Pork knuckle, ham hock, simmered Nutrition Label

Pork knuckle, ham hock, simmered Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 207kcal (867 kj)
43%
Carbohydrates 0.00g
0%
Sugars 0.00g
Starch 0.00g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Protein 23.39g
19%
Fat 12.68g
23%
Fatty acids, total polyunsaturated 1.67g
Fatty acids, total monounsaturated cis 5.76g
Fatty acids, total saturated 4.10g
Cholesterol (gc) 64.29mg
Sterols 0.00mg
Iron 1.37mg
8%
Vitamin d 0.62ug
4%
Calcium 10.73mg
1%
Chromium 3.76ug
15%
Sodium 286.11mg
19%
Iodine 16.78ug
11%
Copper 0.14mg
0%
Salt 729.01mg
32%
Selenium 23.29ug
42%
Vitamin e alphatocopherol 0.55mg
4%
Zinc 3.48mg
44%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.53ug
22%
Vitamin a retinol activity equivalents 9.94ug
1%
Thiamin (vitamin b1) 0.35mg
32%
Riboflavine (vitamin b2) 0.18mg
16%
Vitamin b6 pyridoxine (hydrochloride) 0.47mg
36%
Manganese 0.01mg
1%
Magnesium 26.29mg
8%
Potassium 398.10mg
17%
Fluoride (fluerine) 0.02mg
1%
Phosphorus 224.20mg
32%
Vitamin k 3.98ug
4%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents, total 6.88mg
49%
Molybdenum 0.01mg
0%
Folate 0.86ug
0%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 69.74g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Pork knuckle, ham hock, simmered Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Pork knuckle, ham hock, simmered

Fat 55%
Carbohydrates 0%
Protein 45%

Protein Amino Acids Profile

The ratio of amino acids in Pork knuckle, ham hock, simmered. See full profile

Tryptophan 1%
Cystine 1%
Methionine 2%
Tyrosine 3%
Serine 4%
Phenylalanine 4%
Proline 5%
Histidine 5%
Threonine 5%
Isoleucine 5%
Valine 5%
Glycine 6%
Alanine 6%
Arginine 7%
Leucine 8%
Lysine 9%
Aspartic acid 9%
Glutamic acid 15%

Component Breakdown for Pork knuckle, ham hock, simmered

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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