Pork, leg joint, roasted, lean and fat, trimmed

This is roasted pork leg joint containing both lean meat and fat, with the fat beneath the skin and the crackling removed. It mainly provides protein and fat, along with B vitamins and minerals. Per 100g, it contains 33g of protein, 8.1g of fat, including 2.9g of saturated fat, and 0.56mg of thiamin.

Protein supports the growth and repair of body tissues, while thiamin helps the body release energy from food. The saturated fat content is worth noting for people monitoring their intake, even though the outer fat and crackling have been removed. Added salt, sauces or gravy can change the salt content of the meal. Full nutrient figures are provided in the tables below.