Pork, Fresh, Loin, Whole, Separable Lean And Fat, Cooked, Broiled
Serving Size 1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g)
Nutritional Value and Analysis
Pork, Fresh, Loin, Whole, Separable Lean And Fat, Cooked, Broiled with a serving size of 1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g) has a total of 210.54 calories with 12.11 grams of fat. The serving size is equivalent to 87 grams of food and contains 108.99 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, selenium, thiamin, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine . Pork, Fresh, Loin, Whole, Separable Lean And Fat, Cooked, Broiled is a high fat food because 51.77% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 47% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 47% of the recommended daily needs of protein.
Selenium 72% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 72% of the recommended daily needs of selenium.
Thiamin 63% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 63% of the recommended daily needs of thiamin.
Tryptophan 88% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 88% of the recommended daily needs of tryptophan.
Threonine 82% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 82% of the recommended daily needs of threonine.
Isoleucine 89% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 89% of the recommended daily needs of isoleucine.
Leucine 68% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 68% of the recommended daily needs of leucine.
Lysine 86% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 86% of the recommended daily needs of lysine.
Methionine 50% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 50% of the recommended daily needs of methionine.
Phenylalanine 44% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 44% of the recommended daily needs of phenylalanine.
Tyrosine 34% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 34% of the recommended daily needs of tyrosine.
Valine 82% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 82% of the recommended daily needs of valine.
Histidine 102% of DV
A serving of 87 grams of pork, fresh, loin, whole, separable lean and fat, cooked, broiled has 102% of the recommended daily needs of histidine.
Nutrition Facts
Serving Size 1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g) (87 g)
Amount Per Serving | ||
---|---|---|
Calories 210.54 | Calories from Fat 109 | |
% Daily Value* | ||
Total Fat 12.1g | 19% | |
Saturated Fat 4.6g | 23% | |
Trans Fat 0g | ||
Cholesterol 69.6mg | 23% | |
Sodium 53.9mg | 2% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 24g |
Vitamin A 0% | Vitamin C 1% |
Calcium 1% | Iron 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
Nutrient | Amount | DV % | |
---|---|---|---|
Vitamin A | 6.09 IU | 0% | |
→ Vitamin A, RAE | 1.74 µg | 0% | |
→ Alpha Carotene | 0 µg | - | |
→ Beta Carotene | 0 µg | - | |
→ Beta Cryptoxanthin | 0 µg | - | |
→ Lutein + zeaxanthin | 0 µg | - | |
→ Lycopene | 0 µg | - | |
Vitamin B-12 | 0.61 µg | 25% | |
Vitamin B-6 | 0.4 mg | 24% | |
Vitamin C | 0.52 mg | 1% | |
Vitamin D | 46.11 IU | 12% | |
→ Vitamin D3 | 1.13 µg | - | |
Vitamin E | 0.25 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 | 12.11 g | 19% | |
Saturated Fats | 4.55 g | 23% | |
→ 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 | 2.79 g | - | |
→ Stearic Acid | 1.49 g | - | |
Monounsaturated Fats | 5.39 g | - | |
→ Palmitoleic Acid | 0.37 g | - | |
→ Oleic Acid | 4.87 g | - | |
→ Gadoleic Acid | 0.1 g | - | |
→ Erucic Acid | 0 g | - | |
Polyunsaturated Fats | 1.04 g | - | |
→ Linolenic Acid (18:2) | 0.93 g | - | |
→ Linolenic Acid (18:3) | 0.03 g | - | |
→ Parinaric Acid | 0 g | - | |
→ Arachidonic Acid | 0.04 g | - | |
→ Eicosapentaenoic Acid (EPA) | 0 g | - | |
→ Docosapentaenoic Acid (DPA) | 0 g | - | |
→ Docosahexaenoic Acid (DHA) | 0 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 | 23.77 g | 47% | |
→ Alanine | 1.39 g | - | |
→ Arginine | 1.5 g | - | |
→ Aspartic acid | 2.19 g | - | |
→ Cystine | 0.3 g | - | |
→ Glutamic acid | 3.67 g | - | |
→ Glycine | 1.23 g | - | |
→ Histidine | 0.93 g | 102% | |
→ Isoleucine | 1.1 g | 89% | |
→ Leucine | 1.89 g | 68% | |
→ Lysine | 2.13 g | 86% | |
→ Methionine | 0.62 g | 50% | |
→ Phenylalanine | 0.94 g | 44% | |
→ Proline | 1.01 g | - | |
→ Serine | 0.98 g | - | |
→ Threonine | 1.07 g | 82% | |
→ Tryptophan | 0.29 g | 88% | |
→ Tyrosine | 0.81 g | 34% | |
→ Valine | 1.28 g | 82% |
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 | 16.53 mg | 1% | |
Copper | 0.06 mg | 7% | |
Iron | 0.76 mg | 4% | |
Magnesium | 24.36 mg | 6% | |
Manganese | 0.01 mg | 0% | |
Phosphorus | 214.02 mg | 17% | |
Potassium | 368.01 mg | 8% | |
Selenium | 39.41 µg | 72% | |
Sodium | 53.94 mg | 2% | |
Zinc | 2.08 mg | 19% |
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 | 69.6 mg | 23% |
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, Whole, Separable Lean And Fat, Cooked, Broiled with 210.54calories? A brisk walk for 46 minutes, jogging for 21 minutes, or hiking for 35 minutes will help your burn off the calories in pork, fresh, loin, whole, 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 Activity | Burn Off Time |
---|---|
Bicycling - 10 mph or less | 44 minutes |
Dancing | 38 minutes |
Golfing | 38 minutes |
Hiking | 35 minutes |
Light Gardening | 38 minutes |
Stretching | 70 minutes |
Walking - 3.5 mph | 46 minutes |
Weight Training - light workout | 58 minutes |
Aerobics | 26 minutes |
Basketball | 29 minutes |
Bicycling - 10 mph or more | 21 minutes |
Running - 5 mph | 21 minutes |
Swimming | 25 minutes |
Walking - 4.5 mph | 28 minutes |
Weight Training - vigorous workout | 29 minutes |
Similar Food Items to Pork, Fresh, Loin, Whole, Separable Lean And Fat, Cooked, Broiled
Name | Calories | Total Fat | Proteins | Carbohydrates |
---|---|---|---|---|
Pork, Fresh, Loin, Blade (chops Or Roasts), Bone-in, Separable Lean And Fat, Raw | 194 | 12.27g | 19.56g | 0g |
Pork, Fresh, Loin, Blade (chops), Bone-in, Separable Lean And Fat, Cooked, Braised | 255 | 15.71g | 26.54g | 0g |
Pork, Fresh, Loin, Whole, Separable Lean And Fat, Cooked, Braised | 239 | 13.62g | 27.23g | 0g |
Pork, Fresh, Loin, Whole, Separable Lean And Fat, Cooked, Roasted | 248 | 14.65g | 27.09g | 0g |
Pork, Fresh, Loin, Whole, Separable Lean And Fat, Raw | 198 | 12.58g | 19.74g | 0g |
Pork, Fresh, Loin, Whole, Separable Lean Only, Cooked, Braised | 204 | 9.12g | 28.57g | 0g |
Pork, Fresh, Loin, Whole, Separable Lean Only, Cooked, Broiled | 210 | 9.8g | 28.57g | 0g |
Pork, Fresh, Loin, Whole, Separable Lean Only, Cooked, Roasted | 209 | 9.63g | 28.62g | 0g |
Pork, Fresh, Loin, Whole, Separable Lean Only, Raw | 143 | 5.66g | 21.43g | 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