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Pork Tenderloin with Seasonings

98 Calories
17.9g Protein
2.7g Carbs
2.2g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 98
% Daily Value*
Total Fat 2.2g 3%
Saturated Fat 0.9g 4%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 571mg 25%
Total Carbohydrate 2.7g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 17.9g 36%
Vitamin D 0mcg 0%
Calcium 18mg 1%
Iron 0mg 0%
Potassium 0mg 0%

* 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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Protein 17.9g 78%
Carbs 2.7g 12%
Fat 2.2g 10%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 1.1 MG 1%

Minerals

Nutrient Amount % DV
Calcium, Ca 18 MG 1%
Iron, Fe 0 MG 0%
Sodium, Na 571 MG 25%

Nutrition Highlights

  • Low in calories with 98 kcal per 100g.
  • Good source of protein with 17.9g per 100g.
  • Very low in fat (2.2g per 100g).
  • Good source of Sodium, Na (25% DV).

About Pork Tenderloin with Seasonings

Pork Tenderloin with Seasonings is a low-calorie food with 98 calories per 100-gram serving. Its primary macronutrient source is protein, providing 17.9g of protein, 2.7g of carbohydrates, and 2.2g of fat. This food belongs to the Meat/Poultry/Other Animals Unprepared/Unprocessed category.

Ingredients

Basted NTE 16% Added Solution* of Water, Potassium Chloride, Vinegar,Natural Flavor. **Seasonings: Salt, spices, dehydrated garlic, dehydratedonion.

Dietary Information

Pork Tenderloin with Seasonings is considered low-carb and keto-friendly, low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in Pork Tenderloin with Seasonings include Sodium, Na (25% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 98 calories per 100 grams, Pork Tenderloin with Seasonings gets 73% of its calories from protein, 11% from carbohydrates, and 20% from fat. This is lower than most foods and comparable to fruits and vegetables.

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