Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 58.53 G
Energy: 238 KCAL
Energy: 995 kJ
Protein: 26.36 G
Total lipid (fat): 13.89 G
Ash: 1.02 G
Calcium, Ca: 20 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 221 MG
Potassium, K: 341 MG
Sodium, Na: 57 MG
Zinc, Zn: 3.06 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 42 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.611 MG
Riboflavin: 0.29 MG
Niacin: 6.047 MG
Pantothenic acid: 0.844 MG
Vitamin B-6: 0.542 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 80.1 MG
Betaine: 3 MG
Vitamin B-12: 0.7 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 38 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 4.893 G
SFA 10:0: 0.01 G
SFA 12:0: 0.008 G
SFA 14:0: 0.17 G
SFA 15:0: 0.002 G
SFA 16:0: 3.009 G
SFA 17:0: 0.027 G
SFA 18:0: 1.615 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 5.976 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.343 G
MUFA 17:1: 0.006 G
MUFA 18:1: 5.507 G
MUFA 18:1 c: 3.466 G
MUFA 20:1: 0.1 G
Fatty acids, total polyunsaturated: 1.519 G
PUFA 18:2: 1.325 G
PUFA 18:2 n-6 c,c: 0.907 G
PUFA 18:3: 0.054 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.035 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.079 G
Fatty acids, total trans: 0.081 G
Fatty acids, total trans-monoenoic: 0.053 G
TFA 18:1 t: 0.053 G
TFA 18:2 t,t: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Cholesterol: 88 MG
Tryptophan: 0.293 G
Threonine: 1.186 G
Isoleucine: 1.271 G
Leucine: 2.199 G
Lysine: 2.418 G
Methionine: 0.713 G
Cystine: 0.313 G
Phenylalanine: 1.089 G
Tyrosine: 0.971 G
Valine: 1.392 G
Arginine: 1.725 G
Histidine: 1.103 G
Alanine: 1.547 G
Aspartic acid: 2.529 G
Glutamic acid: 4.163 G
Glycine: 1.242 G
Proline: 1.082 G
Serine: 1.123 G
Hydroxyproline: 0.046 G
Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 65.11 G
Energy: 216 KCAL
Energy: 904 kJ
Protein: 18.95 G
Total lipid (fat): 14.95 G
Ash: 0.94 G
Calcium, Ca: 19 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 200 MG
Potassium, K: 335 MG
Sodium, Na: 55 MG
Zinc, Zn: 2.01 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 28.4 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.841 MG
Riboflavin: 0.254 MG
Niacin: 4.504 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.445 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 5.28 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.18 G
SFA 16:0: 3.28 G
SFA 18:0: 1.74 G
Fatty acids, total monounsaturated: 6.63 G
MUFA 16:1: 0.41 G
MUFA 18:1: 6.09 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 1.55 G
PUFA 18:2: 1.31 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.08 G
Cholesterol: 67 MG
Tryptophan: 0.234 G
Threonine: 0.855 G
Isoleucine: 0.873 G
Leucine: 1.509 G
Lysine: 1.696 G
Methionine: 0.493 G
Cystine: 0.238 G
Phenylalanine: 0.753 G
Tyrosine: 0.648 G
Valine: 1.021 G
Arginine: 1.197 G
Histidine: 0.738 G
Alanine: 1.112 G
Aspartic acid: 1.741 G
Glutamic acid: 2.921 G
Glycine: 0.983 G
Proline: 0.807 G
Serine: 0.783 G
Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 59.43 G
Energy: 235 KCAL
Energy: 981 kJ
Protein: 26.07 G
Total lipid (fat): 13.66 G
Ash: 1.07 G
Calcium, Ca: 20 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 222 MG
Potassium, K: 345 MG
Sodium, Na: 55 MG
Zinc, Zn: 2.56 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 41.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.679 MG
Riboflavin: 0.293 MG
Niacin: 6.368 MG
Pantothenic acid: 0.727 MG
Vitamin B-6: 0.561 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 63.4 MG
Betaine: 2.5 MG
Vitamin B-12: 0.68 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 38 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 4.703 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.165 G
SFA 15:0: 0.001 G
SFA 16:0: 2.893 G
SFA 17:0: 0.019 G
SFA 18:0: 1.543 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 5.758 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.354 G
MUFA 17:1: 0.005 G
MUFA 18:1: 5.259 G
MUFA 18:1 c: 2.344 G
MUFA 20:1: 0.105 G
Fatty acids, total polyunsaturated: 1.367 G
PUFA 18:2: 1.188 G
PUFA 18:2 n-6 c,c: 0.648 G
PUFA 18:3: 0.048 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.025 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.074 G
Fatty acids, total trans: 0.058 G
Fatty acids, total trans-monoenoic: 0.039 G
TFA 18:1 t: 0.039 G
TFA 18:2 t,t: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 83 MG
Tryptophan: 0.299 G
Threonine: 1.179 G
Isoleucine: 1.256 G
Leucine: 2.164 G
Lysine: 2.386 G
Methionine: 0.706 G
Cystine: 0.315 G
Phenylalanine: 1.072 G
Tyrosine: 0.955 G
Valine: 1.385 G
Arginine: 1.685 G
Histidine: 1.089 G
Alanine: 1.525 G
Aspartic acid: 2.492 G
Glutamic acid: 4.126 G
Glycine: 1.202 G
Proline: 1.051 G
Serine: 1.105 G
Hydroxyproline: 0.038 G
Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, raw
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 69.13 G
Energy: 177 KCAL
Energy: 741 kJ
Protein: 20.08 G
Total lipid (fat): 10.14 G
Ash: 0.95 G
Calcium, Ca: 16 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 205 MG
Potassium, K: 345 MG
Sodium, Na: 54 MG
Zinc, Zn: 2.01 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 31.6 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.582 MG
Riboflavin: 0.238 MG
Niacin: 5.452 MG
Pantothenic acid: 0.903 MG
Vitamin B-6: 0.625 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 50.7 MG
Betaine: 2.6 MG
Vitamin B-12: 0.64 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Tocopherol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 3.106 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.123 G
SFA 15:0: 0.003 G
SFA 16:0: 2.154 G
SFA 17:0: 0.023 G
SFA 18:0: 1.16 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 3.768 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.231 G
MUFA 17:1: 0.001 G
MUFA 18:1: 3.952 G
MUFA 18:1 c: 2.889 G
MUFA 20:1: 0.068 G
Fatty acids, total polyunsaturated: 1.122 G
PUFA 18:2: 1.093 G
PUFA 18:2 n-6 c,c: 0.853 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.033 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.056 G
Fatty acids, total trans: 0.065 G
Fatty acids, total trans-monoenoic: 0.043 G
TFA 18:1 t: 0.049 G
TFA 18:2 t,t: 0.025 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 65 MG
Tryptophan: 0.22 G
Threonine: 0.903 G
Isoleucine: 0.975 G
Leucine: 1.687 G
Lysine: 1.848 G
Methionine: 0.547 G
Cystine: 0.237 G
Phenylalanine: 0.834 G
Tyrosine: 0.748 G
Valine: 1.057 G
Arginine: 1.319 G
Histidine: 0.85 G
Alanine: 1.178 G
Aspartic acid: 1.939 G
Glutamic acid: 3.185 G
Glycine: 0.928 G
Proline: 0.817 G
Serine: 0.86 G
Hydroxyproline: 0.04 G
Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean only, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 60.3 G
Energy: 211 KCAL
Energy: 883 kJ
Protein: 29.47 G
Total lipid (fat): 9.44 G
Ash: 1.19 G
Calcium, Ca: 22 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 234 MG
Potassium, K: 377 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.87 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 45.4 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.873 MG
Riboflavin: 0.344 MG
Niacin: 5.251 MG
Pantothenic acid: 0.692 MG
Vitamin B-6: 0.435 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 0.75 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 3.34 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.12 G
SFA 16:0: 2.07 G
SFA 18:0: 1.07 G
Fatty acids, total monounsaturated: 4.22 G
MUFA 16:1: 0.31 G
MUFA 18:1: 3.78 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 0.71 G
PUFA 18:2: 0.61 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.05 G
Cholesterol: 85 MG
Tryptophan: 0.374 G
Threonine: 1.346 G
Isoleucine: 1.38 G
Leucine: 2.364 G
Lysine: 2.65 G
Methionine: 0.78 G
Cystine: 0.376 G
Phenylalanine: 1.176 G
Tyrosine: 1.027 G
Valine: 1.599 G
Arginine: 1.832 G
Histidine: 1.177 G
Alanine: 1.717 G
Aspartic acid: 2.733 G
Glutamic acid: 4.613 G
Glycine: 1.399 G
Proline: 1.184 G
Serine: 1.217 G
Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 72.23 G
Energy: 144 KCAL
Energy: 602 kJ
Protein: 21.23 G
Total lipid (fat): 5.88 G
Ash: 1.05 G
Calcium, Ca: 17 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 209 MG
Potassium, K: 384 MG
Sodium, Na: 54 MG
Zinc, Zn: 1.99 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 32.4 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.98 MG
Riboflavin: 0.272 MG
Niacin: 4.825 MG
Pantothenic acid: 0.789 MG
Vitamin B-6: 0.51 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 2.03 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.07 G
SFA 16:0: 1.29 G
SFA 18:0: 0.64 G
Fatty acids, total monounsaturated: 2.66 G
MUFA 16:1: 0.19 G
MUFA 18:1: 2.41 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.63 G
PUFA 18:2: 0.51 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.07 G
Cholesterol: 60 MG
Tryptophan: 0.27 G
Threonine: 0.97 G
Isoleucine: 0.994 G
Leucine: 1.704 G
Lysine: 1.909 G
Methionine: 0.562 G
Cystine: 0.271 G
Phenylalanine: 0.848 G
Tyrosine: 0.74 G
Valine: 1.152 G
Arginine: 1.32 G
Histidine: 0.848 G
Alanine: 1.237 G
Aspartic acid: 1.969 G
Glutamic acid: 3.324 G
Glycine: 1.008 G
Proline: 0.853 G
Serine: 0.877 G
Pork, fresh, enhanced, loin, tenderloin, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
TENDERLOIN
Water: 76.91 G
Energy: 106 KCAL
Energy: 443 kJ
Protein: 20.39 G
Total lipid (fat): 2.09 G
Ash: 1.56 G
Calcium, Ca: 4 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 290 MG
Potassium, K: 527 MG
Sodium, Na: 243 MG
Zinc, Zn: 1.73 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 35.2 UG
Thiamin: 0.757 MG
Riboflavin: 0.337 MG
Niacin: 6.45 MG
Pantothenic acid: 0.824 MG
Vitamin B-6: 0.756 MG
Choline, total: 78.7 MG
Betaine: 2.9 MG
Vitamin B-12: 0.5 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 0.671 G
SFA 14:0: 0.021 G
SFA 16:0: 0.415 G
SFA 17:0: 0.003 G
SFA 18:0: 0.231 G
Fatty acids, total monounsaturated: 0.762 G
MUFA 16:1: 0.047 G
MUFA 18:1: 0.703 G
MUFA 18:1 c: 0.691 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.352 G
PUFA 18:2: 0.288 G
PUFA 18:2 n-6 c,c: 0.28 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.02 G
Fatty acids, total trans-monoenoic: 0.012 G
TFA 18:1 t: 0.012 G
TFA 18:2 t,t: 0.007 G
Cholesterol: 48 MG
Tryptophan: 0.215 G
Threonine: 0.915 G
Isoleucine: 1.003 G
Leucine: 1.737 G
Lysine: 1.891 G
Methionine: 0.562 G
Cystine: 0.235 G
Phenylalanine: 0.857 G
Tyrosine: 0.776 G
Valine: 1.065 G
Arginine: 1.357 G
Histidine: 0.881 G
Alanine: 1.197 G
Aspartic acid: 1.995 G
Glutamic acid: 3.255 G
Glycine: 0.919 G
Proline: 0.824 G
Serine: 0.882 G
Hydroxyproline: 0.052 G
Pork, fresh, ground, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
Water: 52.75 G
Energy: 297 KCAL
Energy: 1243 kJ
Protein: 25.69 G
Total lipid (fat): 20.77 G
Ash: 1.29 G
Calcium, Ca: 22 MG
Iron, Fe: 1.29 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 226 MG
Potassium, K: 362 MG
Sodium, Na: 73 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 35.4 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.706 MG
Riboflavin: 0.22 MG
Niacin: 4.206 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.391 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 88.3 MG
Betaine: 3.4 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 21 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 7.72 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.33 G
SFA 16:0: 4.67 G
SFA 18:0: 2.5 G
Fatty acids, total monounsaturated: 9.25 G
MUFA 16:1: 0.63 G
MUFA 18:1: 8.33 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 1.87 G
PUFA 18:2: 1.64 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.08 G
Cholesterol: 94 MG
Tryptophan: 0.326 G
Threonine: 1.173 G
Isoleucine: 1.203 G
Leucine: 2.061 G
Lysine: 2.31 G
Methionine: 0.68 G
Cystine: 0.328 G
Phenylalanine: 1.025 G
Tyrosine: 0.895 G
Valine: 1.394 G
Arginine: 1.597 G
Histidine: 1.026 G
Alanine: 1.497 G
Aspartic acid: 2.383 G
Glutamic acid: 4.022 G
Glycine: 1.22 G
Proline: 1.032 G
Serine: 1.061 G
Pork, fresh, ground, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
Water: 61.06 G
Energy: 263 KCAL
Energy: 1100 kJ
Protein: 16.88 G
Total lipid (fat): 21.19 G
Ash: 0.87 G
Calcium, Ca: 14 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 175 MG
Potassium, K: 287 MG
Sodium, Na: 56 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 24.6 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.732 MG
Riboflavin: 0.235 MG
Niacin: 4.338 MG
Pantothenic acid: 0.668 MG
Vitamin B-6: 0.383 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.7 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 7.87 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.33 G
SFA 16:0: 4.77 G
SFA 18:0: 2.55 G
Fatty acids, total monounsaturated: 9.44 G
MUFA 16:1: 0.65 G
MUFA 18:1: 8.5 G
MUFA 20:1: 0.16 G
Fatty acids, total polyunsaturated: 1.91 G
PUFA 18:2: 1.67 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.08 G
Cholesterol: 72 MG
Tryptophan: 0.214 G
Threonine: 0.771 G
Isoleucine: 0.79 G
Leucine: 1.354 G
Lysine: 1.518 G
Methionine: 0.447 G
Cystine: 0.215 G
Phenylalanine: 0.674 G
Tyrosine: 0.588 G
Valine: 0.916 G
Arginine: 1.049 G
Histidine: 0.674 G
Alanine: 0.983 G
Aspartic acid: 1.566 G
Glutamic acid: 2.642 G
Glycine: 0.802 G
Proline: 0.678 G
Serine: 0.697 G
Pork, fresh, leg (ham), rump half, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 61.92 G
Energy: 209 KCAL
Energy: 873 kJ
Protein: 27.03 G
Total lipid (fat): 10.32 G
Ash: 1.17 G
Calcium, Ca: 16 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 255 MG
Potassium, K: 416 MG
Sodium, Na: 77 MG
Zinc, Zn: 2.31 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 25 UG
Thiamin: 0.489 MG
Riboflavin: 0.379 MG
Niacin: 7.444 MG
Pantothenic acid: 0.859 MG
Vitamin B-6: 0.501 MG
Choline, total: 92.8 MG
Betaine: 3.6 MG
Vitamin B-12: 0.67 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 17 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 3.369 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.12 G
SFA 15:0: 0.004 G
SFA 16:0: 2.1 G
SFA 17:0: 0.033 G
SFA 18:0: 1.092 G
SFA 20:0: 0.011 G
Fatty acids, total monounsaturated: 4.322 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.209 G
MUFA 18:1: 4.041 G
MUFA 18:1 c: 3.968 G
MUFA 20:1: 0.07 G
Fatty acids, total polyunsaturated: 2.198 G
PUFA 18:2: 1.941 G
