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Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, braised |
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Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, braised (USDA#10037) |
| Serving Size 3 oz |
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| Water 57g |
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| Calories 247 |
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| Energy 1033kj |
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| Protein 27g |
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| Total Fat 14g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 26mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 179mg |
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| Potassium 353mg |
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| Sodium 59mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 41mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 3mcg |
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| Folic acid 0mcg |
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| Folate, food 3mcg |
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| Folate, DFE 3mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 8IU |
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| Vitamin A, RAE 2mcg_RAE |
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| Retinol 2mcg |
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| Fatty acids, total saturated 5g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 6g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 5g |
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| 20:1 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 4g |
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| 20:4 undifferentiated 4g |
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| Cholesterol 86mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 1g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 1g |
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Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, braised usda nutrition - Related Content |
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| Applesauce is a traditional accompaniment to pork chops - but try this version which infuses apple flavor into the meat. |
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This type of ham can be a
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Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
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Tenderness Tips
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Keep pork ... |
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Pork Chops
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| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
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| This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham. Bone-in hams are more ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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