United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  10201, Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, broiled
heading Nutrient Unit
Value per 100 g

oz 85 g

chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 113 g) 71 g
Proximates Water g 56.95 48.41 40.43
Proximates Energy kcal 216 184 153
Proximates Protein g 29.46 25.04 20.92
Proximates Total lipid (fat) g 10.05 8.54 7.14
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 31 26 22
Minerals Iron, Fe mg 0.82 0.70 0.58
Minerals Magnesium, Mg mg 28 24 20
Minerals Phosphorus, P mg 245 208 174
Minerals Potassium, K mg 420 357 298
Minerals Sodium, Na mg 65 55 46
Minerals Zinc, Zn mg 2.38 2.02 1.69
Vitamins Vitamin C, total ascorbic acid mg 0.3 0.3 0.2
Vitamins Thiamin mg 0.894 0.760 0.635
Vitamins Riboflavin mg 0.323 0.275 0.229
Vitamins Niacin mg 5.231 4.446 3.714
Vitamins Vitamin B-6 mg 0.400 0.340 0.284
Vitamins Folate, DFE µg 9 8 6
Vitamins Vitamin B-12 µg 0.70 0.59 0.50
Vitamins Vitamin A, RAE µg 2 2 1
Vitamins Vitamin A, IU IU 6 5 4
Lipids Fatty acids, total saturated g 3.570 3.034 2.535
Lipids Fatty acids, total monounsaturated g 4.600 3.910 3.266
Lipids Fatty acids, total polyunsaturated g 0.640 0.544 0.454
Lipids Cholesterol mg 81 69 58