Pork

Pork, NS as to cut, breaded or floured, fried, lean only eaten

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Nutrition Facts

Serving Size

1 oz, boneless, raw, lean only (yield after cooking) (24g)

Amount per serving

Calories

65

% Daily Value *

Total Fat 2.7g

3%

Saturated Fat 0.6g

3%

Trans Fat

Cholesterol 23mg

8%

Sodium 132mg

6%

Total Carbohydrate 3.9g

1%

Dietary Fiber 0.2g

1%

Total Sugars

Protein 6g

Vitamin D

Calcium 12mg

1%

Iron 0mg

2%

Potassium 97mg

2%

*

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.

Using default Daily Values from FDA.

Set personalized Daily Values

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Detailed Nutrient Information

Vitamin C

0%

0 mg

Thiamin

12%

0.14 mg

Riboflavin

6%

0.07 mg

Niacin

11%

1.79 mg

Pantothenic Acid

—

Vitamin B6

6%

0.11 mg

Folate

4.56 mcg

Folic Acid

2.88 mcg

Food Folate

1.68 mcg

Fortified Folate

6.72 mcg

Choline

4%

20.2 mg

Betaine

—

Vitamin B12

6%

0.13 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

0%

4.08 mcg

Retinol

4.08 mcg

Beta Carotene

0 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

0.24 mcg

Vitamin A IU

—

Lycophene

0 mcg

Lutein and Zeaxanthin

12.5 mcg

Vitamin E

2%

0.23 mg

Added Vitamin E

0 mg

Beta Tocopherol

—

Gamma Tocopherol

—

Delta Tocopherol

—

Alpha Tocotreniol

—

Beta Tocotreniol

—

Gamma Tocotreniol

—

Delta Tocotreniol

—

Vitamin D2 and D3

0.12 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

—

Vitamin K

2%

1.97 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

1%

12.2 mg

Iron

2%

0.39 mg

Magnesium

2%

8.16 mg

Phosphorus

5%

63.1 mg

Potassium

2%

97 mg

Sodium

6%

132 mg

Zinc

4%

0.45 mg

Copper

3%

0.03 mg

Manganese

—

Selenium

20%

10.8 mcg

Fluoride

—

Iodine

—

Fat

3%

2.66 g

Saturated Fat

3%

0.59 g

Butyric Acid

0 g

Caproic Acid

0 g

Caprylic Acid

0 g

Capric Acid

0 g

Lauric Acid

0 g

Tridecylic Acid

—

Myristic Acid

0.01 g

Pentadecylic Acid

—

Palmitic Acid

0.39 g

Margaric Acid

—

Stearic Acid

0.18 g

Arachidic Acid

—

Behenic Acid

—

Lignoceric Acid

—

Monounsaturated Fat

1.04 g

Myristoleic Acid

—

Pentadecenoic Acid

—

Hexadec-9-enoic Acid

—

Palmitoleic Acid

—

Trans Hexadec 9 Enoic Acid

—

Heptadecylic Acid

—

Octadec-9-enoic Acid

—

Oleic Acid

—

Elaidic Acid

—

Vaccenic Acid

—

Gondoic Acid

0.01 g

Docos-13-enoic Acid

—

Erucic Acid

—

Brassidic Acid

—

Nervonic Acid

—

Polyunsaturated Fat

0.8 g

9,12-octadecadienoic Acid

—

Linoleic Acid

—

Conjugated Linoleic Acids (CLAs)

—

Linolelaidic Acid

—

9-trans-12-cis-Linoleic Acid

—

Trans Linoleic Acid

—

Linolenic Acid

—

Alpha Linolenic Acid (ALA)

—

Gamma Linolenic Acid (GLA)

—

Punicinic Acid

—

Paranaric Acid

0 g

Eicosadienoic Acid

—

Icosatrienioc Acid

—

Eicosatrienoic Acid (ETE)

—

Dihomo Gamma Linolenic Acid (DGLA)

—

Eicosatetraenoic Acid (ETA)

—

Arachidonic Acid (AA)

—

Eicosapentaenoic Acid (EPA)

0 g

Heneicosapentaenoic Acid (HPA)

—

Adrenic Acid (AdA)

—

Docosapentanoic Acid (DPA)

0 g

Docosahexanoic Acid (DHA)

0 g

Trans Fat

—

Trans Monoenoic Fat

—

Trans Polyenoic Fat

—

Cholesterol

8%

23.3 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

12%

6.01 g

Tryptophan

—

Threonine

—

Isoleucine

—

Leucine

—

Lysine

—

Methionine

—

Cystine

—

Phenylalanine

—

Tyrosine

—

Valine

—

Arginine

—

Histidine

—

Alanine

—

Aspartic Acid

—

Glutamic Acid

—

Glycine

—

Proline

—

Serine

—

Hydroxyproline

—

Carbohydrates

1%

3.91 g

Fibre

1%

0.24 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

—

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

—

Calories

64.8 kcal

Water

10.8 g

Ash

—

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

  • 1 oz, boneless, raw, lean only (yield after cooking) (24g)
  • 1 cup, cooked, diced (134g)
  • 1 cubic inch, boneless, cooked, fat removed (17g)
  • 1 oz, with bone, cooked (yield after bone and fat removed) (19g)
  • 1 oz, with bone, raw (yield after cooking, bone and fat removed) (14.6g)
  • 1 oz, boneless, cooked (yield after fat removed) (30g)
  • 1 oz, boneless, raw (yield after cooking, fat removed) (21g)
  • 1 oz, with bone, cooked, lean only (yield after bone removed) (23g)
  • 1 oz, with bone, raw, lean only (yield after cooking, bone removed) (16g)
  • 1 oz, boneless, cooked, lean only (28.35g)

Nutrient Sources ‡

  • Good source of Selenium

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

  • High Protein
  • Moderate Fat
  • Low Carbs

Foods with similar macro profiles:

Profile of Protein in Item

Essential Amino Acids

Essential amino acids are critical for building protein. For more information, see the Wikipedia page on them.

Protein Quality Score: %†

Limiting Amino Acid:

  • Some foods that are a good source of include .

100g of Pork contains 25g of protein, which is about the same as 4.2 eggs, 0.9 chicken breasts, or 1.8 cups (486g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

  • 3.7g per 1 oz, boneless, raw, lean only (yield after cooking)

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Profile of Fat in Item

Types of Fats

Low in Saturated Fat.


Zero Trans Fat.

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