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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

Energía

263 kcal

Energía

1090 kJ

Grasa

19g

of which saturates

7.6g

Carbohydrate

1g

of which sugars

1g

Fibra

0.2g

Proteína

16g

Sal

0.5g

Alcohol

3.2g

Agua

60g

Colesterol

56mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

86µg

Vitamina D

0.6µg

Vitamina E

0.57mg

Vitamina C

Trace

Thiamin (B1)

0.31mg

Riboflavin (B2)

0.1mg

Niacin (B3)

4.5mg

Vitamin B6

0.17mg

Vitamina B12

0.3µg

Ácido fólico

3µg

Calcio

29mg

Hierro

0.57mg

Magnesio

23mg

Phosphorus

150mg

Potasio

296mg

Sodio

200mg

Zinc

1mg

Cobre

0.05mg

Other types of pork chops in mustard and cream

Alimentos

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente