Pork, fresh, loin, top loin (roasts), boneless, separable lean and fat, 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 | 0.4 MG | 36% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.7 MG | 42% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 57.3 MG | 10% | |
| Vitamin B-12 | 0.5 UG | 23% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.5 UG | 3% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 216 MG | 17% | |
| Potassium, K | 358 MG | 8% | |
| Sodium, Na | 47 MG | 2% | |
| Zinc, Zn | 1.7 MG | 16% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 26.5 UG | 48% |
Nutrition Highlights
- Excellent source of protein with 21.3g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (48% DV).
- Good source of Thiamin (36% DV).
- Good source of Niacin (35% DV).
- Good source of Vitamin B-6 (42% DV).
- Good source of Vitamin B-12 (23% DV).
About Pork, fresh, loin, top loin (roasts), boneless, separable lean and fat, raw
Sourced from the upper back region of a pig, this cut offers a lean and flavorful protein source. The top loin, often sold as roasts without the bone, is remarkably high in protein, crucial for building and repairing tissues, as well as supporting overall bodily functions. It's also a significant source of essential nutrients like B vitamins, which play a vital role in energy metabolism, and minerals such as zinc and selenium, important for immune function and antioxidant defense. While naturally low in carbohydrates and fiber, its fat content should be considered, as it contributes to the overall calorie count. Choosing leaner cuts and trimming visible fat before cooking can help manage fat intake.
This versatile cut lends itself well to various culinary applications. Roasting is a classic method, resulting in tender and juicy results when cooked to the appropriate internal temperature. It can also be grilled, pan-seared, or even slow-cooked. The top loin's mild flavor profile allows it to absorb marinades and seasonings beautifully, making it a great canvas for diverse flavor combinations. Consider pairing it with vegetables and whole grains for a balanced and nutritious meal. Its protein density can also make it a satisfying component of a weight-management diet when portioned appropriately.
Compare Pork, fresh, loin, top loin (roasts), boneless, separable lean and fat, raw
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