PUFA 18:2 n-6 c,c: 1.927 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.079 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.069 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.09 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.087 G
Fatty acids, total trans-monoenoic: 0.073 G
TFA 18:1 t: 0.073 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 85 MG
Tryptophan: 0.322 G
Threonine: 1.189 G
Isoleucine: 1.28 G
Leucine: 2.225 G
Lysine: 2.404 G
Methionine: 0.741 G
Cystine: 0.305 G
Phenylalanine: 1.123 G
Tyrosine: 1.071 G
Valine: 1.367 G
Arginine: 1.742 G
Histidine: 1.1 G
Alanine: 1.548 G
Aspartic acid: 2.529 G
Glutamic acid: 4.13 G
Glycine: 1.222 G
Proline: 1.093 G
Serine: 1.129 G
Hydroxyproline: 0.094 G
Pork, fresh, leg (ham), rump half, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 68.64 G
Energy: 182 KCAL
Energy: 763 kJ
Protein: 20.27 G
Total lipid (fat): 10.63 G
Ash: 1.05 G
Calcium, Ca: 12 MG
Iron, Fe: 0.62 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 216 MG
Potassium, K: 356 MG
Sodium, Na: 73 MG
Zinc, Zn: 1.7 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 19.7 UG
Thiamin: 0.498 MG
Riboflavin: 0.309 MG
Niacin: 5.623 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.506 MG
Choline, total: 69.6 MG
Betaine: 2.7 MG
Vitamin B-12: 0.4 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 3.526 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.132 G
SFA 15:0: 0.005 G
SFA 16:0: 2.186 G
SFA 17:0: 0.034 G
SFA 18:0: 1.142 G
SFA 20:0: 0.015 G
Fatty acids, total monounsaturated: 4.445 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.212 G
MUFA 18:1: 4.157 G
MUFA 18:1 c: 4.083 G
MUFA 20:1: 0.075 G
Fatty acids, total polyunsaturated: 2.156 G
PUFA 18:2: 1.901 G
PUFA 18:2 n-6 c,c: 1.885 G
PUFA 18:3: 0.085 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.07 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.081 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.091 G
Fatty acids, total trans-monoenoic: 0.074 G
TFA 18:1 t: 0.074 G
TFA 18:2 t not further defined: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 63 MG
Tryptophan: 0.241 G
Threonine: 0.892 G
Isoleucine: 0.96 G
Leucine: 1.669 G
Lysine: 1.803 G
Methionine: 0.556 G
Cystine: 0.229 G
Phenylalanine: 0.842 G
Tyrosine: 0.803 G
Valine: 1.025 G
Arginine: 1.306 G
Histidine: 0.825 G
Alanine: 1.161 G
Aspartic acid: 1.896 G
Glutamic acid: 3.097 G
Glycine: 0.916 G
Proline: 0.82 G
Serine: 0.847 G
Hydroxyproline: 0.071 G
Pork, fresh, leg (ham), rump half, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 65.75 G
Energy: 165 KCAL
Energy: 690 kJ
Protein: 28.86 G
Total lipid (fat): 4.62 G
Ash: 1.24 G
Calcium, Ca: 16 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 273 MG
Potassium, K: 425 MG
Sodium, Na: 80 MG
Zinc, Zn: 2.48 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 26.6 UG
Thiamin: 0.523 MG
Riboflavin: 0.408 MG
Niacin: 7.94 MG
Pantothenic acid: 0.903 MG
Vitamin B-6: 0.538 MG
Choline, total: 99.2 MG
Betaine: 3.8 MG
Vitamin B-12: 0.67 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 12 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 1.451 G
SFA 14:0: 0.047 G
SFA 16:0: 0.915 G
SFA 17:0: 0.014 G
SFA 18:0: 0.476 G
Fatty acids, total monounsaturated: 1.878 G
MUFA 16:1: 0.098 G
MUFA 18:1: 1.751 G
MUFA 18:1 c: 1.719 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 1.066 G
PUFA 18:2: 0.922 G
PUFA 18:2 n-6 c,c: 0.92 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.031 G
PUFA 20:4: 0.08 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.034 G
Fatty acids, total trans-monoenoic: 0.033 G
TFA 18:1 t: 0.033 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 86 MG
Tryptophan: 0.344 G
Threonine: 1.269 G
Isoleucine: 1.367 G
Leucine: 2.376 G
Lysine: 2.567 G
Methionine: 0.791 G
Cystine: 0.325 G
Phenylalanine: 1.199 G
Tyrosine: 1.144 G
Valine: 1.46 G
Arginine: 1.86 G
Histidine: 1.174 G
Alanine: 1.653 G
Aspartic acid: 2.7 G
Glutamic acid: 4.41 G
Glycine: 1.305 G
Proline: 1.167 G
Serine: 1.205 G
Hydroxyproline: 0.101 G
Pork, fresh, leg (ham), rump half, separable lean only, raw (Includes foods for USDA's Food Distribution Program)
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 74.78 G
Energy: 120 KCAL
Energy: 500 kJ
Protein: 21.81 G
Total lipid (fat): 2.93 G
Ash: 1.12 G
Calcium, Ca: 12 MG
Iron, Fe: 0.67 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 235 MG
Potassium, K: 359 MG
Sodium, Na: 76 MG
Zinc, Zn: 1.85 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 21.2 UG
Thiamin: 0.545 MG
Riboflavin: 0.34 MG
Niacin: 6.042 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.557 MG
Choline, total: 75 MG
Betaine: 2.9 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 0.947 G
SFA 14:0: 0.035 G
SFA 16:0: 0.591 G
SFA 17:0: 0.008 G
SFA 18:0: 0.314 G
Fatty acids, total monounsaturated: 1.148 G
MUFA 16:1: 0.063 G
MUFA 18:1: 1.067 G
MUFA 18:1 c: 1.048 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.615 G
PUFA 18:2: 0.513 G
PUFA 18:2 n-6 c,c: 0.513 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.019 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.019 G
Cholesterol: 62 MG
Tryptophan: 0.26 G
Threonine: 0.959 G
Isoleucine: 1.033 G
Leucine: 1.795 G
Lysine: 1.94 G
Methionine: 0.598 G
Cystine: 0.246 G
Phenylalanine: 0.906 G
Tyrosine: 0.864 G
Valine: 1.103 G
Arginine: 1.406 G
Histidine: 0.887 G
Alanine: 1.249 G
Aspartic acid: 2.04 G
Glutamic acid: 3.332 G
Glycine: 0.986 G
Proline: 0.882 G
Serine: 0.911 G
Hydroxyproline: 0.076 G
Pork, fresh, leg (ham), shank half, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 60.37 G
Energy: 232 KCAL
Energy: 970 kJ
Protein: 25.96 G
Total lipid (fat): 13.42 G
Ash: 1.1 G
Calcium, Ca: 15 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 242 MG
Potassium, K: 345 MG
Sodium, Na: 81 MG
Zinc, Zn: 2.42 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 26.4 UG
Thiamin: 0.411 MG
Riboflavin: 0.352 MG
Niacin: 7.457 MG
Pantothenic acid: 0.83 MG
Vitamin B-6: 0.442 MG
Choline, total: 90.3 MG
Betaine: 3.6 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 4.609 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.165 G
SFA 15:0: 0.006 G
SFA 16:0: 2.873 G
SFA 17:0: 0.047 G
SFA 18:0: 1.484 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 5.819 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.285 G
MUFA 18:1: 5.436 G
MUFA 18:1 c: 5.358 G
MUFA 20:1: 0.097 G
Fatty acids, total polyunsaturated: 2.44 G
PUFA 18:2: 2.16 G
PUFA 18:2 n-6 c,c: 2.145 G
PUFA 18:3: 0.084 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.083 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.091 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.093 G
Fatty acids, total trans-monoenoic: 0.078 G
TFA 18:1 t: 0.078 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 91 MG
Tryptophan: 0.309 G
Threonine: 1.142 G
Isoleucine: 1.229 G
Leucine: 2.137 G
Lysine: 2.309 G
Methionine: 0.712 G
Cystine: 0.293 G
Phenylalanine: 1.079 G
Tyrosine: 1.029 G
Valine: 1.313 G
Arginine: 1.673 G
Histidine: 1.056 G
Alanine: 1.487 G
Aspartic acid: 2.429 G
Glutamic acid: 3.967 G
Glycine: 1.174 G
Proline: 1.05 G
Serine: 1.084 G
Hydroxyproline: 0.091 G
Pork, fresh, leg (ham), shank half, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 67.69 G
Energy: 193 KCAL
Energy: 807 kJ
Protein: 19.87 G
Total lipid (fat): 11.96 G
Ash: 1.03 G
Calcium, Ca: 12 MG
Iron, Fe: 0.69 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 204 MG
Potassium, K: 329 MG
Sodium, Na: 84 MG
Zinc, Zn: 2.02 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 19.5 UG
Thiamin: 0.47 MG
Riboflavin: 0.307 MG
Niacin: 5.75 MG
Pantothenic acid: 0.594 MG
Vitamin B-6: 0.475 MG
Choline, total: 68.2 MG
Betaine: 2.6 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 20 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 3.942 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.144 G
SFA 15:0: 0.006 G
SFA 16:0: 2.452 G
SFA 17:0: 0.036 G
SFA 18:0: 1.272 G
SFA 20:0: 0.017 G
Fatty acids, total monounsaturated: 5.067 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.243 G
MUFA 18:1: 4.736 G
MUFA 18:1 c: 4.66 G
MUFA 20:1: 0.085 G
Fatty acids, total polyunsaturated: 2.412 G
PUFA 18:2: 2.13 G
PUFA 18:2 n-6 c,c: 2.111 G
PUFA 18:3: 0.097 G
PUFA 18:3 n-3 c,c,c (ALA): 0.093 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.079 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.084 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.095 G
Fatty acids, total trans-monoenoic: 0.076 G
TFA 18:1 t: 0.076 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 67 MG
Tryptophan: 0.237 G
Threonine: 0.874 G
Isoleucine: 0.941 G
Leucine: 1.636 G
Lysine: 1.768 G
Methionine: 0.545 G
Cystine: 0.224 G
Phenylalanine: 0.826 G
Tyrosine: 0.787 G
Valine: 1.005 G
Arginine: 1.281 G
Histidine: 0.808 G
Alanine: 1.138 G
Aspartic acid: 1.859 G
Glutamic acid: 3.036 G
Glycine: 0.898 G
Proline: 0.804 G
Serine: 0.83 G
Hydroxyproline: 0.069 G
Pork, fresh, leg (ham), shank half, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 65.28 G
Energy: 175 KCAL
Energy: 733 kJ
Protein: 28.69 G
Total lipid (fat): 5.83 G
Ash: 1.2 G
Calcium, Ca: 14 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 261 MG
Potassium, K: 376 MG
Sodium, Na: 84 MG
Zinc, Zn: 2.67 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 28.6 UG
Thiamin: 0.44 MG
Riboflavin: 0.373 MG
Niacin: 8.082 MG
Pantothenic acid: 0.877 MG
Vitamin B-6: 0.478 MG
Choline, total: 98.6 MG
Betaine: 3.8 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 1.837 G
SFA 10:0: 0.002 G
SFA 14:0: 0.06 G
SFA 15:0: 0.002 G
SFA 16:0: 1.14 G
SFA 17:0: 0.02 G
SFA 18:0: 0.608 G
SFA 20:0: 0.006 G
Fatty acids, total monounsaturated: 2.482 G
MUFA 16:1: 0.126 G
MUFA 18:1: 2.317 G
MUFA 18:1 c: 2.283 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 1.13 G
PUFA 18:2: 0.975 G
PUFA 18:2 n-6 c,c: 0.971 G
PUFA 18:3: 0.034 G
PUFA 18:3 n-3 c,c,c (ALA): 0.034 G
PUFA 20:2 n-6 c,c: 0.035 G
PUFA 20:4: 0.078 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.038 G
Fatty acids, total trans-monoenoic: 0.034 G
TFA 18:1 t: 0.034 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 93 MG
Tryptophan: 0.341 G
Threonine: 1.262 G
Isoleucine: 1.358 G
Leucine: 2.361 G
Lysine: 2.551 G
Methionine: 0.786 G
Cystine: 0.323 G
Phenylalanine: 1.192 G
Tyrosine: 1.137 G
Valine: 1.451 G
Arginine: 1.849 G
Histidine: 1.167 G
Alanine: 1.643 G
Aspartic acid: 2.683 G
Glutamic acid: 4.383 G
Glycine: 1.297 G
Proline: 1.16 G
Serine: 1.198 G
Hydroxyproline: 0.1 G
Pork, fresh, leg (ham), shank half, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 74.88 G
Energy: 119 KCAL
Energy: 498 kJ
Protein: 21.66 G
Total lipid (fat): 2.95 G
Ash: 1.11 G
Calcium, Ca: 12 MG
Iron, Fe: 0.77 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 224 MG
Potassium, K: 329 MG
Sodium, Na: 90 MG
Zinc, Zn: 2.25 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 21.3 UG
Thiamin: 0.522 MG
Riboflavin: 0.343 MG
Niacin: 6.273 MG
Pantothenic acid: 0.622 MG
Vitamin B-6: 0.531 MG
Choline, total: 74.4 MG
Betaine: 2.9 MG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 0.917 G
SFA 14:0: 0.029 G
SFA 16:0: 0.583 G
SFA 17:0: 0.006 G
SFA 18:0: 0.299 G
Fatty acids, total monounsaturated: 1.214 G
MUFA 16:1: 0.069 G
MUFA 18:1: 1.125 G
MUFA 18:1 c: 1.114 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.605 G
PUFA 18:2: 0.503 G
PUFA 18:2 n-6 c,c: 0.503 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.011 G
Fatty acids, total trans-monoenoic: 0.011 G
TFA 18:1 t: 0.011 G
Cholesterol: 66 MG
Tryptophan: 0.258 G
Threonine: 0.952 G
Isoleucine: 1.025 G
Leucine: 1.782 G
Lysine: 1.926 G
Methionine: 0.594 G
Cystine: 0.244 G
Phenylalanine: 0.9 G
Tyrosine: 0.858 G
Valine: 1.095 G
Arginine: 1.395 G
Histidine: 0.881 G
Alanine: 1.24 G
Aspartic acid: 2.026 G
Glutamic acid: 3.308 G
Glycine: 0.979 G
Proline: 0.876 G
Serine: 0.904 G
Hydroxyproline: 0.076 G
Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 55.04 G
Energy: 273 KCAL
Energy: 1142 kJ
Protein: 26.83 G
Total lipid (fat): 17.61 G
Ash: 1.06 G
Calcium, Ca: 14 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 263 MG
Potassium, K: 352 MG
Sodium, Na: 60 MG
Zinc, Zn: 2.96 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.032 MG
Selenium, Se: 45.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.635 MG
Riboflavin: 0.313 MG
Niacin: 4.574 MG
Pantothenic acid: 0.617 MG
Vitamin B-6: 0.402 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 92.2 MG
Betaine: 3.6 MG
Vitamin B-12: 0.68 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 33 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 6.47 G
SFA 10:0: 0.02 G
SFA 12:0: 0.01 G
SFA 14:0: 0.22 G
SFA 16:0: 4.01 G
SFA 18:0: 2.11 G
Fatty acids, total monounsaturated: 7.88 G
MUFA 16:1: 0.5 G
MUFA 18:1: 7.23 G
MUFA 20:1: 0.12 G
Fatty acids, total polyunsaturated: 1.68 G
PUFA 18:2: 1.52 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.07 G
Cholesterol: 94 MG
Tryptophan: 0.324 G
Threonine: 1.198 G
Isoleucine: 1.218 G
Leucine: 2.122 G
Lysine: 2.39 G
Methionine: 0.687 G
Cystine: 0.333 G
Phenylalanine: 1.062 G
Tyrosine: 0.903 G
Valine: 1.437 G
Arginine: 1.717 G
Histidine: 1.022 G
Alanine: 1.585 G
Aspartic acid: 2.445 G
Glutamic acid: 4.077 G
Glycine: 1.493 G
Proline: 1.198 G
Serine: 1.108 G
Pork, fresh, leg (ham), whole, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 62.47 G
Energy: 245 KCAL
Energy: 1025 kJ
Protein: 17.43 G
Total lipid (fat): 18.87 G
Ash: 0.88 G
Calcium, Ca: 5 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 199 MG
Potassium, K: 315 MG
Sodium, Na: 47 MG
Zinc, Zn: 1.93 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 29.4 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.736 MG
Riboflavin: 0.2 MG
Niacin: 4.574 MG
Pantothenic acid: 0.685 MG
Vitamin B-6: 0.401 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 0.63 UG
Vitamin A, IU: 7 IU
Vitamin D (D2 + D3), International Units: 20 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 6.54 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.24 G
SFA 16:0: 4.06 G
SFA 18:0: 2.16 G
Fatty acids, total monounsaturated: 8.38 G
MUFA 16:1: 0.53 G
MUFA 18:1: 7.7 G
MUFA 20:1: 0.14 G
Fatty acids, total polyunsaturated: 2.01 G
PUFA 18:2: 1.69 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.09 G
Cholesterol: 73 MG
Tryptophan: 0.208 G
Threonine: 0.776 G
