Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled
* 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 | 43% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 8.2 MG | 51% | |
| Pantothenic acid | 1.1 MG | 23% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 71 MG | 13% | |
| Vitamin B-12 | 0.7 UG | 28% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin D (D2 + D3) | 0.9 UG | 5% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 55 MG | 4% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 255 MG | 20% | |
| Potassium, K | 332 MG | 7% | |
| Sodium, Na | 76 MG | 3% | |
| Zinc, Zn | 3.3 MG | 30% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 38.5 UG | 70% |
Nutrition Highlights
- Excellent source of protein with 25.0g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Good source of Zinc, Zn (30% DV).
- Rich source of Selenium, Se (70% of Daily Value per 100g).
- Good source of Thiamin (43% DV).
- Good source of Riboflavin (25% DV).
About Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled
A lean cut of meat derived from the upper shoulder area of a pig, this preparation offers a significant protein boost with a minimal carbohydrate presence. The "bone-in" characteristic contributes to enhanced flavor during cooking, while the "separable lean only" specification ensures a focus on the protein-rich muscle tissue. This particular cut contributes a substantial amount of protein, essential for muscle maintenance, tissue repair, and overall satiety. The relatively high fat content, though moderate for a meat source, should be considered when planning your daily intake.
Nutritionally, this cut provides a good source of B vitamins, especially thiamin, crucial for energy metabolism. It also contains important minerals like selenium and zinc, which play roles in immune function and antioxidant defense. In the kitchen, this cut lends itself well to various cooking methods. Broiling, as indicated, is a common and healthy approach, encouraging the development of flavor without added fats. Grilling, roasting, and pan-searing are also popular choices. Seasoning with herbs, spices, and a touch of salt enhances the natural flavors of the pork, allowing for versatile meal planning.
Compare Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled
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