Pork, fresh, loin, center loin (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 | 45% | |
| Riboflavin | 0.4 MG | 28% | |
| Niacin | 9.2 MG | 57% | |
| Pantothenic acid | 1.3 MG | 26% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 102.5 MG | 19% | |
| Vitamin B-12 | 0.8 UG | 33% | |
| Vitamin A, RAE | 5 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.6 UG | 3% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 53 MG | 4% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 251 MG | 20% | |
| Potassium, K | 353 MG | 8% | |
| Sodium, Na | 94 MG | 4% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 40.8 UG | 74% |
Nutrition Highlights
- Excellent source of protein with 27.6g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Good source of Zinc, Zn (29% DV).
- Rich source of Selenium, Se (74% of Daily Value per 100g).
- Good source of Thiamin (45% DV).
- Good source of Riboflavin (28% DV).
About Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried
A versatile and widely enjoyed protein source, this cut comes from the center of the pig's loin. The bone-in center loin chops, when cooked, offer a substantial amount of high-quality protein, crucial for building and repairing tissues, as well as maintaining overall health. The nutritional profile highlights a significant fat content, primarily from the marbling within the meat itself. While the fat contributes to the rich flavor and tenderness, it's essential to be mindful of portion sizes and cooking methods to manage overall fat intake. There are no carbohydrates or fiber present.
This preparation method, pan-frying, adds to the fat content of the final product. Choosing leaner cuts of pork, trimming excess visible fat before cooking, and opting for healthier cooking techniques like grilling or baking can help minimize fat consumption. The center loin chops are a culinary workhorse, lending themselves well to various flavor profiles. They can be seasoned simply with salt and pepper to highlight the natural flavors or marinated to infuse them with herbs, spices, and other seasonings. Enjoy them alongside a colorful array of vegetables and whole grains for a balanced and satisfying meal.
Compare Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried
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