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Pork, fresh, loin, center rib (roasts), boneless, separable lean and fat, cooked, roasted |
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Pork, fresh, loin, center rib (roasts), boneless, separable lean and fat, cooked, roasted (USDA#10198) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 57g |
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| Calories 252 |
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| Energy 1054kj |
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| Protein 26g |
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| Total Fat 15g |
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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 6mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 22mg |
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| Phosphorus, P 214mg |
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| Potassium 346mg |
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| Sodium 48mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 40mcg |
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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 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 8mcg |
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| Folic acid 0mcg |
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| Folate, food 8mcg |
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| Folate, DFE 8mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 9IU |
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| Vitamin A, RAE 3mcg_RAE |
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| Retinol 3mcg |
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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 6g |
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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 2g |
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| 20:4 undifferentiated 8g |
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| Cholesterol 81mg |
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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 rib (roasts), boneless, separable lean and fat, cooked, roasted usda nutrition - Related Content |
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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
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
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Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should ... |
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Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone ... |
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Pork Roasts
Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from ... |
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| A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as ... |
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| A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, ... |
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