Pork, fresh, loin, country-style ribs, separable lean and fat, 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, 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: 57.45 G
Energy: 247 KCAL
Energy: 1032 kJ
Protein: 26.28 G
Total lipid (fat): 15.73 G
Ash: 1.05 G
Calcium, Ca: 8 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 272 MG
Potassium, K: 408 MG
Sodium, Na: 58 MG
Zinc, Zn: 2.33 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 44.7 UG
Thiamin: 0.544 MG
Riboflavin: 0.354 MG
Niacin: 8.699 MG
Pantothenic acid: 1.217 MG
Vitamin B-6: 0.547 MG
Choline, total: 75.6 MG
Betaine: 2.8 MG
Vitamin B-12: 0.72 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 46 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Fatty acids, total saturated: 4.408 G
SFA 8:0: 0.001 G
SFA 10:0: 0.012 G
SFA 12:0: 0.011 G
SFA 14:0: 0.159 G
SFA 15:0: 0.003 G
SFA 16:0: 2.72 G
SFA 17:0: 0.018 G
SFA 18:0: 1.437 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 5.227 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.28 G
MUFA 18:1: 4.862 G
MUFA 18:1 c: 2.003 G
MUFA 20:1: 0.085 G
Fatty acids, total polyunsaturated: 1.933 G
PUFA 18:2: 1.673 G
PUFA 18:2 n-6 c,c: 0.773 G
PUFA 18:3: 0.07 G
PUFA 18:3 n-3 c,c,c (ALA): 0.031 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.031 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.102 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.036 G
Fatty acids, total trans-monoenoic: 0.029 G
TFA 18:1 t: 0.029 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 88 MG
Tryptophan: 0.313 G
Threonine: 1.156 G
Isoleucine: 1.244 G
Leucine: 2.163 G
Lysine: 2.337 G
Methionine: 0.72 G
Cystine: 0.296 G
Phenylalanine: 1.092 G
Tyrosine: 1.041 G
Valine: 1.329 G
Arginine: 1.693 G
Histidine: 1.069 G
Alanine: 1.505 G
Aspartic acid: 2.458 G
Glutamic acid: 4.014 G
Glycine: 1.188 G
Proline: 1.062 G
Serine: 1.097 G
Hydroxyproline: 0.092 G
Pork, fresh, loin, country-style ribs, separable lean and fat, boneless, 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'.
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.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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: 54.61 G
Energy: 270 KCAL
Energy: 1131 kJ
Protein: 26.4 G
Total lipid (fat): 18.31 G
Ash: 1.16 G
Calcium, Ca: 13 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 271 MG
Potassium, K: 441 MG
Sodium, Na: 70 MG
Zinc, Zn: 2.42 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 43.8 UG
Thiamin: 0.601 MG
Riboflavin: 0.278 MG
Niacin: 7.496 MG
Pantothenic acid: 1.452 MG
Vitamin B-6: 0.481 MG
Choline, total: 91.8 MG
Betaine: 3.6 MG
Vitamin B-12: 0.86 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: 35 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 6.581 G
SFA 10:0: 0.015 G
SFA 12:0: 0.012 G
SFA 14:0: 0.238 G
SFA 15:0: 0.005 G
SFA 16:0: 4.088 G
SFA 17:0: 0.03 G
SFA 18:0: 2.134 G
SFA 20:0: 0.015 G
Fatty acids, total monounsaturated: 7.93 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.405 G
MUFA 18:1: 7.393 G
MUFA 18:1 c: 3.378 G
MUFA 20:1: 0.131 G
Fatty acids, total polyunsaturated: 2.915 G
PUFA 18:2: 2.585 G
PUFA 18:2 n-6 c,c: 1.303 G
PUFA 18:3: 0.104 G
PUFA 18:3 n-3 c,c,c (ALA): 0.053 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.053 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.103 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.06 G
Fatty acids, total trans-monoenoic: 0.049 G
TFA 18:1 t: 0.049 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 96 MG
Tryptophan: 0.314 G
Threonine: 1.161 G
Isoleucine: 1.25 G
Leucine: 2.173 G
Lysine: 2.348 G
Methionine: 0.724 G
Cystine: 0.298 G
Phenylalanine: 1.097 G
Tyrosine: 1.046 G
Valine: 1.335 G
Arginine: 1.701 G
Histidine: 1.074 G
Alanine: 1.512 G
Aspartic acid: 2.469 G
Glutamic acid: 4.033 G
Glycine: 1.193 G
Proline: 1.067 G
Serine: 1.102 G
Hydroxyproline: 0.092 G
Pork, fresh, loin, country-style ribs, 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: 53.9 G
Energy: 273 KCAL
Energy: 1141 kJ
Protein: 26.49 G
Total lipid (fat): 17.71 G
Ash: 0.89 G
Calcium, Ca: 34 MG
Iron, Fe: 1.34 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 202 MG
Potassium, K: 288 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.23 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 46.3 UG
Thiamin: 0.461 MG
Riboflavin: 0.283 MG
Niacin: 5.548 MG
Pantothenic acid: 1.363 MG
Vitamin B-6: 0.472 MG
Choline, total: 108.2 MG
Betaine: 3.6 MG
Vitamin B-12: 0.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 50 IU
Vitamin D (D2 + D3): 1.3 UG
Vitamin D3 (cholecalciferol): 1.3 UG
Fatty acids, total saturated: 6.302 G
SFA 10:0: 0.015 G
SFA 12:0: 0.013 G
SFA 14:0: 0.224 G
SFA 15:0: 0.005 G
SFA 16:0: 3.877 G
SFA 17:0: 0.054 G
SFA 18:0: 2.084 G
SFA 20:0: 0.029 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 7.654 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.418 G
MUFA 17:1: 0.011 G
MUFA 18:1: 7.108 G
MUFA 18:1 c: 7.009 G
MUFA 20:1: 0.116 G
Fatty acids, total polyunsaturated: 2.138 G
PUFA 18:2: 1.873 G
PUFA 18:2 n-6 c,c: 1.82 G
PUFA 18:3: 0.087 G
PUFA 18:3 n-3 c,c,c (ALA): 0.084 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.071 G
PUFA 20:3: 0.011 G
PUFA 20:4: 0.096 G
Fatty acids, total trans: 0.153 G
Fatty acids, total trans-monoenoic: 0.099 G
TFA 18:1 t: 0.099 G
TFA 18:2 t,t: 0.054 G
Fatty acids, total trans-polyenoic: 0.054 G
Cholesterol: 103 MG
Tryptophan: 0.279 G
Threonine: 1.189 G
Isoleucine: 1.303 G
Leucine: 2.257 G
Lysine: 2.457 G
Methionine: 0.73 G
Cystine: 0.306 G
Phenylalanine: 1.113 G
Tyrosine: 1.008 G
Valine: 1.384 G
Arginine: 1.763 G
Histidine: 1.144 G
Alanine: 1.555 G
Aspartic acid: 2.591 G
Glutamic acid: 4.229 G
Glycine: 1.194 G
Proline: 1.071 G
Serine: 1.145 G
Hydroxyproline: 0.068 G
Pork, fresh, loin, country-style ribs, 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: 68.22 G
Energy: 189 KCAL
Energy: 792 kJ
Protein: 19.34 G
Total lipid (fat): 11.82 G
Ash: 0.95 G
Calcium, Ca: 22 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 193 MG
Potassium, K: 318 MG
Sodium, Na: 63 MG
Zinc, Zn: 2.78 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 32.3 UG
Thiamin: 0.375 MG
Riboflavin: 0.253 MG
Niacin: 3.082 MG
Pantothenic acid: 1.609 MG
Vitamin B-6: 0.539 MG
Choline, total: 81.4 MG
Betaine: 4.3 MG
Vitamin B-12: 1 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: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 2.37 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.084 G
SFA 15:0: 0.003 G
SFA 16:0: 1.453 G
SFA 17:0: 0.021 G
SFA 18:0: 0.792 G
SFA 20:0: 0.007 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 2.762 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.141 G
MUFA 17:1: 0.001 G
MUFA 18:1: 2.575 G
MUFA 18:1 c: 2.533 G
MUFA 20:1: 0.044 G
Fatty acids, total polyunsaturated: 0.966 G
PUFA 18:2: 0.888 G
PUFA 18:2 n-6 c,c: 0.862 G
PUFA 18:3: 0.042 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.034 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.031 G
Fatty acids, total trans: 0.067 G
Fatty acids, total trans-monoenoic: 0.041 G
TFA 18:1 t: 0.041 G
TFA 18:2 t,t: 0.025 G
Fatty acids, total trans-polyenoic: 0.025 G
Cholesterol: 74 MG
Tryptophan: 0.204 G
Threonine: 0.868 G
Isoleucine: 0.952 G
Leucine: 1.648 G
Lysine: 1.794 G
Methionine: 0.533 G
Cystine: 0.223 G
Phenylalanine: 0.813 G
Tyrosine: 0.736 G
Valine: 1.011 G
Arginine: 1.287 G
Histidine: 0.836 G
Alanine: 1.135 G
Aspartic acid: 1.892 G
Glutamic acid: 3.088 G
Glycine: 0.872 G
Proline: 0.782 G
Serine: 0.836 G
Hydroxyproline: 0.05 G
Pork, fresh, loin, country-style ribs, separable lean only, 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, 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.
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: 59.98 G
Energy: 216 KCAL
Energy: 905 kJ
Protein: 27.83 G
Total lipid (fat): 11.65 G
Ash: 1.1 G
Calcium, Ca: 61 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 284 MG
Potassium, K: 370 MG
Sodium, Na: 84 MG
Zinc, Zn: 3.73 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 42.9 UG
Thiamin: 0.571 MG
Riboflavin: 0.367 MG
Niacin: 9.152 MG
Pantothenic acid: 1.275 MG
Vitamin B-6: 0.575 MG
Choline, total: 79.1 MG
Betaine: 2.9 MG
Vitamin B-12: 0.73 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: 44 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 3.096 G
SFA 8:0: 0.001 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.109 G
SFA 16:0: 1.895 G
SFA 18:0: 1.029 G
Fatty acids, total monounsaturated: 3.61 G
MUFA 16:1: 0.207 G
MUFA 18:1: 3.346 G
MUFA 20:1: 0.056 G
Fatty acids, total polyunsaturated: 1.262 G
PUFA 18:2: 1.056 G
PUFA 18:3: 0.044 G
PUFA 20:4: 0.105 G
PUFA 22:5 n-3 (DPA): 0.011 G
Cholesterol: 89 MG
Tryptophan: 0.331 G
Threonine: 1.224 G
Isoleucine: 1.318 G
Leucine: 2.291 G
Lysine: 2.475 G
Methionine: 0.763 G
Cystine: 0.314 G
Phenylalanine: 1.156 G
Tyrosine: 1.103 G
Valine: 1.408 G
Arginine: 1.794 G
Histidine: 1.132 G
Alanine: 1.594 G
Aspartic acid: 2.604 G
Glutamic acid: 4.252 G
Glycine: 1.258 G
Proline: 1.125 G
Serine: 1.162 G
Hydroxyproline: 0.097 G
Pork, fresh, loin, country-style ribs, separable lean only, 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, 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: 58.72 G
Energy: 227 KCAL
Energy: 951 kJ
Protein: 29.2 G
Total lipid (fat): 11.38 G
Ash: 1.26 G
Calcium, Ca: 31 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 235 MG
Potassium, K: 390 MG
Sodium, Na: 91 MG
Zinc, Zn: 3.94 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 47.6 UG
Thiamin: 0.574 MG
Riboflavin: 0.458 MG
Niacin: 7.82 MG
Pantothenic acid: 1.589 MG
Vitamin B-6: 0.523 MG
Choline, total: 100.3 MG
Betaine: 3.9 MG
Vitamin B-12: 0.9 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 3.766 G
SFA 8:0: 0.002 G
SFA 10:0: 0.01 G
SFA 12:0: 0.008 G
SFA 14:0: 0.133 G
SFA 16:0: 2.301 G
SFA 18:0: 1.252 G
Fatty acids, total monounsaturated: 4.376 G
MUFA 16:1: 0.227 G
MUFA 18:1: 4.075 G
MUFA 20:1: 0.072 G
Fatty acids, total polyunsaturated: 1.458 G
PUFA 18:2: 1.287 G
PUFA 18:3: 0.053 G
PUFA 20:4: 0.053 G
PUFA 22:5 n-3 (DPA): 0.006 G
Cholesterol: 99 MG
Tryptophan: 0.348 G
Threonine: 1.284 G
Isoleucine: 1.383 G
Leucine: 2.403 G
Lysine: 2.597 G
Methionine: 0.8 G
Cystine: 0.329 G
Phenylalanine: 1.213 G
Tyrosine: 1.157 G
Valine: 1.477 G
Arginine: 1.881 G
Histidine: 1.188 G
Alanine: 1.672 G
Aspartic acid: 2.731 G
Glutamic acid: 4.461 G
Glycine: 1.32 G
Proline: 1.181 G
Serine: 1.219 G
Hydroxyproline: 0.102 G
Pork, fresh, loin, country-style ribs, 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.
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: 59.98 G
Energy: 216 KCAL
Energy: 905 kJ
Protein: 27.83 G
Total lipid (fat): 11.65 G
Ash: 1.1 G
Calcium, Ca: 7 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 285 MG
Potassium, K: 431 MG
Sodium, Na: 58 MG
Zinc, Zn: 2.46 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 47.4 UG
Thiamin: 0.571 MG
Riboflavin: 0.367 MG
Niacin: 9.152 MG
Pantothenic acid: 1.275 MG
Vitamin B-6: 0.575 MG
Choline, total: 79.1 MG
Betaine: 2.9 MG
Vitamin B-12: 0.73 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: 44 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 2.831 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.1 G
SFA 16:0: 1.733 G
SFA 18:0: 0.941 G
Fatty acids, total monounsaturated: 3.301 G
MUFA 16:1: 0.189 G
MUFA 18:1: 3.059 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 1.154 G
PUFA 18:2: 0.966 G
PUFA 18:3: 0.041 G
PUFA 20:4: 0.096 G
PUFA 22:5 n-3 (DPA): 0.01 G
Cholesterol: 89 MG
Tryptophan: 0.331 G
Threonine: 1.224 G
Isoleucine: 1.318 G
Leucine: 2.291 G
Lysine: 2.475 G
Methionine: 0.763 G
Cystine: 0.314 G
Phenylalanine: 1.156 G
Tyrosine: 1.103 G
Valine: 1.408 G
Arginine: 1.794 G
Histidine: 1.132 G
Alanine: 1.594 G
Aspartic acid: 2.604 G
Glutamic acid: 4.252 G
Glycine: 1.258 G
Proline: 1.125 G
Serine: 1.162 G
Hydroxyproline: 0.097 G
Pork, fresh, loin, country-style ribs, separable lean only, boneless, 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'.
