82

289.84 526

2,200 46.36 36.34 0.00 0.00 5.35

34 6

44 840 745 348

5, 1 0,

95

65 005 325

53.5 0.298 0.852

12.721 6.964 0.55

5.44 0 0

8.20

344. 17 624 612 55. 05 43. 15 0, 00 0. 00 6 35

41 8 26

52 998 885 413

6 71 1 193 0 386

63 5 0 354 1 012

15 105 8 269 0 .65

6 .46 0 0

9.73

0.03 0.14 0.16 0.90 4.05 4.81 0.88 3.93 4.67 1.46 6.55 7.78 0.11 0.49 0.58 0.94 4.21 4.99

1.25 5.63 6.68 0.08 0.36 0.43 0.10 0.47 0.56

0.41 1.86 2.20

0.19 0.86 1.02 0.39 1.77 2.10

,169 9,749 11,576

0.132 0.592 0.703 0.482 2.166 2.572 0.477 2.143 2.545 0.899 4.042 4.799 0.811 3.644 4.327 0.205 0.921 1.093

0.525 2.361 2.803 0.433 1.944 2.309 0.587 2.640 3.134 0.540 2.426 2.880 0.277 1.245 1.479

1.032 4.637 5.507 1.207 5.424 6.441 0.496 2.227 2.644

Yield from 3.5 oz (100 g) raw brains without refuse. Yield from 1 lb raw brains with refuse.

AH-8-10 (1981) NDB No. 10097

PORK, FRESH, CHITTERLINGS. Raw Page 126




PROXIMATE: ^

Water . . .

Food energy

g ■ íkcal

\ kj Protein (NX 6.25) g Total lipid (fat) g


Ash g

MINERALS: Calcium-^. mg

Iron^ mg

Magnesium^ mg

Phosphorus^ mg

Potassium^ mg

Sodium^ mg

Zinc mg

Copper mg

Manganese mg.

VITAMINS: Ascorbic acid^. mg Thiamin^. mg

Riboflavina mg

Niacin^ mg

Pantothenic acid mg


Vitamin B^2 ^^g

Vitamin A^- ÍRE.

\¡U . LIPIDS: ^

Fatty acids:


10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g 20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5. . .^ g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS: ^

Tryptophan g


Leucine g Lysine g Methionine ........ g

Cystine . . . . g Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Proline g

Serine g

Standard Number of Approximate measure and weight RefuserThaw juice and

Mean error samples 6.38 oz = 181 g^

1 OZ = 28.35 g

fat 20%

66.25 1.875 6 119.91 18.78 240.42 252 456 71 915

1.055 1,909 299 3,828 10.05 0.764 6 18.19 2.85 36.47 23.05 1.832 6 41.72 6.53 83.65 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.33 0.075 4 0.59 0.09 1.18

20 1 36 6 72 1.92 0.217 6 3.47 0.54 6.96 6 1 10 2 20

29 1 52 8 103 116 53.367 3 210 33 421

35 15.050 2 63 10 127 2.09 1 3.78 0.59 7.58 0.166 1 0.300 0.047 0.602

4.4 1.321 8 8.0 1.3 16.1 0.010 1 0.018 0.003 0.036 0.070 1 0.127 0.020 0.254 0.080 1 0.145 0.023 0.290

0.01 0.000 2 0.01 0.00 0.03 --.. - _ -

0.81 0.030 2 1.47 0.23 2.94 0 0.000 4 0 0 0 0 0.000 4 0 0 0

7.93

0.01 0.25 4.42 3.24 7.86

5.87 2.64

159

0.090 0.421 0.391 0.764 0.643 0.170

0.371 0.322 0.471 0.804 0.201 0.743 0.944 1.346 1.185 0.753 0.471

1.000

14.35 2.25

1 0.02 0.00 1 0.45 0.07 1 8.01 1.25 1 5.87 0.92

14.22 2.23

10.62 4.77

288

1.66 0.75

45

1 0.163 0.026 1 0.762 0.119 1 0.708 0.111 1 1.383 0.217 1 1.164 0.182 1 0.308 0.048

1 0.672 0.105 1 0.583 0.091 1 0.853 0.134 1 1.455 0.228 1 0.364 0.057 1 1.345 0.211 1 1.709 0.268 1 2.436 0.382 1 2.145 0.336 1 1.363 0.213 1 0.853 0.134

28.76

0.03 0.91

16.05 11.77 28.51

21.29 9.57

577

0.327 1.528 1.419 2.773 2.333 0.617

1.346 1.169 1.709 2.918 0.729 2.696 3.426 4.885 4.300 2.733 1.709

^ With refuse = 8 oz (227 g). ^ Values based on data from at least 12 samples composited.

AH-8-10 (1981) NDB No. 10098

PORK, FRESH, CHITTERLINGS, Cooked, simmered Page 127

Nutrients »id units

PROXIMATE: ^ Water . . . .

kcal ikca \ kj

Vitamin A •

Food energy

Protein (NX 6.25). . Total lipld (fat) g Carbohydrate, total g Fiber g Ash g

MINERALS: Calcium3. mg Iron 3 mg Magnesium ^ mg Phosphorus 3 mg Potassium ^ mg Sodium^ mg Zinc mg Qjpper mg Manganese mg

VITAMINS: 3


Vitamin B^2 ""^^ íRE. \lU .

LIPIDS:^ Fatty acids:


10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINOACIDS:^ Tryptophan g

Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g


Amount 1 pound

Refuse:0

In edible portion of of food as purchased



6.03 oz = 171 g^

B V3

62.40 1 53.04 106.70 283.05 303 258 518 1 ,375

1,268 1,078 2 ,169 5 ,752 10.25 1.050 2 8.71 17.53 46.49 28.75 0.650 2 24.44 49.16 130.41 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0o30 1 0.26 0.51 1.36

27 1 23 47 124 3.70 1 3.15 6.33 16.78

10 1 9 18 47 47 1 40 81 214

8 1 7 13 35 39 1 33 66 175 5.06 4.30 8.65 22.95 0.233 0.198 0.398 1.057

0.0 1 0.0 0.0 0.0 0.0 1 0.0 0.0 0.0 0.080 1 0.068 0.137 0.363 0.100 1 0.085 0.171 0.454

10.10

0.05 0.33 5.80 3.92 9.68

7.22 2.66

143

0.061 0.451 0.420 0.809 0.656 0.194

0.410 0.379 0.502 0.840 0.215 0.727 0.963 1.322 1.096 0.717 0.492

8.59

6.14 2.26

122

17.27

1 0.04 0.08 1 0.28 0.56 1 4.93 9.92 1 3.33 6.70

8.22 16.54

12.34 4.55

245

1 0.052 0.104 1 0.383 0.771 1 0.357 0.718 1 0.688 1.383 1 0.558 1.122 1 0.165 0.332

1 0.349 0.701 1 0.322 0.648 1 0.427 0.858 1 0.714 1.436 1 0.183 0.368 1 0.618 1.243 1 0.819 1.647 1 1.124 2.261 1 0.932 1.874 1 0.609 1.226 1 0.418 0.841

45.82

0.21 1.50

26.33 17.79 43.89

32.75 12.08

649

0.277 2.046 1.905 3.670 2.976 0.880

1.860 1.719 2.277 3.810 0.975 3.298 4.368 5.997 4.971 3.252 2.232

^ Yield from 6.4 oz (181 g) raw chitterlings without refuse. Yield from 1 lb raw chitterlings with refuse.

^ Values based on data from at least 12 samples composited.

AH-8-10 (1981) NDB No. 10099

PORK, FRESH, EARS, Frozen, raw Page 128


PROXIMATE: ^ Water

Food energy ^ ^^

Protein (NX 6.25) g

g ' kcal

Vitamin A

Total lipid (fat) Carbohydrate, total g Fiber g Ash . g

MINERALS: ^ Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium ihg Zinc mg Copper mg Manganese mg

VITAMINS: 2 Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg

Vitamin B^ 2 '"^^ ¡RE. \IU .



10:0 12:0 14:0 16:0 18:0

Mohounsaturated, total. 16:1 18:1 20:1 22:1


Cholesterol ^ mg Phytosterols mg

AMINO AGIOS: ^ Tryptophan g Threonine g isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

61 25 233 975 22 45 15 10 0 00 0 00 0 60

21 2 40 7

41 55

191

0.0 0.080 0.110 0.780

82

0.043 0.629 0.492 1.167 1.052 0.133

0.718 0.402 0.830 1.861 0.269 2.220 1.660

,805 .400 ,848 ,941

Standard error

Number of samples

1.150

0.150 1.100


Approximate measure and weight 1 ear 1 oz = 113 g^ = 28,35 g E F

69.21 263

,100 25.37 17.06 0.00 0.00 0.68

23 2. 8

46 62

215

71

93

17. 36 66

278 6. 36 4. 28 0. 00 0. 00 0. 17

6 0. 68 2

11 16 54

1 0.0 0.0 1 0.090 0.023 1 0.124 0.031 1 0.881 0.221

23

1 0.049 0.012 1 0.711 0.178 1 0.556 0.139 1 1..319 0.331 1 1.189 0.298 1 0.150 0.038

1 0.811 0.204 1 0.454 0.114 1 0.938 0.235 1 2.103 0.528 1 0.304 0.076 1 2.509 0.629 1 1.876 0.471 1 3.170 0.795 1 4.972 1.247 1 3.218 0.807 1 1.063 0.267


Refuse: Thaw ju1ce and trim 5%

263. 93 1 ,002 4 ,192

96. 74 65. 07 0. 00 0. 00 2. 59

88 10 34 31

175 238 821

0.0 0.345 0.474 3.361

353

0.185 2.710 2.120 5.029 4.533 0.573

3.094 1.732 3.576 8.019 1.159 9.566 7.153

12.087 18.960 12.272 4.055

With refuse = 119 g. Values based on data from at least 12 samples composited.

AH-8-10 (1981) NDB No. 10100

PORK, FRESH, EARS, Frozen, cooked, simmered Page 129




PROXIMATE:^ Water g .

Food energy | ,

Protein (NX 6.25) g

Total lipid (fat) g


Ash g

MINERALS:^ Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium . mg Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS:^ Ascorbic acid mg

Thiamin mg

Riboflavin mg



Vitamin B^ 2 ^'^S IRE.

Vitamin A \IU .


14.89 oz Refuse: 0

Mean error samples 1 ear = 111 g' = 422 g^

u

72.65 2.950 2 79.92 306.58 329.54 166 183 700 752 696 765 2,929 3,146

15.95 0.450 2 17.55 67.31 72.35 10.80 2.700 2 11.88 45.58 48.99 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.40 1 0.44 1.69 1.81

18 20 78 83 1.50 1.65 6.33 6.80 7 8 30 32

24 27 103 110 40 44 170 183

167 183 703 755

0.0 0.020 0.070 0.560

90

0 031 0 477 0 365 0 875 0 732 0 128

0 510 0 319 0 .638 1 .276 0 .191 1 531 1 179 2 008 3 142 1 914 0 .684

1 0.0 0.0 1 0.022 0.084 1 0.077 0.295 1 0.616 2.363

LiPIDS: Fatty ac'ds:

Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g 14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g 20:4 g 20:5 ,. . . . g 22:5 g 22:6 g


AMINO ACIDS:^ Tryptophan g


Leucine« g


Cystine g

Phenylalanine g


Histidine g

Alanine g

Aspartic acid g

Glutamic acid g Glycine g

Proline g

Serine g

Yield from 1 raw ear which weighs 113 g. Yield from 1 lb raw ears with refuse. Values based on data from at least 12 samples composited.

99 380

1 0.034 0.131 1 0.525 2.013 1 0.402 1.540 1 0.963 3.693 1 0.805 3.089 1 0.141 0.540

1 0.561 2.152 1 0.351 1.346 1 0.702 2.692 1 1.404 5.385 1 0.210 0.806 1 1.684 6.461 1 1.297 4.975 1 2.209 8.474 1 3.456 13.259 1 2.105 8.077 1 0.752 2.886

0.0 0.091 0.318 2.540

408

0.141 2.164 1.656 3.969 3.320 0.581

2.313 1.447 ^.894 5.788 0.866 6.945 5.348 9.108 14.252 8.682 3.103

AH-8-10 (1981) NDB No. 10101

PORK, FRESH, FEET, Raw Page 130




PROXIMATE :2 Water . . .

Food energy

Protein (NX 6.25).

• g ■ ¡kcal

g

Total lipid (fat) g

drbohydrate, total g Fiber g

Ash

MINERALS:^ Calcium mg Iron mg

Magnesium mg


Zinc mg

Copper mg

Manganese mg

VITAMINS:^ Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg Vitamin B5 mg Folacin meg

Vitamin B^ 2 "^<^g

Vitamin A {iit

LIPIDS:

Fatty acids:


10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5 22:5 22:6

Cholesterol^ mg

Phytosterols mg

AMI NO ACIDS: ^ Tryptophan g Threonine g Isoleucine g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g Glutamicacid g Glycine g Proline g

Serine g

g

Standard Number of Refuse: Bone and hard Mean error samples 1/2 foot

= 95 g^ 1 oz

= 28.35 g tissue 58%

B u

58.30 1.539 3 55.38 16.53 111.10 264 251 75 503

1,105 1.050 313 2,105 22.07 0.636 3 20.97 6.26 42.04 18.83 2.902 3 17.89 5.34 35.90 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.75 0.071 2 0.71 0.21 1.43

59 1 56 17 112

7 1 7 2 13 55 1 52 16 105

274 1 216 78 435 62 1 49 18 98

0.0 0.04 0.10 1.11

6.50

0.29 4.25 1.96 8.83 0.68 8.15

2.05 1.78 0.16

0.11

106

0.044 0.574 0.353 0.927 0.949 0.221

0.596 0.331 0.508 1.677 0.265 1.854 1.545 2.40& 3.663 2.428 0.883

1 0.0 0.0 1 0.04 0.01 1 0.10 0.03 1 1.05 0.31

6.18

0.10

101

1.84

0.28 0.08 4.04 1.20 1.86 0.56 8.39 2.50 0.65 0.19 7.74 2.31

1.94 0.58 1.69 0.50 0.15 0.05

0.03

30

1 0.042 0.012 1 0.545 0.163 1 0.335 0.100 1 0.881 0.263 1 0.902 0.269 1 0.210 0.063

1 0.566 0.169 1 0.314 0.094 1 0.483 0.144 1 1.593 0.475 1 0.252 0.075 1 1.761 0.526 1 1.468 0.438 1 2.286 0.682 1 3.480 1.038 1 2.307 0.688 1 0.839 0.250

0.0 0.08 0.19 2.11

12.38

0 55 8 10 3 73

16 82 1 29

15 52

3 90 3 39 0 30

0.21

202

0.084 1.093 0.672 1.766 1.808 0.421

1.135 0.631 0.968 3.195 0.505 3.532 2.943 4.583 6.978 4.625 1.682

^ With refuse = 8 oz (227 g). ^ Values based on data from at least 12 samples composited.

AH-8-10 (1981) NDB No. 10102

PORK. FRESH, FEET, Cooked, simmered Page 131




PROXIMATE: Water . . . • g •

íkcal y kj

Food energy



Ash . g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg

VITAMINS: ^

Ascorbic acid mg

Thiamin mg

Riboflavin mg


Vitamin B5 mg

Folacin meg

Vitamin 6^2 ^^g

Vitamin A \ji]



10:0 g

12:0 g

14:0 g

16:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol ^ mg

Phytosterols mg

AMINO ACIDS: ^ Tryptophan g


Leucine' g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamicacid g

Glycine g Proline g

Serine g

Standard Number of Approximate measure and weight Refuse: Bone and hard

Mean error samples 2.5 oz = 71 g^

5.0 OZ = 142 g^

tissue 66%

G

66.00 1 46.86 93.72 101.64 194 138 275 299 811 576 1,152 1,249

19.20 1 13.63 27.26 29.57 12.40 1 8.80 17.61 19.10 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.50 1 0.36 0.71 0.77

45 1 32 64 69

5 1 4 7 8 48 1 34 68 74

0.0 0.010 0.060 0.520

4.28

0.19 2.80 1.29 5.81 0.45 5.36

1.35 1.17 0.11

0.07

100

0.038 0.518 0.326 0.845 0.826 0.211

557 307 480 440 211 574 382 112 360 016

0.768

1 0.0 0.0 1 0.007 0.014 1 0.043 0.085 1 0.369 0.738

3.04

0.13

0.05

71

6.08

0.27 1.99 3.98 0.92 1.83 4.13 8.25 0.32 0.64 3.81 7.61

0.96 1.92 0.83 1.66 0.08 0.16

0.10

142

1 0.027 0.054 1 0.368 0.736 1 0.231 0.463 1 0.600 1.200 1 0.586 1.173 1 0.150 0.300

1 0.395 0.791 1 0.218 0.436 1 0.341 0.682 1 1.022 2.045 1 0.150 0.300 1 1.118 2.235 1 0.981 1.962 1 1.500 2.999 1 2.386 4.771 1 1.431 2.863 1 0.545 1.091

0.0 0.015 0.092 0.801

6.59

0.29 4'. 31 1.99 8.95 0.69 8.25

2.08 1.80 0.17

0.11

154

0.059 0.798 0.502 1.301 1.272 0.325

0.858 0.473 0.739 2.218 0.325 2.424 2.128 3.252 5.174 3.105 1.183

^ Yield from 8.0 oz (227 g) raw feet with refuse. 2 Yield from 1 lb raw feet with refuse. 5 Values based on data from at least 12 samples composited.

AH-8-10 (1981) NDB No. 10173

PORK. FRESH. HEART, Raw Page 132

Nutrients and units


Standard error

Number of samples



1 heart i oz = 226 g = 28.35 g E F


Refuse: 0


Food energy

g • (kcal

\ kj . Protein (NX 6.25) g . Total lipid (fat) g .


Ash g .


Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

Copper mg.

Manganese mg.


Thiamin mg.

Riboflavin mg.

Niacin mg.



Vitamin Bj2 rncg

Vitamin A 1 ///



6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4. : . . . .

20:5

22:5 22:6

Cholesterol mg

Phytosterols mg


Threonine g tsoleucine g

Leucine g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g


Proline g

Serine •. g

Includes data for cooked heart.

76.21 118 494

17.27 4 1 O

36 33 00

0.84

5 4.68

19 169 294

56 2. 0. O,

80 408 063

5.3 0.613 1.185 6.765 2.515 0.39 4 3.79 8

25

1.16

0.00 0.01 0.08 0.59 0.45 1.02 0.10 0.90 0.02

1.12 0.77 0.08

0.27

131

0.199 0.757 0.831 1.558 1.428 0.442 0.309 0.762 0.591 0.914 1.160 0.439 1.108 1.563 2.770 0.939 0.795 0.812

0.265

0.118 0.250

0.045

0.163 0.345 1.211

12.008 8.883 2.517 0.256 0.042 0.003

0.650 0.069 0.076 0.439 0.125 0.015 1.100 0.265 3.969

13.229

0.001 0.004 0.047 0.100 0.080

0.031 0.227 0.011

0.205 0.084

0.091

12.852

30

23 35

8 10 10 7 9 3

10 7 4

10 17 15 6 2 3 4 3 3 3

32

172.24 267

1,117 39.02 9.85 3.00 0.00 1.89

12 10.57 44

383 664 127 6.32 0.922 0.142

11.9 1.385 2.678

15.289 5.684 0.88 9 8.56

17 57

2.61

0.01 0.01 0.19 1.34 1.01 2.31 0.22 2.04 0.04

2.53 1.73 0.19

0.61

296

21 61 33 140

4 89 1 2 4 0 .38 0 00 0 24

2 1 33 5

48 83 16 0, 79 0 116 0. 018

1. 5 0. 174 0, 336 1. 918 0, 713 0. 11 1 1. 07 2 7

0.33

0.00 0.00 0.02

17 13 29

0.03 0.26 0.01

0.32 0.22 0.02

0.08

37

4 0.450 0.056 1 1.711 0.215 9 1.878 0.236 9 3.521 0.442 9 3.227 0.405 9 0.999 0.125 1 0.698 0.088 9 1.722 0.216 5 1.336 0.168 9 2.066 0.259 9 2.622 0.329 9 0.992 0.124 5 2.504 0.314 6 3.532 0.443 6 6.260 0.785 6 2.122 0.266 5 1.797 0.225 5 1.835 0.'2 30

345.71 536

2,243 78.31 19.77 6.01 0.00 3.80

25 21.22 88

768 1,333 254 12.69 1.851 0.286

23.9 2.781 5.375

30.686 11.408 1.76

19 17.18 34

113

5.24

0.01 0.02 0.38 2.69 2.03 4.63 0.44 4.10 0.08

5.08 3.48 0.37

1.22

594

0.903 3.434 3.769 7.067 6.477 2.005 1.402 3.456 2.681 4.146 5.262 1.991 5.026 7.090

12.565 4.259 3.606 3.683

AH-8-10 (1981) NDB No. 10103

PORK, FRESH, HEART, Cooked, braised Page 133


Standard error

Number of samples



1 heart = 129 g^ 1 c = 145 g E F


Refuse:0



Protein (NX 6.25). Total lipid (fat) . . .


Fiber

Ash

MINERALS: Calcium

Iron

Magnesium , . . .

Phosphorus . . . .

Potassium

Sodium

Zinc

Copper Manganese

VITAMINS: Ascorbic acid . . . .

Thiamin

Riboflavin

Niacin


Vitamin B5 . . . . Folacin

Vitamin 8^2 • ■ • •

Vitamin A



4:0 6:0 8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6

Cholesterol

Phytosterols

AMINO ACIDS:^ Tryptophan


Leucine

Lysine Methlonlne


Tyrosine

Valine Arginine

Histidine

Alanine

Aspartic acid

Glutamic acid Glycine

Proline

Serine

I kcal

g

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

IRE.

t/t/.

g

g

g

g

g

g

g mg

mg

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

68.08 148 619 23.60

5.05 0.40 0.00 1.00

7 5.83

24 178 206

35 3. 0.

09 508

0.073

2.0 0.555 1.702 6.050 2.470 0.39 4 3. 7

22

79

1.34

0.00 0.01 0.10 0.69 0.52 1.18 0.11 1.05 0.02

1.30 0.89 0.10

0.31

221

0.272 1.035 1.137 2.130 1.952 0.604 0.423 1.042 0.808 1.250 1.586 0.600 1.514 2.137 3.787 1.284 1.087 1.110

0.693

0.462 0.208

0.000

0.039 0.093

87.82 191 798 30.44 6.51 0.52 0.00 1.29

.52 9 7.

32 230 266 46 3.99 0.655 0.094

2.6 0.716 2.196 7.805

186 50

3 0 5 4.89 9

29

1.72

0.40

285

98.72 214 897 34.22 7.32 0.58 0.00 1.45

10 8.45

35 258 299 51 4.48 0.737 0.106

2.9 0.805 2.468 8.773 3.582 0.56 6 5.49

10 32

1.94

0.00 0.00 0.01 0.01 0.12 0.14 0.88 0.99 0.67 0.75 1.52 1.71 0.14 0.16 1.35 1.52 0.03 0.03

1.67 1.88 1.15 1.29 0.12 0.14

0.45

320

4 0.351 0.394 11 1.335 1.501

9 1.467 1.649 9 2.748 3.089 9 2.518 2.830 9 0.779 0.876 1 0.546 0.613 9 1.344 1.511 5 1.042 1.172 9 1.613 1.813 9 2.046 2.300 9 0.774 0.870 5 1.953 2.195 6 2.757 3.099 6 4.885 5.491 6 1.656 1.862 5 1.402 1.576 5 1.432 1.610

308.81 671 ,806 107.05 22.91 1.81 0.00 4.54

32 26.44

111 807 934 161 14.02 2.304 0.331

9.1 2.517 7.720

27.443 11.204 1.76

19 17.18 30

102

6.06

0.01 0.03 0.44 3.11 2.35 5.34 0.50 4.74 0.10

5.88 4.03 0.43

1.42

1,001

1.234 4.695 5.157 9.662 8.854 2.740 1.919 4.727 3.665 5.670 7.194 2.722 6.868 9.693

17.178 5.824 4.931 5.035

^ Yield from 1 raw heart which weighs 226 g. ^ Includes data for raw heart.

AH-8-10 (1981) NDB No. 10104

PORK, FRESH. JOWL, Raw Page 134



Food energy j ^




Vitamin B^2 ""^g ÍRE. Vitamin A \IU.



10:0 12:0 14:0. 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine. g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

22.19 655

2,741 6.38

69.61 0.00 0.00 0.32

4 0.42 3

86 148

25

0.040 0.005

0.386 0.236 4.535 0.250 0.09 1 0.82 3 9

25.26

0.05 0.15 0.88

15.24 8.94

32.89 2.16

30.17 0.56

8.11 7.45 0.58

0.08

90

0.021 0.210 0.168 0.446 0.528 0.095 0.056 0.239 0.104 0.305 0.659 0.072

Standard error

Number of samples

1.004

0.479 1.951

0.022

Amount in edible portion of Amount in edible portion of common measures of food 1 pound

Refuse: 0

of food as purchased Approximate measure and weight 4 oz 1 OZ

= 113 g E

= 28.35 g F o

25.07 6.29 100.64 740 186 2 ,972

3,097 777 12 ,433 7.20 1.81 28.92

78.66 19.74 315.76 0.00 0.00 0.00 0.00 0.00 0.00 0.36 0.09 1.44

5 1 18 0.47 0.12 1.89 4 1 15

97 24 390 167 42 670

29 7 115

0.045 0.011 0.181 0.006 0.001 0.024

0.436 0.109 1.751 0.267 0.067 1.070 5.125 1.286 20.571 0.282 0.071 1.134 0.11 0.03 0.43 2 0 6 0.93 0.23 3.73 3 1 12

10 3 41

28.54

0.09

101

7.16

0.06 0.02 0.17 0.04 0.99 0.25

17.22 4.32 10.10 2.53 37.17 9.33 2.44 0.61

34.09 8.55 0.64 0.16

9.16 2.30 8.41 2.11 0.66 0.16

0.02

25

0.024 0.006 0.237 0.060 0.190 0.048 0.504 0.126 0.597 0.150 0.107 0.027 0.063 0.016 0.270 0.068 0.118 0.029 0.345 0.086 0.745 0.187 0.081 0.020

114.56

0.24 0.68 3.97

69.14 40.53 149.21

9.80 136.85

2.55

36.79 33.78 2.64

0.37

407

0.095 0.953 0.762 2.023 2.395 0.431 0.254 1.084 0.472 1.383 2.989 0.327

AH-8-10 (1981) NDB No. 10105

PORK, FRESH, KIDNEYS, Raw Page 135


R«fuie:Fat, veins, and membrane 7%

Nutrients and units


Mean

— B —

Standard error

Number of samples



1 kidney 1 oz = 233 g^ = 28.35 g E F


Food energy

Protein (NX 6.25)

ikcal y kj

Total lipid (fat) g


Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 mg

Folacin meg

Vitamin 8^2 ^'^S ÍRE.

\lU .


Saturated, total g

Vitamin A ■

4:0 6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4. .....

20:4

20:5

22:5


Phytosterols mg



Leucine g



Tyrosine g


Alanine g


Glycine g

Proline g

Serine g

80.06 100 417

16.46 3 0 0 1

25 00 00 17

9 4.

17 204 229 121

2. 0, 0.

89

75 622 123

13.3 0.340 1.697 8.207 3.130 0.44

42 8.49

59 198

1.04

0.00 0.01 0.04 0.58 0.41 1.07 0.09 0.97 0.02

0.26 0.17 0.01

0.08

319

0.213 0.682 0.879 1.477 1.185 0.353 0.361 0.777 0.592 0.948 1.011 0.395 1.035 1.546 1.964 1.043 1.019 0.872

0.181

0.372 0.298

0.029

0.552 0.184 0.213 7.975 8.971

12.756 0.076 0.014 0.014

1.750 0.033 0.159 0.281 0.010 0.036

1.858 17.000 56.500

0 0 0 0

002 008 134 100

0 0

056 .206

0.044

18.568

87

9 10

10

12 83 11 8

12 4

52 447

3

9 9 8

12 2 5 1 3 4 4

30

186.54 232 971 38.34 7.57 0.00 0.00 2.72

22 11.38 40

475 534 283

6. 1. 0.

41 449 287

30.9 0.792 3.954 19.122 7.293 1.03

98 19.78

137 461

2.42

0.00 0.02 0.08 1.36 0.96 2.50 0.20 2.26 0.04

0.60 0.40 0.02

0.19

742

22.70 28

118 4.67 0.92 0.00 0.00 0.33

.39 3 1. 5

58 65 34 0.78 0.176 0.035

3.8 0.096 0.481 2.327 0.887 0.13

12 2.41

17 56

0.29

0.00 0.00 0.01 0.17 0.12 0.30 0.02 0.27 0.00

0.07 0.05 0.00

0.02

90

5 0.496 0.060 8 1.589 0.193 6 2.048 0.249 6 3.441 0.419 6 2.761 0.336 6 0.822 0.100 1 0.841 0.102 6 1.810 0.220 2 1.379 0.168 6 2.209 0.269 5 2.356 0.287 5 0.920 0.112 1 2.412 0.293 2 3.602 0.438 2 4.576 0.557 2 2.430 0.296 1 2.374 0..289 1 2.032 0.247

337.70 420

1,757 69.41 13.71 0.00 0.00 4.92

39 20.61 72

859 966 511 11.60 2.624 0.519

55.9 1.434 7.158

34.617 13.202 1.86

177 35.81

249 835

4.39

0.00 0.03 0.15 2.46 1.74 4.52 0.36 4.08 0.07

1.09 0.72 0.03

0.34

1,343

0.898 2.877 3.708 6.230 4.998 1.489 1.523 3.277 2.497 3.999 4.264 1.666 4.366 6.521 8.284 4.399 4.298 3.678


AH-8-10 (1981) NDB No. 10106

PORK, FRESH, KIDNEYS, Cooked, braised Page 136


Standard error

Number of Mmpies



= 85 gi 1 c = 140 g — E F


Refuse: 0

PROXIMATE: Water . . . g ■

kcal íkca t kj

Food energy

Protein (NX 6.25). . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g


VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 8^2 ^^g

Vitamin A l '



10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylaianine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine •. g

68.70 151 631 25.40 4.70 0.00 0.00 1.30

13 5.29

18 240 143 80 4.15 0.683 0.149

10.6 0.396 1.586 5.785 2.873 0.46

41 7.79

78 260

1.51

0.00 0.01 0.05 0.85 0.60 1.55 0.12 1.40 0.02

0.38 0.25 0.01

0.12

480

0.329 1.053 1.357 2.280 1.829 0.545 0.557 1.199 0.914 1.463 1.561 0.610 1.597 2.386 3.032 1.609 1.573 1.345

0.231

0.173 0.289

0.023

58.40 128 536 21.59 4.00 0.00 0.00 1.11

11 4.

15 204 121 68 3. 0.

50

53 581

0.127

9.0 0.337 1.348 4.917 2.442 0.39

35 6.

66 221

62

1.28

0.10

408

96.18 211 884 35.56 6.58 0.00 0.00 1.82

.41 18 7.

25 337 200 111

5.81 0.956 0.209

14.8 0.554 2.220 8.099 4.022 0.65

57 10.91

109 364

2.11

0.00 0.00 0.01 0.02 0.04 0.07 0.72 1.18 0.51 0.84 1.31 2.16 0.10 0.17 1.19 1.96 0.02 0.03

0.32 0.53 0.21 0.34 0.01 0.02

0.16

673

0.280 0.461 0.895 1.474 1.153 1.900 1.938 3.192 1.555 2.561 0.463 0.763 0.473 0.780 1.019 1.679 0.777 1.280 1.244 2.048 1.327 2.185 0.519 0.854 1.357 2.236 2.028 3.340 2.577 4.245 1.368 2.253 1.337 2.202 1.143 1.883

311.62 684

2,863 115.21 21.32 0.00 0.00 5.90

59 24.00 81

1,090 647 361 18.82 3.098 0.676

48.1 1.796 7.194 26.241 13.032 2.10

186 35.34

354 1.179

6.83

0.00 0.05 0.23 3.83 2.71 7.01 0.56 6.35 0.10

1.70 1.12 0.05

0.53

2.179

1.492 4.776 6.155

10.342 8.296 2.472 2.527 5.439 4.146 6.636 7.081 2.767 7.244

10.823 13.753 7.298 7.135 6.101

^ Yield from 5.3 oz (150 g) raw kidney with refuse.

AH-8-10 (1981) NDB No. 10107

PORK, FRESH, LARD Page 137

Nutrients and units


Standard error



1 tbsp 1 c = 205 g E

12.8 g


Refuse:0



Protein (NX 6.25)- Total lipid (fat) . . . Carbohydrate, total . Fiber Ash

MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . , Potassium Sodium Zinc Copper Manganese

VITAMINS: ^ Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin B]2 - • • •

Vitamin A



10:0 12:0 14:0 16:0. 18:0




AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionlne Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamic acid Glycine Proline Serine

g ' I kcal i kj

g

g g



IRE. \lU .

0.00 902

3.774 0.00

100.00 0.00 0.00 0.00

0.07

0.02

0.02 0.01 0.11

39.20

0.10 0.20 1.30

23.80 13.50 45.10

2.70 41.20

1.00

11.20 10.20 1.00

95

0.000 0.000

0.010 0.100 0.100 0.300 0.400

0.300 0.500 0.200

0.200 0.100

18 22 33 38 38

36 38 7

38 29

0.00 1,849 7,737

0.00 205.00

0.00 0.00 0.00

0.13

0.03

0.04 0.03 0.23

80.36

21 41 67

48.79 27.68 92.46

5.54 84.46

2.05

22.96 20.91 2.05

195

0.00 115 483

0.00 12.80 0.00 0.00 0.00

0.01

0.00

0.00 0.00 0.01

5.02

0. 01 0 03 0 17 3 05 1 73 5 77 0 35 5 .27 0 13

1 .43 1 31 0 .13

12

0.00 ,091 ,119

0.00 453.60

0.00 0.00 0.00

0.29

0.08

0.08 0.06 0.50

177.81

0. 45 0 91 5, 90

107 96 61 24

204 57 12 25

186 .88 4 54

50 .80 46 .27 4 .54

431

^ Product contains 1.3 mg total tocopherol per 100 g, of which 1.2 mg is alpha-tocopherol.

AH-8-10 (1981) NDB No. 10108

PORK, FRESH, LEAF FAT, Raw Page 138




Protein (NX 6.25).

• g • íkcal

'\ kj .

Total lipid (fat) . Carbohydrate, total g . Fiber g , Ash g ,


VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg

Vitamin 6^2 ^<^g (RE

LIPIDS:

Fatty acids:

Saturated, total 4:0 ... .

\iu

■ g

6:0 8:0. ... .

10:0. .

12:0. . .

14:0

16:0 g

18:0 .

Monounsaturated, total. . 16:1 . . .

• g

18:1

20:1

22:1 . . ' g


■ g

18:3 . .

18:4. . . 20:4 20:5 . .

22:5 . . '

22:6 Cholesterol

Phytosterols AMINO ACIDS:

Tryptophan


. nig

. mg

■ g

■ g

Leucine g Lysine . g Methionine

Cystine . g . g

Phenylalanine Tyrosine

. g g

Valine g Arginine . g Histidine g

Alanine g

Aspartic acid

Glutamic acid Glycine Proline

. g

. g

. g g

Serine . g

4 .09 857 585

1 .76 94 16

0 00 0 00 0 10

1 0 09 1

5 ■-

0. 009

0. 0 0. 106 0. 065 1. 249

0.03

0.23

45.23

1.37 26.77 17.09 37.22 1.97

35.25

7.28 6.34 0.94

110

0.006 0.058

.046

.123

.146

.026

.015

.066 5.559 0.084 0.182 0.020

Standard error

0.192

0.112 0.298

24

24 24

0.037 0.371 0.375

0.116 0.301

0.269 0.029

21 22 22

22 22

22 21


Approximate measure and weight 4 oz 1 oz

= 113 g = 28.35 g — E F^

4 .62 968

4,051 1 .98

106 .40 0 .00 0 .00 0 .11

1 0 10 1

6 "-

0 010

0 0 0. 120 0, 073 1. 411

0.03

0.26

51.11

1.55 30.25 19.31 42.06 2.22

39.84

8.22 7.16 1.06

125

1.16 243

1,016 0.50

26.69 0.00 0.00 0.03

0 0.03 0

2

0.003

0.0 0.030 0.018 0.354

0.01

0.06

12.82

0.39 7.59 4.84

10.55 0.56 9.99

2.06 1.80 0.27

31

0.007 0.002 0.066 0.016 0.052 0.013 0.139 0.035 0.165 0.041 0.029 0.007 0.017 0.004 0.075 0.019 0.033 0.008 0.095 0.024 0.206 0.052 0.023 0.006


Refuse: 0

18 53 3 ,886 6 ,260

7 .97 427 .09

0 .00 0 .00 0 .45

4 0 40 3

25 *~

0 041

0, 0 0. 481 0. 295 5. 665

0.12

1.03

205.17

6 .23 121 .44

77 50 168 .83

8 93 159 91

33 01 28 76

4 25

501

0.027 0.263 0.209 0.558 0.662 0.118 0.068 0.299 0.132 0.381 0.826 0.091

AH-8-10 (1981) NDB No. 10109

PORK, FRESH, LIVER, Raw Page 139

Nutrients and units


Mean

— B —

Standard error

Number of samples



4 oz 1 oz 113 g = 28.35 g

— E F


R«fuse:0


kcal ikca t kj

g

Food energy

Protein (N X 6 . 2 5 )L . Total lipid (fat) g


Ash g


Iron mg

Magnesium mg

Phosphorus mg


Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin 8^2 "'^^

Vitamin A ÍRE. \lU .



4:0

6:0 8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6


AMINOACIDS:^ Tryptophan g


Leucine g



Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartlc acid g

Glutamic acid g

Glycine g

Proline g

Serine '. g

71.06 134 560 21.39 3.65 2.47 0.00 1.44

9 23.30 18

288 273

87 5.76 0.677 0.344

25.3 0.283 3.005

15.301 6.650 0.69

212 26.00

,495 21,650

1.17

0.00 0.00 0.02 0.44 0.70 0.52 0.03 0.46 0.00 0.03 0.87 0.35 0.03

0.44

0.03 0.02

301

0.301 0.910 1.085 1.906 1.649 0.530 0.404 1.047 0.729 1.321 1.317 0.582 1.276 1.937 2.782 1.239 1.146 1.157

0.451

0.304 0.177

0.028

0.8Ö0 1.553 0.601

21.397 10.980 15.502 0.269 0.026 0.015

1.743 0.014 0.102 0.467 0.198 0.031

36.770 2.881

1000.387 3334.623

0.003 0.017 0.026

0.002 0.021

0.013 0.043

0.021

5.687

42

30

10 30 11 8

11 3

22 446

6

14 24 26 31 6 8 7 5

13 13

1 1

42 59 59

43 59

1 1

59 2

57

1 1

109

7 15 13 13 13 14 1

13 6

13 13 13 6

80.29 151 632 24.17 4.12 2.79 0.00 1.63

10 26.33 20

326 308 98 6. 0. 0.

51 765 389

6 320 396

28. 0. 3. 17.290 7.515 0.78

239 29.38

7,339 24,464

1.32

0.00 0.00 0.02 0.50 0.79 0.59 0.03 0.52 0.00 0.03 0.98 0.39 0.04

0.50

0.03 0.03

341

0.340 1.028 1.226 2.154 1.863 0.599 0.457 1.183 0.824 1.493 1.488 0.658 1.442 2.189 3.144 1.400 1.295 1.307

20.14 38

159 6.06 1.03 0.70 0.00 0.41

2 6.60 5

82 77 25 1.63 0.192 0.098

7.2 0.080 0.852 4.338 1.885 0.20

60 7.37

1,841 6,138

0.33

0.00 0.00 0.01 0.13 0.20 0.15 0.01 0.13 0.00 0.01 0.25 0.10 0.01

0.12

0.01 0.01

85

0.085 0.258 0.308 0.540 0.467 0.150 0.115 0.297 0.207 0.375 0.373 0.165 0.362 0.549 0.789 0.351 0.325 0.328

322.31 607

2.539 97.01 16.55 11.18 0.00 6.55

40 105.68 81

1,308 1,237

395 26.12 3.071 1.560

114.9 1.284

13.631 69.405 30.164 3.13

960 117.94

29,461 98,203

5.32

00 01 09 01 16 36 12

2.09 0.01 0.14 3.95 1.56 0.15

1.99

0.14 0.11

1,367

1.365 4.128 4.922 8.646 7.480 2.404 1.833 4.749 3.307 5.992 5.974 2.640 5.788 8.786 12.619 5.620 5.198 5.248

Includes data for cooked liver.

AH-8-10 (1981) NDB No. 10110

PORK, FRESH, LIVER, Cooked, braised Page 140



Food energy | , , I kj .



Ash g .


Iron mg.

Magnesium mg.

Phosphorus mg.


Zinc mg.

Copper mg.


Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.


Vitamin B^2 ^cg

Vitamin A Z^^' 1/1/.



10:0

12:0

14:0

16:0.

18:0


18:1

20:1

22:1


18:3

18:4

20:4

20:5

22:5

22:6 Cholesterol

Phytosterols mg


Threonine g isoleucine g


Methionine g

Cystine g

Phenylalanine g Tyroslne g

Valine g

Arglnine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g Proline g

Serine g

0 .00 0 .00 0 .02 0 .53 0 .84 0 .63 0 .03 0 .56 0 .00 0 .04 1 .05 0 .42 0 .04

0 .53

0 04 0 03

355

0 366 1 107 1 320 2. 319 2 007 0. 645 0 491 1. 274 0. 887 1. 607 1. 603 0. 708 1. 553 2. 356 3. 385 1. 507 1. 395 1. 407

1 Yield from 3.8 oz (109 g) raw liver. Yield from 1 lb raw liver.

^ Includes data for raw liver.

Standard error

^

Number of samples




64.32 165 692 26.02 4.40 3.76 0.00 1.50

10 17.92 14

241 150 49

6.72 0.634 0.300

23.6 0.258 2.196 8.435 4.774 0.57

163 18.67

5,399 17,997

1.41

2.916

864.956 2,883.188

3 oz 85 g^

12.49 oz = 354 g2

54.67 141 588 22.12

3. 3.

.74

.20 0.00 1.28

9 15.23 12

205 128 42 5.71 0.539 0.255

20.0 0.219 1.867 7.170 4.058 0.48

139 15.87

.589 15,297

1.20

227.69 585

2,449 92.11 15.58 13.31 0.00 5.31

37 63.44 49

853 532 173 23.78 2.244 1.062

83.5 0.913 7.774

29.860 16.900 2.00

577 66.08

19,112 63,709

4.99

RefuserO

291. 76 750

3.138 118 03 19 96 17 06 0 00 6 80

47 81 .29 62

1,094 682 222 30. 47 2 876 1. 361

107. 0 1. 170 9. 961

38. 261 21. 655 2. 56

739 84. 67

24,490 81,634

6.40

0.00 0.00 0.00 0.00 0.01 0.01 0.02 0.08 0.10 0.45 1.89 2.42 0.71 2.98 3.81 0.53 2.22 2.84 0.03 0.12 0.15 0.47 1.96 2.52 0.00 0.01 0.02 0.03 0.13 0.17 0.90 3.73 4.78 0.35 1.48 1.89 0.03 0.14 0.18

0.45 1.88 2.40

0.03 0.13 0.17 0.02 0.10 0.13

302 1,257 1,610

7 0.311 1.296 1.660 15 0.941 3.919 5.021 13 1.122 4.673 5.988 13 1.971 8.209 10.519 13 1.706 7.105 9.104 14 0.548 2.283 2.926 1 0.417 1.738 2.227

13 1.083 4.510 5.779 6 0.754 3.140 4.023

13 1.366 5.689 7.289 13 1.363 5.675 7.271 13 0.602 2.506 3.211 6 1.320 5.498 7.044 8 2.003 8.340 10.687 8 2.877 11.983 15.354 8 1.281 5.335 6.836 6 1.186 4.938 6.328 6 1.196 4.981 6.382

AH-8-10 (1981) NDB No. 10111

PORK, FRESH. LUNGS, Raw Page 141


Standard error

Number of samples

C D



3.46 oz 1 oz = 98 g^ = 28.35 g


Refuse: 13%

Vitamin A ■


c j / ^'^"^ Food energy | . .



Fiber g

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin 6^2 "'^^ ÍRE. \lU .


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g 14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg


Threonine g

Isoleucine g

Leucine g




Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g Proline g

Serine g

79.52 85

354 14.08 2.72 0.00 0.00 0.80

7 18.90 14

196 303 153

2. 03

12.3 0.085 0.430 3.345 0.900 0.10

75

0.96

0. 00 0. 00 0. 02 0. 63 0. 29 0 61 0. 05 0 56 0 00

0 34 0 12 0 00

0 18 0 01 0 03 0 01

320

0 .124 0 .496 0 .563 1 .093 1 .027 0 .228

0 .586

0 .838 0 .732 0 .356

1 .266 1 .464 1 .027

0.600

0.623 0.350

0.000

0.374 0.115 0.638 8.579

16.281 9.373 0.025

0.956 0.015 0.046 0.125 0.000 0.029

0.550 0.000 0.000

0.001 0.001 0.005 0.100 0.046

0.009 0.090 0.001

0.018 0.001

0.032

20.546

19

14 3

13 14 16 15 2

4 4

4 1 1 1

28

77.93 83 347 13.80 2.66 0.00 0.00 0.78

7 18.52 14

192 297 150

1.98

12.0 0.083 0.421 3.278 0.882 0.10

2.70 0 0

0.94

0.00 0.00 0.02 0.61 0.28 0.60 0.05 0.54 0.00

0.33 0.11 0.00

0.17 0.01 0.03 0.01

314

0.122 0.486 0.552 1.071 1.006 0.223

0.574

0.821 0.717 0.349

1.241 1.435 1.006

22.54 24

100 3.99 0.77 0.00 0.00 0.23

2 5.36 4

56 86 43 0. 57

3.5 0.024 0.122 0.948 0.255 0.03

0.78 0 0

0.27

0.00 0.00 0.01 0.18 0.08 0.17 0.01 0.16 0.00

0.10 0.03 0.00

0.05 0.00 0.01 0.00

91

0.035 0.141 0.160 0.310 0.291 0.065

0.166

0.238 0.208 0.101

0.359 0.415 0.291

313.79 334

1.397 55.56 10.72 0.00 0.00 3.16

29 74.58 54

773 1,194

604 7.99

48.3 0.335 1.697

13.199 3.551 0.39

10.85 0 0

3.78

0.01 0.01 0.09 2.47 1.14 2.41 0.21 2.19 0.01

1.33 0.45 0.01

0.69 0.03 0.11 0.02

1,263

0.489 1.957 2.222 4.313 4.053 0.900

2.312

3.307 2.888 1.405

4.996 5.777 4.053

With refuse = 113 g. Includes data for cooked lungs.

AH-8-10 (1981) NDB No. 10112

PORK. FRESH. LUNGS. Cooked, braised Page 142

Nutrients and units


Food energy

Vitamin A

g • íkcal

ykj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g



Vitamin B^2 ^c¿ IRE. \IU .



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: ^ Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Amount in Amount in edible portion of Amount in edible portion of common measures of food 1 pound

Refuse: 0

of food as purchased

Standard Number of Approximate measure and weight Mean samples 3 oz

= 85 g^ 10.58 oz = 300 g^

B '-G

80.00 0 .635 3 68.00 240.00 362.88 99 84 297 448

414 352 1,241 1 ,876 16.60 0 .577 3 14.11 49.80 75.30 3.10 0 .173 3 2.64 9.30 14.06 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.90 0 .023 3 0.77 2.70 4.08

8 7 25 37 16.41 13.95 49.23 74.44 12 10 35 53

186 158 557 842 151 129 454 686

81 68 242 365 2.45 2.08 7.35 11.11

7.9 6.7 23.7 35.8 0.079 0.067 0.237 0.358 0.322 0.274 0.966 1.461 1.893 1.609 5.679 8.587 0.663 0.564 1.989 3.007 0.08 0.07 0.25 0.38

2.03 1.72 6.08 9.19 0 0 0 0 0 0 0 0

1.09

0 .00 0 .00 0 .03 0 .72 0 .33 0 .70 0 .06 0 .63 0 .00

0 .38 0 .13 0 .00

0 .20 0 01 0 03 0 01

387

0 146 0 584 0. 664 1 288 1. 211 0 268

0. 691

0. 988 0. 863 0. 420

1. 493 1. 726 1. 211

0.93 3.28 4.96

0.00 0.01 0.01 0.00 0.01 0.01 0.02 0.08 0.12 0.61 2.15 3.24 0.28 0.99 1.50 0.59 2.09 3.15 0.05 0.18 0.27 0.54 1.90 2.88 0.00 0.01 0.01

0.33 1.15 1.74 0.11 0.39 0.59 0.00 0.01 0.01

0.17 0.60 0.91 0.01 0.02 0.04 0.03 0.10 0.15 0.01 0.02 0.03

329 1,161 1,755

2 0.124 0.438 0.662 3 0.496 1.752 2.649 3 0.564 1.992 3.012 3 1.095 3.864 5.842 3 1.029 3.633 5.493 3 0.228 0.804 1.216

3 0.587 2.073 3.134

3 0.840 2.964 4.482 3 0.734 2.589 3.915 3 0.357 1.260 ' 1.905

1 1.269 4.479 6.772 1 1.467 5.178 7.829 1 1.029 3.633 5.493

Yield from 4.5 oz (129 g) raw lungs with refuse. Yield from 1 lb raw lungs with refuse. Includes data for raw lungs.

AH-8-10 (1981) NDB No. 10113

PORK, FRESH, MECHANICALLY SEPARATED PORK, Raw Page 143

Nutrients and units


Food energy | ^.


MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg


VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 *"'^S

ÍRE. Vitamin A

\IU.



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g

Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g



D

56.87 0.943 304

1.271 15.03 0.284 26.54 0.637 0.00 0.00 1.56 0.112

315 22.889 4.25 0.350

200

2.44 0.082

9.82

22 13 37

12.26 0.44

11.41 0.32

2.44 2.14 0.16

0.05

77

0.617 0.689 1.099 1.180 0.313 0.169 0.648 0.518 0.913 1.074 0.540 0.874 1.152 1.983 0.862 0.718 0.600

0.073 0.011

0.100 0.147 0.130

0.031 0.288

0.210 0.107

11.227

9 16

23 2



8 oz ■ 111 g


Refuse:0

129.09 690

2,885 34.12 60.25 0.00 0.00 3.54

715 9.65

454

5.55 0.186

22.29

0.50 13.91 7.66

27.83 0.99

25.90 0.72

5.53 4.85 0.35

0.11

174

1.401 1.564 2.495 2.679 0.711 0.384 1.471 1.176 2.073 2.438 1.226 1.984 2.615 4.501 1.957 1.630 1.362

257.96 1,379 5,765

68.18 120.39

0.00 0.00 7.08

1,429 19.28

907

11.09 0.372

44.54

0.99 27.80 15.30 55.62

1.98 51.76

1.44

11.06 9.69 0.71

0.22

348

2.799 3.125 4.985 5.352 1.420 0.767 2.939 2.350 4.141 4.872 2.449 3.964 5.225 8.995 3.910 3.257 2.722

AH-8-10 (1981) NDB No. 10114

PORK. FRESH, PANCREAS, Raw Page 144



Food energy | , , I kj .

Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g .

MINERALS: Calcium . . mg. Iron mg. Magnesium mg Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 ^(^g

Vitamin A l^^' \lU .


Saturated, total g

g 4:0 6:0 S:0

10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine ........ g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Mean

-—8 —

67.18 199 831

18.56 13.24 0.00 0.00 1.12

.13 11 2.

17 234 197 44 2.62 0.090 0.157

15.3 0.105 0.460 3.450 4.555

16.40 0 0

193

0.407 0.835 0.974 1.387 1.280 0.306

0.796 0.778 1.001 1.069 0.359

1.782 1.530 1.132

Standard error

0.831

1.008 1.007

0.091

0.384

3. 12, 0.

000 997 156

0.006

0.671 0.005 0.010 0.720 0.125

3.200 0.000 0.000

10.043

Number of samples

C D

1 4 1 1 2 2

26 1 5

5 2 2 2 2



= 113 g = 28.35 g — E F

75. 91 225 939 20 97 14. 96 0 00 0. 00 1 27

12 2 40

19 264 223 50 2 97 0 102 0 177

17 3 0 119 0 520 3 899 5 147

18 53 0 0

218

19.05 56

236 5.26 3.75 0.00 0.00 0.32

60 3 O 5

66 56 12 0.74 0.026 0.045

4.3 0.030 0.130 0.978 1.291

4.65 O O

55

0.460 0.115 0.944 0.237 1.101 0.276 1.567 0.393 1.446 0.363 0.346 0.087

0.899 0.226 0.879 0.221 1.131 0.284 1.208 0.303 0.406 0.102

2.014 0.505 1.729 0.434 1.279 0.321


RefuserO

304.73 901

3,771 84.19 60.06 0.00 0.00 5.09

.64 50 9.

77 ,061 894 200 11.90 0.408 0.712

69.4 0.476 2.087

15.649 20.661

74.39 0 0

873

1.846 3.788 4.418 6.291 5.806 1.388

3.611 3.529 4.541 4.849 1.628

8.083 6.940 5.135

AH-8-10 (1981) NOB No. 10115

PORK, FRESH, PANCREAS, Cooked, braised Page 145

Nutrients and units


Standard error

Number of samples

Anwunt in edible portion of cx>mmon measures of food


3 oz 8.64 oz = 85 gi = 245 g^ — E F


Refuse:0

¡RE. \lU .


Food energy \ ,.

Protein (NX 6.25) g ■ Total lipid (fat) g .


Ash g .

MINERALS: Calcium mg. Iron tng.

Magnesium mg.

Phosphorus mg.


Zinc mg.

Copper mg.

Manganese mg.


Thiamin mg.

Riboflavin mg.

Niacin mg.


Vitamin B5 mg.

Folacin meg

Vitamin B^2 ^'^^

Vitamin A |


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g 14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine g



Tyrosine g

Valine g Arginine g

Histidlne g

Alanine g

Asparticacid g Glutamic acid g

Glycine g

Proline g

Serine g

60.30 219 917 28.50 10.80 0.00 0.00 1.20

16 2.

23 291 168

42 4. 0. 0.

69

29 110 198

5.7 0.092 0.658 3.206 4.741

17.07 0 0

315

0.625 1.281 1.496 2.130 1.965 0.470

1.222 1.195 1.537 1.642 0.552

2.736 2.348 1.737

1.212

0.693 0.635

0.023

51.26 186 779 24.23 9.18 0.00 0.00 1.02

.29 13 2.

19 247 143 35 3.65 0.094 0.168

4.8 0.078 0.559 2.725 4.030

14.51 0 0

268

147.74 537

2,246 69.83 26.46 0.00 0.00 2.94

.59 38 6.

56 713 412 102 10.52 0.270 0.485

14.0 0.225 1.612 7.855

11.615

41.82 0 0

772

0.531 1.531 1.089 3.138 1.272 3.665 1.811 5.219 1.670 4.814 0.400 1.152

1.039 2.994 1.016 2.928 1.306 3.766 1.396 4.023 0.469 1.352

2.326 6.703 1.996 5.753 1.476 4.256

273 52 994

4,158 129 28 48 99 0 00 0 00 5 44

71 12 20

103 1,320

762 189 19 47 0 499 0 898

25 9 0 417 2 985

14 542 21 505

77 .43 0 0

1,428

2.835 5.811 6.786 9.662 8.913 2.132

5.543 5.421 6.972 7.448 2.504

12.410 10.651

7.879

^ Yield from 5.5 oz (156 g) raw pancreas. ^ Yield from 1 lb raw pancreas.

AH-8-10 (1981) NDB No. 10116

PORK. FRESH, SPLEEN. Raw Page 146


g

g

mg

mg

mg

Vitamin A •


Food energy { . , I kj


Carbohydrate, total g Fiber Ash

MINERALS: Calcium Iron Magnesium Phosphorus mg Potassium mg Sodium mg Zinc mg


VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 ^<^g

IRE. \lU .



10:0 g 12:0 g 14:0 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g mg

78.43 100 417

17.86 2.59 0.00 0.00 1.53

10 22.32

260 396

2.54 0.131 0.072

28.5 0.130 0.300 5.867 1.055 0.06

3.26 0 0

0.86

0.01 0.06 0.46 0.33 0.69 0.10 0.59

0.19 0.19

363

0.183 0.714 0.797 1.460 1.334 0.331

0.763 0.500 0.971 0.974 0.426

1.571 2.051 1.143

Standard •rror

0.182

0.166 0.160

0.073

1.919

3.083 46.000

0.085 0.006 0.008

1.753 0.000 0.020 1.567 0.115

1.156 0.000 0.000

32.912

Number of samples

16

15 14

13

1 17

10 2

15 16

8 2 2 3 2 1

3 3 3

Amount in edible portion of mmmon measures of food

Approximate measure and weight 4 oz 1 02

= 113 g = 28.35 g — E F

88.63 113 471 20.18

2.93 0.00 0.00 1.73

11 25.22

294 447

2.87 0.148 0.081

32.2 0.147 0.339 6.630 1.192 0.07

68

0.97

410

0.207 0.807 0.901 1.650 1.507 0.374

862 565 097 101 481

1.775 2.318 1.292

22.24 28

118 5.06 0.73 0.00 0.00 0.43

3 6.

74 112

33

0.72 0.037 0.020

8.1 0.037 0.085 1.663 0.299 0.02

92

0.24

1 0.01 0.00 1 0.07 0.02 1 0.52 0.13 1 0.37 0.09

0.78 0.20 1 0.11 0.03 1 0.66 0.17

0.21 0.05 1 0.21 0.05

103

0.052 0.202 0.226 0.414 0.378 0.094

0.216 0.142 0.275 0.276 0.121

0.445 0.581 0.324


RefuserO

355 .76 452

1,890 81 01 11 74 0 00 0 00 6 94

45 101 25

1,179 1,796

11 54 0 594 0 327

129 3 0 590 1 361

26 613 4 785 0 26

14 77 0 0

3.90

0.05 0.27 2.10 1.47 3.14 0.45 2.67

0.85 0.85

1,644

830 239 615 623 051 501

3.461 2.268 4.404 4.418 1.932

7.126 9.303 5.185

AH-8-10 (1981) NDB No. 10117

PORK. FRESH. SPLEEN. Cooked, braised Page 147

Nutrients and units


Standard •rror

Number of impk

-D-



3 oz 10.55 oz = 85 g^ = 299 g^ — E F


Refuse:0

g ' i kcal

PROXIMATE: Water _ . / kcal Food energy J ^



VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 ^^g

IRE. Vitamin A •

\W. LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g


Polyunsaturated, total . . . g 18:2 g 18:3. . g 18:4 g 20:4 . g 20:5. . .' g 22:5 g 22:6 g


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g G\utamic acid g Glycine g Proline g Serine g

66.70 149 625 28.20 3.20 0.00 0.00 1.70

13 22.23

283 227

3.54 0.133 0.045

11.6 0.139 0.258 5.938 0.892 0.06

76

1.06

0.01 0.07 0.57 0.40 0.86 0.12 0.73

0.23 0.23

504

0.289 1.128 1.259 2.306 2.107 0.523

1.205 0.790 1.534 1.539 0.672

2.482 3.240 1.805

0.981

0.981 0.058

0.023

56.70 127 531 23.97 2.72 0.00 0.00 1.45

11 18.90

241 193

3.00 0.113 0.038

9.9 0.118 0.219 5.047 0.758 0.05

2.34 0 0

0.90

428

199.43 446

1,867 84.32 9.57 0.00 0.00 5.08

38 66.47

846 679

10.57 0.398 0.135

34.7 0.416 0.771 17.755 2.667 0.17

8.24 0 0

3.18

0.01 0.04 0.06 0.22 0.49 1.71 0.34 1.20 0.73 2.56 0.10 0.36 0.62 2.17

0.20 0.69 0.20 0.69

1.506

0.246 0.864 0.959 3.373 1.070 3.764 1.960 6.895 1.791 6.300 0.445 1.564

1.024 3.603 0.672 2.362 1.304 4.587 1.308 4.602 0.571 2.009

2.110 7.421 2.754 9.688 1.534 5.397

302.55 677

2,833 127.92 14.52 0.00 0.00 7.71

58 100.84

1,284 1,030

16.03 0.603 0.204

52.6 0.631 1.170

26.935 4.046 0.25

12.50 0 0

4.82

0.06 0.34 2.59 1.82 3.88 0.55 3.30

1.05 1.05

2,285

1.311 5.117 5.711

10.460 9.557 2.372

5.466 3.583 6.958 6.981 3.048

11.258 14.697 8.187

^ Yield from 4.6 oz (130 g) raw spleen ^ Yield from 1 lb raw spleen.

