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Pork, fresh, variety meats and by-products, chitterlings, cooked, simmered
| Calories 233 |
Calories from Fat 178 |
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[1] |
| Nutrient | Quantity | Units |
|---|
| Alcohol, ethyl | 0.00 | g | | Ash | 0.30 | g | | Caffeine | 0.00 | mg | | Calcium, Ca | 25.00 | mg | | Carbohydrate, by difference | 0.00 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 0.00 | mcg | | Cholesterol | 277.00 | mg | | Choline, total | 471.00 | mg | | Copper, Cu | 0.05 | mg | | Cryptoxanthin, beta | 0.00 | mcg | | Energy | 975.00 | kJ | | Energy | 233.00 | kcal | | Fatty acids, total monounsaturated | 7.07 | g | | Fatty acids, total polyunsaturated | 1.22 | g | | Fatty acids, total saturated | 9.52 | g | | Fatty acids, total trans | 0.00 | g | | Fiber, total dietary | 0.00 | g | | Folate, DFE | 1.00 | mcg_DFE | | Folate, food | 1.00 | mcg | | Folate, total | 1.00 | mcg | | Folic acid | 0.00 | mcg | | Iron, Fe | 1.47 | mg | | Lutein + zeaxanthin | 0.00 | mcg | | Lycopene | 0.00 | mcg | | Magnesium, Mg | 9.00 | mg | | Manganese, Mn | 0.09 | mg | | Niacin | 0.09 | mg | | Pantothenic acid | 0.09 | mg | | Phosphorus, P | 66.00 | mg | | Potassium, K | 14.00 | mg | | Protein | 12.49 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.05 | mg | | Selenium, Se | 27.00 | mcg | | Sodium, Na | 18.00 | mg | | Sugars, total | 0.00 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.01 | mg | | Tocopherol, beta | 0.00 | mg | | Tocopherol, delta | 0.00 | mg | | Tocopherol, gamma | 0.03 | mg | | Total lipid (fat) | 20.32 | g | | Vitamin A, IU | 0.00 | IU | | Vitamin A, RAE | 0.00 | mcg_RAE | | Vitamin B-12 | 0.42 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.00 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Vitamin D | 0.00 | IU | | Vitamin D (D2 + D3) | 0.00 | mcg | | Vitamin D3 (cholecalciferol) | 0.00 | mcg | | Vitamin E (alpha-tocopherol) | 0.23 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 0.00 | mcg | | Water | 67.87 | g | | Zinc, Zn | 1.85 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- Nutrient Data Laboratory, ARS, USDA. "Variety Meats All Food Groups". 2003 Beltsville MD
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