Information on Nutritional Supplements
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Nutrition values of Pork, fresh, variety meats and by-products, tongue, cooked, braised

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
18.60
ggram
Fatty acids, total saturated
6.449
ggram
Fatty acids, total monounsaturated
8.759
ggram
Fatty acids, total polyunsaturated
1.930
ggram
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Protein
24.10
ggram
Vitamin Ctotal ascorbic acid
1.7
mgmiligram
2%
CalciumCa
19
mgmiligram
2%
MagnesiumMg
20
mgmiligram
6%
SodiumNa
109
mgmiligram
7%

Calorie Distribution**

Calorie ratio: Pork, fresh, variety meats and by-products, tongue, cooked, braised (chart, nutrition data)
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
24 g
103 kcal
38%
Fat
19 g
168 kcal
62%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
271 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
271
kcalkilocalorie
Energytotal energy
1134
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
18.60
ggram
Fatty acids, total saturated
6.449
ggram
10:0
0.020
ggram
12:0
0.090
ggram
14:0
0.340
ggram
16:0
4.129
ggram
18:0
1.870
ggram
Fatty acids, total monounsaturated
8.759
ggram
16:1 undifferentiated
0.700
ggram
18:1 undifferentiated
7.889
ggram
20:1
0.170
ggram
Fatty acids, total polyunsaturated
1.930
ggram
18:2 undifferentiated
1.840
ggram
18:3 undifferentiated
0.090
ggram
20:5 n-3 (EPA)
0.000
ggram
22:6 n-3 (DHA)
0.000
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
24.10
ggram
Arginine
1.488
ggram
Aspartic acid
2.240
ggram
Glutamic acid
3.035
ggram
Glycine
1.781
ggram
Histidine
0.605
ggram
Isoleucine
1.099
ggram
Leucine
1.932
ggram
Lysine
1.970
ggram
Phenylalanine
0.999
ggram
Threonine
1.018
ggram
Tryptophan
0.278
ggram
Valine
1.253
ggram
Methionine
0.540
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0
iuinternational units
Vitamin A
0
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.317
mgmiligram
28%
RiboflavinVitamin B-2
0.510
mgmiligram
41%
NiacinVitamin B-3
5.340
mgmiligram
Pantothenic acidVitamin B-5
0.507
mgmiligram
8%
Vitamin B-6
0.230
mgmiligram
18%
FolateIncludes folate from food plus folic acid
4
μgmicrogram
FolateIncludes folate from food plus folic acid
4
μg-dfemicrogram dietary folate equivalent
1%
Folate, food
4
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
2.39
μgmicrogram
60%
Vitamin Ctotal ascorbic acid
1.7
mgmiligram
2%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
19
mgmiligram
2%
MagnesiumMg
20
mgmiligram
6%
IronFe
4.99
mgmiligram
40%
SodiumNa
109
mgmiligram
7%
PhosphorusP
174
mgmiligram
25%
PotassiumK
237
mgmiligram
6%
ZincZn
4.53
mgmiligram
53%
SeleniumSe
15.5
μgmicrogram
24%
CopperCu
0.110
mgmiligram
9%
ManganeseMn
0.010
mgmiligram
0%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
146
mgmiligram
Phytosterols
0
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
56.90
ggram
Ash in food
0.80
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4.1 kcal/g, proteins 4.3 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.