<P> Due to the fact that pigs can eat unused food originally meant for humans, and due to high availability of such food in many industrialized countries, pork and other products from pigs have become securely sourced and low - priced commodities . This makes pig products very popular as raw material in many industrially produced products . </P> <Table> Pork, fresh, loin, whole, separable lean and fat, cooked, broiled <Tr> <Th_colspan="2"> Nutritional value per 100 g (3.5 oz) </Th> </Tr> <Tr> <Th> Energy </Th> <Td> 1,013 kJ (242 kcal) </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Carbohydrates </Th> <Td> 0.00 g </Td> </Tr> <Tr> <Th> Sugars </Th> <Td> 0.00 g </Td> </Tr> <Tr> <Th> Dietary fibre </Th> <Td> 0.0 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Fat </Th> <Td> 13.92 g </Td> </Tr> <Tr> <Th> Saturated </Th> <Td> 5.230 g </Td> </Tr> <Tr> <Th> Monounsaturated </Th> <Td> 6.190 g </Td> </Tr> <Tr> <Th> Polyunsaturated </Th> <Td> 1.200 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Protein </Th> <Td> 27.32 g </Td> </Tr> <Tr> <Th> Tryptophan </Th> <Td> 0.338 g </Td> </Tr> <Tr> <Th> Threonine </Th> <Td> 1.234 g </Td> </Tr> <Tr> <Th> Isoleucine </Th> <Td> 1.260 g </Td> </Tr> <Tr> <Th> Leucine </Th> <Td> 2.177 g </Td> </Tr> <Tr> <Th> Lysine </Th> <Td> 2.446 g </Td> </Tr> <Tr> <Th> Methionine </Th> <Td> 0.712 g </Td> </Tr> <Tr> <Th> Cystine </Th> <Td> 0.344 g </Td> </Tr> <Tr> <Th> Phenylalanine </Th> <Td> 1.086 g </Td> </Tr> <Tr> <Th> Tyrosine </Th> <Td> 0.936 g </Td> </Tr> <Tr> <Th> Valine </Th> <Td> 1.473 g </Td> </Tr> <Tr> <Th> Arginine </Th> <Td> 1.723 g </Td> </Tr> <Tr> <Th> Histidine </Th> <Td> 1.067 g </Td> </Tr> <Tr> <Th> Alanine </Th> <Td> 1.603 g </Td> </Tr> <Tr> <Th> Aspartic acid </Th> <Td> 2.512 g </Td> </Tr> <Tr> <Th> Glutamic acid </Th> <Td> 4.215 g </Td> </Tr> <Tr> <Th> Glycine </Th> <Td> 1.409 g </Td> </Tr> <Tr> <Th> Proline </Th> <Td> 1.158 g </Td> </Tr> <Tr> <Th> Serine </Th> <Td> 1.128 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Vitamins </Th> <Td> Quantity% DV </Td> </Tr> <Tr> <Th> Vitamin B6 </Th> <Td> 36% 0.464 mg </Td> </Tr> <Tr> <Th> Vitamin B12 </Th> <Td> 29% 0.70 μg </Td> </Tr> <Tr> <Th> Choline </Th> <Td> 19% 93.9 mg </Td> </Tr> <Tr> <Th> Vitamin C </Th> <Td> 1% 0.6 mg </Td> </Tr> <Tr> <Th> Vitamin D </Th> <Td> 9% 53 IU </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Minerals </Th> <Td> Quantity% DV </Td> </Tr> <Tr> <Th> Calcium </Th> <Td> 2% 19 mg </Td> </Tr> <Tr> <Th> Copper </Th> <Td> 4% 0.073 mg </Td> </Tr> <Tr> <Th> Iron </Th> <Td> 7% 0.87 mg </Td> </Tr> <Tr> <Th> Magnesium </Th> <Td> 8% 28 mg </Td> </Tr> <Tr> <Th> Phosphorus </Th> <Td> 35% 246 mg </Td> </Tr> <Tr> <Th> Potassium </Th> <Td> 9% 423 mg </Td> </Tr> <Tr> <Th> Sodium </Th> <Td> 4% 62 mg </Td> </Tr> <Tr> <Th> Zinc </Th> <Td> 25% 2.39 mg </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Other constituents </Th> <Td> Quantity </Td> </Tr> <Tr> <Th> Water </Th> <Td> 57.87 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> <Ul> <Li> Units </Li> <Li> μg = micrograms mg = milligrams </Li> <Li> IU = International units </Li> </Ul> </Td> </Tr> <Tr> <Td_colspan="2"> Percentages are roughly approximated using US recommendations for adults . Source: USDA Nutrient Database </Td> </Tr> </Table> <Tr> <Th_colspan="2"> Nutritional value per 100 g (3.5 oz) </Th> </Tr> <Tr> <Th> Energy </Th> <Td> 1,013 kJ (242 kcal) </Td> </Tr>

Where does meat come from on a pig