Nutrition facts for a little less than ¼ pound (100 grams) of Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried.
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried
Calories 196Calories from Fat 69 [1]
Nutrient Quantity Units Alanine 1.68 g Alcohol, ethyl 0.00 g Arginine 1.89 g Ash 1.26 g Aspartic acid 2.75 g Betaine 3.90 mg Caffeine 0.00 mg Calcium, Ca 12.00 mg Carbohydrate, by difference 0.00 g Carotene, alpha 0.00 mcg Carotene, beta 0.00 mcg Cholesterol 70.00 mg Choline, total 100.70 mg Copper, Cu 0.10 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.33 g Dihydrophylloquinone 0.00 mcg Energy 196.00 kcal Energy 821.00 kJ Fatty acids, total monounsaturated 3.49 g Fatty acids, total polyunsaturated 1.28 g Fatty acids, total saturated 3.06 g Fatty acids, total trans 0.04 g Fatty acids, total trans-monoenoic 0.04 g Fatty acids, total trans-polyenoic 0.01 g Fiber, total dietary 0.00 g Folate, DFE 0.00 mcg_DFE Folate, food 0.00 mcg Folate, total 0.00 mcg Folic acid 0.00 mcg Glutamic acid 4.49 g Glycine 1.33 g Histidine 1.19 g Hydroxyproline 0.10 g Iron, Fe 0.82 mg Isoleucine 1.39 g Leucine 2.42 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 2.61 g Magnesium, Mg 25.00 mg Manganese, Mn 0.01 mg Methionine 0.81 g Niacin 10.52 mg Pantothenic acid 1.36 mg Phenylalanine 1.22 g Phosphorus, P 283.00 mg Potassium, K 376.00 mg Proline 1.19 g Protein 29.36 g Retinol 4.00 mcg Riboflavin 0.23 mg Selenium, Se 40.50 mcg Serine 1.23 g Sodium, Na 86.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.64 mg Threonine 1.29 g Total lipid (fat) 7.86 g Tryptophan 0.35 g Tyrosine 1.16 g Valine 1.48 g Vitamin A, IU 13.00 IU Vitamin A, RAE 4.00 mcg_RAE Vitamin B-12 0.82 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.56 mg Vitamin C, total ascorbic acid 0.00 mg Vitamin D 23.00 IU Vitamin D (D2 + D3) 0.60 mcg Vitamin D3 (cholecalciferol) 0.60 mcg Vitamin E (alpha-tocopherol) 0.22 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 0.00 mcg Water 62.62 g Zinc, Zn 2.26 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
