Pork, fresh, loin, sirloin (chops), boneless, separable lean and fat, 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 | 0.7 MG | 54% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 8.7 MG | 54% | |
| Pantothenic acid | 1.3 MG | 26% | |
| Vitamin B-6 | 0.6 MG | 34% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 105.6 MG | 19% | |
| Vitamin B-12 | 0.8 UG | 31% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.7 UG | 4% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 27 MG | 6% | |
| Phosphorus, P | 292 MG | 23% | |
| Potassium, K | 420 MG | 9% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 45.3 UG | 82% |
Nutrition Highlights
- Excellent source of protein with 28.2g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (23% DV).
- Good source of Zinc, Zn (20% DV).
- Rich source of Selenium, Se (82% of Daily Value per 100g).
- Rich source of Thiamin (54% of Daily Value per 100g).
- Good source of Riboflavin (22% DV).
About Pork, fresh, loin, sirloin (chops), boneless, separable lean and fat, cooked, broiled
Often chosen for its lean profile, this cut from the pig offers a substantial protein boost with minimal carbohydrates. It's a rich source of essential amino acids, vital for muscle building, repair, and overall bodily function. Additionally, it provides several B vitamins, including thiamin, niacin, and riboflavin, which are crucial for energy metabolism and nerve health. The fat content is relatively low compared to other pork cuts, making it a good option for those managing their saturated fat intake. However, be mindful of overcooking, as this can lead to dryness and a less enjoyable eating experience.
Its versatility makes it a favorite in many kitchens. It's excellent when broiled, grilled, or pan-seared, allowing for various flavor profiles through marinades, rubs, and seasonings. The lean nature of the sirloin makes it ideal for quick cooking methods. It also pairs well with a variety of side dishes, from roasted vegetables to whole grains. Consider trimming any visible fat before cooking to further reduce the calorie and fat content. To ensure food safety, always cook pork to an internal temperature of 145°F (63°C), followed by a three-minute rest.
Compare Pork, fresh, loin, sirloin (chops), boneless, separable lean and fat, cooked, broiled
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