Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

ÚZEI

You are here Homepage » Food » Pork, loin, boneless, separable lean and 3% separable fat, raw

FCDB ID 0279

Pork, loin, boneless, separable lean and 3% separable fat, raw

Maso vepřové, pečeně bez kosti, syrová (separovatelný tuk 3 %)

Pork, loin, boneless, separable lean and 3% separable fat, raw

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 590 kJ
Energy 140 kcal
Fat, total (total lipid) 5.7 g
  Fatty acids, saturated 1.45 g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 22.3 g
Salt 0.1 g

Description of this food by LanguaL codes

A0150 A0459 A0633 A0714 A0726 A0737 A0794 A1022 A1258 A1280 B1136 C0269 E0150 F0003 G0003 H0001 J0001 K0003 M0001 N0001 P0024 R0499

Description of this food by FoodEX2

A01RG#F20.A07QM$F20.A07QR

Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 590 00017, 00047
Energy ENERC kcal 140 00017, 00047
Protein, total [NCF:6.25] PROT g 22.3 00017, 00047
   Nitrogen, total NT g 3.5 00017, 00047
Fat, total (total lipid) [FACF:0.000] FAT g 5.7 00017, 00047
Carbohydrate, total CHOT g 0 00017, 00047
   Carbohydrate, available CHO g 0 00017, 00047
   Fibre, total dietary FIBT g 0 00017, 00047
Water WATER g 71.0 00017, 00047
Ethanol ALC g 0 00017, 00047
Ash (minerals) ASH g 1.1 00017, 00047
Vitamins        
Vitamin B1, thiamin THIA mg 1.01 00017, 00047
Vitamin B2, riboflavin RIBF mg 0.09 00017, 00047
Niacin equivalents NIAEQ NE
   Niacin NIA mg 8.5 00017, 00047
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.64 00017, 00047
Vitamin B6 PYRXN mg 0.53 00017, 00047
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00017, 00047
Vitamin A VITA RE 2 00017, 00047
   Retinol RETOL μg 2 00017, 00047
   beta-carotene CARTB μg 0 00017, 00047
Vitamin D VITD μg
Vitamin E VITE ATE 0.39 00017, 00047
   alpha - tocopherol TOCPHA mg 0.39 00017, 00047
Minerals        
Sodium NA mg 46 00017, 00047
Magnesium MG mg 26 00017, 00047
Phosphorus P mg 225 00017, 00047
Potassium K mg 354 00017, 00047
Calcium CA mg 5 00017, 00047
Iron FE mg 0.4 00017, 00047
Copper CU mg
Zinc ZN mg 1.44 00017, 00047
Selenium SE μg
Iodine ID μg
Salt NACL g 0.1 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00000
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g
   Maltose MALS g
   Saccharose SUCS g
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.45 00017, 00047
   C 4:0 F4:0 g
   C 6:0 F6:0 g
   C 8:0 F8:0 g
   C 10:0 F10:0 g 0.01 00017, 00047
   C 12:0 F12:0 g 0.01 00017, 00047
   C 13:0 F13:0 g
   C 14:0 F14:0 g 0.08 00017, 00047
   C 15:0 F15:0 g
   C 16:0 F16:0 g 1.33 00017, 00047
   C 17:0 F17:0 g 0.01 00017, 00047
   C 18:0 F18:0 g 0.75 00017, 00047
   C 20:0 F20:0 g 0.01 00017, 00047
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 2.43 00017, 00047
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 0.15 00017, 00047
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 2.23 00017, 00047
   C 20:1, n-11 F20:1CN11 g 0.05 00017, 00047
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 0.42 00017, 00047
n-6 fatty acids FACN6 g 0.39 00017, 00047
   C 18:2, n-6 F18:2CN6 g 0.38 00017, 00047
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g 0.01 00017, 00047
n-3 fatty acids FACN3 g 0.03 00017, 00047
   C 18:3, n-3 F18:3CN3 g 0.03 00017, 00047
   C 20:5, n-3 (EPA) F20:5CN3 g
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g
Fatty acids, trans- FATRN g 0.01 00017, 00047
   C 18:1, n-9 trans F18:1TN9 g 0.01 00017, 00047
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 49 00017, 00047
Amino acids        
Glycine GLY mg 930 00017, 00047
Alanine ALA mg 1211 00017, 00047
Valine VAL mg 1040 00017, 00047
Leucine LEU mg 1708 00017, 00047
Isoleucine ILE mg 984 00017, 00047
Serine SER mg 832 00017, 00047
Threonine THR mg 970 00017, 00047
Lysine LYS mg 650 00017, 00047
Aspartic acid ASP mg 1967 00017, 00047
Glutamic acid GLU mg 3140 00017, 00047
Arginine ARG mg 1270 00017, 00047
Cystine CYS mg 391 00017, 00047
Methionine MET mg 573 00017, 00047
Phenylalanine PHE mg 803 00017, 00047
Tyrosine TYR mg 600 00017, 00047
Tryptophan TRP mg
Histidine HIS mg 930 00017, 00047
Proline PRO mg 884 00017, 00047


A list of attached LanguaL ™ descriptors for the food item:

0279 Pork, loin, boneless, separable lean and 3% separable fat, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) [A0150]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
24 RED MEAT AND MEAT PRODUCTS (EFG) [A0714]
03 MEAT AND MEAT PRODUCTS (EUROCODE2) [A0726]
030 MEAT (FROM MAMMALS OTHER THAN MARINE MAMMALS) (MM) (CCPR) [A0737]
RED MEAT (EUROFIR) [A0794]
10000009 - MEAT/POULTRY/GAME/BATRACHIAN - UNPREPARED/UNPROCESSED (PERISHABLE) (G
1010000 - MEAT (EC) [A1258]
1000 PORK PRODUCTS (USDA SR) [A1280]
B. FOOD SOURCE [B1564] SWINE [B1136]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT [C0269]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] TREATMENT APPLIED NOT KNOWN [H0001]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
N. FOOD CONTACT SURFACE [N0010] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] CONTINENTAL CLIMATIC ZONE [R0499]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
Add item to clipboard

Skip navigation