Meat

Nutrition Facts Pork (Loin)

Pork (Loin) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, and potassium. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.

Calories168
Protein21.1g
Carbs0g
Fat9.5g
Protein Carbs Fat

Nutrition for 100 g

Calories 168 kcal
Protein 21.12 g
Total Fat 9.47 g
Carbohydrates 0 g
Fiber Not reported
Total Sugars Not reported
Sodium 40 mg

Nutrients

Full nutrient profile

Proximates
Water 68.82 g
Energy (Atwater General Factors) 167.77 kcal
Energy (Atwater Specific Factors) 173.72 kcal
Nitrogen 3.38 g
Protein 21.12 g
Total lipid (fat) 9.47 g
Ash 1.07 g
Carbohydrates
Carbohydrate, by difference 0 g
Lipids
Fatty acids, total saturated 3.29 g
Fatty acids, total monounsaturated 3.95 g
Fatty acids, total polyunsaturated 1.38 g
Fatty acids, total trans 0.03 g
Cholesterol 55.93 mg
Minerals
Calcium, Ca 4.11 mg
Iron, Fe 0.45 mg
Magnesium, Mg 21.96 mg
Phosphorus, P 196.8 mg
Potassium, K 361.2 mg
Sodium, Na 40.2 mg
Zinc, Zn 1.57 mg
Copper, Cu 0.04 mg
Manganese, Mn 0 mg

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Recipes with this food

Use pork (loin) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.