Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, 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 | 0.3 MG | 0% | |
| Thiamin | 0.5 MG | 44% | |
| Riboflavin | 0.2 MG | 19% | |
| Niacin | 4.3 MG | 27% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 0.4 UG | 18% | |
| Vitamin A, RAE | 2 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 172 MG | 14% | |
| Potassium, K | 387 MG | 8% | |
| Sodium, Na | 40 MG | 2% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 33.4 UG | 61% |
Nutrition Highlights
- Excellent source of protein with 26.3g per 100g, great for muscle building and recovery.
- Rich source of Selenium, Se (61% of Daily Value per 100g).
- Good source of Thiamin (44% DV).
- Good source of Niacin (27% DV).
About Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised
Derived from the center portion of the pig's back, this cut offers a satisfying protein source with a rich flavor profile. The center rib loin, particularly when boneless and braised, provides a noteworthy amount of protein crucial for building and repairing tissues, as well as maintaining energy levels. While it is naturally devoid of carbohydrates and fiber, it does contain a significant amount of fat, making it vital to consider portion sizes and cooking methods to manage caloric intake and overall fat consumption. The fat content is primarily a mix of saturated and monounsaturated fats.
This preparation of pork is incredibly versatile in the kitchen. Braising, a slow-cooking technique using moist heat, tenderizes the meat beautifully, resulting in a juicy and flavorful final product. It readily absorbs flavors from the cooking liquid, allowing for diverse culinary explorations. Common applications include creating savory stews with vegetables and herbs, crafting elegant roasts with pan sauces, or shredding the cooked meat for sandwiches and tacos. When incorporating this into your diet, remember to balance it with plenty of vegetables and whole grains to maximize its nutritional value.
Compare Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised
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