Pork, Fresh, Loin, Top Loin (chops), Boneless, Separable Lean And Fat, With Added Solution, Cooked, Pan-broiled
Serving Size 1 chop boneless (yield from 189g raw meat)
Nutritional Value and Analysis
Pork, Fresh, Loin, Top Loin (chops), Boneless, Separable Lean And Fat, With Added Solution, Cooked, Pan-broiled with a serving size of 1 chop boneless (yield from 189g raw meat) has a total of 285 calories with 11.49 grams of fat. The serving size is equivalent to 150 grams of food and contains 103.41 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, phosphorus, selenium, thiamin, niacin, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 83% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 83% of the recommended daily needs of protein.
Phosphorus 38% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 38% of the recommended daily needs of phosphorus.
Selenium 97% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 97% of the recommended daily needs of selenium.
Thiamin 77% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 77% of the recommended daily needs of thiamin.
Niacin 96% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 96% of the recommended daily needs of niacin.
Vitamin B-6 42% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 42% of the recommended daily needs of vitamin b-6.
Vitamin B-12 35% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 35% of the recommended daily needs of vitamin b-12.
Tryptophan 118% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 118% of the recommended daily needs of tryptophan.
Threonine 127% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 127% of the recommended daily needs of threonine.
Isoleucine 160% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 160% of the recommended daily needs of isoleucine.
Leucine 119% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 119% of the recommended daily needs of leucine.
Lysine 149% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 149% of the recommended daily needs of lysine.
Methionine 90% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 90% of the recommended daily needs of methionine.
Phenylalanine 77% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 77% of the recommended daily needs of phenylalanine.
Tyrosine 59% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 59% of the recommended daily needs of tyrosine.
Valine 136% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 136% of the recommended daily needs of valine.
Histidine 204% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 204% of the recommended daily needs of histidine.
Cholesterol 38% of DV
A serving of 150 grams of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-broiled has 38% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 chop boneless (yield from 189g raw meat) (150 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 285 | Calories from Fat 103 | |
| % Daily Value* | ||
| Total Fat 11.5g | 18% | |
| Saturated Fat 4.1g | 20% | |
| Trans Fat 0.13g | ||
| Cholesterol 112.5mg | 38% | |
| Sodium 307.5mg | 13% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 43g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 1% | Iron 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 9 IU | 0% | |
| → Vitamin A, RAE | 3 µg | 0% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 0.83 µg | 35% | |
| Vitamin B-6 | 0.71 mg | 42% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin E | 0.36 mg | 2% | |
| → Beta Tocopherol | 0 mg | - | |
| → Delta Tocopherol | 0 mg | - | |
| → Gamma Tocopherol | 0.08 mg | - | |
| → Alpha Tocotrienol | 0.03 mg | - | |
| → Beta Tocotrienol | 0 mg | - | |
| → Delta Tocotrienol | 0 mg | - | |
| → Gamma Tocotrienol | 0.03 mg | - | |
| 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 | 11.49 g | 18% | |
| Saturated Fats | 4.09 g | 20% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0 g | - | |
| → Myristic Acid | 0.15 g | - | |
| → Palmitic Acid | 2.52 g | - | |
| → Stearic Acid | 1.37 g | - | |
| → Arachidic Acid | 0.02 g | - | |
| → Behenic Acid | 0 g | - | |
| Monounsaturated Fats | 5.25 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.32 g | - | |
| → Heptadecenoic Acid | 0.03 g | - | |
| → Oleic Acid | 4.83 g | - | |
| → Gadoleic Acid | 0.08 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 1 g | - | |
| → Linolenic Acid (18:2) | 0.77 g | - | |
| → Linolenic Acid (18:3) | 0.06 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.06 g | - | |
| → Eicosadienoic Acid (20:3) | 0 g | - | |
| → Arachidonic Acid | 0.11 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - | |
| Trans Fats | 0.13 g | 1% |
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 | 42.53 g | 83% | |
| → Alanine | 2.38 g | - | |
| → Arginine | 2.67 g | - | |
| → Aspartic acid | 3.85 g | - | |
| → Cystine | 0.45 g | - | |
| → Glutamic acid | 6.23 g | - | |
| → Glycine | 2.01 g | - | |
| → Histidine | 1.86 g | 204% | |
| → Hydroxyproline | 0.18 g | - | |
| → Isoleucine | 1.98 g | 160% | |
| → Leucine | 3.33 g | 119% | |
| → Lysine | 3.68 g | 149% | |
| → Methionine | 1.11 g | 90% | |
| → Phenylalanine | 1.65 g | 77% | |
| → Proline | 1.67 g | - | |
| → Serine | 1.71 g | - | |
| → Threonine | 1.65 g | 127% | |
| → Tryptophan | 0.39 g | 118% | |
| → Tyrosine | 1.41 g | 59% | |
| → Valine | 2.12 g | 136% |
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 | 15 mg | 1% | |
| Copper | 0.09 mg | 10% | |
| Iron | 0.95 mg | 5% | |
| Magnesium | 42 mg | 10% | |
| Manganese | 0 mg | 0% | |
| Phosphorus | 475.5 mg | 38% | |
| Potassium | 768 mg | 16% | |
| Selenium | 53.25 µg | 97% | |
| Sodium | 307.5 mg | 13% | |
| Zinc | 2.97 mg | 27% |
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 | 112.5 mg | 38% |
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, With Added Solution, Cooked, Pan-broiled with 285calories? A brisk walk for 62 minutes, jogging for 29 minutes, or hiking for 48 minutes will help your burn off the calories in pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, cooked, pan-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 Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 59 minutes |
| Dancing | 52 minutes |
| Golfing | 52 minutes |
| Hiking | 48 minutes |
| Light Gardening | 52 minutes |
| Stretching | 95 minutes |
| Walking - 3.5 mph | 62 minutes |
| Weight Training - light workout | 79 minutes |
| Aerobics | 36 minutes |
| Basketball | 39 minutes |
| Bicycling - 10 mph or more | 29 minutes |
| Running - 5 mph | 29 minutes |
| Swimming | 34 minutes |
| Walking - 4.5 mph | 38 minutes |
| Weight Training - vigorous workout | 39 minutes |
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| Hormel Canadian Style Bacon | 122 | 4.94g | 16.88g | 1.87g |
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| Pork, Fresh, Loin, Top Loin (chops), Boneless, Separable Lean Only, With Added Solution, Cooked, Pan-broiled | 169 | 5g | 28.95g | 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