Pork (Loin, Tenderloin, Raw) Nutrition Facts

Pork (Loin, Tenderloin) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein and potassium.

Calories119

Protein21.6 g

Carbs0 g

Fat3.9 g

ProteinCarbsFat

Nutrition for 100 g

Calories119 kcal

Protein21.6 g

Total Fat3.9 g

Carbohydrates0 g

Fiber source0 g

Total SugarsNot reported

Sodium41.39 mg

Source: USDA FoodData Central, record 2646169

Nutrients

Full nutrient profile

Proximates

Water73.93 g

Nitrogen3.453 g

Protein21.58125 g

Total lipid (fat)3.899 g

Ash1.184 g

Carbohydrates

Carbohydrate, by difference0 g

Minerals

Calcium, Ca4.528 mg

Iron, Fe0.9293 mg

Magnesium, Mg24.66 mg

Phosphorus, P217.4 mg

Potassium, K397.4 mg

Sodium, Na41.39 mg

Zinc, Zn1.773 mg

Copper, Cu0.07724 mg

Manganese, Mn0.002588 mg

Lipids

Fatty acids, total saturated0.8663 g

Fatty acids, total monounsaturated0.8625 g

Fatty acids, total polyunsaturated0.4175 g

Fatty acids, total trans0.01 g

Cholesterol59.58 mg

Practical guidance

How to choose and store Pork (Loin, Tenderloin, Raw)

How to choose

Buy cold, well-sealed packages with no tears; pick them up last and keep them apart from ready-to-eat foods.

Storage

Refrigerate at 40°F (4°C) or below and use within 3–5 days, or freeze.

100 g

P 21.1gC 0.2gF 6.5g