Isoleucine: 0.787 G
Leucine: 1.376 G
Lysine: 1.55 G
Methionine: 0.444 G
Cystine: 0.216 G
Phenylalanine: 0.689 G
Tyrosine: 0.583 G
Valine: 0.931 G
Arginine: 1.12 G
Histidine: 0.659 G
Alanine: 1.032 G
Aspartic acid: 1.584 G
Glutamic acid: 2.636 G
Glycine: 0.992 G
Proline: 0.79 G
Serine: 0.72 G
Pork, fresh, leg (ham), whole, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 60.66 G
Energy: 211 KCAL
Energy: 883 kJ
Protein: 29.41 G
Total lipid (fat): 9.44 G
Ash: 1.11 G
Calcium, Ca: 7 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 281 MG
Potassium, K: 373 MG
Sodium, Na: 64 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 49.9 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.69 MG
Riboflavin: 0.349 MG
Niacin: 4.935 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.45 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 101.1 MG
Betaine: 3.9 MG
Vitamin B-12: 0.72 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 36 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 3.3 G
SFA 10:0: 0.02 G
SFA 12:0: 0.01 G
SFA 14:0: 0.11 G
SFA 16:0: 2.08 G
SFA 18:0: 1.04 G
Fatty acids, total monounsaturated: 4.45 G
MUFA 16:1: 0.3 G
MUFA 18:1: 4.09 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.85 G
PUFA 18:2: 0.77 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.06 G
Cholesterol: 94 MG
Tryptophan: 0.374 G
Threonine: 1.343 G
Isoleucine: 1.377 G
Leucine: 2.36 G
Lysine: 2.645 G
Methionine: 0.779 G
Cystine: 0.375 G
Phenylalanine: 1.174 G
Tyrosine: 1.025 G
Valine: 1.595 G
Arginine: 1.828 G
Histidine: 1.175 G
Alanine: 1.713 G
Aspartic acid: 2.728 G
Glutamic acid: 4.604 G
Glycine: 1.396 G
Proline: 1.181 G
Serine: 1.215 G
Pork, fresh, leg (ham), whole, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.9 G
Energy: 136 KCAL
Energy: 569 kJ
Protein: 20.48 G
Total lipid (fat): 5.41 G
Ash: 1.05 G
Calcium, Ca: 6 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 229 MG
Potassium, K: 369 MG
Sodium, Na: 55 MG
Zinc, Zn: 2.27 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 35.4 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.875 MG
Riboflavin: 0.228 MG
Niacin: 5.338 MG
Pantothenic acid: 0.805 MG
Vitamin B-6: 0.5 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 72.3 MG
Betaine: 3.4 MG
Vitamin B-12: 0.71 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 23 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 1.87 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.07 G
SFA 16:0: 1.19 G
SFA 18:0: 0.58 G
Fatty acids, total monounsaturated: 2.44 G
MUFA 16:1: 0.17 G
MUFA 18:1: 2.22 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.58 G
PUFA 18:2: 0.47 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.07 G
Cholesterol: 68 MG
Tryptophan: 0.26 G
Threonine: 0.935 G
Isoleucine: 0.959 G
Leucine: 1.643 G
Lysine: 1.842 G
Methionine: 0.542 G
Cystine: 0.261 G
Phenylalanine: 0.818 G
Tyrosine: 0.714 G
Valine: 1.111 G
Arginine: 1.273 G
Histidine: 0.818 G
Alanine: 1.193 G
Aspartic acid: 1.9 G
Glutamic acid: 3.206 G
Glycine: 0.972 G
Proline: 0.823 G
Serine: 0.846 G
Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 67.64 G
Energy: 194 KCAL
Energy: 813 kJ
Protein: 19.56 G
Total lipid (fat): 12.27 G
Ash: 1 G
Calcium, Ca: 35 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 207 MG
Potassium, K: 288 MG
Sodium, Na: 69 MG
Zinc, Zn: 2.56 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 29.4 UG
Thiamin: 0.499 MG
Riboflavin: 0.314 MG
Niacin: 6.704 MG
Pantothenic acid: 1.046 MG
Vitamin B-6: 0.427 MG
Choline, total: 67.2 MG
Betaine: 2.6 MG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 4.27 G
SFA 8:0: 0.001 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.153 G
SFA 15:0: 0.006 G
SFA 16:0: 2.609 G
SFA 17:0: 0.039 G
SFA 18:0: 1.419 G
SFA 20:0: 0.02 G
SFA 22:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 4.913 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.248 G
MUFA 18:1: 4.584 G
MUFA 18:1 c: 4.523 G
MUFA 20:1: 0.08 G
Fatty acids, total polyunsaturated: 1.941 G
PUFA 18:2: 1.699 G
PUFA 18:2 n-6 c,c: 1.687 G
PUFA 18:3: 0.079 G
PUFA 18:3 n-3 c,c,c (ALA): 0.07 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 18:3i: 0.007 G
PUFA 20:2 n-6 c,c: 0.067 G
PUFA 20:3: 0.008 G
PUFA 20:4: 0.077 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.08 G
Fatty acids, total trans-monoenoic: 0.061 G
TFA 18:1 t: 0.061 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 63 MG
Tryptophan: 0.228 G
Threonine: 0.841 G
Isoleucine: 0.905 G
Leucine: 1.574 G
Lysine: 1.7 G
Methionine: 0.524 G
Cystine: 0.216 G
Phenylalanine: 0.794 G
Tyrosine: 0.758 G
Valine: 0.967 G
Arginine: 1.232 G
Histidine: 0.778 G
Alanine: 1.095 G
Aspartic acid: 1.788 G
Glutamic acid: 2.921 G
Glycine: 0.864 G
Proline: 0.773 G
Serine: 0.798 G
Hydroxyproline: 0.067 G
Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 72.84 G
Energy: 143 KCAL
Energy: 599 kJ
Protein: 21.22 G
Total lipid (fat): 5.84 G
Ash: 1.07 G
Calcium, Ca: 30 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 226 MG
Potassium, K: 313 MG
Sodium, Na: 73 MG
Zinc, Zn: 2.74 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 31.6 UG
Thiamin: 0.54 MG
Riboflavin: 0.338 MG
Niacin: 7.113 MG
Pantothenic acid: 1.115 MG
Vitamin B-6: 0.466 MG
Choline, total: 72.9 MG
Betaine: 2.8 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 1.974 G
SFA 8:0: 0.001 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.069 G
SFA 15:0: 0.003 G
SFA 16:0: 1.208 G
SFA 17:0: 0.014 G
SFA 18:0: 0.656 G
SFA 20:0: 0.009 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.301 G
MUFA 16:1: 0.132 G
MUFA 18:1: 2.133 G
MUFA 18:1 c: 2.115 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.805 G
PUFA 18:2: 0.673 G
PUFA 18:2 n-6 c,c: 0.673 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.026 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.02 G
Fatty acids, total trans-monoenoic: 0.018 G
TFA 18:1 t: 0.018 G
TFA 18:2 t not further defined: 0.001 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 59 MG
Tryptophan: 0.253 G
Threonine: 0.933 G
Isoleucine: 1.005 G
Leucine: 1.746 G
Lysine: 1.887 G
Methionine: 0.582 G
Cystine: 0.239 G
Phenylalanine: 0.882 G
Tyrosine: 0.841 G
Valine: 1.073 G
Arginine: 1.367 G
Histidine: 0.863 G
Alanine: 1.215 G
Aspartic acid: 1.985 G
Glutamic acid: 3.241 G
Glycine: 0.959 G
Proline: 0.858 G
Serine: 0.886 G
Hydroxyproline: 0.074 G
Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 69.7 G
Energy: 157 KCAL
Energy: 656 kJ
Protein: 20.54 G
Total lipid (fat): 7.94 G
Ash: 1.07 G
Carbohydrate, by difference: 0.76 G
Calcium, Ca: 6 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 233 MG
Potassium, K: 372 MG
Sodium, Na: 64 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 37.1 UG
Thiamin: 0.599 MG
Riboflavin: 0.227 MG
Niacin: 6.564 MG
Pantothenic acid: 0.831 MG
Vitamin B-6: 0.546 MG
Choline, total: 70.5 MG
Betaine: 2.7 MG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 2.767 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.102 G
SFA 15:0: 0.003 G
SFA 16:0: 1.713 G
SFA 17:0: 0.02 G
SFA 18:0: 0.911 G
SFA 20:0: 0.011 G
Fatty acids, total monounsaturated: 3.408 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.178 G
MUFA 18:1: 3.175 G
MUFA 18:1 c: 3.107 G
MUFA 20:1: 0.054 G
Fatty acids, total polyunsaturated: 1.37 G
PUFA 18:2: 1.199 G
PUFA 18:2 n-6 c,c: 1.19 G
PUFA 18:3: 0.054 G
PUFA 18:3 n-3 c,c,c (ALA): 0.053 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.063 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.077 G
Fatty acids, total trans-monoenoic: 0.068 G
TFA 18:1 t: 0.068 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 59 MG
Tryptophan: 0.244 G
Threonine: 0.903 G
Isoleucine: 0.973 G
Leucine: 1.691 G
Lysine: 1.827 G
Methionine: 0.563 G
Cystine: 0.232 G
Phenylalanine: 0.853 G
Tyrosine: 0.814 G
Valine: 1.039 G
Arginine: 1.324 G
Histidine: 0.836 G
Alanine: 1.177 G
Aspartic acid: 1.921 G
Glutamic acid: 3.138 G
Glycine: 0.928 G
Proline: 0.831 G
Serine: 0.858 G
Hydroxyproline: 0.072 G
Pork, fresh, loin, blade (chops or roasts), boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 72.94 G
Energy: 123 KCAL
Energy: 513 kJ
Protein: 21.35 G
Total lipid (fat): 3.78 G
Ash: 1.11 G
Carbohydrate, by difference: 0.82 G
Calcium, Ca: 6 MG
Iron, Fe: 0.77 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 244 MG
Potassium, K: 375 MG
Sodium, Na: 65 MG
Zinc, Zn: 1.82 MG
Copper, Cu: 0.052 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 39.1 UG
Thiamin: 0.631 MG
Riboflavin: 0.237 MG
Niacin: 6.848 MG
Pantothenic acid: 0.86 MG
Vitamin B-6: 0.575 MG
Choline, total: 73.4 MG
Betaine: 2.8 MG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 1.384 G
SFA 14:0: 0.05 G
SFA 16:0: 0.857 G
SFA 17:0: 0.006 G
SFA 18:0: 0.468 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 1.635 G
MUFA 16:1: 0.099 G
MUFA 18:1: 1.513 G
MUFA 18:1 c: 1.473 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.52 G
PUFA 18:2: 0.434 G
PUFA 18:2 n-6 c,c: 0.434 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.016 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.039 G
Fatty acids, total trans-monoenoic: 0.039 G
TFA 18:1 t: 0.039 G
Cholesterol: 58 MG
Tryptophan: 0.254 G
Threonine: 0.939 G
Isoleucine: 1.011 G
Leucine: 1.758 G
Lysine: 1.899 G
Methionine: 0.585 G
Cystine: 0.241 G
Phenylalanine: 0.887 G
Tyrosine: 0.846 G
Valine: 1.08 G
Arginine: 1.376 G
Histidine: 0.869 G
Alanine: 1.223 G
Aspartic acid: 1.998 G
Glutamic acid: 3.262 G
Glycine: 0.965 G
Proline: 0.863 G
Serine: 0.892 G
Hydroxyproline: 0.075 G
Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 57.32 G
Energy: 255 KCAL
Energy: 1067 kJ
Protein: 26.54 G
Total lipid (fat): 15.71 G
Ash: 1.13 G
Calcium, Ca: 51 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 213 MG
Potassium, K: 259 MG
Sodium, Na: 69 MG
Zinc, Zn: 3.11 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 41.8 UG
Thiamin: 0.486 MG
Riboflavin: 0.316 MG
Niacin: 7.381 MG
Pantothenic acid: 0.944 MG
Vitamin B-6: 0.488 MG
Choline, total: 81.4 MG
Betaine: 3.2 MG
Vitamin B-12: 0.62 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 39 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 4.487 G
SFA 8:0: 0.001 G
SFA 10:0: 0.012 G
SFA 12:0: 0.011 G
SFA 14:0: 0.158 G
SFA 15:0: 0.006 G
SFA 16:0: 2.734 G
SFA 17:0: 0.039 G
SFA 18:0: 1.501 G
SFA 20:0: 0.022 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 5.067 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.258 G
MUFA 18:1: 4.725 G
MUFA 18:1 c: 4.672 G
MUFA 20:1: 0.083 G
Fatty acids, total polyunsaturated: 1.948 G
PUFA 18:2: 1.692 G
PUFA 18:2 n-6 c,c: 0.878 G
PUFA 18:3: 0.075 G
PUFA 18:3 n-3 c,c,c (ALA): 0.066 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.006 G
PUFA 20:2 n-6 c,c: 0.067 G
PUFA 20:3: 0.008 G
PUFA 20:4: 0.094 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.067 G
Fatty acids, total trans-monoenoic: 0.053 G
TFA 18:1 t: 0.053 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 86 MG
Tryptophan: 0.316 G
Threonine: 1.167 G
Isoleucine: 1.257 G
Leucine: 2.185 G
Lysine: 2.361 G
Methionine: 0.728 G
Cystine: 0.299 G
Phenylalanine: 1.103 G
Tyrosine: 1.052 G
Valine: 1.343 G
Arginine: 1.71 G
Histidine: 1.08 G
Alanine: 1.52 G
Aspartic acid: 2.483 G
Glutamic acid: 4.055 G
Glycine: 1.2 G
Proline: 1.073 G
Serine: 1.108 G
Hydroxyproline: 0.093 G
Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 61.45 G
Energy: 231 KCAL
Energy: 965 kJ
Protein: 23.72 G
Total lipid (fat): 14.35 G
Ash: 1.16 G
Calcium, Ca: 56 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 241 MG
Potassium, K: 315 MG
Sodium, Na: 74 MG
Zinc, Zn: 3.15 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 36.4 UG
Thiamin: 0.49 MG
Riboflavin: 0.313 MG
Niacin: 7.927 MG
Pantothenic acid: 1.104 MG
Vitamin B-6: 0.489 MG
Choline, total: 67.5 MG
Betaine: 2.5 MG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 40 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 4.339 G
SFA 8:0: 0.001 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.153 G
SFA 15:0: 0.006 G
SFA 16:0: 2.643 G
SFA 17:0: 0.023 G
SFA 18:0: 1.453 G
SFA 20:0: 0.021 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 4.887 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.246 G
MUFA 18:1: 4.559 G
MUFA 18:1 c: 4.507 G
MUFA 20:1: 0.08 G
Fatty acids, total polyunsaturated: 1.894 G
PUFA 18:2: 1.65 G
PUFA 18:2 n-6 c,c: 0.922 G
PUFA 18:3: 0.073 G
PUFA 18:3 n-3 c,c,c (ALA): 0.065 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.006 G
PUFA 20:2 n-6 c,c: 0.065 G
PUFA 20:3: 0.008 G
PUFA 20:4: 0.086 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.066 G
Fatty acids, total trans-monoenoic: 0.052 G
TFA 18:1 t: 0.052 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 78 MG
Tryptophan: 0.282 G
Threonine: 1.043 G
Isoleucine: 1.123 G
Leucine: 1.952 G
Lysine: 2.109 G
Methionine: 0.65 G
Cystine: 0.267 G
Phenylalanine: 0.985 G
Tyrosine: 0.94 G
Valine: 1.2 G
Arginine: 1.528 G
Histidine: 0.965 G
Alanine: 1.359 G
Aspartic acid: 2.219 G
Glutamic acid: 3.623 G
Glycine: 1.072 G
Proline: 0.959 G
Serine: 0.991 G
Hydroxyproline: 0.083 G
Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 58.01 G
Energy: 256 KCAL
Energy: 1072 kJ
Protein: 25.02 G
Total lipid (fat): 16.56 G
Ash: 1.23 G
Calcium, Ca: 48 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 226 MG
Potassium, K: 318 MG
Sodium, Na: 85 MG
Zinc, Zn: 2.88 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.7 UG
Thiamin: 0.485 MG
Riboflavin: 0.335 MG
Niacin: 8.311 MG
Pantothenic acid: 1.166 MG
Vitamin B-6: 0.476 MG
Choline, total: 80.4 MG
Betaine: 3.2 MG
Vitamin B-12: 0.72 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 27 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 4.266 G
SFA 8:0: 0.001 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.15 G
SFA 15:0: 0.006 G
SFA 16:0: 2.599 G
SFA 17:0: 0.037 G
SFA 18:0: 1.427 G
SFA 20:0: 0.02 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 9.466 G
MUFA 14:1: 0.003 G
MUFA 16:1: 0.482 G
MUFA 18:1: 8.827 G
MUFA 18:1 c: 8.728 G
MUFA 20:1: 0.155 G
Fatty acids, total polyunsaturated: 2.83 G
PUFA 18:2: 2.547 G
PUFA 18:2 n-6 c,c: 1.342 G
PUFA 18:3: 0.113 G
PUFA 18:3 n-3 c,c,c (ALA): 0.1 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:3i: 0.009 G
PUFA 20:2 n-6 c,c: 0.1 G
PUFA 20:3: 0.012 G
PUFA 20:4: 0.14 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.017 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.119 G
