Nutrition
Pork shoulder steaks, brussels slaw and apple puree
345 g per serve
Based on 2 of 3 ingredients
Proximates
| Ash | 1.4 | g |
| Carbohydrate, by difference | 12.8 | g |
| Energy | 327 | kcal |
| Energy | 1367 | kj |
| Fiber, total dietary | 1.3 | g |
| Fructose | 6 | g |
| Glucose | 3.3 | g |
| Protein | 26.4 | g |
| Sucrose | 0.8 | g |
| Sugars, Total | 10.1 | g |
| Total lipid (fat) | 18.7 | g |
| Water | 190.4 | g |
Minerals
| Calcium, Ca | 29 | mg |
| Carotene, beta | 17 | µg |
| Copper, Cu | 0.2 | mg |
| Cryptoxanthin, beta | 13 | µg |
| Iron, Fe | 1.8 | mg |
| Lutein + zeaxanthin | 18 | µg |
| Magnesium, Mg | 34 | mg |
| Manganese, Mn | 0.1 | mg |
| Phosphorus, P | 296 | mg |
| Potassium, K | 567 | mg |
| Retinol | 3 | µg |
| Selenium, Se | 39.3 | µg |
| Sodium, Na | 91.5 | mg |
| Tocopherol, beta | 0 | mg |
| Tocopherol, gamma | 0 | mg |
| Vitamin A, IU | 50 | iu |
| Vitamin A, RAE | 5 | µg |
| Vitamin D (D2 + D3) | 1.1 | µg |
| Vitamin D (D2 + D3), International Units | 45 | iu |
| Vitamin D3 (cholecalciferol) | 1.1 | µg |
| Vitamin E (alpha-tocopherol) | 0.4 | mg |
| Zinc, Zn | 4.7 | mg |
Vitamins
| Betaine | 5.9 | mg |
| Choline, total | 113.4 | mg |
| Niacin | 6.4 | mg |
| Pantothenic acid | 2.2 | mg |
| Riboflavin | 0.6 | mg |
| Thiamin | 0.8 | mg |
| Vitamin B-12 | 1.4 | µg |
| Vitamin B-6 | 0.8 | mg |
| Vitamin C, total ascorbic acid | 4 | mg |
| Vitamin K (phylloquinone) | 0.6 | µg |
Amino acids
| Alanine | 1.5 | g |
| Arginine | 1.7 | g |
| Aspartic acid | 2.6 | g |
| Cystine | 0.3 | g |
| Glutamic acid | 4.2 | g |
| Glycine | 1.2 | g |
| Histidine | 1.1 | g |
| Hydroxyproline | 0.1 | g |
| Isoleucine | 1.3 | g |
| Leucine | 2.2 | g |
| Lysine | 2.4 | g |
| Methionine | 0.7 | g |
| Phenylalanine | 1.1 | g |
| Proline | 1.1 | g |
| Serine | 1.1 | g |
| Threonine | 1.2 | g |
| Tryptophan | 0.3 | g |
| Tyrosine | 1 | g |
| Valine | 1.4 | g |
Lipids
| Cholesterol | 93 | mg |
| Fatty acids, total monounsaturated | 7.8 | g |
| Fatty acids, total polyunsaturated | 2.4 | g |
| Fatty acids, total saturated | 6.5 | g |
| Fatty acids, total trans | 0.2 | g |
| Fatty acids, total trans-monoenoic | 0.1 | g |
| Fatty acids, total trans-polyenoic | 0.1 | g |
| MUFA 14:1 | 0 | g |
| MUFA 16:1 | 0.4 | g |
| MUFA 17:1 | 0 | g |
| MUFA 18:1 | 7.3 | g |
| MUFA 18:1 c | 7.2 | g |
| MUFA 20:1 | 0.1 | g |
| PUFA 18:2 | 2.1 | g |
| PUFA 18:2 n-6 c,c | 2 | g |
| PUFA 18:3 | 0.1 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.1 | g |
| PUFA 18:3 n-6 c,c,c | 0 | g |
| PUFA 20:2 n-6 c,c | 0.1 | g |
| PUFA 20:3 | 0 | g |
| PUFA 20:4 | 0.1 | g |
| SFA 10:0 | 0 | g |
| SFA 12:0 | 0 | g |
| SFA 14:0 | 0.2 | g |
| SFA 15:0 | 0 | g |
| SFA 16:0 | 4 | g |
| SFA 17:0 | 0.1 | g |
| SFA 18:0 | 2.2 | g |
| SFA 20:0 | 0 | g |
| SFA 22:0 | 0 | g |
| TFA 18:1 t | 0.1 | g |
| TFA 18:2 t,t | 0.1 | g |