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Meat and offal

Pork, knuckle, braised (without addition of fat and salt)

Pork 239 kcal / 100 g FSVO V7.1

100 g of Pork, knuckle, braised (without addition of fat and salt) provides 239 kcal (1,000 kJ). Its composition stands out for its content of vitamin B12 (1.9 µg) and protein (36.6 g) per 100 g. This food belongs to the “Pork” category (“Meat and offal” family) of the Swiss database.

No. 7 · sources of protein
Pork, knuckle, braised (without addition of fat and salt)

The essentials for 100 g

Protein36.6 g 73%
Fat9.9 g 14%
Carbohydrates0.9 g 0%
Dietary fibre0 g 0%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy239 kcal (1,000 kJ)C12%
Protein36.6 gC73%
Fat9.9 gC14%
of which saturated fat3.5 gC18%
of which polyunsaturated1 gCn/a
of which omega-30.1 gCn/a
Carbohydrates0.9 gC0%
of which sugars0 gC0%
Dietary fibre0 gC0%
Water52.6 gCn/a
Alcohol0 gCn/a
Minerals
Calcium3 mgC0%
Iron1.7 mgC12%
Magnesium25 mgC7%
Phosphorus170 mgC24%
Potassium250 mgC13%
Sodium57 mgC2%
Zinc2.4 mgC24%
Vitamins
Vitamin D0 µgC0%
Vitamin B121.9 µgC74%
Vitamin C0 mgC0%
Folate3 µgC2%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein73%
Fat14%
Carbohydrates0%
Dietary fibre0%
Vitamin B1274%
Phosphorus24%
Zinc24%
Potassium13%
Iron12%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Pork, round, schnitzel, pan fried (without addition of fat and salt)+ 3.6 g+ 6.6 g+ 77 kcal
vs Pork, chuck, medium, roast in oven (without addition of fat and salt)+ 7 g+ 0.6 g+ 37 kcal
vs Pork, chopped, pan fried (without addition of fat and salt)+ 6.8 g+ 3.5 g+ 63 kcal
vs Pork, chuck, well done, roast in oven (without addition of fat and salt)+ 4.1 g− 0.3 g+ 18 kcal
vs Pork, chop, pan fried (without addition of fat and salt)+ 5.3 g− 2.9 g− 1 kcal

Similar foods

Within the “Meat and offal” family, selected by nutritional proximity (method v1.0).

Pork, knuckle, rawPork, knuckle, raw173 kcalPork, round, schnitzel, rawPork, round, schnitzel, raw115 kcalPork, round, schnitzel, pan fried (without addition of fat and salt)Pork, round, schnitzel, pan fried (without addition of fat and salt)162 kcalPork, chuck, medium, roast in oven (without addition of fat and salt)Pork, chuck, medium, roast in oven (without addition of fat and salt)202 kcalPork, chopped, pan fried (without addition of fat and salt)Pork, chopped, pan fried (without addition of fat and salt)176 kcalPork, filet, pan fried (without addition of fat and salt)Pork, filet, pan fried (without addition of fat and salt)153 kcalPork, throat, pan fried (without addition of fat and salt)Pork, throat, pan fried (without addition of fat and salt)255 kcal

Frequently asked questions

How many calories in 100 g of Pork, knuckle, braised (without addition of fat and salt)?
100 g of Pork, knuckle, braised (without addition of fat and salt) provides 239 kcal, i.e. 1,000 kJ (FSVO data V7.1).
How much protein in 100 g of Pork, knuckle, braised (without addition of fat and salt)?
100 g provides 36.6 g of protein, i.e. 73% of the adult reference value (50 g).
Where does this food rank for protein content?
With 36.6 g per 100 g, this food ranks 7th in our protein content ranking, out of 1,166 foods in the database with a recorded value.
What is the fat content of 100 g of Pork, knuckle, braised (without addition of fat and salt)?
100 g contains 9.9 g of fat, of which 3.5 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Pork, knuckle, braised (without addition of fat and salt)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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