United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  10223, Pork, fresh, loin, tenderloin, 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) 73 g
Proximates Water g 62.30 52.95 45.48
Proximates Energy kcal 187 159 137
Proximates Protein g 30.42 25.86 22.21
Proximates Total lipid (fat) g 6.33 5.38 4.62
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 5 4 4
Minerals Iron, Fe mg 1.43 1.22 1.04
Minerals Magnesium, Mg mg 36 31 26
Minerals Phosphorus, P mg 295 251 215
Minerals Potassium, K mg 451 383 329
Minerals Sodium, Na mg 65 55 47
Minerals Zinc, Zn mg 2.95 2.51 2.15
Vitamins Vitamin C, total ascorbic acid mg 1.0 0.8 0.7
Vitamins Thiamin mg 0.988 0.840 0.721
Vitamins Riboflavin mg 0.387 0.329 0.283
Vitamins Niacin mg 5.135 4.365 3.749
Vitamins Vitamin B-6 mg 0.528 0.449 0.385
Vitamins Folate, DFE µg 6 5 4
Vitamins Vitamin B-12 µg 1.00 0.85 0.73
Vitamins Vitamin A, RAE µg 2 2 1
Vitamins Vitamin A, IU IU 7 6 5
Lipids Fatty acids, total saturated g 2.240 1.904 1.635
Lipids Fatty acids, total monounsaturated g 2.580 2.193 1.883
Lipids Fatty acids, total polyunsaturated g 0.560 0.476 0.409
Lipids Cholesterol mg 94 80 69