Fatty acids, total trans-monoenoic: 0.099 G
TFA 18:1 t: 0.099 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 82 MG
Tryptophan: 0.29 G
Threonine: 1.073 G
Isoleucine: 1.155 G
Leucine: 2.008 G
Lysine: 2.17 G
Methionine: 0.669 G
Cystine: 0.275 G
Phenylalanine: 1.014 G
Tyrosine: 0.967 G
Valine: 1.234 G
Arginine: 1.572 G
Histidine: 0.992 G
Alanine: 1.398 G
Aspartic acid: 2.282 G
Glutamic acid: 3.727 G
Glycine: 1.103 G
Proline: 0.987 G
Serine: 1.019 G
Hydroxyproline: 0.085 G
Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 60.32 G
Energy: 222 KCAL
Energy: 927 kJ
Protein: 28.02 G
Total lipid (fat): 11.29 G
Ash: 1.18 G
Calcium, Ca: 49 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 224 MG
Potassium, K: 270 MG
Sodium, Na: 70 MG
Zinc, Zn: 3.28 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 44.3 UG
Thiamin: 0.507 MG
Riboflavin: 0.332 MG
Niacin: 7.604 MG
Pantothenic acid: 0.968 MG
Vitamin B-6: 0.515 MG
Choline, total: 86 MG
Betaine: 3.3 MG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 36 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 2.59 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.091 G
SFA 15:0: 0.003 G
SFA 16:0: 1.586 G
SFA 17:0: 0.019 G
SFA 18:0: 0.861 G
SFA 20:0: 0.012 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.819 G
MUFA 16:1: 0.173 G
MUFA 18:1: 2.799 G
MUFA 18:1 c: 2.776 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 1.093 G
PUFA 18:2: 0.884 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.033 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.034 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.088 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.026 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 87 MG
Tryptophan: 0.333 G
Threonine: 1.232 G
Isoleucine: 1.327 G
Leucine: 2.306 G
Lysine: 2.492 G
Methionine: 0.768 G
Cystine: 0.316 G
Phenylalanine: 1.164 G
Tyrosine: 1.11 G
Valine: 1.417 G
Arginine: 1.805 G
Histidine: 1.14 G
Alanine: 1.605 G
Aspartic acid: 2.621 G
Glutamic acid: 4.28 G
Glycine: 1.266 G
Proline: 1.133 G
Serine: 1.17 G
Hydroxyproline: 0.098 G
Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 65.03 G
Energy: 193 KCAL
Energy: 807 kJ
Protein: 24.99 G
Total lipid (fat): 9.56 G
Ash: 1.21 G
Calcium, Ca: 55 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 255 MG
Potassium, K: 332 MG
Sodium, Na: 76 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 38.5 UG
Thiamin: 0.513 MG
Riboflavin: 0.329 MG
Niacin: 8.218 MG
Pantothenic acid: 1.145 MG
Vitamin B-6: 0.517 MG
Choline, total: 71 MG
Betaine: 2.6 MG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 36 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 2.322 G
SFA 8:0: 0.001 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.082 G
SFA 15:0: 0.003 G
SFA 16:0: 1.421 G
SFA 18:0: 0.772 G
SFA 20:0: 0.011 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.707 G
MUFA 16:1: 0.155 G
MUFA 18:1: 2.51 G
MUFA 18:1 c: 2.488 G
MUFA 20:1: 0.042 G
Fatty acids, total polyunsaturated: 0.947 G
PUFA 18:2: 0.792 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.031 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.079 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.023 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 78 MG
Tryptophan: 0.297 G
Threonine: 1.099 G
Isoleucine: 1.183 G
Leucine: 2.057 G
Lysine: 2.223 G
Methionine: 0.685 G
Cystine: 0.282 G
Phenylalanine: 1.038 G
Tyrosine: 0.99 G
Valine: 1.264 G
Arginine: 1.61 G
Histidine: 1.017 G
Alanine: 1.432 G
Aspartic acid: 2.338 G
Glutamic acid: 3.818 G
Glycine: 1.13 G
Proline: 1.011 G
Serine: 1.044 G
Hydroxyproline: 0.087 G
Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 61.13 G
Energy: 222 KCAL
Energy: 929 kJ
Protein: 26.38 G
Total lipid (fat): 12.14 G
Ash: 1.28 G
Calcium, Ca: 46 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 237 MG
Potassium, K: 335 MG
Sodium, Na: 88 MG
Zinc, Zn: 3.03 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 38.7 UG
Thiamin: 0.506 MG
Riboflavin: 0.353 MG
Niacin: 8.628 MG
Pantothenic acid: 1.212 MG
Vitamin B-6: 0.501 MG
Choline, total: 85 MG
Betaine: 3.3 MG
Vitamin B-12: 0.72 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 23 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 2.557 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.006 G
SFA 14:0: 0.09 G
SFA 15:0: 0.003 G
SFA 16:0: 1.565 G
SFA 17:0: 0.019 G
SFA 18:0: 0.85 G
SFA 20:0: 0.012 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.744 G
MUFA 16:1: 0.171 G
MUFA 18:1: 2.763 G
MUFA 18:1 c: 2.74 G
MUFA 20:1: 0.046 G
Fatty acids, total polyunsaturated: 1.079 G
PUFA 18:2: 0.872 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.034 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.087 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.025 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 82 MG
Tryptophan: 0.306 G
Threonine: 1.13 G
Isoleucine: 1.217 G
Leucine: 2.115 G
Lysine: 2.285 G
Methionine: 0.704 G
Cystine: 0.29 G
Phenylalanine: 1.068 G
Tyrosine: 1.018 G
Valine: 1.3 G
Arginine: 1.656 G
Histidine: 1.045 G
Alanine: 1.472 G
Aspartic acid: 2.404 G
Glutamic acid: 3.926 G
Glycine: 1.161 G
Proline: 1.039 G
Serine: 1.073 G
Hydroxyproline: 0.09 G
Pork, fresh, loin, blade (chops), boneless, separable lean only, boneless, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 65 G
Energy: 169 KCAL
Energy: 706 kJ
Protein: 26.14 G
Total lipid (fat): 6.74 G
Ash: 1.22 G
Carbohydrate, by difference: 0.89 G
Calcium, Ca: 7 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 284 MG
Potassium, K: 430 MG
Sodium, Na: 58 MG
Zinc, Zn: 2.45 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 47.2 UG
Thiamin: 0.671 MG
Riboflavin: 0.256 MG
Niacin: 8.063 MG
Pantothenic acid: 1.197 MG
Vitamin B-6: 0.54 MG
Choline, total: 74.3 MG
Betaine: 2.7 MG
Vitamin B-12: 0.69 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 26 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 1.638 G
SFA 8:0: 0.001 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.058 G
SFA 16:0: 1.003 G
SFA 18:0: 0.544 G
Fatty acids, total monounsaturated: 1.91 G
MUFA 16:1: 0.11 G
MUFA 18:1: 1.77 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.668 G
PUFA 18:2: 0.559 G
PUFA 18:3: 0.024 G
PUFA 20:4: 0.055 G
PUFA 22:5 n-3 (DPA): 0.006 G
Cholesterol: 76 MG
Tryptophan: 0.311 G
Threonine: 1.15 G
Isoleucine: 1.238 G
Leucine: 2.152 G
Lysine: 2.325 G
Methionine: 0.717 G
Cystine: 0.295 G
Phenylalanine: 1.086 G
Tyrosine: 1.036 G
Valine: 1.322 G
Arginine: 1.684 G
Histidine: 1.063 G
Alanine: 1.497 G
Aspartic acid: 2.445 G
Glutamic acid: 3.993 G
Glycine: 1.181 G
Proline: 1.057 G
Serine: 1.092 G
Hydroxyproline: 0.091 G
Pork, fresh, loin, blade (roasts), bone-in, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 58.74 G
Energy: 254 KCAL
Energy: 1065 kJ
Protein: 24.29 G
Total lipid (fat): 16.71 G
Ash: 1.1 G
Calcium, Ca: 31 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 194 MG
Potassium, K: 318 MG
Sodium, Na: 76 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 38.7 UG
Thiamin: 0.482 MG
Riboflavin: 0.379 MG
Niacin: 6.705 MG
Pantothenic acid: 1.331 MG
Vitamin B-6: 0.436 MG
Choline, total: 83 MG
Betaine: 3.3 MG
Vitamin B-12: 0.79 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 35 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 5.9 G
SFA 8:0: 0.002 G
SFA 10:0: 0.015 G
SFA 12:0: 0.013 G
SFA 14:0: 0.208 G
SFA 15:0: 0.01 G
SFA 16:0: 3.594 G
SFA 17:0: 0.055 G
SFA 18:0: 1.973 G
SFA 20:0: 0.027 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 6.684 G
MUFA 14:1: 0.003 G
MUFA 16:1: 0.324 G
MUFA 18:1: 6.245 G
MUFA 18:1 c: 6.16 G
MUFA 20:1: 0.112 G
Fatty acids, total polyunsaturated: 2.465 G
PUFA 18:2: 2.194 G
PUFA 18:2 n-6 c,c: 2.176 G
PUFA 18:3: 0.095 G
PUFA 18:3 n-3 c,c,c (ALA): 0.083 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.009 G
PUFA 20:2 n-6 c,c: 0.088 G
PUFA 20:3: 0.011 G
PUFA 20:4: 0.065 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.112 G
Fatty acids, total trans-monoenoic: 0.085 G
TFA 18:1 t: 0.085 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.027 G
Cholesterol: 83 MG
Tryptophan: 0.289 G
Threonine: 1.068 G
Isoleucine: 1.15 G
Leucine: 1.999 G
Lysine: 2.16 G
Methionine: 0.666 G
Cystine: 0.274 G
Phenylalanine: 1.009 G
Tyrosine: 0.962 G
Valine: 1.229 G
Arginine: 1.565 G
Histidine: 0.988 G
Alanine: 1.391 G
Aspartic acid: 2.272 G
Glutamic acid: 3.711 G
Glycine: 1.098 G
Proline: 0.982 G
Serine: 1.014 G
Hydroxyproline: 0.085 G
Pork, fresh, loin, blade (roasts), bone-in, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 62.24 G
Energy: 217 KCAL
Energy: 908 kJ
Protein: 25.7 G
Total lipid (fat): 11.89 G
Ash: 1.14 G
Calcium, Ca: 27 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 203 MG
Potassium, K: 337 MG
Sodium, Na: 78 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 41.2 UG
Thiamin: 0.505 MG
Riboflavin: 0.403 MG
Niacin: 6.882 MG
Pantothenic acid: 1.398 MG
Vitamin B-6: 0.46 MG
Choline, total: 88.3 MG
Betaine: 3.4 MG
Vitamin B-12: 0.8 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 31 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 3.934 G
SFA 8:0: 0.002 G
SFA 10:0: 0.011 G
SFA 12:0: 0.009 G
SFA 14:0: 0.139 G
SFA 15:0: 0.006 G
SFA 16:0: 2.403 G
SFA 17:0: 0.034 G
SFA 18:0: 1.308 G
SFA 20:0: 0.017 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 4.572 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.237 G
MUFA 18:1: 4.257 G
MUFA 18:1 c: 4.202 G
MUFA 20:1: 0.076 G
Fatty acids, total polyunsaturated: 1.524 G
PUFA 18:2: 1.345 G
PUFA 18:2 n-6 c,c: 1.334 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.048 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.004 G
PUFA 20:2 n-6 c,c: 0.054 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.055 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.071 G
Fatty acids, total trans-monoenoic: 0.056 G
TFA 18:1 t: 0.056 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 83 MG
Tryptophan: 0.306 G
Threonine: 1.13 G
Isoleucine: 1.217 G
Leucine: 2.115 G
Lysine: 2.285 G
Methionine: 0.704 G
Cystine: 0.29 G
Phenylalanine: 1.068 G
Tyrosine: 1.018 G
Valine: 1.3 G
Arginine: 1.656 G
Histidine: 1.045 G
Alanine: 1.472 G
Aspartic acid: 2.404 G
Glutamic acid: 3.926 G
Glycine: 1.161 G
Proline: 1.039 G
Serine: 1.073 G
Hydroxyproline: 0.09 G
Pork, fresh, loin, blade (roasts), boneless, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 62.69 G
Energy: 199 KCAL
Energy: 832 kJ
Protein: 26.48 G
Total lipid (fat): 10.32 G
Ash: 1.2 G
Calcium, Ca: 12 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 268 MG
Potassium, K: 439 MG
Sodium, Na: 67 MG
Zinc, Zn: 2.41 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 43.7 UG
Thiamin: 0.6 MG
Riboflavin: 0.269 MG
Niacin: 7.435 MG
Pantothenic acid: 1.448 MG
Vitamin B-6: 0.478 MG
Choline, total: 91.5 MG
Betaine: 3.6 MG
Vitamin B-12: 0.84 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 3.706 G
SFA 10:0: 0.008 G
SFA 12:0: 0.006 G
SFA 14:0: 0.133 G
SFA 15:0: 0.002 G
SFA 16:0: 2.3 G
SFA 17:0: 0.03 G
SFA 18:0: 1.208 G
SFA 20:0: 0.018 G
Fatty acids, total monounsaturated: 4.458 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.23 G
MUFA 18:1: 4.154 G
MUFA 18:1 c: 4.086 G
MUFA 20:1: 0.073 G
Fatty acids, total polyunsaturated: 1.611 G
PUFA 18:2: 1.423 G
PUFA 18:2 n-6 c,c: 1.417 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.055 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.058 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.065 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.074 G
Fatty acids, total trans-monoenoic: 0.068 G
TFA 18:1 t: 0.068 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 76 MG
Tryptophan: 0.315 G
Threonine: 1.164 G
Isoleucine: 1.254 G
Leucine: 2.179 G
Lysine: 2.355 G
Methionine: 0.726 G
Cystine: 0.299 G
Phenylalanine: 1.1 G
Tyrosine: 1.049 G
Valine: 1.339 G
Arginine: 1.706 G
Histidine: 1.077 G
Alanine: 1.517 G
Aspartic acid: 2.477 G
Glutamic acid: 4.045 G
Glycine: 1.197 G
Proline: 1.071 G
Serine: 1.106 G
Hydroxyproline: 0.092 G
Pork, fresh, loin, blade (roasts), boneless, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 64.76 G
Energy: 175 KCAL
Energy: 731 kJ
Protein: 27.58 G
Total lipid (fat): 7.14 G
Ash: 1.24 G
Calcium, Ca: 11 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 277 MG
Potassium, K: 457 MG
Sodium, Na: 68 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 45.6 UG
Thiamin: 0.622 MG
Riboflavin: 0.273 MG
Niacin: 7.68 MG
Pantothenic acid: 1.501 MG
Vitamin B-6: 0.494 MG
Choline, total: 94.8 MG
Betaine: 3.7 MG
Vitamin B-12: 0.85 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 19 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 2.56 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.09 G
SFA 16:0: 1.583 G
SFA 17:0: 0.019 G
SFA 18:0: 0.846 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 3.063 G
MUFA 16:1: 0.165 G
MUFA 18:1: 2.85 G
MUFA 18:1 c: 2.8 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 1.046 G
PUFA 18:2: 0.913 G
PUFA 18:2 n-6 c,c: 0.911 G
PUFA 18:3: 0.035 G
PUFA 18:3 n-3 c,c,c (ALA): 0.035 G
PUFA 20:2 n-6 c,c: 0.038 G
PUFA 20:4: 0.058 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.052 G
Fatty acids, total trans-monoenoic: 0.05 G
TFA 18:1 t: 0.05 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 76 MG
Tryptophan: 0.328 G
Threonine: 1.213 G
Isoleucine: 1.306 G
Leucine: 2.27 G
Lysine: 2.453 G
Methionine: 0.756 G
Cystine: 0.311 G
Phenylalanine: 1.146 G
Tyrosine: 1.093 G
Valine: 1.395 G
Arginine: 1.777 G
Histidine: 1.122 G
Alanine: 1.58 G
Aspartic acid: 2.58 G
Glutamic acid: 4.214 G
Glycine: 1.247 G
Proline: 1.115 G
Serine: 1.152 G
Hydroxyproline: 0.096 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 58.04 G
Energy: 242 KCAL
Energy: 1014 kJ
Protein: 28.21 G
Total lipid (fat): 13.51 G
Ash: 1.22 G
Calcium, Ca: 55 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 225 MG
Potassium, K: 273 MG
Sodium, Na: 73 MG
Zinc, Zn: 3.28 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 44.1 UG
Thiamin: 0.518 MG
Riboflavin: 0.336 MG
Niacin: 7.868 MG
Pantothenic acid: 1.007 MG
Vitamin B-6: 0.519 MG
Choline, total: 95.1 MG
Betaine: 3.7 MG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 33 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 4.934 G
SFA 8:0: 0.001 G
SFA 10:0: 0.013 G
SFA 12:0: 0.012 G
