Pork, fresh, loin, tenderloin, separable lean only, cooked, broiled nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Pork, fresh, loin, tenderloin, separable lean only, cooked, broiled
| Calories ⓘ Calories for selected serving | 187 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 0 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 15.3 (acidic) |
Protein ⓘHigher in Protein content than 97% of foods
Vitamin B1 ⓘHigher in Vitamin B1 content than 89% of foods
Cholesterol ⓘHigher in Cholesterol content than 87% of foods
Potassium ⓘHigher in Potassium content than 86% of foods
Phosphorus ⓘHigher in Phosphorus content than 83% of foods
Pork, fresh, loin, tenderloin, separable lean only, cooked, broiled calories (kcal)
| Calories for different serving sizes of pork, fresh, loin, tenderloin, separable lean only, cooked, broiled | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 187 | |
| Calories in 3 oz | 159 | 85 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
6µg of 900µg
0.67%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
3mg of 90mg
3.3%
Vitamin B1:
3mg of 1mg
247%
Vitamin B2:
1.2mg of 1mg
89%
Vitamin B3:
15mg of 16mg
96%
Vitamin B5:
2.8mg of 5mg
55%
Vitamin B6:
1.6mg of 1mg
122%
Folate:
18µg of 400µg
4.5%
Vitamin B12:
3µg of 2µg
125%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 61%
30.4 g of 50 g
30.4 g (61% of DV )
Fats:
Daily Value: 10%
6.3 g of 65 g
6.3 g (10% of DV )
Carbs:
Daily Value: 0%
0 g of 300 g
0 g (0% of DV )
Water:
Daily Value: 3%
62.3 g of 2,000 g
62.3 g (3% of DV )
Other:
1 g
1 g
Protein quality breakdown
Tryptophan:
1158mg of 280mg
414%
Threonine:
4167mg of 1,050mg
397%
Isoleucine:
4272mg of 1,400mg
305%
Leucine:
7323mg of 2,730mg
268%
Lysine:
8208mg of 2,100mg
391%
Methionine:
2415mg of 1,050mg
230%
Phenylalanine:
3642mg of 1,750mg
208%
Valine:
4950mg of 1,820mg
272%
Histidine:
3645mg of 700mg
521%
Fat type information
Saturated fat:
2.2 g
Monounsaturated fat:
2.6 g
Polyunsaturated fat:
0.56 g
All nutrients for Pork, fresh, loin, tenderloin, separable lean only, cooked, broiled per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 2µg | 0% | 68% | |
| Calories | 187kcal | 9% | 51% |
4 times more than Orange
|
| Protein | 30g | 72% | 3% |
10.8 times more than Broccoli
|
| Fats | 6.3g | 10% | 45% |
5.3 times less than Cheese
|
| Vitamin C | 1mg | 1% | 42% |
53 times less than Lemon
|
| Net carbs | 0g | N/A | 75% |
N/A
|
| Carbs | 0g | 0% | 100% |
N/A
|
| Cholesterol | 94mg | 31% | 13% |
4 times less than Egg
|
| Magnesium | 36mg | 9% | 28% |
3.9 times less than Almonds
|
| Calcium | 5mg | 1% | 91% |
25 times less than Milk
|
| Potassium | 451mg | 13% | 14% |
3.1 times more than Cucumber
|
| Iron | 1.4mg | 18% | 50% |
1.8 times less than Beef broiled
|
| Fiber | 0g | 0% | 100% |
N/A
|
| Copper | 0.07mg | 8% | 71% |
2.1 times less than Shiitake
|
| Zinc | 3mg | 27% | 31% |
2.1 times less than Beef broiled
|
| Phosphorus | 295mg | 42% | 17% |
1.6 times more than Chicken meat
|
| Sodium | 65mg | 3% | 61% |
7.5 times less than White bread
|
| Manganese | 0.01mg | 1% | 87% | |
| Selenium | 52µg | 94% | 21% | |
| Vitamin B1 | 0.99mg | 82% | 11% |
3.7 times more than Pea raw
|
| Vitamin B2 | 0.39mg | 30% | 19% |
3 times more than Avocado
|
| Vitamin B3 | 5.1mg | 32% | 32% |
1.9 times less than Turkey meat
|
| Vitamin B5 | 0.92mg | 18% | 37% |
1.2 times less than Sunflower seeds
|
| Vitamin B6 | 0.53mg | 41% | 23% |
4.4 times more than Oats
|
| Vitamin B12 | 1µg | 42% | 41% |
1.4 times more than Pork
|
| Folate | 6µg | 2% | 76% |
10.2 times less than Brussels sprouts
|
| Saturated fat | 2.2g | 11% | 45% |
2.6 times less than Beef broiled
|
| Monounsaturated fat | 2.6g | N/A | 47% |
3.8 times less than Avocado
|
| Polyunsaturated fat | 0.56g | N/A | 59% |
84.2 times less than Walnut
|
| Tryptophan | 0.39mg | 0% | 43% |
1.3 times more than Chicken meat
|
| Threonine | 1.4mg | 0% | 44% |
1.9 times more than Beef broiled
|
| Isoleucine | 1.4mg | 0% | 44% |
1.6 times more than Salmon raw
|
| Leucine | 2.4mg | 0% | 45% |
Equal to Tuna Bluefin
|
| Lysine | 2.7mg | 0% | 44% |
6.1 times more than Tofu
|
| Methionine | 0.81mg | 0% | 45% |
8.4 times more than Quinoa
|
| Phenylalanine | 1.2mg | 0% | 46% |
1.8 times more than Egg
|
| Valine | 1.7mg | 0% | 43% |
1.2 times less than Soybean raw
|
| Histidine | 1.2mg | 0% | 42% |
1.6 times more than Turkey meat
|
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 187
% Daily Value*
9.7%
Total Fat
6.3g
10%
Saturated Fat 2.2g
0
Trans Fat
0g
31%
Cholesterol 94mg
2.8%
Sodium 65mg
0
Total Carbohydrate
0g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
30g
Vitamin D
0mcg
0
Calcium
5mg
0.5%
Iron
1.4mg
18%
Potassium
451mg
13%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.