94 %
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 leg joint?
142kcal
in a 100 g portion
142 kcal per 100 g.
Source: UK CoFID 2021, record 18-513. Checked 5 October 2026.
5.8 gFat
22.4 gProtein
0 gFibre
94 %Daily niacin
What’s in a 100 g portion
More than half of a portion is water. The rest is 22.4 g protein and 5.8 g fat.
- 5.8 gFat
- 22.4 gProtein
- 72.3 gWater
Below average for meat
Pork leg joint is 142 kcal per 100 g. The 253 meat in this database average 241.
Pork leg joint142
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 portion0.14 g
Vitamins and minerals in pork leg joint
Three of the 21 recorded reach the “high in” level. Niacin leads by a long way.
Show all 21 with amounts
Niacin (vitamin B3)15 mg, 94 %
Thiamin (vitamin B1)0.45 mg, 41 %
Selenium0.022 mg, 40 %
Phosphorus200 mg, 29 %
Vitamin B60.33 mg, 24 %
Vitamin B120.0005 mg, 20 %
Potassium367 mg, 18 %
Zinc1.7 mg, 17 %
Vitamin D0.0007 mg, 14 %
Pantothenic acid (vitamin B5)0.84 mg, 14 %
Biotin0.0043 mg, 8.6 %
Magnesium25 mg, 6.7 %
Riboflavin (vitamin B2)0.09 mg, 6.4 %
Chloride50 mg, 6.3 %
Iron0.62 mg, 4.4 %
Vitamin E0.3 mg, 2.5 %
Folate0.005 mg, 2.5 %
Copper0.02 mg, 2 %
Calcium5 mg, 0.6 %
Manganese0.01 mg, 0.5 %
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 leg joint doesn’t give you. And where to find it.
No recorded vitamin C, vitamin A or iodine.
Vitamin C
0mgin pork leg joint
Find it inCherries, West Indian2150 % per 100 g
Vitamin A
Tracein pork leg joint
Find it inLiver, calf, fried3152 % per 100 g
Iodine
Tracein pork leg joint
Find it inSeaweed, kombu, dried, raw293780 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Pork leg joint against other meat
Per 100 g, liver (ox, stewed) has the most niacin in this comparison, followed by veal (escalope, fried) and pork leg joint.
15.6mg
15.4mg
15mg
12.5mg
9.2mg
3.8mg
Liver, ox, stewed+0.6 mg
Veal, escalope, fried+0.4 mg
Pork, leg joint, raw, lean and fat, trimmedthis page
Saveloy, unbattered, takeaway−11.2 mg
All values per 100 g, from the same dataset. Differences are against pork leg joint.
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Questions about pork leg joint
The questions people ask about pork leg joint, answered from the dataset.
How many calories are in a portion of pork leg joint?
A typical portion (100 g cooked) gives 142 kcal. Per 100 g the figure is 142 kcal.
Is pork leg joint high in niacin?
Yes. Pork, leg joint, raw, lean and fat, trimmed has 15 mg niacin per 100 g, 94 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does pork leg joint have most of?
By share of the daily reference intake: niacin (15 mg, 94 %), thiamin (0.45 mg, 41 %) and selenium (0.022 mg, 40 %) per 100 g.
Is pork leg joint a good source of protein?
Pork, leg joint, raw, lean and fat, trimmed has 22.4 g protein per 100 g, 63 % 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 18-513, Pork, leg joint, raw, lean and fat, trimmed, published by Public Health England under the Open Government Licence v3.0. Main data references: QIB, Report on nutrient analysis of key cuts of pork, 2020. 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, and where no illustration of the exact food exists the nearest one is shown (here: Fresh Ham). 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.