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.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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: 58.72 G
Energy: 219 KCAL
Energy: 917 kJ
Protein: 29.2 G
Total lipid (fat): 11.38 G
Ash: 1.26 G
Calcium, Ca: 12 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 294 MG
Potassium, K: 486 MG
Sodium, Na: 72 MG
Zinc, Zn: 2.66 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 48.5 UG
Thiamin: 0.658 MG
Riboflavin: 0.289 MG
Niacin: 8.13 MG
Pantothenic acid: 1.589 MG
Vitamin B-6: 0.523 MG
Choline, total: 100.3 MG
Betaine: 3.9 MG
Vitamin B-12: 0.9 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 30 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 4.079 G
SFA 10:0: 0.009 G
SFA 12:0: 0.006 G
SFA 14:0: 0.143 G
SFA 16:0: 2.522 G
SFA 18:0: 1.348 G
Fatty acids, total monounsaturated: 4.88 G
MUFA 16:1: 0.262 G
MUFA 18:1: 4.541 G
MUFA 20:1: 0.078 G
Fatty acids, total polyunsaturated: 1.666 G
PUFA 18:2: 1.455 G
PUFA 18:3: 0.055 G
PUFA 20:4: 0.093 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 99 MG
Tryptophan: 0.348 G
Threonine: 1.284 G
Isoleucine: 1.383 G
Leucine: 2.403 G
Lysine: 2.597 G
Methionine: 0.8 G
Cystine: 0.329 G
Phenylalanine: 1.213 G
Tyrosine: 1.157 G
Valine: 1.477 G
Arginine: 1.881 G
Histidine: 1.188 G
Alanine: 1.672 G
Aspartic acid: 2.731 G
Glutamic acid: 4.461 G
Glycine: 1.32 G
Proline: 1.181 G
Serine: 1.219 G
Hydroxyproline: 0.102 G
Pork, fresh, loin, country-style ribs, 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: 56.16 G
Energy: 247 KCAL
Energy: 1034 kJ
Protein: 27.74 G
Total lipid (fat): 14.26 G
Ash: 0.92 G
Calcium, Ca: 33 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 208 MG
Potassium, K: 297 MG
Sodium, Na: 60 MG
Zinc, Zn: 4.46 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 48.6 UG
Thiamin: 0.477 MG
Riboflavin: 0.296 MG
Niacin: 5.715 MG
Pantothenic acid: 1.427 MG
Vitamin B-6: 0.491 MG
Choline, total: 113.5 MG
Betaine: 3.7 MG
Vitamin B-12: 0.94 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 49 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Fatty acids, total saturated: 5.086 G
SFA 10:0: 0.012 G
SFA 12:0: 0.01 G
SFA 14:0: 0.181 G
SFA 15:0: 0.002 G
SFA 16:0: 3.15 G
SFA 17:0: 0.04 G
SFA 18:0: 1.665 G
SFA 20:0: 0.023 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 6.26 G
MUFA 16:1: 0.361 G
MUFA 17:1: 0.004 G
MUFA 18:1: 5.802 G
MUFA 18:1 c: 5.731 G
MUFA 20:1: 0.092 G
Fatty acids, total polyunsaturated: 1.629 G
PUFA 18:2: 1.413 G
PUFA 18:2 n-6 c,c: 1.372 G
PUFA 18:3: 0.064 G
PUFA 18:3 n-3 c,c,c (ALA): 0.062 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: 0.092 G
Fatty acids, total trans: 0.112 G
Fatty acids, total trans-monoenoic: 0.071 G
TFA 18:1 t: 0.071 G
TFA 18:2 t,t: 0.041 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 105 MG
Tryptophan: 0.292 G
Threonine: 1.245 G
Isoleucine: 1.365 G
Leucine: 2.363 G
Lysine: 2.573 G
Methionine: 0.764 G
Cystine: 0.32 G
Phenylalanine: 1.166 G
Tyrosine: 1.056 G
Valine: 1.45 G
Arginine: 1.846 G
Histidine: 1.198 G
Alanine: 1.628 G
Aspartic acid: 2.714 G
Glutamic acid: 4.429 G
Glycine: 1.25 G
Proline: 1.122 G
Serine: 1.199 G
Hydroxyproline: 0.071 G
Pork, fresh, loin, country-style ribs, 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: 140 KCAL
Energy: 584 kJ
Protein: 20.76 G
Total lipid (fat): 5.64 G
Ash: 1.01 G
Calcium, Ca: 21 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 338 MG
Sodium, Na: 67 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 34.8 UG
Thiamin: 0.394 MG
Riboflavin: 0.271 MG
Niacin: 3.097 MG
Pantothenic acid: 1.737 MG
Vitamin B-6: 0.577 MG
Choline, total: 87.3 MG
Betaine: 4.5 MG
Vitamin B-12: 1.01 UG
Vitamin E (alpha-tocopherol): 0.25 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: 2.012 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.072 G
SFA 15:0: 0.001 G
SFA 16:0: 1.246 G
SFA 17:0: 0.016 G
SFA 18:0: 0.659 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 2.477 G
MUFA 16:1: 0.143 G
MUFA 17:1: 0.002 G
MUFA 18:1: 2.296 G
MUFA 18:1 c: 2.267 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.645 G
PUFA 18:2: 0.559 G
PUFA 18:2 n-6 c,c: 0.543 G
PUFA 18:3: 0.025 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.021 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.036 G
TFA 18:1 t: 0.028 G
TFA 18:2 t,t: 0.016 G
Cholesterol: 74 MG
Tryptophan: 0.218 G
Threonine: 0.932 G
Isoleucine: 1.021 G
Leucine: 1.768 G
Lysine: 1.925 G
Methionine: 0.572 G
Cystine: 0.239 G
Phenylalanine: 0.872 G
Tyrosine: 0.79 G
Valine: 1.085 G
Arginine: 1.381 G
Histidine: 0.896 G
Alanine: 1.218 G
Aspartic acid: 2.03 G
Glutamic acid: 3.314 G
Glycine: 0.935 G
Proline: 0.839 G
Serine: 0.897 G
Hydroxyproline: 0.053 G
Pork, fresh, loin, sirloin (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
SIRLOIN
Water: 70.29 G
Energy: 168 KCAL
Energy: 704 kJ
Protein: 20.48 G
Total lipid (fat): 8.96 G
Ash: 0.95 G
Calcium, Ca: 14 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 209 MG
Potassium, K: 336 MG
Sodium, Na: 57 MG
Zinc, Zn: 1.95 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 29.2 UG
Thiamin: 0.492 MG
Riboflavin: 0.277 MG
Niacin: 6.093 MG
Pantothenic acid: 0.839 MG
Vitamin B-6: 0.756 MG
Choline, total: 79.2 MG
Betaine: 3.1 MG
Vitamin B-12: 0.56 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): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 2.978 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.106 G
SFA 15:0: 0.003 G
SFA 16:0: 1.835 G
SFA 17:0: 0.028 G
SFA 18:0: 0.985 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 6.922 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.186 G
MUFA 18:1: 3.342 G
MUFA 18:1 c: 3.287 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 2.209 G
PUFA 18:2: 1.015 G
PUFA 18:2 n-6 c,c: 0.987 G
PUFA 18:3: 0.047 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: 0.038 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.058 G
Fatty acids, total trans-monoenoic: 0.039 G
TFA 18:1 t: 0.055 G
TFA 18:2 t,t: 0.028 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 70 MG
Tryptophan: 0.216 G
Threonine: 0.919 G
Isoleucine: 1.008 G
Leucine: 1.745 G
Lysine: 1.899 G
Methionine: 0.564 G
Cystine: 0.236 G
Phenylalanine: 0.861 G
Tyrosine: 0.779 G
Valine: 1.07 G
Arginine: 1.363 G
Histidine: 0.885 G
Alanine: 1.202 G
Aspartic acid: 2.003 G
Glutamic acid: 3.269 G
Glycine: 0.923 G
Proline: 0.828 G
Serine: 0.885 G
Hydroxyproline: 0.053 G
Pork, fresh, loin, sirloin (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
SIRLOIN
LOIN
Water: 73.98 G
Energy: 129 KCAL
Energy: 538 kJ
Protein: 21.65 G
Total lipid (fat): 4.02 G
Ash: 1 G
Calcium, Ca: 12 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 219 MG
Potassium, K: 353 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.05 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 30.9 UG
Thiamin: 0.517 MG
Riboflavin: 0.292 MG
Niacin: 6.344 MG
Pantothenic acid: 0.875 MG
Vitamin B-6: 0.803 MG
Choline, total: 83.5 MG
Betaine: 3.1 MG
Vitamin B-12: 0.53 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
SFA 10:0: 0.003 G
SFA 12:0: 0.001 G
SFA 14:0: 0.044 G
SFA 16:0: 0.77 G
SFA 17:0: 0.01 G
SFA 18:0: 0.387 G
Fatty acids, total monounsaturated: 1.537 G
MUFA 16:1: 0.094 G
MUFA 18:1: 1.426 G
MUFA 18:1 c: 1.409 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.424 G
PUFA 18:2: 0.362 G
PUFA 18:2 n-6 c,c: 0.353 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: 0.013 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.034 G
TFA 18:1 t: 0.018 G
TFA 18:2 t,t: 0.009 G
Cholesterol: 69 MG
Tryptophan: 0.228 G
Threonine: 0.972 G
Isoleucine: 1.065 G
Leucine: 1.844 G
Lysine: 2.008 G
Methionine: 0.596 G
Cystine: 0.25 G
Phenylalanine: 0.91 G
Tyrosine: 0.824 G
Valine: 1.131 G
Arginine: 1.44 G
Histidine: 0.935 G
Alanine: 1.271 G
Aspartic acid: 2.118 G
Glutamic acid: 3.456 G
Glycine: 0.975 G
Proline: 0.875 G
Serine: 0.936 G
Hydroxyproline: 0.056 G
Pork, fresh, loin, sirloin (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.
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
SIRLOIN
Water: 73.16 G
Energy: 133 KCAL
Energy: 555 kJ
Protein: 22.49 G
Total lipid (fat): 4.05 G
Ash: 1.28 G
Calcium, Ca: 9 MG
Iron, Fe: 0.55 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 247 MG
Potassium, K: 354 MG
Sodium, Na: 63 MG
Zinc, Zn: 1.7 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.7 UG
Thiamin: 0.6 MG
Riboflavin: 0.252 MG
Niacin: 7.239 MG
Pantothenic acid: 0.721 MG
Vitamin B-6: 0.6 MG
Choline, total: 77.3 MG
Betaine: 3 MG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 1.393 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.052 G
SFA 15:0: 0.004 G
SFA 16:0: 0.867 G
SFA 17:0: 0.009 G
SFA 18:0: 0.456 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 1.722 G
MUFA 16:1: 0.1 G
MUFA 18:1: 1.595 G
MUFA 18:1 c: 1.577 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.708 G
PUFA 18:2: 0.6 G
PUFA 18:2 n-6 c,c: 0.597 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.06 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.021 G
Fatty acids, total trans-monoenoic: 0.018 G
TFA 18:1 t: 0.018 G
TFA 18:2 t not further defined: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 63 MG
Tryptophan: 0.268 G
Threonine: 0.989 G
Isoleucine: 1.065 G
Leucine: 1.851 G
Lysine: 2.001 G
Methionine: 0.617 G
Cystine: 0.254 G
Phenylalanine: 0.935 G
Tyrosine: 0.891 G
Valine: 1.138 G
Arginine: 1.449 G
Histidine: 0.915 G
Alanine: 1.288 G
Aspartic acid: 2.104 G
Glutamic acid: 3.436 G
Glycine: 1.017 G
Proline: 0.91 G
Serine: 0.939 G
Hydroxyproline: 0.078 G
Pork, fresh, loin, sirloin (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.
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
SIRLOIN
Water: 74.3 G
Energy: 121 KCAL
Energy: 505 kJ
Protein: 22.81 G
Total lipid (fat): 2.59 G
Ash: 1.3 G
Calcium, Ca: 9 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 251 MG
Potassium, K: 354 MG
Sodium, Na: 63 MG
Zinc, Zn: 1.72 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 37.4 UG
Thiamin: 0.61 MG
Riboflavin: 0.256 MG
Niacin: 7.348 MG
Pantothenic acid: 0.728 MG
Vitamin B-6: 0.611 MG
Choline, total: 78.4 MG
Betaine: 3 MG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 0.906 G
SFA 14:0: 0.033 G
SFA 15:0: 0.003 G
SFA 16:0: 0.566 G
SFA 17:0: 0.004 G
SFA 18:0: 0.3 G
Fatty acids, total monounsaturated: 1.099 G
MUFA 16:1: 0.072 G
MUFA 18:1: 1.011 G
MUFA 18:1 c: 1.004 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.413 G
PUFA 18:2: 0.335 G
PUFA 18:2 n-6 c,c: 0.335 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.058 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.007 G
Fatty acids, total trans-monoenoic: 0.007 G
TFA 18:1 t: 0.007 G
Cholesterol: 63 MG
Tryptophan: 0.271 G
Threonine: 1.003 G
Isoleucine: 1.08 G
Leucine: 1.877 G
Lysine: 2.028 G
Methionine: 0.625 G
Cystine: 0.257 G
Phenylalanine: 0.948 G
Tyrosine: 0.904 G
Valine: 1.154 G
Arginine: 1.47 G
Histidine: 0.928 G
Alanine: 1.306 G
Aspartic acid: 2.133 G
Glutamic acid: 3.484 G
Glycine: 1.031 G
Proline: 0.922 G
Serine: 0.952 G
Hydroxyproline: 0.08 G
Pork, fresh, loin, sirloin (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
SIRLOIN
LOIN
Water: 58.88 G
Energy: 234 KCAL
Energy: 979 kJ
Protein: 28.81 G
Total lipid (fat): 12.31 G
Ash: 1.2 G
Calcium, Ca: 12 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 285 MG
Potassium, K: 400 MG
Sodium, Na: 58 MG
Zinc, Zn: 1.97 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 44.1 UG
Thiamin: 0.633 MG
Riboflavin: 0.264 MG
Niacin: 7.537 MG
Pantothenic acid: 0.966 MG
Vitamin B-6: 0.507 MG
Choline, total: 84.7 MG
Betaine: 3.3 MG
Vitamin B-12: 0.63 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 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: 4.294 G
SFA 10:0: 0.01 G
SFA 12:0: 0.007 G
SFA 14:0: 0.158 G
SFA 15:0: 0.004 G
SFA 16:0: 2.671 G
SFA 17:0: 0.042 G
SFA 18:0: 1.382 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 5.18 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.272 G
MUFA 18:1: 4.823 G
MUFA 18:1 c: 4.756 G
MUFA 20:1: 0.084 G
Fatty acids, total polyunsaturated: 2.16 G
PUFA 18:2: 1.893 G
PUFA 18:2 n-6 c,c: 1.881 G
PUFA 18:3: 0.077 G
PUFA 18:3 n-3 c,c,c (ALA): 0.075 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.072 G
PUFA 20:3: 0.008 G
PUFA 20:4: 0.095 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.078 G
Fatty acids, total trans-monoenoic: 0.067 G
TFA 18:1 t: 0.067 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 87 MG
Tryptophan: 0.343 G
Threonine: 1.267 G
Isoleucine: 1.364 G
Leucine: 2.371 G
Lysine: 2.562 G
Methionine: 0.79 G
Cystine: 0.325 G
Phenylalanine: 1.197 G
Tyrosine: 1.142 G
Valine: 1.457 G
Arginine: 1.857 G
Histidine: 1.172 G
Alanine: 1.65 G
Aspartic acid: 2.695 G
Glutamic acid: 4.402 G
Glycine: 1.302 G
Proline: 1.165 G
Serine: 1.203 G
Hydroxyproline: 0.101 G
Pork, fresh, loin, sirloin (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
SIRLOIN
LOIN
Water: 60.58 G
Energy: 222 KCAL
Energy: 928 kJ
Protein: 26.96 G
Total lipid (fat): 11.82 G
Ash: 1.21 G
Calcium, Ca: 60 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 280 MG
Potassium, K: 363 MG
Sodium, Na: 86 MG
Zinc, Zn: 3.6 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 41.8 UG
Thiamin: 0.695 MG
Riboflavin: 0.278 MG
Niacin: 8.414 MG
Pantothenic acid: 1.254 MG
Vitamin B-6: 0.562 MG
Choline, total: 91 MG
Betaine: 3.6 MG
Vitamin B-12: 0.75 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 4.045 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.153 G
SFA 15:0: 0.004 G
SFA 16:0: 2.517 G
SFA 17:0: 0.025 G
SFA 18:0: 1.306 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 4.842 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.257 G
MUFA 18:1: 4.508 G
MUFA 18:1 c: 2.806 G
MUFA 20:1: 0.075 G
Fatty acids, total polyunsaturated: 1.908 G
PUFA 18:2: 1.673 G
PUFA 18:2 n-6 c,c: 1.083 G
PUFA 18:3: 0.062 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.044 G
PUFA 20:3: 0.006 G
PUFA 20:4: 0.094 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.05 G
Fatty acids, total trans-monoenoic: 0.04 G
TFA 18:1 t: 0.04 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 87 MG
Tryptophan: 0.321 G
Threonine: 1.185 G
Isoleucine: 1.276 G
Leucine: 2.219 G
Lysine: 2.397 G
Methionine: 0.739 G
Cystine: 0.304 G
Phenylalanine: 1.12 G
Tyrosine: 1.068 G
Valine: 1.363 G
Arginine: 1.737 G
Histidine: 1.096 G
Alanine: 1.544 G
Aspartic acid: 2.521 G
Glutamic acid: 4.118 G
Glycine: 1.218 G
Proline: 1.09 G
Serine: 1.126 G
Hydroxyproline: 0.094 G
Pork, fresh, loin, sirloin (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
SIRLOIN
LOIN
Water: 62.16 G
Energy: 195 KCAL
Energy: 814 kJ
Protein: 31 G
Total lipid (fat): 6.9 G
Ash: 1.28 G
Calcium, Ca: 11 MG
Iron, Fe: 0.73 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 303 MG
Potassium, K: 428 MG
Sodium, Na: 58 MG
Zinc, Zn: 2.09 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 47.4 UG
Thiamin: 0.676 MG
Riboflavin: 0.271 MG
Niacin: 7.982 MG
Pantothenic acid: 1.011 MG
Vitamin B-6: 0.538 MG
Choline, total: 89.9 MG
Betaine: 3.5 MG
Vitamin B-12: 0.64 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.25 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: 2.327 G
SFA 10:0: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.085 G
SFA 16:0: 1.441 G
SFA 17:0: 0.023 G
SFA 18:0: 0.76 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.785 G
MUFA 16:1: 0.16 G
MUFA 18:1: 2.583 G
MUFA 18:1 c: 2.548 G
MUFA 20:1: 0.042 G
Fatty acids, total polyunsaturated: 1.217 G
PUFA 18:2: 1.038 G
PUFA 18:2 n-6 c,c: 1.035 G
PUFA 18:3: 0.04 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 20:2 n-6 c,c: 0.037 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.087 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.038 G
Fatty acids, total trans-monoenoic: 0.035 G
TFA 18:1 t: 0.035 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 88 MG
Tryptophan: 0.369 G
Threonine: 1.363 G
Isoleucine: 1.468 G
Leucine: 2.552 G
Lysine: 2.757 G
Methionine: 0.85 G
Cystine: 0.35 G
Phenylalanine: 1.288 G
Tyrosine: 1.228 G
Valine: 1.568 G
Arginine: 1.998 G
Histidine: 1.261 G
Alanine: 1.776 G
Aspartic acid: 2.9 G
Glutamic acid: 4.736 G
Glycine: 1.401 G
Proline: 1.253 G
Serine: 1.295 G
Hydroxyproline: 0.108 G
Pork, fresh, loin, sirloin (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
SIRLOIN
LOIN
Water: 64.61 G
Energy: 174 KCAL
Energy: 729 kJ
Protein: 29.29 G
Total lipid (fat): 5.45 G
Ash: 1.31 G
Calcium, Ca: 65 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 300 MG
Potassium, K: 391 MG
Sodium, Na: 89 MG
Zinc, Zn: 3.94 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 45.3 UG
Thiamin: 0.752 MG
Riboflavin: 0.287 MG
Niacin: 9.035 MG
Pantothenic acid: 1.342 MG
Vitamin B-6: 0.606 MG
Choline, total: 97.8 MG
Betaine: 3.8 MG
Vitamin B-12: 0.77 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 38 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 1.718 G
SFA 14:0: 0.066 G
SFA 16:0: 1.063 G
SFA 18:0: 0.572 G
Fatty acids, total monounsaturated: 2.007 G
MUFA 16:1: 0.124 G
MUFA 18:1: 1.857 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.777 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.084 G
PUFA 22:5 n-3 (DPA): 0.005 G
Cholesterol: 88 MG
Tryptophan: 0.349 G
Threonine: 1.288 G
Isoleucine: 1.387 G
Leucine: 2.411 G
Lysine: 2.605 G
Methionine: 0.803 G
Cystine: 0.33 G
Phenylalanine: 1.217 G
Tyrosine: 1.161 G
Valine: 1.482 G
Arginine: 1.887 G
Histidine: 1.191 G
Alanine: 1.678 G
Aspartic acid: 2.74 G
Glutamic acid: 4.475 G
Glycine: 1.324 G
Proline: 1.184 G
Serine: 1.223 G
Hydroxyproline: 0.102 G
Pork, fresh, loin, sirloin (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*.
