Pork, Fresh, Loin, Top Loin (chops), Boneless, Separable Lean And Fat, Cooked, Pan-fried
Serving Size 1 chop
Nutritional Value and Analysis
Pork, Fresh, Loin, Top Loin (chops), Boneless, Separable Lean And Fat, Cooked, Pan-fried with a serving size of 1 chop has a total of 278.32 calories with 11.16 grams of fat. The serving size is equivalent to 142 grams of food and contains 100.44 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, phosphorus, selenium, thiamin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 82% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 82% of the recommended daily needs of protein.
Phosphorus 32% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 32% of the recommended daily needs of phosphorus.
Selenium 105% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 105% of the recommended daily needs of selenium.
Thiamin 75% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 75% of the recommended daily needs of thiamin.
Niacin 93% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 93% of the recommended daily needs of niacin.
Pantothenic Acid 39% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 39% of the recommended daily needs of pantothenic acid.
Vitamin B-6 46% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 46% of the recommended daily needs of vitamin b-6.
Vitamin B-12 48% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 48% of the recommended daily needs of vitamin b-12.
Tryptophan 152% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 152% of the recommended daily needs of tryptophan.
Threonine 141% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 141% of the recommended daily needs of threonine.
Isoleucine 159% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 159% of the recommended daily needs of isoleucine.
Leucine 123% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 123% of the recommended daily needs of leucine.
Lysine 150% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 150% of the recommended daily needs of lysine.
Methionine 92% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 92% of the recommended daily needs of methionine.
Phenylalanine 80% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 80% of the recommended daily needs of phenylalanine.
Tyrosine 69% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 69% of the recommended daily needs of tyrosine.
Valine 135% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 135% of the recommended daily needs of valine.
Histidine 187% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 187% of the recommended daily needs of histidine.
Cholesterol 33% of DV
A serving of 142 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried has 33% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 chop (142 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 278.32 | Calories from Fat 100 | |
| % Daily Value* | ||
| Total Fat 11.2g | 17% | |
| Saturated Fat 4.3g | 22% | |
| Trans Fat 0.06g | ||
| Cholesterol 99.4mg | 33% | |
| Sodium 122.1mg | 5% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 42g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 1% | Iron 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 18.46 IU | 0% | |
| → Vitamin A, RAE | 5.68 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 1.16 µg | 48% | |
| Vitamin B-6 | 0.79 mg | 46% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 32.66 IU | 8% | |
| → Vitamin D3 | 0.85 µg | - | |
| Vitamin E | 0.31 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 | 11.16 g | 17% | |
| Saturated Fats | 4.34 g | 22% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.01 g | - | |
| → Lauric Acid | 0.01 g | - | |
| → Myristic Acid | 0.16 g | - | |
| → Palmitic Acid | 2.67 g | - | |
| → Stearic Acid | 1.43 g | - | |
| → Arachidic Acid | 0.02 g | - | |
| → Behenic Acid | 0 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 4.96 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.27 g | - | |
| → Heptadecenoic Acid | 0.04 g | - | |
| → Oleic Acid | 4.61 g | - | |
| → Gadoleic Acid | 0.08 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 1.81 g | - | |
| → Linolenic Acid (18:2) | 1.57 g | - | |
| → Linolenic Acid (18:3) | 0.07 g | - | |
| → Alpha-linolenic Acid | 0.06 g | - | |
| → Gamma-linolenic Acid | 0 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.06 g | - | |
| → Eicosadienoic Acid (20:3) | 0.01 g | - | |
| → Arachidonic Acid | 0.09 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.01 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - | |
| Trans Fats | 0.06 g | 0% | |
| Total trans-monoenoic | 0.05 g | - | |
| Total trans-polyenoic | 0.01 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 | 41.69 g | 82% | |
| → Alanine | 2.39 g | - | |
| → Arginine | 2.69 g | - | |
| → Aspartic acid | 3.9 g | - | |
| → Cystine | 0.47 g | - | |
| → Glutamic acid | 6.37 g | - | |
| → Glycine | 1.88 g | - | |
| → Histidine | 1.7 g | 187% | |
| → Hydroxyproline | 0.14 g | - | |
| → Isoleucine | 1.97 g | 159% | |
| → Leucine | 3.43 g | 123% | |
| → Lysine | 3.71 g | 150% | |
| → Methionine | 1.14 g | 92% | |
| → Phenylalanine | 1.73 g | 80% | |
| → Proline | 1.69 g | - | |
| → Serine | 1.74 g | - | |
| → Threonine | 1.83 g | 141% | |
| → Tryptophan | 0.5 g | 152% | |
| → Tyrosine | 1.65 g | 69% | |
| → Valine | 2.11 g | 135% |
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 | 17.04 mg | 1% | |
| Copper | 0.13 mg | 14% | |
| Iron | 1.16 mg | 6% | |
| Magnesium | 35.5 mg | 8% | |
| Manganese | 0.01 mg | 0% | |
| Phosphorus | 401.86 mg | 32% | |
| Potassium | 533.92 mg | 11% | |
| Selenium | 57.51 µg | 105% | |
| Sodium | 122.12 mg | 5% | |
| Zinc | 3.21 mg | 29% |
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 | 99.4 mg | 33% |
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, Top Loin (chops), Boneless, Separable Lean And Fat, Cooked, Pan-fried with 278.32calories? A brisk walk for 61 minutes, jogging for 28 minutes, or hiking for 46 minutes will help your burn off the calories in pork, fresh, loin, top loin (chops), boneless, 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 | 58 minutes |
| Dancing | 51 minutes |
| Golfing | 51 minutes |
| Hiking | 46 minutes |
| Light Gardening | 51 minutes |
| Stretching | 93 minutes |
| Walking - 3.5 mph | 61 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 | 37 minutes |
| Weight Training - vigorous workout | 38 minutes |
Similar Food Items to Pork, Fresh, Loin, Top Loin (chops), Boneless, 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, Center Rib (chops), Bone-in, Separable Lean And Fat, Cooked, Pan-fried | 256 | 15.71g | 26.81g | 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