Pork, Fresh, Loin, Blade (chops Or Roasts), Boneless, Separable Lean And Fat Only, Raw
Serving Size 1 chop
Nutritional Value and Analysis
Pork, Fresh, Loin, Blade (chops Or Roasts), Boneless, Separable Lean And Fat Only, Raw with a serving size of 1 chop has a total of 276.32 calories with 13.97 grams of fat. The serving size is equivalent to 176 grams of food and contains 125.73 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, phosphorus, selenium, thiamin, riboflavin, niacin, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 71% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 71% of the recommended daily needs of protein.
Phosphorus 33% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 33% of the recommended daily needs of phosphorus.
Selenium 119% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 119% of the recommended daily needs of selenium.
Thiamin 88% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 88% of the recommended daily needs of thiamin.
Riboflavin 31% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 31% of the recommended daily needs of riboflavin.
Niacin 72% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 72% of the recommended daily needs of niacin.
Vitamin B-6 56% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 56% of the recommended daily needs of vitamin b-6.
Vitamin B-12 36% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 36% of the recommended daily needs of vitamin b-12.
Tryptophan 130% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 130% of the recommended daily needs of tryptophan.
Threonine 122% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 122% of the recommended daily needs of threonine.
Isoleucine 138% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 138% of the recommended daily needs of isoleucine.
Leucine 106% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 106% of the recommended daily needs of leucine.
Lysine 130% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 130% of the recommended daily needs of lysine.
Methionine 80% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 80% of the recommended daily needs of methionine.
Phenylalanine 70% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 70% of the recommended daily needs of phenylalanine.
Tyrosine 60% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 60% of the recommended daily needs of tyrosine.
Valine 117% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 117% of the recommended daily needs of valine.
Histidine 162% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 162% of the recommended daily needs of histidine.
Cholesterol 35% of DV
A serving of 176 grams of pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 35% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 chop (176 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 276.32 | Calories from Fat 126 | |
| % Daily Value* | ||
| Total Fat 14g | 21% | |
| Saturated Fat 4.9g | 24% | |
| Trans Fat 0.14g | ||
| Cholesterol 103.8mg | 35% | |
| Sodium 112.6mg | 5% | |
| Total Carbohydrate 1.3g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 36g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 1% | Iron 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 24.64 IU | 0% | |
| → Vitamin A, RAE | 7.04 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 0.86 µg | 36% | |
| Vitamin B-6 | 0.96 mg | 56% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 31.68 IU | 8% | |
| → Vitamin D3 | 0.88 µg | - | |
| Vitamin E | 0.33 mg | 2% | |
| 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 | 1.34 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 | 13.97 g | 21% | |
| Saturated Fats | 4.87 g | 24% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.01 g | - | |
| → Lauric Acid | 0.01 g | - | |
| → Myristic Acid | 0.18 g | - | |
| → Palmitic Acid | 3.01 g | - | |
| → Stearic Acid | 1.6 g | - | |
| → Arachidic Acid | 0.02 g | - | |
