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 |