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
SIRLOIN
Water: 65.78 G
Energy: 171 KCAL
Energy: 714 kJ
Protein: 28.41 G
Total lipid (fat): 5.47 G
Ash: 1.41 G
Calcium, Ca: 11 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 291 MG
Potassium, K: 411 MG
Sodium, Na: 56 MG
Zinc, Zn: 2.01 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 45.5 UG
Thiamin: 0.656 MG
Riboflavin: 0.265 MG
Niacin: 7.76 MG
Pantothenic acid: 0.985 MG
Vitamin B-6: 0.523 MG
Choline, total: 87.4 MG
Betaine: 3.4 MG
Vitamin B-12: 0.62 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 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: 1.87 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.068 G
SFA 15:0: 0.001 G
SFA 16:0: 1.16 G
SFA 17:0: 0.004 G
SFA 18:0: 0.607 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 2.246 G
MUFA 16:1: 0.125 G
MUFA 18:1: 2.086 G
MUFA 18:1 c: 0.422 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 0.963 G
PUFA 18:2: 0.83 G
PUFA 18:2 n-6 c,c: 0.163 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.059 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.008 G
Fatty acids, total trans-monoenoic: 0.006 G
TFA 18:1 t: 0.006 G
TFA 18:2 t not further defined: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 80 MG
Tryptophan: 0.338 G
Threonine: 1.249 G
Isoleucine: 1.345 G
Leucine: 2.338 G
Lysine: 2.526 G
Methionine: 0.779 G
Cystine: 0.32 G
Phenylalanine: 1.18 G
Tyrosine: 1.126 G
Valine: 1.437 G
Arginine: 1.83 G
Histidine: 1.156 G
Alanine: 1.627 G
Aspartic acid: 2.657 G
Glutamic acid: 4.34 G
Glycine: 1.284 G
Proline: 1.149 G
Serine: 1.186 G
Hydroxyproline: 0.099 G
Pork, fresh, loin, sirloin (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.
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
SIRLOIN
Water: 65.98 G
Energy: 170 KCAL
Energy: 712 kJ
Protein: 28.19 G
Total lipid (fat): 5.53 G
Ash: 1.37 G
Calcium, Ca: 11 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 292 MG
Potassium, K: 420 MG
Sodium, Na: 65 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 45.3 UG
Thiamin: 0.653 MG
Riboflavin: 0.29 MG
Niacin: 8.654 MG
Pantothenic acid: 1.295 MG
Vitamin B-6: 0.584 MG
Choline, total: 105.6 MG
Betaine: 4.1 MG
Vitamin B-12: 0.75 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.26 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: 1.785 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.068 G
SFA 15:0: 0.003 G
SFA 16:0: 1.107 G
SFA 17:0: 0.014 G
SFA 18:0: 0.587 G
SFA 20:0: 0.004 G
Fatty acids, total monounsaturated: 2.106 G
MUFA 16:1: 0.123 G
MUFA 18:1: 1.953 G
MUFA 18:1 c: 1.936 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.822 G
PUFA 18:2: 0.701 G
PUFA 18:2 n-6 c,c: 0.699 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:2 n-6 c,c: 0.023 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.069 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.019 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 18:1 t: 0.017 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 76 MG
Tryptophan: 0.336 G
Threonine: 1.24 G
Isoleucine: 1.335 G
Leucine: 2.32 G
Lysine: 2.507 G
Methionine: 0.773 G
Cystine: 0.318 G
Phenylalanine: 1.171 G
Tyrosine: 1.117 G
Valine: 1.426 G
Arginine: 1.816 G
Histidine: 1.147 G
Alanine: 1.615 G
Aspartic acid: 2.637 G
Glutamic acid: 4.306 G
Glycine: 1.274 G
Proline: 1.14 G
Serine: 1.177 G
Hydroxyproline: 0.098 G
Pork, fresh, loin, sirloin (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*.
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
SIRLOIN
Water: 66.41 G
Energy: 163 KCAL
Energy: 683 kJ
Protein: 28.75 G
Total lipid (fat): 4.5 G
Ash: 1.43 G
Calcium, Ca: 11 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 294 MG
Potassium, K: 416 MG
Sodium, Na: 56 MG
Zinc, Zn: 2.04 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 46.1 UG
Thiamin: 0.663 MG
Riboflavin: 0.266 MG
Niacin: 7.834 MG
Pantothenic acid: 0.993 MG
Vitamin B-6: 0.528 MG
Choline, total: 88.3 MG
Betaine: 3.4 MG
Vitamin B-12: 0.63 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.18 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: 1.517 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.055 G
SFA 16:0: 0.94 G
SFA 18:0: 0.496 G
Fatty acids, total monounsaturated: 1.816 G
MUFA 16:1: 0.104 G
MUFA 18:1: 1.685 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.794 G
PUFA 18:2: 0.677 G
PUFA 18:3: 0.026 G
PUFA 20:4: 0.057 G
PUFA 22:5 n-3 (DPA): 0.007 G
Cholesterol: 80 MG
Tryptophan: 0.342 G
Threonine: 1.264 G
Isoleucine: 1.361 G
Leucine: 2.366 G
Lysine: 2.557 G
Methionine: 0.788 G
Cystine: 0.324 G
Phenylalanine: 1.195 G
Tyrosine: 1.139 G
Valine: 1.454 G
Arginine: 1.853 G
Histidine: 1.169 G
Alanine: 1.647 G
Aspartic acid: 2.689 G
Glutamic acid: 4.392 G
Glycine: 1.299 G
Proline: 1.162 G
Serine: 1.201 G
Hydroxyproline: 0.1 G
Pork, fresh, loin, sirloin (chops), boneless, 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
SIRLOIN
Water: 66.75 G
Energy: 161 KCAL
Energy: 676 kJ
Protein: 28.6 G
Total lipid (fat): 4.36 G
Ash: 1.38 G
Calcium, Ca: 11 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 296 MG
Potassium, K: 425 MG
Sodium, Na: 66 MG
Zinc, Zn: 2.18 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 45.9 UG
Thiamin: 0.662 MG
Riboflavin: 0.292 MG
Niacin: 8.761 MG
Pantothenic acid: 1.31 MG
Vitamin B-6: 0.591 MG
Choline, total: 107 MG
Betaine: 4.1 MG
Vitamin B-12: 0.75 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.26 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: 1.357 G
SFA 14:0: 0.052 G
SFA 15:0: 0.002 G
SFA 16:0: 0.84 G
SFA 17:0: 0.01 G
SFA 18:0: 0.452 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 1.585 G
MUFA 16:1: 0.098 G
MUFA 18:1: 1.467 G
MUFA 18:1 c: 1.457 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.614 G
PUFA 18:2: 0.513 G
PUFA 18:2 n-6 c,c: 0.513 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: 0.016 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 0.01 G
Fatty acids, total trans-monoenoic: 0.01 G
TFA 18:1 t: 0.01 G
Cholesterol: 76 MG
Tryptophan: 0.34 G
Threonine: 1.258 G
Isoleucine: 1.354 G
Leucine: 2.354 G
Lysine: 2.544 G
Methionine: 0.784 G
Cystine: 0.322 G
Phenylalanine: 1.188 G
Tyrosine: 1.133 G
Valine: 1.447 G
Arginine: 1.843 G
Histidine: 1.163 G
Alanine: 1.638 G
Aspartic acid: 2.675 G
Glutamic acid: 4.369 G
Glycine: 1.293 G
Proline: 1.156 G
Serine: 1.194 G
Hydroxyproline: 0.1 G
Pork, fresh, loin, sirloin (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
SIRLOIN
LOIN
Water: 59.34 G
Energy: 230 KCAL
Energy: 961 kJ
Protein: 26.64 G
Total lipid (fat): 12.87 G
Ash: 1.07 G
Calcium, Ca: 15 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 228 MG
Potassium, K: 340 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.52 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 44.4 UG
Thiamin: 0.639 MG
Riboflavin: 0.36 MG
Niacin: 7.865 MG
Pantothenic acid: 1.037 MG
Vitamin B-6: 0.75 MG
Choline, total: 90.7 MG
Betaine: 4.4 MG
Vitamin B-12: 0.64 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: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 4.113 G
SFA 10:0: 0.01 G
SFA 12:0: 0.005 G
SFA 14:0: 0.147 G
SFA 15:0: 0.002 G
SFA 16:0: 2.553 G
SFA 17:0: 0.038 G
SFA 18:0: 1.338 G
SFA 20:0: 0.019 G
Fatty acids, total monounsaturated: 5.042 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.282 G
MUFA 17:1: 0.006 G
MUFA 18:1: 4.688 G
MUFA 18:1 c: 4.62 G
MUFA 20:1: 0.065 G
Fatty acids, total polyunsaturated: 1.499 G
PUFA 18:2: 1.304 G
PUFA 18:2 n-6 c,c: 1.269 G
PUFA 18:3: 0.059 G
PUFA 18:3 n-3 c,c,c (ALA): 0.058 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.047 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.084 G
Fatty acids, total trans: 0.103 G
Fatty acids, total trans-monoenoic: 0.068 G
TFA 18:1 t: 0.068 G
TFA 18:2 t,t: 0.034 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 89 MG
Tryptophan: 0.28 G
Threonine: 1.196 G
Isoleucine: 1.311 G
Leucine: 2.269 G
Lysine: 2.471 G
Methionine: 0.734 G
Cystine: 0.307 G
Phenylalanine: 1.12 G
Tyrosine: 1.014 G
Valine: 1.392 G
Arginine: 1.772 G
Histidine: 1.151 G
Alanine: 1.564 G
Aspartic acid: 2.606 G
Glutamic acid: 4.253 G
Glycine: 1.2 G
Proline: 1.077 G
Serine: 1.152 G
Hydroxyproline: 0.068 G
Pork, fresh, loin, sirloin (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
SIRLOIN
LOIN
Water: 61.74 G
Energy: 204 KCAL
Energy: 852 kJ
Protein: 27.78 G
Total lipid (fat): 9.44 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 235 MG
Potassium, K: 352 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.62 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 46.4 UG
Thiamin: 0.665 MG
Riboflavin: 0.376 MG
Niacin: 8.165 MG
Pantothenic acid: 1.075 MG
Vitamin B-6: 0.785 MG
Choline, total: 94.4 MG
Betaine: 4.6 MG
Vitamin B-12: 0.61 UG
Vitamin E (alpha-tocopherol): 0.1 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: 2.871 G
SFA 10:0: 0.008 G
SFA 12:0: 0.002 G
SFA 14:0: 0.104 G
SFA 16:0: 1.81 G
SFA 17:0: 0.024 G
SFA 18:0: 0.91 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 3.612 G
MUFA 16:1: 0.222 G
MUFA 18:1: 3.351 G
MUFA 18:1 c: 3.309 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.997 G
PUFA 18:2: 0.85 G
PUFA 18:2 n-6 c,c: 0.829 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: 0.029 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.079 G
Fatty acids, total trans: 0.063 G
Fatty acids, total trans-monoenoic: 0.041 G
TFA 18:1 t: 0.041 G
TFA 18:2 t,t: 0.022 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 89 MG
Tryptophan: 0.292 G
Threonine: 1.247 G
Isoleucine: 1.367 G
Leucine: 2.367 G
Lysine: 2.577 G
Methionine: 0.765 G
Cystine: 0.321 G
Phenylalanine: 1.168 G
Tyrosine: 1.057 G
Valine: 1.452 G
Arginine: 1.849 G
Histidine: 1.2 G
Alanine: 1.631 G
Aspartic acid: 2.718 G
Glutamic acid: 4.435 G
Glycine: 1.252 G
Proline: 1.123 G
Serine: 1.201 G
Hydroxyproline: 0.071 G
Pork, fresh, loin, sirloin (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.
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
SIRLOIN
Water: 62.82 G
Energy: 192 KCAL
Energy: 805 kJ
Protein: 29.62 G
Total lipid (fat): 7.32 G
Ash: 1.42 G
Calcium, Ca: 13 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 304 MG
Potassium, K: 398 MG
Sodium, Na: 66 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 44.7 UG
Thiamin: 0.705 MG
Riboflavin: 0.327 MG
Niacin: 8.055 MG
Pantothenic acid: 1.616 MG
Vitamin B-6: 0.533 MG
Choline, total: 96.9 MG
Betaine: 3.8 MG
Vitamin B-12: 0.93 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: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 2.528 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.097 G
SFA 15:0: 0.001 G
SFA 16:0: 1.579 G
SFA 17:0: 0.023 G
SFA 18:0: 0.812 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 3.068 G
MUFA 16:1: 0.172 G
MUFA 18:1: 2.849 G
MUFA 18:1 c: 2.813 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 1.198 G
PUFA 18:2: 1.043 G
PUFA 18:2 n-6 c,c: 1.039 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.037 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.038 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.069 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.04 G
Fatty acids, total trans-monoenoic: 0.036 G
TFA 18:1 t: 0.036 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 84 MG
Tryptophan: 0.353 G
Threonine: 1.303 G
Isoleucine: 1.402 G
Leucine: 2.438 G
Lysine: 2.634 G
Methionine: 0.812 G
Cystine: 0.334 G
Phenylalanine: 1.231 G
Tyrosine: 1.174 G
Valine: 1.498 G
Arginine: 1.909 G
Histidine: 1.205 G
Alanine: 1.697 G
Aspartic acid: 2.771 G
Glutamic acid: 4.525 G
Glycine: 1.339 G
Proline: 1.198 G
Serine: 1.237 G
Hydroxyproline: 0.103 G
Pork, fresh, loin, sirloin (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.
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
SIRLOIN
Water: 64.07 G
Energy: 178 KCAL
Energy: 743 kJ
Protein: 30.39 G
Total lipid (fat): 5.31 G
Ash: 1.45 G
Calcium, Ca: 12 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 311 MG
Potassium, K: 408 MG
Sodium, Na: 66 MG
Zinc, Zn: 2.25 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 45.9 UG
Thiamin: 0.722 MG
Riboflavin: 0.332 MG
Niacin: 8.224 MG
Pantothenic acid: 1.654 MG
Vitamin B-6: 0.544 MG
Choline, total: 99.1 MG
Betaine: 3.8 MG
Vitamin B-12: 0.94 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.2 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: 1.798 G
SFA 10:0: 0.003 G
SFA 14:0: 0.07 G
SFA 16:0: 1.123 G
SFA 17:0: 0.016 G
SFA 18:0: 0.581 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 2.181 G
MUFA 16:1: 0.13 G
MUFA 18:1: 2.019 G
MUFA 18:1 c: 1.995 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.844 G
PUFA 18:2: 0.723 G
PUFA 18:2 n-6 c,c: 0.722 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:2 n-6 c,c: 0.025 G
PUFA 20:4: 0.066 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.026 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 84 MG
Tryptophan: 0.362 G
Threonine: 1.336 G
Isoleucine: 1.439 G
Leucine: 2.501 G
Lysine: 2.703 G
Methionine: 0.833 G
Cystine: 0.343 G
Phenylalanine: 1.263 G
Tyrosine: 1.204 G
Valine: 1.537 G
Arginine: 1.958 G
Histidine: 1.236 G
Alanine: 1.741 G
Aspartic acid: 2.843 G
Glutamic acid: 4.643 G
Glycine: 1.374 G
Proline: 1.229 G
Serine: 1.269 G
Hydroxyproline: 0.106 G
Pork, fresh, loin, tenderloin, 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
TENDERLOIN
Water: 61.09 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 29.86 G
Total lipid (fat): 8.11 G
Ash: 2.49 G
Calcium, Ca: 5 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 290 MG
Potassium, K: 444 MG
Sodium, Na: 64 MG
Zinc, Zn: 2.89 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 47.7 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.968 MG
Riboflavin: 0.378 MG
Niacin: 5.054 MG
Pantothenic acid: 0.899 MG
Vitamin B-6: 0.515 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 0.98 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 2.93 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.1 G
SFA 16:0: 1.79 G
SFA 18:0: 0.97 G
Fatty acids, total monounsaturated: 3.34 G
MUFA 16:1: 0.23 G
MUFA 18:1: 3.01 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.74 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
Cholesterol: 94 MG
Tryptophan: 0.376 G
Threonine: 1.358 G
Isoleucine: 1.39 G
Leucine: 2.389 G
Lysine: 2.68 G
Methionine: 0.786 G
Cystine: 0.379 G
Phenylalanine: 1.19 G
Tyrosine: 1.034 G
Valine: 1.616 G
Arginine: 1.866 G
Histidine: 1.182 G
Alanine: 1.744 G
Aspartic acid: 2.76 G
Glutamic acid: 4.648 G
Glycine: 1.463 G
Proline: 1.224 G
Serine: 1.233 G
Pork, fresh, loin, tenderloin, 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
TENDERLOIN
Water: 69.11 G
Energy: 147 KCAL
Energy: 615 kJ
Protein: 26.04 G
Total lipid (fat): 3.96 G
Ash: 1.2 G
Calcium, Ca: 6 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 265 MG
Potassium, K: 419 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.41 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 38 UG
Thiamin: 0.944 MG
Riboflavin: 0.385 MG
Niacin: 7.402 MG
Pantothenic acid: 1.008 MG
Vitamin B-6: 0.735 MG
Choline, total: 88.5 MG
Betaine: 4.3 MG
Vitamin B-12: 0.57 UG
Vitamin A, IU: 1 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.02 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: 1.358 G
SFA 14:0: 0.045 G
SFA 16:0: 0.832 G
SFA 17:0: 0.013 G
SFA 18:0: 0.465 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 1.521 G
MUFA 16:1: 0.089 G
MUFA 17:1: 0.001 G
MUFA 18:1: 1.408 G
MUFA 18:1 c: 1.384 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.569 G
PUFA 18:2: 0.48 G
PUFA 18:2 n-6 c,c: 0.467 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: 0.015 G
PUFA 20:4: 0.057 G
Fatty acids, total trans: 0.038 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 73 MG
Tryptophan: 0.274 G
Threonine: 1.169 G
Isoleucine: 1.281 G
Leucine: 2.219 G
Lysine: 2.415 G
Methionine: 0.717 G
Cystine: 0.3 G
Phenylalanine: 1.095 G
Tyrosine: 0.991 G
Valine: 1.361 G
Arginine: 1.733 G
Histidine: 1.125 G
Alanine: 1.529 G
Aspartic acid: 2.548 G
Glutamic acid: 4.158 G
Glycine: 1.173 G
Proline: 1.053 G
Serine: 1.126 G
Hydroxyproline: 0.067 G
Pork, fresh, loin, tenderloin, 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
TENDERLOIN
Water: 74.97 G
Energy: 120 KCAL
Energy: 502 kJ
Protein: 20.65 G
Total lipid (fat): 3.53 G
Ash: 1.01 G
Calcium, Ca: 6 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 243 MG
Potassium, K: 393 MG
Sodium, Na: 52 MG
Zinc, Zn: 1.87 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 30.3 UG
Thiamin: 0.982 MG
Riboflavin: 0.337 MG
Niacin: 6.61 MG
Pantothenic acid: 0.837 MG
Vitamin B-6: 0.765 MG
Choline, total: 79.7 MG
Betaine: 3 MG
Vitamin B-12: 0.52 UG
Vitamin A, IU: 2 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Tocopherol, gamma: 0.03 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: 1.181 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.039 G
SFA 15:0: 0.001 G
SFA 16:0: 0.725 G
SFA 17:0: 0.008 G
SFA 18:0: 0.404 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 1.355 G
MUFA 16:1: 0.075 G
MUFA 18:1: 1.259 G
MUFA 18:1 c: 1.237 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.562 G
PUFA 18:2: 0.476 G
PUFA 18:2 n-6 c,c: 0.463 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: 0.014 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.036 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 65 MG
Tryptophan: 0.217 G
Threonine: 0.927 G
Isoleucine: 1.016 G
Leucine: 1.759 G
Lysine: 1.915 G
Methionine: 0.569 G
Cystine: 0.238 G
Phenylalanine: 0.868 G
Tyrosine: 0.786 G
Valine: 1.079 G
Arginine: 1.374 G
Histidine: 0.892 G
Alanine: 1.212 G
Aspartic acid: 2.02 G
Glutamic acid: 3.296 G
Glycine: 0.93 G
Proline: 0.835 G
Serine: 0.893 G
Hydroxyproline: 0.053 G
Pork, fresh, loin, tenderloin, separable lean and fat, with added solution, 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.
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: 72.64 G
Energy: 121 KCAL
Energy: 504 kJ
Protein: 21.5 G
Total lipid (fat): 3.7 G
Ash: 1.85 G
Carbohydrate, by difference: 0.31 G
Calcium, Ca: 5 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 315 MG
Potassium, K: 563 MG
Sodium, Na: 230 MG
Zinc, Zn: 1.99 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 45.4 UG
Thiamin: 0.784 MG
Riboflavin: 0.358 MG
Niacin: 7.36 MG
Pantothenic acid: 0.833 MG
Vitamin B-6: 0.607 MG
Choline, total: 73.2 MG
Betaine: 3.6 MG
Vitamin B-12: 0.48 UG
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.27 G
SFA 14:0: 0.042 G
SFA 16:0: 0.777 G
SFA 17:0: 0.012 G
SFA 18:0: 0.435 G
Fatty acids, total monounsaturated: 1.424 G
MUFA 16:1: 0.082 G
MUFA 17:1: 0.001 G
MUFA 18:1: 1.32 G
MUFA 18:1 c: 1.297 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.531 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.437 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: 0.014 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.036 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 57 MG
Tryptophan: 0.226 G
Threonine: 0.965 G
Isoleucine: 1.058 G
Leucine: 1.831 G
Lysine: 1.994 G
Methionine: 0.592 G
Cystine: 0.248 G
Phenylalanine: 0.904 G
Tyrosine: 0.818 G
Valine: 1.123 G
Arginine: 1.431 G
Histidine: 0.929 G
Alanine: 1.262 G
Aspartic acid: 2.103 G
Glutamic acid: 3.432 G
Glycine: 0.969 G
Proline: 0.869 G
Serine: 0.93 G
Hydroxyproline: 0.055 G
Pork, fresh, loin, tenderloin, separable lean and fat, with added solution, 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
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: 76.1 G
Energy: 114 KCAL
Energy: 478 kJ
Protein: 20.16 G
Total lipid (fat): 3.14 G
Ash: 1.54 G
Calcium, Ca: 5 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 286 MG
Potassium, K: 519 MG
Sodium, Na: 239 MG
Zinc, Zn: 1.72 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 34.7 UG
Thiamin: 0.745 MG
Riboflavin: 0.333 MG
Niacin: 6.382 MG
Pantothenic acid: 0.819 MG
Vitamin B-6: 0.746 MG
Choline, total: 77.7 MG
Betaine: 2.9 MG
Vitamin B-12: 0.52 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: 1.045 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.034 G
SFA 15:0: 0.001 G
SFA 16:0: 0.642 G
SFA 17:0: 0.007 G
SFA 18:0: 0.358 G
Fatty acids, total monounsaturated: 1.198 G
MUFA 16:1: 0.067 G
MUFA 18:1: 1.112 G
MUFA 18:1 c: 1.092 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.503 G
PUFA 18:2: 0.424 G
PUFA 18:2 n-6 c,c: 0.413 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 20:3: 0.001 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.032 G
Fatty acids, total trans-monoenoic: 0.02 G
TFA 18:1 t: 0.02 G
TFA 18:2 t,t: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 49 MG
Tryptophan: 0.212 G
Threonine: 0.905 G
Isoleucine: 0.992 G
Leucine: 1.717 G
Lysine: 1.869 G
Methionine: 0.555 G
Cystine: 0.233 G
Phenylalanine: 0.847 G
Tyrosine: 0.767 G
Valine: 1.053 G
Arginine: 1.341 G
Histidine: 0.871 G
Alanine: 1.183 G
Aspartic acid: 1.972 G
Glutamic acid: 3.218 G
Glycine: 0.908 G
Proline: 0.815 G
Serine: 0.871 G
Hydroxyproline: 0.052 G
Pork, fresh, loin, tenderloin, 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).
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.
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
TENDERLOIN
Water: 62.3 G
Energy: 187 KCAL
Energy: 782 kJ
Protein: 30.42 G
Total lipid (fat): 6.33 G
Ash: 2.55 G
Calcium, Ca: 5 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 295 MG
Potassium, K: 451 MG
Sodium, Na: 65 MG
Zinc, Zn: 2.95 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 51.6 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.988 MG
Riboflavin: 0.387 MG
Niacin: 5.135 MG
Pantothenic acid: 0.917 MG
Vitamin B-6: 0.528 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 1 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Fatty acids, total saturated: 2.24 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.07 G
SFA 16:0: 1.37 G
SFA 18:0: 0.74 G
Fatty acids, total monounsaturated: 2.58 G
MUFA 16:1: 0.19 G
MUFA 18:1: 2.31 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.56 G
PUFA 18:2: 0.49 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.04 G
Cholesterol: 94 MG
Tryptophan: 0.386 G
Threonine: 1.389 G
Isoleucine: 1.424 G
Leucine: 2.441 G
Lysine: 2.736 G
Methionine: 0.805 G
Cystine: 0.388 G
Phenylalanine: 1.214 G
Tyrosine: 1.06 G
Valine: 1.65 G
Arginine: 1.891 G
Histidine: 1.215 G
Alanine: 1.772 G
Aspartic acid: 2.822 G
Glutamic acid: 4.762 G
Glycine: 1.444 G
Proline: 1.222 G
Serine: 1.257 G
Pork, fresh, loin, tenderloin, 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
TENDERLOIN
Water: 69.45 G
Energy: 143 KCAL
Energy: 600 kJ
Protein: 26.17 G
Total lipid (fat): 3.51 G
Ash: 1.21 G
Calcium, Ca: 6 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 267 MG
Potassium, K: 421 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.42 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 38.2 UG
Thiamin: 0.95 MG
Riboflavin: 0.387 MG
Niacin: 7.432 MG
Pantothenic acid: 1.012 MG
Vitamin B-6: 0.739 MG
Choline, total: 88.9 MG
Betaine: 4.3 MG
Vitamin B-12: 0.57 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.02 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.198 G
SFA 14:0: 0.039 G
SFA 16:0: 0.735 G
SFA 17:0: 0.011 G
SFA 18:0: 0.411 G
SFA 20:0: 0.001 G
Fatty acids, total monounsaturated: 1.334 G
MUFA 16:1: 0.08 G
MUFA 18:1: 1.234 G
MUFA 18:1 c: 1.213 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.506 G
PUFA 18:2: 0.423 G
PUFA 18:2 n-6 c,c: 0.411 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:4: 0.057 G
Fatty acids, total trans: 0.033 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
TFA 18:2 t,t: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 73 MG
Tryptophan: 0.275 G
Threonine: 1.175 G
Isoleucine: 1.288 G
Leucine: 2.229 G
Lysine: 2.427 G
Methionine: 0.721 G
Cystine: 0.302 G
Phenylalanine: 1.1 G
Tyrosine: 0.996 G
Valine: 1.367 G
Arginine: 1.741 G
Histidine: 1.13 G
Alanine: 1.536 G
Aspartic acid: 2.56 G
Glutamic acid: 4.177 G
Glycine: 1.179 G
Proline: 1.058 G
Serine: 1.131 G
Hydroxyproline: 0.067 G
Pork, fresh, 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
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: 76 G
Energy: 109 KCAL
Energy: 456 kJ
Protein: 20.95 G
Total lipid (fat): 2.17 G
Ash: 1.03 G
Calcium, Ca: 5 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 247 MG
Potassium, K: 399 MG
Sodium, Na: 53 MG
Zinc, Zn: 1.89 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 30.8 UG
Thiamin: 0.998 MG
Riboflavin: 0.342 MG
Niacin: 6.684 MG
Pantothenic acid: 0.846 MG
Vitamin B-6: 0.777 MG
Choline, total: 80.8 MG
Betaine: 3 MG
Vitamin B-12: 0.51 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Tocopherol, gamma: 0.03 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: 0.698 G
SFA 14:0: 0.022 G
SFA 16:0: 0.432 G
SFA 17:0: 0.003 G
SFA 18:0: 0.241 G
Fatty acids, total monounsaturated: 0.792 G
MUFA 16:1: 0.049 G
MUFA 18:1: 0.732 G
MUFA 18:1 c: 0.719 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.367 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.292 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.021 G
Fatty acids, total trans-monoenoic: 0.013 G
TFA 18:1 t: 0.013 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 65 MG
Tryptophan: 0.22 G
Threonine: 0.94 G
Isoleucine: 1.031 G
Leucine: 1.784 G
Lysine: 1.943 G
Methionine: 0.577 G
Cystine: 0.242 G
Phenylalanine: 0.881 G
Tyrosine: 0.797 G
Valine: 1.095 G
Arginine: 1.394 G
Histidine: 0.905 G
Alanine: 1.23 G
Aspartic acid: 2.049 G
Glutamic acid: 3.344 G
Glycine: 0.944 G
Proline: 0.847 G
Serine: 0.906 G
Hydroxyproline: 0.054 G
Pork, fresh, loin, tenderloin, separable lean only, with added solution, 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.
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: 73.07 G
Energy: 116 KCAL
Energy: 486 kJ
Protein: 21.61 G
Total lipid (fat): 3.15 G
Ash: 1.86 G
Carbohydrate, by difference: 0.31 G
Calcium, Ca: 5 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 316 MG
Potassium, K: 567 MG
Sodium, Na: 231 MG
Zinc, Zn: 2 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 45.7 UG
Thiamin: 0.789 MG
Riboflavin: 0.36 MG
Niacin: 7.392 MG
Pantothenic acid: 0.836 MG
Vitamin B-6: 0.61 MG
Choline, total: 73.5 MG
Betaine: 3.6 MG
Vitamin B-12: 0.47 UG
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.077 G
SFA 14:0: 0.035 G
SFA 16:0: 0.661 G
SFA 17:0: 0.01 G
SFA 18:0: 0.369 G
Fatty acids, total monounsaturated: 1.199 G
MUFA 16:1: 0.072 G
MUFA 18:1: 1.109 G
MUFA 18:1 c: 1.09 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.455 G
PUFA 18:2: 0.381 G
PUFA 18:2 n-6 c,c: 0.37 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.011 G
PUFA 20:4: 0.051 G
Fatty acids, total trans: 0.03 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.019 G
TFA 18:2 t,t: 0.011 G
Cholesterol: 57 MG
Tryptophan: 0.227 G
Threonine: 0.97 G
Isoleucine: 1.063 G
Leucine: 1.841 G
Lysine: 2.004 G
Methionine: 0.595 G
Cystine: 0.249 G
Phenylalanine: 0.908 G
Tyrosine: 0.822 G
Valine: 1.129 G
Arginine: 1.438 G
Histidine: 0.933 G
Alanine: 1.268 G
Aspartic acid: 2.114 G
Glutamic acid: 3.45 G
Glycine: 0.974 G
Proline: 0.874 G
Serine: 0.934 G
Hydroxyproline: 0.055 G
Pork, fresh, loin, top loin (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*.
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: 62.44 G
Energy: 200 KCAL
Energy: 835 kJ
Protein: 29.2 G
Total lipid (fat): 8.31 G
Ash: 1.31 G
Calcium, Ca: 12 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 221 MG
Potassium, K: 261 MG
Sodium, Na: 66 MG
Zinc, Zn: 2.29 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 40.3 UG
Thiamin: 0.526 MG
Riboflavin: 0.238 MG
Niacin: 9.905 MG
Pantothenic acid: 1.03 MG
Vitamin B-6: 0.537 MG
Choline, total: 100 MG
Betaine: 3.9 MG
Vitamin B-12: 0.67 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 38 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 3.218 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.114 G
SFA 15:0: 0.005 G
SFA 16:0: 1.961 G
SFA 17:0: 0.027 G
SFA 18:0: 1.078 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 3.625 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.191 G
MUFA 18:1: 3.375 G
MUFA 18:1 c: 3.337 G
MUFA 20:1: 0.058 G
Fatty acids, total polyunsaturated: 1.29 G
PUFA 18:2: 1.135 G
PUFA 18:2 n-6 c,c: 1.129 G
PUFA 18:3: 0.048 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:3i: 0.004 G
PUFA 20:2 n-6 c,c: 0.044 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.052 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.048 G
Fatty acids, total trans-monoenoic: 0.038 G
TFA 18:1 t: 0.038 G
TFA 18:2 t not further defined: 0.006 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 72 MG
Tryptophan: 0.348 G
Threonine: 1.284 G
Isoleucine: 1.383 G
Leucine: 2.403 G
Lysine: 2.597 G
Methionine: 0.8 G
Cystine: 0.329 G
Phenylalanine: 1.213 G
Tyrosine: 1.157 G
Valine: 1.477 G
Arginine: 1.881 G
Histidine: 1.188 G
Alanine: 1.672 G
Aspartic acid: 2.731 G
Glutamic acid: 4.46 G
Glycine: 1.32 G
Proline: 1.181 G
Serine: 1.219 G
Hydroxyproline: 0.102 G
Pork, fresh, loin, top loin (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.
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: 62.92 G
Energy: 196 KCAL
Energy: 820 kJ
Protein: 26.62 G
Total lipid (fat): 9.14 G
Ash: 1 G
Calcium, Ca: 7 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 230 MG
Potassium, K: 357 MG
Sodium, Na: 44 MG
Zinc, Zn: 2.09 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 43.6 UG
Thiamin: 0.636 MG
Riboflavin: 0.19 MG
Niacin: 8.242 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.696 MG
Choline, total: 76 MG
Betaine: 2.8 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 3.164 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.115 G
SFA 15:0: 0.002 G
SFA 16:0: 1.969 G
SFA 17:0: 0.023 G
SFA 18:0: 1.031 G
SFA 20:0: 0.015 G
Fatty acids, total monounsaturated: 3.904 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.224 G
MUFA 17:1: 0.007 G
MUFA 18:1: 3.611 G
MUFA 18:1 c: 3.555 G
MUFA 20:1: 0.061 G
Fatty acids, total polyunsaturated: 1.048 G
PUFA 18:2: 0.907 G
PUFA 18:2 n-6 c,c: 0.877 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: 0.034 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.064 G
Fatty acids, total trans: 0.086 G
Fatty acids, total trans-monoenoic: 0.056 G
TFA 18:1 t: 0.056 G
TFA 18:2 t,t: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 73 MG
Tryptophan: 0.28 G
Threonine: 1.195 G
Isoleucine: 1.31 G
Leucine: 2.268 G
Lysine: 2.469 G
Methionine: 0.733 G
Cystine: 0.307 G
Phenylalanine: 1.119 G
Tyrosine: 1.013 G
Valine: 1.391 G
Arginine: 1.772 G
Histidine: 1.15 G
Alanine: 1.563 G
Aspartic acid: 2.604 G
Glutamic acid: 4.25 G
Glycine: 1.2 G
Proline: 1.076 G
Serine: 1.151 G
Hydroxyproline: 0.068 G
Pork, fresh, loin, top loin (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.
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: 62.62 G
Energy: 196 KCAL
Energy: 821 kJ
Protein: 29.36 G
Total lipid (fat): 7.86 G
Ash: 1.26 G
Calcium, Ca: 12 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 283 MG
Potassium, K: 376 MG
Sodium, Na: 86 MG
Zinc, Zn: 2.26 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 40.5 UG
Thiamin: 0.635 MG
Riboflavin: 0.229 MG
Niacin: 10.523 MG
Pantothenic acid: 1.359 MG
Vitamin B-6: 0.558 MG
Choline, total: 100.7 MG
Betaine: 3.9 MG
Vitamin B-12: 0.82 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 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: 3.058 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.11 G
SFA 15:0: 0.004 G
SFA 16:0: 1.881 G
SFA 17:0: 0.025 G
SFA 18:0: 1.007 G
SFA 20:0: 0.015 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 3.491 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.188 G
MUFA 18:1: 3.245 G
MUFA 18:1 c: 3.21 G
MUFA 20:1: 0.056 G
Fatty acids, total polyunsaturated: 1.278 G
PUFA 18:2: 1.109 G
PUFA 18:2 n-6 c,c: 1.104 G
PUFA 18:3: 0.047 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:3i: 0.003 G
PUFA 20:2 n-6 c,c: 0.043 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.065 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.044 G
Fatty acids, total trans-monoenoic: 0.036 G
TFA 18:1 t: 0.036 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 70 MG
Tryptophan: 0.349 G
Threonine: 1.291 G
Isoleucine: 1.39 G
Leucine: 2.417 G
Lysine: 2.612 G
Methionine: 0.805 G
Cystine: 0.331 G
Phenylalanine: 1.22 G
Tyrosine: 1.163 G
Valine: 1.485 G
Arginine: 1.892 G
Histidine: 1.194 G
Alanine: 1.682 G
Aspartic acid: 2.747 G
Glutamic acid: 4.486 G
Glycine: 1.327 G
Proline: 1.187 G
Serine: 1.226 G
Hydroxyproline: 0.102 G
Pork, fresh, loin, top 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'.
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: 70.38 G
Energy: 155 KCAL
Energy: 647 kJ
Protein: 21.55 G
Total lipid (fat): 6.94 G
Ash: 0.97 G
Calcium, Ca: 7 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 226 MG
Potassium, K: 373 MG
Sodium, Na: 48 MG
Zinc, Zn: 1.55 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 33.1 UG
Thiamin: 0.667 MG
Riboflavin: 0.185 MG
Niacin: 7.988 MG
Pantothenic acid: 0.727 MG
Vitamin B-6: 0.726 MG
Choline, total: 57.8 MG
Betaine: 3.1 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Tocopherol, gamma: 0.04 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 2.45 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.088 G
SFA 15:0: 0.002 G
SFA 16:0: 1.523 G
SFA 17:0: 0.016 G
SFA 18:0: 0.805 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 2.985 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.166 G
MUFA 18:1: 2.771 G
MUFA 18:1 c: 2.727 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 0.878 G
PUFA 18:2: 0.763 G
PUFA 18:2 n-6 c,c: 0.743 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.027 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.051 G
Fatty acids, total trans: 0.064 G
Fatty acids, total trans-monoenoic: 0.044 G
TFA 18:1 t: 0.044 G
TFA 18:2 t,t: 0.02 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 67 MG
Tryptophan: 0.227 G
Threonine: 0.968 G
Isoleucine: 1.06 G
Leucine: 1.836 G
Lysine: 1.999 G
Methionine: 0.594 G
Cystine: 0.249 G
Phenylalanine: 0.906 G
Tyrosine: 0.82 G
Valine: 1.126 G
Arginine: 1.434 G
Histidine: 0.931 G
Alanine: 1.265 G
Aspartic acid: 2.108 G
Glutamic acid: 3.441 G
Glycine: 0.971 G
Proline: 0.871 G
Serine: 0.932 G
Hydroxyproline: 0.055 G
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, 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.
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
LOIN
Water: 60.71 G
Energy: 198 KCAL
Energy: 829 kJ
Protein: 28.33 G
Total lipid (fat): 9.42 G
Ash: 2.01 G
Carbohydrate, by difference: 0.02 G
Calcium, Ca: 11 MG
Iron, Fe: 0.57 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 307 MG
Potassium, K: 581 MG
Sodium, Na: 302 MG
Zinc, Zn: 1.7 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 52.9 UG
Thiamin: 0.636 MG
Riboflavin: 0.233 MG
Niacin: 8.589 MG
Pantothenic acid: 0.893 MG
Vitamin B-6: 0.45 MG
Choline, total: 76.6 MG
Betaine: 4 MG
Vitamin B-12: 0.73 UG
Vitamin E (alpha-tocopherol): 0.42 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: 3.268 G
SFA 10:0: 0.009 G
SFA 12:0: 0.007 G
SFA 14:0: 0.117 G
SFA 15:0: 0.005 G
SFA 16:0: 2.008 G
SFA 17:0: 0.027 G
SFA 18:0: 1.077 G
SFA 20:0: 0.008 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 3.819 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.205 G
MUFA 16:1 c: 0.129 G
MUFA 17:1: 0.023 G
MUFA 18:1: 3.526 G
MUFA 18:1 c: 3.482 G
MUFA 20:1: 0.063 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.304 G
PUFA 18:2: 1.109 G
PUFA 18:2 n-6 c,c: 1.088 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.044 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.041 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.076 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.011 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.06 G
Fatty acids, total trans-monoenoic: 0.044 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.043 G
TFA 18:2 t not further defined: 0.002 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 71 MG
Tryptophan: 0.251 G
Threonine: 1.069 G
Isoleucine: 1.172 G
Leucine: 2.029 G
Lysine: 2.209 G
Methionine: 0.656 G
Cystine: 0.275 G
Phenylalanine: 1.001 G
Tyrosine: 0.906 G
Valine: 1.244 G
Arginine: 1.585 G
Histidine: 1.029 G
Alanine: 1.398 G
Aspartic acid: 2.33 G
Glutamic acid: 3.802 G
Glycine: 1.073 G
Proline: 0.963 G
Serine: 1.03 G
Hydroxyproline: 0.061 G
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, 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.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
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
LOIN
Water: 62.52 G
Energy: 190 KCAL
Energy: 796 kJ
Protein: 28.35 G
Total lipid (fat): 7.66 G
Ash: 1.67 G
Calcium, Ca: 10 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 317 MG
Potassium, K: 512 MG
Sodium, Na: 205 MG
Zinc, Zn: 1.98 MG
Copper, Cu: 0.062 MG
Selenium, Se: 35.5 UG
Thiamin: 0.616 MG
Riboflavin: 0.184 MG
Niacin: 10.192 MG
Pantothenic acid: 0.79 MG
Vitamin B-6: 0.476 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 2.725 G
SFA 10:0: 0.002 G
SFA 12:0: 0.001 G
SFA 14:0: 0.1 G
SFA 16:0: 1.677 G
SFA 17:0: 0.021 G
SFA 18:0: 0.91 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 3.5 G
MUFA 16:1: 0.21 G
MUFA 17:1: 0.017 G
MUFA 18:1: 3.219 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 0.664 G
PUFA 18:2: 0.513 G
PUFA 18:3: 0.038 G
PUFA 20:2 n-6 c,c: 0.04 G
PUFA 20:4: 0.074 G
Fatty acids, total trans: 0.087 G
Cholesterol: 75 MG
Tryptophan: 0.259 G
Threonine: 1.103 G
Isoleucine: 1.321 G
Leucine: 2.223 G
Lysine: 2.455 G
Methionine: 0.738 G
Cystine: 0.301 G
Phenylalanine: 1.1 G
Tyrosine: 0.94 G
Valine: 1.416 G
Arginine: 1.777 G
Histidine: 1.241 G
Alanine: 1.589 G
Aspartic acid: 2.564 G
Glutamic acid: 4.15 G
Glycine: 1.337 G
Proline: 1.114 G
Serine: 1.138 G
Hydroxyproline: 0.119 G
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, with added solution, 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
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
LOIN
Water: 68.65 G
Energy: 171 KCAL
Energy: 715 kJ
Protein: 19.45 G
Total lipid (fat): 10.26 G
Ash: 1.55 G
Calcium, Ca: 9 MG
Iron, Fe: 0.42 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 244 MG
Potassium, K: 489 MG
Sodium, Na: 251 MG
Zinc, Zn: 1.22 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 42.8 UG
Thiamin: 0.475 MG
Riboflavin: 0.195 MG
Niacin: 7.178 MG
Pantothenic acid: 0.731 MG
Vitamin B-6: 0.467 MG
Choline, total: 53 MG
Betaine: 0.2 MG
Vitamin B-12: 0.56 UG
Vitamin E (alpha-tocopherol): 0.2 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: 2.53 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.09 G
SFA 15:0: 0.004 G
SFA 16:0: 1.553 G
SFA 17:0: 0.023 G
SFA 18:0: 0.843 G
SFA 20:0: 0.004 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.801 G
MUFA 14:1: 0.003 G
MUFA 16:1: 0.103 G
MUFA 16:1 c: 0.103 G
MUFA 17:1: 0.006 G
MUFA 18:1: 5.588 G
MUFA 18:1 c: 5.499 G
MUFA 20:1: 0.1 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: 1.925 G
PUFA 18:2: 1.749 G
PUFA 18:2 n-6 c,c: 1.705 G
PUFA 18:2 CLAs: 0.003 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.075 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.066 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.075 G
PUFA 22:4: 0.01 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 0.131 G
Fatty acids, total trans-monoenoic: 0.09 G
TFA 18:1 t: 0.09 G
TFA 18:2 t not further defined: 0.003 G
TFA 18:2 t,t: 0.039 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 56 MG
Tryptophan: 0.211 G
Threonine: 0.9 G
Isoleucine: 0.986 G
Leucine: 1.708 G
Lysine: 1.859 G
Methionine: 0.552 G
Cystine: 0.231 G
Phenylalanine: 0.843 G
Tyrosine: 0.763 G
Valine: 1.047 G
Arginine: 1.334 G
Histidine: 0.866 G
Alanine: 1.177 G
Aspartic acid: 1.961 G
Glutamic acid: 3.2 G
Glycine: 0.903 G
Proline: 0.81 G
Serine: 0.867 G
Hydroxyproline: 0.051 G
Pork, fresh, loin, top loin (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*.
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: 65.14 G
Energy: 170 KCAL
Energy: 709 kJ
Protein: 30.54 G
Total lipid (fat): 4.34 G
Ash: 1.36 G
Calcium, Ca: 8 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 230 MG
Potassium, K: 269 MG
Sodium, Na: 67 MG
Zinc, Zn: 2.37 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 42.1 UG
Thiamin: 0.545 MG
Riboflavin: 0.245 MG
Niacin: 10.263 MG
Pantothenic acid: 1.054 MG
Vitamin B-6: 0.561 MG
Choline, total: 104.9 MG
Betaine: 4.1 MG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.25 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: 1.657 G
SFA 8:0: 0.001 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.059 G
SFA 15:0: 0.002 G
SFA 16:0: 1.015 G
SFA 17:0: 0.011 G
SFA 18:0: 0.552 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 1.934 G
MUFA 16:1: 0.12 G
MUFA 18:1: 1.785 G
MUFA 18:1 c: 1.77 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.551 G
PUFA 18:2: 0.468 G
PUFA 18:2 n-6 c,c: 0.468 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:4: 0.044 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.015 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.015 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 71 MG
Tryptophan: 0.363 G
Threonine: 1.343 G
Isoleucine: 1.446 G
Leucine: 2.513 G
Lysine: 2.716 G
Methionine: 0.837 G
Cystine: 0.344 G
Phenylalanine: 1.269 G
Tyrosine: 1.21 G
Valine: 1.545 G
Arginine: 1.968 G
Histidine: 1.242 G
Alanine: 1.749 G
Aspartic acid: 2.856 G
Glutamic acid: 4.665 G
Glycine: 1.38 G
Proline: 1.235 G
Serine: 1.275 G
Hydroxyproline: 0.107 G
Pork, fresh, loin, top loin (chops), boneless, 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: 65.11 G
Energy: 173 KCAL
Energy: 722 kJ
Protein: 27.58 G
Total lipid (fat): 6.08 G
Ash: 1.03 G
Calcium, Ca: 5 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 237 MG
Potassium, K: 367 MG
Sodium, Na: 45 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 45.3 UG
Thiamin: 0.658 MG
Riboflavin: 0.195 MG
Niacin: 8.512 MG
Pantothenic acid: 0.692 MG
Vitamin B-6: 0.722 MG
Choline, total: 78.3 MG
Betaine: 2.8 MG
Vitamin B-12: 0.56 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.04 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: 2.077 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.077 G
SFA 16:0: 1.317 G
SFA 17:0: 0.011 G
SFA 18:0: 0.658 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 2.651 G
MUFA 16:1: 0.171 G
MUFA 17:1: 0.003 G
MUFA 18:1: 2.437 G
MUFA 18:1 c: 2.405 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.605 G
PUFA 18:2: 0.508 G
PUFA 18:2 n-6 c,c: 0.488 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.019 G
PUFA 20:4: 0.059 G
Fatty acids, total trans: 0.052 G
Fatty acids, total trans-monoenoic: 0.033 G
TFA 18:1 t: 0.033 G
TFA 18:2 t,t: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 72 MG
Tryptophan: 0.29 G
Threonine: 1.238 G
Isoleucine: 1.357 G
Leucine: 2.349 G
Lysine: 2.558 G
Methionine: 0.759 G
Cystine: 0.318 G
Phenylalanine: 1.159 G
Tyrosine: 1.049 G
Valine: 1.441 G
Arginine: 1.835 G
Histidine: 1.191 G
Alanine: 1.619 G
Aspartic acid: 2.698 G
Glutamic acid: 4.402 G
Glycine: 1.243 G
Proline: 1.115 G
Serine: 1.192 G
Hydroxyproline: 0.071 G
Pork, fresh, loin, top loin (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.
