Pork Fresh Loin Center Rib (roasts) Bone-in (Cooked, Roasted)
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
Pork Products
Calorie Distribution
- Protein45%27 g
- Fat55%14.7 g
- Carbs0%0 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 57.8 | G |
| Energy | 248 | KCAL |
| Protein | 27.0 | G |
| Total lipid (fat) | 14.7 | G |
| Carbohydrate, by difference | 0 | G |
| Fiber, total dietary | 0 | G |
| Total Sugars | 0 | G |
| Cholesterol | 78.0 | MG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Thiamin | 0.52 | MG |
| Riboflavin | 0.29 | MG |
| Niacin | 9.5 | MG |
| Vitamin B-6 | 0.48 | MG |
| Folate, total | 0 | UG |
| Vitamin B-12 | 0.87 | UG |
| Vitamin A, RAE | 5.0 | UG |
| Vitamin E (alpha-tocopherol) | 0.21 | MG |
| Vitamin D (D2 + D3) | 0.70 | UG |
| Vitamin K (phylloquinone) | 0 | UG |
| Calcium, Ca | 19.0 | MG |
| Iron, Fe | 0.96 | MG |
| Magnesium, Mg | 21.0 | MG |
| Phosphorus, P | 230 | MG |
| Potassium, K | 272 | MG |
| Sodium, Na | 91.0 | MG |
| Zinc, Zn | 2.9 | MG |
| Copper, Cu | 0.09 | MG |
| Manganese, Mn | 0.007 | MG |
| Selenium, Se | 40.2 | UG |
| Energy | 1036 | kJ |
| Ash | 1.1 | G |
| Pantothenic acid | 1.5 | MG |
| Folic acid | 0 | UG |
| Folate, food | 0 | UG |
| Folate, DFE | 0 | UG |
| Choline, total | 92.2 | MG |
| Betaine | 3.6 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 5.0 | UG |
| Carotene, beta | 0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 16.0 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 0 | UG |
| Vitamin E, added | 0 | MG |
| Vitamin D (D2 + D3), International Units | 29.0 | IU |
| Vitamin D3 (cholecalciferol) | 0.70 | UG |
| Vitamin K (Dihydrophylloquinone) | 0 | UG |
| Fatty acids, total saturated | 5.4 | G |
| SFA 4:0 | 0 | G |
| SFA 6:0 | 0 | G |
| SFA 8:0 | 0 | G |
| SFA 10:0 | 0.01 | G |
| SFA 12:0 | 0.01 | G |
| SFA 14:0 | 0.19 | G |
| SFA 15:0 | 0.009 | G |
| SFA 16:0 | 3.3 | G |
| SFA 17:0 | 0.05 | G |
| SFA 18:0 | 1.8 | G |
| SFA 20:0 | 0.03 | G |
| SFA 22:0 | 0 | G |
| SFA 24:0 | 0.001 | G |
| Fatty acids, total monounsaturated | 6.2 | G |
| MUFA 14:1 | 0.001 | G |
| MUFA 15:1 | 0 | G |
| MUFA 16:1 | 0.30 | G |
| MUFA 17:1 | 0 | G |
| MUFA 18:1 | 5.8 | G |
| MUFA 18:1 c | 5.7 | G |
| MUFA 20:1 | 0.10 | G |
| MUFA 22:1 | 0 | G |
| MUFA 22:1 c | 0 | G |
| Fatty acids, total polyunsaturated | 2.5 | G |
| PUFA 18:2 | 2.2 | G |
| PUFA 18:2 n-6 c,c | 2.2 | G |
| PUFA 18:3 | 0.09 | G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.08 | G |
| PUFA 18:3 n-6 c,c,c | 0 | G |
| PUFA 18:3i | 0.008 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:2 n-6 c,c | 0.09 | G |
| PUFA 20:3 | 0.01 | G |
| PUFA 20:4 | 0.07 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:5 n-3 (DPA) | 0.01 | G |
| PUFA 22:6 n-3 (DHA) | 0.001 | G |
| Fatty acids, total trans | 0.10 | G |
| Fatty acids, total trans-monoenoic | 0.07 | G |
| TFA 18:1 t | 0.07 | G |
| TFA 18:2 t not further defined | 0.02 | G |
| Fatty acids, total trans-polyenoic | 0.03 | G |
| Tryptophan | 0.32 | G |
| Threonine | 1.2 | G |
| Isoleucine | 1.3 | G |
| Leucine | 2.2 | G |
| Lysine | 2.4 | G |
| Methionine | 0.74 | G |
| Cystine | 0.30 | G |
| Phenylalanine | 1.1 | G |
| Tyrosine | 1.1 | G |
| Valine | 1.4 | G |
| Arginine | 1.7 | G |
| Histidine | 1.1 | G |
| Alanine | 1.5 | G |
| Aspartic acid | 2.5 | G |
| Glutamic acid | 4.1 | G |
| Glycine | 1.2 | G |
| Proline | 1.1 | G |
| Serine | 1.1 | G |
| Hydroxyproline | 0.09 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
More in Pork Products
Pork Fresh Loin Top Loin (roasts) Boneless (Raw)
Pork Fresh Loin Top Loin (roasts) Boneless (Raw)
Pork Shoulder Breast Boneless (Cooked, Broiled)
Pork Fresh Ground (Cooked)
Pork Cured Ham Separable Fat Boneless Unheated
Pork Fresh Composite of Trimmed Leg Loin Shoulder and Spareribs (includes Cuts to Be Cured) (Raw)
Nutritionally Similar Foods
Based on protein, fat, carbs, fiber, and 11 other nutrients
Chicken Dark Meat Meat Only (Cooked, Stewed)
Pork Fresh Loin Center Rib (roasts) Boneless (Cooked, Roasted)
Chicken Leg Meat and Skin (Cooked, Stewed)
Veal Loin (Cooked, Braised)
Pork Fresh Loin Shoulder and Spareribs) (Cooked)
Pork Fresh (Cooked)
Nutrient Highlights
Explore by Nutrient
Show Nutrition Facts Label
Nutrition Facts
Serving Size 100g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 167832.
View on USDA FoodData Central →