1 serving (100 grams) contains 250 calories, 17.0 grams of protein, 20.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
595.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 190.5 mg | 63% | |
| Sodium | 178.6 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 40.5 g | 81% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 26.2 mg | 2% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 642.9 mg | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Rind meat
Rind meat, a flavorful and nutrient-dense cut, refers to meat that retains its outer layer of skin or fat. Common in cuisines such as German, Filipino, and Southern U.S. cooking, rind meat is often used in dishes like pork belly, chicharrón, or cracklings. The rich fat content contributes to its tender texture and savory taste, making it a staple in comfort and celebratory meals. Nutritionally, rind meat is a source of protein, essential for muscle repair and energy. It also provides important minerals like zinc and iron. However, its high fat content—especially saturated fat—can contribute to increased cholesterol levels if consumed in excess. Moderation is key when incorporating rind meat into a balanced diet. Opt for cooking methods like roasting or grilling that reduce added oils, and pair it with nutrient-rich vegetables to create a wholesome, satisfying meal.
