Pork, leg joint, roasted, lean and fat

Roasted pork leg joint is a cut of pork cooked by roasting. The figures here describe the meat with both lean and fat included, with no fat removed, but exclude crackling. It mainly provides protein and fat. Per 100g, it contains 30g of protein and 16g of fat, including 5.6g of saturated fat, and provides 1091 kJ of energy.

Protein supports the growth and repair of body tissues. Pork also provides B vitamins, which help the body release energy from food, and zinc, which supports normal immune function. The fat and saturated fat content are relevant for people monitoring their energy or saturated fat intake. Full nutrient figures are in the tables below.