AH-8-10 (1981) NDB No. 10118

PORK, FRESH, STOMACH, Raw Page 148

Nutrients and units


Standard error

Number of samples



4 oz 1 oz = 113 g = 28.35 g — E F —^


RefuseiFat 11%


Food energy

■ g • íkcal

Protein (NX 6.25) . . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .


VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg

Vitamin B^2 ^'^S íRE.

Vitamin A ■ [lU .



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g

Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

73.60 157 655 16.50 9.55 0.00 0.00 0.57

10 2.

155 201

52 2.01 0.365

0.085 0.115 4.450

0.04

0.99

193

0.098 0.510 0.560 0.990 0.874 0.288

0.525 0.412 0.692 0.924 0.246

1.418 1.830 1.732

0.400

0.550

0.937

37.003 23.999

0.063 0.009

0.035 0.065 1.950

18.694

83.17 177 740 18.65 10.79 0.00 0.00 0.64

11 2

175 227 59 2. 0

47

27 412

0.096 0.130 5.029

0.05

1.12

218

0.111 0.576 0.633 1.119 0.988 0.325

0.593 0.466 0.782 1.044 0.278

1.602 2.068 1.957

20.87 44

186 4.68 2.71 0.00 0.00 0.16

3 0.62

44 57 15 0.57 0.103

0.024 0.033 1.262

0.01

0.28

55

0.028 0.145 0.159 0.281 0.248 0.082

0.149 0.117 0.196 0.262 0.070

0.402 0.519 0.491

333.85 710

2,972 74.84 43.32 0 0 2

00 00 59

45 9.

703 912 236

9. 1.

90

12 656

0.386 0.522

20.185

0.19

4.49

875

0.445 2.313 2.540 4.491 3.964 1.306

2.381 1.869 3.139 4.191 1.116

6.432 8.301 7.856

AH-8-10 (1981) NDB No. 10119

PORK, FRESH, TAIL, Raw Page 149




PROXIMATE: 2

Water g .

Food energy i ,


MINERALS:^ Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: ^


Vitamin B^ 2 *"<^S

Vitamin A \u]



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . . g 16:1 g 18:1 g

20:1 g 22:1 g




Threonine g Isoleucine g Leucinet g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine '. g

Standard Number of Approximate measure and wei9ht Refuse: Bone and hard

Mean error samplet 4 GZ = 113 g^

1 OZ = 28.35 g

tissue 30%

c D E F u

46.05 3.650 2 52.04 13.06 146.21 37S 427 107 1,200

1,581 1,787 448 5,021 17.75 1.450 2 20.06 5.03 56.36 33.50 3.400 2 37.86 9.50 106.36 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.50 1 0.57 0.14 1.59

18 1 20 5 56

8 1 9 2 25 50 1 56 14 157

0.0 0.210 0.110 2.060

11.64

0.53 7.60 3.51

15.80 1.22

14.58

3.68 3.19 0.28

0.21

97

0.089 0.550 0.408 0.905 1.012 0.320

479 320 515 189 302 278 384 130 361 509 692

1 0.0 0.0 1 0.237 0.060 1 0.124 0.031 1 2.328 0.584

13.15

0.24

110

3.30

0.60 0.15 8.59 2.15 3.97 1.00

17.85 4.48 1.38 0.35

16.48 4.13

4.16 1.04 3.60 0.90 0.32 0.08

0.06

28

1 0.101 0.025 1 0.622 0.156 1 0.461 0.116 1 1.023 0.257 1 1.144 0.287 1 0.362 0.091

1 0.541 0.136 1 0.362 0.091 1 0.582 0.146 1 1.344 0.337 1 0.3A1 0.086 1 1.444 0.362 1 1.564 0.392 1 2.407 0.604 1 2.668 0.669 1 1.705 0.428 1 0.782 0.196

0.0 0.667 0.349 6.541

36.96

1 68 24 13 11 14 50 17

3 87 46 29

11 68 10 .13

0 89

0.67

308

0.283 1.746 1.295 2.873 3.213 1.016

1.521 1.016 1.635 3.775 0.959 4.058 4.394 6.763 7.496 4.791 2.197

^ With refuse = 161 g. ^ Values based on data from at least 12 samples composited.

AH-8-10 (1981) NDB No. 10174

PORK, FRESH, TAIL, Cooked, simmered Page 150




PROXIMATE: ^ Water g .

Food energy | ,



Ash g

MINERALS:^ Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS: 3

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg


Vitamin B^2 *"<^g IRE.

Vitamin A ■ • •


Saturated, total

4:0

6:0 8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, 16:1

18:1

20:1

22:1

Polyunsaturated,

18:2 .

18:3 .

18:4.

20:4.

20:5 .

22:5 . 22:6.

Cholesterol ^

Phytosterols



Leucine« , . Lysine . . Methionine

Cystine . . Phenylalanine

Tyrosine


Histidine. . Alanine . .

Aspartic acid

Glutamic acid Glycine . .

Proline . , Serine . .

toul

\W.

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g mg

mg

g

g

g

g

g

g

Standard maasura andwaight Refusa: Bone and hard

Mean sampk» 3 oz = 85 g^

9.7 oz = 275 g^

tissue 32%

B C ù -

46.70 1 39.70 128.43 144.02 396 336 1 ,088 1,220

L,655 1,407 4 ,551 5,103 17.00 1 14.45 46.75 52.43 35.80 1 30.43 98.45 110.41 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.40 1 0.34 1.10 1.23

14 1 12 39 43

7 1 6 20 23 47 1 40 130 146

0.0 0.070 0.070 1.120

12.45

0.57 8.13 3.75

16.89 1.31

15.58

3.94 3.41 0.30

0.23

129

0.102 0.595 0.391 0.952 1.020 0.306

0.510 1.173 0.510 1.173 0.306 1.258 1.428 2.193 2.261 1.428 0.731

1 0.0 0.0 1 0.060 0.193 1 0.060 0.193 1 0.952 3.080

10.58

0.20

HO

34.24

0.48 1.57 6.91 22.36 3.19 10.31

14.36 46.45 1.11 3.60

13.24 42.85

3.35 10.84 2.90 9.38 0.26 0.83

0.63

355

1 0.087 0.281 1 0.506 1.636 1 0.332 1.075 1 0.809 2.618 1 0.867 2.805 1 0.260 0.842

1 0.434 1.403 1 0.997 3.226 1 0.434 1.403 1 0.997 3.226 1 0.260 0.842 1 1.069 3.460 1 1.214 3.927 1 1.864 6.031 1 1.922 6.218 1 1.214 3.927 1 0.621 2.0'10

0.0 0.216 0.216 3.454

38.40

1.76 25.07 11.57 52.09 4.04

48.05

12.15 10.52 0.93

0.71

398

0.315 1.835 1.206 2.936 3.146 0.944

1.573 3.618 1.573 3.618 0.944 3.880 4.404 6.763 6.973 4.404 2.254

^ Yield from 5.0 oz (140 g) raw tail with refuse. ^ Yield from 1 lb raw tail with refuse. ^ Values based on data from at least 12 samples composited.

AH-8-10 (1981) NDB No. 10175

PORK, FRESH, TONGUE, Raw Page 151



Food energy i ,




Vitamin B^2 *"^S . » íRE.

Vitamm A j



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Hlstidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

65.90 0.462 225 940 16.30 0.115 17.20 0.462 0.00 0.00 0.90

16 3:i84 3.35 0.569

18 0.156 193 6.500 243 20.138 110 17.603

3.01 0.035

4.4 0.313 0.490 0.167 0.485 0.051 5.300 0.409

0.24 0.047

2.84 0 0.000 0 0.000

5.96

02 09

0.31 .82 .73

8.13 0.64 7.30 0.15

1.78 1.70 0.08

101

0.188 0.689 0.743 1.307 1.333 0.365

0.675

0.848 1.007 0.409

1.515 2.052 1.205

0.048 0.077 0.150 0.523

,113 ,316 ,057

0.277 0.023


Approximate measure and weight 4 oz 1 oz 113 g^ = 28.35 g

— E F

74 47 254

1,063 18 42 19 44 0 00 0 00 1 02

18 3 79

21 218 274 124

3 40

5 0 0 554 0 548 5 989

0 27

3 21 0 0

6.74

0.02 0.10 0.35 4.31 1.96 9.19 0.73 8.25 0.17

2.01 1.92 0.09

114

18.68 64

267 4.62 4.88 0.00 0.00 0.26

5 0. 5

55 69 31

0.

95

85

1.2 0.139 0.137 1.503

0.07

0.81 0 0

1.69

0.00 0.02 0.09 1.08 0.49 2.30 0.18 2.07 0.04

0.50 0.48 0.02

29

1 2 2 2 2 2

0.212 0.779 0.840 1.477 1.506 0.412

0.053 0.195 0.211 0.371 0.378 0.103

2 0.763 0.191

2 2 2

0.958 1.138 0.462

0.240 0.285 0.116

1 1 1

1.712 2.319 1.362

0.430 0.582 0.342


Refuie:Cartilage and connective tissue 16% G

251.08 856

.583 62.10 65.53 0.00 0.00 3.43

62 12.76 70

733 924 419

11.47

16.8 1.867 1.848

20.193

0.91

10.82 0 0

22.71

0.06 0.33 1.19

14.54 6.60

30.98 2.45

27.81 0.59

6.79 6.48 0.31

384

0.716 2.625 2.831 4.980 5.079 1.391

2.572

3.231 3.837 1.558

5.772 7.818 4.591


AH-8-10 (1981) NDB No. 10121

PORK, FRESH, TONGUE, Cooked, braised Page 152

Nutrients mid units Amount in 100 grams, edible portion

Standard error

Number of samples


Approximate measure ami weight 3 oz 85 g^

— E —

8.15 oz = 231 g^ F


Refuse:Skin and trimmings 24%


Food energy

g • fkcal

i kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g



Vitamin 6^2 *"^i Vitamin A | '



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g

Monounsaturated, total. . . g 16:1 . g 18:1 g 20:1 g 22:1 g



AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacld g Glycine g Prollne g Serine g

56.90 271

1,133 24.10 18.60 0.00 0.00 0.80

19 4.99

20 174 237 109

4.53

1.7 0.317 0.510 5.340

0.23

2.39 0 0

6.45

0.02 0.09 0.34 4.13 1.87 8.79 0.70 7.89 0.17

1.93 1.84 0.09

146

0.278 1.018 1.099 1.932 1.970 0.540

0.999

1.253 1.488 0.605

2.240 3.035 1.781

1.039

0.289 1.270

0.023

48.37 230 963 20.49 15.81 0.00 0.00 0.68

16 4.24

17 148 201 93 3.85

1.4 0.269 0.434 4.539

0.20

2.03 0 0

5.48

10

124

145 690

2,888 61.46 47.43 0.00 0.00 2.04

49 12.72 51

443 604 279 11.54

4.3 0.808 1.301

13.617

0.59

10

16.44

0.01 0.04 0.08 0.24 0.29 0.86 3.51 10.52 1.59 4.77 7.47 22.42 0.59 1.77 6.71 20.13 0.14 0.42

1.64 4.91 1.56 4.69 0.07 0.22

371

0.236 0.709 0.865 2.596 0.934 2.802 1.642 4.927 1.675 5.024 0.459 1.377

0.849 2.547

1.065 3.195 1.265 3.794 0.514 1.543

1.904 5.712 2.580 7.739 1.514 4.542

196.13 933 ,904 83.07 64.11 0.00 0.00 2.76

66 17.19 69

599 817 377 15.60

5.9 1.093 1.758

18.407

0.80

8.25 0 0

22.22

0.06 0.32 1.16

14.23 6.45

30.31 2.40

27.21 0.57

6.64 6.34 0.30

502

0.958 3.509 3.788 6.660 6.791 1.861

3.444

4.319 5.129 2.085

7.721 10.462 6.139

^ Yield from 4.5 oz (128 g) raw tongue without refuse. ^ Yield from 1 lb raw tongue with refuse.

AH-8-10 (1981) NDB No. 10122

PORK. CURED, BACON, Raw Page 153

Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of

common measures of food Approximate measure and weight

3 medium slices 1 thick slice = 68 g^ = 38 g2 E F


Refuse:0

PROXIMATE: Water , . .

Food energy | ,

Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g

Fiber g

Ash g


Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper mg


Ascorbic acid^ mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B12 f"cg (RE.

Vitamin A • \IU .



4:0

6:0 8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1

22:1


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg AMI NO ACIDS:^

Tryptophan g


Leucine g

Lysine g

Methionine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Proline g

Serine g

31.58 556

2,328 8.66

57.54 0.09 0.00 2.13

60 7 0 9

142 139 685

1.15 0.064 0.007

21.7 0.368 0.104 2.776 0.352 0.14 2 0.93 0 0

21.26

0.23 0.22 0.88

13.23 6.70

26.33 1.81

24.51

6.75 6.00 0.75

67

0.083 0.332 0.352 0.602 0.643 0.191 0.089 0.334 0.252 0.417 0.529

.249

.485

.715

.188

.619 0.460 0.325

0.335

0.105 0.437

0.057

0.600 0.057 0.540 11.022 3.670

16.801 0.077

008 00?

2.189 0.022 0.004 0.156 0.062 0.009 0.240 0.054 0.000 0.000

,098 ,109 ,024 ,212 ,132

0.047 0.358

0.141 0.036

2.957

251

321 202

50

2 20 20 20 93 98 19 18 18

19 18 18 18 6

18 7

15 4 4

14 14 74 74 74

74 74

74 74

16

21.48 378

1,583 5.89

39.12 0.06 0.00 1.45

5 0.41 6

97 95

466 0.78 0.044 0.005

14.8 0.250 0.071 1.888 0.239 0.10

63

14.45

0.16 0.15 0.60 8.99 4.56

17.90 1.23

16.67

4.59 4.08 0.51

46

12.00 211 884

3.29 21.86 0.04 0.00 0.81

3 0. 3

54 53

260 0. 0.

23

44 024

0.003

Ö. j 0.140 0.040 1.055 0.134 0.05 1 0. 0 0

35

8.08

0.09 0.08 0.33 5.03 2.55

10.00 0.69 9.32

2.56 2.28 0.28

26

4 0.056 0.032 10 0.226 0.126 10 0.239 0.134 10 0.409 0.229 10 0.437 0.244 10 0.130 0.073 4 0.061 0.034

10 0.227 0.127 10 0.171 0.096 10 0.284 0.158 9 0.360 0.201

10 0.169 0.095 9 0.330 0.184

10 0.486 0.^72 10 0.808 0.451 10 0.421 0.235 10 0.313 0.175 10 0.221 0.124

143.26 2,523

10,558 39.27 260.98

0.42 0.00 9.67

34 2.72

39 646 631

3,107 5.23 0.290 0.032

98.6 1.669 0.472 12.592 1.597 0.64 9 4.21 0 0

96.42

1.05 1.00 3.97

59.99 30.41

119.42 8.23

111.20

30.60 27.21 3.39

306

0.376 1.506 1.597 2.731 2.917 0.866 0.404 1.515 1.143 1.892 2.400 1.12^

200 243 389 808 087

1.474

^ Weight applies to slices packaged 20 per pound. ^ Weight applies to slices packaged 12 per pound. ^ Range is 302 to 1,249 mg per 100 g. ** Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. Includes data for cooked bacon.

AH-8-10 (1981) NDB No. 10123

PORK, CURED, BACON, Cooked, broiled, pan-fried, or roasted Page 154


Standard •rror

NumiMr of samples


Approximate measure and weight 3 medium slices 4.48 oz

= 19 g^ = 127 g2 E F


Refuse: 0

PROXIMATE: Water g . _ . / kcal Food energy j ^



Ash g .


Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg. Sodium \ mg.

Zinc mg.

Copper mg.


Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.



Vitamin 8^2 "fcg

Vitamin A | '


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g 20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g







Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g Proline g

Serine g

12.94 576

2,410 30.45 49.24 0.59 0.00 6.78

12 1.61

24 336 486

1,596 3.26 0.170 0.041

0.389

33, 0. 0, 7. 1. 0. 5 1. 0 0

5 692 285 322 055 27

75

17.42

0.08 0.07 0.62

10.98 5.67

23.69 1.73

21.96

5.81 4.89 0.79

0.13

85

0.292 .169 .237 .119 .261 .672 .312 .174 .887 .466

1.861 0.877 1.705 2.514 4.180 2.178 1.618 1.145

500 646

0.120

0.447 0.102 0.466

997 174 171

0.079 0.012 0.004

17 13 56

3.111 0.019 0.008 0.345 0.091 0.015

0.144

0.016 0.017 0.021 0.260 0.141

0.098 0.522

0.157 0.090

0.007

4.681

97

35 46 41 26 37 58 46 46 39

26 29 29 29 10 25

24

19 19 31 31 31

31 31

31 19

12

16

^ Yield from 3 raw medium slices packaged 20 slices per pound. ^ Yield from 1 lb raw product. ^ Range is 1,030 to 2,670 mg per 100 g. ** Values based on data for products containing added ascorbic acid or

ascorbic acid or sodium ascorbate and their ascorbic acid content would ^ Includes data for raw bacon.

2. 109 458

5. 9.

46

79 36

0.11 0.00 1.29

.31 2 0. 5

64 92

303 0.62 0.032 0.008

6.4 0.131 0.054 1.391 0.200 0.05 1 0.33 0 0

3.31

0.02 0.01 0.12 2.09 1.08 4.50 0.33 4.17

1.10 0.93 0.15

0.02

16

16.43 732

,061 38.67 62.54 0.75 0.00 8.61

15 2.05

30 426 617

,026 4.14 0.216 0.052

42.5 0.879 0.362 9.299 1.340 0.35

23

22.12

0.11 0.09 0.78

13.94 7.20

30.09 2.20

27.89

7.37 6.21 1.00

0.16

107

4 0.055 0.371 10 0.222 1.485 10 0.235 1.571 10 0.403 2.691 10 0.430 2.871 10 0.128 0.853

4 0.059 0.396 10 0.223 1.491 10 0.169 1.126 10 0.279 1.862

9 0.354 2.363 10 0.167 1.114

9 0.324 2.165 10 0.478 3.193 10 0.794 5.309 10 0.414 2.766 10 0.307 2.055 10 0.218 1.454

58.70 2,613

10,932 138.12 223.36

2.68 0.00

30.74

.31 53 7.

107 1,522 2,202 7,237

14.77 0.771 0.186

151.8 3.139 1.29.3

33.213 4.785 1.24

21 7.95 0 0

79.01

0.38 0.33 2.79

49.80 25.71

107.45 7.86

99.60

26.33 22.17

3.58

0.58

384

1.325 5.303 5.611 9.612

10.256 3.048 1.415 5.325 4.023 6.650 8.441 3.978 7.734

11.404 18.960 9.879 7.339 5.194

sodium ascorbate. Some products may not contain added be negligible; refer to ingredent listing on label.

AH-8-10 (1981) NOB No. 10124

PORK, CURED BEERWURST, BEER SALAMI Page 155

Nutrients and units


Food energy

g ■ tkcal

\ kJ Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g

Ash g

MINERALS: Qlcium mg

Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS: Ascorbic acid^. mg

Thiamin mg

Riboflavin mg

Niacin mg


Vitamin B^2 "'<^g ÍRE.

\IU . LIPIDS:

Fatty acids:

Saturated, total g

Vitamin A •

4:0 _ 6:0

8:0 g

10:0. .

12:0

14:0

16:0 g

18:0

Monounsaturated, total. .

16:1 ■ g

18:1 g

20:1 • g 22:1

Polyunsaturated, total . .

18:2 ■ g

18:3 g

18:4

20:4

20:5 .... g

22:5 a

22:6

Cholesterol

Phytosterols

AMINO ACIDS: Tryptophan Threonine

. rng

. mg

' g

Isoleucine

Leucine . g Lysine . g Methionine

Cystine . g

. g Phenylalanine

Tyrosine . g

g Valine • g Arginine . g Histidine g Alanine ... g

Asparticacid


. g

. g g

Proline g Serine . g

Amount in 100 grams, edible portion Amount in edible portion of Amount In edible portion of common measures of food 1 pound

Refuse:0



Mean error samples 1 Slice = 6 9^

1 Slice = 23 g2

F ■ G

61.46 0.702 5 3.69 14.14 278.78 238 14 55 1 ,081 997 60 229 4 ,524 14.24 0.306 5 0.85 3.27 64.58 18.80 0.698 5 1.13 4.32 85.28 2.06 0.12 0.47 .9.36 0.00 0.00 0.00 0.00 3.44 0.068 5 0.21 0.79 15.60

8 0.837 5 0 2 36 0.76 0.182 5 0.05 0.17 3.45

13 0.735 5 1 3 59 103 8.908 5 6 24 467 253 15.783 5 15 58 1 ,148

1,240 27.018 5 74. 285 5 ,625 1.72 0.124 5 0.10 0.40 7.80 0.050 0.018 5 0.003 0.012 0.227 0.032 0.007 3 0.002 0.007 0.145

29.0 1.157 5 1.7 6.7 131.5 0.554 0.034 5 0.033 0.127 2.513 0.192 0.010 5 0.012 0.044 0.871 3.254 0.307 5 0.195 0.748 14.760 0.490 1 0.029 0.113 2.223 0.35 0.083 5 0.02 0.08 1.59 3 0.400 4 0 1 14 0.87 0.019 5 0.05 0.20 3.95

6.28

0.09 0.09 0.27 3.89 1.94 8.98 0.77 8.21

2.36 1.94 0.42

59

0.112 0.565 0.485 0.943 1.032 0.355 0.107 0.451 0.403 0.510 0.809 0.419 0.770 1.198 2.141 0.781 0.640 0.569

0.017 0.015 0.014 0.180 0.080

0.045 0.429

0.106 0.059

4.734

0.38

0.01 0.01 0.02 0.23 0.12 0.54 0.05 0.49

0.14 0.12 0.03

1.44

0.02 0.02 0.06 0.89 0.45 2.07 0.18 1.89

0.54 0.45 0.10

14

1 0.007 0.026 1 0.034 0.130 1 0.029 0.112 1 0.057 0.217 1 0.062 0.237 1 0.021 0.082 1 0.006 0.025 1 0.027 0.104 1 0.024 0.093 1 0.031 0.117 1 0.049 0.186 1 0.025 0.096 1 0.046 0.177 1 0.072 0.276 1 0.128 0.492 1 0.047 0.180 1 0.038 0.147 1 0.034 0.131

28.49

0.41 0.41 1.22

17.65 8.80

40.73 3.49

37.24

10.70 8.80 1.91

268

^ Weight applies to slice, which is 2-3/4-in diam., 1/16 in thick. ^ Weight applies to slice, which is 4-in diam., 1/8 in thick. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to

0.508 2.563 2.200 4.277 4.681 1.610 0.485 2.046 1.828 2.313 3.670 1.901 3.493 5.434 9.712 3.543 2.903 2.581

products may not contain added ingredient listing on label.

AH-8-10 (1981) NDB No. 10125

PORK. CURED, BOLOGNA Page 156


Standard error



1 Slice 1 slice or = 23 g^ 1 oz = 28.35 q^


Refuse:0

g • I kcal

Vitamin A

PROXIMATE: Water

Food energy | ^.


MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg.

Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid3. mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg

Vitamin 6^2 ^^^ íRE. \lU .



10:0 g 12:0 g 14:0 g 16:0 . g 18:0 g


Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 .' g 22:6 g


AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacld g Glutamicacid g Glycine g Proline g Serine g

60.60 247

1,035 15.30 19.87 0.73 0.00 3.50

11 0.

14 139 281

1,184 2, 0,

77

03 075

0.036

35.3 0.523 0.157

900 720 27

93

6.88

0.02 0.02 0.24 4.33 2.27 9.78 0.72 9.07

2.12 1.84 0.28

59

0.149 0.641 0.663 1.168 1.204 0.412 0.171 0.585 0.482 0.737 1.004 0.482 0.979 1.403 2.296 1.077 0.773 0.634

0.839

0.153 1.267

0.058

1.000 0.097 0.577 3.712

18.475 20.177

111 013 010

1.856 0.009 0.020 0.156

0.014

0.041

0.003 0.003 0.021 0.289 0.158

0.050 0.522

0.124 0.031

3.528

13.94 57

238 3, 4, 0, 0. 0,

52 57 17 00 81

.18 3 0. 3

32 65

272 0.47 0.017 0.008

8.1 0.120 .036 .897 .166 .06

21

1.58

0.00 0.00 0.06 1.00 0.52 2.25 0.16 2.09

0.49 0.42 0.06

14

17.18 70

293 4.34 5.63 0.21 0.00 0.99

3 0.22 4

39 80

336 0.57 0.021 0.010

10.0 0.148 0.045 1.106 0.204 0.08 1 0.26

1.95

01 00 07 23 64 77 20 57

0.60 0.52 0.08

17

0.034 0.042 0.147 0.182 0.152 0.188 0.269 0.331 0.277 0.341 0.095 0.117 0.039 0.048 0.135 0.166 0.111 0.137 0.170 0.209 0.231 0.285 0.111 0.137 0.225 0.278 0.323 0.398 0.528 0.651 0.248 0.305 0.178 0.219 0.146 0.180

274.88 1,122 4,695

69.40 90.12 3.32 0.00

15.88

.48 50 3.

64 629

1,275 5,372

9.19 0.340 0.163

160.3 2.372 0.712

17.690 3.266 1.21

23 4.23

31.19

0.10 0.07 1.10

19.65 10.28 44.38

3.24 41.13

9.63 8.36 1.27

269

.676

.908

.007

.298

.461 1.869 0.776 2.654 2.186 3.343 4.554 2.186 4.441 6.364

10.415 4.885 3.506 2.876

^ Weight applies to slice, which is 4-in diam., 1/8 in thick; 8 per 6-oz or 10 per 8-oz pkg. ^ Weight applies to slice, which is 4-1/2-in diam., 1/8 in thick; 6 per 6-oz or 8 per 8-oz pkg. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-10 (1981) NDB No. 10126

PORK, CURED, BRAUNSCHWEIGER (a liver sausage) Page 157


Standard error



1 Slice 1 oz = 18 g^ = 28.35 g


Refuse:0

g ' íkcal

Vitamin A •

PROXIMATE: Water

_ . ikca Food energy | ,



Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg Sodium pig

Zinc mg


VITAMINS: Ascorbic acid ? mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B-| 2 nicg IRE.

\W .


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg


Tryptophan g


Leucine« g



Tyrosine g

Valine g Arginine g


Asparticacid g

Glutamicacid g

Glycine g Proline g

Serine g

48.01 359

1,503 13.50 32.09 3.13 0.00 3.27

9 9.36

11 168 199

1,143 2. 0. 0.

81 241 155

9.6 0.249 1.525 8.368 3.378 0.33

20.09 4,220 14,051

10.90

0.06 0.13 0.39 6.75 3.57

14.91 1.20

13.71

3.74 3.34 0.40

156

0.145 0.534 0.484 1.032 0.909 0.311 0.248

.553

.430

.616

.767

.320

.762 1.125 1.631 0.886 0.767 0.588

0.512

0.145 0.480

0:072

0.831 0.375 0.233 5.127 6.325

25.057 0.061 0.015 0.004

2.523 0.009 0.039 0.306 0.274 0.019

0.754

1027.156

0.011 0.046 0.017 0.085 0.043

0.039 0.200

0.055 0.031

14.020

27

26 26

25

23 26 25 26' 18 26 25 25 23

18 25 26 26 14 20

20

21

9 12 15 15 15

15 15

15 15

11

8.64 65

270 2.43 5.78 0.56 0.00 0.59

2 1.68 2

30 36

206 0.51 0.043 0.028

1.7 0.045 0.275 1.506 0.608 0.06

3.62 760

2,529

1.96

01 02 07 22 64 68

0.22 2.47

0.67 0.60 0.07

28

13.61 102 426

3. 9. 0. 0. 0.

