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Food details

Pork, fresh, variety meats and by-products, ears, frozen, raw

Pork Products Variety Meats & By-products

USDA FoodData Central entry 167857 lists 100 g frozen, raw pork ears at 234 calories, 22.45 g protein and 15.1 g fat. The same amount contains 0.6 g carbohydrate, 191 mg sodium, 82 mg cholesterol, 5.39 g saturated fat and 2.4 mg iron. Because the entry is raw and frozen, it should not be used as a cooked serving without matching the weight and preparation state.

⚡ Quick Facts

Calories
234 kcal per 100 g (raw)
Key Nutrient
Protein: 22.45 g
Key Nutrient
Fat: 15.1 g
Key Nutrient
Carbohydrate: 0.6 g

💎 Key Nutrients

What This Pork Ears Entry Represents

This page covers pork ears listed as frozen and raw in USDA FoodData Central entry 167857. Pork ears are a variety meat with skin, cartilage and connective tissue; the texture changes substantially after simmering, braising or frying. The database record does not describe a seasoned snack, pickled product or cooked dish. Cartilage is not a collagen measurement: this record does not report collagen, and its 22.45 g protein per 100 g means total protein rather than grams of collagen.

Raw Pork Ears Nutrition per 100 g

For 100 g raw, the record lists 234 calories, 22.45 g protein, 15.1 g total fat and 0.6 g carbohydrate. It also records 5.39 g saturated fat, 191 mg sodium and 82 mg cholesterol, plus 2.4 mg iron, 21 mg calcium and 55 mg potassium. These values are tied to the raw frozen entry and should not be presented as a cooked nutrition label.

Raw Weight, Cooking and Portion Math

A 50 g raw portion would be approximately 117 calories, 11.23 g protein and 7.55 g fat, assuming the food is evenly represented. Cooking changes water content, rendered fat and final weight, so 100 g cooked pork ear is not automatically equivalent to 100 g raw. For accurate tracking, match the database state to the scale reading and count marinades or frying oil separately.

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Sodium, Cholesterol and Fat

The entry has modest carbohydrate but is not a low-calorie food: fat supplies a substantial share of its energy. Notice the recorded 191 mg sodium and 82 mg cholesterol per 100 g before adding salty sauces, brines or dipping condiments. Those additions can materially change a finished serving, so compare the complete recipe rather than the plain raw ingredient alone.

Safe Handling and Cooking

Raw pork ears require careful handling and thorough cooking; they should not be eaten raw. Keep frozen food cold while thawing, avoid cross-contamination with ready-to-eat foods, and follow current USDA FSIS guidance for pork and variety meats. Cleaning, simmering and any final frying are preparation steps, not reasons to substitute this raw entry for a cooked product.

🧊 Storage Guide

❄️
Fridge
1–2 days raw (USDA FSIS variety meats); use cooked leftovers within 3–4 days.
🧊
Freezer
4–6 months (quality)
⚠️ Signs of Spoilage:
  • smell: Sour or off odor
  • visual: Discoloration from pink to grey, Slimy film formation
  • texture: Sticky or excessively slimy
  • when to discard: Any unpleasant odor or texture change

🔬 Detailed Nutrition Profile (USDA)

Common Portions

1.00 ear (113.00g)
1.00 oz (28.35g)
Nutrient Amount Unit
Water 61.2500 g
Energy 234.0000 kcal
Energy 979.0000 kJ
Protein 22.4500 g
Total lipid (fat) 15.1000 g
Ash 0.6000 g
Carbohydrate, by difference 0.6000 g
Fiber, total dietary 0.0000 g
Calcium, Ca 21.0000 mg
Iron, Fe 2.4000 mg
Magnesium, Mg 7.0000 mg
Phosphorus, P 41.0000 mg
Potassium, K 55.0000 mg
Sodium, Na 191.0000 mg
Zinc, Zn 0.1900 mg
Copper, Cu 0.0060 mg
Manganese, Mn 0.0120 mg
Selenium, Se 4.3000 µg
Vitamin C, total ascorbic acid 0.0000 mg
Thiamin 0.0800 mg
Riboflavin 0.1100 mg
Niacin 0.7800 mg
Pantothenic acid 0.0680 mg
Vitamin B-6 0.0200 mg
Folate, total 0.0000 µg
Folic acid 0.0000 µg
Folate, food 0.0000 µg
Folate, DFE 0.0000 µg
Vitamin B-12 0.0700 µg
Vitamin A, RAE 0.0000 µg
Retinol 0.0000 µg
Vitamin A, IU 0.0000 IU
Fatty acids, total saturated 5.3900 g
SFA 4:0 0.0000 g
SFA 6:0 0.0000 g
SFA 8:0 0.0000 g
SFA 10:0 0.0000 g
SFA 12:0 0.0100 g
SFA 14:0 0.2000 g
SFA 16:0 3.3800 g
SFA 18:0 1.8000 g
Fatty acids, total monounsaturated 6.8600 g
MUFA 16:1 0.4300 g
MUFA 18:1 6.4300 g
MUFA 20:1 0.0000 g
MUFA 22:1 0.0000 g
Fatty acids, total polyunsaturated 1.6100 g
PUFA 18:2 1.4100 g
PUFA 18:3 0.1300 g
PUFA 18:4 0.0000 g
PUFA 20:4 0.0700 g
PUFA 20:5 n-3 (EPA) 0.0000 g
PUFA 22:5 n-3 (DPA) 0.0000 g
PUFA 22:6 n-3 (DHA) 0.0000 g
Cholesterol 82.0000 mg
Phytosterols 0.0000 mg
Tryptophan 0.0430 g
Threonine 0.6290 g
Isoleucine 0.4920 g
Leucine 1.1670 g
Lysine 1.0520 g
Methionine 0.1330 g
Cystine 0.2000 g
Phenylalanine 0.7180 g
Tyrosine 0.4020 g
Valine 0.8300 g
Arginine 1.8610 g
Histidine 0.2690 g
Alanine 2.2200 g
Aspartic acid 1.6600 g
Glutamic acid 2.8050 g
Glycine 4.4000 g
Proline 2.8480 g
Serine 0.9410 g
Alcohol, ethyl 0.0000 g

Source: USDA FoodData Central (FDC ID: 167857)

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