Pork, fresh, enhanced, loin, tenderloin, separable lean only, cooked, roasted

589 calories in 1 roast

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Pork, fresh, enhanced, loin, tenderloin, separable lean only, cooked, roasted Suggest a better name
Weight Loss Rating:
Total Calories:589 calories in 1 roast
Serving Weight:1 roast = 508g ≈ 1.120lb ≈ 17.92oz
Caloric Density:1.16 calories / gram
Weight Watchers Counter:13 Weight Watchers points
 
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Calorie Sources:74% proteins; 24% fats; 1% carbohydrates
Fats:16 g (144 calories, 3% by weight)
Carbohydrates:1.57 g (6 calories, 0% by weight)
Proteins:109.78 g (439 calories, 22% by weight)
Alcohol:~
Water:371.20 g (73% by weight)
Fat Composition:44% monounsaturated; 39% saturated; 17% polyunsaturated
Trans Fat :0.15 g
Dietary Fiber:~
Cholesterol:0.29 g
Caffeine:~
Serving Sizes: 100 g
1 roast
Refuse:5 %
Refuse Description:Connective tissue, 4%, Separable fat, 1%
Food Group:Pork Products
USDA #:10943
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:3.96 mg
Vitamin B-2:1.83 mg
Vitamin B-3:37.54 mg
Vitamin B-5:4.22 mg
Vitamin B-6:3.10 mg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:2.39 mcg
Added Vitamin B-12:~
Choline:0.37 g
Vitamin C:~
Vitamin D:46
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.02 mcg
Vitamin D (D2 + D3):1.02 mcg
Vitamin E:355.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):25.40 mg
Copper (Cu):508 mcg
Fluoride (F):~
Iron (Fe):4.98 mg
Magnesium (Mg):0.13 g
Manganese (Mn):50.80 mcg
Phosphorus (P):1.61 g
Potassium (K):2.88 g
Selenium (Se):232.16 mcg
Sodium (Na):1.17 g
Zinc (Zn):10.16 mg
Cholesterol:0.29 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.57 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:109.78 g
Essential amino acids
Phenylalanine:4.57 g
Leucine:9.35 g
Methionine:3.00 g
Lysine:10.16 g
Isoleucine:5.38 g
Valine:5.69 g
Threonine:4.93 g
Tryptophan:1.12 g
Histidine:4.72 g
Arginine:7.26 g
Non-essential amino acids
Alanine:6.40 g
Aspartic acid:10.72 g
Betaine:18.29 mg
Cystine:1.22 g
Glutamic acid:17.53 g
Glycine:4.93 g
Hydroxyproline:0.25 g
Proline:4.42 g
Serine:4.72 g
Tyrosine:4.17 g
Fats Total:16 g
Saturated fatty acids:5.44 g
Monounsaturated fatty acids:6.05 g
Polyunsaturated fatty acids:2.29 g
Trans fatty acids:0.15 g
Trans-monoenoic:50.80 mg
Trans-polyenoic:~
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]:0.15 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.35 g
Heptadecanoic/Margaric [17:0]:50.80 mg
Octadecanoic/Stearic [18:0]:1.83 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]:0.36 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.59 g
[18:1 cis]:5.54 g
[18:1 trans]:50.80 mg
Eicosenoic/Gadoleic [20:1]:50.80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.93 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:1.88 g
[18:2 t,~]:~
[18:2 t,t]:50.80 mg
Octadecatrienoic/Linolenic [18:3]:50.80 mg
[18:3 Ω-3 c,c,c]:50.80 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:50.80 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.25 g
[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:9.45 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:13 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...The first Espresso machine was introduced in 1822 by the French, but it was the Italians who perfected and distributed it.
Related: Pork, fresh, enhanced, composite of separable fat, raw
Pork, fresh, enhanced, loin, tenderloin, separable lean only, raw
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