豚バラ肉は豚の腹側の脂の多い部位です。100gで518kcalあり、コリンを含みます。焼き物、煮込み、カリッとした料理で人気です。
豚バラ肉は豚の腹側から取れる脂の多い部位で、やわらかな食感と濃いうま味で知られています。ベーコンの原料として使われるほか、煮込み、ロースト、皮や表面をカリッと仕上げる豚肉料理によく使われます。100gあたり518kcalで、コリンを含みます。
100gあたり
% Daily Value based on a 2000 kcal diet
| 栄養素 | 量 | DV% | 半減期 |
|---|---|---|---|
| コリン | 68.0mg | 12% | |
| 葉酸 | 1.0mcg | 0% | |
| ナイアシン | 3.5mg | 22% | |
| パントテン酸 | 0.6mg | 12% | |
| ビタミンB2 | 0.2mg | 13% | |
| ビタミンB1 | 0.5mg | 44% | |
| ビタミンB12 | 0.4mcg | 17% | |
| ビタミンB6 | 0.2mg | 13% | |
| ビタミンD | 0.4mcg | 2% | |
| ビタミンE | 0.3mg | 2% | |
| ビタミンK | 0.2mcg | 0% |
| 栄養素 | 量 | DV% | 半減期 |
|---|---|---|---|
| カルシウム | 6.0mg | 1% | |
| 銅 | 45.0mcg | 5% | |
| 鉄 | 0.4mg | 2% | |
| マグネシウム | 12.0mg | 3% | |
| リン | 108.0mg | 15% | |
| カリウム | 351.0mg | 7% | |
| セレン | 29.8mcg | 54% | |
| ナトリウム | 62.0mg | 3% | |
| 亜鉛 | 1.2mg | 11% |
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