Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean only, raw
* 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 | 0.6 MG | 51% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 7.3 MG | 46% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 78.4 MG | 14% | |
| Vitamin B-12 | 0.5 UG | 20% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 251 MG | 20% | |
| Potassium, K | 354 MG | 8% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 1.7 MG | 16% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 37.4 UG | 68% |
Nutrition Highlights
- Excellent source of protein with 22.8g per 100g, great for muscle building and recovery.
- Very low in fat (2.6g per 100g).
- Good source of Phosphorus, P (20% DV).
- Rich source of Selenium, Se (68% of Daily Value per 100g).
- Rich source of Thiamin (51% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
About Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean only, raw
A lean cut of meat, sourced from the loin and sirloin area of the pig, offers a significant protein boost to your diet. This specific type, when prepared with the lean portion alone, is virtually carb-free and very low in fat. The high protein content makes it an excellent choice for building and repairing tissues, supporting muscle growth, and promoting satiety. It also provides essential amino acids the body needs but can't produce on its own.
Considerations for preparing this food include keeping it lean. Trimming away all visible fat before cooking is key to minimizing calorie and fat intake. It's important to cook it to a safe internal temperature (145°F or 63°C) to eliminate potential foodborne illnesses. Versatility is a strong point; it can be grilled, roasted, pan-seared, or even slow-cooked. It pairs well with a variety of seasonings and marinades, and can be used in stir-fries, stews, or as the star of a simple chop dinner alongside vegetables and a whole grain.
Compare Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean only, raw
See how Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean only, raw compares to other foods:
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- Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean only, raw vs Pork, cured, ham -- water added, slice, bone-in, separable lean only, unheated
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