Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, braised
* 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 | 42% | |
| Riboflavin | 0.3 MG | 26% | |
| Niacin | 7.6 MG | 48% | |
| Pantothenic acid | 1.0 MG | 19% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 86 MG | 16% | |
| Vitamin B-12 | 0.6 UG | 25% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.9 UG | 5% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 49 MG | 4% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 224 MG | 18% | |
| Potassium, K | 270 MG | 6% | |
| Sodium, Na | 70 MG | 3% | |
| Zinc, Zn | 3.3 MG | 30% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 44.3 UG | 81% |
Nutrition Highlights
- Excellent source of protein with 28.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (30% DV).
- Rich source of Selenium, Se (81% of Daily Value per 100g).
- Good source of Thiamin (42% DV).
- Good source of Riboflavin (26% DV).
- Good source of Niacin (48% DV).
About Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, braised
Obtained from the shoulder area of a pig, this cut offers a lean and flavorful protein source. The blade chop, when cooked and trimmed of visible fat, provides an impressive amount of protein, crucial for building and repairing tissues, as well as supporting overall satiety. It's virtually carb-free, making it suitable for those following low-carbohydrate diets. While the fat content is relatively modest, it's still important to consider portion sizes and cooking methods to manage overall fat intake. Choosing bone-in options can contribute to richer flavor during cooking, and the presence of the bone can also help retain moisture.
When preparing this cut, braising is an excellent technique. The slow, moist heat tenderizes the meat, resulting in a succulent and easily-digestible meal. It can be seasoned with a variety of herbs and spices, allowing for diverse flavor profiles. Common culinary applications include hearty stews, pulled pork dishes, and alongside roasted vegetables. To further enhance its nutritional value, consider pairing it with fiber-rich sides like leafy greens or whole grains.
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