Pork, leg joint, raw, lean

Lean pork leg joint is meat from the hind leg of a pig. These figures describe the raw, lean meat rather than a cooked joint or meat with visible fat included. Per 100g, it provides 23g of protein, 3.3g of fat, including 1.1g of saturated fat, and 0.46mg of thiamin. It also supplies other B vitamins and minerals, including phosphorus, zinc and selenium.

Protein supports the growth and repair of body tissues, while thiamin helps the body release energy from food. For people monitoring saturated fat intake, the amount of visible fat eaten and any fat added during cooking are relevant. Cooking also changes the water content, so cooked meat has different values by weight. Full nutrient figures are in the tables below.