Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised

323 calories in 100 g

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Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised Suggest a better name
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Total Calories:323 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.23 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:71% fats; 29% proteins
Fats:25.43 g (229 calories, 25% by weight)
Carbohydrates:~
Proteins:21.91 g (94 calories, 22% by weight)
Alcohol:~
Water:51.83 g (52% by weight)
Fat Composition:48% monounsaturated; 42% saturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:85 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g)
Refuse:26 %
Refuse Description:Bone
Food Group:Pork Products
USDA #:10029
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Calories in Top Loin
Vitamin A:8 IU
Retinol:2 mcg
Retinol Activity Equivalent:2 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:470 mcg
Vitamin B-2:230 mcg
Vitamin B-3:3.59 mg
Vitamin B-5:560 mcg
Vitamin B-6:290 mcg
Vitamin B-9:2 mcg
Food folate:2 mcg
Dietary Folate Equivalent:2 mcg
Folic acid:~
Vitamin B-12:0.65 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:600 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):31 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):1.11 mg
Magnesium (Mg):15 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.16 g
Potassium (K):0.30 g
Selenium (Se):36 mcg
Sodium (Na):55 mg
Zinc (Zn):3.27 mg
Cholesterol:85 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.91 g
Essential amino acids
Phenylalanine:0.86 g
Leucine:1.70 g
Methionine:0.54 g
Lysine:1.93 g
Isoleucine:0.96 g
Valine:1.15 g
Threonine:0.95 g
Tryptophan:0.25 g
Histidine:0.79 g
Arginine:1.44 g
Non-essential amino acids
Alanine:1.31 g
Aspartic acid:1.96 g
Betaine:~
Cystine:0.26 g
Glutamic acid:3.23 g
Glycine:1.39 g
Hydroxyproline:~
Proline:1.07 g
Serine:0.90 g
Tyrosine:0.71 g
Fats Total:25.43 g
Saturated fatty acids:9.54 g
Monounsaturated fatty acids:10.95 g
Polyunsaturated fatty acids:2.33 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:20 mg
Dodecanoic/Lauric [12:0]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.33 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.80 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.19 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.69 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.96 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.20 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.09 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:70 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:60 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.16 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2Ka
Did you know?...As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years.
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