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: 64.81 G
Energy: 172 KCAL
Energy: 718 kJ
Protein: 30.46 G
Total lipid (fat): 4.62 G
Ash: 1.29 G
Calcium, Ca: 8 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 293 MG
Potassium, K: 390 MG
Sodium, Na: 87 MG
Zinc, Zn: 2.32 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 42 UG
Thiamin: 0.657 MG
Riboflavin: 0.233 MG
Niacin: 10.85 MG
Pantothenic acid: 1.399 MG
Vitamin B-6: 0.579 MG
Choline, total: 104.7 MG
Betaine: 4.1 MG
Vitamin B-12: 0.83 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: 20 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 1.784 G
SFA 8:0: 0.001 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.065 G
SFA 15:0: 0.002 G
SFA 16:0: 1.11 G
SFA 17:0: 0.011 G
SFA 18:0: 0.576 G
SFA 20:0: 0.009 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.113 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.131 G
MUFA 18:1: 1.95 G
MUFA 18:1 c: 1.933 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.679 G
PUFA 18:2: 0.568 G
PUFA 18:2 n-6 c,c: 0.568 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.06 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.017 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 18:1 t: 0.017 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 69 MG
Tryptophan: 0.362 G
Threonine: 1.339 G
Isoleucine: 1.442 G
Leucine: 2.507 G
Lysine: 2.709 G
Methionine: 0.835 G
Cystine: 0.343 G
Phenylalanine: 1.265 G
Tyrosine: 1.207 G
Valine: 1.541 G
Arginine: 1.963 G
Histidine: 1.239 G
Alanine: 1.745 G
Aspartic acid: 2.849 G
Glutamic acid: 4.653 G
Glycine: 1.377 G
Proline: 1.231 G
Serine: 1.272 G
Hydroxyproline: 0.106 G
Pork, fresh, loin, top 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'.
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: 72.93 G
Energy: 127 KCAL
Energy: 530 kJ
Protein: 22.41 G
Total lipid (fat): 3.42 G
Ash: 1.01 G
Calcium, Ca: 5 MG
Iron, Fe: 0.51 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 234 MG
Potassium, K: 387 MG
Sodium, Na: 49 MG
Zinc, Zn: 1.59 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 34.5 UG
Thiamin: 0.693 MG
Riboflavin: 0.19 MG
Niacin: 8.265 MG
Pantothenic acid: 0.746 MG
Vitamin B-6: 0.756 MG
Choline, total: 59.6 MG
Betaine: 3.1 MG
Vitamin B-12: 0.51 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Tocopherol, gamma: 0.04 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 1.208 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.044 G
SFA 16:0: 0.772 G
SFA 17:0: 0.004 G
SFA 18:0: 0.384 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 1.546 G
MUFA 16:1: 0.102 G
MUFA 18:1: 1.421 G
MUFA 18:1 c: 1.403 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.366 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.293 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:4: 0.045 G
Fatty acids, total trans: 0.024 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 18:1 t: 0.017 G
TFA 18:2 t,t: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 66 MG
Tryptophan: 0.236 G
Threonine: 1.006 G
Isoleucine: 1.103 G
Leucine: 1.91 G
Lysine: 2.079 G
Methionine: 0.617 G
Cystine: 0.259 G
Phenylalanine: 0.942 G
Tyrosine: 0.853 G
Valine: 1.171 G
Arginine: 1.491 G
Histidine: 0.968 G
Alanine: 1.316 G
Aspartic acid: 2.193 G
Glutamic acid: 3.578 G
Glycine: 1.01 G
Proline: 0.906 G
Serine: 0.969 G
Hydroxyproline: 0.058 G
Pork, fresh, loin, top loin (chops), boneless, separable lean only, with added solution, 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.
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
LOIN
Water: 63.06 G
Energy: 170 KCAL
Energy: 712 kJ
Protein: 29.65 G
Total lipid (fat): 5.73 G
Ash: 2.09 G
Calcium, Ca: 9 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 317 MG
Potassium, K: 608 MG
Sodium, Na: 315 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 55.6 UG
Thiamin: 0.664 MG
Riboflavin: 0.24 MG
Niacin: 8.927 MG
Pantothenic acid: 0.92 MG
Vitamin B-6: 0.465 MG
Choline, total: 78.8 MG
Betaine: 4.1 MG
Vitamin B-12: 0.68 UG
Vitamin E (alpha-tocopherol): 0.43 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: 1.957 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.072 G
SFA 15:0: 0.003 G
SFA 16:0: 1.221 G
SFA 17:0: 0.013 G
SFA 18:0: 0.627 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 2.293 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.139 G
MUFA 16:1 c: 0.138 G
MUFA 17:1: 0.019 G
MUFA 18:1: 2.096 G
MUFA 18:1 c: 2.082 G
MUFA 20:1: 0.037 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.784 G
PUFA 18:2: 0.637 G
PUFA 18:2 n-6 c,c: 0.63 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.023 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.072 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.012 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.017 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.014 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 70 MG
Tryptophan: 0.261 G
Threonine: 1.114 G
Isoleucine: 1.221 G
Leucine: 2.114 G
Lysine: 2.301 G
Methionine: 0.683 G
Cystine: 0.286 G
Phenylalanine: 1.043 G
Tyrosine: 0.944 G
Valine: 1.296 G
Arginine: 1.651 G
Histidine: 1.072 G
Alanine: 1.456 G
Aspartic acid: 2.427 G
Glutamic acid: 3.961 G
Glycine: 1.118 G
Proline: 1.003 G
Serine: 1.073 G
Hydroxyproline: 0.064 G
Pork, fresh, loin, top loin (chops), boneless, separable lean only, with added solution, 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'.
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.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
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
LOIN
Water: 64.49 G
Energy: 169 KCAL
Energy: 706 kJ
Protein: 28.95 G
Total lipid (fat): 5 G
Ash: 1.68 G
Calcium, Ca: 10 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 320 MG
Potassium, K: 517 MG
Sodium, Na: 209 MG
Zinc, Zn: 2.02 MG
Copper, Cu: 0.063 MG
Selenium, Se: 37.7 UG
Thiamin: 0.631 MG
Riboflavin: 0.188 MG
Niacin: 10.323 MG
Pantothenic acid: 0.786 MG
Vitamin B-6: 0.489 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 98.7 MG
Betaine: 2.4 MG
Vitamin B-12: 0.52 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 1.797 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.068 G
SFA 16:0: 1.118 G
SFA 17:0: 0.013 G
SFA 18:0: 0.586 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 2.406 G
MUFA 16:1: 0.155 G
MUFA 17:1: 0.011 G
MUFA 18:1: 2.206 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 0.691 G
PUFA 18:2: 0.561 G
PUFA 18:2 n-6 c,c: 0.561 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:4: 0.07 G
Fatty acids, total trans: 0.03 G
Cholesterol: 75 MG
Tryptophan: 0.268 G
Threonine: 1.139 G
Isoleucine: 1.363 G
Leucine: 2.288 G
Lysine: 2.529 G
Methionine: 0.764 G
Cystine: 0.308 G
Phenylalanine: 1.128 G
Tyrosine: 0.974 G
Valine: 1.448 G
Arginine: 1.805 G
Histidine: 1.267 G
Alanine: 1.596 G
Aspartic acid: 2.623 G
Glutamic acid: 4.264 G
Glycine: 1.249 G
Proline: 1.082 G
Serine: 1.16 G
Hydroxyproline: 0.056 G
Pork, fresh, loin, top loin (chops), boneless, separable lean only, with added solution, 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
LOIN
Water: 73.53 G
Energy: 117 KCAL
Energy: 488 kJ
Protein: 21.09 G
Total lipid (fat): 3.48 G
Ash: 1.68 G
Carbohydrate, by difference: 0.22 G
Calcium, Ca: 7 MG
Iron, Fe: 0.41 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 264 MG
Potassium, K: 537 MG
Sodium, Na: 278 MG
Zinc, Zn: 1.28 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 47.9 UG
Thiamin: 0.518 MG
Riboflavin: 0.21 MG
Niacin: 7.813 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.497 MG
Choline, total: 56.1 MG
Vitamin B-12: 0.41 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 14 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 1.052 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.039 G
SFA 15:0: 0.002 G
SFA 16:0: 0.659 G
SFA 17:0: 0.007 G
SFA 18:0: 0.331 G
SFA 20:0: 0.006 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.256 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.081 G
MUFA 16:1 c: 0.081 G
MUFA 17:1: 0.005 G
MUFA 18:1: 1.147 G
MUFA 18:1 c: 1.138 G
MUFA 20:1: 0.021 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: 0.379 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.296 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.011 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.041 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.01 G
Fatty acids, total trans-monoenoic: 0.008 G
TFA 18:1 t: 0.008 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 51 MG
Tryptophan: 0.229 G
Threonine: 0.978 G
Isoleucine: 1.072 G
Leucine: 1.856 G
Lysine: 2.02 G
Methionine: 0.6 G
Cystine: 0.251 G
Phenylalanine: 0.916 G
Tyrosine: 0.829 G
Valine: 1.138 G
Arginine: 1.449 G
Histidine: 0.941 G
Alanine: 1.279 G
Aspartic acid: 2.131 G
Glutamic acid: 3.477 G
Glycine: 0.981 G
Proline: 0.881 G
Serine: 0.942 G
Hydroxyproline: 0.056 G
Pork, fresh, loin, top loin (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.
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: 63.76 G
Energy: 192 KCAL
Energy: 805 kJ
Protein: 26.45 G
Total lipid (fat): 8.82 G
Ash: 0.98 G
Calcium, Ca: 7 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 223 MG
Potassium, K: 349 MG
Sodium, Na: 46 MG
Zinc, Zn: 2.11 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 34.9 UG
Thiamin: 0.547 MG
Riboflavin: 0.232 MG
Niacin: 7.104 MG
Pantothenic acid: 0.674 MG
Vitamin B-6: 0.692 MG
Choline, total: 75.5 MG
Betaine: 2.8 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.11 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: 2.839 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.101 G
SFA 15:0: 0.002 G
SFA 16:0: 1.756 G
SFA 17:0: 0.023 G
SFA 18:0: 0.937 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 3.517 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.191 G
MUFA 17:1: 0.006 G
MUFA 18:1: 3.263 G
MUFA 18:1 c: 3.212 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 0.999 G
PUFA 18:2: 0.871 G
PUFA 18:2 n-6 c,c: 0.843 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.036 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.032 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.056 G
Fatty acids, total trans: 0.079 G
Fatty acids, total trans-monoenoic: 0.051 G
TFA 18:1 t: 0.051 G
TFA 18:2 t,t: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Cholesterol: 80 MG
Tryptophan: 0.278 G
Threonine: 1.188 G
Isoleucine: 1.302 G
Leucine: 2.253 G
Lysine: 2.453 G
Methionine: 0.728 G
Cystine: 0.305 G
Phenylalanine: 1.112 G
Tyrosine: 1.007 G
Valine: 1.382 G
Arginine: 1.76 G
Histidine: 1.142 G
Alanine: 1.553 G
Aspartic acid: 2.587 G
Glutamic acid: 4.223 G
Glycine: 1.192 G
Proline: 1.069 G
Serine: 1.144 G
Hydroxyproline: 0.068 G
Pork, fresh, loin, top loin (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.
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: 70.14 G
Energy: 166 KCAL
Energy: 696 kJ
Protein: 21.34 G
Total lipid (fat): 8.33 G
Ash: 0.97 G
Calcium, Ca: 7 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 216 MG
Potassium, K: 358 MG
Sodium, Na: 47 MG
Zinc, Zn: 1.73 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 26.5 UG
Thiamin: 0.426 MG
Riboflavin: 0.181 MG
Niacin: 5.566 MG
Pantothenic acid: 0.722 MG
Vitamin B-6: 0.718 MG
Choline, total: 57.3 MG
Betaine: 3.1 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 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: 2.76 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.098 G
SFA 15:0: 0.002 G
SFA 16:0: 1.701 G
SFA 17:0: 0.024 G
SFA 18:0: 0.919 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 6.481 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.173 G
MUFA 17:1: 0.001 G
MUFA 18:1: 3.126 G
MUFA 18:1 c: 3.073 G
MUFA 20:1: 0.054 G
Fatty acids, total polyunsaturated: 1.987 G
PUFA 18:2: 0.913 G
PUFA 18:2 n-6 c,c: 0.885 G
PUFA 18:3: 0.041 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: 0.034 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.042 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: 64 MG
Tryptophan: 0.225 G
Threonine: 0.958 G
Isoleucine: 1.05 G
Leucine: 1.818 G
Lysine: 1.979 G
Methionine: 0.588 G
Cystine: 0.246 G
Phenylalanine: 0.897 G
Tyrosine: 0.812 G
Valine: 1.115 G
Arginine: 1.42 G
Histidine: 0.922 G
Alanine: 1.253 G
Aspartic acid: 2.087 G
Glutamic acid: 3.407 G
Glycine: 0.961 G
Proline: 0.863 G
Serine: 0.923 G
Hydroxyproline: 0.055 G
Pork, fresh, loin, top loin (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.
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: 65.6 G
Energy: 173 KCAL
Energy: 723 kJ
Protein: 27.23 G
Total lipid (fat): 6.28 G
Ash: 1.01 G
Calcium, Ca: 6 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 227 MG
Potassium, K: 357 MG
Sodium, Na: 47 MG
Zinc, Zn: 2.16 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 35.8 UG
Thiamin: 0.561 MG
Riboflavin: 0.237 MG
Niacin: 7.277 MG
Pantothenic acid: 0.684 MG
Vitamin B-6: 0.713 MG
Choline, total: 77.3 MG
Betaine: 2.8 MG
Vitamin B-12: 0.55 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 1.927 G
SFA 10:0: 0.002 G
SFA 14:0: 0.069 G
SFA 16:0: 1.208 G
SFA 17:0: 0.013 G
SFA 18:0: 0.625 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.464 G
MUFA 16:1: 0.145 G
MUFA 17:1: 0.002 G
MUFA 18:1: 2.279 G
MUFA 18:1 c: 2.247 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 0.631 G
PUFA 18:2: 0.539 G
PUFA 18:2 n-6 c,c: 0.52 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.019 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.051 G
Fatty acids, total trans-monoenoic: 0.032 G
TFA 18:1 t: 0.032 G
TFA 18:2 t,t: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 79 MG
Tryptophan: 0.287 G
Threonine: 1.223 G
Isoleucine: 1.34 G
Leucine: 2.32 G
Lysine: 2.525 G
Methionine: 0.75 G
Cystine: 0.314 G
Phenylalanine: 1.145 G
Tyrosine: 1.036 G
Valine: 1.423 G
Arginine: 1.812 G
Histidine: 1.176 G
Alanine: 1.598 G
Aspartic acid: 2.664 G
Glutamic acid: 4.347 G
Glycine: 1.227 G
Proline: 1.101 G
Serine: 1.177 G
Hydroxyproline: 0.07 G
Pork, fresh, loin, top loin (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.
