Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean And Fat, Cooked
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean And Fat, Cooked with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 613.35 calories with 35.65 grams of fat. The serving size is equivalent to 261 grams of food and contains 320.85 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, phosphorus, zinc, selenium, thiamin, riboflavin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, cholesterol and saturated fats. Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean And Fat, Cooked is a high fat food because 52.31% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 133% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 133% of the recommended daily needs of protein.
Fat 55% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 55% of the recommended daily intake of fat.
Energy 31% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 31% of the recommended daily intake of energy.
Phosphorus 46% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 46% of the recommended daily needs of phosphorus.
Zinc 61% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 61% of the recommended daily needs of zinc.
Selenium 198% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 198% of the recommended daily needs of selenium.
Thiamin 148% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 148% of the recommended daily needs of thiamin.
Riboflavin 58% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 58% of the recommended daily needs of riboflavin.
Niacin 104% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 104% of the recommended daily needs of niacin.
Pantothenic Acid 38% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 38% of the recommended daily needs of pantothenic acid.
Vitamin B-6 86% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 86% of the recommended daily needs of vitamin b-6.
Vitamin B-12 74% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 74% of the recommended daily needs of vitamin b-12.
Choline 30% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 30% of the recommended daily needs of choline.
Tryptophan 236% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 236% of the recommended daily needs of tryptophan.
Threonine 237% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 237% of the recommended daily needs of threonine.
Isoleucine 265% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 265% of the recommended daily needs of isoleucine.
Leucine 202% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 202% of the recommended daily needs of leucine.
Lysine 252% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 252% of the recommended daily needs of lysine.
Methionine 148% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 148% of the recommended daily needs of methionine.
Phenylalanine 130% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 130% of the recommended daily needs of phenylalanine.
Tyrosine 104% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 104% of the recommended daily needs of tyrosine.
Valine 231% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 231% of the recommended daily needs of valine.
Histidine 312% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 312% of the recommended daily needs of histidine.
Cholesterol 72% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 72% of the recommended daily intake of cholesterol.
Saturated Fats 61% of DV
A serving of 261 grams of pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked has 61% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (261 g)
Amount Per Serving | ||
---|---|---|
Calories 613.35 | Calories from Fat 321 | |
% Daily Value* | ||
Total Fat 35.7g | 55% | |
Saturated Fat 12.3g | 61% | |
Trans Fat 0.15g | ||
Cholesterol 216.6mg | 72% | |
Sodium 143.6mg | 6% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 68g |
Vitamin A 0% | Vitamin C 0% |
Calcium 4% | Iron 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
Nutrient | Amount | DV % | |
---|---|---|---|
Vitamin A | 18.27 IU | 0% | |
→ Vitamin A, RAE | 5.22 µg | 1% | |
→ Alpha Carotene | 0 µg | - | |
→ Beta Carotene | 0 µg | - | |
→ Beta Cryptoxanthin | 0 µg | - | |
→ Lutein + zeaxanthin | 0 µg | - | |
→ Lycopene | 0 µg | - | |
Vitamin B-12 | 1.77 µg | 74% | |
Vitamin B-6 | 1.46 mg | 86% | |
Vitamin C | 0.26 mg | 0% | |
Vitamin D | 99.18 IU | 25% | |
→ Vitamin D3 | 2.35 µg | - | |
Vitamin E | 0.31 mg | 2% | |
→ Beta Tocopherol | 0 mg | - | |
→ Delta Tocopherol | 0 mg | - | |
→ Gamma Tocopherol | 0.03 mg | - | |
→ Alpha Tocotrienol | 0 mg | - | |
→ Beta Tocotrienol | 0 mg | - | |
→ Delta Tocotrienol | 0 mg | - | |
→ Gamma Tocotrienol | 0.03 mg | - | |
Vitamin K | 0 µg | 0% |
Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.
Carbohydrates
Nutrient | Amount | DV % | |
---|---|---|---|
Carbohydrate | 0 g | 0% | |
Sugars | 0 g | 0% | |
Fiber | 0 g | 0% |
Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.
Fats & Fatty Acids
Nutrient | Amount | DV % | |
---|---|---|---|
Fat | 35.65 g | 55% | |
Saturated Fats | 12.27 g | 61% | |
→ Butyric Acid | 0 g | - | |
→ Caproic Acid | 0 g | - | |
→ Caprylic Acid | 0 g | - | |
→ Capric Acid | 0.02 g | - | |
→ Lauric Acid | 0.02 g | - | |
→ Myristic Acid | 0.43 g | - | |
→ Palmitic Acid | 7.55 g | - | |
→ Stearic Acid | 4.03 g | - | |
→ Arachidic Acid | 0.02 g | - | |
→ Behenic Acid | 0 g | - | |
Monounsaturated Fats | 15.03 g | - | |
→ Myristoleic Acid | 0 g | - | |
→ Pentadecenoic Acid | 0 g | - | |
→ Palmitoleic Acid | 0.92 g | - | |
→ Heptadecenoic Acid | 0.05 g | - | |
→ Oleic Acid | 13.73 g | - | |
→ Gadoleic Acid | 0.27 g | - | |
→ Erucic Acid | 0 g | - | |
Polyunsaturated Fats | 3.57 g | - | |
→ Linolenic Acid (18:2) | 3.1 g | - | |
→ Linolenic Acid (18:3) | 0.13 g | - | |
→ Alpha-linolenic Acid | 0.08 g | - | |
→ Gamma-linolenic Acid | 0 g | - | |
→ Parinaric Acid | 0 g | - | |
→ Eicosadienoic Acid (20:2) | 0.07 g | - | |
→ Eicosadienoic Acid (20:3) | 0.01 g | - | |
→ Arachidonic Acid | 0.19 g | - | |
→ Eicosapentaenoic Acid (EPA) | 0 g | - | |
→ Docosapentaenoic Acid (DPA) | 0 g | - | |
→ Docosahexaenoic Acid (DHA) | 0 g | - | |
Trans Fats | 0.15 g | 1% | |
Total trans-monoenoic | 0.1 g | - | |
Total trans-polyenoic | 0.05 g | - |
Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.
