Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Broiled
Serving Size 1 chop
Nutritional Value and Analysis
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Broiled with a serving size of 1 chop has a total of 422.67 calories with 20.94 grams of fat. The serving size is equivalent to 219 grams of food and contains 188.46 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, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat and cholesterol.
Protein 107% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 107% of the recommended daily needs of protein.
Fat 32% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 32% of the recommended daily intake of fat.
Phosphorus 45% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 45% of the recommended daily needs of phosphorus.
Zinc 66% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 66% of the recommended daily needs of zinc.
Selenium 153% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 153% of the recommended daily needs of selenium.
Thiamin 93% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 93% of the recommended daily needs of thiamin.
Riboflavin 55% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 55% of the recommended daily needs of riboflavin.
Niacin 113% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 113% of the recommended daily needs of niacin.
Pantothenic Acid 50% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 50% of the recommended daily needs of pantothenic acid.
Vitamin B-6 66% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 66% of the recommended daily needs of vitamin b-6.
Vitamin B-12 60% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 60% of the recommended daily needs of vitamin b-12.
Tryptophan 197% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 197% of the recommended daily needs of tryptophan.
Threonine 185% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 185% of the recommended daily needs of threonine.
Isoleucine 209% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 209% of the recommended daily needs of isoleucine.
Leucine 161% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 161% of the recommended daily needs of leucine.
Lysine 197% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 197% of the recommended daily needs of lysine.
Methionine 121% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 121% of the recommended daily needs of methionine.
Phenylalanine 106% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 106% of the recommended daily needs of phenylalanine.
Tyrosine 90% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 90% of the recommended daily needs of tyrosine.
Valine 178% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 178% of the recommended daily needs of valine.
Histidine 245% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 245% of the recommended daily needs of histidine.
Cholesterol 57% of DV
A serving of 219 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled has 57% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 chop (219 g)
Amount Per Serving | ||
---|---|---|
Calories 422.67 | Calories from Fat 188 | |
% Daily Value* | ||
Total Fat 20.9g | 32% | |
Saturated Fat 5.1g | 25% | |
Trans Fat 0.05g | ||
Cholesterol 170.8mg | 57% | |
Sodium 166.4mg | 7% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 55g |
Vitamin A 0% | Vitamin C 0% |
Calcium 9% | Iron 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
Nutrient | Amount | DV % | |
---|---|---|---|
Vitamin A | 17.52 IU | 0% | |
→ Vitamin A, RAE | 4.38 µg | 0% | |
→ Alpha Carotene | 0 µg | - | |
→ Beta Carotene | 0 µg | - | |
→ Beta Cryptoxanthin | 0 µg | - | |
→ Lutein + zeaxanthin | 0 µg | - | |
→ Lycopene | 0 µg | - | |
Vitamin B-12 | 1.45 µg | 60% | |
Vitamin B-6 | 1.13 mg | 66% | |
Vitamin C | 0 mg | 0% | |
Vitamin D | 78.84 IU | 20% | |
→ Vitamin D3 | 1.97 µg | - | |
Vitamin E | 0.5 mg | 3% | |
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 | 20.94 g | 32% | |
Saturated Fats | 5.09 g | 25% | |
→ Butyric Acid | 0 g | - | |
→ Caproic Acid | 0 g | - | |
→ Caprylic Acid | 0 g | - | |
