Pork, crackling, roasted, salted
Data were adjusted from those prepared for AUSNUT which appeared to be based on a recipe that includes approximately 9% added salt. No further information is available on these values. Amino acids were determined in a composite sample of leg and rump steaks, loin chops and forequarters purchased in Melbourne retail outlets in 1984. Iodine value was estimated assuming 9% non-iodised table salt and 91% pork meat. Note low sum of proximates - data should be used with caution.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | |
| Omega-3 | |
| Protein | |
| Total Fat | 42 |
| Total Fructose |
| Name | Value (g) |
|---|---|
| Fructose | |
| Glucose | |
| Sucrose | |
| Maltose | |
| Lactose |
Meat and Meat Products
Pork
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