Pork, shoulder joint (collar), pot-roasted, lean

Pork shoulder joint, also called collar, is a cut of pork described here as the lean meat after pot-roasting. It mainly provides protein and fat, along with vitamins and minerals. Per 100g, it contains 30g of protein and 9g of fat, including 3.2g of saturated fat. It also provides thiamin, zinc and selenium.

Protein is needed for the maintenance and repair of body tissues. Thiamin helps the body release energy from food, while zinc supports normal immune function. Although these figures are for lean meat, it still contains saturated fat, which is worth noting for people monitoring their intake. Added salt, sauces or cooking fats can change the nutritional content of the finished dish. Full figures are in the tables below.