83 10 89 00 93

2 2.65 3

48 57

324 0, 0

80 068

0.044

2.7 0.071 0.432 2.372 0.958 0.09

5.69 1,196 3,984

3.09

0.02 0.04 0.11 1.91

01 23 34 89

1.06 0.95 0.11

44

2 0.026 0.041 2 0.096 0.151 2 0.087 0.137 2 0.186 0.293 2 0.164 0.258 2 0.056 0.088 2 0.045 0.070 2 0.100 0.157 2 0.077 0.122 2 0.111 0.175 2 0.138 0.217 2 0.058 0.091 2 0.137 0.216 2 0.203 0.319 2 0.294 0.462 2 0.159 0.251 2 0.138 0.217 2 0.106 0.167

217.78 1,629 6,817

61.25 145.54 14.19 0.00

14.84

39 42.46 48

763 905

5,187 12.76 1.093 0.703

43.3 1.129 6.917

37.9'57 15.323

1.47

91.11 19,142 63,737

49.42

0.28 0.59 1.75

30.63 16.18 67.64 5.44

62.19

16.95 15.14

1.81

709

0.658 2.422 2.195 4.681 4.123 1.411 1.125

508 950 794 479 452 456 103 398 019 479 667

^ Weight applies to slice, which is 2-1/2-in diam., 1/4 in thick. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.

AH-8-10 (1981) NDB No. 10127

PORK, CURED, BREAKFAST STRIPS, Raw or unheated Page 158

Product may be fully cooked as purchased.




Protein (NX 6.25) • Total lipid (fat) . . .

Carbohydrate, total . Fiber

Ash

MINERALS: Calcium

Iron

Magnesium , . . .

Phosphorus . . . .

Potassium

Sodium

Zinc

Copper

Manganese

VITAMINS: Ascorbic acid 2 . . .

Thiamin

Riboflavin

Niacin


Vitamin Bg . . . . Folacin

Vitamin B12 . . . .

Vitamin A



4:0

6:0 8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6

Cholesterol

Phytosterols



Leucine Lysine

Methionine


Tyrosine

Valine

Arginine

Histldlne

Alanine

Aspartlcacid

Glutamicacid

Glycine Proline

Serine

(kcal í kj

g g g g g

mg mg mg mg mg mg mg mg m g


iRE. \lU .

mg mg

g g g g g g g

AniK)unt in edible portion of common measures of food



Mean samples 3 slices 1 pkg, net wt. = 68 g^ 12 oz = 340 g

B c 1- 0

47.41 0.422 38 32.24 161.18 215.04 388 264 1 ,319 1,760

1,623 1,104 5 ,520 7,364 11.74 0.157 38 7.98 39.90 53.23 37.16 0.626 40 25.27 126.35 168.57 0.70 0.47 2.36 3.15 0.00 0.00 0.00 0.00 3.00 0.052 6 2.04 10.20 13.61

8 1.528 3 5 27 36 0.94 0.056 6 0.64 3.20 4.27

12 0.476 6 8 41 55 137 17.192 6 93 465 621 204 11.965 6 139 694 926 987 40.062 6 671 3 ,357 4,479

1.66 0.076 6 1.13 5.64 7.52 0.063 0.008 6 0.043 0.214 0.286 0.030 0.002 3 0.020 0.102 0.136

27.2 3.399 5 18.5 92.5 123.4 0.475 0.026 6 0.323 1.615 2.155 0.180 0.021 6 0.122 0.612 0.816 3.650 0.214 6 2.482 12.410 16.556 0.476 0.324 1.618 2.159 0.21 0.013 5 0.14 0.71 0.95 3 2 9 12 0.99 0.015 6 0.67 3.37 4.50 0 0 0 0 0 0 0 0

12.91

0.21 0.21 0.72 7.52 4.27

16.79 1.84

14.95

5.55 4.66 0.90

69

0.113 0.451

.477

.817

.871

.259

.120

.453 0.342 0.565 0.717 0.338 0.657 0.969 1.611 0.839 0.623 0.441

0.084 0.095 0.118 0.280 0.291

0.095 0.724

0.460 0.258

2.250

8.78

0.14 0.14

49 11 90

11.42 1.25

10.16

3.78 3.17 0.61

47

43.91

0.70 0.70 2.44

25.56 14.51 57.08 6.2 7

50.81

18.88 15.84 3.05

235

0.077 0.384 0.307 1.533 0.324 1.622 0.556 2.778 0.592 2.961 0.176 0.881 0.082 0.408 0.308 1.540 0.233 1.163 0.384 1.921 0.488 2.438 0.230 1.149 0.447 2.234 0.659 3.295 1.095 5.477 0.571 2.853 0.424 2.118 0.300 1.499

58.58

0 93 0 93 3 .26

34 10 19 36 76 .15

8 .36 67 .79

25 .19 21 .13

4 .06

314

0.513 2.046 2.164 3.706 3.951 1.175 0.544 2.055 1.551

.563

.252

.533

.980

.395

.307 3.806 2.826 2.000

^ Weight applies to slices packaged 15 slices per 12-oz pkg. Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NDB No. 10128

PORK, CURED, BREAKFAST STRIPS, Cooked Page 159



Food energy j ^

Protein (NX 6.25) g .



Ash g .


Iron mg.

Magnesium mg.

Phosphorus mg. Potassium mg.

Sodium mg.

Zinc mg.

Copper mg.

Manganese mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.



Vitamin B^ 2 *"(^& [RE.

Vitamin A • \IU .

g



4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5 .' 22:6 g

Cholesterol mg

Phytosterols mg



Leucine- g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g Valine g

Arginine g


Asparticacid g


Proline g Serine g

26. 459

,919 28. 36.

93

95 70

1.05 0.00 6.37

14 1.97

26 265 466

2,099 3 68 0.153 0.044

43.4 0.737

368 592 922 34

77

12.77

0.10 0.08 0.63 7.39 4.56

16.40 1.67

14.73

5.65 4.86 0.79

105

0.278 1.112 1.177 2.015 2.149 0.639 0.296 1.116 0.843 1.394 1.769 0.834 1.621 2.390 3.974 2.071 1.538

Standard error

1.982

,933 ,975

0.400

1 0 2

27 38

197

961 097 302 269 945 512

0.280 0.029 0.008

8.756 0.040 0.046 0.559

0.027

0.048

0.032 0.027 0.087 0.435 0.288

0.163 0.902

0.608 0.157

4.245

Number of samples

1.089 ^ Yield from 3 raw slices packaged 15 slices per 12-oz pkg, ^ Yield from 12 oz (340 g) raw product. ^ Values based on data for products containing added ascorbic acid or

ascorbic acid or sodium ascorbate and their ascorbic acid content would


Ap|>roximate measure and weight 3 slices 6 oz = 34 g^ = 170 g2 E F

9.16 156 653

9.84 12.48 0.36 0.00 2.16

.67 5 0. 9

90 158 714

1.25 0.052 0.015

14.8 0.251 0.125

581 313 12

60

4.34

0.04 0.03 0.21 2.51 1.55 5.57 0.57 5.01

1.92 1.65 0.27

36

45.79 780

3,263 49.21 62.39

1.79 0.00

10.82

24 3.34

44 451 791

3,568 6.26 0.260 0.075

73.8 1.253 0.626

12.906 1.567 0.58 7 3.00 0 0

21.71

0.18 0.14 1.07

12.56 7.76

27.87 2.83

25.04

9.60 8.25 1.34

179

0.095 0.473 0.378 1.890 0.400 2.001 0.685 3.426 0.731 3.653 0.217 1.086 0.101 0.503 0.379 1.897 0.287 1.433 0.474 2.370 0.601 3.007 0.284 1.418 0.551 2.756 0.813 4.063 1.351 6.756 0.704 3.521 0.523 2.615 0.370 1.851


Refuse:0

122.17 2,081 8,706

131.31 166.47

4.77 0.00

28.88

65 8.92

117 1,202 2,112 9,521

16.71 0.694 0.200

196.9 3.343 1.669

34.437 4.182 1.54

18 8.02 0 0

57.92

0.47 0.38 2.86

33.51 20.70 74.37 7.55

66.82

25.61 22.02 3.59

476

1.261 5.044 5.339 9.140 9.748 2.899 1.343 5.062 3.824 6.323 8.024 3.Z83 7.353

10.841 18.026 9.394 5.976 4.940

sodium ascorbate. Some be negligible; refer to

products may not contain added ingredient listing on label.

AH-8-10 (1981) NDB No. 10129

PORK, CURED, CANADIAN-STYLE BACON, Unheated Page 160

Product is fully cooked as purchased.

Nutrients and units


Food energy | ,


MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium . mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid^. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 ""^^

IRE. Vitamin A ■

\IU. LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine) g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine '. g


66.93 157 659 20.64 6.97 1.68 0.00 3.79

.68 8 0.

17 243 344

1,409 1.39 0.045 0.023

21.9 0.751 0.172 6.231 0.520

39

67

2.22

0.02 0.02 0.10 1.40 0.68 3.15 0.30 2.85

0.63 0.54 0.09

50

0.205 0.829 0.779 1.453 1.625 0.561 0.258 0.670 0.624 0.822 1.126 0.750 1.050 1.720 2.856 0.888 0.773 0.783

0.725

0.496 0.578

0.285

0.864 0.080 0.712 8.243 16.441

104.412 0.134 0.012 0.001

3.403 0.036 0.008 0.316 0.120 0.034

0.066

,008 ,007 ,008 ,115 ,059

0.021 0.215

0.061 0.016

5.873

Number of samples

28

27 14

14

11 15 13 33 14 13 10 10 4

12 14 18 14 4

15

10 1 1

10 10 10 10 10

10 10

10 10


37.95 89

374 11.70 3.95 0.95 0.00 2.15

.38 5 0.

10 138 195 799

0.79 0.026 0.013

12.4 0.426 0.098 3.533 0.295 0.22 2

38

1.26

0.01 0.01 0.06 0.79 0.39 1.79 0.17 1.62

0.36 0.30 0.05

28

113.77 268

1,120 35.08 11.84 2.85 0.00 6.45

14 1.15

30 413 585

2,395 2.36 0.077 0.039

37.3 1.277 0.292 10.593 0.884 0.66 7

13

3.77

0.04 0.03 0.17 2.37 1.16 5.36 0.51 4.85

1.07 0.91 0.16

85

1 0.116 0.349 1 0.470 1.409 1 0.442 1.324 1 0.824 2.470 1 0.921 2.763 1 0.318 0.954 1 0.146 0.439 1 0.380 1.139 1 0.354 1.061 1 0.466 1.397 1 0.638 1.914 1 0.425 1.275 1 0.595 1.785 1 0.975 2.924 1 1.619 4.855 1 0.503 1.510 1 0.438 1.314 1 0.444 1.331


Approximate measure and weight Refuse: 0 2 slices 1 pkg, net wt. = 56.7 g^ 6 oz = 170 g E F

303.58 714

,988 93.61 31.60 7.61 0.00

17.21

.07 36 3.

79 1,102 1,560 6,391

6.31 0.204 0.104

99.4 3.407 0.780

28.26.4 2.359

,77

02

1 18

3 0 0

10.07

0.10 0.09 0.45 6.33 3.10

14.30 1.36

12.94

2.85 2.43 0.43

228

0.930 3.760 3.534 6.591 7.371 2.545 1.170 3.039 2.830 3.729 5.108 3.402 4.763 7.802

12.955 4.028 3.506 3.552

^ Weight applies to slices packaged 6 per 6-oz pkg. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NDB No. 10130

PORK, CURED, CANADIAN-STYLE BACON, Grilled Page 161



Standard error


Approximate measure and weight 2 slices 4.9 oz = 46.5 g^ = 139 g^ E F —


Refuse:0





VITAMINS: Ascorbic acidl . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin 8^2 ■ • • •

g ' I kcal i kj

Vitamin A



10:0 12:0 14:0. 16:0 18:0


Polyunsaturated, total ', 18:2 18:3 18:4 20:4 20:5 22:5 22:6


AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine« Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartlcacid Glutamic acid Glycine Proline Serine

mg mg mg mg mg mg


iRE. \W .

g mg mg

61.70 185 773 24.24 8.44 1.35 0.00 4.27

10 0.82

21 296 390 ,546

1.70 0.054 0.027

21.6 0.824 0.197

915 520 45

6 0 0 4 0.78 0 0

2.84

0.03 0.02 0.13 1.79 0.88 4.04 0.38 3.65

0.81 0.69 0.12

58

0.240 0.973 0.915 1.706 1.908 0.659 0.302 0.787 0.733 0.966 1.322 0.880 1.233 2.020 3.354 1.043 0.907 0.919

28.69 86

360 11.27 3 0 0 1

92 63 00 99

5 0.

10 138 181 719

0. 0. 0.

38

79 025 013

10.0 0.383 0.092 3.215 0.242 0.21 2 0.36 0 0

1.32

27

85.76 257

1.075 33.69 11.73 1.88 0.00 5.94

13 1.15

30 412 542

2,149 2.36 0.075 0.038

30.0 1.145 0.274 9.612 0.723 0.62 5 1.08 0 0

3.95

0.01 0.04 0.01 0.03 0.06 0.18 0.83 2.48 0.41 1.22 1.88 5.61 0.18 0.53 1.70 5.08

0.37 1.12 0.32 0.95 0.06 0.17

80

0.112 0.334 0.452 1.352 0.425 1.272 0.793 2.371 0.887 2.652 0.306 0.916 0.140 0.420 0.366 1.094 0.341 1.019 0.449 1.343 0.615 1.838 0.409 1.223 0.573 1.714 0.939 2.808 1.560 4.662 0.485 1.450 0.422 1.261 0.427 1.277

279.87 839

3,508 109.95 38.28 6.12 0.00

19.37

44 3,

97 1,344 1,769 7,013

7, 0,

74

69 245

0.122

98.0 3.738 0.894

31.366 2.359 2.03

18 3.53 0 0

12.89

0.13 0.11 0.58 8.10 3.97

18.31 1.74

16.57

3.65 3.11 0.54

261

1.089 4.414 4.150 7.738 8.655 2.989 .370 .570 .325 .382 .997

3.992 5.593 9.163

15.214 4.731 4.114 4.169

^ Yield from 2 unheated slices packaged 6 per 6-oz pkg. ^ Yield from 6 oz (170 g) unheated product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


PORK. CURED. FEET. Pickled Page 162



ikcal XkJ.

Food energy

Protein (NX 6.25) g .



Ash g .

MINERALS: ^ Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus mg.


Zinc mg.

Copper mg.

Manganese mg.

VITAMINS: 1

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg. Pantothenic acid mg.

Vitamin B5 mg.

Folacin meg

Vitamin 8^2 meg {RE.

Vitamin A •

. 1 \W .



6:0

8:0

10:0

12:0

14:0

16:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5 22:5 22:6 . , 'g

Cholesterol mg

Phytosterols mg



Leucine g Lysine g


Tyrosine , . ; g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Proline g

Serine g

68 62 203 851 13 52 16 14 0 02 0 00 1. 70

32

4 34

0.0 0.007 0.042 0.366

5.57

0.25 3.64 1.68 7.57 0.59 6.98

1.75 1.52 0.14

0.09

92

0 .027 0 .365 0 .230 0 .595 0 .582 0 .149

0 .392 0 216 0 338 1 014 0 149 1 108 0 973 1, 487 2. 366 1. 419 0. 541

Standard error

Number of impk

-D-


Approximate measure and weight 1 oz 1 lb

28.35 g = 453.6 g — E F

19.45 58

241 3.83 4.58 0.01 0.00 0.48

1 10

1.58

0.03

26

311 26 923

3,860 61 32 73, 21 0 10 0. 00 7. 71

145

16 154

0.0 0.0 0.002 0.032 0.012 0.191 0.104 1.660

25.27

0.07 1.13 1.03 16.51 0.48 7.62 2.15 34.34 0.17 2.68 1.98 31.66

0.50 7.94 0.43 6.89 0.04 0.64

0.41

419

0.008 0.122 0.103 1.656 0.065 1.043 0.169 2.699 0.165 2.640 0.042 0.676

0.111 1.7 78 0.061 0.980 0.096 1.533 0.287 4.600 0.042 0.676 0.314 5.026 0.276 4.414 0.422 6,745 0.671 10.732 0.402 6.437 0.153 2.454


Refute: Bone and hard tissue 66%

105 67 313 ,311

20. 82 24. 86 0 03 0. 00 2 62

49

5 52

0.0 0.011 0.065 0.564

8.58

0.39 5.61 2.59

11.66 0.91

10.75

2.70 2.34 0.22

0.14

142

0.042 0.562 0.354 0.916 0.896 0.229

0.604 0.333 0.521 1.562 0.229 1,706 1.49^ 2.290 3.644 2.185 0.833

1 Values based on data from fresh cooked feet.

AH-8-10 (1981) NDB No. 10132

PORK. CURED, HAM AND CHEESE LOAF OR ROLL Page 163





Food energy

Protein (NX 6.25).

g ■ kcal íkca

y kj

Vitamin A •

Total lipid (fat) g Carbohydrate, total g Fiber g

Ash g

MINERALS: Calcium mg iron mg

Magnesium mg


Zinc mg

Copper m¿.

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg


Folacin mcg

Vitamin B^2 "»^^ ÍRE. \w.



10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g 18:1 g 20:1 g

22:1 g


18:2 g

18:3 g 18:4 g

20:4 g 20:5 22:5 22:6 g

Cholesterol mg

Phytosterols mg


Leucine« g




Histidine g

Alanine g

Asparticacid g


Proline g Serine g

g

57.91 259

1,082 16.62 20.21 1.43

3.83

.91 58 0.

16 253 294

1,343 2.00 0.075 0.027

25.1 0.601 0.187 3.452 0.524 0.26

0.81

7.51

.08

.08

.42

.57

.36 9.26 0.72 8.54

2.19 1.91 0.27

57

0.207 0.719 0.754 1.353 1.508 0.439 0.235 0.691 0.560 0.802 1.119 0.677 0.911 1.552 2.626 0.748 0.787 0.672

Standard error

0.817

0.296 0.935

0.070

4.022 0.109 0.350 17.467 10.457 16.475 0.109 0.009 0.002

1.381 0.031 0.012 0.230 0.111 0.019

0.027

0.020 0.021 0.016 0.179 0.092

0.054 0.379

0.136 0.048

3.666

Number of samples

Approximate measure and weight Refuse: 0 2 slices 1 slice or = 56.7 g 1 oz = 28.35 g^ E P

32 .84 147 613

9 43 11 .46 0 81

2 17

33 0 52 9

143 166 762

1 13 0 043 0 015

14 2 0 341 0 106 1. 957 0, 297 0. 15

0.46

4.26

0.04 0.05 0.24 2.59 1.34 5.25 0.41 4.84

1.24 1.09 0.15

33

16.42 73

307 4.71 5.73 0.40

1.08

16 0. 5

72 83

381 0, 0. 0.

26

57 021 008

7.1 0.170 0.053 0.979 0.149 0.07

0.23

2.13

0.02 0.02 0.12 1.30 0.67 2.62 0.20 2.42

0.62 0.54 0.08

16

0.117 0.059 0.408 0.204 0.428 0.214 0.767 0.384 0.855 0.428 0.249 0.124 0.133 0.067 0.392 0.196 0.318 0.159 0.455 0.227 0.634 0.317 0.384 0.192 0.517 0.258 0.880 0.440 1.489 0.744 0.424 0.212 0.446 0.223 0.381 0.191

262.69 1,173 4,907

75.40 91.68 6.48

17.35

.15 263

4. 72

1,145 1,332 6,093

9.07 0.340 0.122

114.0 2.726 0.848

15.658 2.377 1.18

3.66

34.07

0.34 0.37 1.91

20.73 10.71 41.98 3.27

38.71

9.92 8.68 1.24

260

.939

.261

.420

.137

.840

.991 1.066 3.134 2.540 3.638 5.076 3.071 4.132 7.040

11.912 3.393 3.570 3.048

^ Weight applies to slice, which is 4 by 4 by 3/32 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NDB No. 10154

PORK, CURED, HAM AND CHEESE SPREAD Page 164


Standard error

Number of samples



1 tbsp 1 oz = 15 g 28.35 g

— F


Refuse: 0


Food energy

g ' I kcal

\ kj Protein {NX6.25).... g Total lipid (fat) g Carbohydrate, total g Fiber g

Ash g


Iron mg

Magnesium mg


Sodium mg

Zinc mg

Copper rng

Manganese mg

VITAMINS: Ascorbic acid^ mg

Thiamin mg Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B^2 "'^g IRE. \iu :


Saturated, total g

Vitamin A ■

59.13 245

1,025 16.18 18.53 2.27

3.90

.76 217

0. 18

495 162

1,196 2.25 0.090 0.036

7.0 0.318 0.220 2.153 0.590 0.13

0.73

8.62

0.375

0.165 0.382

0.041

7.952 0.207 0.479 11.287 14.509 45.958 0.179 0.049

2.136 0.013 0.011 0.226

0.013

0.171

8.87 37

154 2.43 2.78 0.34

0.59

.11 33 0. 3

74 24

179 0.34 0.014 0.005

1.1 0.048 0.033 0.323 0.089 0.02

0.11

1.29

0.28 0.36 1.11 4.49 2.11 7.08 0.77 6.31

1.38 1.23 0.15

61

0.037 0.047 0.068 0.170 0.182

0.049 0.286

0.116 0.041

3.189

0.04 0.05 0.17 0.67 0.32 1.06 0.12 0.95

0.21 0.18 0.02

16.76 69

291 4.59 5.25 0.64

1.11

.22 62 0. 5

140 46

339 0.64 0.026 0.010

2.0 0.090 0.062 0.610 0.167 0.04

0.21

2.44

0.08 0.10 0.31 1.27 0.60 2.01 0.22 1.79

0.39 0.35 0.04

17

268.19 1.111 4,650

73.39 84.05 10.27

17.69

984 3.45

82 2,245

735 5,425

10.21 0.408 0.163

31.8 1.442 0.998 9.766 2.676 0.59

3.31

39.10

1.27 1.63 5.03

20.37 9.57

32.11 3.49

28.62

6.26 5.58 0.68

277

4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0


16:1

18:1

20:1

22:1


18:2

18:3 18:4

20:4

20:5

22:5

22:6 Cholesterol mg


Tryptophan g


Leucine« g Lysin^ g Methionine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g


Serine g

^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.

AH-8-10 (1981) NDB No. 10155

PORK, CURED, HAM, BONELESS. EXTRA LEAN AND REGULAR, Unheated^ Page 165


Nutrients and uniu Amount in 100 grams, edible portion

Standard error


Approximate meanire and weight 1 slice = 28.35 g2 1 c = 140 g £ p


Refute: 0

PROXIMATE: Water g >

Food energy 1 , .

Protein (NX 6,25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g


VITAMINS: Ascorbic acid ^ mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 ^^^

Vitamm A |



10:0 12:0 14:0. 16:0 18:0


Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 g 22:5 g 22:6 g


AMINO ACIDS:" Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

66.92 162 680

18.26 8.39 2.28 0.00 4.15

7 0.90

la 236 297

1,278 2.05 0.089 0.032

27.2 0.889 0.240 5.090 0.454 0.38 3 0.80

2.70

0.02 0.02 0.12 1.70 0.86 3.94 0.34 3.60

0.93 0.81 0.12

53

0.219 0.811 0.800 1.448 1.547 0.482 0.274 0.788 0.598 0.791

.186

.653

.077

.729

.975 0.949 0.779 0.747

0.297

0.157 0.339

0.102

1.850 0.067 0.755 7.327 6.227

31.577 0.070 0.006 0.002

1.687 0.033 0.009 0.178 0.071 0.023

0.054

0.004 0.003 0.008 0.107 0.051

0.016 0.238

0.048 0.016

2.497

147

147 42

30

6 28 28 31 70 74 27 26 9

22 28 27 27 10 27

26

20 18 22 22 22

22 22

22 22

19

18.97 46

193 5.18 2.38 0.65 0.00 1.18

.26 2 0. 5

67 84

362 0.58 0.025 0.009

7.7 0.252 0.068 1.443 0.129 0.11 1 0.23

0.77

0.01 0.00 0.03 0.48 0.24 1.12 0.10 1.02

0.26 0.23 0.03

15

93.69 227 952 25.56 11.75 3 0 5

20 00 81

10 1.26

25 330 415

1,789 2.88 0.125 0.045

38.0 1.245 0.336 7.126 0.636 0.54 5 1.12

3.79

0.03 0.02 0.17 2.37 1.20 5.51 0.48 5.03

1.30 1.13 0.17

74

2 0.062 0.307 10 0.230 1.135 10 0.227 1.120 10 0.411 2.027 10 0.439 2.166 10 0.137 0.675 2 0.078 0.384

10 0.223 1.103 10 0.170 0.837 10 0.224 1.107 10 0.336 1.660 10 0.185 0.914 10 0.305 1.508 10 0.490 2.421 10 0.843 4.165 10 0.269 1.329 10 0.221 1.091 10 0.212 1.046

303. 56 737

3,084 82. 80 38. 07 10. 36 0. 00

18. 82

32 4 09

81 1,071 1,346 5,797

9 32 0 404 0 145

123 2 4 033 1 089

23 088 2 059 1 74

16 3 .62

12.27

0.09 0.07 0.54 7.69 3.88

17.87 1.56

16.31

4.20 3.65 0.55

241

0.993 3.679 3.629 6.568 7.017 2.186 1.243 3.574 2.713 3.588 5.380 2.962 4.885 7.843

13.495 4.305 3.534 3.388

^ Includes data for hams with added water. 2 Weight applies to slice, which is 6-1/4 by 4 by 1/16 in. ^^„+,4„ ;,HHnH 3 Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. "* Values based on data for unheated and reheated arm picnics and hams.

AH-8-10 (1981) NDB No. 10182

PORK, CURED, HAM, BONELESS, EXTRA LEAN AND REGULAR, Roasted Page 166


Nutrients and units

PROXIMATE: Water . . . • g '

I kcal \ kj

mg

Food energy


MINERALS: Calcium Iron Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc m^ Copper mg Manganese mg

VITAMINS: Ascorbic acid ? mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B12 meg

IRE. Vitamin A •

\IU . LIPIDS:

Fatty acids: Saturated, total. . .

4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0

Monounsaturated, total 16:1 ..'.... 18:1 20:1 22:1


Cholesterol mg Phytosterols n.

AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine •. g


65.75 165 690 21.97 7.66 0.50 0.00 4.11

1.40 19

248 362 ,385

2.63 0.119 0.046

22 0 0 5 0 0 3 0.68

0 739 280 324 597 35

2.61

0.03 0.02 0.13 1.57 0.86 3.74 0.37 3.37

1.07 0.90 0.17

57

0.243 0.901 0.888 1.607 .718 .535 .304 .875 .664 378

1.316 0.726 1.196 1.919 3.303 1.053 0.865 0.830


0.096

0.280

0.005



= 85 g^ 1 c = 140 g — E F

55.89 140 586 18.67 6.51 0.43 0.00 3.50

7 1.19

16 211 308

1,177 2.24 0.101 0.039

18.7 0.628 0.238 4.525 0.507 0.29 3 0.58

2.22

48

92.06 231 966 30.75 10.73 0.71 0.00 5.76

11 1.95

26 347 507

1,938 3.68 0.167 0.064

30.8 1.035 0.392 7.454 0.836 0.48 5 0.95

3.65

0.02 0.04 0.02 0.03 0.11 0.18 1.34 2.20 0.73 1.21 3.17 5.23 0.31 0.52 2.86 4.71

0.91 1.50 0.77 1.26 0.14 0.24

80

0.207 0.340 0.766 1.261 0.755 1.243 1.366 2.250 1.460 2.405 0.455 0.749 0.258 0.426 0.744 1.225 0.564 0.930 0.746 1.229 1.119 1.842 0.617 1.016 1.017 1.674 1.631 2.687 2.808 4.624 0.895 1.474 0.735 1.211 0.706 1.162


Refuse: 0

298.26 748

,129 99.63 34.76 2.29 0.00

18.66

.33 37 6.

85 1,126 1,641 6,280

11.93 0.540 0.209

99.9 3.352 1.270

24.150 2.70Ö 1.57

15 3.08

11.83

0.12 0.09 0.57 7.14 3.91

16.94 1.67

15.27

4.86 4.10 0.76

258

.102

.087

.028

.289

.793

.427

.379

.969 3.012 3.983 5.969 3.293 5.425 8.705

14.982 4.776 3.924 3.765

^ Yield from 3.5 oz (99 g) unheated product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NOB No. 10183

PORK, CURED. HAM. BONELESS. EXTRA LEAN (approx. 5% fat). Unheated^ Page 167


Nutrients and units


Mean

— B —

Standard error

Number of samples

AniK>unt in edible portion of common measures of food


1 slice = 28.35 g^ 1 c = 140 g E F


Refuse: 0

PROXIMATE: Water . . . ^ • Food energy |


MINERALS:

Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid 3. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B-|2 meg

[RE. Vitamin A

\IU .

LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS:'*

Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanlne g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

1

70.52 131 548

19.35 4.96 0.97 0.00 4.21

.76 7 0.

17 218 350 ,429

1.93 0.074 0.033

26 0 0 4

3 932 223 838

0.466 0.46 4 0.75 0 0

1.62

0.02 0.01 0.08 1.01 0.51 2.35 0.22 2.13

0.48 0.43 0.05

47

0.232 0.860 0.848 1.535 1.640 0.511 0.291 0.836 0.634 0.839 1.257 0.693 1.142 1.832 3.154 1.006 0.826 0.792

0.281

0.192 0.343

0.131

0.577 0.055 0.514

10.273 7.987

41.219 0.061 0.008 0.003

1.605 0.040 0.008 0.141 0.063 0.053 1.050 0.036

0.005 0.003 0.007 0.094 0.052

0.020 0.173

0.033 0.009

2.495

57

57 32

21

4 19 19 19 15 19 19 19 5

15 19 19 19 7

19 4

19

13 11 15 15 15

15 15

15 15

12

19. 99 37

155 5 48 1 41 0 27 0 00 1 19

2 0 22 5

62 99

405 0 55 0 021 0 009

7 4 0 264 0 063 1 372 0 132 0 .13 1 0 .21 0 0

0.46

0.00 0.00 0.02 0.29 0.14 0.67 0.06 0.60

0.14 0.12 0.01

13

98.73 183 768 27.09 6.94 1.35 0.00 5.89

10 1.07

23 306 489 ,000

2.70 0.104 0.046

36.8 1.305 0.312 6.773 0.652 0.64 5 1.05 0 0

2.27

0.02 0.02 0.11 1.41 0.71 3.29 0.30 2.98

0.67 0.60 0.07

66

2 0.066 0.325 10 0.244 1.204 10 0.240 1.187 10 0.435 2.149 10 0.465 2.296 10 0.145 0.715 2 0.082 0.407

10 0.237 1.170 10 0.180 0.88^8 10 0.238 1.175 10 0.356 1.760 10 0.196 0.970 10 0.324 1.599 10 0.519 2.565 10 0.894 4.416 10 0.285 1.408 10 0.234 1.156 10 0.225 1.109

319.89 594

2,487 87.76 22.48 4.38 0.00

19.09

32 3.46

75 991

1,586 6,480

8.73 0.336 0.150

119.1 4.228 1.012

21.945 2.114 2.

