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Pork, fresh, loin, tenderloin, separable lean and fat, cooked, roasted

147 calories in 100 g

Pork, fresh, loin, tenderloin, separable lean and fat, cooked, roasted Suggest a better name
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Total Calories:147 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.47 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:76% proteins; 24% fats
Fats:3.96 g (36 calories, 4% by weight)
Carbohydrates:~
Proteins:26.04 g (111 calories, 26% by weight)
Alcohol:~
Water:69.11 g (69% by weight)
Fat Composition:44% monounsaturated; 39% saturated; 16% polyunsaturated
Trans Fat :30 mg
Dietary Fiber:~
Cholesterol:73 mg
Caffeine:~
Serving Sizes: 100 g
1 roast
3 oz
Common Name:URMIS #3358, Pork tenderloin
Refuse:4 %
Refuse Description:Connective tissue
Food Group:Pork Products
USDA #:10222
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Calories in Pork Tongue
Calories in Top Loin
Vitamin A:1 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:940 mcg
Vitamin B-2:380 mcg
Vitamin B-3:7.40 mg
Vitamin B-5:1 mg
Vitamin B-6:730 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.57 mcg
Added Vitamin B-12:~
Choline:88.50 mg
Vitamin C:~
Vitamin D:10
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.30 mcg
Vitamin D (D2 + D3):0.30 mcg
Vitamin E:80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:20 mcg
Vitamin K:~
Calcium (Ca):6 mg
Copper (Cu):110 mcg
Fluoride (F):~
Iron (Fe):1.15 mg
Magnesium (Mg):29 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.26 g
Potassium (K):0.42 g
Selenium (Se):38 mcg
Sodium (Na):57 mg
Zinc (Zn):2.41 mg
Cholesterol:73 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:26.04 g
Essential amino acids
Phenylalanine:1.09 g
Leucine:2.21 g
Methionine:0.71 g
Lysine:2.41 g
Isoleucine:1.28 g
Valine:1.36 g
Threonine:1.16 g
Tryptophan:0.27 g
Histidine:1.12 g
Arginine:1.73 g
Non-essential amino acids
Alanine:1.52 g
Aspartic acid:2.54 g
Betaine:4.30 mg
Cystine:0.30 g
Glutamic acid:4.15 g
Glycine:1.17 g
Hydroxyproline:60 mg
Proline:1.05 g
Serine:1.12 g
Tyrosine:0.99 g
Fats Total:3.96 g
Saturated fatty acids:1.35 g
Monounsaturated fatty acids:1.52 g
Polyunsaturated fatty acids:0.56 g
Trans fatty acids:30 mg
Trans-monoenoic:20 mg
Trans-polyenoic:10 mg
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]:40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.83 g
Heptadecanoic/Margaric [17:0]:10 mg
Octadecanoic/Stearic [18:0]:0.46 g
Eicosanoic/Arachidic [20:0]:2 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:1 mg
Octadecenoic/Oleic [18:1]:1.40 g
[18:1 cis]:1.38 g
[18:1 trans]:20 mg
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.48 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.46 g
[18:2 t,~]:~
[18:2 t,t]:10 mg
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:10 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:10 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:50 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:1.20 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_hz
Did you know?...To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
Related: Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled
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