United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  07058, Pickle and pimiento loaf, pork
heading Nutrient Unit
Value per 100 g

slice 38 g

slices 57 g
Proximates Water g 60.29 22.91 34.37
Proximates Energy kcal 225 86 128
Proximates Protein g 11.23 4.27 6.40
Proximates Total lipid (fat) g 15.95 6.06 9.09
Proximates Carbohydrate, by difference g 8.46 3.21 4.82
Proximates Fiber, total dietary g 1.5 0.6 0.9
Proximates Sugars, total g 8.46 3.21 4.82
Minerals Calcium, Ca mg 109 41 62
Minerals Iron, Fe mg 1.33 0.51 0.76
Minerals Magnesium, Mg mg 34 13 19
Minerals Phosphorus, P mg 153 58 87
Minerals Potassium, K mg 371 141 211
Minerals Sodium, Na mg 1040 395 593
Minerals Zinc, Zn mg 1.68 0.64 0.96
Vitamins Vitamin C, total ascorbic acid mg 7.8 3.0 4.4
Vitamins Thiamin mg 0.392 0.149 0.223
Vitamins Riboflavin mg 0.115 0.044 0.066
Vitamins Niacin mg 2.486 0.945 1.417
Vitamins Vitamin B-6 mg 0.418 0.159 0.238
Vitamins Folate, DFE µg 37 14 21
Vitamins Vitamin B-12 µg 0.54 0.21 0.31
Vitamins Vitamin A, RAE µg 78 30 44
Vitamins Vitamin A, IU IU 260 99 148
Vitamins Vitamin E (alpha-tocopherol) mg 0.40 0.15 0.23
Vitamins Vitamin D (D2 + D3) µg 0.8 0.3 0.5
Vitamins Vitamin D IU 33 13 19
Vitamins Vitamin K (phylloquinone) µg 5.1 1.9 2.9
Lipids Fatty acids, total saturated g 5.287 2.009 3.014
Lipids Fatty acids, total monounsaturated g 7.060 2.683 4.024
Lipids Fatty acids, total polyunsaturated g 2.804 1.066 1.598
Lipids Cholesterol mg 58 22 33
Other Caffeine mg 0 0 0