Proteins & Amino Acids
Nutrient | Amount | DV % | |
---|---|---|---|
Protein | 68.04 g | 133% | |
→ Alanine | 3.98 g | - | |
→ Arginine | 4.4 g | - | |
→ Aspartic acid | 6.5 g | - | |
→ Cystine | 0.82 g | - | |
→ Glutamic acid | 10.77 g | - | |
→ Glycine | 3.14 g | - | |
→ Histidine | 2.84 g | 312% | |
→ Hydroxyproline | 0.1 g | - | |
→ Isoleucine | 3.28 g | 265% | |
→ Leucine | 5.65 g | 202% | |
→ Lysine | 6.23 g | 252% | |
→ Methionine | 1.84 g | 148% | |
→ Phenylalanine | 2.8 g | 130% | |
→ Proline | 2.74 g | - | |
→ Serine | 2.88 g | - | |
→ Threonine | 3.08 g | 237% | |
→ Tryptophan | 0.78 g | 236% | |
→ Tyrosine | 2.49 g | 104% | |
→ Valine | 3.61 g | 231% |
Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.
Minerals
Nutrient | Amount | DV % | |
---|---|---|---|
Calcium | 52.2 mg | 4% | |
Copper | 0.18 mg | 20% | |
Iron | 2.43 mg | 14% | |
Magnesium | 62.64 mg | 15% | |
Manganese | 0.02 mg | 1% | |
Phosphorus | 579.42 mg | 46% | |
Potassium | 900.45 mg | 19% | |
Selenium | 109.1 µg | 198% | |
Sodium | 143.55 mg | 6% | |
Zinc | 6.68 mg | 61% |
Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.
Sterols
Nutrient | Amount | DV % | |
---|---|---|---|
Cholesterol | 216.63 mg | 72% |
Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.
Miscellaneous
Calories Burn off Time
How long would it take to burn off Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean And Fat, Cooked with 613.35calories? A brisk walk for 133 minutes, jogging for 63 minutes, or hiking for 102 minutes will help your burn off the calories in pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
Physical Activity | Burn Off Time |
---|---|
Bicycling - 10 mph or less | 128 minutes |
Dancing | 112 minutes |
Golfing | 112 minutes |
Hiking | 102 minutes |
Light Gardening | 112 minutes |
Stretching | 204 minutes |
Walking - 3.5 mph | 133 minutes |
Weight Training - light workout | 170 minutes |
Aerobics | 77 minutes |
Basketball | 84 minutes |
Bicycling - 10 mph or more | 63 minutes |
Running - 5 mph | 63 minutes |
Swimming | 72 minutes |
Walking - 4.5 mph | 81 minutes |
Weight Training - vigorous workout | 84 minutes |
Similar Food Items to Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean And Fat, Cooked
Name | Calories | Total Fat | Proteins | Carbohydrates |
---|---|---|---|---|
Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean And Fat, Raw | 177 | 10.14g | 20.08g | 0g |
Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean Only, Cooked | 211 | 9.44g | 29.47g | 0g |
Pork, Fresh, Composite Of Trimmed Retail Cuts (loin And Shoulder Blade), Separable Lean Only, Raw | 144 | 5.88g | 21.23g | 0g |
Pork, Fresh, Ground, Cooked | 297 | 20.77g | 25.69g | 0g |
Pork, Fresh, Loin, Tenderloin, Separable Lean And Fat, Cooked, Broiled | 201 | 8.11g | 29.86g | 0g |
Pork, Fresh, Loin, Tenderloin, Separable Lean And Fat, Cooked, Roasted | 147 | 3.96g | 26.04g | 0g |
Pork, Fresh, Loin, Tenderloin, Separable Lean Only, Cooked, Broiled | 187 | 6.33g | 30.42g | 0g |
Pork, Fresh, Loin, Top Loin (roasts), Boneless, Separable Lean And Fat, Raw | 166 | 8.33g | 21.34g | 0g |
Pork, Fresh, Loin, Top Loin (roasts), Boneless, Separable Lean Only, Raw | 132 | 4.06g | 22.39g | 0g |
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium