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Pork chops in mustard and cream, homemade

Pork chops in mustard and cream is a homemade meat dish served with a mustard and cream sauce. It mainly provides protein and fat. Per 100g, the dish contains 16g of protein and 19g of fat, including 7.6g of saturated fat, and provides 1090 kJ of energy.

Protein supports the growth and repair of body tissues. The fat content contributes to the dish’s energy content, and the saturated fat is worth noting for people monitoring their intake. The supplied recipe data also record alcohol, which is relevant for people avoiding it. Nutrient amounts can vary with the ingredients used in homemade recipes. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

263 kcal

Energy

1090 kJ

Graisse

19g

of which saturates

7.6g

Carbohydrate

1g

of which sugars

1g

Fibre

0.2g

Protéines

16g

Sel

0.5g

Alcool

3.2g

Eau

60g

Cholestérol

56mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

86µg

Vitamine D

0.6µg

Vitamine E

0.57mg

Vitamine C

Trace

Thiamin (B1)

0.31mg

Riboflavin (B2)

0.1mg

Niacin (B3)

4.5mg

Vitamine B6

0.17mg

Vitamine B12

0.3µg

Folate

3µg

Calcium

29mg

Fer

0.57mg

Magnésium

23mg

Phosphorus

150mg

Potassium

296mg

Sodium

200mg

Zinc

1mg

Copper

0.05mg

Other types of pork chops in mustard and cream

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pork chops in mustard and cream, homemade, weighed with bone

230 kcal

14g

17g

0.1g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine