You can easily calculate the calorie and nutritional values of Pork, fresh, variety meats and by-products, tail, cooked, simmered for different amounts (oz, piece, cooked, excluding refuse) by clicking on the CALCULATE button. You can analyze your nutrition history by adding food into your nutrition diary.
Pork, fresh, variety meats and by-products, tail, cooked, simmered contains 396 calories per 100 grams. This value corresponds to about 20% of the daily energy expenditure of an adult burning about 2000 calories a day.
100 grams of Pork, fresh, variety meats and by-products, tail, cooked, simmered contains 0 grams of carbohydrate, 17 grams of protein and 35.8 grams of fat. It consist of 0% carbohydrate, 32% protein and 68% fat. 0% of total calories of the food are from carbohydrate, 17% are from protein, 83% are from fat.
100 grams of Pork, fresh, variety meats and by-products, tail, cooked, simmered is approximately 0% of daily carbohydrate needs, 34% of protein needs and 55% of fat needs of an adult consuming about 2000 calories of energy a day.
Recommended percentages are 50-55% carbohydrate, 15-20% protein and 20-30% fat. Total nutrition content should be close to these percentages for healthy eating.
|Carbohydrate, by difference||0 g|
|Total lipid (fat)||35.8 g|
|Fiber, total dietary||0 g|
|Calcium, Ca||14 mg|
|Iron, Fe||0.79 mg|
|Magnesium, Mg||7 mg|
|Phosphorus, P||47 mg|
|Potassium, K||157 mg|
|Sodium, Na||25 mg|
|Zinc, Zn||1.64 mg|
|Copper, Cu||0.067 mg|
|Manganese, Mn||0.006 mg|
|Selenium, Se||3.1 µg|
|Vitamin C, total ascorbic acid||0 mg|
|Pantothenic acid||0.423 mg|
|Vitamin B-6||0.27 mg|
|Folate, total||4 µg|
|Folic acid||0 µg|
|Folate, food||4 µg|
|Folate, DFE||4 µg|
|Vitamin B-12||0.55 µg|
|Vitamin A, IU||0 IU|
|Vitamini A, RAE||0 µg|
|Fatty acids, total saturated||12.45 g|
|Fatty acids, total monounsaturated||16.89 g|
|Fatty acids, total polyunsaturated||3.94 g|
Some of other foods in the food group Pork Products are listed below. You can learn how many calories are contained in food by clicking on the relevant food and reach other nutritional values, especially carbohydrate, protein and fat.