53 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in pork belly joint/slices?
258kcal
in a 100 g portion
258 kcal per 100 g.
Source: UK CoFID 2021, record 18-557, 12 analysed samples. Checked 5 October 2026.
20.2 gFat
19.1 gProtein
0 gFibre
53 %Daily niacin
What’s in a 100 g portion
More than half of a portion is water. The rest is 20.2 g fat and 19.1 g protein.
- 20.2 gFat
- 19.1 gProtein
- 61.7 gWater
About average for meat
Pork belly joint/slices are 258 kcal per 100 g. The 253 meat in this database average 241.
Pork belly joint/slices258
Meat average241
Low in sugar and salt
Low sugars and low salt by UK labelling rules, per 100 g.
Sugars, per portion0 g
Salt, per portion0.17 g
Vitamins and minerals in pork belly joint/slices
Two of the 21 recorded reach the “high in” level. Niacin leads.
Show all 21 with amounts
Niacin (vitamin B3)8.4 mg, 53 %
Thiamin (vitamin B1)0.43 mg, 39 %
Vitamin B60.39 mg, 28 %
Phosphorus160 mg, 23 %
Pantothenic acid (vitamin B5)1.3 mg, 22 %
Selenium0.012 mg, 22 %
Vitamin B120.0005 mg, 20 %
Zinc1.7 mg, 17 %
Vitamin D0.0008 mg, 16 %
Riboflavin (vitamin B2)0.22 mg, 16 %
Potassium290 mg, 14 %
Chloride67 mg, 8.4 %
Copper0.08 mg, 8 %
Magnesium17 mg, 4.5 %
Iron0.6 mg, 4.3 %
Folate0.008 mg, 4 %
Biotin0.001 mg, 2 %
Vitamin E0.22 mg, 1.8 %
Manganese0.02 mg, 1 %
Calcium6 mg, 0.8 %
Vitamin Cnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What pork belly joint/slices don’t give you. And where to find it.
No recorded vitamin C or vitamin A, and only 1.8 % of the vitamin E reference intake per 100 g.
Vitamin C
0mgin pork belly joint/slices
Find it inCherries, West Indian2150 % per 100 g
Vitamin A
Tracein pork belly joint/slices
Find it inLiver, calf, fried3152 % per 100 g
Vitamin E
1.8%in pork belly joint/slices, per 100 g
Find it inSunflower seeds, toasted326 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
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Pork belly joint/slices against other meat
Per 100 g, liver (pig, raw) have the most niacin in this comparison, followed by bacon rashers (streaky, fried).
19.4mg
11.5mg
8.7mg
8.4mg
5.1mg
5mg
All values per 100 g, from the same dataset. Differences are against pork belly joint/slices.
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Questions about pork belly joint/slices
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of pork belly joint/slices?
A typical portion (100 g cooked) gives 258 kcal. Per 100 g the figure is 258 kcal.
Is pork belly joint/slices high in niacin?
Yes. Pork, belly joint/slices, raw, lean and fat have 8.4 mg niacin per 100 g, 53 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do pork belly joint/slices have most of?
By share of the daily reference intake: niacin (8.4 mg, 53 %), thiamin (0.43 mg, 39 %) and vitamin B6 (0.39 mg, 28 %) per 100 g.
Are pork belly joint/slices a good source of protein?
Pork, belly joint/slices, raw, lean and fat have 19.1 g protein per 100 g, 30 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-557, Pork, belly joint/slices, raw, lean and fat, 12 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of retail cuts of pork, 1992-1993. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More meat
From the same group, with calories per 100 g, and the foods with the most niacin.
More meat
- Oxtail, raw171 kcal
- Pork, mince, raw164 kcal
- Tongue, ox, meat only, pickled, stewed293 kcal
- Beef, fat, average, cooked533 kcal
- Beef, stewing steak, frozen, stewed, lean and fat212 kcal
- Heart, ox, raw104 kcal
- All 253 meat