Meat

Nutrition Facts Pork (Cured)

Pork (Cured) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, polyunsaturated fat, and potassium. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.

Calories500
Protein40.9g
Carbs2.1g
Fat36.5g
Protein Carbs Fat

Nutrition for 100 g

Calories 500 kcal
Protein 40.9 g
Total Fat 36.5 g
Carbohydrates 2.1 g
Fiber Not reported
Total Sugars 3.14 g
Sodium 1830 mg

Nutrients

Full nutrient profile

Proximates
Water 14.2 g
Energy (Atwater General Factors) 501 kcal
Energy (Atwater Specific Factors) 512 kcal
Energy 500 kcal
Energy 2090 kj
Nitrogen 6.54 g
Protein 40.9 g
Total lipid (fat) 36.5 g
Total fat (NLEA) 34.6 g
Ash 6.33 g
Carbohydrates
Carbohydrate, by difference 2.1 g
Sugars, Total 3.14 g
Sucrose 3.09 g
Glucose 0.04 g
Fructose 0.01 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Lipids
Fatty acids, total saturated 12.6 g
SFA 4:0 0.002 g
SFA 5:0 0 g
SFA 6:0 0.001 g
SFA 7:0 0 g
SFA 8:0 0.006 g
SFA 9:0 0 g
SFA 10:0 0.03 g
SFA 11:0 0 g
SFA 12:0 0.03 g
SFA 14:0 0.48 g
SFA 15:0 0.02 g
SFA 16:0 7.94 g
SFA 17:0 0.1 g
SFA 18:0 3.9 g
SFA 20:0 0.07 g
SFA 21:0 0 g
SFA 22:0 0.01 g
SFA 23:0 0 g
SFA 24:0 0.002 g
Fatty acids, total monounsaturated 15.8 g
MUFA 12:1 0.001 g
MUFA 14:1 c 0.009 g
MUFA 15:1 0 g
MUFA 16:1 c 0.84 g
MUFA 17:1 0.09 g
MUFA 17:1 c 0.09 g
MUFA 18:1 c 14.6 g
MUFA 20:1 c 0.29 g
MUFA 22:1 c 0.009 g
MUFA 22:1 n-9 0.005 g
MUFA 22:1 n-11 0.003 g
MUFA 24:1 c 0.001 g
Fatty acids, total polyunsaturated 6 g
PUFA 18:2 c 5.27 g
PUFA 18:2 n-6 c,c 5.23 g
PUFA 18:2 CLAs 0.04 g
PUFA 18:3 c 0.24 g
PUFA 18:3 n-3 c,c,c (ALA) 0.23 g
PUFA 18:3 n-6 c,c,c 0.01 g
PUFA 18:4 0 g
PUFA 20:2 c 0.21 g
PUFA 20:2 n-6 c,c 0.21 g
PUFA 20:3 c 0.07 g
PUFA 20:3 n-3 0.03 g
PUFA 20:3 n-6 0.04 g
PUFA 20:3 n-9 0 g
PUFA 22:3 0.001 g
PUFA 20:4 0.16 g
PUFA 20:4c 0.16 g
PUFA 20:5c 0.003 g
PUFA 20:5 n-3 (EPA) 0.003 g
PUFA 22:2 0.003 g
PUFA 22:5 c 0.02 g
PUFA 22:4 0.05 g
PUFA 22:5 n-3 (DPA) 0.02 g
PUFA 22:6 c 0.006 g
PUFA 22:6 n-3 (DHA) 0.006 g
Fatty acids, total trans 0.15 g
Fatty acids, total trans-monoenoic 0.13 g
TFA 14:1 t 0.001 g
TFA 16:1 t 0.007 g
TFA 18:1 t 0.12 g
TFA 20:1 t 0 g
TFA 22:1 t 0 g
Fatty acids, total trans-dienoic 0.02 g
TFA 18:2 t not further defined 0.02 g
Fatty acids, total trans-polyenoic 0 g
TFA 18:3 t 0 g
Minerals
Calcium, Ca 13 mg
Iron, Fe 1.28 mg
Magnesium, Mg 36.5 mg
Phosphorus, P 415 mg
Potassium, K 557 mg
Sodium, Na 1830 mg
Zinc, Zn 3.56 mg
Copper, Cu 0.13 mg
Manganese, Mn 0.02 mg

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Recipes with this food

Use pork (cured) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.