SFA 14:0: 0.174 G
SFA 15:0: 0.007 G
SFA 16:0: 3.005 G
SFA 17:0: 0.043 G
SFA 18:0: 1.652 G
SFA 20:0: 0.024 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 5.557 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.28 G
MUFA 18:1: 5.184 G
MUFA 18:1 c: 5.125 G
MUFA 20:1: 0.091 G
Fatty acids, total polyunsaturated: 2.155 G
PUFA 18:2: 1.877 G
PUFA 18:2 n-6 c,c: 1.052 G
PUFA 18:3: 0.083 G
PUFA 18:3 n-3 c,c,c (ALA): 0.074 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.007 G
PUFA 20:2 n-6 c,c: 0.074 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.098 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.076 G
Fatty acids, total trans-monoenoic: 0.059 G
TFA 18:1 t: 0.059 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 81 MG
Tryptophan: 0.336 G
Threonine: 1.24 G
Isoleucine: 1.336 G
Leucine: 2.322 G
Lysine: 2.509 G
Methionine: 0.773 G
Cystine: 0.318 G
Phenylalanine: 1.172 G
Tyrosine: 1.118 G
Valine: 1.427 G
Arginine: 1.818 G
Histidine: 1.147 G
Alanine: 1.616 G
Aspartic acid: 2.639 G
Glutamic acid: 4.309 G
Glycine: 1.275 G
Proline: 1.141 G
Serine: 1.178 G
Hydroxyproline: 0.098 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 62.27 G
Energy: 209 KCAL
Energy: 875 kJ
Protein: 25.61 G
Total lipid (fat): 11.06 G
Ash: 1.01 G
Calcium, Ca: 24 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 220 MG
Potassium, K: 344 MG
Sodium, Na: 55 MG
Zinc, Zn: 2.14 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 43.6 UG
Thiamin: 0.599 MG
Riboflavin: 0.234 MG
Niacin: 8.147 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.669 MG
Choline, total: 73.2 MG
Betaine: 2.7 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 30 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 3.518 G
SFA 10:0: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.125 G
SFA 15:0: 0.002 G
SFA 16:0: 2.168 G
SFA 17:0: 0.033 G
SFA 18:0: 1.164 G
SFA 20:0: 0.015 G
Fatty acids, total monounsaturated: 4.22 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.187 G
MUFA 17:1: 0.01 G
MUFA 18:1: 3.958 G
MUFA 18:1 c: 3.884 G
MUFA 20:1: 0.064 G
Fatty acids, total polyunsaturated: 1.359 G
PUFA 18:2: 1.184 G
PUFA 18:2 n-6 c,c: 1.151 G
PUFA 18:3: 0.052 G
PUFA 18:3 n-3 c,c,c (ALA): 0.051 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.043 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.077 G
Fatty acids, total trans: 0.107 G
Fatty acids, total trans-monoenoic: 0.074 G
TFA 18:1 t: 0.074 G
TFA 18:2 t,t: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Cholesterol: 84 MG
Tryptophan: 0.27 G
Threonine: 1.15 G
Isoleucine: 1.26 G
Leucine: 2.182 G
Lysine: 2.375 G
Methionine: 0.705 G
Cystine: 0.296 G
Phenylalanine: 1.077 G
Tyrosine: 0.975 G
Valine: 1.338 G
Arginine: 1.704 G
Histidine: 1.106 G
Alanine: 1.503 G
Aspartic acid: 2.505 G
Glutamic acid: 4.089 G
Glycine: 1.154 G
Proline: 1.035 G
Serine: 1.107 G
Hydroxyproline: 0.066 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 58.39 G
Energy: 238 KCAL
Energy: 997 kJ
Protein: 27.63 G
Total lipid (fat): 13.32 G
Ash: 1.26 G
Calcium, Ca: 53 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 251 MG
Potassium, K: 353 MG
Sodium, Na: 94 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 40.8 UG
Thiamin: 0.536 MG
Riboflavin: 0.369 MG
Niacin: 9.186 MG
Pantothenic acid: 1.288 MG
Vitamin B-6: 0.525 MG
Choline, total: 102.5 MG
Betaine: 4 MG
Vitamin B-12: 0.79 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 4.867 G
SFA 8:0: 0.001 G
SFA 10:0: 0.013 G
SFA 12:0: 0.011 G
SFA 14:0: 0.171 G
SFA 15:0: 0.007 G
SFA 16:0: 2.964 G
SFA 17:0: 0.043 G
SFA 18:0: 1.629 G
SFA 20:0: 0.023 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 5.478 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.275 G
MUFA 18:1: 5.111 G
MUFA 18:1 c: 5.053 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 2.127 G
PUFA 18:2: 1.854 G
PUFA 18:2 n-6 c,c: 1.051 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.073 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.006 G
PUFA 20:2 n-6 c,c: 0.073 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.095 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.075 G
Fatty acids, total trans-monoenoic: 0.058 G
TFA 18:1 t: 0.058 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 79 MG
Tryptophan: 0.329 G
Threonine: 1.215 G
Isoleucine: 1.308 G
Leucine: 2.274 G
Lysine: 2.457 G
Methionine: 0.757 G
Cystine: 0.312 G
Phenylalanine: 1.148 G
Tyrosine: 1.095 G
Valine: 1.398 G
Arginine: 1.781 G
Histidine: 1.124 G
Alanine: 1.583 G
Aspartic acid: 2.585 G
Glutamic acid: 4.221 G
Glycine: 1.249 G
Proline: 1.117 G
Serine: 1.154 G
Hydroxyproline: 0.096 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 69.7 G
Energy: 170 KCAL
Energy: 711 kJ
Protein: 20.71 G
Total lipid (fat): 9.03 G
Ash: 0.96 G
Calcium, Ca: 19 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 209 MG
Potassium, K: 343 MG
Sodium, Na: 55 MG
Zinc, Zn: 1.77 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 33.8 UG
Thiamin: 0.485 MG
Riboflavin: 0.189 MG
Niacin: 6.619 MG
Pantothenic acid: 0.704 MG
Vitamin B-6: 0.697 MG
Choline, total: 55.8 MG
Betaine: 3 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 21 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 2.993 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.106 G
SFA 15:0: 0.003 G
SFA 16:0: 1.834 G
SFA 17:0: 0.028 G
SFA 18:0: 0.997 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 3.548 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.16 G
MUFA 17:1: 0.002 G
MUFA 18:1: 3.329 G
MUFA 18:1 c: 3.266 G
MUFA 20:1: 0.056 G
Fatty acids, total polyunsaturated: 1.19 G
PUFA 18:2: 1.052 G
PUFA 18:2 n-6 c,c: 1.023 G
PUFA 18:3: 0.048 G
PUFA 18:3 n-3 c,c,c (ALA): 0.046 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.039 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.092 G
Fatty acids, total trans-monoenoic: 0.063 G
TFA 18:1 t: 0.063 G
TFA 18:2 t,t: 0.03 G
Fatty acids, total trans-polyenoic: 0.021 G
Cholesterol: 69 MG
Tryptophan: 0.218 G
Threonine: 0.93 G
Isoleucine: 1.019 G
Leucine: 1.764 G
Lysine: 1.921 G
Methionine: 0.57 G
Cystine: 0.239 G
Phenylalanine: 0.871 G
Tyrosine: 0.788 G
Valine: 1.082 G
Arginine: 1.378 G
Histidine: 0.895 G
Alanine: 1.216 G
Aspartic acid: 2.026 G
Glutamic acid: 3.306 G
Glycine: 0.933 G
Proline: 0.837 G
Serine: 0.895 G
Hydroxyproline: 0.053 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 61.79 G
Energy: 200 KCAL
Energy: 836 kJ
Protein: 30.2 G
Total lipid (fat): 7.86 G
Ash: 1.28 G
Calcium, Ca: 53 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 239 MG
Potassium, K: 288 MG
Sodium, Na: 75 MG
Zinc, Zn: 3.51 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 47.4 UG
Thiamin: 0.547 MG
Riboflavin: 0.358 MG
Niacin: 8.197 MG
Pantothenic acid: 1.043 MG
Vitamin B-6: 0.555 MG
Choline, total: 102.3 MG
Betaine: 4 MG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 2.671 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.094 G
SFA 15:0: 0.003 G
SFA 16:0: 1.635 G
SFA 17:0: 0.019 G
SFA 18:0: 0.887 G
SFA 20:0: 0.012 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 3.114 G
MUFA 16:1: 0.179 G
MUFA 18:1: 2.886 G
MUFA 18:1 c: 2.862 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 1.089 G
PUFA 18:2: 0.911 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.034 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.035 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.09 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.027 G
Fatty acids, total trans-monoenoic: 0.025 G
TFA 18:1 t: 0.025 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 81 MG
Tryptophan: 0.359 G
Threonine: 1.328 G
Isoleucine: 1.43 G
Leucine: 2.486 G
Lysine: 2.686 G
Methionine: 0.828 G
Cystine: 0.341 G
Phenylalanine: 1.255 G
Tyrosine: 1.197 G
Valine: 1.528 G
Arginine: 1.946 G
Histidine: 1.229 G
Alanine: 1.73 G
Aspartic acid: 2.825 G
Glutamic acid: 4.614 G
Glycine: 1.365 G
Proline: 1.221 G
Serine: 1.261 G
Hydroxyproline: 0.105 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 65.01 G
Energy: 180 KCAL
Energy: 753 kJ
Protein: 26.76 G
Total lipid (fat): 7.29 G
Ash: 1.05 G
Calcium, Ca: 23 MG
Iron, Fe: 0.8 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 228 MG
Potassium, K: 356 MG
Sodium, Na: 56 MG
Zinc, Zn: 2.22 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 45.7 UG
Thiamin: 0.624 MG
Riboflavin: 0.243 MG
Niacin: 8.485 MG
Pantothenic acid: 0.672 MG
Vitamin B-6: 0.701 MG
Choline, total: 76 MG
Betaine: 2.8 MG
Vitamin B-12: 0.54 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 28 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 2.156 G
SFA 10:0: 0.004 G
SFA 14:0: 0.078 G
SFA 16:0: 1.351 G
SFA 17:0: 0.018 G
SFA 18:0: 0.697 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 2.643 G
MUFA 16:1: 0.116 G
MUFA 17:1: 0.004 G
MUFA 18:1: 2.485 G
MUFA 18:1 c: 2.44 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.816 G
PUFA 18:2: 0.693 G
PUFA 18:2 n-6 c,c: 0.674 G
PUFA 18:3: 0.027 G
PUFA 18:3 n-3 c,c,c (ALA): 0.027 G
PUFA 20:2 n-6 c,c: 0.023 G
PUFA 20:4: 0.072 G
Fatty acids, total trans: 0.065 G
Fatty acids, total trans-monoenoic: 0.045 G
TFA 18:1 t: 0.045 G
TFA 18:2 t,t: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 84 MG
Tryptophan: 0.282 G
Threonine: 1.201 G
Isoleucine: 1.317 G
Leucine: 2.279 G
Lysine: 2.482 G
Methionine: 0.737 G
Cystine: 0.309 G
Phenylalanine: 1.125 G
Tyrosine: 1.018 G
Valine: 1.398 G
Arginine: 1.78 G
Histidine: 1.156 G
Alanine: 1.571 G
Aspartic acid: 2.618 G
Glutamic acid: 4.272 G
Glycine: 1.206 G
Proline: 1.082 G
Serine: 1.157 G
Hydroxyproline: 0.069 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 62.17 G
Energy: 195 KCAL
Energy: 817 kJ
Protein: 29.56 G
Total lipid (fat): 7.66 G
Ash: 1.33 G
Calcium, Ca: 51 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 268 MG
Potassium, K: 378 MG
Sodium, Na: 99 MG
Zinc, Zn: 3.42 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 43.7 UG
Thiamin: 0.567 MG
Riboflavin: 0.395 MG
Niacin: 9.667 MG
Pantothenic acid: 1.357 MG
Vitamin B-6: 0.562 MG
Choline, total: 110.6 MG
Betaine: 4.3 MG
Vitamin B-12: 0.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 20 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 2.597 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.091 G
SFA 15:0: 0.003 G
SFA 16:0: 1.59 G
SFA 17:0: 0.019 G
SFA 18:0: 0.863 G
SFA 20:0: 0.012 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 3.028 G
MUFA 16:1: 0.174 G
MUFA 18:1: 2.807 G
MUFA 18:1 c: 2.783 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 1.059 G
PUFA 18:2: 0.886 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.033 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.034 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.088 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.026 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 78 MG
Tryptophan: 0.352 G
Threonine: 1.3 G
Isoleucine: 1.4 G
Leucine: 2.433 G
Lysine: 2.629 G
Methionine: 0.81 G
Cystine: 0.333 G
Phenylalanine: 1.228 G
Tyrosine: 1.171 G
Valine: 1.495 G
Arginine: 1.905 G
Histidine: 1.202 G
Alanine: 1.693 G
Aspartic acid: 2.765 G
Glutamic acid: 4.516 G
Glycine: 1.336 G
Proline: 1.195 G
Serine: 1.234 G
Hydroxyproline: 0.103 G
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 73.62 G
Energy: 127 KCAL
Energy: 533 kJ
Protein: 21.99 G
Total lipid (fat): 3.71 G
Ash: 1.01 G
Calcium, Ca: 18 MG
Iron, Fe: 0.65 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 220 MG
Potassium, K: 362 MG
Sodium, Na: 58 MG
Zinc, Zn: 1.86 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 36 UG
Thiamin: 0.51 MG
Riboflavin: 0.198 MG
Niacin: 6.934 MG
Pantothenic acid: 0.732 MG
Vitamin B-6: 0.742 MG
Choline, total: 58.5 MG
Betaine: 3.1 MG
Vitamin B-12: 0.5 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 14 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 1.098 G
SFA 10:0: 0.002 G
SFA 14:0: 0.04 G
SFA 16:0: 0.688 G
SFA 17:0: 0.009 G
SFA 18:0: 0.355 G
Fatty acids, total monounsaturated: 1.346 G
MUFA 16:1: 0.059 G
MUFA 17:1: 0.002 G
MUFA 18:1: 1.265 G
MUFA 18:1 c: 1.242 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.415 G
PUFA 18:2: 0.353 G
PUFA 18:2 n-6 c,c: 0.343 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.037 G
Fatty acids, total trans: 0.033 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.01 G
Cholesterol: 69 MG
Tryptophan: 0.231 G
Threonine: 0.987 G
Isoleucine: 1.082 G
Leucine: 1.873 G
Lysine: 2.039 G
Methionine: 0.606 G
Cystine: 0.254 G
Phenylalanine: 0.924 G
Tyrosine: 0.837 G
Valine: 1.149 G
Arginine: 1.463 G
Histidine: 0.95 G
Alanine: 1.291 G
Aspartic acid: 2.151 G
Glutamic acid: 3.51 G
Glycine: 0.991 G
Proline: 0.889 G
Serine: 0.951 G
Hydroxyproline: 0.056 G
Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 59.42 G
Energy: 229 KCAL
Energy: 958 kJ
Protein: 26.68 G
Total lipid (fat): 13.6 G
Ash: 1 G
Calcium, Ca: 9 MG
Iron, Fe: 0.62 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 222 MG
Potassium, K: 366 MG
Sodium, Na: 86 MG
Zinc, Zn: 1.6 MG
Copper, Cu: 0.064 MG
Selenium, Se: 47.8 UG
Thiamin: 0.55 MG
Riboflavin: 0.234 MG
Niacin: 8.403 MG
Pantothenic acid: 0.788 MG
Vitamin B-6: 0.355 MG
Choline, total: 73 MG
Betaine: 3.9 MG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 4.89 G
SFA 10:0: 0.025 G
SFA 12:0: 0.014 G
SFA 14:0: 0.182 G
SFA 15:0: 0.009 G
SFA 16:0: 3.047 G
SFA 17:0: 0.043 G
SFA 18:0: 1.544 G
SFA 20:0: 0.023 G
SFA 22:0: 0.002 G
Fatty acids, total monounsaturated: 5.932 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.311 G
MUFA 16:1 c: 0.108 G
MUFA 17:1: 0.007 G
MUFA 18:1: 5.513 G
MUFA 18:1 c: 5.446 G
MUFA 20:1: 0.099 G
Fatty acids, total polyunsaturated: 2.198 G
PUFA 18:2: 1.937 G
PUFA 18:2 n-6 c,c: 1.92 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.077 G
PUFA 18:3 n-3 c,c,c (ALA): 0.073 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.076 G
PUFA 20:3: 0.018 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.071 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.081 G
Fatty acids, total trans-monoenoic: 0.067 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.066 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 75 MG
Tryptophan: 0.282 G
Threonine: 1.197 G
Isoleucine: 1.311 G
Leucine: 2.27 G
Lysine: 2.47 G
Methionine: 0.735 G
Cystine: 0.308 G
Phenylalanine: 1.121 G
Tyrosine: 1.017 G
Valine: 1.392 G
Arginine: 1.773 G
Histidine: 1.15 G
Alanine: 1.564 G
