163 %
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 sweet and sour?
444kcal
in a 300 g serving
148 kcal per 100 g.
Source: UK CoFID 2021, record 19-669. Checked 5 October 2026.
14.7 gFat
45.9 gProtein
1.2 gFibre
163 %Daily niacin
What’s in a 300 g serving
More than half of a serving is water, which is why the calories stay low. What is left is mostly protein.
- 14.7 gFat
- 45.9 gProtein
- 34.2 gCarbohydrate
- 1.2 gFibre
- 203 gWater
- 1.2 gMinerals and the rest
Below average for dishes
Pork sweet and sour is 148 kcal per 100 g. The 603 dishes in this database average 180.
Pork sweet and sour148
Dishes average180
High in protein
Protein supplies 41 % of the calories; the UK “high protein” line is 20 %.
Protein, per serving45.9 g
Fat, per serving14.7 g
Vitamins and minerals in pork sweet and sour
Two of the 23 reach the “high in” level, led by niacin.
Show all 23 with amounts
Niacin (vitamin B3)26.1 mg, 163 %
Chloride738 mg, 92 %
Selenium0.045 mg, 82 %
Thiamin (vitamin B1)0.75 mg, 68 %
Phosphorus417 mg, 60 %
Potassium882 mg, 44 %
Vitamin B60.6 mg, 43 %
Vitamin B120.0009 mg, 36 %
Zinc3.6 mg, 36 %
Pantothenic acid (vitamin B5)1.5 mg, 25 %
Vitamin D0.0012 mg, 24 %
Vitamin A0.15 mg, 19 %
Vitamin E2.2 mg, 19 %
Biotin0.009 mg, 18 %
Magnesium63 mg, 17 %
Manganese0.33 mg, 17 %
Iron1.6 mg, 11 %
Riboflavin (vitamin B2)0.15 mg, 11 %
Copper0.09 mg, 9 %
Folate0.009 mg, 4.5 %
Vitamin C3 mg, 3.8 %
Calcium27 mg, 3.4 %
Iodine0.003 mg, 2 %
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 1.3 % of the vitamin C reference intake, 0.7 % of the iodine reference intake and 1.5 % of the folate reference intake per 100 g.
Vitamin C
1.3%in pork sweet and sour, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Iodine
0.7%in pork sweet and sour, per 100 g
Find it inSeaweed, kombu, dried, raw293780 % per 100 g
Folate
1.5%in pork sweet and sour, per 100 g
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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Made in Cambridgeshire
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Pork sweet and sour against other dishes
Per 100 g, liver and bacon (fried) has the most niacin in this comparison, followed by liver and onions (stewed) and pork sweet and sour.
22.1mg
9.2mg
8.7mg
7.3mg
4.4mg
2.5mg
Liver and bacon, fried+13.4 mg
Liver and onions, stewed+0.5 mg
Pork, sweet and sour, made with sweet and sour cook in saucethis page
Welsh rarebit−4.3 mg
Nut cutlets, retail, 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
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of pork sweet and sour?
A typical portion (300 g, one serving) gives 444 kcal. Per 100 g the figure is 148 kcal.
Is pork sweet and sour high in niacin?
Yes. Pork, sweet and sour, made with sweet and sour cook in sauce has 8.7 mg niacin per 100 g, 54 % 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 (8.7 mg, 54 %), chloride (246 mg, 31 %) and selenium (0.015 mg, 27 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-669, Pork, sweet and sour, made with sweet and sour cook in sauce, 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.
More dishes
From the same group, with calories per 100 g, and the foods with the most niacin.
