| back to USDA Nutrition Index |
 |
Pork, fresh, enhanced, loin, top loin (chops), boneless, separable lean and fat, raw |
|
|
Pork, fresh, enhanced, loin, top loin (chops), boneless, separable lean and fat, raw (USDA#10949) |
| Serving Size 1 chop |
|
|
|
| Water 73g |
|
| Calories 123 |
|
| Energy 516kj |
|
| Protein 21g |
|
| Total Fat 4g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 5mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 23mg |
|
| Phosphorus, P 290mg |
|
| Potassium 479mg |
|
| Sodium 226mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 6mg |
|
| Manganese, Mn 6mg |
|
| Selenium, Se 39mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 8mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 0mcg |
|
| Folic acid 0mcg |
|
| Folate, food 0mcg |
|
| Folate, DFE 0mcg_DFE |
|
| Choline, total 57mg |
|
| Betaine 3mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 1g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 5g |
|
| 15:0 0g |
|
| 16:0 0g |
|
| 17:0 8g |
|
| 18:0 0g |
|
| 22:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 1g |
|
| 18:1 c 1g |
|
| 18:1 t 2g |
|
| 20:1 2g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:2 n-6 c,c 0g |
|
| 18:2 t,t 0g |
|
| 18:3 undifferentiated 0g |
|
| 18:3 n-3 c,c,c 1g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 3g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 3g |
|
| Fatty acids, total trans-monoenoic 2g |
|
| Cholesterol 48mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 1g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 3g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Pork, fresh, enhanced, loin, top loin (chops), boneless, separable lean and fat, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| A colorful and tasty combination. Add a wedge of cornbread for a satisfying supper. |
|
|
 |
|
|
|
| Juicy grilled pork chops, flavorfully seasoned, are even tastier when topped with this sweet and savory apricot, onion mixture. |
|
|
 |
|
|
|
| Applesauce is a traditional accompaniment to pork chops - but try this version which infuses apple flavor into the meat. |
|
|
 |
|
|
|
| Tart gooseberries pair especially well with pork. This recipe uses fresh gooseberries; if using canned, taste for sweetness before adding sugar. May be doubled or tripled. |
|
|
 |
|
|
|
| A quick and easy way to add color and zest to plain chops. Try it with lamb chops, too. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| Juicing Oranges
Orange juice can be used as a beverage straight from the orange without adding any other ingredients. It is also used to enhance the flavor of many sweet and ... |
|
|
|
|
|
|
|
|
Also known as boned ham, this whole cured ham is a cut of pork that
has had the hip, thigh, and shank bones removed, as well as most of ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| Pork Recipes |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the ... |
|
|
|
|
|
|
|
| A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive. It is one of the most ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