→ Capric Acid | 0.02 g | - | |
→ Lauric Acid | 0.01 g | - | |
→ Myristic Acid | 0.18 g | - | |
→ Palmitic Acid | 3.11 g | - | |
→ Stearic Acid | 1.69 g | - | |
→ Arachidic Acid | 0.02 g | - | |
→ Behenic Acid | 0 g | - | |
→ Lignoceric Acid | 0 g | - | |
Monounsaturated Fats | 5.93 g | - | |
→ Myristoleic Acid | 0 g | - | |
→ Pentadecenoic Acid | 0 g | - | |
→ Palmitoleic Acid | 0.34 g | - | |
→ Oleic Acid | 5.5 g | - | |
→ Gadoleic Acid | 0.09 g | - | |
→ Erucic Acid | 0 g | - | |
Polyunsaturated Fats | 2.07 g | - | |
→ Linolenic Acid (18:2) | 1.73 g | - | |
→ Linolenic Acid (18:3) | 0.07 g | - | |
→ Alpha-linolenic Acid | 0.06 g | - | |
→ Gamma-linolenic Acid | 0.01 g | - | |
→ Parinaric Acid | 0 g | - | |
→ Eicosadienoic Acid (20:2) | 0.07 g | - | |
→ Eicosadienoic Acid (20:3) | 0.01 g | - | |
→ Arachidonic Acid | 0.17 g | - | |
→ Eicosapentaenoic Acid (EPA) | 0 g | - | |
→ Docosapentaenoic Acid (DPA) | 0.02 g | - | |
→ Docosahexaenoic Acid (DHA) | 0 g | - | |
Trans Fats | 0.05 g | 0% | |
Total trans-monoenoic | 0.05 g | - | |
Total trans-polyenoic | 0 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 | 54.73 g | 107% | |
→ Alanine | 3.14 g | - | |
→ Arginine | 3.53 g | - | |
→ Aspartic acid | 5.12 g | - | |
→ Cystine | 0.62 g | - | |
→ Glutamic acid | 8.36 g | - | |
→ Glycine | 2.47 g | - | |
→ Histidine | 2.23 g | 245% | |
→ Hydroxyproline | 0.19 g | - | |
→ Isoleucine | 2.59 g | 209% | |
→ Leucine | 4.5 g | 161% | |
→ Lysine | 4.87 g | 197% | |
→ Methionine | 1.5 g | 121% | |
→ Phenylalanine | 2.27 g | 106% | |
→ Proline | 2.21 g | - | |
→ Serine | 2.29 g | - | |
→ Threonine | 2.41 g | 185% | |
→ Tryptophan | 0.65 g | 197% | |
→ Tyrosine | 2.17 g | 90% | |
→ Valine | 2.77 g | 178% |
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 | 120.45 mg | 9% | |
Copper | 0.23 mg | 26% | |
Iron | 1.99 mg | 11% | |
Magnesium | 45.99 mg | 11% | |
Manganese | 0.02 mg | 1% | |
Phosphorus | 558.45 mg | 45% | |
Potassium | 727.08 mg | 15% | |
Selenium | 84.32 µg | 153% | |
Sodium | 166.44 mg | 7% | |
Zinc | 7.31 mg | 66% |
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 | 170.82 mg | 57% |
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, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Broiled with 422.67calories? A brisk walk for 92 minutes, jogging for 43 minutes, or hiking for 70 minutes will help your burn off the calories in pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled.
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 | 88 minutes |
Dancing | 77 minutes |
Golfing | 77 minutes |
Hiking | 70 minutes |
Light Gardening | 77 minutes |
Stretching | 141 minutes |
Walking - 3.5 mph | 92 minutes |
Weight Training - light workout | 117 minutes |
Aerobics | 53 minutes |
Basketball | 58 minutes |
Bicycling - 10 mph or more | 43 minutes |
Running - 5 mph | 43 minutes |
Swimming | 50 minutes |
Walking - 4.5 mph | 56 minutes |
Weight Training - vigorous workout | 58 minutes |
Similar Food Items to Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Broiled
Name | Calories | Total Fat | Proteins | Carbohydrates |
---|---|---|---|---|
Pork, Fresh, Loin, Blade (chops Or Roasts), Bone-in, Separable Lean Only, Raw | 143 | 5.84g | 21.22g | 0g |
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean And Fat, Cooked, Broiled | 231 | 14.35g | 23.72g | 0g |
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Braised | 222 | 11.29g | 28.02g | 0g |
Pork, Fresh, Loin, Blade (roasts), Bone-in, Separable Lean And Fat, Cooked, Roasted | 254 | 16.71g | 24.29g | 0g |
Pork, Fresh, Loin, Blade (roasts), Bone-in, Separable Lean Only, Cooked, Roasted | 217 | 11.89g | 25.7g | 0g |
Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Cooked, Braised | 242 | 13.51g | 28.21g | 0g |
Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Cooked, Broiled | 209 | 11.06g | 25.61g | 0g |
Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Raw | 170 | 9.03g | 20.71g | 0g |
Pork, Fresh, Loin, Center Loin (roasts), Bone-in, Separable Lean And Fat, Cooked, Roasted | 231 | 12.8g | 27.01g | 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