Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Pan-fried
Serving Size 1 chop
Nutritional Value and Analysis
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Pan-fried with a serving size of 1 chop has a total of 477.3 calories with 26.1 grams of fat. The serving size is equivalent to 215 grams of food and contains 234.9 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 and cholesterol.
Protein 111% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 111% of the recommended daily needs of protein.
Fat 40% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 40% of the recommended daily intake of fat.
Phosphorus 41% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 41% of the recommended daily needs of phosphorus.
Zinc 59% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 59% of the recommended daily needs of zinc.
Selenium 151% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 151% of the recommended daily needs of selenium.
Thiamin 91% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 91% of the recommended daily needs of thiamin.
Riboflavin 58% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 58% of the recommended daily needs of riboflavin.
Niacin 116% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 116% of the recommended daily needs of niacin.
Pantothenic Acid 52% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 52% of the recommended daily needs of pantothenic acid.
Vitamin B-6 64% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 64% of the recommended daily needs of vitamin b-6.
Vitamin B-12 65% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 65% of the recommended daily needs of vitamin b-12.
Choline 33% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 33% of the recommended daily needs of choline.
Tryptophan 200% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 200% of the recommended daily needs of tryptophan.
Threonine 187% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 187% of the recommended daily needs of threonine.
Isoleucine 211% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 211% of the recommended daily needs of isoleucine.
Leucine 163% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 163% of the recommended daily needs of leucine.
Lysine 199% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 199% of the recommended daily needs of lysine.
Methionine 122% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 122% of the recommended daily needs of methionine.
Phenylalanine 107% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 107% of the recommended daily needs of phenylalanine.
Tyrosine 91% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 91% of the recommended daily needs of tyrosine.
Valine 179% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 179% of the recommended daily needs of valine.
Histidine 247% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 247% of the recommended daily needs of histidine.
Cholesterol 59% of DV
A serving of 215 grams of pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried has 59% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 chop (215 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 477.3 | Calories from Fat 235 | |
| % Daily Value* | ||
| Total Fat 26.1g | 40% | |
| Saturated Fat 5.5g | 28% | |
| Trans Fat 0.05g | ||
| Cholesterol 176.3mg | 59% | |
| Sodium 189.2mg | 8% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 57g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 8% | Iron 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 21.5 IU | 0% | |
| → Vitamin A, RAE | 6.45 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 1.55 µg | 65% | |
| Vitamin B-6 | 1.08 mg | 64% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 49.45 IU | 12% | |
| → Vitamin D3 | 1.29 µg | - | |
| Vitamin E | 0.47 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 | 26.1 g | 40% | |
| Saturated Fats | 5.5 g | 28% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.02 g | - | |
| → Lauric Acid | 0.01 g | - | |
| → Myristic Acid | 0.19 g | - | |
| → Palmitic Acid | 3.36 g | - | |
| → Stearic Acid | 1.83 g | - | |
| → Arachidic Acid | 0.03 g | - | |
| → Behenic Acid | 0 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 12.35 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.37 g | - | |
| → Heptadecenoic Acid | 0.04 g | - | |
| → Oleic Acid | 5.94 g | - | |
| → Gadoleic Acid | 0.1 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 2.32 g | - | |
| → Linolenic Acid (18:2) | 1.87 g | - | |
| → Linolenic Acid (18:3) | 0.08 g | - | |
| → Alpha-linolenic Acid | 0.07 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 | 0.19 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 | 56.72 g | 111% | |
| → Alanine | 3.16 g | - | |
| → Arginine | 3.56 g | - | |
| → Aspartic acid | 5.17 g | - | |
| → Cystine | 0.62 g | - | |
| → Glutamic acid | 8.44 g | - | |
| → Glycine | 2.5 g | - | |
| → Histidine | 2.25 g | 247% | |
| → Hydroxyproline | 0.19 g | - | |
| → Isoleucine | 2.62 g | 211% | |
| → Leucine | 4.55 g | 163% | |
| → Lysine | 4.91 g | 199% | |
| → Methionine | 1.51 g | 122% | |
| → Phenylalanine | 2.3 g | 107% | |
| → Proline | 2.23 g | - | |
| → Serine | 2.31 g | - | |
| → Threonine | 2.43 g | 187% | |
| → Tryptophan | 0.66 g | 200% | |
| → Tyrosine | 2.19 g | 91% | |
| → Valine | 2.8 g | 179% |
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 | 98.9 mg | 8% | |
| Copper | 0.23 mg | 26% | |
| Iron | 1.89 mg | 11% | |
| Magnesium | 45.15 mg | 11% | |
| Manganese | 0.03 mg | 1% | |
| Phosphorus | 509.55 mg | 41% | |
| Potassium | 720.25 mg | 15% | |
| Selenium | 83.21 µg | 151% | |
| Sodium | 189.2 mg | 8% | |
| Zinc | 6.51 mg | 59% |
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 | 176.3 mg | 59% |
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, Pan-fried with 477.3calories? A brisk walk for 104 minutes, jogging for 49 minutes, or hiking for 80 minutes will help your burn off the calories in pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried.
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 | 99 minutes |
| Dancing | 87 minutes |
| Golfing | 87 minutes |
| Hiking | 80 minutes |
| Light Gardening | 87 minutes |
| Stretching | 159 minutes |
| Walking - 3.5 mph | 104 minutes |
| Weight Training - light workout | 133 minutes |
| Aerobics | 60 minutes |
| Basketball | 65 minutes |
| Bicycling - 10 mph or more | 49 minutes |
| Running - 5 mph | 49 minutes |
| Swimming | 56 minutes |
| Walking - 4.5 mph | 63 minutes |
| Weight Training - vigorous workout | 65 minutes |
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|---|---|---|---|---|
| Pork, Cured, Bacon, Unprepared | 417 | 39.69g | 12.62g | 1.28g |
| Pork, Cured, Breakfast Strips, Raw Or Unheated | 388 | 37.16g | 11.74g | 0.7g |
| Pork, Fresh, Variety Meats And By-products, Tongue, Cooked, Braised | 271 | 18.6g | 24.1g | 0g |
| Pork, Fresh, Variety Meats And By-products, Tongue, Raw | 225 | 17.2g | 16.3g | 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