Pork, fresh, loin, top loin , boneless, separable lean and fat, cooked, roasted
Per 100 g, Pork, fresh, loin, top loin , boneless, separable lean and fat, cooked, roasted provides 192 kcal, making it a moderate-calorie food. It contains 26.4 g of protein, 0 g of carbohydrate and 8.82 g of fat, with 0 g of dietary fibre. Per 100 g it is an excellent source of protein.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 26.4 g | 53% |
| Total fat | 8.82 g | 11% |
| Saturated fat | 2.84 g | 14% |
| Carbohydrates | 0 g | 0% |
| Fibre | 0 g | 0% |
| Sodium | 46 mg | 2% |
| Potassium | 349 mg | 7% |
| Calcium | 7 mg | 1% |
| Iron | 0.64 mg | 4% |
| Magnesium | 25 mg | 6% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 1 µg | 0% |
| Cholesterol | 80 mg | 27% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Pork
Pork loin is a lean, tender cut usually roasted whole or sliced into chops, sitting toward the leaner end of pork cuts once trimmed and cooked. A 100 g roasted serving provides 192 kcal and 26.4 g of protein, with 8.82 g of fat, of which 2.84 g is saturated. It contains no carbohydrate or fibre, alongside 349 mg of potassium, 25 mg of magnesium, 46 mg of sodium and 80 mg of cholesterol.
With protein making up over half its calories, pork loin fits comfortably into meals built around lean meat, and its potassium content adds to overall mineral intake alongside vegetables and grains. Its saturated fat content is moderate rather than high for a meat cut, in keeping with general advice to balance red and white meat fats across the week rather than focus on any single food. A useful tip when roasting loin is to rest the meat for several minutes after cooking, which helps retain juiciness in this naturally lean cut.