Aspartic acid: 2.605 G
Glutamic acid: 4.252 G
Glycine: 1.202 G
Proline: 1.079 G
Serine: 1.152 G
Hydroxyproline: 0.004 G
Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 65.15 G
Energy: 201 KCAL
Energy: 842 kJ
Protein: 21.14 G
Total lipid (fat): 12.96 G
Ash: 1.03 G
Calcium, Ca: 9 MG
Iron, Fe: 0.48 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 203 MG
Potassium, K: 345 MG
Sodium, Na: 82 MG
Zinc, Zn: 1.31 MG
Copper, Cu: 0.054 MG
Selenium, Se: 41.3 UG
Thiamin: 0.615 MG
Riboflavin: 0.203 MG
Niacin: 7.413 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.336 MG
Choline, total: 58.4 MG
Betaine: 3.1 MG
Vitamin B-12: 0.43 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 4.413 G
SFA 10:0: 0.013 G
SFA 12:0: 0.011 G
SFA 14:0: 0.165 G
SFA 15:0: 0.007 G
SFA 16:0: 2.755 G
SFA 17:0: 0.041 G
SFA 18:0: 1.396 G
SFA 20:0: 0.022 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.349 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.27 G
MUFA 16:1 c: 0.052 G
MUFA 17:1: 0.003 G
MUFA 18:1: 4.981 G
MUFA 18:1 c: 4.915 G
MUFA 20:1: 0.091 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.05 G
PUFA 18:2: 1.822 G
PUFA 18:2 n-6 c,c: 1.806 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.075 G
PUFA 18:3 n-3 c,c,c (ALA): 0.071 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.072 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.051 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.081 G
Fatty acids, total trans-monoenoic: 0.066 G
TFA 18:1 t: 0.066 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 59 MG
Tryptophan: 0.252 G
Threonine: 0.929 G
Isoleucine: 1.001 G
Leucine: 1.74 G
Lysine: 1.88 G
Methionine: 0.579 G
Cystine: 0.238 G
Phenylalanine: 0.878 G
Tyrosine: 0.837 G
Valine: 1.069 G
Arginine: 1.362 G
Histidine: 0.86 G
Alanine: 1.211 G
Aspartic acid: 1.977 G
Glutamic acid: 3.229 G
Glycine: 0.955 G
Proline: 0.855 G
Serine: 0.883 G
Hydroxyproline: 0.004 G
Pork, fresh, loin, center loin (chops), boneless, separable lean only, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 65.07 G
Energy: 162 KCAL
Energy: 677 kJ
Protein: 30.02 G
Total lipid (fat): 4.65 G
Ash: 1.1 G
Calcium, Ca: 6 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 242 MG
Potassium, K: 407 MG
Sodium, Na: 91 MG
Zinc, Zn: 1.75 MG
Copper, Cu: 0.059 MG
Selenium, Se: 54 UG
Thiamin: 0.608 MG
Riboflavin: 0.24 MG
Niacin: 9.303 MG
Pantothenic acid: 0.835 MG
Vitamin B-6: 0.383 MG
Choline, total: 79.8 MG
Betaine: 4.2 MG
Vitamin B-12: 0.63 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 1.658 G
SFA 10:0: 0.02 G
SFA 12:0: 0.008 G
SFA 14:0: 0.061 G
SFA 15:0: 0.004 G
SFA 16:0: 1.027 G
SFA 17:0: 0.01 G
SFA 18:0: 0.519 G
SFA 20:0: 0.007 G
SFA 22:0: 0.002 G
Fatty acids, total monounsaturated: 2.002 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.127 G
MUFA 16:1 c: 0.126 G
MUFA 17:1: 0.008 G
MUFA 18:1: 1.836 G
MUFA 18:1 c: 1.824 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.606 G
PUFA 18:2: 0.497 G
PUFA 18:2 n-6 c,c: 0.492 G
PUFA 18:2 CLAs: 0.003 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.017 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.053 G
PUFA 22:4: 0.009 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 0.014 G
Fatty acids, total trans-monoenoic: 0.013 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.012 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 74 MG
Tryptophan: 0.316 G
Threonine: 1.348 G
Isoleucine: 1.477 G
Leucine: 2.557 G
Lysine: 2.784 G
Methionine: 0.827 G
Cystine: 0.346 G
Phenylalanine: 1.262 G
Tyrosine: 1.142 G
Valine: 1.569 G
Arginine: 1.998 G
Histidine: 1.297 G
Alanine: 1.762 G
Aspartic acid: 2.937 G
Glutamic acid: 4.793 G
Glycine: 1.353 G
Proline: 1.214 G
Serine: 1.298 G
Pork, fresh, loin, center loin (chops), boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 72.38 G
Energy: 123 KCAL
Energy: 514 kJ
Protein: 23.75 G
Total lipid (fat): 3.09 G
Ash: 1.14 G
Calcium, Ca: 6 MG
Iron, Fe: 0.48 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 221 MG
Potassium, K: 386 MG
Sodium, Na: 87 MG
Zinc, Zn: 1.42 MG
Copper, Cu: 0.048 MG
Selenium, Se: 46.9 UG
Thiamin: 0.69 MG
Riboflavin: 0.203 MG
Niacin: 8.21 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.363 MG
Choline, total: 63.1 MG
Betaine: 3.3 MG
Vitamin B-12: 0.41 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 23 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 0.801 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.03 G
SFA 15:0: 0.001 G
SFA 16:0: 0.5 G
SFA 17:0: 0.005 G
SFA 18:0: 0.251 G
SFA 20:0: 0.004 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.958 G
MUFA 16:1: 0.062 G
MUFA 16:1 c: 0.062 G
MUFA 17:1: 0.003 G
MUFA 18:1: 0.876 G
MUFA 18:1 c: 0.869 G
MUFA 20:1: 0.015 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.287 G
PUFA 18:2: 0.231 G
PUFA 18:2 n-6 c,c: 0.228 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.006 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.028 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.008 G
Fatty acids, total trans-monoenoic: 0.007 G
TFA 18:1 t: 0.007 G
TFA 18:2 t not further defined: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 56 MG
Tryptophan: 0.283 G
Threonine: 1.044 G
Isoleucine: 1.125 G
Leucine: 1.955 G
Lysine: 2.112 G
Methionine: 0.651 G
Cystine: 0.268 G
Phenylalanine: 0.987 G
Tyrosine: 0.941 G
Valine: 1.201 G
Arginine: 1.53 G
Histidine: 0.966 G
Alanine: 1.36 G
Aspartic acid: 2.222 G
Glutamic acid: 3.628 G
Glycine: 1.073 G
Proline: 0.96 G
Serine: 0.992 G
Pork, fresh, loin, center loin (roasts), bone-in, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 60.26 G
Energy: 231 KCAL
Energy: 966 kJ
Protein: 27.01 G
Total lipid (fat): 12.8 G
Ash: 1.14 G
Calcium, Ca: 33 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 213 MG
Potassium, K: 350 MG
Sodium, Na: 83 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 42.6 UG
Thiamin: 0.536 MG
Riboflavin: 0.422 MG
Niacin: 7.42 MG
Pantothenic acid: 1.478 MG
Vitamin B-6: 0.485 MG
Choline, total: 92.4 MG
Betaine: 3.6 MG
Vitamin B-12: 0.87 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 4.859 G
SFA 10:0: 0.014 G
SFA 12:0: 0.011 G
SFA 14:0: 0.173 G
SFA 15:0: 0.003 G
SFA 16:0: 2.975 G
SFA 17:0: 0.045 G
SFA 18:0: 1.614 G
SFA 20:0: 0.022 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.478 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.27 G
MUFA 18:1: 5.12 G
MUFA 18:1 c: 5.053 G
MUFA 20:1: 0.086 G
Fatty acids, total polyunsaturated: 2.073 G
PUFA 18:2: 1.848 G
PUFA 18:2 n-6 c,c: 1.828 G
PUFA 18:3: 0.076 G
PUFA 18:3 n-3 c,c,c (ALA): 0.071 G
PUFA 18:3i: 0.005 G
PUFA 20:2 n-6 c,c: 0.072 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.062 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.093 G
Fatty acids, total trans-monoenoic: 0.067 G
TFA 18:1 t: 0.067 G
TFA 18:2 t not further defined: 0.02 G
Fatty acids, total trans-polyenoic: 0.025 G
Cholesterol: 76 MG
Tryptophan: 0.321 G
Threonine: 1.188 G
Isoleucine: 1.279 G
Leucine: 2.223 G
Lysine: 2.402 G
Methionine: 0.74 G
Cystine: 0.305 G
Phenylalanine: 1.122 G
Tyrosine: 1.07 G
Valine: 1.366 G
Arginine: 1.74 G
Histidine: 1.099 G
Alanine: 1.547 G
Aspartic acid: 2.527 G
Glutamic acid: 4.126 G
Glycine: 1.221 G
Proline: 1.092 G
Serine: 1.128 G
Hydroxyproline: 0.094 G
Pork, fresh, loin, center loin (roasts), bone-in, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 63.65 G
Energy: 194 KCAL
Energy: 811 kJ
Protein: 28.58 G
Total lipid (fat): 7.95 G
Ash: 1.19 G
Calcium, Ca: 30 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 223 MG
Potassium, K: 370 MG
Sodium, Na: 86 MG
Zinc, Zn: 3.74 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 45.2 UG
Thiamin: 0.562 MG
Riboflavin: 0.449 MG
Niacin: 7.655 MG
Pantothenic acid: 1.555 MG
Vitamin B-6: 0.512 MG
Choline, total: 98.2 MG
Betaine: 3.8 MG
Vitamin B-12: 0.88 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 21 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 2.932 G
SFA 10:0: 0.01 G
SFA 12:0: 0.007 G
SFA 14:0: 0.105 G
SFA 16:0: 1.81 G
SFA 17:0: 0.025 G
SFA 18:0: 0.962 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 3.398 G
MUFA 16:1: 0.183 G
MUFA 18:1: 3.166 G
MUFA 18:1 c: 3.127 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.162 G
PUFA 18:2: 1.027 G
PUFA 18:2 n-6 c,c: 1.013 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.037 G
PUFA 20:2 n-6 c,c: 0.039 G
PUFA 20:4: 0.052 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.053 G
Fatty acids, total trans-monoenoic: 0.039 G
TFA 18:1 t: 0.039 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 75 MG
Tryptophan: 0.34 G
Threonine: 1.257 G
Isoleucine: 1.353 G
Leucine: 2.353 G
Lysine: 2.542 G
Methionine: 0.783 G
Cystine: 0.322 G
Phenylalanine: 1.188 G
Tyrosine: 1.133 G
Valine: 1.446 G
Arginine: 1.842 G
Histidine: 1.163 G
Alanine: 1.637 G
Aspartic acid: 2.674 G
Glutamic acid: 4.367 G
Glycine: 1.292 G
Proline: 1.156 G
Serine: 1.194 G
Hydroxyproline: 0.1 G
Pork, fresh, loin, center rib (chops or roasts), bone-in, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 67.83 G
Energy: 186 KCAL
Energy: 779 kJ
Protein: 20.28 G
Total lipid (fat): 11.04 G
Ash: 0.95 G
Calcium, Ca: 25 MG
Iron, Fe: 0.59 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 203 MG
Potassium, K: 337 MG
Sodium, Na: 56 MG
Zinc, Zn: 1.85 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 35.5 UG
Thiamin: 0.456 MG
Riboflavin: 0.177 MG
Niacin: 6.331 MG
Pantothenic acid: 0.693 MG
Vitamin B-6: 0.682 MG
Choline, total: 54.8 MG
Betaine: 3 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 26 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 2.365 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.084 G
SFA 15:0: 0.002 G
SFA 16:0: 1.453 G
SFA 17:0: 0.022 G
SFA 18:0: 0.789 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 2.756 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.142 G
MUFA 17:1: 0.001 G
MUFA 18:1: 2.568 G
MUFA 18:1 c: 2.524 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 0.964 G
PUFA 18:2: 0.884 G
PUFA 18:2 n-6 c,c: 0.858 G
PUFA 18:3: 0.04 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.033 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 0.069 G
Fatty acids, total trans-monoenoic: 0.043 G
TFA 18:1 t: 0.043 G
TFA 18:2 t,t: 0.025 G
Fatty acids, total trans-polyenoic: 0.025 G
Cholesterol: 58 MG
Tryptophan: 0.214 G
Threonine: 0.911 G
Isoleucine: 0.998 G
Leucine: 1.728 G
Lysine: 1.881 G
Methionine: 0.559 G
Cystine: 0.234 G
Phenylalanine: 0.853 G
Tyrosine: 0.772 G
Valine: 1.06 G
Arginine: 1.35 G
Histidine: 0.876 G
Alanine: 1.191 G
Aspartic acid: 1.984 G
Glutamic acid: 3.238 G
Glycine: 0.914 G
Proline: 0.82 G
Serine: 0.877 G
Hydroxyproline: 0.052 G
Pork, fresh, loin, center rib (chops or roasts), bone-in, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 72.4 G
Energy: 136 KCAL
Energy: 570 kJ
Protein: 21.79 G
Total lipid (fat): 4.8 G
Ash: 1.01 G
Calcium, Ca: 24 MG
Iron, Fe: 0.61 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 216 MG
Potassium, K: 359 MG
Sodium, Na: 60 MG
Zinc, Zn: 1.97 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 38.3 UG
Thiamin: 0.484 MG
Riboflavin: 0.186 MG
Niacin: 6.685 MG
Pantothenic acid: 0.725 MG
Vitamin B-6: 0.735 MG
Choline, total: 57.9 MG
Betaine: 3 MG
Vitamin B-12: 0.5 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 19 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 1.617 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.058 G
SFA 16:0: 1.01 G
SFA 17:0: 0.013 G
SFA 18:0: 0.525 G
Fatty acids, total monounsaturated: 1.999 G
MUFA 16:1: 0.122 G
MUFA 17:1: 0.002 G
MUFA 18:1: 1.846 G
MUFA 18:1 c: 1.821 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.524 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.436 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.016 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.039 G
TFA 18:1 t: 0.025 G
TFA 18:2 t,t: 0.013 G
Cholesterol: 56 MG
Tryptophan: 0.229 G
Threonine: 0.978 G
Isoleucine: 1.072 G
Leucine: 1.856 G
Lysine: 2.021 G
Methionine: 0.6 G
Cystine: 0.251 G
Phenylalanine: 0.916 G
Tyrosine: 0.829 G
Valine: 1.139 G
Arginine: 1.45 G
Histidine: 0.941 G
Alanine: 1.279 G
Aspartic acid: 2.132 G
Glutamic acid: 3.479 G
Glycine: 0.982 G
Proline: 0.881 G
Serine: 0.942 G
Hydroxyproline: 0.056 G
Pork, fresh, loin, center rib (chops or roasts), boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 66.15 G
Energy: 211 KCAL
Energy: 883 kJ
Protein: 19.9 G
Total lipid (fat): 14.01 G
Ash: 0.89 G
Calcium, Ca: 5 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 193 MG
Potassium, K: 384 MG
Sodium, Na: 42 MG
Zinc, Zn: 1.57 MG
Copper, Cu: 0.054 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 32 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.779 MG
Riboflavin: 0.247 MG
Niacin: 4.638 MG
Pantothenic acid: 0.703 MG
Vitamin B-6: 0.417 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 0.5 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 54 IU
Vitamin D (D2 + D3): 1.4 UG
Vitamin D3 (cholecalciferol): 1.4 UG
Fatty acids, total saturated: 4.86 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.17 G
SFA 16:0: 3.03 G
SFA 18:0: 1.58 G
Fatty acids, total monounsaturated: 6.25 G
MUFA 16:1: 0.4 G
MUFA 18:1: 5.73 G
MUFA 20:1: 0.1 G
Fatty acids, total polyunsaturated: 1.5 G
PUFA 18:2: 1.25 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.09 G
Cholesterol: 60 MG
Tryptophan: 0.245 G
Threonine: 0.897 G
Isoleucine: 0.916 G
Leucine: 1.584 G
Lysine: 1.78 G
Methionine: 0.517 G
Cystine: 0.25 G
Phenylalanine: 0.791 G
Tyrosine: 0.68 G
Valine: 1.072 G
Arginine: 1.258 G
Histidine: 0.774 G
Alanine: 1.169 G
Aspartic acid: 1.827 G
Glutamic acid: 3.063 G
Glycine: 1.038 G
Proline: 0.85 G
Serine: 0.822 G
Pork, fresh, loin, center rib (chops or roasts), boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 71.98 G
Energy: 152 KCAL
Energy: 636 kJ
Protein: 21.8 G
Total lipid (fat): 6.48 G
Ash: 0.98 G
Calcium, Ca: 5 MG
Iron, Fe: 0.77 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 207 MG
Potassium, K: 421 MG
Sodium, Na: 45 MG
Zinc, Zn: 1.69 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 35.4 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.856 MG
Riboflavin: 0.268 MG
Niacin: 5.036 MG
Pantothenic acid: 0.766 MG
Vitamin B-6: 0.47 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 2.24 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.08 G
