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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked ground pork is a nutrient-dense source of high-quality protein and essential B vitamins like B12 and thiamin. While it contains about 20g of fat per 100g, it provides vital minerals like zinc and selenium that support immune health and antioxidant activity.
Cooked ground pork crumbles are an excellent protein source, providing approximately 26.69g of complete protein per 100g serving. This high protein content is essential for muscle repair, growth, and overall body function.
Yes, cooked ground pork is ideal for ketogenic and low-carb diets. It contains only 0.58g of carbohydrates per 100g while providing a high amount of fat and protein to help maintain ketosis.
Once cooked, ground pork crumbles should be stored in an airtight container and kept in the refrigerator for 3 to 4 days. Ensure the meat is cooled to room temperature before sealing to prevent excess moisture buildup.
Yes, cooked ground pork crumbles freeze exceptionally well for up to 2-3 months. For best results, freeze them in individual portions in airtight bags, which allows you to easily add them to recipes without thawing a large batch.
Ground pork is particularly rich in B vitamins, including thiamin (B1), niacin (B3), and vitamin B12. These are crucial for energy metabolism, nervous system health, and the formation of red blood cells.
Plain cooked ground pork is naturally gluten-free. However, if the crumbles were prepared with store-bought seasoning blends, soy sauce, or fillers like breadcrumbs, you must check the ingredient labels for potential gluten.
cooked ground pork crumbles is a versatile ingredient found in cuisines around the world. With 289 calories per 100g and 26.69 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →These crumbles are highly versatile and can be added to pasta sauces, breakfast omelets, stir-fries, or used as a protein-rich topping for salads and pizzas. They also work well as a filling for tacos, dumplings, and lettuce wraps.
Yes, ground pork can be used as a 1:1 substitute for ground beef in most recipes like chili, lasagna, or meatballs. Pork has a milder flavor and often provides a more tender texture due to its specific fat content.
Yes, ground pork provides heme iron, which is the form of iron most easily absorbed by the human body. This mineral is essential for oxygen transport in the blood and helps prevent iron-deficiency anemia.