Cooked Ground Pork: Calories, Protein and Portion Weight

Cooked Pork Mince

85 g

Calculation basis: USDA10220 cooked plain ground pork, edible cooked grams; no universal fat percentage or raw-to-cooked yield.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

252kcal

Carbohydrate0 g 0%

Protein21.8 g 35%

Fat17.7 g 63%

Cooked Pork Mince Nutrition Values

Nutrients	100 g	1 USDA 3 oz cooked mince (85 g)
Calories(kcal)	297	252
Carbohydrate (g)	0	0
Protein (g)	25.69	21.84
Fat (g)	20.77	17.65
Fiber (g)	0	0
Cholesterol (mg)	94	79.9
Sodium (mg)	73	62.05
Potassium (mg)	362	307.7
Calcium (mg)	22	18.7
Iron (mg)	1.29	1.1
Vitamin A (µg RAE)	2	1.7
Vitamin C (mg)	0.7	0.6

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Calories and protein in cooked ground pork

The USDA reference for plain cooked ground pork provides 297 kcal and 25.69 g protein per 100 g. That amount also contains 20.77 g fat, including 7.72 g saturated fat. These figures are not a guarantee for every lean-to-fat mixture; the meat and fat proportions affect the composition.

85 g and 150 g cooked portions

The USDA 85 g cooked portion supplies about 252 kcal and 21.84 g protein. A weighed 150 g portion supplies about 446 kcal, 38.54 g protein and 31.16 g fat. Weigh the cooked mince you put on the plate, and count vegetables, grains, sauce and extra oil separately.

For example, divide 150 g of plain cooked mince evenly between two servings of a filling and each gets about 223 kcal and 19.27 g protein from the pork alone. Other ingredients must be added to calculate the complete dish. Saturated fat also changes with the portion: the 85 g reference amount supplies about 6.56 g.

A cooked pork composite containing several cuts gives about 357 calories and 20.84 g fat per 150 g. The mince here has 446 calories and 31.16 g fat at that weight; its figures do not apply to every pork dish.

Why raw package weight is different

Cooking removes water and can release fat. The cooked weight produced by 100 g raw mince depends on fat content, cooking time and how much fat remains in the pan. Do not multiply raw package grams by this cooked-food table. Either calculate ingredients using the raw product's label or use the weighed cooked plain meat with a cooked reference; keep the weight basis consistent.

Plain ground pork is also different from sausage or bacon. Sausage may include salt, seasonings and other ingredients, so the protein value for plain meat cannot replace its label. The reduced-sodium cooked pork sausage example shows why even a product labelled “reduced” needs its own sodium calculation; plain mince is not an interchangeable entry.

Safe cooking and source

FoodSafety.gov gives a minimum internal temperature of 71°C / 160°F for ground pork. Check with a food thermometer. The different temperature and rest-time rule for whole pork cuts does not apply to mince.

The nutrition source is USDA SR28 entry 10220, cooked ground pork, based on edible cooked mass. It should not be substituted for beef, lamb or chicken mince.