17 3. 0 0

09

40

7.35

0 08 0 06 0 .34 4 .57 2 .30

10 .65 0 .98 9 .66

2 .19 1 .96 0 .23

214

1.052 3.901 3.847 6.963 7.439 2.318 1.320 3.792 2.876 3.806 5.702 3.143 5.180 8.310

14.307 563 747 593

Includes data for hams with added water. ^ Weight applies to slice, which is 6-1/4 by 4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. '* Values based on data for unheated and reheated arm picnics and hams. AH-8-10 (1981)

NDB No. 10133

PORK. CURED. HAM. BONELESS. EXTRA LEAN (approx. 5% fat). Roasted Page 168




Food energy

g ' íkcal

\ kj . Protein (NX 6.25) g . Total lipid (fat) g .


Ash g .


Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg. Copper mg.

Manganese mg.

VITAMINS:

Ascorbic acid^. mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.



Vitamin B^2 ""^g

Vitamin A { nr



10:0 g 12:0 g

14:0 g

16:0 g 18:0 g


16:1 g 18:1 g 20:1 g

22:1 g


18:3 g

18:4 g

20:4 g 20:5 g 22:5 . . ^ g 22:6 g

Cholesterol mg

Phytosterols mg





Tyrosine g

Valine g

Arginine g

Histidine . . . . g Alanine g

Aspartic acid g


Serine g

145 607 20.93 5.53 1.50 0.00 4.37

8 1.48

14 196 287 ,203

2.88 0.079 0.054

21.0 0.754 0.202 4.023 0.403 0.40 3 0.65 0 0

1.81

0.02 0.02 0.09 1.12 0.57 2.62 0.24 2.38

0.54 0.48 0.06

53

0.251 0.931 0.918 1.661 1.775 0.553 0.315 0.904 0.687 0.908 1.360 0.750 1.236 1.983 3.413 1.088 0.894 0.857

Standard error

0.200

0.650

0.007

Anwunt in edible portion of common measures of food


3 oz = 85 gi 1 c = 140 g E F

57.52 123 516 17.79 4.70 1.28 0.00 3.71

7 1.26

12 167 244

1,023 2.45 0.067 0.046

17.9 0.641 0.172 3.420 .343 .34

55

1.54

45

94.74 203 850 29.31 7.74 2.10 0.00 6.11

11 2.

20 275 402

1.684 4. 0. 0.

07

03 111 076

29.4 1.056 0.283 5.632 0.564 0.56 5 0. 0 0

91

2.53

0.02 0.03 0.01 0.02 0.07 0.12 0.96 1.57 0.48 0.79 2.23 3.67 0.21 0.34 2.02 3.33

0.46 0.75 0.41 0.67 0.05 0.08

74

0.213 0.351 0.791 1.303 0.780 1.285 1.412 2.325 1.509 2.485 0.470 0.774 0.268 0.441 0.768 1.266 0.584 0.962 0.772 1.271 1.156 1.904 0.638 1.050 1.051 1.730 1.686 2.776 2.901 4.778 0.925 1.523 0.760 1.252 0.728 1.200


Refuse:0

306.95 658

2,753 94.96 25.08 6.81 0.00

19.80

36 6.71

65 890

1,301 5,457

13.06 0.358 0.245

95.3 3.420 0.916

18.248 1. 1.

15 2. 0 0

828 83

94

8.21

0.09 0.07 0.39 5.10 2.57

11.88 1.10

10.78

2.44 2.19 0.25

240

1.139 4.223 4.164 7.534 8.051

.508

.429

.101

.116

.119

.169

.402 5.6O6 8.995

15.481 4.935 4.055 3.887



AH-8-10 (1981) NDB No. 10134

PORK, CURED. HAM, BONELESS. REGULAR (approx. 11% fat). Unheated^ Page 169



Mean

— B —

Number of samples


Approximate measure and weight 1 slice

= 28.35 g^ 1 c = 140 g E F


Refuse:0


„A i ^'^"^ Food energy i . .



VITAMINS: Ascorbic acid ! mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 ^f^S

IRE. Vitamin A • \lU.



10:0 12:0 14:0 16:0 18:0


Polyunsaturated, total 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g


AMI NO ACIDS:'' Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g

64.64 182 763 17.56 10.57 3.11 0.00 4.11

7 0.

19 247 332

,317 2, 0.

99

14 099

0.031

27.7 0.863 0.252 5.251 0.447 0.34 3 0.83 0 0

3.39

0.02 0.02 0.15 2.13 1.08 4.95 0.43 4.52

1.21 1.04 0.17

57

0.211 0.781 0.770 1.394 1.489 0.464 0.264 0.759 0.576 0.762 1.141 0.629 1.037

664 863 913 750 719

0.451

0.226 0.510

0.144

3.000 0.103 1.190

10.045 22.680 99.870

109 008 002

2.561 0.048 0.013 0.276 0.110 0.014

0.085

0.006 0.005 0.012 0.164 0.077

0.022 0.373

0.076 0.025

3.761

90

90 10

2 9 9

12 10 10 8 7 4

7 9 8 8 3 8

18.33 52

216 4.98 3.00 0.88 0.00 1.17

.28 2 0. 5

70 94

373 0.61 0.028 0.009

7.9 0.245 0.071 1.489 0.127 0.10 1 0.23 0 0

0.96

0.01 0.00 0.04 0.60 0.31 1.40 0.12 1.28

0.34 0.30 0.05

16

90.50 255

1,068 24.59 14.80 4.36 0.00 5.75

10 1.39

26 346 465

1,844 2.99 0.139 0.043

38.8 1.208 0.353 7.351 0.626 0.47 5 1.16 0 0

4.75

0.03 0.02 0.20 2.99 1.51 ,93 ,60 .33

1.69 1.46 0.23

80

2 0.060 0.295 10 0.221 1.093 10 0.218 1.078 10 0.395 1.952 10 0.422 2.085 10 0.132 0.650 2 0.075 0.370

10 0.215 1.063 10 0.163 0.806 10 0.216 1.067 10 0.323 1.597 10 0.178 0.881 10 0.294 1.452 10 0.472 2.330 10 0.812 4.008 10 0.259 1.278 10 0.213 1.050 10 0.204 1.007

293.21 827

3 ,462 79.67 47.95 14.13 0.00

18.64

32 4.50

85 1 ,122 1 ,508 5 ,974

9.69 0.449 0.141

125.7 3.915 1.143

23.819 2.028 1.52

15 3.75 0 0

15.40

0.10 0.08 0.66 9.68 4.89

22.45 1.93

20.52

5.48 4.73 0.76

259

0.957 3.543 3.493 6.323

.754

.105

.198

.443

.613 3.456 5.176 2.853 4.704 7.548

12.987 4.141 3.402 3.261

^ Includes data for hams with added water. ^ Weight applies to slice, which is 6-1/4 by 4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. "* Values based on data for unheated and reheated arm picnics and hams. AH-8-10 (1981)

NDB No. 10135

PORK, CURED, HAM, BONELESS, REGULAR (approx. 11% fat). Roasted Page 170



Standard error

Number of samples



3 oz == 85 ¿ 1 c = 140 g


Refuse:0


Food energy | ,



Ash g


Magnesium mg


Sodium mg

Zinc mg

Copper mg


Ascorbic acid^. mg

Thiamin mg

Riboflavin mg

Niacin mg


Vitamin B^2 *"<^S

Vitamin A I///



6:0 8:0

10:0

12:0

14:0

16:0

18:0

Manounsaturated, total

16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6

Cholesterol mg

Phytosterols mg



Leucine . .- g Lysine g Methionine g Cystine g

Phenylalanine g

Tyrosine g

Valine g Arginine g

Histidine g

Alanine g


Glycine g Proline g

Serine g

64.54 178 744 22.62 9.02 0.00 0.00 3.96

.34 8 1.

22 281 409

1,500 2.47 0.145 0.041

22.7 0.730 0.330 6.150 0.720 0.31

0.70 0 0

3.12

0.03 0.02 0.15

86 05 44 45

4.00

1.41 1.17 0.24

59

0.238 0.882 0.870 1.574 1.682 0.524 0.298 0.857 0.651 0.860 1.289 0.711 1.171 1.879 3.234 1.032 0.847 0.813

0.586

0.669 0.619

0.234

0.333 0.093 0.335 5.034

15.300 86.297

0.197 0.016 0.007

904 046 035 126 057

0.052

0.113

0.013 0.006 0.018 0.114 0.076

0.057 0.234

0.076 0.082

3.383

54.86 151 633 19.23 7.66 0.00 0.00 3.36

7 1.

18 239 348

1,275 2. 0. 0.

14

10 123 035

19.3 0.621 0.281 5.228 0.612 0.26

59

2.65

0.03 0.02 0.13 1.58 0.89 3.78 0.38 3.40

1.20 1.00 0.20

50

90.36 249

1.042 31.67 12.62 0.00 0.00 5.54

12 1.88

30 393 573

2,100 3.46 0.203 0.057

31.7 1.022 0.462 8.610 1.008 0.43

0.98 0 0

4.36

0.04 0.03 0.21 2.60 1.47 6.22 0.63 5.59

1.98 1.64 0.34

83

2 0.202 0.333 10 0.750 1.235 10 0.740 1.218 10 1.338 2.204 10 1.430 2.355 10 0.445 0.734 2 0.253 0.417

10 0.728 1.200 10 0.553 0.911 10 0.731 1.204 10 1.096 1.805 10 0.604 0.995 10 0.995 1.639 10 1.597 2.631 10 2.749 4.528 10 0.877 1.445 10 0.720 1.186 10 0.691 1.138

292.75 807 .377 102.60 40.90 0.00 0.00

17.94

.09 38 6.

98 1.275 1.857 6.803

11.22 0.658 0.186

102.8 3.311 1.497

27.896 3.266 1.41

3.16 0 0

14.14

0.15 0.10 0.69 8.44 4.76

20.16 2.04

18.12

6.40 5.31 1.09

269

1.080 4.001 3.946 7.140 7.630 2.377 1.352 3.887 2.953 3.901 5.847 3.225 5.312 8.523

14.669 4.681 3.842 3.688



^ Values based on data for unheated and reheated arm picnics and hams. AH-8-10 (1981)

NDB No. 10136

PORK, CURED. HAM. EXTRA LEAN AND REGULAR. Canned, unheated^ ^ Page 171




(kcal Food energy



Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin 8^2 "'^i

Vitamin A {r//



10:0 g

12:0 g 14:0 g 16:0 g 18:0 g


16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total ... g

18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 . r g


Phytosterols mg


Threonine g

Isoleucine g

Leucine> g Lysine g

Methionine g


Tyrosine g Valine g Arginine g Histidine g

Alanine g


Glycine g Proline g

Serine g

1

Anwunt in edible portion of common measures of food



Mean error samples 1 OZ = 28.35 g 1 c = 140 g

B C D

71.12 0.208 153 20.16 99.56 322.58 144 41 202 653 603 171 844 2,733 17.97 0.086 156 5.09 25.16 81.50 7.46 0.318 34 2.11 10.44 33.83 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3.57 0.079 30 1.01 5.00 16.21

6 3 2 8 27 0.90 0.044 32 0.26 1.26 4.10

16 0.331 32 5 22 73 207 6.574 32 59 290 939 334 4.817 28 95 468 1,516

1,276 32.532 36 362 1,787 5,789 1.84 0.043 32 0.52 2.57 8.32 0.078 0.006 31 0.022 0.109 0.354 0.024 2 0.007 0.034 0.109

25.2 1.319 25 7.1 35.2 114.1 0.879 0.046 32 0.249 1.231 3.987 0.230 0.005 32 0.065 0.322 1.043 4.585 0.152 32 1.300 6.419 20.798 0.458 0.066 14 0.130 0.641 2.077 0.46 0.038 32 0.13 0.65 2.10 6 3 2 8 26 0.80 0.057 32 0.23 1.13 3.65

2.45

0.02 0.01 0.05 1.60 0.76 3.57 0.29 3.28

0.76 0.68 0.08

38

0.204 0.802 0.773 1.397 1.543 0.468 0.212 0.693 0.589 0.805 1.112 0.710 1.026 1.658 2.653 0.879 0.764 0.698

0.005 0.012 0.102 0.045

0.039 0.179

0.053 0.012

3.689

0.69

0.01 0.00 0.02 0.45 0.22 1.01 0.08 0.93

0.22 0.19 0.02

3.43

0.03 0.02 0.08 2.23

,07 .00 ,41 ,59

11

1.06 0.95 0.11

54

2 0.058 0.286 2 0.227 1.123 2 0.219 1.082 2 0.396 1.956 2 0.437 2.160 2 0.133 0.655 2 0.060 0.297 2 0.196 0.970 2 0.167 0.825 2 0.228 1.127 2 0.315 1.557 2 0.201 0.994 2 0.291 1.436 2 0.470 2.321 2 0.752 3.714 2 0.249 1.231 2 0.217 1.070 2 0.198 0.977

11.11

0.11 0.05 0.24 7.24 3.46

16.20 1.32

14.88

3.45 3.08 0.36

174

0.925 3.638 3.506 6.337 6.999 2.123 0.962 3.143 2.672 3.651 5.044 3.221 4.654 7.521

12.034 3.987 3.466 3.166

Values based on data for total contents of can. ^ Includes data for imported hams. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NOB No. 10184

PORK. CURED. HAM. EXTRA LEAN AND REGULAR. Canned, roasted^ Page 172



Mean

— B —

Standard error

Number of samples


Approxinuite measure and weight 3 oz

= 85 g^ 1 c = 140 g


Refuse: 0


Food energy

Protein (NX 6.25) .

g • kcal Ikca

Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .

MINERALS: Calcium Mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid ? mg. Thiamin mg. Ribofiavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 "^'^8

IRE. \IU .


Saturated, total g

Vitamin A •

4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0




AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

g

g

66.52 167 700 20.94 8.43 0.49 0.00 3.63

7 1.

20 221 351

1,068 2. 0.

07

32 078

0.026

22.9 0.961 0.251 5.032 0.625 0.40 5 0.83

2.81

0.03 0.02 0.09 1.80 0.88 4.06 0.28 3.78

0.90 0.81 0.09

41

0.237 0.934 0.901 1.628 1.799 0.546 0.247 0.807 0.686 0.938 1.296 0.827 1.195 1.933 3.092 1.025 0.891 0.814

0.780

0.213 0.946

0.090

0.097 0.859

14.358 17.375 71.956 0.103 0.007

1.727 0.022 0.010 0.309

0.033

0.032

0.013 0.013 0.010 0.203 0.109

0.027 0.384

0.098 0.024

4.680

56.54 142 595 17.80 7.16 0.41 0.00 3.09

6 0.91

17 188 298 908

1.97 0.066 0.022

19.4 0.817 0.213 4.277 0.531 0.34 4 0.70

2.39

0.02 0.02 0.07 1.53 0.75 3.45 0.24 3.21

0.76 0.69 0.07

34

93.13 234 980 29.31 11.80 0.68 0.00 5.08

10 1.50

27 309 491 ,495

3.25 0.109 0.036

32.0 1.345 0.351 7 0 0 7 1.16

045 875 55

3.94

0.04 0.03 0.12 2.52 1.23 5.69 0.39 5.29

1.26 1.14 0.12

57

0.201 0.332 0.794 1.308 0.766 1.261 1.384 2.279 1.529 2.519 0.464 0.764 0.210 0.346 0.686 1.130 0.583 0.960 0.797 1.313 1.102 1.814 0.703 1.158 1.016 1.673 1.643 2.706 2.628 4.329 0.871 1.435 0.757 1.247 0.692 1.140

301.73 759 ,175 94.97 38.22 2.20 0.00

16.47

31 4.87

89 ,001 ,592 ,845

10.52 0.354 0.118

103.7 4.359 1.139

22.825 2.835 1.79

24 3.76

12.76

0.12 0.08 0.39 8.17 4.00

18.43 1.28

17.16

4.07 3.69 0.39

184

1.075 4.237 4.087 7.385 8.160 2.477 1.120 3.661 3.112 4.255 5.879 3.751 5.421 8.768

14.025 4.649 4.042 3.692

^ Values based on data for total contents of can. ^ Yield from 3.5 oz (98 g) unroasted product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NOB No. 10185

PORK, CURED, HAM, EXTRA LEAN (approx. 4% fat). Canned, unheated' 2 Page 173



Standard error

Number of samples



28.35 g le = 140 g


Refuse: 0


Food energy ikcal

'\ kj .

mg. mg.

Protein (NX 6.25). • Total lipid (fat) .... Carbohydrate, total . . Fiber

Ash MINERALS:

Calcium Iron Magnesium mg Phosphorus mg Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid^. mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin B^2 ^f^S

[RE. Vitamin A yw. LIPIDS:

Fatty acids: Saturated, total....

4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0

Monounsaturated, total. 16:1 18:1 20:1 22:1 .



AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g

Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

73.52 120 502 18.49

56 00 00

3.63

.94 6 0.

17 224 364 ,255

1.93 0.084 0.025

26.9 0.836 0.230 5.302 0.492 0.45 6 0.82 0 0

1.51

0.01 0.01 0.06 0.96 0.47 2.21 0.17 2.04

0.39 0.36 0.03

38

.210

.826

.796

.438

.589

.482

.219

.713

.607 0.829 1.145 0.731 1.056 1.707 2.731 0.905 0.787 0.719

0.132

0.066 0.195

0.062

0.048 0.405 9.122 6.582

39.413 0.052 0.007 0.005

1.000 0.026 0.004 0.227 0.092 0.035

0.057

0.005 0.003 0.009 0.050 0.041

0.019 0.120

0.018 0.007

5.000

130

130 22

22

1 21 21 21 17 21 21 20 2

18 21 21 21 6

21

21

20.84 34

142 5.24 1.29 0.00 0.00 1.03

.27 2 0. 5

63 103 356

0.55 0.024 0.007

7.6 0.237 0.065 1.503 0.139 .13

23

0.43

0.00 0.00 0.02 0.27 0.13 0.63 0.05 0.58

0.11 0.10 0.01

11

102.92 168 703 25.89

38 00

0.00 5.08

8 1.32

24 313 510

1.757 2.70 0.118 0.035

37.6 1.170 0.322 7.423

689 63

1.15 0

2.11

0.01 0.01 0.08 1.34 0.66 3.09 0.23 2.86

0.55 0.50 0.04

53

2 0.060 0.294 2 0.234 1.156 2 0.226 1.114 2 0.408 2.013 2 0.450 2.225 2 0.137 0.675 2 0.062 0.307 2 0.202 0.998 2 0.172 0.850 2 0.235 1.161 2 0.325 1.603 2 0.207 1.023 2 0.299 1.478 2 0.484 2.390 2 0.774 3.823 2 0.257 1.267 2 0.223 1.102 2 0.204 1.007

333.46 545

2,279 83.88 20.68 0.00 0.00 16.45

27 4.28

77 1,016 1,652 5,692

8.75 0.381 0.113

122.0 3.792 1.043

24.050 2.232 2.05

26 72

6.84

0.04 0.03 0.27 4.35 2.15

10.02 0.75 9.26

1.77 1.63 0.15

172

0.953 3.747 3.611 6.523 7.208 2.186 0.993 3.234 2.753 3.760 5.194 3.316 4.790 7.743

12.388 4.105 3.570 3.261

^ Values based on data for total contents of can. ^ Includes data for imported hams. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NDB No. 10137

PORK. CURED, HAM. EXTRA LEAN (approx. 4% fat). Canned, roasted^ Page 174



Standard error



3 oz = 85 g2 1 c = 140 g — E F


Refuse: 0


Food energy | ,

Protein (NX 6.25) g. Total lipid (fat) g Carbohydrate, total g Fiber g . Ash g


VITAMINS: Ascorbic acid ^. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg

Vitamin B^2 "'^^

Vitamin A \ui



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamlcacid g Glycine g Proline g Serine g

69.45 136 570 21.16 4.88 0.52 0.00 4.00

6 0.92

21 209 348

1,135 2.23 0.050 0.024

27.5 1.035 0.247 4.892 .570 .45

71

1.60

0.05 1.07 0.48 2.49 0.19 2.30

0.44 0.39 0.05

30

0.240 0.944 0.911 1.645 1.818 0.552 0.250 0.816 0.694 0.948 1.310 0.836 1.208 1.953 3.124 1.036 0.900

0.463

0.192 0.475

0.122

131 291

21.825 25.905

100.706 0.149 0.004

327 023 013 084

0.048

0.013

004 009

0.009

014 009

0.027 0.009

0.500

0.823

^ Values based on data for total contents of can. ^ Yield from 3.4 oz (96 g) unroasted product. ^ Values based on data for products containing added ascorbic acid or

ascorbic acid or sodium ascorbate and their ascorbic acid content would

59.03 116 485 17.98

4 0 0 3

14 44 00 40

5 0,

18 178 296 965

1, 0,

78

89 043

0.020

23.4 0.880 0.210 4.158 0.485 0.38 5 0. 0 0

60

1.36

0.04 0.91 0.41 2.11 0.16 1.96

0.37 0.33 0.04

25

97.23 191 798 29.62 6.83 0.73 0.00 5.60

8 1.29

29 293 487 ,589

3, 0 0,

12 070 034

5 449 346 849 798

38. 1. 0. 6. 0. 0.62 7 0.99 0 0

2.25

0.07 1.50 0.67 3.48 0.26 3.22

0.61 0.55 0.06

41

0.204 0.336 0.802 1.322 0.774 1.275 1.398 2.303 1.545 2.545 0.469 0.773 0.213 0.350 0.694 1.142 0.590 0.972 0.806 1.327 1.114 1.834 0.711 1.170 1.027 1.691 1.660 2.734 2.655 4.374 0.881 1.450 0.765 1.260 0.700 1.152

315.03 618 ,587 95.96 22.11 2.35 0.00

18.14

.17 27 4.

95 948

1,577 5,148

10.09 0.227 0.109

124.7 4.695 1.120

22.190 2.586 2.02

24 3.21 0 0

7.28

0.22 4.87 2.19

11.29 0.84

10.44

1.98 1.77 0.20

134

1.089 4.282 4.132 7.462 8.246 2.504 1.134 3.701 3.14a 4.300 5.942 3.792 5.479 8.859

14.170 4.699 4.082 3.733

sodium ascorbate. Some products may not contain added be negligible; refer to ingredient listing on label.

AH-8-10 (1981) NDB No. 10138

PORK. CURED. HAM, REGULAR (approx. 13% fat). Canned, unheated^ Page 175



Standard error

Number of samples



1 OZ 28.35 g 1 c = 140 g

— E F


Refuse:0


Food energy

g • I kcal \ kj .



Ash g .

MINERALS: Calcium mg. Iron mg. Magnesium mg.

Phosphorus mg. Potassium mg.

Sodium mg.

Zinc mg.

Copper mg.

Manganese mg.

VITAMINS: Ascorbic acid^. mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.

Pantothenic acid mg. Vitamin B5 mg.

Folacin meg

Vitamin B^^2 meg

Vitamin A j


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g


18:2 g

18:3 g 18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg


Leucinc' g Lysine g Methionine g



Histidine g

Alanine g


Glycine g

Proline g Serine g

1

66.54 190 794 16.97 12.99 0.02 0.00 3.48

.83 6 0.

14 175 316 ,240

1.66 0.067 0.023

21.9 0.963 0.231 3.218 0.394 0.48

78

4.25

0.06 0.03 0.05 2.81 1.32 6.18 0.54 5.64

1.47 1.29 0.17

39

0.193 0.758 0.731 1.320 1.458 0.443 0.201 0.655 0.557 0.760 1.051 0.671 0.970

.567

.507

.831

.722

.660

0.550

0.217 0.845

0.195

0.091 0.573 7.913 12.002 77.067 0.075 0.012

3.327 0.123 0.011 0.088 0.074 0.088 2.333 0.124

0.012 0.032 0.282 0.105

0.107 0.466

0.151 0.032

4.910

23

26 12

2 11 11 11 4 8

11 11

7 11 11 11 8

11 3

11

18.86 54

225 4.81 3.68 0.01 0.00 0.99

2 0. 4

49 90

352 0. 0. 0.

23

47 019 007

6.2 0.273 0.065 0.912 0.112

14

22

1.21

0.02 0.01 0.01 0.80 0.37 1.75 0.15 1.60

0.42 0.37 0.05

11

93.15 266

1,111 23.76 18.19 0.03 0.00 4.87

8 1.16

20 244 442

1.736 2.32 0.094 0.032

30, 1. 0, 4. 0, 0. 7 1. 0 0

6 348 323 505 552 68

09

5.96

0.08 0.04 0.06 3.93 1.84 8.65 0.75 7.90

2.05 1.81 0.24

55

2 0.055 0.270 2 0.215 1.061 2 0.207 1.023 2 0.374 1.848 2 0.413 2.041 2 0.126 0.620 2 0.057 0.281 2 0.186 0.917 2 0.158 0.780 2 0.215 1.064 2 0.298 1.471 2 0.190 0.939 2 0.275 1.358 2 0.444 2.194 2 0.711 3.510 2 0.236 1.163 2 0.205 1.011 2 0.187 0.924

301.82 861

3,601 76.98 58.93 0.10 0.00

15.76

27 3.76

65 792

1,432 5,625

7.51 0.304 0.104

99. 4.

1 368

1.048 14.597 1.787 2.19

24 3.52 0 0

19.30

0.26 0.11 0.20

12.75 5.97

28.02 2.43

25.59

6.65 5.87 0.78

178

0.875 3.438 3.316 5.988 6.613 2.009 0.912 2.971 2.527 3.447 4.767 3.044 4.400 7.108

11.372 3.769 3.275 2.994

Values based on data for total contents of can. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NDB No. 10139

PORK, CURED, HAM, REGULAR (approx. 13% fat). Canned, roasted' Page 176


Nutrients and units


Standard •rror

Number of


Approximate meesure and weight

3 oz = 85 g2 1 c = 140 g E F


Refuse: 0


_ . / kcal Food energy | .



Ash g


Iron mg

Magnesium mg


Zinc mg

Copper mg


Ascorbic acid I mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B^ 2 ^^S

Vitamin A \iir



10:0 g

12:0 g 14:0 g

16:0. g 18:0 g


16:1 g 18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg


Tryptophan g




Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g


Proline g Serine g

60.93 226 947 20.53 15.20 0.42 0.00 2.93

8 1.

17 243 357 941

2. 0.

37

50 130

0.029

0 820 260 300 730 30

14 0 0 5 0 0 5 1.06 0 0

5.04

0.03 0.02 0.16 3.19 1.65 7.07 0.47 6.61

1.78 1.62 0.16

62

0.233 0.916 0.883 1.596 1.764 0.535 0.243 0.791 0.673

.920

.271

.811

.172

.895 3.031 1.005 0.874 0.798

2.090

0.500 2.595

0.120

0.333 0.130 0.410 3.160 10.530 82.905 0.090 0.020 0.002

2.345 0.045 0.015 0.885

0.025

0.090

0.013 0.013 0.027 0.590 0.315

0.073 1.116

0.279 0.068

13.570

51.79 192 805 17.45 12.92 0.35 0.00 2.49

.16 7 1.

14 207 304 800

2.13 0.111 0.025

11.9 0.697 0.221 4.505 0.621

26

90

4.28

0.02 0.02 0.13 2.71 1.40 6.01 0.40 5.62

1.52 1.38 0.14

52

85.30 317

1,326 28.74 21.28 0.58 0.00 4.10

12 1.92

24 340 500

1.317 3.50 0.182 0.041

19.6 1.148 0.364 7.420 1.022 0.42 7 1.48 0 0

7.06

0.04 0.03 0.22 4.47 2.31 9.90 0.65 9.25

2.50 2.27 0.23

86

0.198 0.326 0.779 1.282 0.751 1.236 1.357 2.234 1.499 2.470 0.455 0.749 0.207 0.340 0.672 1.107 0.572 0.942 0.782 1.288 1.080 1.779 0.689 1.135 0.996 1.641 1.611 2.653 2.576 4.243 0.854 1.407 0.743 1.224 0.678 1.117

276.38 1.027 4,296

93.10 68.9 5 1.88 0.00

13.29

.21 38 6.

