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Pork, fresh, loin, sirloin (chops), boneless, separable lean only, cooked, broiled

193 calories in 100 g

Pork, fresh, loin, sirloin (chops), boneless, separable lean only, cooked, broiled Suggest a better name
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Total Calories:193 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.93 calories / gram
Weight Watchers Counter:4 Weight Watchers points
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Calorie Sources:69% proteins; 31% fats
Fats:6.67 g (60 calories, 7% by weight)
Proteins:31.13 g (133 calories, 31% by weight)
Water:61.43 g (61% by weight)
Fat Composition:51% monounsaturated; 39% saturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:92 mg
Serving Sizes: 100 g
3 oz
1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 113 g)
Refuse:10 %
Refuse Description:Connective tissue 7%, separable fat 3%
Food Group:Pork Products
USDA #:10216
Related Foods: Calories in Bacon
Calories in Lean Ground Pork
Calories in Pork And Beef Salami
Calories in Pork Bratwurst
Calories in Pork Chop
Calories in Top Loin
Calories in Tri-tip Roast
Calories in Tri-tip Steak
Vitamin A:8 IU
Retinol:2 mcg
Retinol Activity Equivalent:2 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:1.03 mg
Vitamin B-2:400 mcg
Vitamin B-3:4.76 mg
Vitamin B-5:900 mcg
Vitamin B-6:540 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:0.84 mcg
Added Vitamin B-12:~
Choline:0.11 g
Vitamin C:400 mcg
Vitamin D:25
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.60 mcg
Vitamin D (D2 + D3):0.60 mcg
Vitamin E:260 mcg
Added α-Tocopherol:~
Vitamin K:~
Calcium (Ca):18 mg
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):1.24 mg
Magnesium (Mg):27 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.25 g
Potassium (K):0.38 g
Selenium (Se):51.60 mcg
Sodium (Na):56 mg
Zinc (Zn):2.66 mg
Cholesterol:92 mg
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Proteins Total:31.13 g
Essential amino acids
Phenylalanine:1.24 g
Leucine:2.49 g
Methionine:0.82 g
Lysine:2.79 g
Isoleucine:1.45 g
Valine:1.68 g
Threonine:1.42 g
Tryptophan:0.39 g
Histidine:1.24 g
Arginine:1.93 g
Non-essential amino acids
Alanine:1.81 g
Aspartic acid:2.88 g
Betaine:4.10 mg
Cystine:0.39 g
Glutamic acid:4.87 g
Glycine:1.47 g
Proline:1.25 g
Serine:1.28 g
Tyrosine:1.08 g
Fats Total:6.67 g
Saturated fatty acids:2.22 g
Monounsaturated fatty acids:2.91 g
Polyunsaturated fatty acids:0.53 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:70 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.38 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.69 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]:0.22 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.60 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:60 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.43 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 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:1.37 g
Product Type:Pork
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
Related: Pork, fresh, loin, sirloin (chops), boneless, separable lean only, cooked, braised
Pork, fresh, loin, sirloin (roasts), boneless, separable lean only, cooked, roasted
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