Calories in pork sweet and sour: 162 kcal

What’s in a 300 g serving

More than half of a serving is water. The rest is 43.5 g protein and 33 g carbohydrate.

18.9 gFat

43.5 gProtein

33 gCarbohydrate

1.5 gFibre

200 gWater

3.3 gMinerals and the rest

18.9 gFat
43.5 gProtein
33 gCarbohydrate
1.5 gFibre
200 gWater
3.3 gMinerals and the rest

About average for dishes

Pork sweet and sour is 162 kcal per 100 g. The 603 dishes in this database average 180.

Pork sweet and sour162

Dishes average180

High in protein

Protein supplies 37 % of the calories; the UK “high protein” line is 20 %.

Protein, per serving43.5 g

Fat, per serving18.9 g

Vitamins and minerals in pork sweet and sour

One of the 23 recorded reach the “high in” level. Niacin leads.

156 %

Niacin (vitamin B3)

24.9 mg in a 300 g serving

33rd of 570 dishes

Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.

Selenium0.042 mg76 %

Thiamin (vitamin B1)0.78 mg71 %

Phosphorus420 mg60 %

Vitamin C45 mg56 %

Vitamin B60.69 mg49 %

A source of

Potassium

Show all 23 with amounts

Niacin (vitamin B3)24.9 mg, 156 %

Selenium0.042 mg, 76 %

Thiamin (vitamin B1)0.78 mg, 71 %

Phosphorus420 mg, 60 %

Vitamin C45 mg, 56 %

Vitamin B60.69 mg, 49 %

Potassium972 mg, 49 %

Vitamin B120.0009 mg, 36 %

Zinc3.6 mg, 36 %

Vitamin E4.2 mg, 35 %

Chloride279 mg, 35 %

Vitamin D0.0015 mg, 30 %

Pantothenic acid (vitamin B5)1.5 mg, 25 %

Biotin0.0114 mg, 23 %

Magnesium66 mg, 18 %

Riboflavin (vitamin B2)0.24 mg, 17 %

Folate0.033 mg, 17 %

Copper0.15 mg, 15 %

Iron2 mg, 14 %

Vitamin A0.081 mg, 10 %

Manganese0.18 mg, 9 %

Iodine0.009 mg, 6 %

Calcium39 mg, 4.9 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What pork sweet and sour doesn’t give you. And where to find it.

Only 2 % of the iodine reference intake, 3.4 % of the vitamin A reference intake and 4.8 % of the iron reference intake per 100 g.

Iodine

2%in pork sweet and sour, per 100 g

Find it inSeaweed, kombu, dried, raw293780 % per 100 g

Vitamin A

3.4%in pork sweet and sour, per 100 g

Find it inLiver, calf, fried3152 % per 100 g

Iron

4.8%in pork sweet and sour, per 100 g

Find it inThyme, dried, ground883 % per 100 g

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Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Pork sweet and sour against other dishes

Pork sweet and sour comes second for niacin here, just behind liver and onions (stewed).

9.2mg

8.3mg

7.3mg

5.7mg

3.3mg

2.1mg

Liver and onions, stewed+0.9 mg

Pork, sweet and sour, made with lean pork, homemadethis page

Kedgeree−1 mg

Duck with pineapple−2.6 mg

Curry, lamb biryani, reduced fat−5 mg

Pakora/bhajia, potato and cauliflower, fried−6.2 mg

All values per 100 g, from the same dataset. Differences are against pork sweet and sour.

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Questions about pork sweet and sour

The questions people ask about pork sweet and sour, answered from the dataset.

How many calories are in a portion of pork sweet and sour?

A typical portion (300 g, one serving) gives 486 kcal. Per 100 g the figure is 162 kcal.

Is pork sweet and sour high in niacin?

Yes. Pork, sweet and sour, made with lean pork, homemade has 8.3 mg niacin per 100 g, 52 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for pork sweet and sour?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does pork sweet and sour have most of?

By share of the daily reference intake: niacin (8.3 mg, 52 %), selenium (0.014 mg, 25 %) and thiamin (0.26 mg, 24 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-668, Pork, sweet and sour, made with lean pork, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2020. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. 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 603 dishes 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: Pork). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.