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: 73.28 G
Energy: 132 KCAL
Energy: 553 kJ
Protein: 22.39 G
Total lipid (fat): 4.06 G
Ash: 1.01 G
Calcium, Ca: 5 MG
Iron, Fe: 0.54 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 225 MG
Potassium, K: 374 MG
Sodium, Na: 49 MG
Zinc, Zn: 1.8 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 27.7 UG
Thiamin: 0.443 MG
Riboflavin: 0.187 MG
Niacin: 5.745 MG
Pantothenic acid: 0.745 MG
Vitamin B-6: 0.755 MG
Choline, total: 59.5 MG
Betaine: 3.1 MG
Vitamin B-12: 0.51 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 1.248 G
SFA 14:0: 0.045 G
SFA 16:0: 0.782 G
SFA 17:0: 0.009 G
SFA 18:0: 0.404 G
Fatty acids, total monounsaturated: 1.595 G
MUFA 16:1: 0.094 G
MUFA 17:1: 0.001 G
MUFA 18:1: 1.476 G
MUFA 18:1 c: 1.455 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.409 G
PUFA 18:2: 0.349 G
PUFA 18:2 n-6 c,c: 0.337 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.034 G
TFA 18:1 t: 0.021 G
TFA 18:2 t,t: 0.012 G
Cholesterol: 63 MG
Tryptophan: 0.236 G
Threonine: 1.005 G
Isoleucine: 1.102 G
Leucine: 1.908 G
Lysine: 2.077 G
Methionine: 0.617 G
Cystine: 0.258 G
Phenylalanine: 0.941 G
Tyrosine: 0.852 G
Valine: 1.17 G
Arginine: 1.49 G
Histidine: 0.967 G
Alanine: 1.315 G
Aspartic acid: 2.191 G
Glutamic acid: 3.575 G
Glycine: 1.009 G
Proline: 0.905 G
Serine: 0.968 G
Hydroxyproline: 0.057 G
Pork, fresh, loin, whole, 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: 58.27 G
Energy: 239 KCAL
Energy: 1000 kJ
Protein: 27.23 G
Total lipid (fat): 13.62 G
Ash: 1.35 G
Calcium, Ca: 21 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 181 MG
Potassium, K: 374 MG
Sodium, Na: 48 MG
Zinc, Zn: 2.38 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 45.3 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.632 MG
Riboflavin: 0.254 MG
Niacin: 4.419 MG
Pantothenic acid: 0.648 MG
Vitamin B-6: 0.366 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 93.6 MG
Betaine: 3.6 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.24 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: 5.11 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.18 G
SFA 16:0: 3.14 G
SFA 18:0: 1.67 G
Fatty acids, total monounsaturated: 6.06 G
MUFA 16:1: 0.42 G
MUFA 18:1: 5.48 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 1.17 G
PUFA 18:2: 1.04 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.04 G
Cholesterol: 80 MG
Tryptophan: 0.336 G
Threonine: 1.229 G
Isoleucine: 1.254 G
Leucine: 2.168 G
Lysine: 2.436 G
Methionine: 0.708 G
Cystine: 0.343 G
Phenylalanine: 1.082 G
Tyrosine: 0.931 G
Valine: 1.467 G
Arginine: 1.719 G
Histidine: 1.061 G
Alanine: 1.598 G
Aspartic acid: 2.501 G
Glutamic acid: 4.195 G
Glycine: 1.413 G
Proline: 1.159 G
Serine: 1.124 G
Pork, fresh, loin, whole, 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: 57.87 G
Energy: 242 KCAL
Energy: 1013 kJ
Protein: 27.32 G
Total lipid (fat): 13.92 G
Ash: 1.35 G
Calcium, Ca: 19 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 246 MG
Potassium, K: 423 MG
Sodium, Na: 62 MG
Zinc, Zn: 2.39 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 45.3 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.877 MG
Riboflavin: 0.321 MG
Niacin: 5.037 MG
Pantothenic acid: 0.698 MG
Vitamin B-6: 0.464 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 93.9 MG
Betaine: 3.6 MG
Vitamin B-12: 0.7 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 53 IU
Vitamin D (D2 + D3): 1.3 UG
Vitamin D3 (cholecalciferol): 1.3 UG
Fatty acids, total saturated: 5.23 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.18 G
SFA 16:0: 3.21 G
SFA 18:0: 1.71 G
Fatty acids, total monounsaturated: 6.19 G
MUFA 16:1: 0.42 G
MUFA 18:1: 5.6 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 1.2 G
PUFA 18:2: 1.07 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.05 G
Cholesterol: 80 MG
Tryptophan: 0.338 G
Threonine: 1.234 G
Isoleucine: 1.26 G
Leucine: 2.177 G
Lysine: 2.446 G
Methionine: 0.712 G
Cystine: 0.344 G
Phenylalanine: 1.086 G
Tyrosine: 0.936 G
Valine: 1.473 G
Arginine: 1.723 G
Histidine: 1.067 G
Alanine: 1.603 G
Aspartic acid: 2.512 G
Glutamic acid: 4.215 G
Glycine: 1.409 G
Proline: 1.158 G
Serine: 1.128 G
Pork, fresh, loin, 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
LOIN
Water: 57.51 G
Energy: 248 KCAL
Energy: 1038 kJ
Protein: 27.09 G
Total lipid (fat): 14.65 G
Ash: 1.21 G
Calcium, Ca: 19 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 242 MG
Potassium, K: 408 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.32 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.4 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.988 MG
Riboflavin: 0.313 MG
Niacin: 5.572 MG
Pantothenic acid: 0.76 MG
Vitamin B-6: 0.516 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 93.1 MG
Betaine: 3.6 MG
Vitamin B-12: 0.71 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 5.37 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.19 G
SFA 16:0: 3.31 G
SFA 18:0: 1.75 G
Fatty acids, total monounsaturated: 6.51 G
MUFA 16:1: 0.46 G
MUFA 18:1: 5.86 G
MUFA 20:1: 0.13 G
Fatty acids, total polyunsaturated: 1.21 G
PUFA 18:2: 1.07 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.06 G
Cholesterol: 82 MG
Tryptophan: 0.341 G
Threonine: 1.232 G
Isoleucine: 1.261 G
Leucine: 2.168 G
Lysine: 2.432 G
Methionine: 0.713 G
Cystine: 0.344 G
Phenylalanine: 1.08 G
Tyrosine: 0.938 G
Valine: 1.466 G
Arginine: 1.693 G
Histidine: 1.073 G
Alanine: 1.582 G
Aspartic acid: 2.504 G
Glutamic acid: 4.218 G
Glycine: 1.327 G
Proline: 1.11 G
Serine: 1.119 G
Pork, fresh, loin, 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
LOIN
Water: 66.92 G
Energy: 198 KCAL
Energy: 828 kJ
Protein: 19.74 G
Total lipid (fat): 12.58 G
Ash: 0.96 G
Calcium, Ca: 18 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 197 MG
Potassium, K: 356 MG
Sodium, Na: 50 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.2 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.901 MG
Riboflavin: 0.248 MG
Niacin: 4.58 MG
Pantothenic acid: 0.723 MG
Vitamin B-6: 0.472 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 69.7 MG
Betaine: 3.2 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.01 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: 4.36 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.16 G
SFA 16:0: 2.72 G
SFA 18:0: 1.42 G
Fatty acids, total monounsaturated: 5.61 G
MUFA 16:1: 0.36 G
MUFA 18:1: 5.14 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 1.34 G
PUFA 18:2: 1.11 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.08 G
Cholesterol: 63 MG
Tryptophan: 0.244 G
Threonine: 0.891 G
Isoleucine: 0.91 G
Leucine: 1.572 G
Lysine: 1.766 G
Methionine: 0.514 G
Cystine: 0.248 G
Phenylalanine: 0.785 G
Tyrosine: 0.676 G
Valine: 1.064 G
Arginine: 1.245 G
Histidine: 0.77 G
Alanine: 1.158 G
Aspartic acid: 1.814 G
Glutamic acid: 3.044 G
Glycine: 1.019 G
Proline: 0.838 G
Serine: 0.815 G
Pork, fresh, loin, whole, 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: 61.4 G
Energy: 204 KCAL
Energy: 854 kJ
Protein: 28.57 G
Total lipid (fat): 9.12 G
Ash: 1.4 G
Calcium, Ca: 18 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 183 MG
Potassium, K: 387 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.48 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 48.2 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.659 MG
Riboflavin: 0.267 MG
Niacin: 4.588 MG
Pantothenic acid: 0.677 MG
Vitamin B-6: 0.387 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 98.2 MG
Betaine: 3.8 MG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.21 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: 3.38 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.12 G
SFA 16:0: 2.09 G
SFA 18:0: 1.09 G
Fatty acids, total monounsaturated: 4.16 G
MUFA 16:1: 0.3 G
MUFA 18:1: 3.74 G
MUFA 20:1: 0.08 G
Fatty acids, total polyunsaturated: 0.7 G
PUFA 18:2: 0.62 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
Cholesterol: 79 MG
Tryptophan: 0.363 G
Threonine: 1.305 G
Isoleucine: 1.338 G
Leucine: 2.292 G
Lysine: 2.569 G
Methionine: 0.756 G
Cystine: 0.364 G
Phenylalanine: 1.14 G
Tyrosine: 0.995 G
Valine: 1.55 G
Arginine: 1.776 G
Histidine: 1.141 G
Alanine: 1.664 G
Aspartic acid: 2.65 G
Glutamic acid: 4.472 G
Glycine: 1.357 G
Proline: 1.148 G
Serine: 1.18 G
Pork, fresh, loin, whole, 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: 60.72 G
Energy: 210 KCAL
Energy: 879 kJ
Protein: 28.57 G
Total lipid (fat): 9.8 G
Ash: 1.4 G
Calcium, Ca: 17 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 253 MG
Potassium, K: 438 MG
Sodium, Na: 64 MG
Zinc, Zn: 2.48 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 48.2 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.923 MG
Riboflavin: 0.338 MG
Niacin: 5.243 MG
Pantothenic acid: 0.729 MG
Vitamin B-6: 0.492 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 98.2 MG
Betaine: 3.8 MG
Vitamin B-12: 0.72 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.27 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: 3.64 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.13 G
SFA 16:0: 2.25 G
SFA 18:0: 1.18 G
Fatty acids, total monounsaturated: 4.45 G
MUFA 16:1: 0.32 G
MUFA 18:1: 4 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 0.77 G
PUFA 18:2: 0.68 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
Cholesterol: 79 MG
Tryptophan: 0.363 G
Threonine: 1.305 G
Isoleucine: 1.338 G
Leucine: 2.292 G
Lysine: 2.569 G
Methionine: 0.756 G
Cystine: 0.364 G
Phenylalanine: 1.14 G
Tyrosine: 0.995 G
Valine: 1.55 G
Arginine: 1.776 G
Histidine: 1.141 G
Alanine: 1.664 G
Aspartic acid: 2.65 G
Glutamic acid: 4.472 G
Glycine: 1.357 G
Proline: 1.148 G
Serine: 1.18 G
Pork, fresh, loin, 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
LOIN
Water: 61.02 G
Energy: 209 KCAL
Energy: 874 kJ
Protein: 28.62 G
Total lipid (fat): 9.63 G
Ash: 1.25 G
Calcium, Ca: 18 MG
Iron, Fe: 1.09 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 249 MG
Potassium, K: 425 MG
Sodium, Na: 58 MG
Zinc, Zn: 2.53 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 35.1 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 1.017 MG
Riboflavin: 0.329 MG
Niacin: 5.893 MG
Pantothenic acid: 0.782 MG
Vitamin B-6: 0.552 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 98.4 MG
Betaine: 3.8 MG
Vitamin B-12: 0.73 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.01 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: 3.51 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.12 G
SFA 16:0: 2.17 G
SFA 18:0: 1.13 G
Fatty acids, total monounsaturated: 4.32 G
MUFA 16:1: 0.31 G
MUFA 18:1: 3.88 G
MUFA 20:1: 0.09 G
Fatty acids, total polyunsaturated: 0.76 G
PUFA 18:2: 0.66 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
Cholesterol: 81 MG
Tryptophan: 0.364 G
Threonine: 1.307 G
Isoleucine: 1.34 G
Leucine: 2.297 G
Lysine: 2.574 G
Methionine: 0.758 G
Cystine: 0.365 G
Phenylalanine: 1.143 G
Tyrosine: 0.997 G
Valine: 1.553 G
Arginine: 1.779 G
Histidine: 1.143 G
Alanine: 1.668 G
Aspartic acid: 2.655 G
Glutamic acid: 4.481 G
Glycine: 1.359 G
Proline: 1.15 G
Serine: 1.182 G
Pork, fresh, loin, 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
LOIN
Water: 72.23 G
Energy: 143 KCAL
Energy: 598 kJ
Protein: 21.43 G
Total lipid (fat): 5.66 G
Ash: 1.05 G
Calcium, Ca: 17 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 211 MG
Potassium, K: 389 MG
Sodium, Na: 52 MG
Zinc, Zn: 1.84 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 36.1 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.989 MG
Riboflavin: 0.267 MG
Niacin: 4.915 MG
Pantothenic acid: 0.781 MG
Vitamin B-6: 0.527 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 75.6 MG
Betaine: 3.5 MG
Vitamin B-12: 0.63 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.18 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: 1.95 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.07 G
SFA 16:0: 1.25 G
SFA 18:0: 0.61 G
Fatty acids, total monounsaturated: 2.56 G
MUFA 16:1: 0.18 G
MUFA 18:1: 2.32 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.61 G
PUFA 18:2: 0.49 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.07 G
Cholesterol: 59 MG
Tryptophan: 0.272 G
Threonine: 0.978 G
Isoleucine: 1.003 G
Leucine: 1.719 G
Lysine: 1.927 G
Methionine: 0.567 G
Cystine: 0.273 G
Phenylalanine: 0.855 G
Tyrosine: 0.747 G
Valine: 1.162 G
Arginine: 1.332 G
Histidine: 0.856 G
Alanine: 1.248 G
Aspartic acid: 1.987 G
Glutamic acid: 3.354 G
Glycine: 1.017 G
Proline: 0.861 G
Serine: 0.885 G
Pork, fresh, separable 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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: 26.26 G
Energy: 626 KCAL
Energy: 2621 kJ
Protein: 7.06 G
Total lipid (fat): 66.1 G
Ash: 0.42 G
Calcium, Ca: 22 MG
Iron, Fe: 0.46 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 109 MG
Potassium, K: 125 MG
Sodium, Na: 56 MG
Zinc, Zn: 0.75 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 11.5 UG
Thiamin: 0.21 MG
Riboflavin: 0.2 MG
Niacin: 3.12 MG
Pantothenic acid: 0.51 MG
Vitamin B-6: 0.192 MG
Choline, total: 32.9 MG
Betaine: 1.9 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 80 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: 23.856 G
SFA 10:0: 0.055 G
SFA 12:0: 0.053 G
SFA 14:0: 0.893 G
SFA 15:0: 0.04 G
SFA 16:0: 14.9 G
SFA 17:0: 0.234 G
SFA 18:0: 7.56 G
SFA 20:0: 0.121 G
Fatty acids, total monounsaturated: 28.987 G
MUFA 14:1: 0.013 G
MUFA 16:1: 1.39 G
MUFA 18:1: 27.085 G
MUFA 18:1 c: 26.7 G
MUFA 20:1: 0.499 G
Fatty acids, total polyunsaturated: 11.538 G
PUFA 18:2: 10.39 G
PUFA 18:2 n-6 c,c: 10.3 G
PUFA 18:3: 0.438 G
PUFA 18:3 n-3 c,c,c (ALA): 0.416 G
PUFA 18:3 n-6 c,c,c: 0.022 G
PUFA 20:2 n-6 c,c: 0.418 G
PUFA 20:3: 0.059 G
PUFA 20:4: 0.177 G
PUFA 22:5 n-3 (DPA): 0.04 G
PUFA 22:6 n-3 (DHA): 0.016 G
Fatty acids, total trans: 0.475 G
Fatty acids, total trans-monoenoic: 0.385 G
TFA 18:1 t: 0.385 G
TFA 18:2 t not further defined: 0.09 G
Fatty acids, total trans-polyenoic: 0.09 G
Cholesterol: 79 MG
Tryptophan: 0.084 G
Threonine: 0.311 G
Isoleucine: 0.334 G
Leucine: 0.581 G
Lysine: 0.628 G
Methionine: 0.194 G
Cystine: 0.08 G
Phenylalanine: 0.293 G
Tyrosine: 0.28 G
Valine: 0.357 G
Arginine: 0.455 G
Histidine: 0.287 G
Alanine: 0.405 G
Aspartic acid: 0.661 G
Glutamic acid: 1.079 G
Glycine: 0.319 G
Proline: 0.286 G
Serine: 0.295 G
Hydroxyproline: 0.025 G
Pork, fresh, separable 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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: 24.76 G
Energy: 632 KCAL
Energy: 2645 kJ
Protein: 9.25 G
Total lipid (fat): 65.7 G
Ash: 0.51 G
Calcium, Ca: 14 MG
Iron, Fe: 0.26 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 84 MG
Potassium, K: 333 MG
Sodium, Na: 47 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.067 MG
Selenium, Se: 9 UG
Thiamin: 0.16 MG
Riboflavin: 0.09 MG
Niacin: 2.63 MG
Pantothenic acid: 0.43 MG
Vitamin B-6: 0.143 MG
Choline, total: 31 MG
Betaine: 1.2 MG
Vitamin B-12: 0.67 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Vitamin A, IU: 86 IU
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin D (D2 + D3), International Units: 69 IU
Vitamin D (D2 + D3): 1.7 UG
Vitamin D3 (cholecalciferol): 1.7 UG
Fatty acids, total saturated: 21.979 G
SFA 10:0: 0.05 G
SFA 12:0: 0.05 G
SFA 14:0: 0.829 G
SFA 15:0: 0.043 G
SFA 16:0: 13.6 G
SFA 17:0: 0.218 G
SFA 18:0: 7.07 G
SFA 20:0: 0.119 G
Fatty acids, total monounsaturated: 28.041 G
MUFA 14:1: 0.016 G
MUFA 16:1: 1.28 G
MUFA 18:1: 26.268 G
MUFA 18:1 c: 25.8 G
MUFA 20:1: 0.477 G
Fatty acids, total polyunsaturated: 13.186 G
PUFA 18:2: 11.832 G
PUFA 18:2 n-6 c,c: 11.7 G
PUFA 18:3: 0.588 G
PUFA 18:3 n-3 c,c,c (ALA): 0.564 G
PUFA 18:3 n-6 c,c,c: 0.024 G
PUFA 20:2 n-6 c,c: 0.445 G
PUFA 20:3: 0.07 G
PUFA 20:4: 0.184 G
PUFA 22:5 n-3 (DPA): 0.046 G
PUFA 22:6 n-3 (DHA): 0.021 G
Fatty acids, total trans: 0.6 G
Fatty acids, total trans-monoenoic: 0.468 G
TFA 18:1 t: 0.468 G
TFA 18:2 t not further defined: 0.132 G
Fatty acids, total trans-polyenoic: 0.132 G
Cholesterol: 72 MG
Tryptophan: 0.11 G
Threonine: 0.407 G
Isoleucine: 0.438 G
Leucine: 0.761 G
Lysine: 0.823 G
Methionine: 0.254 G
Cystine: 0.104 G
Phenylalanine: 0.384 G
Tyrosine: 0.366 G
Valine: 0.468 G
Arginine: 0.596 G
Histidine: 0.376 G
Alanine: 0.53 G
Aspartic acid: 0.865 G
Glutamic acid: 1.413 G
Glycine: 0.418 G
Proline: 0.374 G
Serine: 0.386 G
Hydroxyproline: 0.032 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), 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
SHOULDER (MEAT CUT)
Water: 54.95 G
Energy: 267 KCAL
Energy: 1116 kJ
Protein: 25.07 G
Total lipid (fat): 17.69 G
Ash: 0.82 G
Calcium, Ca: 26 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 208 MG
Potassium, K: 305 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.84 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 42.4 UG
Thiamin: 0.501 MG
Riboflavin: 0.365 MG
Niacin: 3.872 MG
Pantothenic acid: 1.29 MG
Vitamin B-6: 0.448 MG
Choline, total: 102.3 MG
Betaine: 3.4 MG
Vitamin B-12: 0.93 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, gamma: 0.01 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: 6.584 G
SFA 10:0: 0.017 G
SFA 12:0: 0.014 G
SFA 14:0: 0.223 G
SFA 15:0: 0.005 G
SFA 16:0: 3.99 G
SFA 17:0: 0.055 G
SFA 18:0: 2.248 G
SFA 20:0: 0.032 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 7.987 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.408 G
MUFA 17:1: 0.008 G
MUFA 18:1: 7.443 G
MUFA 18:1 c: 7.345 G
MUFA 20:1: 0.127 G
Fatty acids, total polyunsaturated: 2.072 G
PUFA 18:2: 1.811 G
PUFA 18:2 n-6 c,c: 1.754 G
PUFA 18:3: 0.079 G
PUFA 18:3 n-3 c,c,c (ALA): 0.077 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.072 G
PUFA 20:3: 0.011 G
PUFA 20:4: 0.099 G
Fatty acids, total trans: 0.154 G
Fatty acids, total trans-monoenoic: 0.098 G
TFA 18:1 t: 0.098 G
TFA 18:2 t,t: 0.056 G
Fatty acids, total trans-polyenoic: 0.056 G
Cholesterol: 98 MG
Tryptophan: 0.264 G
Threonine: 1.126 G
Isoleucine: 1.234 G
Leucine: 2.136 G
Lysine: 2.325 G
Methionine: 0.691 G
Cystine: 0.289 G
Phenylalanine: 1.054 G
Tyrosine: 0.954 G
Valine: 1.31 G
Arginine: 1.668 G
Histidine: 1.083 G
Alanine: 1.472 G
Aspartic acid: 2.453 G
Glutamic acid: 4.003 G
Glycine: 1.13 G
Proline: 1.014 G
Serine: 1.084 G
Hydroxyproline: 0.064 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), 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
SHOULDER (MEAT CUT)
Water: 69.18 G
Energy: 186 KCAL
Energy: 778 kJ
Protein: 17.42 G
Total lipid (fat): 12.36 G
Ash: 0.83 G
Calcium, Ca: 16 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 190 MG
Potassium, K: 318 MG
Sodium, Na: 61 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 26.2 UG
Thiamin: 0.52 MG
Riboflavin: 0.353 MG
Niacin: 4.239 MG
Pantothenic acid: 1.447 MG
Vitamin B-6: 0.486 MG
Choline, total: 73.3 MG
Betaine: 3.9 MG
Vitamin B-12: 0.91 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Tocopherol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 30 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 4.348 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.149 G
SFA 15:0: 0.005 G
SFA 16:0: 2.647 G
SFA 17:0: 0.038 G
SFA 18:0: 1.474 G
SFA 20:0: 0.022 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 5.206 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.261 G
MUFA 17:1: 0.001 G
MUFA 18:1: 4.861 G
MUFA 18:1 c: 4.786 G
MUFA 20:1: 0.082 G
Fatty acids, total polyunsaturated: 1.597 G
PUFA 18:2: 1.401 G
PUFA 18:2 n-6 c,c: 1.361 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: 0.006 G
PUFA 20:4: 0.074 G
Fatty acids, total trans: 0.115 G
Fatty acids, total trans-monoenoic: 0.074 G
TFA 18:1 t: 0.074 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 62 MG
Tryptophan: 0.183 G
Threonine: 0.782 G
Isoleucine: 0.857 G
Leucine: 1.484 G
Lysine: 1.615 G
Methionine: 0.48 G
Cystine: 0.201 G
Phenylalanine: 0.732 G
Tyrosine: 0.663 G
Valine: 0.91 G
Arginine: 1.159 G
Histidine: 0.752 G
Alanine: 1.022 G
Aspartic acid: 1.704 G
Glutamic acid: 2.781 G
Glycine: 0.785 G
Proline: 0.704 G
Serine: 0.753 G
Hydroxyproline: 0.045 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, 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.
