Description
Kagoshima black pork is known for fine-grained meat and sweet fat. In Okinawa they say 'everything but the oink' is eaten.
豚肉
ぶたにく
butaniku
Pork (kurobuta)
- All year round
Did you know?
Its ancestors are thought to have reached Satsuma from Ryukyu some 400 years ago.
Famous produce
- Kagoshima kurobuta (Berkshire)
- Okinawan agu
In the kitchen
- tonkatsu
- buta no kakuni
- tonjiru
- shōgayaki
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
248 kcal
- Protein 31%
- Fat 69%
- Carbohydrate 0%
| Energy | 248 kcal |
|---|---|
| Water | 60.4 g |
| Protein | 19.3 g |
| Fat | 19.2 g |
| Carbohydrate | 0.2 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.1 g |
| Sodium | 42 mg |
|---|---|
| Potassium | 310 mg |
| Calcium | 4 mg |
| Magnesium | 22 mg |
| Iron | 0.3 mg |
| Zinc | 1.6 mg |
| Iodine | 1 µg |
| Vitamin A (RAE) | 6 µg |
|---|---|
| Vitamin D | 0.1 µg |
| Vitamin E (α-tocopherol) | 0.3 mg |
| Vitamin K | 3 µg |
| Vitamin B1 | 0.69 mg |
| Vitamin B2 | 0.15 mg |
| Vitamin B12 | 0.3 µg |
| Folate | 1 µg |
| Vitamin C | 1 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 11123 · Tr = trace · — = no data
