Domestic Pig (Piglet, Pork) · Sus scrofa domestica
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised
Nutrition facts per 100 g · edible portion
Animal Foods369 forms & preparations
Dietary labels are inferred automatically from Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 26/100
How many beneficial nutrients Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised come from — the split across carbs, fat & protein.
57% from fat
-
Carbs 0%0.0 g per serving
-
Fat 57%15.8 g per serving
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Protein 43%26.3 g per serving
What Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 15.8 g | |
| Saturated Fat | 6.1 g | |
| Monounsaturated Fat | 7.2 g | — |
| Polyunsaturated Fat | 1.3 g | — |
| Omega-3 Fatty Acids | 40.0 mg | — |
| Omega-6 Fatty Acids | 1,200.0 mg | — |
| Capric Acid | 10.0 mg | — |
| Lauric Acid | 10.0 mg | — |
| Myristic Acid | 210.0 mg | — |
| Palmitic Acid | 3,760.0 mg | — |
| Stearic Acid | 2,010.0 mg | — |
| Palmitoleic Acid | 500.0 mg | — |
| Oleic Acid | 6,550.0 mg | — |
| Gadoleic Acid | 130.0 mg | — |
| Linoleic Acid | 1,200.0 mg | — |
| Arachidonic Acid | 50.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 26.3 g | |
| Histidine | 1,016.0 mg | — |
| Isoleucine | 1,205.0 mg | — |
| Leucine | 2,089.0 mg | — |
| Lysine | 2,349.0 mg | — |
| Methionine | 680.0 mg | — |
| Phenylalanine | 1,044.0 mg | — |
| Threonine | 1,182.0 mg | — |
| Tryptophan | 322.0 mg | — |
| Valine | 1,414.0 mg | — |
| Alanine | 1,547.0 mg | — |
| Arginine | 1,669.0 mg | — |
| Aspartic Acid | 2,408.0 mg | — |
| Cystine | 329.0 mg | — |
| Glutamic Acid | 4,030.0 mg | — |
| Glycine | 1,402.0 mg | — |
| Proline | 1,140.0 mg | — |
| Serine | 1,086.0 mg | — |
| Tyrosine | 894.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 2.0 mcg | |
| Vitamin C | 0.3 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.5 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 4.3 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | 4.0 mcg | |
| Vitamin B12 | 0.4 mcg | |
| Pantothenic Acid (B5) | 0.6 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 5.0 mg | |
| Iron | 0.9 mg | |
| Magnesium | 17.0 mg | |
| Phosphorus | 172.0 mg | |
| Potassium | 387.0 mg | |
| Sodium | 40.0 mg | |
| Zinc | 2.1 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.0 mg | |
| Selenium | 33.4 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 73.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.2 g | — |
About Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised
Pork is the meat of the domestic pig (Sus scrofa domesticus) and the most widely eaten meat in the world, valued for its mild, slightly sweet flavor and versatility. The carcass yields an enormous range of cuts and products, from lean tenderloin, loin chops, and leg to rich belly, shoulder, and ribs, plus cured favorites like bacon, ham, sausage, and prosciutto. Pork is a good source of high-quality protein and especially rich in thiamin, along with vitamin B12, niacin, zinc, selenium, and phosphorus.
Lean cuts such as loin and tenderloin are healthy choices, while fattier belly and shoulder reward slow cooking. Tender cuts are grilled, roasted, or pan-fried just until the juices run clear, and tougher shoulder and ribs are braised, smoked, or barbecued until fork-tender, a cornerstone of cooking from the American South to East Asia. Modern pork is safely cooked to a slightly pink 145 degrees Fahrenheit with a rest.
Choose firm, pinkish meat, and store pork chilled, using fresh cuts within a few days or freezing them.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised?
There are 255 calories in 100 g of Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised, or about 217 calories in 3 oz (85 g).
How much protein is in Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised?
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised contains 26.3 g of protein per 100 g.
How many carbs are in Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised?
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised has 0.0 g of carbohydrates per 100 g.
How much fat is in Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised?
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised provides 15.8 g of total fat per 100 g.
What is Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised a good source of?
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised is an excellent source of Selenium (61% DV), Protein (53% DV), Thiamin (B1) (44% DV) and Niacin (B3) (27% DV) and a good source of Riboflavin (B2), Zinc, Vitamin B6, Vitamin B12, Phosphorus and Pantothenic Acid (B5) (per 100 g). Daily Values are based on a 2,000-calorie diet.
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