Pork, ground, 72% lean / 28% fat, cooked, crumbles
Whole food · Pork Products
Photo: Wikipedia
This is cooked ground pork, browned and crumbled into savory morsels with a rich, meaty flavor and a satisfyingly juicy yet slightly chewy texture. With nearly 33g of fat per 100g, it delivers a potent, calorie-dense energy source and a deep umami backbone to countless dishes. It's a foundational protein that transforms from a simple ingredient into the flavorful heart of a meal.
💚 Why it's loved
People love it for its unparalleled ability to build deep, savory flavor quickly, forming the hearty base of comfort foods from chili to pasta sauce. Its versatility and satisfying richness make it a universal staple for creating satisfying, protein-packed meals.
⚠️ Watch-outs & how to enjoy it better
The high fat content can make it a less ideal choice for those managing calorie or saturated fat intake. To counteract, drain excess fat after cooking and balance it with large portions of fiber-rich vegetables or whole grains in the dish. Those monitoring sodium should opt for unseasoned pork and control salt during cooking.
Key benefits
- Excellent source of high-quality complete protein for muscle maintenance.
- Provides essential B vitamins like B1 (thiamine) and B12 for energy metabolism.
- Rich in minerals like zinc, selenium, and phosphorus.
- Offers dietary fat for satiety and absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Maillard reaction during browning is responsible for the complex, savory crust and deep flavor that makes cooked ground pork so appealing, a process that requires temperatures above 280°F (140°C).
Full nutrition (scales with serving)
| Water | 41.7 g |
| Energy | 393 kcal |
| Energy | 1645 kj |
| Protein | 22.8 g |
| Total lipid (fat) | 32.9 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 1.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 192 mg |
| Potassium, K | 280 mg |
| Sodium, Na | 94.0 mg |
| Zinc, Zn | 2.6 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 38.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.34 mg |
| Riboflavin | 0.49 mg |
| Niacin | 7.5 mg |
| Pantothenic acid | 0.98 mg |
| Vitamin B-6 | 0.51 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 79.9 mg |
| Betaine | 7.3 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.35 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.04 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 34.0 iu |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin D3 (cholecalciferol) | 0.80 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.42 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 7.1 g |
| SFA 17:0 | 0.11 g |
| SFA 18:0 | 3.5 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 29.6 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.79 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 14.3 g |
| MUFA 18:1 c | 14.1 g |
| MUFA 20:1 | 0.31 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 8.3 g |
| PUFA 18:2 | 3.8 g |
| PUFA 18:2 n-6 c,c | 3.7 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.21 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.18 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:4 | 0.12 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.23 g |
| Fatty acids, total trans-monoenoic | 0.18 g |
| TFA 18:1 t | 0.18 g |
| TFA 18:2 t,t | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 100 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 0.97 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.61 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.97 g |
| Tyrosine | 0.97 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.90 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.4 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.92 g |
| Hydroxyproline | 0.21 g |
FAQ
How is this different from ground beef?
Ground pork typically has a milder, slightly sweeter flavor and a softer texture than beef. Its fat composition can also differ, often rendering more liquid during cooking.
What does '72% lean / 28% fat' mean practically?
It means for every 100 grams of raw pork, 72 grams are lean meat and 28 grams are fat. This ratio yields a juicy, flavorful result after cooking but will shrink as fat renders out.
Can I use this in a stir-fry?
Yes, but it's best used as a component rather than the main protein, as it can become dry if overcooked. Add it to sauces or combine with vegetables and a starch for texture.