Pork, Leg sirloin tip roast, 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 | 0.7 MG | 55% | |
| Riboflavin | 0.4 MG | 27% | |
| Niacin | 7.2 MG | 45% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.7 MG | 41% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 79.9 MG | 15% | |
| Vitamin B-12 | 0.5 UG | 22% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 232 MG | 19% | |
| Potassium, K | 399 MG | 8% | |
| Sodium, Na | 50 MG | 2% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 26.4 UG | 48% |
Nutrition Highlights
- Low in calories with 113 kcal per 100g.
- Excellent source of protein with 22.9g per 100g, great for muscle building and recovery.
- Very low in fat (1.7g per 100g).
- Good source of Selenium, Se (48% DV).
- Rich source of Thiamin (55% of Daily Value per 100g).
- Good source of Riboflavin (27% DV).
About Pork, Leg sirloin tip roast, boneless, separable lean and fat, raw
A versatile and lean protein source, this cut comes from the hind leg of a pig. Characterized by its boneless nature and separable lean and fat, it offers a relatively low-calorie profile while delivering a significant punch of protein. This makes it an attractive option for those looking to build or maintain muscle mass, support satiety, and generally increase their protein intake. The absence of carbohydrates and fiber means that, in a balanced diet, it can be a great foundation for a meal, especially when paired with fiber-rich vegetables and complex carbohydrates.
Considering the nutritional breakdown, the key is mindful cooking. The presence of fat, even at a relatively low level, suggests paying attention to preparation methods. Roasting, grilling, or slow cooking are excellent ways to retain moisture and flavor while allowing excess fat to render off. This cut can be used in numerous ways, from sliced for sandwiches and salads to shredded in tacos or incorporated into stews and stir-fries. Proper portion control and mindful trimming of any visible fat further contribute to a healthy dietary approach.
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