Domestic Pig (Piglet, Pork) · Sus scrofa domestica

Pork, fresh, variety meats and by-products, tongue, cooked, braised

Nutrition facts per 100 g · edible portion

Animal Foods

Serving size

Compare

369 forms & preparations

Keto-friendly Gluten-free Dairy-free

Dietary labels are inferred automatically from Pork, fresh, variety meats and by-products, tongue, cooked, braised's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

14%

271 kcal Calories

48%

24.1 g Protein

0.0 g Carbs

24%

18.6 g Fat

Good nutrient density 29/100

How many beneficial nutrients Pork, fresh, variety meats and by-products, tongue, cooked, braised delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Pork, fresh, variety meats and by-products, tongue, cooked, braised come from — the split across carbs, fat & protein.

271 kcal / serving

63% from fat

Carbs 0%

0.0 g per serving
Fat 63%

18.6 g per serving
Protein 37%

24.1 g per serving

What Pork, fresh, variety meats and by-products, tongue, cooked, braised is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Vitamin B12100% Protein48% Zinc41% Riboflavin (B2)39% Niacin (B3)33% Iron28% Selenium28% Thiamin (B1)26% Vitamin B614% Phosphorus14% Copper12% Pantothenic Acid (B5)10%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	0.0 g	0%
Dietary Fiber	0.0 g	0%

Fats & Fatty Acids	Amount	% DV
Total Fat	18.6 g	24%
Saturated Fat	6.4 g	32%
Monounsaturated Fat	8.8 g	—
Polyunsaturated Fat	1.9 g	—
Omega-3 Fatty Acids	90.0 mg	—
Omega-6 Fatty Acids	1,840.0 mg	—
Capric Acid	20.0 mg	—
Lauric Acid	90.0 mg	—
Myristic Acid	340.0 mg	—
Palmitic Acid	4,129.0 mg	—
Stearic Acid	1,870.0 mg	—
Palmitoleic Acid	700.0 mg	—
Oleic Acid	7,889.0 mg	—
Gadoleic Acid	170.0 mg	—
Linoleic Acid	1,840.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	24.1 g	48%
Histidine	605.0 mg	—
Isoleucine	1,099.0 mg	—
Leucine	1,932.0 mg	—
Lysine	1,970.0 mg	—
Methionine	540.0 mg	—
Phenylalanine	999.0 mg	—
Threonine	1,018.0 mg	—
Tryptophan	278.0 mg	—
Valine	1,253.0 mg	—
Arginine	1,488.0 mg	—
Aspartic Acid	2,240.0 mg	—
Glutamic Acid	3,035.0 mg	—
Glycine	1,781.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	0.0 mcg	0%
Vitamin C	1.7 mg	2%
Vitamin D	~	—
Vitamin E	~	—
Vitamin K	~	—
Thiamin (B1)	0.3 mg	26%
Riboflavin (B2)	0.5 mg	39%
Niacin (B3)	5.3 mg	33%
Vitamin B6	0.2 mg	14%
Folate (B9)	4.0 mcg	1%
Vitamin B12	2.4 mcg	100%
Pantothenic Acid (B5)	0.5 mg	10%

Minerals	Amount	% DV
Calcium	19.0 mg	1%
Iron	5.0 mg	28%
Magnesium	20.0 mg	5%
Phosphorus	174.0 mg	14%
Potassium	237.0 mg	5%
Sodium	109.0 mg	5%
Zinc	4.5 mg	41%
Copper	0.1 mg	12%
Manganese	0.0 mg	0%
Selenium	15.5 mcg	28%

Sterols	Amount	% DV
Cholesterol	146.0 mg	49%
Phytosterols	0.0 mg	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	0.8 g	—

About Pork, fresh, variety meats and by-products, tongue, cooked, braised

Pork is the meat of the domestic pig (Sus scrofa domesticus) and the most widely eaten meat in the world, valued for its mild, slightly sweet flavor and versatility. The carcass yields an enormous range of cuts and products, from lean tenderloin, loin chops, and leg to rich belly, shoulder, and ribs, plus cured favorites like bacon, ham, sausage, and prosciutto. Pork is a good source of high-quality protein and especially rich in thiamin, along with vitamin B12, niacin, zinc, selenium, and phosphorus.

Lean cuts such as loin and tenderloin are healthy choices, while fattier belly and shoulder reward slow cooking. Tender cuts are grilled, roasted, or pan-fried just until the juices run clear, and tougher shoulder and ribs are braised, smoked, or barbecued until fork-tender, a cornerstone of cooking from the American South to East Asia. Modern pork is safely cooked to a slightly pink 145 degrees Fahrenheit with a rest.

Choose firm, pinkish meat, and store pork chilled, using fresh cuts within a few days or freezing them.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Pork, fresh, variety meats and by-products, tongue, cooked, braised?

There are 271 calories in 100 g of Pork, fresh, variety meats and by-products, tongue, cooked, braised, or about 626 calories in 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (231 g).

How much protein is in Pork, fresh, variety meats and by-products, tongue, cooked, braised?

Pork, fresh, variety meats and by-products, tongue, cooked, braised contains 24.1 g of protein per 100 g.

How many carbs are in Pork, fresh, variety meats and by-products, tongue, cooked, braised?

Pork, fresh, variety meats and by-products, tongue, cooked, braised has 0.0 g of carbohydrates per 100 g.

How much fat is in Pork, fresh, variety meats and by-products, tongue, cooked, braised?

Pork, fresh, variety meats and by-products, tongue, cooked, braised provides 18.6 g of total fat per 100 g.

What is Pork, fresh, variety meats and by-products, tongue, cooked, braised a good source of?

Pork, fresh, variety meats and by-products, tongue, cooked, braised is an excellent source of Vitamin B12 (100% DV), Protein (48% DV), Zinc (41% DV), Riboflavin (B2) (39% DV), Niacin (B3) (33% DV) and Iron (28% DV) and a good source of Vitamin B6, Phosphorus, Copper and Pantothenic Acid (B5) (per 100 g). Daily Values are based on a 2,000-calorie diet.