SFA 16:0: 1.43 G
SFA 18:0: 0.7 G
Fatty acids, total monounsaturated: 2.93 G
MUFA 16:1: 0.2 G
MUFA 18:1: 2.66 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.7 G
PUFA 18:2: 0.56 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.08 G
Cholesterol: 55 MG
Tryptophan: 0.277 G
Threonine: 0.995 G
Isoleucine: 1.021 G
Leucine: 1.749 G
Lysine: 1.96 G
Methionine: 0.577 G
Cystine: 0.278 G
Phenylalanine: 0.87 G
Tyrosine: 0.76 G
Valine: 1.183 G
Arginine: 1.355 G
Histidine: 0.871 G
Alanine: 1.27 G
Aspartic acid: 2.022 G
Glutamic acid: 3.413 G
Glycine: 1.035 G
Proline: 0.876 G
Serine: 0.9 G
Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 56.85 G
Energy: 261 KCAL
Energy: 1091 kJ
Protein: 26.66 G
Total lipid (fat): 16.28 G
Ash: 1.07 G
Calcium, Ca: 53 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 213 MG
Potassium, K: 259 MG
Sodium, Na: 70 MG
Zinc, Zn: 3.1 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 41.5 UG
Thiamin: 0.492 MG
Riboflavin: 0.318 MG
Niacin: 7.505 MG
Pantothenic acid: 0.962 MG
Vitamin B-6: 0.491 MG
Choline, total: 91 MG
Betaine: 3.6 MG
Vitamin B-12: 0.64 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 37 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 5.435 G
SFA 8:0: 0.001 G
SFA 10:0: 0.014 G
SFA 12:0: 0.013 G
SFA 14:0: 0.192 G
SFA 15:0: 0.008 G
SFA 16:0: 3.308 G
SFA 17:0: 0.049 G
SFA 18:0: 1.822 G
SFA 20:0: 0.026 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 6.088 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.3 G
MUFA 18:1: 5.686 G
MUFA 18:1 c: 5.618 G
MUFA 20:1: 0.101 G
Fatty acids, total polyunsaturated: 2.397 G
PUFA 18:2: 2.099 G
PUFA 18:2 n-6 c,c: 1.331 G
PUFA 18:3: 0.094 G
PUFA 18:3 n-3 c,c,c (ALA): 0.083 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.008 G
PUFA 20:2 n-6 c,c: 0.083 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.096 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.088 G
Fatty acids, total trans-monoenoic: 0.067 G
TFA 18:1 t: 0.067 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 79 MG
Tryptophan: 0.317 G
Threonine: 1.173 G
Isoleucine: 1.262 G
Leucine: 2.194 G
Lysine: 2.371 G
Methionine: 0.731 G
Cystine: 0.301 G
Phenylalanine: 1.108 G
Tyrosine: 1.056 G
Valine: 1.349 G
Arginine: 1.718 G
Histidine: 1.085 G
Alanine: 1.527 G
Aspartic acid: 2.494 G
Glutamic acid: 4.073 G
Glycine: 1.205 G
Proline: 1.078 G
Serine: 1.113 G
Hydroxyproline: 0.093 G
Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 61.66 G
Energy: 222 KCAL
Energy: 929 kJ
Protein: 24.42 G
Total lipid (fat): 13.04 G
Ash: 0.97 G
Calcium, Ca: 28 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 209 MG
Potassium, K: 329 MG
Sodium, Na: 55 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 42.8 UG
Thiamin: 0.541 MG
Riboflavin: 0.21 MG
Niacin: 7.478 MG
Pantothenic acid: 0.632 MG
Vitamin B-6: 0.637 MG
Choline, total: 70 MG
Betaine: 2.6 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 35 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 4.486 G
SFA 10:0: 0.009 G
SFA 12:0: 0.006 G
SFA 14:0: 0.159 G
SFA 15:0: 0.003 G
SFA 16:0: 2.761 G
SFA 17:0: 0.04 G
SFA 18:0: 1.487 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 5.41 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.294 G
MUFA 17:1: 0.012 G
MUFA 18:1: 5.021 G
MUFA 18:1 c: 4.941 G
MUFA 20:1: 0.083 G
Fatty acids, total polyunsaturated: 1.593 G
PUFA 18:2: 1.396 G
PUFA 18:2 n-6 c,c: 1.356 G
PUFA 18:3: 0.063 G
PUFA 18:3 n-3 c,c,c (ALA): 0.061 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.053 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.075 G
Fatty acids, total trans: 0.12 G
Fatty acids, total trans-monoenoic: 0.08 G
TFA 18:1 t: 0.08 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 67 MG
Tryptophan: 0.257 G
Threonine: 1.096 G
Isoleucine: 1.202 G
Leucine: 2.08 G
Lysine: 2.265 G
Methionine: 0.673 G
Cystine: 0.282 G
Phenylalanine: 1.026 G
Tyrosine: 0.929 G
Valine: 1.276 G
Arginine: 1.625 G
Histidine: 1.055 G
Alanine: 1.433 G
Aspartic acid: 2.389 G
Glutamic acid: 3.898 G
Glycine: 1.1 G
Proline: 0.987 G
Serine: 1.056 G
Hydroxyproline: 0.063 G
Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 57.11 G
Energy: 256 KCAL
Energy: 1072 kJ
Protein: 26.81 G
Total lipid (fat): 15.71 G
Ash: 1.22 G
Calcium, Ca: 48 MG
Iron, Fe: 0.83 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 222 MG
Potassium, K: 313 MG
Sodium, Na: 84 MG
Zinc, Zn: 2.83 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.1 UG
Thiamin: 0.521 MG
Riboflavin: 0.358 MG
Niacin: 8.931 MG
Pantothenic acid: 1.252 MG
Vitamin B-6: 0.51 MG
Choline, total: 89.3 MG
Betaine: 3.5 MG
Vitamin B-12: 0.78 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 18 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 26 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 5.056 G
SFA 8:0: 0.001 G
SFA 10:0: 0.013 G
SFA 12:0: 0.012 G
SFA 14:0: 0.178 G
SFA 15:0: 0.007 G
SFA 16:0: 3.079 G
SFA 17:0: 0.045 G
SFA 18:0: 1.694 G
SFA 20:0: 0.024 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 5.68 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.283 G
MUFA 18:1: 5.302 G
MUFA 18:1 c: 5.24 G
MUFA 20:1: 0.094 G
Fatty acids, total polyunsaturated: 2.218 G
PUFA 18:2: 2.226 G
PUFA 18:2 n-6 c,c: 1.152 G
PUFA 18:3: 0.086 G
PUFA 18:3 n-3 c,c,c (ALA): 0.076 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.007 G
PUFA 20:2 n-6 c,c: 0.077 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.095 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.079 G
Fatty acids, total trans-monoenoic: 0.061 G
TFA 18:1 t: 0.061 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 78 MG
Tryptophan: 0.319 G
Threonine: 1.179 G
Isoleucine: 1.269 G
Leucine: 2.207 G
Lysine: 2.384 G
Methionine: 0.735 G
Cystine: 0.302 G
Phenylalanine: 1.114 G
Tyrosine: 1.062 G
Valine: 1.356 G
Arginine: 1.727 G
Histidine: 1.09 G
Alanine: 1.536 G
Aspartic acid: 2.508 G
Glutamic acid: 4.095 G
Glycine: 1.212 G
Proline: 1.084 G
Serine: 1.12 G
Hydroxyproline: 0.094 G
Pork, fresh, loin, center rib (chops), bone-in, separable lean only, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 61.56 G
Energy: 208 KCAL
Energy: 871 kJ
Protein: 29.03 G
Total lipid (fat): 9.32 G
Ash: 1.13 G
Calcium, Ca: 51 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 229 MG
Potassium, K: 277 MG
Sodium, Na: 72 MG
Zinc, Zn: 3.37 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 45.4 UG
Thiamin: 0.526 MG
Riboflavin: 0.344 MG
Niacin: 7.88 MG
Pantothenic acid: 1.003 MG
Vitamin B-6: 0.533 MG
Choline, total: 99.8 MG
Betaine: 3.9 MG
Vitamin B-12: 0.63 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 2.389 G
SFA 8:0: 0.001 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.084 G
SFA 15:0: 0.003 G
SFA 16:0: 1.463 G
SFA 17:0: 0.017 G
SFA 18:0: 0.794 G
SFA 20:0: 0.011 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.368 G
MUFA 16:1: 0.308 G
MUFA 18:1: 4.975 G
MUFA 18:1 c: 4.934 G
MUFA 20:1: 0.083 G
Fatty acids, total polyunsaturated: 1.009 G
PUFA 18:2: 0.872 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.034 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.087 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.043 G
Fatty acids, total trans-monoenoic: 0.042 G
TFA 18:1 t: 0.042 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 79 MG
Tryptophan: 0.346 G
Threonine: 1.277 G
Isoleucine: 1.375 G
Leucine: 2.39 G
Lysine: 2.582 G
Methionine: 0.796 G
Cystine: 0.327 G
Phenylalanine: 1.206 G
Tyrosine: 1.15 G
Valine: 1.469 G
Arginine: 1.871 G
Histidine: 1.181 G
Alanine: 1.663 G
Aspartic acid: 2.716 G
Glutamic acid: 4.435 G
Glycine: 1.312 G
Proline: 1.174 G
Serine: 1.213 G
Hydroxyproline: 0.101 G
Pork, fresh, loin, center rib (chops), bone-in, separable lean only, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 65.14 G
Energy: 186 KCAL
Energy: 776 kJ
Protein: 25.79 G
Total lipid (fat): 8.36 G
Ash: 1.02 G
Calcium, Ca: 26 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 218 MG
Potassium, K: 343 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.25 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 45.4 UG
Thiamin: 0.569 MG
Riboflavin: 0.219 MG
Niacin: 7.855 MG
Pantothenic acid: 0.648 MG
Vitamin B-6: 0.675 MG
Choline, total: 73.3 MG
Betaine: 2.7 MG
Vitamin B-12: 0.52 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 2.816 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.101 G
SFA 16:0: 1.76 G
SFA 17:0: 0.022 G
SFA 18:0: 0.914 G
SFA 20:0: 0.011 G
Fatty acids, total monounsaturated: 3.482 G
MUFA 16:1: 0.212 G
MUFA 17:1: 0.004 G
MUFA 18:1: 3.216 G
MUFA 18:1 c: 3.172 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.913 G
PUFA 18:2: 0.783 G
PUFA 18:2 n-6 c,c: 0.76 G
PUFA 18:3: 0.031 G
PUFA 18:3 n-3 c,c,c (ALA): 0.031 G
PUFA 20:2 n-6 c,c: 0.029 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.068 G
Fatty acids, total trans: 0.067 G
Fatty acids, total trans-monoenoic: 0.044 G
TFA 18:1 t: 0.044 G
TFA 18:2 t,t: 0.023 G
Fatty acids, total trans-polyenoic: 0.023 G
Cholesterol: 66 MG
Tryptophan: 0.271 G
Threonine: 1.158 G
Isoleucine: 1.269 G
Leucine: 2.197 G
Lysine: 2.392 G
Methionine: 0.71 G
Cystine: 0.298 G
Phenylalanine: 1.084 G
Tyrosine: 0.981 G
Valine: 1.348 G
Arginine: 1.716 G
Histidine: 1.114 G
Alanine: 1.514 G
Aspartic acid: 2.523 G
Glutamic acid: 4.117 G
Glycine: 1.162 G
Proline: 1.043 G
Serine: 1.115 G
Hydroxyproline: 0.066 G
Pork, fresh, loin, center rib (chops), bone-in, separable lean only, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 61.14 G
Energy: 211 KCAL
Energy: 882 kJ
Protein: 28.84 G
Total lipid (fat): 9.73 G
Ash: 1.29 G
Calcium, Ca: 45 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 237 MG
Potassium, K: 335 MG
Sodium, Na: 88 MG
Zinc, Zn: 3.03 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 38.7 UG
Thiamin: 0.553 MG
Riboflavin: 0.385 MG
Niacin: 9.432 MG
Pantothenic acid: 1.324 MG
Vitamin B-6: 0.548 MG
Choline, total: 96.6 MG
Betaine: 3.7 MG
Vitamin B-12: 0.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 21 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 2.563 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.006 G
SFA 14:0: 0.09 G
SFA 15:0: 0.003 G
SFA 16:0: 1.569 G
SFA 17:0: 0.019 G
SFA 18:0: 0.852 G
SFA 20:0: 0.012 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.759 G
MUFA 16:1: 0.172 G
MUFA 18:1: 2.77 G
MUFA 18:1 c: 2.747 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 1.408 G
PUFA 18:2: 1.2 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.033 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.034 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.087 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.025 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 77 MG
Tryptophan: 0.343 G
Threonine: 1.268 G
Isoleucine: 1.366 G
Leucine: 2.374 G
Lysine: 2.565 G
Methionine: 0.79 G
Cystine: 0.325 G
Phenylalanine: 1.198 G
Tyrosine: 1.143 G
Valine: 1.459 G
Arginine: 1.858 G
Histidine: 1.173 G
Alanine: 1.652 G
Aspartic acid: 2.698 G
Glutamic acid: 4.406 G
Glycine: 1.303 G
Proline: 1.166 G
Serine: 1.204 G
Hydroxyproline: 0.101 G
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 58.15 G
Energy: 255 KCAL
Energy: 1067 kJ
Protein: 26.29 G
Total lipid (fat): 15.79 G
Ash: 1.2 G
Calcium, Ca: 5 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 172 MG
Potassium, K: 387 MG
Sodium, Na: 40 MG
Zinc, Zn: 2.07 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 33.4 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.525 MG
Riboflavin: 0.242 MG
Niacin: 4.311 MG
Pantothenic acid: 0.605 MG
Vitamin B-6: 0.31 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 6.12 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.21 G
SFA 16:0: 3.76 G
SFA 18:0: 2.01 G
Fatty acids, total monounsaturated: 7.21 G
MUFA 16:1: 0.5 G
MUFA 18:1: 6.55 G
MUFA 20:1: 0.13 G
Fatty acids, total polyunsaturated: 1.32 G
PUFA 18:2: 1.2 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.05 G
Cholesterol: 73 MG
Tryptophan: 0.322 G
Threonine: 1.182 G
Isoleucine: 1.205 G
Leucine: 2.089 G
Lysine: 2.349 G
Methionine: 0.68 G
Cystine: 0.329 G
Phenylalanine: 1.044 G
Tyrosine: 0.894 G
Valine: 1.414 G
Arginine: 1.669 G
Histidine: 1.016 G
Alanine: 1.547 G
Aspartic acid: 2.408 G
Glutamic acid: 4.03 G
Glycine: 1.402 G
Proline: 1.14 G
Serine: 1.086 G
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 53.37 G
Energy: 260 KCAL
Energy: 1088 kJ
Protein: 27.63 G
Total lipid (fat): 15.76 G
Ash: 1.12 G
Calcium, Ca: 28 MG
Iron, Fe: 0.77 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 237 MG
Potassium, K: 401 MG
Sodium, Na: 62 MG
Zinc, Zn: 2.26 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 44 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.834 MG
Riboflavin: 0.3 MG
Niacin: 4.945 MG
Pantothenic acid: 0.701 MG
Vitamin B-6: 0.371 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 0.67 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 5.79 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.2 G
SFA 16:0: 3.58 G
SFA 18:0: 1.88 G
Fatty acids, total monounsaturated: 7.01 G
MUFA 16:1: 0.49 G
MUFA 18:1: 6.33 G
MUFA 20:1: 0.12 G
Fatty acids, total polyunsaturated: 1.24 G
PUFA 18:2: 1.1 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.05 G
Cholesterol: 82 MG
Tryptophan: 0.339 G
Threonine: 1.243 G
Isoleucine: 1.267 G
Leucine: 2.196 G
Lysine: 2.469 G
Methionine: 0.715 G
Cystine: 0.346 G
Phenylalanine: 1.097 G
Tyrosine: 0.94 G
Valine: 1.486 G
Arginine: 1.752 G
Histidine: 1.069 G
Alanine: 1.625 G
Aspartic acid: 2.532 G
Glutamic acid: 4.239 G
Glycine: 1.467 G
Proline: 1.195 G
Serine: 1.141 G
Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 56.34 G
Energy: 273 KCAL
Energy: 1142 kJ
Protein: 25.82 G
Total lipid (fat): 18.05 G
Ash: 1.18 G
Calcium, Ca: 11 MG
Iron, Fe: 0.73 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 228 MG
Potassium, K: 428 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.04 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 41.9 UG
Thiamin: 0.708 MG
Riboflavin: 0.313 MG
Niacin: 4.805 MG
Pantothenic acid: 0.723 MG
Vitamin B-6: 0.357 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88.7 MG
Betaine: 3.4 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 6.72 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.23 G
SFA 16:0: 4.15 G
SFA 18:0: 2.2 G
Fatty acids, total monounsaturated: 7.96 G
MUFA 16:1: 0.53 G
MUFA 18:1: 7.25 G
MUFA 20:1: 0.14 G
