foodsel.com

• Food A-Z
• Health
• Diary
• Users
• Inbox

• Groups
• Manufacturers
• Nutrients
• A-Z

Italians consume a million and a half tons of spaghetti every year

Pork, fresh, shoulder, arm picnic, separable lean only, cooked, braised
» Pork Products

Nutrient Amount per 198.0g Proximates Water 107.43 g Energy 491 kcal Energy 2055 kj Protein » 63.87 g Essential amino acids Tryptophan 0.812 g Threonine 2.917 g Isoleucine 2.992 g Leucine 5.124 g Lysine 5.744 g Methionine 1.691 g Phenylalanine 2.550 g Valine 3.465 g Histidine 2.552 g Non-essential amino acids Cystine 0.814 g Tyrosine 2.226 g Arginine 3.970 g Alanine 3.720 g Aspartic acid 5.924 g Glutamic acid 9.999 g Glycine 3.033 g Proline 2.566 g Serine 2.639 g Total lipid (fat) » 24.18 g Fatty acids, total saturated » 8.237 g 14:0, Tetradecanoic, Myristic 0.257 g 16:0, Hexadecanoic, Palmitic 5.168 g 18:0, Octadecanoic, Stearic 2.614 g Fatty acids, total unsaturated » Fatty acids, total monounsaturated » 11.444 g 16:1 undifferentiated, Hexadecenoic, Palmitoleic 0.673 g 18:1 undifferentiated, Octadecenoic, Oleic 10.415 g 20:1, Eicosenoic, Gadoleic 0.257 g Fatty acids, total polyunsaturated » 2.297 g 18:2 undifferentiated, Octadecadienoic, Linoleic 2.000 g 18:3 undifferentiated, Octadecatrienoic, Linolenic 0.059 g 20:4 undifferentiated, Eicosatetraenoic, Arachidonic 0.158 g Cholesterol 226 mg Ash 2.51 g Minerals Calcium, Ca 16 mg Iron, Fe 3.86 mg Magnesium, Mg 44 mg Phosphorus, P 447 mg Potassium, K 802 mg Sodium, Na 202 mg Zinc, Zn 9.84 mg Copper, Cu 0.319 mg Manganese, Mn 0.034 mg Selenium, Se 73.3 mcg Vitamins Vitamin C, total ascorbic acid 0.8 mg Vitamin B1 (Thiamin) 1.188 mg Vitamin B2 (Riboflavin) 0.713 mg Niacin 11.761 mg Pantothenic acid 1.327 mg Vitamin B-6 0.812 mg Folate, total 10 mcg Folate, food 10 mcg Folate, DFE 10 mcg Choline, total 219.6 mg Betaine 8.5 mg Vitamin B-12 1.41 mcg Vitamin A, IU 16 IU Vitamin A, RAE 4 mcg Retinol 4 mcg Vitamin E (alpha-tocopherol) 0.57 mg

Nederlands | Contact Us | Terms of Service | Privacy Policy
Copyright © IntenCT 2008 — All rights reserved