Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, 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, top loin (chops), boneless, separable lean and fat, cooked, broiled
| Calories ⓘ Calories for selected serving | 196 kcal |
| Glycemic load ⓘ Glycemic Load (GL) is a metric that measures both the quality (Glycemic Index) and quantity of carbohydrates in a specific serving of food to estimate its impact on blood sugar levels. It is calculated as: (GI × Carbs in grams) / 100. | 0 (low) |
| Net carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 0 g |
| 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. | 13.3 (acidic) |
Selenium ⓘHigher in Selenium content than 96% of foods
Vitamin B1 ⓘHigher in Vitamin B1 content than 93% of foods
Vitamin B6 ⓘHigher in Vitamin B6 content than 93% of foods
Vitamin B3 ⓘHigher in Vitamin B3 content than 92% of foods
Protein ⓘHigher in Protein content than 90% of foods
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled calories (kcal)
| Calories for different serving sizes of pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 196 | |
| Calories in 3 oz | 167 | 85 g |
| Calories in 1 chop | 284 | 145 g |
Extra Nutrition facts for Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled
| Protein per 100 calories ⓘ Shows how many grams of protein you get from 100 calories of this food, calculated as (protein in g ÷ calories) × 100. | 14 g |
| Calories per 10 g protein ⓘ Shows how many calories you need to eat from this food to get 10 g of protein, calculated as (calories ÷ protein in g) × 10. | 74 kcal |
| Weight per 100 calories ⓘ Shows how many grams of this food equal 100 kcal—higher grams mean a larger portion for the same calories. | 51 g |
| Unsaturated / Saturated Fat ratio ⓘ (monounsaturated + polyunsaturated) / saturated, ≥2 broadly recommended by major guidelines for heart health | 1.6 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
3µg of 900µg
0.33%
Vitamin E:
0.33mg of 15mg
2.2%
Vitamin D:
0.3µg of 20µg
1.5%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
1.9mg of 1mg
159%
Vitamin B2:
0.57mg of 1mg
44%
Vitamin B3:
25mg of 16mg
155%
Vitamin B5:
2mg of 5mg
41%
Vitamin B6:
2.1mg of 1mg
161%
Folate:
0µg of 400µg
0%
Vitamin B12:
1.8µg of 2µg
74%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 53%
26.6 g of 50 g
26.6 g (53% of DV )
Fats:
Daily Value: 14%
9.1 g of 65 g
9.1 g (14% of DV )
Carbs:
Daily Value: 0%
0 g of 300 g
0 g (0% of DV )
Water:
Daily Value: 3%
62.9 g of 2,000 g
62.9 g (3% of DV )
Other:
1.3 g
1.3 g
Protein quality breakdown
Tryptophan:
840mg of 280mg
300%
Threonine:
3585mg of 1,050mg
341%
Isoleucine:
3930mg of 1,400mg
281%
Leucine:
6804mg of 2,730mg
249%
Lysine:
7407mg of 2,100mg
353%
Methionine:
2199mg of 1,050mg
209%
Phenylalanine:
3357mg of 1,750mg
192%
Valine:
4173mg of 1,820mg
229%
Histidine:
3450mg of 700mg
493%
Fat type information
Saturated fat:
3.2 g
Monounsaturated fat:
3.9 g
Polyunsaturated fat:
1 g
All nutrients for Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 1µg | 0% | 55% | |
| Calories | 196kcal | 10% | 49% |
4.2 times more than Orange
|
| Protein per 100 calories | 14g | N/A | 17% | |
| Protein | 27g | 63% | 10% |
9.4 times more than Broccoli
|
| Calories per 10 g protein | 74kcal | N/A | 80% | |
