Pork, fresh, variety meats and by-products, jowl, raw
FDC 168269oz (28 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, fresh, variety meats and by-products, jowl, raw is mostly calories with little else, scoring 16 of 100. Within pork it ranks 51 of 60. Per 100 grams it is a good source of protein (13% DV). Most of its 655 calories per 100 grams come from fat. Worth noting: it is high in saturated fat (25.3 g per 100 g).
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 655 kcal | 33% |
| Total fat | 70 g | 89% |
| Saturated fat | 25 g | 127% |
| Cholesterol | 90 mg | 30% |
| Sodium | 25 mg | 1% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 6.4 g | 13% |
| Potassium | 148 mg | 3% |
| Calcium | 4 mg | 0% |
| Iron | 0.42 mg | 2% |
| Magnesium | 3 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 3 µg | 0% |
| Vitamin E | 0.29 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 183 kcal | 9% |
| Total fat | 19 g | 25% |
| Saturated fat | 7.1 g | 35% |
| Cholesterol | 25 mg | 8% |
| Sodium | 7 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 1.8 g | 4% |
| Potassium | 41 mg | 1% |
| Calcium | 1.1 mg | 0% |
| Iron | 0.12 mg | 1% |
| Magnesium | 0.84 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0.84 µg | 0% |
| Vitamin E | 0.08 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 168269Original 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, cured, feet, pickledDensity 16 vs 16Pork, fresh, separable fat, cookedDensity 17 vs 16Pork, cured, bacon, unpreparedDensity 19 vs 16