Pork, cured, feet, pickled
FDC 167870oz (85 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 16 · -21 vs Pork medianOn our Nutrient Density Score, which measures beneficial nutrients per calorie relative to the foods we cover, Pork, cured, feet, pickled is mostly calories with little else, scoring 16 of 100. Within pork it ranks 50 of 60. Per 100 grams it is an excellent source of protein (23% DV). Most of its 140 calories per 100 grams come from fat. Worth noting: it is high in sodium (946 mg per 100 g).
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | 7% |
| Total fat | 10 g | 13% |
| Saturated fat | 2.9 g | 15% |
| Cholesterol | 83 mg | 28% |
| Sodium | 946 mg | 41% |
| Carbohydrate | 0.01 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 12 g | 23% |
| Potassium | 13 mg | 0% |
| Calcium | 32 mg | 2% |
| Iron | 0.31 mg | 2% |
| Magnesium | 11 mg | 3% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 11 µg | 1% |
| Vitamin E | 0.21 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 119 kcal | 6% |
| Total fat | 8.5 g | 11% |
| Saturated fat | 2.5 g | 12% |
| Cholesterol | 71 mg | 24% |
| Sodium | 804 mg | 35% |
| Carbohydrate | 0.01 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 9.9 g | 20% |
| Potassium | 11 mg | 0% |
| Calcium | 27 mg | 2% |
| Iron | 0.26 mg | 1% |
| Magnesium | 9.4 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 9.4 µg | 1% |
| Vitamin E | 0.18 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 167870Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the pork median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Pork, fresh, separable fat, cookedDensity 17 vs 16Pork, cured, bacon, unpreparedDensity 19 vs 16Pork, fresh, composite of separable fat, with added solution, cookedDensity 20 vs 16