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
SHOULDER (MEAT CUT)
Water: 56.13 G
Energy: 263 KCAL
Energy: 1100 kJ
Protein: 25.84 G
Total lipid (fat): 16.94 G
Ash: 1.19 G
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 27 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 227 MG
Potassium, K: 370 MG
Sodium, Na: 151 MG
Zinc, Zn: 4.48 MG
Copper, Cu: 0.192 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 42.3 UG
Thiamin: 0.406 MG
Riboflavin: 0.357 MG
Niacin: 3.61 MG
Pantothenic acid: 1.329 MG
Vitamin B-6: 0.463 MG
Choline, total: 106.2 MG
Betaine: 3.5 MG
Vitamin B-12: 0.98 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 44 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 6.288 G
SFA 10:0: 0.016 G
SFA 12:0: 0.013 G
SFA 14:0: 0.214 G
SFA 15:0: 0.005 G
SFA 16:0: 3.81 G
SFA 17:0: 0.053 G
SFA 18:0: 2.146 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 7.613 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.387 G
MUFA 17:1: 0.009 G
MUFA 18:1: 7.095 G
MUFA 18:1 c: 6.999 G
MUFA 20:1: 0.121 G
Fatty acids, total polyunsaturated: 2.006 G
PUFA 18:2: 1.756 G
PUFA 18:2 n-6 c,c: 1.702 G
PUFA 18:3: 0.077 G
PUFA 18:3 n-3 c,c,c (ALA): 0.076 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.07 G
PUFA 20:3: 0.011 G
PUFA 20:4: 0.092 G
Fatty acids, total trans: 0.15 G
Fatty acids, total trans-monoenoic: 0.096 G
TFA 18:1 t: 0.096 G
TFA 18:2 t,t: 0.054 G
Fatty acids, total trans-polyenoic: 0.054 G
Cholesterol: 97 MG
Tryptophan: 0.272 G
Threonine: 1.16 G
Isoleucine: 1.271 G
Leucine: 2.201 G
Lysine: 2.396 G
Methionine: 0.712 G
Cystine: 0.298 G
Phenylalanine: 1.086 G
Tyrosine: 0.983 G
Valine: 1.35 G
Arginine: 1.719 G
Histidine: 1.116 G
Alanine: 1.517 G
Aspartic acid: 2.528 G
Glutamic acid: 4.125 G
Glycine: 1.164 G
Proline: 1.045 G
Serine: 1.117 G
Hydroxyproline: 0.066 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat,with added solution, 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
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
SHOULDER (MEAT CUT)
Water: 70.36 G
Energy: 169 KCAL
Energy: 709 kJ
Protein: 17.19 G
Total lipid (fat): 11.12 G
Ash: 1.25 G
Carbohydrate, by difference: 0.16 G
Calcium, Ca: 15 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 211 MG
Potassium, K: 391 MG
Sodium, Na: 155 MG
Zinc, Zn: 2.83 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 26.6 UG
Thiamin: 0.474 MG
Riboflavin: 0.335 MG
Niacin: 3.763 MG
Pantothenic acid: 1.418 MG
Vitamin B-6: 0.48 MG
Choline, total: 71.7 MG
Betaine: 3.7 MG
Vitamin B-12: 0.96 UG
Vitamin E (alpha-tocopherol): 0.21 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: 3.912 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.134 G
SFA 15:0: 0.004 G
SFA 16:0: 2.382 G
SFA 17:0: 0.034 G
SFA 18:0: 1.326 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 4.686 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.235 G
MUFA 17:1: 0.001 G
MUFA 18:1: 4.375 G
MUFA 18:1 c: 4.308 G
MUFA 20:1: 0.074 G
Fatty acids, total polyunsaturated: 1.434 G
PUFA 18:2: 1.258 G
PUFA 18:2 n-6 c,c: 1.222 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.054 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.047 G
PUFA 20:3: 0.005 G
PUFA 20:4: 0.068 G
Fatty acids, total trans: 0.103 G
Fatty acids, total trans-monoenoic: 0.067 G
TFA 18:1 t: 0.067 G
TFA 18:2 t,t: 0.036 G
Fatty acids, total trans-polyenoic: 0.036 G
Cholesterol: 62 MG
Tryptophan: 0.181 G
Threonine: 0.772 G
Isoleucine: 0.846 G
Leucine: 1.464 G
Lysine: 1.594 G
Methionine: 0.473 G
Cystine: 0.198 G
Phenylalanine: 0.722 G
Tyrosine: 0.654 G
Valine: 0.898 G
Arginine: 1.144 G
Histidine: 0.742 G
Alanine: 1.009 G
Aspartic acid: 1.681 G
Glutamic acid: 2.744 G
Glycine: 0.774 G
Proline: 0.695 G
Serine: 0.743 G
Hydroxyproline: 0.044 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), 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
SHOULDER (MEAT CUT)
Water: 58 G
Energy: 233 KCAL
Energy: 973 kJ
Protein: 26.57 G
Total lipid (fat): 13.2 G
Ash: 0.85 G
Calcium, Ca: 25 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 217 MG
Potassium, K: 318 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.2 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 45 UG
Thiamin: 0.526 MG
Riboflavin: 0.388 MG
Niacin: 3.935 MG
Pantothenic acid: 1.367 MG
Vitamin B-6: 0.47 MG
Choline, total: 108.7 MG
Betaine: 3.5 MG
Vitamin B-12: 0.9 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 45 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 5.023 G
SFA 10:0: 0.014 G
SFA 12:0: 0.011 G
SFA 14:0: 0.168 G
SFA 15:0: 0.002 G
SFA 16:0: 3.051 G
SFA 17:0: 0.037 G
SFA 18:0: 1.716 G
SFA 20:0: 0.024 G
Fatty acids, total monounsaturated: 6.199 G
MUFA 16:1: 0.333 G
MUFA 18:1: 5.77 G
MUFA 18:1 c: 5.708 G
MUFA 20:1: 0.097 G
Fatty acids, total polyunsaturated: 1.402 G
PUFA 18:2: 1.204 G
PUFA 18:2 n-6 c,c: 1.164 G
PUFA 18:3: 0.048 G
PUFA 18:3 n-3 c,c,c (ALA): 0.048 G
PUFA 20:2 n-6 c,c: 0.049 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.094 G
Fatty acids, total trans: 0.102 G
Fatty acids, total trans-monoenoic: 0.062 G
TFA 18:1 t: 0.062 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 100 MG
Tryptophan: 0.28 G
Threonine: 1.193 G
Isoleucine: 1.308 G
Leucine: 2.264 G
Lysine: 2.465 G
Methionine: 0.732 G
Cystine: 0.307 G
Phenylalanine: 1.117 G
Tyrosine: 1.011 G
Valine: 1.389 G
Arginine: 1.768 G
Histidine: 1.148 G
Alanine: 1.56 G
Aspartic acid: 2.6 G
Glutamic acid: 4.243 G
Glycine: 1.197 G
Proline: 1.074 G
Serine: 1.149 G
Hydroxyproline: 0.068 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), 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
SHOULDER (MEAT CUT)
Water: 74.31 G
Energy: 132 KCAL
Energy: 550 kJ
Protein: 18.73 G
Total lipid (fat): 5.71 G
Ash: 0.88 G
Calcium, Ca: 14 MG
Iron, Fe: 1.2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 339 MG
Sodium, Na: 65 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 28.2 UG
Thiamin: 0.558 MG
Riboflavin: 0.384 MG
Niacin: 4.387 MG
Pantothenic acid: 1.567 MG
Vitamin B-6: 0.521 MG
Choline, total: 78.8 MG
Betaine: 4.1 MG
Vitamin B-12: 0.91 UG
Vitamin E (alpha-tocopherol): 0.24 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: 1.998 G
SFA 10:0: 0.002 G
SFA 14:0: 0.067 G
SFA 15:0: 0.001 G
SFA 16:0: 1.224 G
SFA 17:0: 0.014 G
SFA 18:0: 0.68 G
SFA 20:0: 0.01 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 2.484 G
MUFA 16:1: 0.139 G
MUFA 17:1: 0.001 G
MUFA 18:1: 2.308 G
MUFA 18:1 c: 2.284 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.62 G
PUFA 18:2: 0.517 G
PUFA 18:2 n-6 c,c: 0.502 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:2 n-6 c,c: 0.019 G
PUFA 20:4: 0.065 G
Fatty acids, total trans: 0.038 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 60 MG
Tryptophan: 0.197 G
Threonine: 0.841 G
Isoleucine: 0.922 G
Leucine: 1.596 G
Lysine: 1.737 G
Methionine: 0.516 G
Cystine: 0.216 G
Phenylalanine: 0.787 G
Tyrosine: 0.713 G
Valine: 0.979 G
Arginine: 1.246 G
Histidine: 0.809 G
Alanine: 1.1 G
Aspartic acid: 1.832 G
Glutamic acid: 2.99 G
Glycine: 0.844 G
Proline: 0.757 G
Serine: 0.81 G
Hydroxyproline: 0.048 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, with added solution 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.
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
SHOULDER (MEAT CUT)
Water: 59.2 G
Energy: 227 KCAL
Energy: 951 kJ
Protein: 27.58 G
Total lipid (fat): 12.14 G
Ash: 1.21 G
Calcium, Ca: 26 MG
Iron, Fe: 1.82 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 234 MG
Potassium, K: 388 MG
Sodium, Na: 154 MG
Zinc, Zn: 4.85 MG
Copper, Cu: 0.208 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 45.3 UG
Thiamin: 0.424 MG
Riboflavin: 0.381 MG
Niacin: 3.575 MG
Pantothenic acid: 1.419 MG
Vitamin B-6: 0.488 MG
Choline, total: 112.8 MG
Betaine: 3.7 MG
Vitamin B-12: 0.94 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Fatty acids, total saturated: 4.62 G
SFA 10:0: 0.013 G
SFA 12:0: 0.01 G
SFA 14:0: 0.155 G
SFA 15:0: 0.002 G
SFA 16:0: 2.807 G
SFA 17:0: 0.034 G
SFA 18:0: 1.578 G
Fatty acids, total monounsaturated: 5.702 G
MUFA 16:1: 0.306 G
MUFA 18:1: 5.307 G
MUFA 18:1 c: 5.25 G
MUFA 20:1: 0.089 G
Fatty acids, total polyunsaturated: 1.29 G
PUFA 18:2: 1.108 G
PUFA 18:2 n-6 c,c: 1.071 G
PUFA 18:3: 0.044 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:3: 0.006 G
PUFA 20:4: 0.087 G
Fatty acids, total trans: 0.094 G
Fatty acids, total trans-monoenoic: 0.057 G
TFA 18:1 t: 0.057 G
TFA 18:2 t,t: 0.037 G
Cholesterol: 98 MG
Tryptophan: 0.29 G
Threonine: 1.238 G
Isoleucine: 1.357 G
Leucine: 2.35 G
Lysine: 2.558 G
Methionine: 0.76 G
Cystine: 0.318 G
Phenylalanine: 1.159 G
Tyrosine: 1.05 G
Valine: 1.441 G
Arginine: 1.835 G
Histidine: 1.191 G
Alanine: 1.619 G
Aspartic acid: 2.698 G
Glutamic acid: 4.403 G
Glycine: 1.243 G
Proline: 1.115 G
Serine: 1.193 G
Hydroxyproline: 0.071 G
Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, with added solution, 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
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
SHOULDER (MEAT CUT)
Water: 74.85 G
Energy: 122 KCAL
Energy: 511 kJ
Protein: 18.29 G
Total lipid (fat): 5.36 G
Ash: 1.32 G
Carbohydrate, by difference: 0.18 G
Calcium, Ca: 14 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 223 MG
Potassium, K: 419 MG
Sodium, Na: 165 MG
Zinc, Zn: 3.1 MG
Copper, Cu: 0.125 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28.8 UG
Thiamin: 0.512 MG
Riboflavin: 0.367 MG
Niacin: 3.837 MG
Pantothenic acid: 1.531 MG
Vitamin B-6: 0.509 MG
Choline, total: 76.9 MG
Betaine: 4 MG
Vitamin B-12: 0.89 UG
Vitamin E (alpha-tocopherol): 0.23 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: 1.873 G
SFA 10:0: 0.002 G
SFA 14:0: 0.063 G
SFA 15:0: 0.001 G
SFA 16:0: 1.148 G
SFA 17:0: 0.013 G
SFA 18:0: 0.637 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 2.329 G
MUFA 16:1: 0.13 G
MUFA 17:1: 0.001 G
MUFA 18:1: 2.164 G
MUFA 18:1 c: 2.142 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.581 G
PUFA 18:2: 0.485 G
PUFA 18:2 n-6 c,c: 0.47 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: 0.018 G
PUFA 20:4: 0.061 G
Fatty acids, total trans: 0.036 G
Fatty acids, total trans-monoenoic: 0.022 G
TFA 18:1 t: 0.022 G
TFA 18:2 t,t: 0.014 G
Cholesterol: 59 MG
Tryptophan: 0.193 G
Threonine: 0.821 G
Isoleucine: 0.9 G
Leucine: 1.558 G
Lysine: 1.697 G
Methionine: 0.504 G
Cystine: 0.211 G
Phenylalanine: 0.769 G
Tyrosine: 0.696 G
Valine: 0.956 G
Arginine: 1.217 G
Histidine: 0.79 G
Alanine: 1.074 G
Aspartic acid: 1.79 G
Glutamic acid: 2.921 G
Glycine: 0.824 G
Proline: 0.74 G
Serine: 0.791 G
Hydroxyproline: 0.047 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org