Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
* 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 | 44% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 9.5 MG | 59% | |
| Pantothenic acid | 1.5 MG | 30% | |
| Vitamin B-6 | 0.5 MG | 29% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 92.2 MG | 17% | |
| Vitamin B-12 | 0.9 UG | 36% | |
| 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 | 19 MG | 1% | |
| Iron, Fe | 1.0 MG | 5% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 230 MG | 18% | |
| Potassium, K | 272 MG | 6% | |
| Sodium, Na | 91 MG | 4% | |
| Zinc, Zn | 2.9 MG | 26% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 40.2 UG | 73% |
Nutrition Highlights
- Excellent source of protein with 27.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (26% DV).
- Rich source of Selenium, Se (73% of Daily Value per 100g).
- Good source of Thiamin (44% DV).
- Good source of Riboflavin (23% DV).
- Rich source of Niacin (59% of Daily Value per 100g).
About Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
This cut of meat is a popular choice, known for its rich flavor and versatility in the kitchen. Sourced from the center rib section of a pig's loin, this bone-in roast offers a good balance of lean protein and flavorful fat. A significant source of high-quality protein, it's essential for building and repairing tissues, as well as supporting overall bodily functions. It's also a valuable provider of vital B vitamins, especially thiamin, which plays a crucial role in energy metabolism, and niacin, important for cellular health.
When considering its place in a healthy diet, the fat content is a key factor. While providing flavor and satiety, it's important to keep portion sizes in mind and choose cooking methods that minimize added fats. Roasting, as suggested, is a great option, allowing the natural flavors to shine. Cooking at a moderate temperature ensures the meat remains succulent. It can be paired with a variety of side dishes, from roasted vegetables to whole grains for a balanced and satisfying meal.
Compare Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
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