77 1.102 1.620 4.267

11.34 0.590 0.132

63.5 3.720 1.179

24.041 3.311 1.36

24 4.81 0 0

22.86

12 08 70

14.48 7.47

32.08 2.11

29.96

8.09 7.34 0.74

279

1.057 4.155 4.005 7.239 8.002 2.427 1.102 3.588 3.053 4.173 5.765 3.679 5.316 8.596

13.749 4.559 3.964 3.620

^ Values based on data for total contents of can. ^ Yield from 3.6 oz (102 g) unroasted product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


PORK, CURED, HAM, CENTER SLICE, COUNTRY-STYLE, SEPARABLE LEAN ONLY, Raw Page 177


Nutrients and units




Food energy

g • íkcal

\kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g


VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin Bi 2 meg

Vitamin A | '

LIRIOS:! Fatty acids:


10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Standard Number of RefuseiBone and skin 3%, Mean error samples 4 OZ

= 113 g 1 OZ

= 28 35 g fat 12%

u

55.93 0.365 10 63.20 15.86 246.09 195 220 55 857 815 921 231 3.588 27.80 1.028 6 31.41 7.88 122.32 8.32 0.697 6 9.40 2.36 36.59 0.30 0.34 0.09 1.32 0.00 0.00 0.00 0.00 7.65 8.65 2.17 33.67

0.567 0.242 3.881

2.79

0.03 0.02 0.11 1.76 0.86 3.82 0.32 3.50

0.96 0.77 0.09

0.11

0.641 0.161 0.273 0.069 4.386 1.100

3.15

0.12

0.79

0.04 0.01 0.03 0.01 0.12 0.03 1.99 0.50 0.97 0.24 4.32 1.08 0.36 0.09 3.95 0.99

1.08 0.27 0.86 0.22 0.10 0.03

0.03

2.495 1.065

17.076

12.28

0 .15 0 .11 0 .48 7 .75 3 .77

16 81 1 .39

15 .39

4 .22 3 37 0 .40

0.48

^ Values calculated from data for hams cured with brine solution.

AH-8-10 (1981) NDB No. 10141

PORK, CURED, HAM, CENTER SLICE, SEPARABLE LEAN AND FAT, Unheated Page 178


Nutrients and units


Standard Number of



4 oz 1 oz = 113 g = 28.35 g — E F


Refuse:Bone 3%

PROXIMATE Water . .

Food energy

g • (kcal t kj



Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg



Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B^ 2 ^^g ÍRE.

Vitamin A ■ \W.



4:0

6:0 8:0

10:0

12:0 14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:2

18:3

18:4

20:4

20:5

22:5 22:6

Cholesterol mg

Phytosterols mg





Tyrosine g

Valine g Arginine g

Histidine g

Alanine g


Glycine g

Proline g

Serine g

g

g

g

63.46 203 848 20.17 12.90 0.05 0.00 3.42

7 0.75

16 215 337

1,386 1.88 0.074 0.031

0.845 0.205 4.809 0.498 0.47 4 0.80 0 0

4.57

0.02 0.03 0.17 2.86 1.47 6.09 0.42 5.61

1.41 0.78 0.14

0.08

54

0.235 0.888 0.871 1.593 1.708 0.523 0.299 0.867 0.649 0.877 1.337 0.705 1.156 1.849 3.177 1.019 0.839 0.805

71.71 229 958 22.79 14.58 0.06 0.00 3.86

.85 8 0.

18 242 380

1,566 2.13 0.084 0.035

0.955 0.232 5.434 0.563 0.53 4 0.90 0 0

5.17

0.09

61

17.99 57

240 5.72 3.66 0.02 0.00 0.97

2 0.21 5

61 95

393 0.53 0.021 0.009

0.240 0.058 1.363 0.141 0.13 1 0.23 0 0

1.30

0.02 0.01 0.03 0.01 0.19 0.05 3.23 0.81 1.67 0.42 6.88 1.73 0.48 0.12 6.34 1.59

1.60 0.40 0.88 0.22 0.15 0.04

0.02

15

0.266 0.067 1.003 0.252 0.984 0.247 1.800 0.452 1.930 0.484 0.591 0.148 0.338 0.085 0.980 0.246 0.733 0.184 0.991 0.249 1.511 0.379 0.797 0.200 1.306 0.328 2.089 0.524 3.590 0.901 1.151 0.289 0.948 0.238 0.910 0.228

243.25 777

3,250 77.31 49.44 0.20 0.00

13.10

27 2.89

62 822

1,291 5,311

7.21 0.284 0.119

3.239 0.786

18.433 1, 1,

15 3, 0 0

909 78

05

17.53

0.07 0.11 0.65 10.95 5.65

23.32 1.62

21.49

5.42 3.00 0.52

0.31

208

0.901 3.404 3.339 6.106 6.547 2.005 1.146 3.323 2.488 3.362 5.125 2.702 4.431 7.087

12.177 3.906 3.216 3.086

AH-8-10 (1981) NDB No. 10142

PORK, CURED, HAM, CHOPPED, Canned Page 179


Nutrients and units




Food energy | .



VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 ^"'^S

Vitamin A fRE. 1/1/.



10:0 12:0 14:0 16:0 18:0




AMINOACIDS:^ Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

g

g

g

Standard Number of Approximate

1 slice measure and weight Refuse: 0

Mean error samples 1 oz = 21 g^ = 28.35 g

c D ■

60.77 1.963 6 12.76 17.23 275.64 239 50 68 1 ,086

1,002 210 284 4 ,544 16.06 0.591 6 3.37 4.55 72.84 18.83 1.013 4 3.95 5.34 85.39 0.28 0.06 0.08 1.25 0.00 0.00 0.00 0.00 4.08 0.085 4 0.86 1.16 18.48

7 1 2 32 0.95 0.131 4 0.20 0.27 4.29

13 0.707 4 3 4 59 139 17.694 4 29 39 628 284 4.210 4 60 81 1 ,289

1,365 35.743 4 287 387 6 ,193 1.83 0.125 4 0.38 0.52 8.28 0.049 0.011 4 0.010 0.014 0.222 0.025 0.003 3 0.005 0.007 0.113

1.8 0.250 4 0.4 0.5 7.9 0.535 0.018 4 0.112 0.152 2.427 0.165 0.006 4 0.035 0.047 0.748 3.200 0.210 4 0.672 0.907 14.515

0.32 0.060 4 0.07 0.09 1.46

0.70 0.072 10 0.15 0.20 3.19 0 0 0 0 0 0 0 0

6.28

0.03 0.01 0.24 4.02 1.99 9.17 0.67 8.49

2.05 1.86 0.20

49

0.182 0.717 0.691 1.249 1.380 0.419 0.190 0.622 0.527 0.719 0.997 0.637 0.917 1.485 2.371 0.786 0.683 0.627

0.004 0.006 0.024 0.221 0.128

0.047 0.459

0.113 0.032

4.767

1.32

0.01 0.00 0.05 0.84 0.42 1.93 0.14 1.78

0.43 0.39 0.04

1.78

0.01 0.00 0.07 1.14 0.56 2.60 0.19 2.41

0.58 0.53 0.06

10 14

2 0.038 0.052 10 0.151 0.203 10 0.145 0.196 10 0.262 0.354 10 0.290 0.391 10 0.088 0.119

2 0.040 0.054 10 0.131 0.176 10 0.111 0.149 10 0.151 0.204 10 0.209 0.283 10 0.134 0.181 10 0.193 0.260 10 0.312 0.421 10 0.498 0.672 10 0.165 0.223 10 0.143 0.194 10 0.132 0.178

28.49

0.11 0.06 1.08

18.23 9.00

41.58 3.06

38.52

9.32 8.41 0.90

221

0.826 .252 .134 .665 .260 .901 .862 .821

2.390 3.261 4.522 2.889 4.160 6.736

10.755 3.565 3.098 2.844

^ Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in. ^ Values based on data for fully cooked, canned ham.

AH-8-10 (1981) NDB No. 10143

PORK. CURED. HAM, CHOPPED. Not canned Page 180

Nutrients and units


Number of samples


Approximate measure and weight :L slice 1 oz == 21 g^^ = 28.35 g


Refuse:0

PROXIIMATE: Water g . _ . / kcal Food energy J



VITAMINS: Ascorbic acid^. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg

Vitamin B^ 2 *"<^S

Vitamin A j '



10:0 g 12:0 g 14:0 g 16:0. g 18:0 g




AMINO ACIDS:^ Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Giutamicacid g Glycine g Proline g Serine g

63.64 229 957

17.12 17.25 0.00 0.00 4.04

7 0.83

16 155 319

1,371 1 0 0

94 060 041

20.0 0.632 0.204

880 280 35

92

5.73

51

0.208 0.761 0.772 1.374 1.531 0.452 0.257 0.690 0.531

.799

.202

.695

.997

.659

.593 0.827 0.695 0.674

1.494

0.513 1.291

0.040

1.'414 0.152 0.860

14.122 8.536

14.353 0.150 0.015 0.011

1.225 0.111 0.009 0.230 0.078 0.014 0.139 0.084

10.089

18

15 11

13.36 48

201 3.59 3.62 0.00 0.00 0.85

1 0.17 3

33 67

288 0.41 0.013 0.009

4.2 0.133 0.043 0.815 0.059 0.07 0 0.19 0 0

1.20

11

18.04 65

271 4.85 4.89 0.00 0.00 1.15

.24 2 0. 4

44 91

389 0.55 0.017 0.012

5.7 0.179 0.058 1.100 0.079 0.10 0 0.26 0 0

1.62

0.03 0.028 5 0.01 0.01 0.02 0.018 5 0.00 0.01 0.23 0.024 5 0.05 0.07 3.64 0.099 5 0.76 1.03 1.81 0.068 5 0.38 0.51 8.20 1.72 2.32 0.67 0.053 5 0.14 0.19 7.53 0.315 5 1.58 2.13

2.11 0.44 0.60 1.81 0.082 5 0.38 0.51 0.30 0.061 5 0.06 0.09

15

2 0.044 0.059 10 0.160 0.216 10 0.162 0.219 10 0.289 0.390 10 0.322 0.434 10 0.095 0.128 2 0.054 0.073

10 0.145 0.196 10 0.112 0.151 10 0.168 0.227 10 0.252 0.341 10 0.146 0.197 10 0.209 0.283 10 0.348 0.470 10 0.545 0.735 10 0.174 0.234 10 0.146 0.197 10 0.142 0.191

288.67 1,037 4,339

77.63 78.22 0.00 0.00

18.33

.77 32 3.

72 702

1,449 6,219

8.80 0.272 0.186

90.7 2.867 0.925 17.600 1.270 1.61 2

17

25.98

0.13 0.09 1.05

16.51 8.21

37.18 3.05

34.13

9.58 8.21 1.38

233

0.943 3.452 3.502 6.232 6.945 2.050 1.166 3.130 2.409 3.624 5.452 3.153 4.522 7.525

11.762 3.751 3.153 3.057

^ Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added

ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. ^ Values based on data for unheated and reheated arm picnics and hams.

AH-8-10 (1981) NDB No. 10144

PORK, CURED, HAM, MINCED Page 181

Nutrients and units


Standard «rror

Number of samples


Approximate measure and weight 1 slice 1 oz = 21 E-

= 28.35 g F


Refuse:0



Protein (NX 6.25) . Toul lipid (fat) . . . Carbohydrate, total . Fiber Ash

MINERALS: Calcium Iron Magnesium .... Phosphorus .... Potassium Sodium Zinc Copper Manganese

VITAMINS: Ascorbic acid^. . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 .... Folacin Vitamin B^2 • • • •

S ' i kcal

Vitamin A



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine> Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arglnine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine

mg mg mg mg mg mg mg mg mg.


ÍRE. \lU .


g g g g g g g g g g g

57.35 263

,101 16.28 20.68

1.85 0.00 3.85

.79

1

10 0.

16 157 311

1,245 1.90 0.078 0.031

29. 0. 0, 4. 0. 0.

5 712 190 162 180 26

0.95 0 0

7.18

0.04 0.03

28 42 41 57 73

8.85

2.47 2.16 0.31

70

0.156 0.734

.700

.258

.364

.456

.190 0.641 0.536 0.747 1.023 0.604 0.948 1.500 2.338 0.883 0.713 0.677

1.007

0.507 1.667

0.064

1.190 0.154 1.224 5.780 12.756 23.386 0.081 0.003 0.004

2.179 0.014 0.021 0.216

0.032

0.145

0.023 0.012 0.044 0.385 0.198

055 772

0.156 0.023

9.078

12.04 55

231 3.42 4.34 0.39 0.00 0.81

2 0.16 3

33 65

261 0, 0. 0,

40 016 007

6.2 0.150 0.040 0.874 0.038 0.06

0.20 0 0

1.51

0.01 0.01 0.06 0.93 0.51 2.01 0.15 1.86

0.52 0.45 0.07

15

16.26 75

312 4.61 5.86 0.52 0.00 1.09

3 0.22 5

44 88

353 0, 0, 0,

54 022 009

8.4 0.202 0.054 1.180 0.051 0.07

0.27 0 0

2.03

0.01 0.01 0.08 1.25 0.68 2.71 0.21 2.51

0.70 0.61 0.09

20

1 0.033 0.044 1 0.154 0.208 1 0.147 0.198 1 0.264 0.357 1 0.286 0.387 1 0.096 0.129 1 0.040 0.054 1 0.135 0.182 1 0.113 0.152 1 0.157 0.212 1 0.215 0.290 1 0.127 0.171 1 0.199 0.269 1 0.315 0.425 1 0.491 0.663 1 0.185 0.250 1 0.150 0.202 1 0.142 0.192

260.14 1,194 4,994

73.82 93.78 8.39 0.00

17.46

43 3.56

73 710

1,410 5,645

8.62 0.354 0.141

133.8 3.230 0.862 18.879 0.816 1.19

29

32.55

0.19 0.14 1.28

20.04 10.91 43.42 3.30

40.13

11.21 9.79 1.42

315

0.708 3.329 3.175 5.706 6.187 2.068 0.862 2.908 2.431 3.388 4.640 2.740 4.300 6.804

10.605 4.005 3.234 3.071

Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NDB No. 10145

PORK. CURED, HAM PATTIES. Unheated^ Page 182






Food energy J ^



VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Foiacin meg Vitamin 8^2 meg

Vitamin A 1//;



10:0 g 12:0 g 14:0 g 16:0; g 18:0 g




AMINOACIDS:^ Tryptophan g Threonine g Isoleucine g Leucine< g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Standard Number of Refuse:0 Mean •rror samples 1 patty

= 65.2 g 1 oz

= 28.35 g «- D ™ " F G

54.40 2.941 5 35.47 15.42 246.76 315 206 89 1,431

1,320 860 374 5,986 12.78 0.542 5 8.34 3.62 57.99 28.19 3.269 5 18.38 7.99 127.86 1.69 1.10 0.48 7.68 0.00 0.00 0.00 0.00 2.93 0.141 5 1.91 0.83 13.31

8 1.156 5 2 35 1.05 0.238 0.69 0.30 4.77

10 0.348 6 3 44 149 26.131 97 42 676 239 54.026 156 68 1.086

1,088 60.742 709 308 4,933 1.57 0.177 1.Q2 0.44 7.11 0.070 0.046 0.020 0.318

0.0 1 0.0 0.0 0.0 0.460 0.052 5 0.300 0.130 2.087 0.154 0.026 5 0.100 0.044 0.699 3.014 0.258 5 1.965 0.854 13.672 0.302 0.020 2 0.197 0.086 1.370 0.16 0.006 3 0.10 0.05 0.73

1.08 0.199 3 0.71 0.31 4.91 0 1 0 0 0 0 1 0 0 0

10.13

0.02 0.06 0.37 6.32 3.31

13.26 0.89

12.37

3.04 2.62 0.29

0.13

70

0.149 0.569 0.558 1.010 1.086 0.337 0.172 0.542 0.419 0.556 0.824 0.466 0.751

.205

.051

.658

.546

.519

6.61 2.87

0.02 0.01 0.04 0.02 0.24 0.11 4.12 1.79 2.16 0.94 8.64 3.76 0.58 0.25 8.07 3.51

1.98 0.86 1.71 0.74 0.19 0.08

0.08

46

0.04

20

4 0.097 0.042 12 0.371 0.161 12 0.364 0.158 12 0.659 0.286 12 0.708 0.308 12 0.220 0.096

4 0.112 0.049 12 0.353 0.154 12 0.273 0.119 12 0.363 0.158 12 0.537 0.234 12 0.304 0.132 12 0.490 0.213 12 0.786 0.342 12 1.337 0.581 12 0.429 0.187 12 0.356 0.155 12 0.338 0.147

45.96

0.11 0.26 1.68

28.69 15.00 60.13 4.01

56.11

13.77 11.87

1.32

0.58

318

0.676 2.581 2.531 4.581 4.926 1.529 0.780 2.459 1.901 2.522 3.738 2.114

407 466 303 985 477 354

Includes data for canned and uncanned patties. Values based on data for canned and uncanned hams.

AH-8-10 (1981) NDB No. 10146

PORK. CURED. HAM PATTIES. Grilled^ Page 183



Standard error

Numiier of samples

C D


ApproxiiTOte measure and weight

1 patty 14.56 oz = 59.5 g^ = 413 g^ E F


Refute:0

PROXIMATE:

Water . . .

Vitamin A

g '

Food energy J ^



Fiber g Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg Copper mg

Manganese mg


Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin B12 ^<^g IRE. \w.


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 . . : g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine« g



Tyrosine g


Alanine g

Aspartic acid g

Glutamicacid g

Glycine g

Proline g

Serine g

51.35 342

1,429 13.30 30.85

1.70 0.00 2.80

9 1.61

10 101 244

1,063 1, 0.

90 100

0.0 0.350 0.185 3.245 0.262 0.16

0.70 0 0

11.09

0.03 0.06

41 92 62

14.67 0.97

13.54

3.33 2.86 0.32

0.14

72

0.155 0.592 0.581 1.051 1.130 0.351 0.179 0.564 0.436 0.579

858 485 781 253 134 685

0.568 0.541

9.150

0.000 8.850

0.200

1.500 0.510

61.000

0.020 0.025 0.045

30.55 203 850

7.91 18.36 1.01 0.00 1.67

5 0. 6

60 145 632

1. 0.

96

13 060

0 208 110 931 156 10

0.42 0 0

6.60

0.08

43

212.08 1,411 5,903

54.93 127.41

7.02 0.00

11.56

35 6.65

41 417

1,008 4,390

7, 0

85 413

0.0 1.446 0.764 13.402 1.082 0.66

2.89 0 0

45.80

0.02 0.11 0.04 0.26 0.24 1.68 4.12 28.58 2.15 14.95 8.73 60.58 0.58 4.01 8.06 55.92

1.98 13.77 1.70 11.82 0.19 1.32

0.57

297

0.092 0.640 0.352 2.445 0.346 2.400 0.625 4.341 0.672 4.667 0.209 1.450 0.107 0.739 0.336 2.329 0.259 1.801 0.345 2.391 0.511 3.544 0.289 2.003 0.465 3.226 0.746 5.175 1.270 8.813 0.408 2.829 0.338 2.346 0.322 2.234

232.92 1.550 6,484

60.33 139.94

7.71 0.00 12.70

39 7

45 458

1,107 4,822

8.62 0

.30

454

0.0 1.588 0.839 14.719 1.188 0.73

3.18 0 0

50.30

0.12 0.29 1.84

31.39 16.42 66.53 4.41

61.41

15.12 12.98 1.45

0.63

327

0.703 2.685 2.635 4.767 5.126 1.592 0.812 2.558 1.978 2.626 3.892 2.200 3.543 5.684 9.680 3.107 2.576 2.454

Includes data for canned and uncanned patties. Yield from 1 unheated patty, which weighs 65 g. Yield from 1 lb unheated patties.

AH-8-10 (1981) NDB No. 10147

PORK, CURED, HAM SALAD SPREAD Page 184

Nutrients and units

g ' kcal íkca

y kj

mg.


Food energy


MINERALS: Gilcium Iron Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc m¿. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid I .... Thiamin Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 »"^^

i RE.

mg.

Vitamin A • \W . LIPIDS:

Fatty acids: Saturated, total....

4:0 6:0 8:0

10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine* g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Prolinc g Serine g

Amount in 100 arams. edible oortion Amount in edible portion of Amount in edible portion of common measures of food 1 pound

Refuse:0


Standard Number of Approximate Mean arror samples 1 tbsp

= 15 g 1 oz

= 28.35 g F " G

62.60 0.389 4 9.39 17.75 283.95 216 32 61 981 905 136 257 4 »104

8.68 0.201 4 1.30 2.46 39.35 15.53 0.622 4 2.33 4.40 70.42 10.65 1.60 3.02 48.31

2.55 0.193 4 0.38 0.72 11.57

8 0.408 4 1 2 36 0.59 0.089 4 0.09 0.17 2.68

10 0.478 4 1 3 44 120 2.327 4 18 34 542 150 4.497 4 22 42 679 912 48.798 4 137 259 4 ,138

1.10 0.081 4 0.17 0.31 4.99 0.073 0.016 4 0.011 0.021 0.331

6.0 1.080 4 0.9 1.7 27.2 0.435 0.075 4 0.065 0.123 1.973 0.120 0.007 4 0.018 0.034 0.544 2.095 0.096 4 0.314 0.594 9.503 0.310 1 0.047 0.088 1.406 0.15 0.011 4 0.02 0.04 0.68

0.76

5.06

0.02 0.01 0.16 3.20 1.68 7.20 0.47 6.73

2.70 2.37 0.33

37

0.089 0.409 0.403 0.725 0.772 0.228 0.051 0.354 0.278 0.448 0.593 0.350 0.536 0.856 1.349 0.486 0.401 0.376

0.061

0.008 0.079 0.038

0.036 0.194

0.057 0.013

2.496

0.11

0.76

0.00 0.00 0.02 0.48 0.25 1.08 0.07 1.01

0.40 0.36 0.05

0.22

1.44

0 .01 0 .00 0 .04 0 91 0 .48 2 04 0 .13 1 91

0 .76 0 67 0 09

10

1 0.013 0.025 1 0.061 0.116 1 0.060 0.114 1 0.109 0.206 1 0.116 0.219 1 0.034 0.065 1 0.008 0.014 1 0.053 0.100 1 0.042 0.079 1 0.067 0.127 1 0.089 0.168 1 0.053 0.099 1 0.080 0.152 1 0.128 0.243 1 0.202 0.382 1 0.073 0.138 1 0.060 0.114 1 0.056 0.107

3.46

22.96

0 .08 0 .04 0 .70

14 .51 7 .63

32 .64 2 .12

30 .52

12 24 10 75

1 49

167

0.404 1.855 1.828 3.289 3.502 1.034 0.231 1.606 1.261 2.032 2.690 1.588 2.431 3.883 6.119 2.204 1.819 1.706

^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added corbie acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. ascorbic

AH-8-10 (1981) NDB No. 10148

PORK, CURED, HAM STEAK, BONELESS, EXTRA LEAN, Unheated Page 185


Nutrients and units




Approximate measure and weight 1 slice 1 oz

= 56.7 g^ = 28.35 g E F


Refuse:0


(kcal Food energy i . .



VITAMINS: Ascorbic acid ? mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B-] 2 "'^S

Vitamm A i ..



10:0 g 12:0 g 14:0 : g 16:0 g 18:0 g




AMINO ACIDS: ^ Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

72.24 122 510 19.56 4.25 0.00 0.00 3.95

.00 4 1.

19 260 325

1,269 2.02 0.080 0.037

32.3 0.800 0.200 5.080 0.620 0.37

79

1.44

0.02 0.02 0.08 0.84 0.47 1.96 0.19 1.77

0.47 0.43 0.04

45

0.235 0.870 0.858 1.552 1.658 0.516 0.294 0.845 0.641 0.848 1.270 0.701 1.154 1.852 3.189 1.017 0.836 0.801

0.093

0.088 0.095

0.041

0.203 0.029 0.363 4.127 4.696

18.483 0.037 0.006 0.005

0.815 0.015 0.004 0.093

0.010

0.031

0.006 0.006 0.006 0.038 0.024

0.012 0.074

0.030 0.009

2.222

53

53 53

53

20 46 46 46 53 52 46 46 11

47 46 46 46 1

46

46

11 11 11 11 11

11 11

11 11

11

40.96 69

289 11.09 2.41 0.00 0.00 2.24

.57 2 0.

11 147 184 720

1.15 0.045 0.021

18.3 0.454 0.113 2.880 0.352 0.21 2 0.45 0 0

0.82

0, 01 0 01 0 04 0 48 0 27 1 11 0 11 1 01

0 .20 0 .18 0 .02

26

20.48 35

144 5.54 1.20 0.00 0.00 1.12

1 0.28 5

74 92

360 0.57 0.28 0.011

9.2 0.227 0.057 1.440 0.176 0.10 1 0.22 0 0

0.41

0.01 0.01 0.02 0.24 0.13 0.55 0.05 0.50

0.13 0.12 0.01

13

2 0.133 0.067 10 0.493 0.247 10 0.486 0.244 10 0.879 0.440 10 0.940 0.470 10 0.292 0.147 2 0.167 0.084

10 0.479 0.240 10 0.363 0.182 10 0.480 0.241 10 0.720 0.360 10 0.397 0.199 10 0.654 0.327 10 1.050 0.525 10 1.808 0.903 10 0.577 0.288 10 0.474 0.237 10 0.454 0.227

327.68 553

2,313 88.72 19.28 0.00 0.00

17.92

19 4.54

87 1,179 1,473 5,758

9.16 0.36 0.170

146.4 3.629 0.907 23.043 2.812 1.68 1 3.58 0 0

6.53

0.09 0.09 0.35 3.82 2.13 8.89 0.84 8.05

2.13 1.95 0.18

204

1.064 3.945 3.890 7.038 7.522 2.340 1.335 3.830 2.906 3.845 5.761 3.179 5.236 8.401

14.466 4.615 3.790 3.632

^ TJ^fel b^^ed'on'Satrï^r^rrorcïs^Srtarnrng-added ascorbic acid or sodiu. ascorbate. So.e products -^not-ntain added values oasea on M ^y^^.^ ^^.^ content would be negligible; refer to ingredient listing on label.

ascorbic acid or sodium ascorbate and their as . j u 3 Values based on data for unheated and reheated arm picnics and hams.

AH-8-10 (1981) NOB No. 10149

PORK, CURED, HAM. WHOLE, SEPARABLE LEAN AND FAT, Unheated Page 186


Nutrients and units

PROXIMATE: Water . . . g '

I kcal I kj .

Food energy

Protein (NX 6.25) . . Total lipid (fat) g Carbohydrate, total g Fiber g Ash

MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg

g

Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg.

mg. Vitamin B5 Folacin meg Vitamin B^2

Vitamin A •

meg IRE.



10:0 12:0 14:0 16:0 18:0


Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 . , 22:6 . '


AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g


59.71 246

1,030 18.49 18.52 0.06 0.00 3.23

.71 7 0.

15 201 310

1,284 1.76 0.071 0.028

0.777 0.189 4.463 0.467 0.41 4 0.74

6.62

0.02 0.04 0.24 4.15 2.17 8.70 0.58 8.12

1.64 1.36 0.19

0.09

56

0 .210 0 .806 0 .787 1 .455 1 .565 0 .473 0 .270 0 .791 0 .584 0 .807 1 .250 0 .630 1 014 1 .627 2 801 0 893 0. 733 0, 703

Standard «rror

Number of samples

C D

Amount in editrie portion of common measures of food

Approximate measure and weight 1 oz 28.35 g 1 c = 140 g

— E F-

16.93 70

292 5.24 5.25 0.02 0.00 0.91

2 0.20 4

57 88

364 0.50 0.020 0.008

0.220 0.054 1.265 0.132 0.12 1 0.21

1.88

0.02

16

83.59 345

1,442 25.89 25.93 0.08 0.00 4.52

10 1.00

21 282 434

1,797 2.46 0.099 0.039

1.088 0.265 6.248 0.654 0.58 5 1.04

9.27

0.01 0.03 0.01 0.05 0.07 0.34 1.18 5.81 0.61 3.04 2.47 12.18 0.17 0.82 2.30 11.36

0.46 2.29 0.38 1.90 0.05 0.27

0.12

0.060 0.294 0.229 1.128 0.223 1.102 0.412 2.037 0.444 2.191 0.134 0.662 0.077 0.378 0.224 1.107 0.166 0.818 0.229 1.130 0.354 1.750 0.179 0.882 0.287 1.420 0.461 2.278 0.7 94 3.921 0.253 1.250 0.208 1.026 0.199 0.984



222 .11 916

3,832 68 .78 68 .89 0 .22 0 .00

12 .00

26 2 .64

55 748

1,153 4,775

6. 53 0 264 0. 104

2. 890 0. 703

16. 602 1. 737 1. 54

13 2. 76

24.63

0 .08 0 .15 0 .91

15 .43 8 .06

32 .36 2 .17

30 .19

6 .09 5 05 0 71

0.32

208

0.781 2.998 2.928 5.413 5.822 1.760 1.004 2.943 2.172 3.002 4.650 2.344 3.772 6.052

10.420 3.322 2.727 2.615-

AH-8-10 (1981) NOB No. 10150

PORK, CURED, HAM, WHOLE, SEPARABLE LEAN AND FAT, Roasted Page 187


Nutrients and units


Standard •rror

Number of samples


Approximate measure and weight 3 oz 85 g^ 1 c = 140

— E F




{kcal kl




Vitamin B^2 *"^^

Vitamin A | .„



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« S Lysine & Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

58.40 243

1,018 21.57 16.77 0.00 0.00 3.33

7 0.87

19 214 286

1,187 2.32 0.083 0.014

0.601 0.221 4.461 0.457 0.38 3 0.64

5.98

0.02 0.03 0.22 3.75 1.96 7.88 0.53 7.35

1.81 1.55 0.17

0.08

62

0.245 0.941 0.918 1.697 1.825 0.551 0.315 0.922 0.682 0.941 1.459 0.735 1.183 1.897 3.267 1.041 0.856 0.820

49.64 207 865 18.33 14.25 0 0 2

00 00 83

6 0.74

16 181 243

,009 1.97 0.071 0.012

0.511 0.188 3.792 0.388 0.32 3 0.55

5.08

0.07

52

81.76 341

1,425 30.20 23.48 0.00 0.00 4.66

10 1.22

27 299 400

1,661 3.25 0.116 0.020

0.841 0.309 6.245 0.640 0.53 5 0.90

8.37

0.02 0.03 0.03 0.05 0.19 0.31 3.19 5.25 1.66 2.74 6.70 11.03 0.45 0.75 6.24 10.28

1.54 2.53 1.32 2.18 0.15 0.24

0.11

86

0.208 0.343 0.800 1.317 0.780 1.285 1.442 2.376 1.551 2.555 0.468 0.771 0.268 0.441 0.784 1.291 0.580 0.955 0.800 1.317 1.240 2.043 0.625 1.029 1.006 1.656 1.612 2.656 2.777 4.574 0.885 1.457 0.728 1.198 0.697 1.148

201. 31 839

3,510 74. 34 57. 80 0 00 0. 00

11 47

26 3 00

67 736 985

4,090 7 99 0 .286 0 048

2 .072 0 .762

15 .377 1 .575 1 .31

12 2 .22

20.62

0 .07 0 .12 0 .75

12 .93 6 .74

27 .16 1 .84

25 .32

6 24 5. 36 0 60

0.28

212

0 845 3 .244 3 164 5 .850 6 291 1 .899 1 086 3 .178 2 351 3 .244 5 .029 2 .534 4 .078 6 .539

11 .261 3 .588 2 .951 2 .827

^ Yield from 4.9 oz (138 g) unheated product with refuse.