| → Behenic Acid | 0 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 6 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.31 g | - | |
| → Heptadecenoic Acid | 0.04 g | - | |
| → Oleic Acid | 5.59 g | - | |
| → Gadoleic Acid | 0.1 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 2.41 g | - | |
| → Linolenic Acid (18:2) | 2.11 g | - | |
| → Linolenic Acid (18:3) | 0.1 g | - | |
| → Alpha-linolenic Acid | 0.09 g | - | |
| → Gamma-linolenic Acid | 0 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.08 g | - | |
| → Eicosadienoic Acid (20:3) | 0.01 g | - | |
| → Arachidonic Acid | 0.11 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.01 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - | |
| Trans Fats | 0.14 g | 1% | |
| Total trans-monoenoic | 0.12 g | - | |
| Total trans-polyenoic | 0.02 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 | 36.15 g | 71% | |
| → Alanine | 2.07 g | - | |
| → Arginine | 2.33 g | - | |
| → Aspartic acid | 3.38 g | - | |
| → Cystine | 0.41 g | - | |
| → Glutamic acid | 5.52 g | - | |
| → Glycine | 1.63 g | - | |
| → Histidine | 1.47 g | 162% | |
| → Hydroxyproline | 0.13 g | - | |
| → Isoleucine | 1.71 g | 138% | |
| → Leucine | 2.98 g | 106% | |
| → Lysine | 3.22 g | 130% | |
| → Methionine | 0.99 g | 80% | |
| → Phenylalanine | 1.5 g | 70% | |
| → Proline | 1.46 g | - | |
| → Serine | 1.51 g | - | |
| → Threonine | 1.59 g | 122% | |
| → Tryptophan | 0.43 g | 130% | |
| → Tyrosine | 1.43 g | 60% | |
| → Valine | 1.83 g | 117% |
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 | 10.56 mg | 1% | |
| Copper | 0.09 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Magnesium | 36.96 mg | 9% | |
| Manganese | 0.02 mg | 1% | |
| Phosphorus | 410.08 mg | 33% | |
| Potassium | 654.72 mg | 14% | |
| Selenium | 65.3 µg | 119% | |
| Sodium | 112.64 mg | 5% | |
| Zinc | 3.06 mg | 28% |
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 | 103.84 mg | 35% |
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 Or Roasts), Boneless, Separable Lean And Fat Only, Raw with 276.32calories? A brisk walk for 60 minutes, jogging for 28 minutes, or hiking for 46 minutes will help your burn off the calories in pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw.
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 | 58 minutes |
| Dancing | 50 minutes |
| Golfing | 50 minutes |
| Hiking | 46 minutes |
| Light Gardening | 50 minutes |
| Stretching | 92 minutes |
| Walking - 3.5 mph | 60 minutes |
| Weight Training - light workout | 77 minutes |
| Aerobics | 35 minutes |
| Basketball | 38 minutes |
| Bicycling - 10 mph or more | 28 minutes |
| Running - 5 mph | 28 minutes |
| Swimming | 33 minutes |
| Walking - 4.5 mph | 36 minutes |
| Weight Training - vigorous workout | 38 minutes |
Similar Food Items to Pork, Fresh, Loin, Blade (chops Or Roasts), Boneless, Separable Lean And Fat Only, Raw
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Pork Loin, Fresh, Backribs, Bone-in, Cooked-roasted, Lean Only | 255 | 17.65g | 24.15g | 0g |
| Pork Loin, Fresh, Backribs, Bone-in, Raw, Lean Only | 172 | 9.84g | 20.85g | 0g |
| Pork, Fresh, Blade, (chops), Boneless, Separable Lean And Fat, Cooked, Broiled | 202 | 11.13g | 24.73g | 0.83g |
| Pork, Fresh, Loin, Blade (chops Or Roasts), Boneless, Separable Lean Only, Raw | 123 | 3.78g | 21.35g | 0.82g |
| Pork, Fresh, Loin, Blade (chops), Boneless, Separable Lean Only, Boneless, Cooked, Broiled | 169 | 6.74g | 26.14g | 0.89g |
| Pork, Fresh, Loin, Blade (roasts), Boneless, Separable Lean Only, Cooked, Roasted | 175 | 7.14g | 27.58g | 0g |
| Pork, Fresh, Loin, Country-style Ribs, Separable Lean Only, Bone-in, Cooked, Broiled | 216 | 11.65g | 27.83g | 0g |
| Pork, Fresh, Loin, Country-style Ribs, Separable Lean Only, Boneless, Cooked, Broiled | 216 | 11.65g | 27.83g | 0g |
| Pork, Fresh, Loin, Country-style Ribs, Separable Lean Only, Boneless, Cooked, Roasted | 219 | 11.38g | 29.2g | 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