| Weight per 100 calories | 51g | N/A | 51% | |
| Fats | 9.1g | 14% | 37% |
3.6 times less than Cheese
|
| Unsaturated / Saturated Fat ratio | 1.6 | N/A | 55% | |
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 0g | N/A | 100% |
N/A
|
| Carbs | 0g | 0% | 100% |
N/A
|
| Cholesterol | 73mg | 24% | 21% |
5.1 times less than Egg
|
| Vitamin D* | 3 IU | 0% | 23% |
29 times less than Egg
|
| Vitamin D | 0.1µg | 1% | 24% |
22 times less than Egg
|
| Magnesium | 26mg | 6% | 31% |
5.4 times less than Almonds
|
| Calcium | 7mg | 1% | 81% |
17.9 times less than Milk
|
| Potassium | 357mg | 11% | 20% |
2.4 times more than Cucumber
|
| Iron | 0.63mg | 8% | 71% |
4.1 times less than Beef broiled
|
| Sugar | 0g | N/A | 100% |
N/A
|
| Fiber | 0g | 0% | 100% |
N/A
|
| Copper | 0.08mg | 9% | 48% |
1.8 times less than Shiitake
|
| Zinc | 2.1mg | 19% | 31% |
3 times less than Beef broiled
|
| Phosphorus | 230mg | 33% | 21% |
1.3 times more than Chicken meat
|
| Sodium | 44mg | 2% | 74% |
11.1 times less than White bread
|
| Vitamin E | 0.11mg | 1% | 53% |
13.3 times less than Kiwi
|
| Selenium | 44µg | 79% | 4% | |
| Manganese | 0.01mg | 0% | 70% | |
| Vitamin B1 | 0.64mg | 53% | 7% |
2.4 times more than Pea raw
|
| Vitamin B2 | 0.19mg | 15% | 42% |
1.5 times more than Avocado
|
| Vitamin B3 | 8.2mg | 52% | 8% |
1.2 times less than Turkey meat
|
| Vitamin B5 | 0.68mg | 14% | 22% |
1.7 times less than Sunflower seeds
|
| Vitamin B6 | 0.7mg | 54% | 7% |
5.8 times more than Oats
|
| Vitamin B12 | 0.59µg | 25% | 33% |
1.2 times less than Pork
|
| Vitamin K | 0µg | 0% | 100% |
N/A
|
| Folate | 0µg | 0% | 100% |
N/A
|
| Trans fat | 0.09g | N/A | 21% |
173.1 times less than Margarine
|
| Saturated fat | 3.2g | 16% | 33% |
1.9 times less than Beef broiled
|
| Choline | 76mg | 14% | 12% | |
| Monounsaturated fat | 3.9g | N/A | 30% |
2.5 times less than Avocado
|
| Polyunsaturated fat | 1g | N/A | 37% |
45 times less than Walnut
|
| Tryptophan | 0.28mg | 0% | 11% |
1.1 times less than Chicken meat
|
| Threonine | 1.2mg | 0% | 8% |
1.7 times more than Beef broiled
|
| Isoleucine | 1.3mg | 0% | 7% |
1.4 times more than Salmon raw
|
| Leucine | 2.3mg | 0% | 7% |
1.1 times less than Tuna Bluefin
|
| Lysine | 2.5mg | 0% | 7% |
5.5 times more than Tofu
|
| Methionine | 0.73mg | 0% | 8% |
7.6 times more than Quinoa
|
| Phenylalanine | 1.1mg | 0% | 8% |
1.7 times more than Egg
|
| Valine | 1.4mg | 0% | 8% |
1.5 times less than Soybean raw
|
| Histidine | 1.2mg | 0% | 3% |
1.5 times more than Turkey meat
|
| Caffeine | 0mg | 0% | 100% | |
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - ALA | 0.04g | N/A | 13% |
234.4 times less than Canola oil
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
| Omega-6 - Gamma-linoleic acid | 0g | N/A | 11% | |
| Omega-6 - Eicosadienoic acid | 0.03g | N/A | 3% | |
| Omega-6 - Linoleic acid | 0.88g | N/A | 9% |
14 times less than Almonds
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 196
% Daily Value*
14%
Total Fat
9.1g
14%
Saturated Fat 3.2g
0
Trans Fat
0g
24%
Cholesterol 73mg
1.9%
Sodium 44mg
0
Total Carbohydrate
0g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
27g
Vitamin D
3mcg
0.38%
Calcium
7mg
0.7%
Iron
0.63mg
7.9%
Potassium
357mg
11%
*
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.