Pork floss

Snack

Item Rating: 41/100

1 serving (50 grams) contains 200 calories, 20.0 grams of protein, 10.0 grams of fat, and 10.0 grams of carbohydrates.

Nutrition Information

1 cup (250g)

Calories		1000
% Daily Value*
Total Fat		50 g	64%
	Saturated Fat	15 g	75%
	Polyunsaturated Fat	0 g
Cholesterol		250 mg	83%
Sodium		2500 mg	108%
Total Carbohydrates		50 g	18%
	Dietary Fiber	0 g	0%
	Sugars	25 g
protein		100 g	200%
Vitamin D		0 mcg	0%
Calcium		100 mg	7%
Iron		5 mg	27%
Potassium		500 mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🧈 High saturated fat

🥩 High protein

Source of Calories

Fat: 450 cal (42.9%)

Protein: 400 cal (38.1%)

Carbs: 200 cal (19.0%)

About Pork floss

Pork floss, also known as 'rou song,' is a dried, shredded meat product commonly used in Chinese, Taiwanese, and Southeast Asian cuisines as a topping or filling for rice dishes, buns, congee, or snacks. It is made by cooking pork until tender, shredding it, and frying or roasting it to achieve its signature light and fluffy texture. Nutritionally, pork floss is high in protein due to the meat content but also contains sodium from seasoning and added sugar. It is calorie-dense with minimal fiber, emphasizing its use as an accompaniment rather than a primary food source. The preparation often includes oil, soy sauce, and other flavorings that contribute to its rich, savory-sweet profile. Given its drying process, pork floss is shelf-stable when stored properly, making it a convenient option for adding flavor to various dishes quickly.

Health Benefits

• High in protein, with pork providing essential amino acids that support muscle repair and growth.
• Contains B vitamins such as B6 and B12, which are important for energy metabolism and red blood cell formation.
• Iron-rich, supporting oxygen transport in the bloodstream and contributing to overall immune function.

Dietary Considerations

Allergens: Contains soy (from soy sauce), gluten (if soy sauce contains wheat)

Suitable for: High-protein diets

Not suitable for: Vegetarian diets, vegan diets, low-sodium diets

Selection and Storage

Store pork floss in an airtight container in a cool, dry place. Avoid exposure to moisture to maintain its texture and shelf stability.

Common Questions About Pork floss Nutrition

Is pork floss high in protein?

Yes, pork floss is relatively high in protein. On average, a 2-tablespoon serving (about 10 grams) contains around 4-6 grams of protein, depending on the brand and preparation method. It is a convenient source of protein but should be consumed in moderation due to its sodium and sugar content.

Can I eat pork floss on a keto diet?

Pork floss can be eaten on a keto diet, but you need to check the nutrition label carefully. Some brands contain added sugars, which can increase the carb content. Look for a version with no added sugars, as standard pork floss typically has 1-3 grams of carbs per serving.

Is pork floss healthy, and what are the potential concerns?

Pork floss provides protein and is low in fat, but its high sodium and sugar content can be a concern. Some brands also contain preservatives or additives, which may not be ideal for those limiting processed foods. Enjoy it as a topping or seasoning rather than as a primary protein source.

What is the recommended serving size for pork floss?

A typical serving of pork floss is about 2 tablespoons (10 grams), which is enough to add flavor and texture to dishes. This serving contains approximately 30-50 calories. Be mindful of portion sizes to avoid excessive sodium and sugar intake.

How does pork floss compare to other shredded meat products?

Pork floss is lower in moisture and fluffier compared to traditional shredded meats like pulled pork. It is also pre-seasoned with added sugar and spices, making it sweeter than many other meat products. While pork floss is convenient, alternative options like plain shredded chicken or pork have fewer additives and are less processed.

Data Sources & Scientific References