Pork, fresh, loin, whole, 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 | 0.6 MG | 1% | |
| Thiamin | 0.6 MG | 53% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 4.4 MG | 28% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 93.6 MG | 17% | |
| Vitamin B-12 | 0.5 UG | 23% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin D (D2 + D3) | 1.2 UG | 6% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 181 MG | 14% | |
| Potassium, K | 374 MG | 8% | |
| Sodium, Na | 48 MG | 2% | |
| Zinc, Zn | 2.4 MG | 22% | |
| 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 27.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (22% DV).
- Rich source of Selenium, Se (82% of Daily Value per 100g).
- Rich source of Thiamin (53% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
- Good source of Niacin (28% DV).
About Pork, fresh, loin, whole, separable lean and fat, cooked, braised
A lean cut of meat derived from the back of a pig, this food offers a substantial source of high-quality protein, crucial for building and repairing tissues, as well as maintaining a healthy metabolism. It also provides essential B vitamins, particularly thiamin, which plays a vital role in energy production, and niacin, important for cellular function. The fat content varies depending on trimming; however, braising, the cooking method, can help render and remove some of the fat. While offering beneficial nutrients, it's also important to be mindful of its saturated fat content.
When prepared by braising, this food can become incredibly tender and flavorful. It's often used in slow-cooked dishes, allowing the meat to absorb rich flavors from broths and aromatic vegetables. Consider incorporating it into stews, pulled pork sandwiches, or as a centerpiece for a hearty meal. To maximize the nutritional benefits, trim off excess visible fat before cooking and pair it with a variety of colorful vegetables and whole grains for a balanced and satisfying plate.
Compare Pork, fresh, loin, whole, separable lean and fat, cooked, braised
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