五花肉是猪腹部油脂丰富的部位,每100克含518卡路里,并含胆碱。常用于烤制、红烧和制作脆皮肉。
五花肉是取自猪腹部的肥瘦相间部位,以柔嫩口感和浓郁鲜香著称。它常用于制作培根,也适合红烧、烤制和各类脆皮猪肉菜肴。
每 100 克
% 每日参考值基于 2000 千卡饮食
| 营养素 | 含量 | DV% | 半衰期 |
|---|---|---|---|
| 胆碱 | 68.0mg | 12% | |
| 叶酸 | 1.0mcg | 0% | |
| 烟酸 | 3.5mg | 22% | |
| 泛酸 | 0.6mg | 12% | |
| 维生素B2 | 0.2mg | 13% | |
| 维生素B1 | 0.5mg | 44% | |
| 维生素B12 | 0.4mcg | 17% | |
| 维生素B6 | 0.2mg | 13% | |
| 维生素D | 0.4mcg | 2% | |
| 维生素E | 0.3mg | 2% | |
| 维生素K | 0.2mcg | 0% |
| 营养素 | 含量 | DV% | 半衰期 |
|---|---|---|---|
| 钙 | 6.0mg | 1% | |
| 铜 | 45.0mcg | 5% | |
| 铁 | 0.4mg | 2% | |
| 镁 | 12.0mg | 3% | |
| 磷 | 108.0mg | 15% | |
| 钾 | 351.0mg | 7% | |
| 硒 | 29.8mcg | 54% | |
| 钠 | 62.0mg | 3% | |
| 锌 | 1.2mg | 11% |
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