Pork, ground, 84% lean / 16% fat, raw
Whole food · Pork Products
Photo: Wikipedia
This is raw ground pork with a lean-to-fat ratio of 84/16, a standard supermarket grind prized for its balance of flavor and moisture. The meat is pink with visible white flecks of fat, and it cooks into a juicy, savory crumble or patty. Nutritionally, it's a dense source of high-quality protein with a moderate calorie count from its fat content.
Calorie split: 33% protein · 1% carbs · 66% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, savory flavor and satisfying texture that forms the foundation of comfort foods worldwide. Its ability to absorb seasonings and pair with everything from soy sauce to tomatoes makes it incredibly versatile.
⚠️ Watch-outs & how to enjoy it better
The 16% fat content, while flavorful, adds significant calories and saturated fat, which should be considered in heart-healthy diets. To counteract, drain excess fat after browning, and pair with high-fiber vegetables like broccoli or leafy greens to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential B vitamins, especially thiamine (B1) and B12.
- Rich in minerals like selenium, zinc, and phosphorus.
- The fat content enhances satiety and flavor absorption in dishes.
- A versatile base for countless global cuisines.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The '84/16' ratio is often considered the 'sweet spot' for burgers by chefs, as the 16% fat provides enough moisture to prevent a dry patty while still holding its shape on the grill.
Full nutrition (USDA data · scales with serving)
| Water | 64.7 g |
| Energy | 218 kcal |
| Energy | 911 kj |
| Protein | 18.0 g |
| Total lipid (fat) | 16.0 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.44 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.88 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 161 mg |
| Potassium, K | 244 mg |
| Sodium, Na | 68.0 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.33 mg |
| Riboflavin | 0.34 mg |
| Niacin | 6.4 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.55 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 61.5 mg |
| Betaine | 5.5 mg |
| Vitamin B-12 | 0.73 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) | 0.45 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.05 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 17.0 iu |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin D3 (cholecalciferol) | 0.40 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 | 4.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.19 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.35 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 6.2 g |
| MUFA 18:1 c | 6.1 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:2 n-6 c,c | 1.8 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.09 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.09 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.12 g |
| Fatty acids, total trans-monoenoic | 0.10 g |
| TFA 18:1 t | 0.10 g |
| TFA 18:2 t,t | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 68.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.76 g |
| Isoleucine | 0.82 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.48 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.77 g |
| Tyrosine | 0.76 g |
| Valine | 0.91 g |
| Arginine | 1.2 g |
| Histidine | 0.71 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.7 g |
| Glycine | 1.0 g |
| Proline | 0.88 g |
| Serine | 0.72 g |
| Hydroxyproline | 0.17 g |
FAQ
What does '84% lean / 16% fat' mean?
It's the weight percentage of lean meat versus fat in the grind. 84% of the raw weight is lean muscle tissue, and 16% is fat, which is a common ratio for balanced flavor and juiciness.
Is this the same as 'pork mince'?
Yes, 'ground pork' and 'pork mince' are the same product, just different terms used primarily in American vs. British/Commonwealth English.
How should I store it safely?
Use within 1-2 days if refrigerated at 40°F (4°C) or below. For longer storage, freeze in airtight packaging for up to 3-4 months. Always cook to an internal temperature of 160°F (71°C).
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.18 kcal/g · 33% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.