AH-8-10 (1981) NDB No. 10151

PORK, CURED, HAM, WHOLE, SEPARABLE LEAN ONLY, Unheated Page 188




Food energy j ^

Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,


VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pan tothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin 8^2 *"cg

Vitamin A i^^' IIU .

LIPIDS: ^ Fatty acids:


10:0 12:0 14:0.. 16:0. 18:0




AMINO ACIDS: ^ Tryptophan g Threonine g Isoleucine g Leucine* g Lysine g Methionine g Cystinc g Phenylalanine g Tyroslne g Valine g Arglnine g Histidlne g Alanlne g Aspartlcacid g GlutamicacJd g Glycine g Proline g Serine g

68 .26 147 615 22 .32 5 .71 0 .05 0 .00 3 .66

7 0 81

18 232 371

. 1,516 2. 04 0 079 0, 035

'. 0. 932 0. 226 5, 252 0. 538 0. 53 4 0. 87

1.92

0.07

52

0.268 0.992 0.978 1.771 1.892 0.589 0.336 0.964 0.732 0.967 1.449 0.800 1.317 2.113 3.638 1.160 0.953 0.914

Standard •rror

Number of samples

0.277

0.305 0.261

0.141

0.004

24

24 24

24

25


Approximate measure and weight 1 OZ 28.35 g

— E

19.35 42

174 6.33 1.62 0.01 0.00 1.04

2 0.23 5

66 105 430

0.58 0.022 0.010

0.264 0.064 1.489 0.153 0.15 1 0.25

0.54

0.02

15

1 c = 140 g

95.57 206 861 31.24 8.00 0.06 0.00 5.13

10 1.13

25 325 519

2,122 2.86 0.111 0.049

1.305 0.316 7.353 0.753 0.74 6 1.21

2.68

0.02 0.004 30 0.01 0.03 0.02 0.003 28 0.00 0.02 0.07 0.002 109 0.02 0.10 1.21 0.027 109 0.34 1.69 0.59 0.014 109 0.17 0.82 2.62 0.74 3.67 0.22 0.007 109 0.06 0.30 2.40 0.054 109 0.68 3.36

0.66 0.19 0.92 0.52 0.001 109 0.15 0.73 0.06 0.006 36 0.02 0.09

0.10

73

2 0.076 0.375 10 0.281 1.389 10 0.277 1.369 10 0.502 2.479 10 0.536 2.649 10 0.167 0.825 2 0.095 0.470

10 0.273 1.350 10 0.208 1.025 10 0.274 1.354 10 0.411 2.029 10 0.227 1.120 10 0.373 1.844 10 0.599 2.958 10 1.031 5.093 10 0.329 1.624 10 0.270 1.334 10 0.259 1.280


Refuse: Bone and skin 18%, separable fat 19/S

195.02 420

1.757 63.76 16.32 0.13 0.00

10.47

.31 21 2.

50 662

1,060 4,331

5.84 0.226 0.100

2.663 0.646

15.005 1.537 1.52

12 2.47

5.47

0.06 0.05 0.21 3.45 1.68 7.49 0.62 6.86

1.88 1.48 0.18

0.21

149

0.766 2.834 2.794 5.060 5.405 1.683 0.960 2.754 2.091 2.763 4.140 2.286 3.763 6.037

10.394 3.314 2.723 2.611

^ Values based on data for canned and uncanned cured pork. Values based on data for unheated and reheated arm picnics and hams.

AH-8-10 (1981) NOB No. 10152

PORK, CURED, HAM, WHOLE, SEPARABLE LEAN ONLY, Roasted Page 189

Product is fully cooked as purchased.^

Nutrients and units


Standard error

Number of mpk

-D-



— E F


i: Bone and skin 24%, separable fat 15%


i kcal Food energy | ^.


MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium^ mg. Zinc mg. Copper mg. Manganese mg.

VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin 8^2 ^"'^S

Vitamm A < .„

LIPIDS:^ Fatty acids:


10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS:" Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g

65.78 157 655 25.05 5.50 0.00 0.00 3.74

7 0.94

22 227 316

,327 2.57 0.087 0.016

0.680 0.254 5.020 0.498 0.47 4 0.70

1.84

0.02 0.02 0.07 1.17 0.56 2.53 0.21 2.32

0.63 0.50 0.06

0.07

55

0.300 1.114 1.098 1.988 2.124 0.661 0.377 1.082 0.822 1.086 1.627 0.898 1.479 2.372 4.084 1.302 1.070 1.026

0.293

0.254 0.177

0.152

0.298 0.023 0.850

8.674 80.771 0.051 0.003 0.001

0.072 0.020 0.200

0.031

0.004 0.003 0.002 0.020 0.010

0.006 0.039

0.014 0.006

0.004

45

29 25

12

21 21 21

21 21 21 21 21

30 28

109 109 109

109 109

109 36

25

55.91 133 557 21.29 4.67 0.00 0.00 3.18

6 0.79

19 193 269

1,128 2.19 0.074 0.014

0.578 0.216 4.267 0.423 0.40 3 0.60

1.56

0.02 0.01 0.06 0.99 0.48 2.15 0.18 1.97

0.54 0.43 0.05

0.06

47

92. 09 219 917 35 07 7, 69 0 00 0. 00 5 23

10 1 31

31 318 443 858

3 60 0 .122 0 022

0 .952 0 356 7 .028 0 .697 0 .65 5 0 .98

2.57

0.03 0.02 0.10 1.64 0.79 3.54 0.30 3.24

0.88 0.70 0.08

0.10

78

2 0.255 0.420 10 0.947 1.560 10 0.933 1.537 10 1.690 2.783 10 1.805 2.974 10 0.562 0.925 2 0.320 0.528

10 0.920 1.515 10 0.699 1.151 10 0.923 1.520 10 1.383 2.278 10 0.763 1.257 10 1.257 2.071 10 2.016 3.321 10 3.471 5.718 10 1.107 1.823 10 0.910 1.498 10 0.872 1.436

182.01 433

1,812 69.31 15.20 0.00 0.00

10.35

20 2.59

61 628 875

3,673 7 12 0.241 0.044

1.882 0.703

13.890 1.378 1.29

11 1.94

5.08

0 .06 0 04 0 .19 3 23 1 .56 6 99 0 .58 6 .41

1 .73 1 .38 0 .16

0.19

153

0.830 3.082 3.038 5.501 5.877 1.829 1.043 2.994 2.274 3.005 4.502 2.485 4.092 6.563 11.300 3.603 2.961 2.839

^ Yield from 6.1 oz (172 g) unheated product with refuse. 2 Range is 674 to 2,110 mg per 100 g. ^ Values based on data for canned and uncanned cured pork. "* Values based on data for unheated and reheated arm picnics and hams.

AH-8-10 (1981) NDB No. 10153

PORK, CURED, HEADCHEESE Page 190


Number of samples

Amount in edible portion of oomnwn measures of food

Approximate measure and weight 2 slices 1 slice or = 56.7 g 1 oz = 28.35 g^


Refuse: 0


kcal íkca \ kj

Food energy

Protein (NX 6.25). . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,


VITAMINS: Ascorbic acid^. mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg.

meg meg

(RE.

Folacin Vitamin 8^2 ■

Vitamin A • ilU .



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g HIstidine g . Alanine3 g Asparticacid g Glutamic acid g Glycine g Proline g Serine g

^ Weight applies to slice, which is ^ Values based on data for products

ascorbic acid or sodium ascorbate and ^ Imputed values.

64.75 212 887

16.00 15.78 0.35 0.00 3.13

16 1.17 9

59 31

,257 1.30 0.122 0.019

21.8 0.037 0.182 1.127 0.22 0.19 2 1.05

4.94

0.03 0.02 0.27 3.08 1.52 8.10 0.83 7.27

1.65 1.45 0.19

81

1.485

0.485 1.190

0.125

478 156 408 027 059

42.769 0.041 0.027 0.006

4.715 0.002 0.007 0.105 0.020 0.104 0.550 0.099

0.015 0.009 0.066 0.249 0.230

0.081 0.593

0.126 0.045

16.500

36.71 120 503

9.07 8.95 0.20 0.00 1.77

.66 9 0. 5

33 18

713 0.74 0.069 0.011

12.3 0.021 0.103 0.639 0.125 0.11 1 0.60

2.80

0.02 0.01 0.15 1.75 0.86 4.59 0.47 4.12

0.93 0.82 0.11

46

18 .36 60

251 4 .54 4 .47 0 .10 0 .00 0 .89

4 0 .33 3

17 9

356 0 37 0 035 0 005

6 2 0. 010 0 052 0. 320 0 062 0. 05 1 0. 30

1.40

01 01 08 87 43 30

0.24 2.06

0.47 0.41 0.05

23

293 .71 961

4,022 72 .56 71 .58 1 .57 0 .00

14 .18

71 5 32

41 268 141

5,703 5 90 0 553 0 086

98 7 0 168 0 826 5 112 0. 998 0. 85

10 4. 76

22.39

0.15 0.10 1.24

13.98 6.91

36.74 3.77

32.97

7.47 6.59 0.88

365

0.084 1 0.048 0.024 0.381 0.445 1 0.252 0.126 2.019 0.543 1 0.308 0.154 2.463 1.008 1 0.572 0.286 4.572 0.967 1 0.548 0.274 4.386 0.266 1 0.151 0.075 1.207 0.223 1 0.126 0.063 1.012 0.606 1 0.344 0.172 2.749 0.466 1 0.264 0.132 2.114 0.658 1 0.373 0.187 2.985 1.146 1 0.650 0.325 5.198 0.297 1 0.168 0.084 1.347 1.024 0.581 0.290 4.645 1.423 1 0.807 0.403 6.455 1.689 1 0.958 0.479 7.661 1.922 1 1.090 0.545 8.718 1.295 1 0.734 0.367 5.874 0.627 1 0.356 0.178 2.844

4 by 4 by 3/32 in. containing added ascorbic acid or sodium ascorbate. Some products may not contain added their ascorbic acid content would be negligible; refer to ingredient listing on label.

AH-8-10 (1981) NDB No. 10156

PORK, CURED, LIVER CHEESE Page 191

Nutrients and units


Standard error

Number of impk

-D-

Amount in edible portion of oomnwn measures of food


1 Slice 1 oz = 38 g^ = 28.35 g E F


Refuse:0

PROXIMATE: Water g •

(kcal Food energy \ ¡^j

Protein (NX 6.25) g ■ Total lipid (fat) g .

Carbohydrate, total g .

Fiber g .

Ash g . MINERALS:

Calcium mg.

Iron mg. Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

Copper f»g- Manganese mg.


Thiamin mg.

Riboflavin mg. Niacin mg. Pantothenic acid mg.


Vitamin B12 ^^S [RE.

Vitamin A {.^


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g

20:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine« g

Lysine & Methionine g



Histidine g

Alanine &


Glycine g

Proline g

Serine S

53.63 304

1.270 15.18 25.57 2.08

3.54

8 10.83 12

207 226

1,225 3.70 0.383 0.200

2.7 0.212 2.227

11.768 3.536 0.47

0.262

0.118 0.641

0.020

0.601 0.689 0.392

16.237 11.424 40.617 0.238 0.060 0.014

1.209 0.005 0.078 1.510 0.068 0.084

1.117 24.55 5,252

17,490 2,204.836

8.96

05 04 32 51 04

12.26 0.94 11.32

3.42 3.09 0.33

174

0.016 0.014 0.029 0.101 0.151

0.048 0.292

0.043 0.053

21.944

0. 206 0, 651 0 632 1 331 1 178 0 342 0 328 0 717 0 466 0 806 0 .836 0 .393 0 .930 1 .351 1 .834 0 .935 0 .717 0 .690

6 6 6 6 6 6 6 6 6

7 6 6 6 5 6

20.38 115 483

5.77 9.72 0.79

1.35

.12 3 4. 4

79 86

465 1.41 0.146 0.076

1.0 0.081 0.846 4.472 1.344 0.18

9.33 1,996 6,646

3.40

02 01 12 09

1.15 4.66 0.36 4.30

1.30 1.17 0.12

66

15.20 86 360

4.30 7.25 0.59

1.00

2 3. 3

59 .64 347

1, 0, 0

07

05 109 057

0.8 0.060 0.631 3.336 1.002 0.13

6.96 1,489 4,958

2.54

0.01 0.01 0.09 1.56 0.86 3.48 0.27 3.21

0.97 0.88 0.09

49

2 0.078 0.058 2 0.247 0.185 2 0.240 0.179 2 0.506 0.377 2 0.448 0.334 2 0.130 0.097 2 0.125 0.093 2 0.272 0.203 2 0.177 0.132 2 0.306 0.229 2 0.318 0.237 2 0.149 0.111 2 0.353 0.264 2 0.513 0.383 2 0.697 0.520 2 0.355 0.265 2 0.272 0.203 2 0.262 0.196

243.26 1,377 5,760

68.87 115.99

9.41

16.07

37 49.12 53

940 1,026 5,555

16.78 1.737 0.907

12.3 0.962 10.102 53.380 16.039 2.14

111.36 23,823 79,335

40.63

0 23 0 17 1 44

25 01 13 .78 55 .60 4 .25

51 .35

15 .50 14 .02 1 .48

788

0.934 2.953 2.867 6.037 5.343 1.551 1.488 3.252 2.114 3.656 3.792 1.783 4.218 6.128 8.319 4.241 3.252 3.130

Weight applies to slice packaged 6 per 8-oz pkg.

AH-8-10 (1981) NDB No. 10157

PORK, CURED. LIVER SAUSAGE. LIVERWURST Page 192

Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Approximate measure and weight 1 Slice 1 oz = 18 g^ = 28.35 g


Refuse:0


Food energy

mg

mg

Vitamin A •

g ' íkcal

\kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g

MINERALS: Calcium Iron Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg. Manganese mg

VITAMINS: Ascorbic acid Thiamin Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B12 meg

IRE. 1/1/.



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alaníne g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

52.08 326

1.365 14.13 28.53 2.20

3.06

26 6.

230

40

0.272 1.030

2.954 0.19

30 13.46

10.59

0 .43 6 .85 3 .31

13 .33 1 .06

12 .04

2 60 2 45 0 14

158

0.153 0.678 0.660 1.150 1.166 0.287 0.152 0.624 0.366 0.866 0.818 0.452 0.836 1.175 2.215 1.108 0.859 0.701

0.646

0.275 0.448

n.387

0.023 0.139

0.174

3.853

38.000

9 37 59

246 2 54 5 14 0 40

0. 55

5 1. 15

41

0.049 0.185

0.532 0.03 5 2.42

1.91

0.08 1.23 0.60 2.40 0.19 2.17

0.47 0.44 0.03

28

14.76 92

387 4.01 8.09 0. .62

0.87

7 1.81

65

0.077 0.292

0.837 0.05 8 3.82

3.00

0.12 1.94 0.94 3.78 0.30 3.41

0.74 0.70 0.04

45

0.028 0.043 0.122 0.192 0.119 0.187 0.207 0.326 0.210 0.331 0.052 0.081 0.027 0.043 0.112 0.177 0.066 0.104 0.156 0.246 0.147 0.232 0.081 0.128 0.150 0.237 0.212 0.333 0.399 0.628 0.199 0.314 0.155 0.244 0.126 0.199

236.23 1,480 6,191

64.08 129.43

9.99

13.86

118 29.03

1,043

1 .234 4 .672

13 .399 0 .86

135 61 05

48.01

1.94 31.06 15.01 60.44 4.79

54.62

11.78 11.13 0.64

717

0.694 3.075 2.994 5.216 5.289 1.302 0.689 2.830 1.660 3.928 3.710 2.050 3.792 5.330

10.047' 5.026 3.896 3.180

^ Weight applies to slice, which is 2-1/2-in diam., 1/4 in thick.

AH-8-10 (1981) NOB No. 10158

PORK, CURED, LUNCHEON MEAT, Canned Page 193


Nutrients and units




Food energy | . .

Protein (NX 6. 25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g


VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 '"'^^

Vitamin A [in



10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Giutamicacid g Glycine g Proline g Serine g

Standard Number of Approximate measure and weight Refuse:0

Mean samples 1 Slice

= 211^

1 OZ = 28.35 g

D

51.55 0.442 8 10.83 14.61 233.83

334 70 95 1,515 1,397 293 396 6,338

12.48 0.179 8 2.62 3.54 56.61 30.28 0.451 8 6.36 8.58 137.33 2.06 0.43 0.58 9.34 0.00 0.00 0.00 0.00 3.64 0.033 8 0.76 1.03 16.50

6 2 1 2 27

0.72 0.077 8 0.15 0.20 3.27

10 0.463 8 2 3 45 82 5.835 8 17 23 373

215 8.026 8 45 61 976 1,289 8.677 8 271 365 5,847

1.48 0.0S3 8 0.31 0.42 6.69 0.037 0.008 8 0.008 0.010 0.168 0.024 1 0.005 0.007 0.109

1.0 0.567 8 0.2 0.3 4.5 0.367 0.031 8 0.077 0.104 1.665 0.194 0.023 8 0.041 0.055 0.880

3.126 0.236 8 0.656 0.886 14.180 0.473 0.089 3 0.099 0.134 2.146

0.21 0.016 8 0.04 0.06 0.95

6 1 2 27 0.90 0.039 8 0.19 0.25 4.07

10.79

0 08 0 06 0 37 6 69 3 60

14 .30 1 .14

13 .17

3 .55 3 .09 0 .47

62

0.124 0.493 0.577 0.965 0.943 0.338 0.215 0.497 0.388 0.661 0.877 0.362 0.887 1.162 1.859

0.017 0.011 0.017 0.093 0.066

0.067 0.279

0.106 0.057

7.847

2.27

.02

.01

.08

.41

.75 3.00 0.24 2.77

0.75 0.65 0.10

3.06

0.02 0.02 0.10 1.90 1.02 4.05 0.32 3.73

1.01 0.87 0.13

13 18

,092 ,687

0.503

1 0.026 0.035 3 0.104 0.140 3 0.121 0.164 3 0.203 0.274 3 0.198 0.267

10 0.071 0.096 1 0.045 0.061 3 0.104 0.141 3 0.081 0.110 3 0.139 0.187 3 0.184 0.249 3 0.076 0.103 3 0.186 0.251 3 0.244 0.329 3 0.390 0.527 3 0.229 0.310 3 0.144 0.195 2 0.106 0.143

48.96

0.35 0.29 1.66

30.36 16.31 64.88

5.15 59.73

16.12 13.99 2.12

283

0.562 2.236 2.617 4.377 4.277 1.533 0.975 2.254 1.760 2.998 3.978 1.642 4.023 5.271 8.432 4.953 3.116 2.282

^ Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in.

AH-8-10 (1981) NDB No. 10159

PORK, CURED, LUXURY LOAF Page 194

Nutrients and units


Food energy

g ' ¡kcal

ykj Protein (NX 6.25) g Total lipid (fat) g



Magnesium mg


Sodium mg

Zinc mg

Copper mg


Ascorbic acid^. mg

Thiamin mg

Riboflavin mg

Niacin mg


Vitamin Bi2 meg

Vitamin A jjj^'



10:0

12:0

14:0

16:0.

18:0


18:1

20:1 22:1


18:3

18:4

20:4

20:5

22:5 22:6

Cholesterol

Phytosterols mg


Threonine g Isoleucíne . g



Tyrosine g

Valine g Arginine g


Asparticacid g Glutamicacid g Glycine g Proline g

Serine g

Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of common measures of food 1 pound

RefuserO


Standard Number of measure and weight

Maan arror samples 2 slices = 56.7 g E

1 slice or 1 oz = 28.35 g^

F C D ■ G

68.25 0.225 4 38.70 19.35 309.58 141 80 40 640 591 335 167 2 .679 18.38 0.232 4 10.42 5.21 83.35 4.85 0.309 4 2.75 1.37 22.00 4.90 2.78 1.39 22.23

3.63 0.170 4 2.06 1.03 16.44

36 5.977 4 21 10 164 1.05 0.191 4 0.59 0.30 4.74

20 0.707 4 11 6 91 185 12.662 4 105 52 839 377 18.085 4 213 107 1 ,708

1,225 95.799 4 694 347 5 ,555 3.05 0.064 4 1.73 0.86 13.83 0.100 0.007 4 0.057 0.028 0.454 0.041 0.005 4 0.023 0.012 0.186

20.8 0.854 4 11.8 5.9 94.1 0.707 0.039 4 0.401 0.200 3.207 0.297. 0.024 4 0.168 0.084 1.347 3.482 0.315 4 1.974 0.987 15.794 0.515 0.115 2 0.292 0.146 2.336 0.31 0.027 4 0.18 0.09 1.41

1.37

1.58

0.02 0.01 0.06 0.97 0.52 2.33 0.18 2.15

0.51 0.46 0.05

36

0.214 0.879 0.814 1.517 1.652 0.468 0.153 0.718 0.644 0.894 1.171 0.655 1.073 1.740 2.940 0.929 0.911 0.826

0.245

0.003 0.002 0.011 0.073 0.040

0.017 0.144

0.053 0.009

4.589

0.78

0.89

0.01 0.00 0.03 0.55 0.29 1.32 0.10 1.22

0.29 0.26 0.03

20

0.39

0.45

0.01 0.00 0.02 0.28 0.15 0.66 0.05 0.61

0.14 0.13 0.01

10

1 0.121 0.061 1 0.498 0.249 1 0.462 0.231 1 0.860 0.430 1 0.937 0.468 1 0.265 0.133 1 0.087 0.043 1 0.407 0.204 1 0.365 0.183 1 0.507 0.253 1 0.664 0.332 1 0.371 0.186 1 0.608 0.304 1 0.987 0.493 1 1.667 0.833 1 0.527 0.263 1 0.517 0.258 1 0.468 0.234

6.20

7.14

0.08 0.03 0.27 4.41 2.35

10.56 0.83 9.73

2.30 2.07 0.22

162

0.971 3.987 3.692 6.881 7.493 2.123 0.694 3.257 2.921 4.055 5.312 2.971 4.867 7.893

13.336 4.214 4.132 3.747

^ Weight applies to slice, which is 4 by 4 by 3/32 in. 2 Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added


AH-8-10 (1981) NDB No. 10160

PORK. CURED, OLIVE LOAF Page 195

Nutrients and units


Food energy i , .



Fiber g

Ash g


Phosphorus mg


Zinc mg

Copper mg


Ascorbic acid ? mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg


Vitamin 6^2 ^^^ íRE.

Vitamin A • \w. LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g 18:1 g

20:1 g

22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6. . / g

Cholesterol mg

Phytosterols mg

AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g

Leucine» g Lysine g Methionine g

Cystine g Phenylalanine . . ■ g


Histidine g

Alanine g

Aspartic acid g

Glutamicacid g

Glycine g Proline g

Serine g



D


58.18 0.694 235 983 11.84 0.084 16.50 0.503 9.16

4.33 0.075

109 9.232 0.54 0.177

19 1.000 127 7.487 297 10.086

1.484 68.005 1.38 0.025 0.050 0.014 0.035 0.007

8.8 2.015 0.295 0.012 0.260 0.014 1.835 0.096 0.770 0.090 0.23 0.058

1.26

5.85

0.01 0.01 0.27

54 02 87 66 21

1.94 1.82 0.11

38

0.104 0.472 0.420 0.869 0.809 0.301 0.144 0.419 0.383 0.508 0.583 0.292 0.617 0.951 1.919 0.680 0.830 0.517

0.155

0.009 0.004 0.047 0.109 0.109

0.085 0.346

0.094 0.038

4.177

Approximate measure 1

2 slices 1 slice or = 56.7 g 1 oz = 28.35 g^ E F


RefusarO

32.99 133 557

6.71 9.36 5.20

2.45

62 0.31

11 72

169 842

0. 0. 0.

78 028 020

5.0 0.167 0.147 1.040 0.437 0.13

0.71

3.31

0.01 0.01 0.15 2.01 1.15 4.46 0.37 4.09

1.10 1.03 0.06

22

16.49 67

279 3.36 4.68 2.60

1.23

31 0.15 5

36 84

421 0.39 0.014 0.010

2.5 0.084 0.074 0.520 0.218 0.07

0.36

1.66

0.00 0.00 0.08 1.00 0.57 2.23 0.19 2.04

0.55 0.52 0.03

11

1 0.059 0.029 1 0.268 0.134 1 0.238 0.119 1 0.493 0.246 1 0.459 0.229 1 0.171 0.085 1 0.082 0.041 1 0.238 0.119 1 0.217 0.109 1 0.288 0.144 1 0.331 0.165 1 0.166 0.083 1 0.350 0.175 1 0.539 0.270 1 1.088 0.544 1 0.386 0.193 1 0.471 0.235 1 0.293 0.147

263.88 1,065 4.457

53.69 74.84 41.56

19.62

496 2.

86 577

1.348 6.733

6. 0.

46

24 227

0.159

39.7 1.338 1.179 8.324 3.493 1.04

5.69

26.51

0.04 0.04 1.21

16.06 9.17

35.68 2.97

32.71

8.78 8.26 0.52

174

0.472 2.141 1.905 3.942 3.670 1.365 0.653 1.901 1.737 2.304 2.644 1.325 2.799 4.314 8.705 3.084 3.765 2.345



PORK, CURED, PICKLE AND PIMENTO LOAF Page 196


PROXIMATE Water . .

Food energy

Vitamin A ■

g ' I kcal

\ kj . Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g ,


Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg.

Copper mg. Manganese mg.

VITAMINS: Ascorbic acid^. mg. Thiamin mg. Riboflavin mg. Niacin mg.

Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin B^2 "*(^g

(RE. \IU .



10:0 12:0 14:0 16:0 18:0




AMINO ACIDS: Tryptophan g Threonine g isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

1.18

7.85

37

0.116 0.521 0.490 0.948 0.895 0.254 0.118 0.438 0.390 0.556 0.665 0.343

669 021 915 768 836


57.09 0.382 262

1,098 11.51 0.242 21.11 1.196 5.88

4.42 0.128

95 6.423 1.02 0.108

18 0.654 140 9.781 340 13.553

1,389 47.968 1.40 0.086 0.125 0.032 0.029 0.005

13.5 1.470 0.293 0.014 0.254 0.009 2.054 0.055 0.793 0.017 0.19 0.004

0.060

5.618

15

15 15

15 15 6 6 6 6 6 6 5

15 15 15 15 3

15

15

Amount in edible portion of osmrnon measures of food

Apiproximate measure and weight 2 slices 1 slice or = 56.7 g 1 oz = 28.35 j: p

32 .37 149 622

e; .52 11 .97

3 .33

2 .50

54 0 .58

10 79

193 787

0^ .79 0 071 0 016

7 6 0 166 0 144 1 165 0 450 0. 11

0.67

4.45

21

0.567

16.18 74

311 3.26 5.99 1.67

1.25

27 0, 5

40 96

394 0. 0. 0.

29

40 035 008

3.8 0.083 0.072 0.582 0.225 0.05

0.33

2.23

0.07 0.042 6 0.04 0.02 0.04 0.029 6 0.02 0.01 0.33 0.040 6 0.19 0.09 4.69 0.280 6 2.66 1.33 2.71 0.157 6 1.54 0.77 9.60 5.44 2.72 0.79 0.088 6 0.45 0.23 8.81 0.514 6 4.99 2.50

2.57 1.46 0.73 2.31 0.148 6 1.31 0.65 0.27 0.030 6 0.15 0.08

10

1 0.066 0.033 1 0.295 0.148 1 0.278 0.139 1 0.538 0.269 1 0.507 0.254 1 0.144 0.072 1 0.067 0.033 1 0.248 0.124 1 0.221 0.111 1 0.315 0.158 1 0.377 0.189 1 0.194 0.097 1 0.379 0.190 1 0.579 0.289 1 1..086 0.543 1 0,.435 0.218 1 0o474 0.237 1 0.,321 0.161


Refuse:0

258.95 1 ,190 4 ,978

52.19 95.77 26.66

20.04

429 4.62

81 635

1 ,543 6 »298

6.35 0.567 0.132

61.1 1.329 1.152 9.317 3.597 0.87

5.33

35.61

0.32 0.19 1.51

21.28 12.31 43.54 3.60

39.94

11.67 10.46 1.21

167

0.526 2.363 2.223 4.300 4.060 1.152 0.535 1.987 1.769 2.522 3.016 1.556 3.035 4.631 8.686 3.484 3.792 2.572



AH-8-10 (1981) NDB No. 10162

PORK, CURED, POLISH SAUSAGE, Unheated or reheated Page 197

Nutrients and units



= 28.35 g F

1 sausage = 227 g^


Refute: 0


Food energy •• • •

Protein (NX 6.25). Total lipid (fat) . . . Carbohydrate, total , Fiber Ash


VITAMINS: Ascorbic acid. . . , Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin Bg . . . . Folacin Vitamin B^2 • • • •

Vitamin A

LiPIDS: Fatty acids:

Saturated, total.... 4:0. . . . . 6:0 8:0

10:0 12:0 14:0. 16:0 18:0




AMINO ACIDS: Tryptophan Threonine Isoleucine Leucinc' Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamicacid Glycine Proline Serine

g ' {kcal

kj g

mg mg mg mg mg mcg mcg

ÍRE. t/t/.

g g mg mg


53.15 326

,362 14.10 28.72 1.63 0.00 2.40

12 1.44

14 136 237 876

1. 0.

