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Table 2 Nutritional composition of different pork cuts (raw and cooked)a

From: Characteristics of pork belly consumption in South Korea and their health implication

  Energy (kcal/100 g) Water (g/100 g) Protein (g/100 g) Fat (g/100 g) Ash (g/100 g) Carbohydrate (g/100 g)
Belly       
 Raw 348 48.9 15.8 26.4 0.9 8.0
 Roasted 493 32.7 21.9 41.1 1.0 3.3
Ham       
 Raw 235 63.6 18.5 16.5 1.1 0.3
 Roasted 299 45.7 38.2 14.1 0.8 1.2
Loin       
 Raw 155 66.7 22.2 3.8 1.1 6.2
 Roasted 242 57.9 27.3 13.9 1.4 0.0
Tender loin       
 Raw 186 70.8 14.1 13.2 1.4 0.5
 Roasted 220 53.4 40.3 5.3 1.0 0.0
  1. aData from food composition table of Rural Development Administration (2011)