meat
Whole Pig
Whole Pig is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Raw, whole, dressed · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 216 kcal |
| Protein | 18.9 g |
| Carbohydrate | 0 g |
| Fibre | 0 g |
| Fat | 14.9 g |
| of which saturates | 5.3 g |
| Monounsaturated fat | 6.6 g |
| Polyunsaturated fat | 1.6 g |
| Cholesterol | 67 mg |
| Sodium | 55 mg |
| Potassium | 335 mg |
| Calcium | 19 mg |
| Iron | 0.9 mg |
| Magnesium | 21 mg |
| Phosphorus | 200 mg |
| Zinc | 2 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 28.4 µg |
| Vitamin A | 2 µg |
| Vitamin C | 0.5 mg |
| Thiamin | 0.8 mg |
| Riboflavin | 0.3 mg |
| Niacin | 4.5 mg |
| Vitamin B6 | 0.4 mg |
| Folate | 5 µg |
| Vitamin B12 | 0.7 µg |
USDA FDC SR Legacy record 167888. USDA publishes no record for a whole dressed pig. Cited against its composite of trimmed retail cuts (leg, loin, shoulder and spareribs), separable lean and fat, raw. This is the closest thing it carries to an average across the carcass, since a whole roast pig runs through the same mix of cuts on and off the bone.