93 093

0.049

1.0 0.502 0.148 3.443 0.450 0.19

0.98

10.33

0.07 0.07 0.40 6.40 3.38

13.52 0.95

12.58

3.08 2.79 0.29

70

0.138 0.591 0.611 1.076 1.110 0.379 0.157 0.539 0.444 0.679 0.925 0.444 0.902 1.293 2.117 0.992 0.712 0.584

0.246

0.251 0.362

0.063

843 051 601 544

12.054 63.285 0.021 0.006 0.002

0.027 0.012 0.088 0.021 0.012

0.030

0.034 0.050 0.053 0.113 0.085

0.021 0.269

0.063 0.015

2.187

12.07 74

309 3.20 6.52 0.37 0.00 0.54

3 0.33 3

31 54

199 0.44 0.021 0.011

0.2 0.114 0.034 0.782 0.102 0.04

0.22

2.34

0.02 0.02 0.09 1.45 0.77 3.07 0.21 2.85

0.70 0.63 0.07

16

15.07 92 386

4.00 8.14 0.46 0.00 0.68

.41 3 0. 4

39 67

248 0.55 0.026 0.014

0.3 0.142 0.042 0.976 0.128 0.05

0.28

2.93

0 02 0 02 0 11 1 .82 0 96 3 .83 0 27 3 .57

0 .87 0 .79 0 .08

20

0.031 0.039 0.134 0.168 0.139 0.173 0.244 0.305 0.252 0.315 0.086 0.107 0.036 0.045 0.122 0.153 0.101 0.126 0.154 0.192 0.210 0.262 0.101 0.126 0.205 0.256 0.294 0.367 0.481 0.600 0.225 0.281 0.162 0.202 0.133 0.166

241.09 1 ,477 6 ,179

63.96 130.26

7.41 0.00

10.89

53 6.51

64 616

1 ,076 3 ,974

8.77 0.422 0.222

4.5 2.277 0.671

15.617 2.041 0.84

4.46

46.84

0.34 0.32 1.83

29.04 15.31 61.34 4.30

57.04

13.99 12.66 1.32

315

0.626 2.681 2.771 4.881 5.035 1.719 0.712 2.445 2.014 3.080 4.196 2.014 4.091 5.865 9.603 4.500 3.230 2.649

Weight applies to sausage, which is 10 in long, 1-1/4-in diam.

AH-8-10 (1981) NDB No. 10163

PORK. CURED, SALAMI. Dry or hard Page 198





kcal íkca y kj

Food energy

Protein (NX 6.25). . Total Mpid (fat) g Carbohydrate, total g Fiber g

Ash g


Iron mg

Magnesium mg


Zinc mg

Copper mg


Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg


Folacin mcg

Vitamin 6^2 fncg [RE.

Vitamin A \IV .


Saturated, total 4:0

• g

6:0 ... . g

8:0 . . . .

10:0. .

12:0

14:0 g

16:0

18:0 ■ g

Monounsaturated, total. . 16:1 .

■ g

18:1

20:1 .... g

22:1

Polyunsaturated, total . . 18:2. . .

■ g

18:3

18:4. . . .

20:4

20:5

22:5 g

22:6 . . Cholesterol .-

Phytosterols AMINO ACIDS:

Tryptophan

Threonine . .

. mg

. mg

• g

Isoleucine ....

Leucine« .... g Lysine • g Methionine

Cystine . g ■ g

Phenylalanine

Tyrosine . g • g

Valine • g Arginine . g Histidine g Alanine . g Asparticacid


. g

. g

. g Proline . g Serine . g

36.18 407

1,702 22.58 33.72 1.60 0.00 5.92

13 1.30

22 229

2,260 4.20 0.160 0.070

0.930 0.330 5.600

0.55

2.80

11.89

0 .52 7 .64 3 .56

16 .00 1 22

14 67

3 74 3 27 0 28

0.16

Standard error

Number of samples

0.801

0.092 0.554

0.211

Approximate measure and weight Refuse: 0

1 Slice 1 pkg, net wt, = 10 g^ 4 oz = 113 g E P 2

3 .62 41

170 2 .26 3 .37 0 .16 0 .00 0 59

1 0 13 2

23

226 0 42 0 016 0 007

0. 093 0. 033 0. 560

0.06

0.28

1.19

0.02

4 .09 46

192 2 .55 3 .81 0 .18 0 .00 0 .67

1 0 .15 2

26

255 0 47 0 018 0 008

0 105 0. 037 0. 633

0.06

0.32

1.34

1 0.05 0.06 1 0.76 0.86 1 0.36 0.40

1.60 1.81 1 0.12 0.14 1 1.47 1.66

0.37 0.42 1 0.33 0.37 1 0.03 0.03

0.02

Weight applies to slice, which is 3-1/8-in diam

0.253 0.025 0.029 1.012 0.101 0.114 1.084 0.108 0.122 1.625 0.163 0.184 1.878 0.188 0.212 0.470 0.047 0.053 0.289 0.029 0.033 0.940 0.094 0.106 0.686 0.069 0.078 1.120 0.112 0.127 1.373 0.137 0.155 0.614 0.061 0.069 1.336 0.134 0.151 2.095 0.210 0.237 3.829 0.383 0.433 1.553 0.155 0.175 1.336 0.134 0.151 0.903 0.090 0.102

-1/8-in diam. 1/16 in thick; 12 p( îr 4-oz pkg.

164.09 1,845 7,720

102.41 152.94

7. 0.

.28

.00 26.87

59 5.90

100 1,039

10,251 19.05 0.726 0.318

4.218 1.497

25.402

2.49

12.70

53.93

2.35 34.67 16.14 72.59 5.53

66.55

16.98 14.82 1.27

0.73

1.148 4.590 4.917 7.371 8.519 2.132 1.311 4.264 3.112 5.080 6.228 2.785 6.060 9.503

17.368 7.044 6.060 4.096

AH-8-10 (1981) NDB No. 10164

PORK. CURED. SALT PORK. Raw Page 199

Nutrients and units


Food energy j ^

Protein (NX 6.25) g Toul lipid (fat) g



Magnesium mg


Zinc mg

Copper mg


Ascorbic acid mg

Thiamin mg

Riboflavin mg Niacin mg Pantothenic acid mg


Vitamin B^ 2^ ^cg

Vitamin A I ///


Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g


16:1 g

18:1 g

20:1 g

22:1 g


18:2 g

18:3 g 18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine« g




Histidine g

Alanine g


Glycine g Proline g

Serine g

Andount in 100 grams, edible portion Amount in edible portion of common measures of food

Amount 1 pound

RefuserO

in edible portion of of food as purchased

Standard Number of Approximate measure and weiQht

Mean error samples 1 OZ

= 28.35 g 8 oz

= 227 g G

11.00 2.994 2 3.12 24.97 49.90 748 212 1 ,697 3 ,391

3.128 887 7 ,101 14 190 5.05 1.150 2 1.43 11.46 22.91

80.50 4.500 2 22.82 182.74 365.15 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3.65 0.150 2 1.03 8.29 16.56

6 2 13 26 0.44 0.12 0.99 1.98 7 2 15 30

52 15 118 237 66 9.504 2 19 149 297

1,424 400.681 3 404 3 ,232 6 459 0.90 0.26 2.04 4.08 0.050 0.014 0.114 0.227 0.005 0.001 0.011 0.023

0.215 0.061 0.488 0.975 0.061 0.017 0.138 0.277 1.620 0.459 3.677 7.348 0.205 0.058 0.465 0.930 0.08 0.02 0.19 0.37 1 0 2 5 0.29 0.08 0.66 1.32 0 0 0 0 0 0 0 0

29.38

0.16 1.05

17.67 10.33 37.94 2.50

34.93

9.40 8.63 0.65

0.08

86

0.017 0.166 0.133 0.353 0.419 0.075 0.044 0.189 0.082 0.242 0.522 0.057

8.33 66.68

0.05 0.37 0.30 2.38 5.01 40.10 2.93 23.44 0.76 86.12 0.71 5.68 9.90 79.29

2.67 21.34 2.45 19.59 0.18 1.46

0.02

25

0.18

196

0.005 0.039 0.047 0.377 0.038 0.302 0.100 0.801 0.119 0.951 0.021 0.170 0.012 0.100 0.054 0.429 0.023 0.186 0.069 0.549 0.148 1.185 0.016 0.129

133.25

0 .73 4 76

80 .14 46 84

172 09 11 34

158 44

42 64 39 .15

2 93

0.37

392

0.077 0.753 0.603 1.601 1.901 0.340 0.200 0.857 0.372 1.098 2.368 0.259

Imputed values.

AH-8-10 (1981) NDB No. 10165

PORK, CURED, SEPARABLE FAT (from ham and arm picnic), Unheated Page 200

Product is ful.ly cooked as purchased.


Standard error

r of samples


Approximate measure and weight "i ri7 1 n-, 3 oz

= 85 g 1 oz

28.35 g — F

Amount in edible portion of 1 pound of food as pwchated

Refuse:0


Food energy t .


Carbohydrate, total g . Fiber g . Ash g .


Iron mg. Magnesium mg.

Phosphorus mg. Potassium mg. Sodium mg.

Zinc mg.

Copper mg.


Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.


Vitamin B^ 2^ "'^g

Vitamin A 1/#/

LIPIDS: Fatty acids.

Saturated, total g 4:0 g

6:0. ....... . g

8:0 g

10:0 g

12:0 g 14:0 g

16:0. g 18:0 g


16:1 g

18:1 g 20:1 g 22:1 g


18:3 g 18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg

AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g


Cystine g Phenylalanine g Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Asparticacid g


Ser'fre g

31.06 579

,421 5.68

61.41 0.09 0.00 1.77

.39 5 0. 6

98 105 505

0.80 0.044 0.005

.241

.068

.820

.230

.03

.33

22.52

0.11 0.82

13.99 7.47

29.47 1.81

27.26

6.53 5.73 0.63

0.13

68

018 187 150 396 470 084

0.050 0.212 0.092 0.271 0.586 0.064

0.594

0.099 0.674

0.055

96

106 97

96

26.40 492

2,057 4.83

52.20 0.08 0.00 1.50

33

83 89

430 0.68 0.037 0.004

0.205 0.058 1.547 0.196 0.02 1 0.28 0 0

19.14

0.11

58

8.80 164 686

1.61 17.41 0.03 0.00 0.50

1 0. 2

28 30

143 0. 0.

11

23 012

0.001

0.068 0.019 0.516 0.065 0.01 0 0.09 0 0

6.38

0.10 0.03 0.69 0.23

11.89 3.97 6.35 2.12

25.05 8.36 1.54 0.51

23.17 7.73

5.55 1.85 4.87 1.62 0.54 0.18

0.04

19

0.015 0.005 0.159 0.053 0.128 0.043 0.337 0.112 0.400 0.133 0.071 0.024 0.043 0.014 0.180 0.060 0.078 0.026 0.230 0.077 0.498 0.166 0.054 0.018

140.87 2,624

10,980 25.76 278.56

0.41 0.00 8.01

.75 23 1.

27 445 476 ,292

3.61 0.200 0.023

1.093 0.308 8.256

043 11

48

102.16

0.51 3.71

63.45 33.86

133.68 8.22

123.64

29.62 26.00 2.86

0.61

310

0.082 0.848 0.680 1.796 2.132 0.381 0.227 0.962 0.417 1.229 2.658 0.290

1 Imputed values.

AH-8-10 (1981) NDB No. 10166

PORK, CURED, SEPARABLE FAT (from ham and arm picnic). Roasted Page 201


Nutrients and units


Food energy

g • ¡kcal

y kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g



Vitamin B^ 2^- • • ^'^g ÍRE.

Vitamin A \W . LIPIDS:


4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

Amount in 100 grams, edible portion Amount

1 pound

Refuse: 0

in edible portion of of food at purchased



1 OZ = 28.35 g

F

28.89 0 .793 63 24.56 8.19 131.05 591 502 167 2 .679

2,471 2.100 701 11 ,209 7.64 0 .167 63 6.49 2.17 34.66

61.86 0 .902 63 52.58 17.54 280.60 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.68 0 .054 48 1.43 0.48 7.62

8 7 2 38 0.61 0.52 0.17 2.75 9 8 3 42

160 136 45 724 164 139 46 743 624 530 177 2 ,829

1.31 1.11 0.37 5.94 0.069 0.059 0.020 0.313 0.007 0.006 0.002 0.032

0.287 0.244 0.081 1.302 0.091 0.077 0.026 0.413 2.228 1.894 0.632 10.106 0.293 0.249 0.083 1.329 0.03 0.03 0.01 0.15 2 1 0 8 0.42 0.35 0.12 1.89 0 0 0 0 0 0 0 0

22.69

0.11 0.82

14.09 7.52

29.69 1.83

27.46

6.58 5.77 0.64

0.14

86

0.025 0.251 0.201 0.534 0.633 0.113 0.067 0.286 0.124 0.365 0.789 0.086

19.28 6.43

0.10 0.03 0.70 0.23

11.98 3.99 6.39 2.13

25.23 8.42 1.55 0.52

23.34 7.78

5.59 1.87 4.91 1.64 0.54 0.18

0.12

73

0.04

24

0.021 0.007 0.213 0.071 0.171 0.057 0.454 0.151 0.538 0.179 0.096 0.032 0.057 0.019 0.243 0.081 0.105 0.035 0.310 0.103 0.671 0.224 0.073 0.024

102.90

0.52 3.73

63.91 34.11

134.66 8.28

124.54

29.84 26.19 2.88

0.62

391

0.113 1.139 0.912 2.422 2.871 0.513 0.304 1.297 0.562 1.656 3.579 0.390

^ Yield from 4.8 oz (136 g) unheated product. ^ Imputed values.

AH-8-10 (1981) NDB No. 10167

PORK, CURED, SHOULDER, ARM PICNIC. SEPARABLE LEAN AND FAT, Roasted Page 202


Nutrients and units


Standard error

C —

Number of samples

AiTK>unt in edible portion of common measures of food


3 oz = 85 g^ 1 c = 140 g — IE F



Food energy


tkcal \ kj .



Magnesium mg.

Phosphorus mg. Potassium mg. Sodium mg.

Zinc mg.. Copper mg.

Manganese mg.


Thiamin mg.

Riboflavin mg.

Niacin mg. Pantothenic acid mg.


Vitamin 8^2 ^cg

i"^- Vitamin A • \W.


Saturated, total.... 4:0

6:0 8:0

10:0 . 12:0

14:0

16:0

18:0


16:1

18:1

20:1

22:1


18:3 18:4

20:4

20:5

22:5 22:6




Leucine- g Lysine g Methionine g Cystine g Phenylalanine g


HIstidine g

Alanine g

Aspartic acid g

Glutamic acid g Glycine g Proline g

Serine g

54.73 280

,171 20.43 21.35 0.00 0.00 3.51

10 0.

14 221 258

1,072 2. 0. 0.

95

51 113 024

0.612 0.190 4.127 0.559 0.28 3 0.93 0 0

7.67

0.03 0.05 0.28 4.78 2.50

10.14 0.67 9.35

2.32 1.98 0.22

0.10

58

0.227 0.885 0.861 1.602 1.728 0.516 0.294 0.871 0.637 0.894 1.403 0.683 1.088 1.746 3.005 0.958 0.787 0.755

46.52 238 995 17.36 18.15 0.00 0.00 2.99

9 0,

12 188 220 912

2, (D, 0,

14 096 020

0.520 0.162 3.508 0.475 0.24 3 0.79 0 0

6.52

0.09

49

76.62 392

1,639 28.60 29.89 0 0

00 00

4.92

14 1.

20 309 362 ,501

3. 0, 0.

33

52 158 034

0.857 0.266 5.778 0.783 0.39 5 1.30 0 0

10.73

0.02 0.04 0.04 0.06 0.24 0.39 4.06 6.69 2.12 3.50 8.62 14.19 0.57 0.94 7.95 13.10

1.97 3.24 1.68 2.77 0.19 0.31

0.14

82

0.193 0.318 0.752 1.239 0.732 1.205 1.362 2.243 1.469 2.419 0.439 0.722 0.250 0.412 0.740 1.219 0.541 0.892 0.760 1.252 1.193 1.964 0.581 0.956 0.925 1.523 1.484 2.444 2.554 4.207 0.814 1.341 0.669 1.102 0.642 1.057

181.21 926

3,876 67.63 70.68 0.00 0.00

11.63

.16 34 3.

48 732 856 ,551

8.32 0.374 0.079

2.026 0.629

13.664 1.851 0.93

11 3.07 0 0

25.38

0.09 0.15 0.93 15.82 8.27

33.56 2.23

30.97

7.67 6.55 0.74

0.34

193

0.752 2.930 2.851

.304

.721

.708

.973

.884

.109 2.960 4.645 2.261

.602

.781

.950

.172

.606

.500

^ Yield from 5.4 oz (153 g) unheated product with refuse.

AH-8-10 (1981) NDB No. 10168

PORK, CURED, SHOULDER. ARM PICNIC, SEPARABLE LEAN ONLY, Roasted Page 203


Nutrients and units


Mean

— B —

Standard error

Number of samples



3 oz 85 g^ 1 c = 140 g

— E F




Food energy • • •

Protein (N X6.25)

■ ■ g ■ f kcal

' y kj

■ ■ g Total lipid (fat) g Carbohydrate, total g Fiber g , Ash g


VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg

. . meg

. . meg IRE.

Folacin

Vitamin 8^2 ■

Vitamin A ■ \IU . LIPIDS:

Fatty acids: ^ Saturated, total g

4:0 g 6:0 g 8:0 g

10:0 g 12:0 g 14:0 g 16:0 g 18:0 g





Threonine g Isoleucine g Leucinc' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g

Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g

63.86 170 711 24.94

7.04 0.00 0.00 4.16

11 1.08

16 243 292

1,231 2. 0. 0.

94 128 030

0.727 0.226 4.798 0.654 0.37 4 1.11 0 0

2.36

0.03 0.02 0.09 1.49 0.72 3.23 0.27 2.96

0.81 0.64 0.08

0.09

48

0.299 1.109 1.094 1.980 2.115 0.659 0.375 1.078 0.818 1.082 1.620 0.894 1.473 2.363 4.067 1.297 1.066 1.022

0.647

0.356 0.297

0.005 0.003 0.002 0.021 0.011

0.007 0.042

0.016 0.007

0.004

30 28

109 109 109

109 109

109 36

25

54.28 145 605 21.20 5 0

98 00

0.00 3.54

9 0.91

14 206 248 ,046

2. 0. 0.

50 109 026

0.618 0.192 4.078 0.556 0.32 3 0.94 0 0

2.01

0.02 0.02 0.08 1.27 0.62 2.75 0.23 2.52

0.69 0.54 0.07

0.08

41

89.40 238 '996 34.92 9.86 0.00 0.00 5.82

15 1.51

23 340 409

1,723 4.12 0.179 0.042

018 316 717 916 52

55

3.31

0.04 0.03 0.13 2.09 1.01 4.53 0.37 4.14

1.14 0.89 0.11

0.13

68

2 0.254 0.419 10 0.943 1.553 10 0.930 1.532 10 1.683 2.772 10 1.798 2.961 10 0.560 0.923 2 0.319 0.525

10 0.916 1.509 10 0.695 1.145 10 0.920 1.515 10 1.377 2.268 10 0.760 1.252 10 1.252 2.062 10 2.009 3.308 10 3.457 5.694 10 1.102 1.816 10 0.906 1.492 10 0.869 1.431

156. 38 416

1,742 61. 09 17. 24 0. 00 0. 00

10 19

27 2 63

40 595 715

3,015 7 20 0 313 0 073

1 780 0 553

11 750 1 .602 0 .91

10 2 .71 0 0

5.7£

0.07 0.05 0.22 3.65 1.77 7.92 0.65 7.25

1.99 1.56 0.19

0.22

118

0.732 2.716 2.679 4.849 5.180 1.614 0.918

640 003 650 967 189 607

5.787 9.960 3.176 2.611 2.503

^ Yield from 7.3 oz (207 g) unheated product with refuse. ^ Values based on data for canned and uncanned cured pork. ^ Values based on data for unheated and reheated arm picnics and hams.

AH-8-10 (1981) NDB No. 10169

PORK, CURED. SHOULDER. BLADE ROLL, SEPARABLE LEAN AND FAT, Unheated Page 204



Standard error

Number of samples



= 113 g = 28.35 g — E F


Refute:0


Food energy {



Iron mg

Vitamin A ■

Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg

VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg

Pantothenic acid mg Vitamin Bg mg Folacin meg

Vitamin B^ 2 ^cg IRE. \lU .



10:0 12:0 14:0 16:0 18:0




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine .......... g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartícacid g Glutamícacid g Glycine g Proline g Serine g

59.13 269

1.124 16.47 21.98 0.00 0.00 3.85

7 0.82

13 199 295

1,250 2.35 0.090 0.033

0.3 0.540 0.220 2.720 0.710 0.26 3 1.30 0 0

7.95

0.04 0.03 0.27

.76

.86 ,78 .73

9.05

2.34 2.02 0.32

53

0.198 0.733 0.722 1.307 1.397 0.435 0.248 0.712 0.540 0.714 1.070 0.590 0.973 1.561 2.686 0.857 0.704 0.675

0.837

0.484 1.610

0.410

0. 0, 6.

31,

105 410 056 145

190.854 0.095 0.005

0.250 0.050 0.010 0.150 0.078 0.020

0.185

0.014 0.009 0.065 0.571 0.253

0.164 1.049

0.178 0.065

4.205

26

26 6

6.68 30

127 1.86 2.48 0.00 0.00 0.44

1 0.09 1

22 33

141 0.27 0.010 0.004

0.0 0.061 0.025 0.307 0.080

.03

15

0.90

0.00 0.00 0.03

54 32 11 08 02

0.26 0.23 0.04

16.76 76

319 4.67 6.23 0.00 0.00 1.09

2 0.23 4

56 84

354 0.67 0.026 0.009

0.1 0.153 0.062 0.771 .201 .07

37

2.25

0.01 0.01 0.08 1.35 0.81 2.77 0.21 2.57

0.66 0.57 0.09

15

0.022 0.056 0.083 0.208 0.082 0.205 0.148 0.371 0.158 0.396 0.049 0.123 0.028 0.070 0.080 0.202 0.061 0.153 0.081 0.202 0.121 0.303 0.067 0.167 0.110 0.276 0.176 0.443 0.304 0.761 0.097 0.243 0.080 0.200 0.076 0.191

268.20 1.218 5.098

74.72 99.70 0.00 0.00

17.46

32 3.72

59 903

1.340 5.671

10.66 0.408 0.150

1.1 2.449 0.998

12.338 3.221 1.18

15 5. 0 0

90

36.07

0.17 0.13 1.23

21.59 12.96 44.37 3.31

41.06

10.62 9.18 1.44

240

0.898 3.325 3.275 5.929 6.337 1.973 1.125 3.230 2.449 3.239 4.854 2.6715 4.414 7.081

12.184 3.887 3.19^3 3.062

AH-8-10 (1981) NDB No. 10170

PORK. CURED. SHOULDER. BLADE ROLL. SEPARABLE LEAN AND FAT, Roasted Page 205


Nutrients and units


Standard error

Number of samples



3 oz 13.26 oz = 85 g^ = 376 g^ — E F


Refuse:0


i kcal Food energy • • • i . .



VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg

Vitamin 8^2 '"'^^ ÍRE.

Vitamin A ■ \W .



10:0. g 12:0 g 14:0 g 16:0 g 18:0 g




AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g

56.18 287

1,201 17.28 23.48 0.37 0.00 2.70

.89 7 0.

13 156 194 973

2.45 0.076 0.023

3.2 0.460 0.285 2.377 0.770 0.21

05

8.38

0.05 0.04 0.25 5.12 2.93

11.03 0.88

10.15

2.51 2.15 0.36

67

0.207 0.768 0.757 1.371 1.465 0.456 0.260 0.746 0.567 0.749 1.122 0.619 1.020 1.636 2.817 0.898 0.738 0.708

1.026

0.435 1.223

0.147

075 854

22.754 9.077

30.346 0.119 0.012 0.002

0.872 0.016 0.027 0.143

0.006

0.182

0.009 0.004 0.034 0.348 0.180

0.065 0.748

0.217 0.069

2.561

47.75 244 ,021

14.69 19.95 0.32 0.00 2.30

6 0.75

11 132 165 827

2.08 0.065 0.020

2.7 0.391 0.242 2.020 0.655 0.18 3 0.89 0 0

7.12

0.04 0.03 0.21 4.35 2.49 9.37 0.75 8.62

2.13 1.83 0.30

57

211.22 1,079 4,514

64.97 88.27 1.40 0.00

10.15

26 3,

48 585 729

3,657 9, 0 0,

34

21 286 086

11.9 1.730 1.072 8.938 2.895 0.80

12 3.93 0 0

31.49

0.18 0.13 0.92

19.24 11.02 41.47 3.32

38.15

9.43 8.09 1.33

251

0.176 0.778 0.653 2.888 0.643 2.846 1.165 5.155 1.245 5.508 0.388 1.715 0.221 0.978 0.634 2.805 0.482 2.132 0.637 2.816 0.954 4.219 0.526 2.327 0.867 3.835 1.391 6.151 2.394 10.592 0.763 3.376 0.627 2.775 0.602 2.662

254.81 1,302 5,446

78.37 106.48

1.69 0.00

12.25

32 4.02

58 705 879

4,411 11.11 0 0

345 104

14.4 2.087 1.293

10.782 3.493 ,96

74

0 14 4 0 0

37.99

0.22 0.16 1.11

23.22 13.29 50.03 4.01

46.02

11.37 9.76 1.61

303

0.939 3.484 3.434 6.219 6.645 2.068 1.179 3.384

.572

.397

.089

.808

.627

.421 12.778 4.073 3.348 3.211

^ Yield from 3.6 oz (102 g) unheated product. ^ Yield from 1 lb unheated product.

AH-8-10 (1981) NDB No. 10171

PORK, CURED, SMOKED LINK SAUSAGE, Grilled Page 206


Mean

— B —

Standard error

Number of samples



1 link 1 little link = 68 g^ = 16 g^ E F


Refuse: 0


fkcal

■ t kj

■ g

Food energy

Protein (NX 6.25). . Total lipid (fat) ....


Fiber g ,

Ash g


Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg



Vitamin 8^2 ^<^g

Vitamin A I



10:0 g

12:0 g

14:0 g

16:0 g 18:0 g


16:1 g

18:1 g 20:1 g 22:1 g


18:2 g

18:3 g

18:4 g

20:4 g 20:5 g 22:5 g 22:6 g

Cholesterol mg

Phytosterols mg



Leucine g Lysine g

Methionine g


Tyrosine g

Valine g Arginine g

Histidine g

Alanine g

Aspartic acid g


Proline g

Serine g

39.27 389

1,628 22.17 31.75 2.10 0.00 4.72

.16 30

1. 19

162 336

,500 2.82 0.072

1.8 0.700 0.257 4.532 0.780 0.35

1.63

11.32

0.04 0.04 0.40 7.07 3.76

14.64 1.01

13.63

3.76 3.39 0.37

68

0.216 0.929 0.951 1.692 1.745 0.596 0.248 0.848 0.699 1.068 1.454 0.699 1.419 2.032 3.327 1.561 1.121 0.919

1.600

0.806 1.404

0.101

3.010 0.180 1.621

15.277 17.261 96.609 0.285 0.011

1.276 0.018 0.015 0.365

0.018

0.081

0.020 0.020 0.026 0.333 0.237

085 604

0.164 0.053

8.614

26 70 265

1,107 15 07 21 59 1 43 0 00 3 21

20 0 79

13 110 228

1,020 1 92 0 049

1 2 0 476 0 175 3 082 0 530 0 24

1.11

7.70

0.03 0.03 0.27 4.81 2.56 9.95 0.69 9.27

2.55 2.30 0.25

46

0 147 0 632 0 647 1 151 1 187 0 405 0 169 0 577 0 475 0 726 0 989 0 475 0 965 1 382 2 262 1 061 0 762 0 625

6. 62

261 3. 5.

28

55 08

0.34 0.00 0.75

.19 5 0. 3

26 54

240 0.45 0.012

0.3 0.112 0.041 0.725 0.125 0.06

0.26

1.81

0.01 0.01 0.06 1.13 0.60 2.34 0.16 2.18

0.60 0.54 0.06

11

0 035 0 149 0 152 0 271 0 279 0 095 0 040 0 136 0 112 0 171 0 .233 0 112 0 227 0 325 0 532 0 2 50 0 179 0 147

178 12 1 ,765 7 ,386

100 55 144 02

9 52 0 00

21 40

134 5 28

85 733

1 ,524 6 ,804

12. 78 0.327

8.3 3.175 1.166

20.557 3.538 1.60

7.40

51.36

0.20 0.20 1.83

32.07 17.06 66.39 4.59

61.81

17.03 15.35 1.68

306

.980

.214

.314

.675

.915

.703 1.125 3.847 3.171 4.844 6.595 3.171 6.437 9.217

15.091 7.081 5.085 4.169

^ Weight applies to link, wh ch is 4 in long. Weight applies to link, which is 2 in long

1-1/8-in diam. 3/4-in diam.

AH-8-10 (1981) NDB No. 10172

TÍrU.S. GOVERNMENT PRINTING OFFICE : 19 83-381-227/2307

COMPOSITION OF FOODS - USDA

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