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Pork, fresh, variety meats and by-products, tongue, cooked, braised
| Calories 271 |
Calories from Fat 163 |
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[1] |
| Nutrient | Quantity | Units |
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| Arginine | 1.49 | g | | Ash | 0.80 | g | | Aspartic acid | 2.24 | g | | Calcium, Ca | 19.00 | mg | | Carbohydrate, by difference | 0.00 | g | | Cholesterol | 146.00 | mg | | Copper, Cu | 0.11 | mg | | Energy | 1134.00 | kJ | | Energy | 271.00 | kcal | | Fatty acids, total monounsaturated | 8.76 | g | | Fatty acids, total polyunsaturated | 1.93 | g | | Fatty acids, total saturated | 6.45 | g | | Fiber, total dietary | 0.00 | g | | Folate, DFE | 4.00 | mcg_DFE | | Folate, food | 4.00 | mcg | | Folate, total | 4.00 | mcg | | Folic acid | 0.00 | mcg | | Glutamic acid | 3.04 | g | | Glycine | 1.78 | g | | Histidine | 0.60 | g | | Iron, Fe | 4.99 | mg | | Isoleucine | 1.10 | g | | Leucine | 1.93 | g | | Lysine | 1.97 | g | | Magnesium, Mg | 20.00 | mg | | Manganese, Mn | 0.01 | mg | | Methionine | 0.54 | g | | Niacin | 5.34 | mg | | Pantothenic acid | 0.51 | mg | | Phenylalanine | 1.00 | g | | Phosphorus, P | 174.00 | mg | | Phytosterols | 0.00 | mg | | Potassium, K | 237.00 | mg | | Protein | 24.10 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.51 | mg | | Selenium, Se | 15.50 | mcg | | Sodium, Na | 109.00 | mg | | Thiamin | 0.32 | mg | | Threonine | 1.02 | g | | Total lipid (fat) | 18.60 | g | | Tryptophan | 0.28 | g | | Valine | 1.25 | g | | Vitamin A, IU | 0.00 | IU | | Vitamin A, RAE | 0.00 | mcg_RAE | | Vitamin B-12 | 2.39 | mcg | | Vitamin B-6 | 0.23 | mg | | Vitamin C, total ascorbic acid | 1.70 | mg | | Water | 56.90 | g | | Zinc, Zn | 4.53 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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