Calorie Database

Searchable online nutrition database

Pork, Fat, Cooked

How many Calories in Pork, fat, cooked?

515 Cals per 100g

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How many Calories in Pork, belly joint/slices, raw, lean and fat?

How many Calories in Pork, extra trimmed fat, raw?

Find out more about Pork.

Pork, fat, cooked also contains:

  • 0.0 g of carbohydrates,
  • 14.2 grams of protein,
  • 50.9 grams of fat and
  • 98.0 mg of cholesterol

per 100g serving.

That represents 25.8% of typical adult GDA (2,000 Cals) for calorie intake, 0.0% of carbohydrate GDA, 28.4% of protein GDA and 72.7% of fat GDA.

Traffic Light Labelling *

Fat High
Saturated Fat High
Sugar Low
Salt Low

* See the NHS Livewell pages for more information on food traffic light labelling.

For additional nutritional data about Pork, fat, cooked including fibre, sugars, vitamins, minerals, fatty acids and more see the data table below.

Nutritional Data

All figures below are expressed per 100g edible portion.

Energy (Calories) 515 Kcals/Calories
Energy (Kilojoules) 2125 KJ
Water 33.1 g
Nitrogen 2.27 g
Protein 14.2 g
Fat 50.9 g
Carbohydrates 0.0 g
Starch 0.0 g
Sugar 0.0 g
Fibre 0.0 g
Alcohol 0.0 g/ml
Saturated fatty acids 17.90 g
Polyunsaturated fatty acids 8.90 g
Trans fatty acids 0.30 g
Cholesterol 98.0 mg


Retinol - Vitamin A Tr mcg
Carotene - Vitamin A Tr mcg
Retinol Equivalent Tr mcg
Vitamin D 2.1 mcg
Vitamin E 0.05 mg
Vitamin K1 0.35 mcg
Thiamin 0.37 mg
Riboflavin 0.16 mg
Niacin 3.8 mg
Tryptophan 1.5 mg
Niacin Equivalent mg
Vitamin B6 0.16 mg
Vitamin B12 Tr mcg
Folate 2 mcg
Pantothenate 0.86 mg
Biotin 8.0 mcg
Vitamin C 0 mg


Sodium 69 mg
Potassium 240 mg
Calcium 10 mg
Magnesium 14 mg
Phosphorus 140 mg
Iron 0.60 mg
Copper 0.05 mg
Zinc 0.9 mg
Chloride 67 mg
Manganese Tr mcg
Selenium 9 mcg
Iodine 5 mcg


Food composition according to product labelling.

Energy (Calories) 513 Kcals/Cals
Energy (KJoules) 2117 KJ
Carbohydrates 0.0 g
Protein 14.2 g
Sugars 0.0 g
Starch 0.0 g


LGC; average of 5 different cuts

As MPG 18-205, vitamin K1 from Bolton-Smith et al Br.J. Nutr.83, 2000