Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, pan-fried
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.5 MG | 40% | |
| Riboflavin | 0.3 MG | 26% | |
| Niacin | 8.3 MG | 52% | |
| Pantothenic acid | 1.2 MG | 23% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 80.4 MG | 15% | |
| Vitamin B-12 | 0.7 UG | 30% | |
| Vitamin A, RAE | 5 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.7 UG | 4% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 48 MG | 4% | |
| Iron, Fe | 0.8 MG | 5% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 226 MG | 18% | |
| Potassium, K | 318 MG | 7% | |
| Sodium, Na | 85 MG | 4% | |
| Zinc, Zn | 2.9 MG | 26% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 36.7 UG | 67% |
Nutrition Highlights
- Excellent source of protein with 25.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (26% DV).
- Rich source of Selenium, Se (67% of Daily Value per 100g).
- Good source of Thiamin (40% DV).
- Good source of Riboflavin (26% DV).
- Rich source of Niacin (52% of Daily Value per 100g).
About Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, pan-fried
Derived from the upper shoulder region, these bone-in pork chops, when cooked, offer a substantial protein payload. With a lean-to-fat ratio that can vary, the nutritional profile highlights the importance of portion control. The high protein content supports muscle growth and repair, while the presence of fat contributes to satiety and the absorption of fat-soluble vitamins. Careful attention to preparation methods is crucial, as pan-frying can significantly alter the fat content depending on the cooking oil used.
Consider the trimming of excess fat before cooking and the choice of cooking oil when planning your meal. This cut provides a good source of essential nutrients like iron and B vitamins, particularly thiamin, which is vital for energy metabolism. Commonly found in a variety of cuisines, these chops can be enjoyed in many ways. They can be seasoned simply with salt and pepper, or marinated for added flavor. Pan-frying results in delicious browning and enhanced flavors that makes them suitable for a quick weeknight dinner, while the bone adds flavor and helps retain moisture during cooking.
Compare Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, pan-fried
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