Pork, Fresh, Loin, Center Rib (chops), Bone-in, Separable Lean And Fat, Cooked, Pan-fried
Serving Size 100 grams
Nutritional Value and Analysis
Pork, Fresh, Loin, Center Rib (chops), Bone-in, Separable Lean And Fat, Cooked, Pan-fried with a serving size of 100 grams has a total of 256 calories with 15.71 grams of fat. The serving size is equivalent to 100 grams of food and contains 141.39 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, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine . Pork, Fresh, Loin, Center Rib (chops), Bone-in, Separable Lean And Fat, Cooked, Pan-fried is a high fat food because 55.23% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 53% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 53% of the recommended daily needs of protein.
Selenium 66% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 66% of the recommended daily needs of selenium.
Thiamin 43% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 43% of the recommended daily needs of thiamin.
Niacin 56% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 56% of the recommended daily needs of niacin.
Vitamin B-6 30% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 30% of the recommended daily needs of vitamin b-6.
Vitamin B-12 33% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 33% of the recommended daily needs of vitamin b-12.
Tryptophan 97% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 97% of the recommended daily needs of tryptophan.
Threonine 91% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 91% of the recommended daily needs of threonine.
Isoleucine 102% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 102% of the recommended daily needs of isoleucine.
Leucine 79% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 79% of the recommended daily needs of leucine.
Lysine 96% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 96% of the recommended daily needs of lysine.
Methionine 60% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 60% of the recommended daily needs of methionine.
Phenylalanine 52% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 52% of the recommended daily needs of phenylalanine.
Tyrosine 44% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 44% of the recommended daily needs of tyrosine.
Valine 87% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 87% of the recommended daily needs of valine.
Histidine 120% of DV
A serving of 100 grams of pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried has 120% of the recommended daily needs of histidine.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 256 | Calories from Fat 141 | |
| % Daily Value* | ||
| Total Fat 15.7g | 24% | |
| Saturated Fat 5.1g | 25% | |
| Trans Fat 0.08g | ||
| Cholesterol 78mg | 26% | |
| Sodium 84mg | 4% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 27g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 4% | Iron 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 18 IU | 0% | |
| → Vitamin A, RAE | 6 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 0.78 µg | 33% | |
| Vitamin B-6 | 0.51 mg | 30% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 26 IU | 7% | |
| → Vitamin D3 | 0.7 µg | - | |
| Vitamin E | 0.23 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 | 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 | 15.71 g | 24% | |
| Saturated Fats | 5.06 g | 25% | |
| → 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 | 3.08 g | - | |
| → Stearic Acid | 1.69 g | - | |
| → Arachidic Acid | 0.02 g | - | |
| → Behenic Acid | 0 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 5.68 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.28 g | - | |
| → Heptadecenoic Acid | 0.05 g | - | |
| → Oleic Acid | 5.3 g | - | |
| → Gadoleic Acid | 0.09 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 2.22 g | - | |
| → Linolenic Acid (18:2) | 2.23 g | - | |
| → Linolenic Acid (18:3) | 0.09 g | - | |
| → Alpha-linolenic Acid | 0.08 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 | 0.1 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.01 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - | |
| Trans Fats | 0.08 g | 0% | |
| Total trans-monoenoic | 0.06 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 | 26.81 g | 53% | |
| → Alanine | 1.54 g | - | |
| → Arginine | 1.73 g | - | |
| → Aspartic acid | 2.51 g | - | |
| → Cystine | 0.3 g | - | |
| → Glutamic acid | 4.1 g | - | |
| → Glycine | 1.21 g | - | |
| → Histidine | 1.09 g | 120% | |
| → Hydroxyproline | 0.09 g | - | |
| → Isoleucine | 1.27 g | 102% | |
| → Leucine | 2.21 g | 79% | |
| → Lysine | 2.38 g | 96% | |
| → Methionine | 0.74 g | 60% | |
| → Phenylalanine | 1.11 g | 52% | |
| → Proline | 1.08 g | - | |
| → Serine | 1.12 g | - | |
| → Threonine | 1.18 g | 91% | |
| → Tryptophan | 0.32 g | 97% | |
| → Tyrosine | 1.06 g | 44% | |
| → Valine | 1.36 g | 87% |
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 | 48 mg | 4% | |
| Copper | 0.11 mg | 12% | |
| Iron | 0.83 mg | 5% | |
| Magnesium | 20 mg | 5% | |
| Manganese | 0.01 mg | 0% | |
| Phosphorus | 222 mg | 18% | |
| Potassium | 313 mg | 7% | |
| Selenium | 36.1 µg | 66% | |
| Sodium | 84 mg | 4% | |
| Zinc | 2.83 mg | 26% |
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 | 78 mg | 26% |
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, Center Rib (chops), Bone-in, Separable Lean And Fat, Cooked, Pan-fried with 256calories? A brisk walk for 56 minutes, jogging for 26 minutes, or hiking for 43 minutes will help your burn off the calories in pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, 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 | 53 minutes |
| Dancing | 47 minutes |
| Golfing | 47 minutes |
| Hiking | 43 minutes |
| Light Gardening | 47 minutes |
| Stretching | 85 minutes |
| Walking - 3.5 mph | 56 minutes |
| Weight Training - light workout | 71 minutes |
| Aerobics | 32 minutes |
| Basketball | 35 minutes |
| Bicycling - 10 mph or more | 26 minutes |
| Running - 5 mph | 26 minutes |
| Swimming | 30 minutes |
| Walking - 4.5 mph | 34 minutes |
| Weight Training - vigorous workout | 35 minutes |
Similar Food Items to Pork, Fresh, Loin, Center Rib (chops), Bone-in, Separable Lean And Fat, Cooked, Pan-fried
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Pork, Cured, Ham, Boneless, Extra Lean And Regular, Roasted | 165 | 7.66g | 21.97g | 0.5g |
| Pork, Cured, Ham, Boneless, Extra Lean And Regular, Unheated | 162 | 8.39g | 18.26g | 2.28g |
| Pork, Cured, Ham, Extra Lean And Regular, Canned, Roasted | 167 | 8.43g | 20.94g | 0.49g |
| Pork, Cured, Ham, Extra Lean And Regular, Canned, Unheated | 144 | 7.46g | 17.97g | 0g |
| Pork, Fresh, Composite Of Trimmed Retail Cuts (leg, Loin, Shoulder, And Spareribs), Separable Lean And Fat, Cooked | 238 | 13.89g | 26.36g | 0g |
| Pork, Fresh, Composite Of Trimmed Retail Cuts (leg, Loin, Shoulder, And Spareribs), Separable Lean And Fat, Raw | 216 | 14.95g | 18.95g | 0g |
| Pork, Fresh, Loin, Center Loin (chops), Boneless, Separable Lean And Fat, Cooked, Pan-broiled | 229 | 13.6g | 26.68g | 0g |
| Pork, Fresh, Loin, Top Loin (chops), Boneless, Separable Lean And Fat, Cooked, Pan-fried | 196 | 7.86g | 29.36g | 0g |
| Pork, Fresh, Loin, Top Loin (chops), Boneless, Separable Lean Only, Cooked, Pan-fried | 172 | 4.62g | 30.46g | 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