Calories in sweet and sour pork: 176 kcal

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.

24.9 gFat

38.1 gProtein

34.8 gCarbohydrate

1.5 gFibre

197 gWater

4.2 gMinerals and the rest

24.9 gFat
38.1 gProtein
34.8 gCarbohydrate
1.5 gFibre
197 gWater
4.2 gMinerals and the rest

About average for dishes

Sweet and sour pork is 176 kcal per 100 g. The 603 dishes in this database average 180.

Sweet and sour pork176

Dishes average180

High in protein

Protein supplies 30 % of the calories; the UK “high protein” line is 20 %.

Protein, per serving38.1 g

Fat, per serving24.9 g

Vitamins and minerals in sweet and sour pork

Three of the 23 reach the “high in” level, led by thiamin.

131 %

Thiamin (vitamin B1)

1.4 mg in a 300 g serving

11th of 589 dishes

Thiamin contributes to normal energy-yielding metabolism, to the normal function of the heart and to normal psychological function.

Chloride1224 mg153 %

Niacin (vitamin B3)18 mg113 %

Vitamin B60.87 mg62 %

Phosphorus423 mg60 %

Vitamin B120.0015 mg60 %

A source of

Show all 23 with amounts

Chloride1224 mg, 153 %

Thiamin (vitamin B1)1.4 mg, 131 %

Niacin (vitamin B3)18 mg, 113 %

Vitamin B60.87 mg, 62 %

Phosphorus423 mg, 60 %

Vitamin B120.0015 mg, 60 %

Vitamin E6.8 mg, 57 %

Vitamin C42 mg, 53 %

Potassium933 mg, 47 %

Selenium0.024 mg, 44 %

Zinc3.9 mg, 39 %

Pantothenic acid (vitamin B5)2.1 mg, 36 %

Riboflavin (vitamin B2)0.42 mg, 30 %

Vitamin D0.0015 mg, 30 %

Copper0.24 mg, 24 %

Iron2.5 mg, 18 %

Magnesium63 mg, 17 %

Folate0.027 mg, 14 %

Biotin0.0063 mg, 13 %

Manganese0.21 mg, 11 %

Iodine0.015 mg, 10 %

Vitamin A0.078 mg, 9.8 %

Calcium45 mg, 5.6 %

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

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

Only 3.3 % of the vitamin A reference intake, 3.3 % of the iodine reference intake and 4.2 % of the biotin reference intake per 100 g.

Vitamin A

3.3%in sweet and sour pork, per 100 g

Find it inLiver, calf, fried3152 % per 100 g

Iodine

3.3%in sweet and sour pork, per 100 g

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

Biotin

4.2%in sweet and sour pork, per 100 g

Find it inLiver, chicken, fried432 % per 100 g

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Made in Cambridgeshire

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

Sweet and sour pork against other dishes

Per 100 g, sweet and sour pork has the most thiamin of the 6 here, ahead of nut and seed roast (mixed nuts and sunflower seeds with egg).

0.5mg

0.3mg

0.2mg

0.1mg

Sweet and sour pork, homemadethis page

Nut and seed roast, mixed nuts and sunflower seeds with egg−0.2 mg

Curry, potato, Punjabi−0.3 mg

Pie, fruit, wholemeal, with pie filling−0.4 mg

Curry, egg, with rapeseed oil−0.4 mg

Pancakes, sweet−0.4 mg

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

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Questions about sweet and sour pork

What the numbers say to the questions people actually search.

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

A typical portion (300 g, one serving) gives 528 kcal. Per 100 g the figure is 176 kcal.

Is sweet and sour pork high in chloride?

Yes. Sweet and sour pork, homemade has 408 mg chloride per 100 g, 51 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for sweet and sour pork?

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 sweet and sour pork have most of?

By share of the daily reference intake: chloride (408 mg, 51 %), thiamin (0.48 mg, 44 %) and niacin (6 mg, 38 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-485, Sweet and sour 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 2013. 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.