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Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Cooked, Broiled

Serving Size 100 grams

Nutritional Value and Analysis

Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Cooked, Broiled with a serving size of 100 grams has a total of 209 calories with 11.06 grams of fat. The serving size is equivalent to 100 grams of food and contains 99.54 calories from fat. This item is classified as pork products foods.

This food is a good source of protein, selenium, thiamin, niacin, vitamin b-6, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine .

Protein 50% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 50% of the recommended daily needs of protein.

Selenium 79% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 79% of the recommended daily needs of selenium.

Thiamin 50% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 50% of the recommended daily needs of thiamin.

Niacin 51% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 51% of the recommended daily needs of niacin.

Vitamin B-6 39% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 39% of the recommended daily needs of vitamin b-6.

Tryptophan 82% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 82% of the recommended daily needs of tryptophan.

Threonine 88% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 88% of the recommended daily needs of threonine.

Isoleucine 102% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 102% of the recommended daily needs of isoleucine.

Leucine 78% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 78% of the recommended daily needs of leucine.

Lysine 96% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 96% of the recommended daily needs of lysine.

Methionine 57% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 57% of the recommended daily needs of methionine.

Phenylalanine 50% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 50% of the recommended daily needs of phenylalanine.

Tyrosine 41% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 41% of the recommended daily needs of tyrosine.

Valine 86% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 86% of the recommended daily needs of valine.

Histidine 122% of DV

A serving of 100 grams of pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 122% of the recommended daily needs of histidine.

Default Serving 100gServing 3 ozServing 1 chop without refuse (Yield from 1 cooked chop, with refuse, weighing 209g)

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 209 Calories from Fat 100
% Daily Value*
Total Fat 11.1g 17%
Saturated Fat 3.5g 18%
Trans Fat 0.11g
Cholesterol 84mg 28%
Sodium 55mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 26g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A6 IU0%
→ Vitamin A, RAE2 µg0%
→ Alpha Carotene0 µg-
→ Beta Carotene0 µg-
→ Beta Cryptoxanthin0 µg-
→ Lutein + zeaxanthin0 µg-
→ Lycopene0 µg-
Vitamin B-120.59 µg25%
Vitamin B-60.67 mg39%
Vitamin C0 mg0%
Vitamin D30 IU8%
→ Vitamin D30.8 µg-
Vitamin E0.11 mg1%
→ Beta Tocopherol0 mg-
→ Delta Tocopherol0 mg-
→ Gamma Tocopherol0.01 mg-
→ Alpha Tocotrienol0 mg-
→ Beta Tocotrienol0 mg-
→ Delta Tocotrienol0 mg-
→ Gamma Tocotrienol0.01 mg-
Vitamin K0 µg0%

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

NutrientAmountDV %
Carbohydrate0 g0%
Sugars0 g0%
Fiber0 g0%

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

NutrientAmountDV %
Fat11.06 g17%
Saturated Fats3.52 g18%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0.01 g-
→ Lauric Acid0 g-
→ Myristic Acid0.13 g-
→ Palmitic Acid2.17 g-
→ Stearic Acid1.16 g-
→ Arachidic Acid0.02 g-
→ Behenic Acid0 g-
Monounsaturated Fats4.22 g-
→ Myristoleic Acid0 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.19 g-
→ Heptadecenoic Acid0.03 g-
→ Oleic Acid 3.96 g-
→ Gadoleic Acid0.06 g-
→ Erucic Acid0 g-
Polyunsaturated Fats1.36 g-
→ Linolenic Acid (18:2)1.18 g-
→ Linolenic Acid (18:3)0.05 g-
→ Alpha-linolenic Acid0.05 g-
→ Gamma-linolenic Acid0 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0.04 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0.08 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-
Trans Fats0.11 g1%
Total trans-monoenoic0.07 g-
Total trans-polyenoic0.03 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

NutrientAmountDV %
Protein25.61 g50%
→ Alanine1.5 g-
→ Arginine1.7 g-
→ Aspartic acid2.51 g-
→ Cystine0.3 g-
→ Glutamic acid4.09 g-
→ Glycine1.15 g-
→ Histidine1.11 g122%
→ Hydroxyproline0.07 g-
→ Isoleucine1.26 g102%
→ Leucine2.18 g78%
→ Lysine2.38 g96%
→ Methionine0.71 g57%
→ Phenylalanine1.08 g50%
→ Proline1.04 g-
→ Serine1.11 g-
→ Threonine1.15 g88%
→ Tryptophan0.27 g82%
→ Tyrosine0.98 g41%
→ Valine1.34 g86%

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

NutrientAmountDV %
Calcium24 mg2%
Copper0.08 mg9%
Iron0.79 mg4%
Magnesium25 mg6%
Manganese0.01 mg0%
Phosphorus220 mg18%
Potassium344 mg7%
Selenium43.6 µg79%
Sodium55 mg2%
Zinc2.14 mg19%

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

NutrientAmountDV %
Cholesterol84 mg28%

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

NutrientAmountDV %
Alcohol0 g-
Ash1.01 g-
Caffeine0 mg-
Theobromine0 mg-
Water62.27 g-

Calories Burn off Time

How long would it take to burn off Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Cooked, Broiled with 209calories? A brisk walk for 45 minutes, jogging for 21 minutes, or hiking for 35 minutes will help your burn off the calories in pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, 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 ActivityBurn Off Time
Bicycling - 10 mph or less44 minutes
Dancing38 minutes
Golfing38 minutes
Hiking35 minutes
Light Gardening38 minutes
Stretching70 minutes
Walking - 3.5 mph45 minutes
Weight Training - light workout58 minutes
Aerobics26 minutes
Basketball29 minutes
Bicycling - 10 mph or more21 minutes
Running - 5 mph21 minutes
Swimming25 minutes
Walking - 4.5 mph28 minutes
Weight Training - vigorous workout29 minutes
Similar Food Items to Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Cooked, Broiled
Name Calories Total Fat Proteins Carbohydrates
Pork, Fresh, Loin, Blade (chops Or Roasts), Bone-in, Separable Lean Only, Raw1435.84g21.22g0g
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean And Fat, Cooked, Broiled23114.35g23.72g0g
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Braised22211.29g28.02g0g
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean Only, Cooked, Broiled1939.56g24.99g0g
Pork, Fresh, Loin, Blade (roasts), Bone-in, Separable Lean And Fat, Cooked, Roasted25416.71g24.29g0g
Pork, Fresh, Loin, Blade (roasts), Bone-in, Separable Lean Only, Cooked, Roasted21711.89g25.7g0g
Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Cooked, Braised24213.51g28.21g0g
Pork, Fresh, Loin, Center Loin (chops), Bone-in, Separable Lean And Fat, Raw1709.03g20.71g0g
Pork, Fresh, Loin, Center Loin (roasts), Bone-in, Separable Lean And Fat, Cooked, Roasted23112.8g27.01g0g
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