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Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, broiled |
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Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, broiled (USDA#10201) |
| Serving Size 3 oz |
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| Water 56g |
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| Calories 216 |
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| Energy 904kj |
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| Protein 29g |
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| Total Fat 10g |
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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 31mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 28mg |
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| Phosphorus, P 245mg |
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| Potassium 420mg |
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| Sodium 65mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 47mcg |
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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 9mcg |
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| Folic acid 0mcg |
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| Folate, food 9mcg |
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| Folate, DFE 9mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 6IU |
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| Vitamin A, RAE 2mcg_RAE |
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| Retinol 2mcg |
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| Fatty acids, total saturated 3g |
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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 2g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 8g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 4g |
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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 1g |
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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 (chops), boneless, separable lean only, cooked, broiled usda nutrition - Related Content |
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PORK Cooking Temperatures and Times
Oven cooked at 350°F
Cut
Weight
Meat Thermometer Reading
Approximate Cooking Time (Minutes per pound)
Fresh pork
Crown ... |
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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 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 Chops
Chops are smaller cuts from the loin primal cut. They are individual serving cuts that are sliced to various thicknesses. Depending in the size of the chop, 1 ... |
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To see information and instructions on other cooking methods and cooking techniques, select one of the topics above.
Grilling and Broiling
Grilling and broiling are ... |
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| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
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| A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore ... |
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| Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops. They are easy to identify because of the ... |
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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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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
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