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![]() Nutrition facts for a little less than ¼ pound (100 grams) of Pork, fresh, loin, center rib (chops), bone-in, separable lean only, cooked, pan-fried. |
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Pork, fresh, loin, center rib (chops), bone-in, separable lean only, cooked, pan-fried
| Calories 211 |
Calories from Fat 85 |
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[1] |
| Nutrient | Quantity | Units |
|---|
| Alanine | 1.65 | g | | Alcohol, ethyl | 0.00 | g | | Arginine | 1.86 | g | | Ash | 1.29 | g | | Aspartic acid | 2.70 | g | | Betaine | 3.70 | mg | | Caffeine | 0.00 | mg | | Calcium, Ca | 45.00 | mg | | Carbohydrate, by difference | 0.00 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 0.00 | mcg | | Cholesterol | 77.00 | mg | | Choline, total | 96.60 | mg | | Copper, Cu | 0.10 | mg | | Cryptoxanthin, beta | 0.00 | mcg | | Cystine | 0.33 | g | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 211.00 | kcal | | Energy | 882.00 | kJ | | Fatty acids, total monounsaturated | 2.99 | g | | Fatty acids, total polyunsaturated | 1.04 | g | | Fatty acids, total saturated | 2.56 | g | | Fatty acids, total trans | 0.03 | g | | Fatty acids, total trans-monoenoic | 0.02 | g | | Fatty acids, total trans-polyenoic | 0.00 | 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 | 4.41 | g | | Glycine | 1.30 | g | | Histidine | 1.17 | g | | Hydroxyproline | 0.10 | g | | Iron, Fe | 0.88 | mg | | Isoleucine | 1.37 | g | | Leucine | 2.37 | g | | Lutein + zeaxanthin | 0.00 | mcg | | Lycopene | 0.00 | mcg | | Lysine | 2.56 | g | | Magnesium, Mg | 21.00 | mg | | Manganese, Mn | 0.01 | mg | | Methionine | 0.79 | g | | Niacin | 9.43 | mg | | Pantothenic acid | 1.32 | mg | | Phenylalanine | 1.20 | g | | Phosphorus, P | 237.00 | mg | | Potassium, K | 335.00 | mg | | Proline | 1.17 | g | | Protein | 28.84 | g | | Retinol | 3.00 | mcg | | Riboflavin | 0.39 | mg | | Selenium, Se | 38.70 | mcg | | Serine | 1.20 | g | | Sodium, Na | 88.00 | mg | | Sugars, total | 0.00 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.55 | mg | | Threonine | 1.27 | g | | Total lipid (fat) | 9.73 | g | | Tryptophan | 0.34 | g | | Tyrosine | 1.14 | g | | Valine | 1.46 | g | | Vitamin A, IU | 10.00 | IU | | Vitamin A, RAE | 3.00 | mcg_RAE | | Vitamin B-12 | 0.79 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.55 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Vitamin D | 21.00 | IU | | Vitamin D (D2 + D3) | 0.50 | mcg | | Vitamin D3 (cholecalciferol) | 0.50 | mcg | | Vitamin E (alpha-tocopherol) | 0.26 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 0.00 | mcg | | Water | 61.14 | g | | Zinc, Zn | 3.03 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- National Pork Board (NPB). "Pork Study - Natural Cuts - 2006". 2006
- National Pork Board (NPB). "Pork Value Cuts 2007". 2007
- National Pork Board (NPB). "Pork Loin Study - not enhanced - 2008". 2008
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