Pork, fresh, loin, whole, 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 | 0.6 MG | 1% | |
| Thiamin | 1.0 MG | 82% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 0.8 MG | 15% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 93.1 MG | 17% | |
| Vitamin B-12 | 0.7 UG | 30% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 1 UG | 5% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 1.0 MG | 6% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 242 MG | 19% | |
| Potassium, K | 408 MG | 9% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 2.3 MG | 21% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 33.4 UG | 61% |
Nutrition Highlights
- Excellent source of protein with 27.1g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (21% DV).
- Rich source of Selenium, Se (61% of Daily Value per 100g).
- Rich source of Thiamin (82% of Daily Value per 100g).
- Good source of Riboflavin (24% DV).
- Good source of Niacin (35% DV).
About Pork, fresh, loin, whole, separable lean and fat, cooked, roasted
A versatile and popular protein source, this cut of meat offers a substantial dose of high-quality protein, crucial for building and repairing tissues, as well as supporting overall metabolic function. Analysis shows it contains zero carbohydrates and fiber, making it suitable for low-carb diets. While it does provide fat, a significant portion of which is saturated, the fat content can vary depending on the chosen cut and the degree to which the fat is trimmed before cooking. This cooked preparation provides essential nutrients like B vitamins, particularly thiamin, along with minerals such as selenium and zinc, contributing to energy production and immune function.
This cut lends itself beautifully to various cooking methods. Roasting is a common and effective way to prepare it, resulting in a tender and flavorful meal. It can also be grilled, pan-seared, or braised. The lean nature of the loin makes it important to avoid overcooking, which can lead to dryness. Often served as a main course with complementary sides like roasted vegetables, salads, or whole grains, it can also be sliced and added to sandwiches or used in stir-fries. Consider the fat content and portion size when planning meals to align with your dietary goals.
Compare Pork, fresh, loin, whole, separable lean and fat, cooked, roasted
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