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Nutrition Facts For Pork ribs

Data sources: Finnish Institute for Health and Welfare and USDA FoodData Central
Last updated on March 15, 2024.
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Pork ribs Nutrition Label

Pork ribs Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 333kcal (1,394 kj)
70%
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 14.75g
12%
Fat 30.90g
56%
Polyunsaturated fatty acids 4.22g
Monounsaturated fatty acids 14.00g
Saturated fatty acids 10.51g
Cholesterol 54.00mg
Sterols 0.00mg
Iron 0.60mg
3%
Vitamin d 0.50ug
3%
Calcium 8.00mg
1%
Chromium 6.00ug
24%
Sodium 58.00mg
4%
Iodine 3.00ug
2%
Copper 0.07mg
0%
Salt 147.78mg
6%
Selenium 14.70ug
27%
Vitamin e 0.54mg
4%
Zinc 1.70mg
21%
Vitamin c 0.00mg
0%
Vitamin b12 0.65ug
27%
Vitamin a (rae) 22.50ug
3%
Vitamin b1 0.68mg
62%
Vitamin b2 0.17mg
15%
Vitamin b6 0.30mg
23%
Manganese 0.01mg
1%
Magnesium 12.00mg
4%
Potassium 190.00mg
8%
Fluoride 0.02mg
1%
Phosphorus 110.00mg
16%
Vitamin k 3.20ug
4%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents 9.47mg
68%
Molybdenum 0.01mg
0%
Folate 1.50ug
0%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 53.74g
2%

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

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Common Questions about Pork ribs

What is PORK RIBS?

Pork ribs are a popular cut of meat from the ribcage of a pig. They are known for their rich, juicy flavor and tender texture. Pork ribs can be prepared in various ways, such as grilling, smoking, or baking, and are often seasoned with a variety of spices and sauces for added flavor.

PORK RIBS Health Benefits

Pork ribs are a good source of protein, essential for building and repairing body tissues. They also contain essential nutrients such as iron, zinc, and B vitamins, which are important for overall health and wellbeing. However, it's important to moderate the consumption of pork ribs due to their higher fat content.

PORK RIBS Health Risks

Pork ribs can be high in saturated fat and cholesterol, which may contribute to heart disease if consumed in excess. Additionally, overcooking pork ribs at high temperatures can lead to the formation of potentially harmful compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). To minimize these risks, consider choosing leaner cuts of pork and grilling ribs at lower temperatures for shorter periods of time.

How much PORK RIBS to eat per day?

It is recommended to consume pork ribs in moderation as part of a balanced diet. The exact amount that is suitable for an individual can vary based on factors such as age, gender, activity level, and overall dietary needs. It's important to consult with a healthcare professional or a registered dietitian to determine the appropriate portion size for you.

Can pork ribs cause allergies?

Pork ribs can potentially cause allergies in some individuals, particularly if they have a pork or meat allergy. Allergic reactions to pork ribs may include hives, digestive issues, or respiratory problems. It's important for individuals with known allergies to pork or meat to avoid consuming pork ribs and consult with a healthcare professional.

Pork ribs Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Pork ribs

Fat 82%
Carbohydrates 0%
Protein 18%

Protein Amino Acids Profile

The ratio of amino acids in Pork ribs. See full profile

Tryptophan 1%
Cystine 1%
Methionine 3%
Tyrosine 4%
Proline 4%
Phenylalanine 4%
Histidine 4%
Serine 4%
Threonine 4%
Glycine 4%
Isoleucine 5%
Valine 5%
Alanine 6%
Arginine 7%
Leucine 8%
Lysine 9%
Aspartic acid 10%
Glutamic acid 16%

Component Breakdown for Pork ribs

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Energy 333kcal
(1,394.05kj)
70% of 478.01kcal
(2000kj)
Carbohydrates 0.00g
0% of (250.00 g)
Sugars 0.00g
Starch 0.00g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Protein 14.75g
12% of (125.00 g)
Fat 30.90g
56% of (55.56 g)
Polyunsaturated fatty acids 4.22g
Monounsaturated fatty acids 14.00g
Saturated fatty acids 10.51g
Cholesterol 54.00mg
Sterols 0.00mg
Alcohol 0.00g
0% of (10 g)
Water 53.74g
2% of (3000 g)
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA
Iron 0.60mg
3% of (18 mg)
Calcium 8.00mg
1% of (1000 mg)
Chromium 6.00ug
24% of (25 ug)
Sodium 58.00mg
4% of (1500 mg)
Iodine 3.00ug
2% of (150 ug)
Copper 0.07mg
0% of (900 mg)
Salt 147.78mg
6% of (2300 mg)
Selenium 14.70ug
27% of (55 ug)
Zinc 1.70mg
21% of (8 mg)
Manganese 0.01mg
1% of (1.8 mg)
Magnesium 12.00mg
4% of (310 mg)
Potassium 190.00mg
8% of (2300 mg)
Fluoride 0.02mg
1% of (3 mg)
Phosphorus 110.00mg
16% of (700 mg)
Molybdenum 0.01mg
0% of (45 mg)
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA
Vitamin d 0.50ug
3% of (15 ug)
Vitamin e 0.54mg
4% of (15 mg)
Vitamin c 0.00mg
0% of (75 mg)
Vitamin b12 0.65ug
27% of (2.4 ug)
Vitamin a (rae) 22.50ug
3% of (700 ug)
Vitamin b1 0.68mg
62% of (1.1 mg)
Vitamin b2 0.17mg
15% of (1.1 mg)
Vitamin b6 0.30mg
23% of (1.3 mg)
Vitamin k 3.20ug
4% of (90 ug)
Niacin equivalents 9.47mg
68% of (14 mg)
Folate 1.50ug
0% of (400 ug)
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA
Tryptophan 0.20g
51% of (0.4 g)
Threonine 0.87g
62% of (1.4 g)
Isoleucine 0.95g
68% of (1.4 g)
Leucine 1.65g
55% of (3 g)
Lysine 1.79g
66% of (2.7 g)
Methionine 0.53g
76% of (0.7 g)
Cystine 0.22g
32% of (0.7 g)
Phenylalanine 0.81g
68% of (1.2 g)
Tyrosine 0.74g
61% of (1.2 g)
Valine 1.01g
59% of (1.7 g)
Arginine 1.29g
Histidine 0.84g
84% of (1 g)
Alanine 1.14g
Aspartic acid 1.89g
Glutamic acid 3.09g
Glycine 0.87g
Proline 0.78g
Serine 0.84g
Hydroxyproline 0.05g
Asparagine -
Cysteine -
Glutamine -
Taurine -
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA
Fibre, total 0.00g
0% of (400 g)
Fibre, dietary 0.00g
0% of (25 g)
Polyols 0.00g
0% of (10 g)
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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