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Sausages and cold meats

Pork, loin, cured, raw

Cooked sausage products 156 kcal / 100 g FSVO V7.1

100 g of Pork, loin, cured, raw provides 156 kcal (655 kJ). Its composition stands out for its content of protein (21.7 g) and vitamin B12 (1 µg) per 100 g. This food belongs to the “Cooked sausage products” category (“Sausages and cold meats” family) of the Swiss database.

Pork, loin, cured, raw

The essentials for 100 g

Protein21.7 g 43%
Fat7.5 g 11%
Carbohydrates0.5 g 0%
Dietary fibre0 g 0%

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

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy156 kcal (655 kJ)C8%
Protein21.7 gA43%
Fat7.5 gE11%
of which saturated fat3.3 gE16%
of which polyunsaturated0.6 gEn/a
of which omega-30.1 gCn/a
Carbohydrates0.5 gA0%
of which sugars0 gA0%
Dietary fibre0 gA0%
Water67.5 gAn/a
Alcohol0 gAn/a
Minerals
Calcium32 mgA4%
Iron1.5 mgA11%
Magnesium54 mgA14%
Phosphorus98 mgA14%
Potassium240 mgA12%
Sodium2,470 mgA103%
Zinc1.1 mgA11%
Vitamins
Vitamin Dtraces µgAn/a
Vitamin B121 µgA40%
Vitamin C0 mgA0%
Folate2 µgA1%

* 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.

Protein43%
Fat11%
Carbohydrates0%
Dietary fibre0%
Sodium103%
Vitamin B1240%
Magnesium14%
Phosphorus14%
Potassium12%

Quick comparison

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

ComparisonProteinFatEnergy
vs Ham, cooked+ 1.5 g+ 5.2 g+ 52 kcal
vs Turkey breast, cured, cooked, sliced+ 0.8 g+ 5.8 g+ 56 kcal
vs Pork, ham from shoulder, cooked+ 3.1 g+ 4.2 g+ 50 kcal
vs Rollschinken, cured and smoked pork meat+ 1.4 g− 3.1 g− 25 kcal
vs Cooked cured meat (average)+ 1.9 g− 8.1 g− 67 kcal

Similar foods

Within the “Sausages and cold meats” family, selected by nutritional proximity (method v1.0).

Cervelat (Swiss sausage)Cervelat (Swiss sausage)249 kcalLyoner sausage (poultry)Lyoner sausage (poultry)205 kcalHam, cookedHam, cooked104 kcalTurkey breast, cured, cooked, slicedTurkey breast, cured, cooked, sliced100 kcalPork, ham from shoulder, cookedPork, ham from shoulder, cooked106 kcalCooked cured meat (average)Cooked cured meat (average)223 kcalCotto (meat product)Cotto (meat product)93 kcalLiver sausageLiver sausage253 kcal

Frequently asked questions

How many calories in 100 g of Pork, loin, cured, raw?
100 g of Pork, loin, cured, raw provides 156 kcal, i.e. 655 kJ (FSVO data V7.1).
How much protein in 100 g of Pork, loin, cured, raw?
100 g provides 21.7 g of protein, i.e. 43% of the adult reference value (50 g).
What is the fat content of 100 g of Pork, loin, cured, raw?
100 g contains 7.5 g of fat, of which 3.3 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, loin, cured, raw” 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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