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Pork, chop, pan fried (without addition of fat and salt) vs Pork, knuckle, braised (without addition of fat and salt): nutrition comparison
Per 100 g: 240 kcal for Pork, chop, pan fried (without addition of fat and salt), versus 239 kcal for Pork, knuckle, braised (without addition of fat and salt), a difference of 1 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein31.3 g
31.3 g
Fat12.8 g
12.8 g
Vitamin D0.5 µg
0.5 µg
Omega-30.1 g
0.1 g
Energy240 kcal
240 kcal
Protein−5.3 g
Fat+2.9 g
Vitamin D+0.5 µg
Omega-3equal
Energy+1 kcal
Protein36.6 g
36.6 g
Fat9.9 g
9.9 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy239 kcal
239 kcal
Highest vitamin B12 content
Pork, knuckle, braised (without addition of fat and salt) contains 1 µg more vitamin B12 per 100 g.
Highest phosphorus content
Pork, chop, pan fried (without addition of fat and salt) contains 90 mg more phosphorus per 100 g.
Highest protein content
Pork, knuckle, braised (without addition of fat and salt) contains 5.3 g more protein per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Pork, chop, pan fried (without addition of fat and salt) | Pork, knuckle, braised (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 240 kcal | 239 kcal |
| Protein | 31.3 g | 36.6 g |
| Fat | 12.8 g | 9.9 g |
| of which saturated fat | 4.8 g | 3.5 g |
| of which polyunsaturated | 1.3 g | 1 g |
| of which omega-3 | 0.1 g | 0.1 g |
| Carbohydrates | 0 g | 0.9 g |
| of which sugars | 0 g | 0 g |
| Dietary fibre | 0 g | 0 g |
| Water | 55.9 g | 52.6 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 7 mg | 3 mg |
| Iron | 0.6 mg | 1.7 mg |
| Magnesium | 27 mg | 25 mg |
| Phosphorus | 260 mg | 170 mg |
| Potassium | 320 mg | 250 mg |
| Sodium | 56 mg | 57 mg |
| Zinc | 2.2 mg | 2.4 mg |
| Vitamins | ||
| Vitamin D | 0.5 µg | 0 µg |
| Vitamin B12 | 0.9 µg | 1.9 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 3 µg | 3 µg |
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