Meat

Nutrition Facts Pork (Ground)

Pork (Ground) 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. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.

Calories228
Protein17.8g
Carbs0g
Fat17.5g
Protein Carbs Fat

Nutrition for 100 g

Calories 228 kcal
Protein 17.81 g
Total Fat 17.49 g
Carbohydrates 0 g
Fiber 0 g
Total Sugars Not reported
Sodium 54 mg

Nutrients

Full nutrient profile

Proximates
Water 63.87 g
Energy (Atwater General Factors) 228.27 kcal
Energy (Atwater Specific Factors) 233.44 kcal
Nitrogen 2.85 g
Protein 17.81 g
Total lipid (fat) 17.49 g
Ash 0.92 g
Energy 1100 kj
Energy 263 kcal
Carbohydrates
Carbohydrate, by difference 0 g
Fiber, total dietary 0 g
Lipids
Fatty acids, total saturated 6.28 g
Fatty acids, total monounsaturated 7.78 g
Fatty acids, total polyunsaturated 2.55 g
Fatty acids, total trans 0.07 g
Cholesterol 71.16 mg
SFA 12:0 0.02 g
SFA 14:0 0.33 g
MUFA 16:1 0.65 g
SFA 10:0 0.01 g
SFA 16:0 4.77 g
SFA 18:0 2.55 g
MUFA 18:1 8.5 g
PUFA 18:2 1.67 g
PUFA 18:3 0.07 g
PUFA 20:4 0.08 g
MUFA 20:1 0.16 g
Amino acids
Tryptophan 0.21 g
Threonine 0.77 g
Methionine 0.45 g
Phenylalanine 0.67 g
Tyrosine 0.59 g
Alanine 0.98 g
Glutamic acid 2.64 g
Glycine 0.8 g
Proline 0.68 g
Isoleucine 0.79 g
Leucine 1.35 g
Lysine 1.52 g
Cystine 0.22 g
Valine 0.92 g
Arginine 1.05 g
Histidine 0.67 g
Aspartic acid 1.57 g
Serine 0.7 g
Minerals
Calcium, Ca 5.86 mg
Iron, Fe 0.79 mg
Magnesium, Mg 19.03 mg
Phosphorus, P 173.3 mg
Potassium, K 317.7 mg
Sodium, Na 53.63 mg
Zinc, Zn 2.23 mg
Copper, Cu 0.07 mg
Manganese, Mn 0 mg
Selenium, Se 24.6 ug
Vitamins and other components
Folic acid 0 ug
Folate, DFE 5 ug
Retinol 2 ug
Vitamin A, RAE 2 ug
Vitamin C, total ascorbic acid 0.7 mg
Thiamin 0.73 mg
Riboflavin 0.24 mg
Folate, total 5 ug
Vitamin B-12 0.7 ug
Folate, food 5 ug
Vitamin A, IU 7 iu
Niacin 4.34 mg
Pantothenic acid 0.67 mg
Vitamin B-6 0.38 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 (ground) 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.