Skip to content
Vytal
ScanTrainingBodyWidgetsInsightsShareFAQ
EN
EnglishDeutschไทย
Open appSign inGet started
Vytal

Every meal. Every set. One clear picture.

Foods

  • Chicken breast
  • Egg
  • Rolled oats
  • All 800+ foods

Exercises

  • Barbell bench press
  • Barbell full squat
  • Barbell deadlift
  • All 1,500+ exercises

Plans

  • Push / Pull / Legs
  • Hyrox Prep
  • 4-Day Upper / Lower
  • All 40+ plans

Help

  • FAQ
  • Contact
  • Discord
EN
EnglishDeutschไทย

© 2026 Vytal

PrivacyCookiesTerms
All foodsCompare
Kor moo yang

Kor moo yang

grilled marinated pork neck · Meat, fish & eggs

Also known as grilled pork neck, kho mu yang, pork neck, moo yang

High in protein

Kor moo yang has 335 kcal and 24 g protein per 100 g, with 6.2 g carbs and 24 g fat. One serving (≈100 g) has 335 kcal and 24 g protein.

Calories per 100 g
335kcal
Protein per 100 g
24g
Carbs per 100 g
6.2g
Fat per 100 g
24g

Per 100 g.

Nutrition facts

Nutrition facts for Kor moo yang, per 100 g and per serving (≈100 g)
Per 100 gPer serving (≈100 g)
Calories335 kcal335 kcal
Protein24 gHigh24 g
Carbohydrates6.2 g6.2 g
Sugar5 g5 g
Fiber0 g0 g
Fat24 g24 g
Sodium257 mg257 mg
Iron1.4 mg1.4 mg

“High” marks 20% or more of the FDA daily value in 100 g, the threshold nutrition labels use. For protein and fiber that is a plus; saturated fat and sodium are limits rather than targets.

Where the calories come from

  • 29%Protein
  • 7%Carbs
  • 64%Fat

7.3 g protein per 100 kcal

Added to todayKor moo yang · 335 kcal

Track it in Vytal, free

Log by weight, portion or photo and see it against calorie and protein targets built for you.

Create free account

More meat, fish & eggs

  • Chicken liver (raw)126 kcal per 100 g
  • Chicken liver (cooked)171 kcal per 100 g
  • Chicken gizzard (raw)92 kcal per 100 g
  • Chicken gizzard (cooked)136 kcal per 100 g
  • Quail eggs150 kcal per 100 g
  • Salted egg184 kcal per 100 g
  • Century egg158 kcal per 100 g
  • Salmon sashimi223 kcal per 100 g

All 136 meat, fish & eggs

Typical reference values from public food composition databases. Brands, recipes and preparation vary, so a packaged product’s label is the better source for that product. Where these numbers come from