110 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in roasted pork leg joint?
203kcal
in a 100 g portion
203 kcal per 100 g.
Source: UK CoFID 2021, record 18-516. Checked 5 October 2026.
8.1 gFat
32.5 gProtein
0 gFibre
110 %Daily niacin
What’s in a 100 g portion
More than half of a portion is water, which is why the calories stay low. What is left is mostly protein.
- 8.1 gFat
- 32.5 gProtein
- 58.6 gWater
- 0.8 gMinerals and the rest
Below average for meat
Pork leg joint is 203 kcal per 100 g. The 253 meat in this database average 241.
Pork leg joint203
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
Four of the 20 reach the “high in” level, led by niacin.
Only a trace
- Vitamin A
- Folate
- Iodine
None recorded
- Vitamin C
Show all 20 with amounts
Niacin (vitamin B3)17.6 mg, 110 %
Thiamin (vitamin B1)0.56 mg, 51 %
Selenium0.027 mg, 49 %
Phosphorus229 mg, 33 %
Zinc2.7 mg, 27 %
Vitamin D0.0011 mg, 22 %
Potassium377 mg, 19 %
Riboflavin (vitamin B2)0.25 mg, 18 %
Pantothenic acid (vitamin B5)0.97 mg, 16 %
Vitamin B120.0004 mg, 16 %
Biotin0.0066 mg, 13 %
Vitamin B60.17 mg, 12 %
Chloride66 mg, 8.3 %
Magnesium28 mg, 7.5 %
Iron0.95 mg, 6.8 %
Copper0.06 mg, 6 %
Vitamin E0.17 mg, 1.4 %
Calcium6 mg, 0.8 %
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 folate.
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
Folate
Tracein pork leg joint
Find it inLiver, chicken, fried675 % 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
Pork leg joint comes second for niacin here, just behind liver (ox, raw).
17.9mg
17.6mg
12.3mg
11.6mg
9.9mg
6.1mg
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 203 kcal. Per 100 g the figure is 203 kcal.
Is pork leg joint high in niacin?
Yes. Pork, leg joint, roasted, lean and fat, trimmed has 17.6 mg niacin per 100 g, 110 % of the NRV, above the 30 % threshold for a “high in” claim.
Does roasting change the riboflavin in pork leg joint?
Yes. Per 100 g, riboflavin goes from 0.09 mg raw to 0.25 mg roasted. Part of that is the vitamin or mineral itself changing, part is the change in water content.
Which vitamins and minerals does pork leg joint have most of?
By share of the daily reference intake: niacin (17.6 mg, 110 %), thiamin (0.56 mg, 51 %) and selenium (0.027 mg, 49 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-516, Pork, leg joint, roasted, 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.