Fatty acids, total polyunsaturated: 2.08 G
PUFA 18:2: 1.87 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.05 G
Cholesterol: 73 MG
Phytosterols: 3 MG
Tryptophan: 0.314 G
Threonine: 1.158 G
Isoleucine: 1.179 G
Leucine: 2.048 G
Lysine: 2.304 G
Methionine: 0.665 G
Cystine: 0.322 G
Phenylalanine: 1.024 G
Tyrosine: 0.874 G
Valine: 1.386 G
Arginine: 1.644 G
Histidine: 0.992 G
Alanine: 1.522 G
Aspartic acid: 2.567 G
Glutamic acid: 3.944 G
Glycine: 1.402 G
Proline: 1.133 G
Serine: 1.066 G
Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 62.25 G
Energy: 211 KCAL
Energy: 883 kJ
Protein: 27.95 G
Total lipid (fat): 10.14 G
Ash: 1.26 G
Calcium, Ca: 5 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 173 MG
Potassium, K: 405 MG
Sodium, Na: 41 MG
Zinc, Zn: 2.16 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 45.4 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.549 MG
Riboflavin: 0.258 MG
Niacin: 4.519 MG
Pantothenic acid: 0.638 MG
Vitamin B-6: 0.331 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 96 MG
Betaine: 3.7 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 35 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 3.96 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.14 G
SFA 16:0: 2.45 G
SFA 18:0: 1.29 G
Fatty acids, total monounsaturated: 4.85 G
MUFA 16:1: 0.36 G
MUFA 18:1: 4.39 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 0.73 G
PUFA 18:2: 0.66 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
Cholesterol: 71 MG
Tryptophan: 0.355 G
Threonine: 1.276 G
Isoleucine: 1.309 G
Leucine: 2.242 G
Lysine: 2.513 G
Methionine: 0.74 G
Cystine: 0.356 G
Phenylalanine: 1.116 G
Tyrosine: 0.974 G
Valine: 1.516 G
Arginine: 1.737 G
Histidine: 1.116 G
Alanine: 1.628 G
Aspartic acid: 2.592 G
Glutamic acid: 4.375 G
Glycine: 1.327 G
Proline: 1.123 G
Serine: 1.154 G
Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, broiled
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 56.95 G
Energy: 216 KCAL
Energy: 904 kJ
Protein: 29.46 G
Total lipid (fat): 10.05 G
Ash: 1.16 G
Calcium, Ca: 31 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 245 MG
Potassium, K: 420 MG
Sodium, Na: 65 MG
Zinc, Zn: 2.38 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 47.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.894 MG
Riboflavin: 0.323 MG
Niacin: 5.231 MG
Pantothenic acid: 0.746 MG
Vitamin B-6: 0.4 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 0.7 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Fatty acids, total saturated: 3.57 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.13 G
SFA 16:0: 2.23 G
SFA 18:0: 1.14 G
Fatty acids, total monounsaturated: 4.6 G
MUFA 16:1: 0.35 G
MUFA 18:1: 4.12 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 0.64 G
PUFA 18:2: 0.54 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.04 G
Cholesterol: 81 MG
Tryptophan: 0.374 G
Threonine: 1.345 G
Isoleucine: 1.379 G
Leucine: 2.364 G
Lysine: 2.649 G
Methionine: 0.78 G
Cystine: 0.376 G
Phenylalanine: 1.176 G
Tyrosine: 1.026 G
Valine: 1.598 G
Arginine: 1.831 G
Histidine: 1.177 G
Alanine: 1.716 G
Aspartic acid: 2.732 G
Glutamic acid: 4.612 G
Glycine: 1.399 G
Proline: 1.183 G
Serine: 1.217 G
Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, pan-fried
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 60.86 G
Energy: 224 KCAL
Energy: 937 kJ
Protein: 27.68 G
Total lipid (fat): 11.8 G
Ash: 1.24 G
Calcium, Ca: 5 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 237 MG
Potassium, K: 454 MG
Sodium, Na: 52 MG
Zinc, Zn: 2.14 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 45.4 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.761 MG
Riboflavin: 0.34 MG
Niacin: 5.115 MG
Pantothenic acid: 0.778 MG
Vitamin B-6: 0.388 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 95.1 MG
Betaine: 3.7 MG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 4.3 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.15 G
SFA 16:0: 2.68 G
SFA 18:0: 1.39 G
Fatty acids, total monounsaturated: 5.31 G
MUFA 16:1: 0.37 G
MUFA 18:1: 4.83 G
MUFA 20:1: 0.1 G
Fatty acids, total polyunsaturated: 1.49 G
PUFA 18:2: 1.34 G
PUFA 18:3: 0.11 G
PUFA 20:4: 0.04 G
Cholesterol: 70 MG
Phytosterols: 3 MG
Tryptophan: 0.352 G
Threonine: 1.264 G
Isoleucine: 1.296 G
Leucine: 2.221 G
Lysine: 2.489 G
Methionine: 0.733 G
Cystine: 0.353 G
Phenylalanine: 1.105 G
Tyrosine: 0.964 G
Valine: 1.502 G
Arginine: 1.721 G
Histidine: 1.106 G
Alanine: 1.612 G
Aspartic acid: 2.567 G
Glutamic acid: 4.333 G
Glycine: 1.314 G
Proline: 1.112 G
Serine: 1.143 G
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 57.76 G
Energy: 248 KCAL
Energy: 1036 kJ
Protein: 26.99 G
Total lipid (fat): 14.68 G
Ash: 1.09 G
Calcium, Ca: 19 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 230 MG
Potassium, K: 272 MG
Sodium, Na: 91 MG
Zinc, Zn: 2.91 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 40.2 UG
Thiamin: 0.522 MG
Riboflavin: 0.295 MG
Niacin: 9.49 MG
Pantothenic acid: 1.478 MG
Vitamin B-6: 0.485 MG
Choline, total: 92.2 MG
Betaine: 3.6 MG
Vitamin B-12: 0.87 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 5.442 G
SFA 10:0: 0.014 G
SFA 12:0: 0.013 G
SFA 14:0: 0.192 G
SFA 15:0: 0.009 G
SFA 16:0: 3.331 G
SFA 17:0: 0.052 G
SFA 18:0: 1.805 G
SFA 20:0: 0.025 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 6.183 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.296 G
MUFA 18:1: 5.786 G
MUFA 18:1 c: 5.713 G
MUFA 20:1: 0.099 G
Fatty acids, total polyunsaturated: 2.474 G
PUFA 18:2: 2.206 G
PUFA 18:2 n-6 c,c: 2.187 G
PUFA 18:3: 0.09 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 18:3i: 0.008 G
PUFA 20:2 n-6 c,c: 0.088 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.1 G
Fatty acids, total trans-monoenoic: 0.073 G
TFA 18:1 t: 0.073 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.027 G
Cholesterol: 78 MG
Tryptophan: 0.321 G
Threonine: 1.187 G
Isoleucine: 1.278 G
Leucine: 2.221 G
Lysine: 2.4 G
Methionine: 0.74 G
Cystine: 0.304 G
Phenylalanine: 1.121 G
Tyrosine: 1.069 G
Valine: 1.365 G
Arginine: 1.739 G
Histidine: 1.098 G
Alanine: 1.546 G
Aspartic acid: 2.524 G
Glutamic acid: 4.122 G
Glycine: 1.22 G
Proline: 1.091 G
Serine: 1.127 G
Hydroxyproline: 0.094 G
Pork, fresh, loin, center rib (roasts), bone-in, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 61.44 G
Energy: 206 KCAL
Energy: 863 kJ
Protein: 28.82 G
Total lipid (fat): 9.21 G
Ash: 1.14 G
Calcium, Ca: 13 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 244 MG
Potassium, K: 287 MG
Sodium, Na: 95 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 43.1 UG
Thiamin: 0.552 MG
Riboflavin: 0.312 MG
Niacin: 10.003 MG
Pantothenic acid: 1.569 MG
Vitamin B-6: 0.516 MG
Choline, total: 99.1 MG
Betaine: 3.8 MG
Vitamin B-12: 0.89 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 24 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 3.254 G
SFA 10:0: 0.01 G
SFA 12:0: 0.008 G
SFA 14:0: 0.115 G
SFA 15:0: 0.006 G
SFA 16:0: 2.008 G
SFA 17:0: 0.03 G
SFA 18:0: 1.065 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 3.83 G
MUFA 16:1: 0.197 G
MUFA 18:1: 3.576 G
MUFA 18:1 c: 3.535 G
MUFA 20:1: 0.058 G
Fatty acids, total polyunsaturated: 1.453 G
PUFA 18:2: 1.286 G
PUFA 18:2 n-6 c,c: 1.274 G
PUFA 18:3: 0.046 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 18:3i: 0.003 G
PUFA 20:2 n-6 c,c: 0.051 G
PUFA 20:3: 0.006 G
PUFA 20:4: 0.056 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.054 G
Fatty acids, total trans-monoenoic: 0.041 G
TFA 18:1 t: 0.041 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 78 MG
Tryptophan: 0.343 G
Threonine: 1.268 G
Isoleucine: 1.365 G
Leucine: 2.372 G
Lysine: 2.564 G
Methionine: 0.79 G
Cystine: 0.325 G
Phenylalanine: 1.198 G
Tyrosine: 1.142 G
Valine: 1.458 G
Arginine: 1.857 G
Histidine: 1.172 G
Alanine: 1.651 G
Aspartic acid: 2.696 G
Glutamic acid: 4.403 G
Glycine: 1.303 G
Proline: 1.165 G
Serine: 1.204 G
Hydroxyproline: 0.101 G
Pork, fresh, loin, center rib (roasts), boneless, separable lean and fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 57.33 G
Energy: 252 KCAL
Energy: 1054 kJ
Protein: 26.99 G
Total lipid (fat): 15.15 G
Ash: 1.11 G
Calcium, Ca: 6 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 214 MG
Potassium, K: 346 MG
Sodium, Na: 48 MG
Zinc, Zn: 2.64 MG
Copper, Cu: 0.016 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 40.3 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.604 MG
Riboflavin: 0.29 MG
Niacin: 5.044 MG
Pantothenic acid: 0.531 MG
Vitamin B-6: 0.363 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 0.56 UG
Vitamin A, IU: 9 IU
Vitamin D (D2 + D3), International Units: 43 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 5.35 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.18 G
SFA 16:0: 3.32 G
SFA 18:0: 1.7 G
Fatty acids, total monounsaturated: 6.68 G
MUFA 16:1: 0.48 G
MUFA 18:1: 6 G
MUFA 20:1: 0.13 G
Fatty acids, total polyunsaturated: 1.3 G
PUFA 18:2: 1.12 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.08 G
Cholesterol: 81 MG
Tryptophan: 0.343 G
Threonine: 1.232 G
Isoleucine: 1.264 G
Leucine: 2.166 G
Lysine: 2.427 G
Methionine: 0.715 G
Cystine: 0.344 G
Phenylalanine: 1.077 G
Tyrosine: 0.94 G
Valine: 1.464 G
Arginine: 1.678 G
Histidine: 1.078 G
Alanine: 1.572 G
Aspartic acid: 2.503 G
Glutamic acid: 4.225 G
Glycine: 1.282 G
Proline: 1.084 G
Serine: 1.115 G
Pork, fresh, loin, center rib (roasts), boneless, separable lean only, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 60.61 G
Energy: 214 KCAL
Energy: 895 kJ
Protein: 28.81 G
Total lipid (fat): 10.13 G
Ash: 1.14 G
Calcium, Ca: 6 MG
Iron, Fe: 1 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 222 MG
Potassium, K: 363 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.83 MG
Copper, Cu: 0.012 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 43.2 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.639 MG
Riboflavin: 0.312 MG
Niacin: 5.355 MG
Pantothenic acid: 0.581 MG
Vitamin B-6: 0.4 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 0.55 UG
Vitamin A, IU: 8 IU
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 3.54 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.12 G
SFA 16:0: 2.2 G
SFA 18:0: 1.12 G
Fatty acids, total monounsaturated: 4.49 G
MUFA 16:1: 0.33 G
MUFA 18:1: 4.02 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 0.85 G
PUFA 18:2: 0.73 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.06 G
Cholesterol: 83 MG
Tryptophan: 0.366 G
Threonine: 1.316 G
Isoleucine: 1.349 G
Leucine: 2.312 G
Lysine: 2.591 G
Methionine: 0.763 G
Cystine: 0.367 G
Phenylalanine: 1.15 G
Tyrosine: 1.004 G
Valine: 1.563 G
Arginine: 1.791 G
Histidine: 1.151 G
Alanine: 1.678 G
Aspartic acid: 2.672 G
Glutamic acid: 4.51 G
Glycine: 1.368 G
Proline: 1.157 G
Serine: 1.19 G
Pork, fresh, loin, country-style ribs, separable lean and fat, bone-in, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 56.32 G
Energy: 260 KCAL
Energy: 1089 kJ
Protein: 25.58 G
Total lipid (fat): 17.56 G
Ash: 1.02 G
Calcium, Ca: 57 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 265 MG
Potassium, K: 344 MG
Sodium, Na: 81 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 39.5 UG
Thiamin: 0.532 MG
Riboflavin: 0.348 MG
Niacin: 8.497 MG
Pantothenic acid: 1.192 MG
Vitamin B-6: 0.534 MG
Choline, total: 74 MG
Betaine: 2.8 MG
Vitamin B-12: 0.71 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 47 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Fatty acids, total saturated: 5.311 G
SFA 8:0: 0.001 G
SFA 10:0: 0.014 G
SFA 12:0: 0.013 G
SFA 14:0: 0.194 G
SFA 15:0: 0.004 G
SFA 16:0: 3.308 G
SFA 17:0: 0.025 G
SFA 18:0: 1.738 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 6.366 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.336 G
MUFA 18:1: 5.924 G
MUFA 18:1 c: 2.9 G
MUFA 20:1: 0.104 G
Fatty acids, total polyunsaturated: 2.378 G
PUFA 18:2: 2.07 G
PUFA 18:2 n-6 c,c: 1.119 G
PUFA 18:3: 0.087 G
PUFA 18:3 n-3 c,c,c (ALA): 0.045 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:3: 0.006 G
PUFA 20:4: 0.113 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.052 G
Fatty acids, total trans-monoenoic: 0.042 G
TFA 18:1 t: 0.042 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 87 MG
Tryptophan: 0.304 G
Threonine: 1.125 G
Isoleucine: 1.211 G
Leucine: 2.105 G
Lysine: 2.275 G
Methionine: 0.701 G
Cystine: 0.288 G
Phenylalanine: 1.063 G
Tyrosine: 1.013 G
Valine: 1.294 G
Arginine: 1.648 G
Histidine: 1.04 G
Alanine: 1.465 G
Aspartic acid: 2.393 G
Glutamic acid: 3.907 G
Glycine: 1.156 G
Proline: 1.034 G
Serine: 1.068 G
Hydroxyproline: 0.089 G
Pork, fresh, loin, country-style ribs, separable lean and fat, bone-in, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
Water: 48.38 G
Energy: 359 KCAL
Energy: 1500 kJ
Protein: 21.75 G
Total lipid (fat): 29.46 G
Ash: 0.99 G
Calcium, Ca: 25 MG
Iron, Fe: 1 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 214 MG
Potassium, K: 322 MG
Sodium, Na: 52 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 34.5 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.82 MG
Riboflavin: 0.329 MG
Niacin: 4.196 MG
Pantothenic acid: 0.726 MG
Vitamin B-6: 0.419 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 3.3 MG
Betaine: 0.2 MG
Vitamin B-12: 0.76 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin D (D2 + D3), International Units: 72 IU
Vitamin D (D2 + D3): 1.8 UG
Vitamin D3 (cholecalciferol): 1.8 UG
Fatty acids, total saturated: 10.689 G
SFA 10:0: 0.024 G
SFA 12:0: 0.023 G
SFA 14:0: 0.387 G
SFA 15:0: 0.004 G
SFA 16:0: 6.512 G
SFA 17:0: 0.024 G
SFA 18:0: 3.532 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 12.825 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.797 G
MUFA 18:1: 11.671 G
MUFA 20:1: 0.248 G
Fatty acids, total polyunsaturated: 2.972 G
PUFA 18:2: 2.649 G
PUFA 18:3: 0.098 G
PUFA 20:2 n-6 c,c: 0.042 G
PUFA 20:3: 0.006 G
PUFA 20:4: 0.09 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.048 G
Cholesterol: 91 MG
Tryptophan: 0.275 G
Threonine: 0.992 G
Isoleucine: 1.019 G
Leucine: 1.747 G
Lysine: 1.955 G
Methionine: 0.577 G
Cystine: 0.276 G
Phenylalanine: 0.869 G
Tyrosine: 0.761 G
Valine: 1.177 G
Arginine: 1.354 G
Histidine: 0.87 G
Alanine: 1.266 G
Aspartic acid: 2.018 G
Glutamic acid: 3.402 G
Glycine: 1.031 G
Proline: 0.874 G
Serine: 0.899 G
Hydroxyproline: 0.002 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org