Pork loin and shoulder blade lean cooked (3 oz, 85 g) has 179 calories, 25 g protein, 0 g carbohydrate and 8 g fat, according to USDA FoodData Central. 100 g has 211 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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3 oz (85 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 179 | 211 | |
| Total fat | 8 g | 10% | 9.44 g |
| Saturated fat | 2.8 g | 14% | 3.34 g |
| Trans fat | not reported | ||
| Monounsaturated fat | 3.6 g | 4.22 g | |
| Polyunsaturated fat | 0.6 g | 0.71 g | |
| Cholesterol | 72 mg | 24% | 85 mg |
| Sodium | 48 mg | 2% | 57 mg |
| Total carbohydrate | 0 g | 0% | 0 g |
| Dietary fiber | 0 g | 0% | 0 g |
| Total sugars | not reported | ||
| Added sugars | 0 g | 0% | 0 g |
| Protein | 25 g | 29.5 g | |
| Vitamins | |||
| Vitamin D | not reported | ||
| Vitamin A | 1.7 mcg | 0% | 2 mcg |
| Vitamin C | 0.34 mg | 0% | 0.4 mg |
| Vitamin E | not reported | ||
| Vitamin K | not reported | ||
| Thiamin (B1) | 0.74 mg | 60% | 0.87 mg |
| Riboflavin (B2) | 0.29 mg | 20% | 0.34 mg |
| Niacin (B3) | 4.5 mg | 30% | 5.25 mg |
| Vitamin B6 | 0.37 mg | 20% | 0.44 mg |
| Folate (DFE) | 5.1 mcg | 0% | 6 mcg |
| Vitamin B12 | 0.64 mcg | 25% | 0.75 mcg |
| Choline | not reported | ||
| Minerals | |||
| Calcium | 19 mg | 0% | 22 mg |
| Iron | 0.91 mg | 6% | 1.07 mg |
| Potassium | 320 mg | 6% | 377 mg |
| Magnesium | 22 mg | 6% | 26 mg |
| Phosphorus | 199 mg | 15% | 234 mg |
| Zinc | 2.4 mg | 20% | 2.87 mg |
| Copper | <0.1 mg | 0% | 0.05 mg |
| Manganese | <0.1 mg | 0% | 0.02 mg |
| Selenium | 39 mcg | 70% | 45.4 mcg |
| Other | |||
| Water | 51.3 g | 60.3 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
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Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 179 | 0 g | 25 g | 8 g | 0 g | – |
| 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) | 236 g | 498 | 0 g | 69.5 g | 22.3 g | 0 g | – |
| 100 g | 100 g | 211 | 0 g | 29.5 g | 9.4 g | 0 g | – |
Pork loin and shoulder blade lean cooked (3 oz, 85 g) has 179 calories. 100 g has 211 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 180.
Pork loin and shoulder blade lean cooked (3 oz, 85 g) has 39 mcg of selenium, 70% of the Daily Value. 100 g has 45.4 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
Pork loin and shoulder blade lean cooked (3 oz, 85 g) has 0.74 mg of thiamin, 60% of the Daily Value. 100 g has 0.87 mg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
100 g of pork loin and shoulder blade lean cooked has 211 calories, 29.5 g protein, 0 g carbohydrate, 0 g fiber and 9.44 g fat.
About 0% of the calories in pork loin and shoulder blade lean cooked come from carbohydrate, 42% from fat and 58% from protein (Atwater factors of 4, 9 and 4 calories per gram).
Per 100 g, compared with the other 335 pork in this database, pork loin and shoulder blade lean cooked has more calories than 65% of them and more protein than 95%.
The same serving of pork loin and shoulder blade lean cooked, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 8 g | 11 % |
| Saturated / Saturés | 3 g + Trans / trans 0 g | 14 % |
| Cholesterol / Cholestérol | 70 mg | 24 % |
| Sodium | 50 mg | 2 % |
| Carbohydrate / Glucides | 0 g | 0 % |
| Fibre / Fibres | 0 g | 0 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 25 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 19 mg | 1 % |
| Iron / Fer | 1 mg | 5 % |
| Potassium | 300 mg | 9 % |
| Per 100g | |
|---|---|
| Energy | 883 kJ / 211 kcal |
| Fat | 9.4 g |
| of which saturates | 3.3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 29 g |
| Salt | 0.14 g |
| Per 100g | Per 85g | %RI* | |
|---|---|---|---|
| Energy | 883 kJ 211 kcal |
750 kJ 179 kcal |
9% |
| Fat | 9.4g | 8.0g | 11% |
| of which saturates | 3.3g | 2.8g | 14% |
| Carbohydrate | 0 gg | 0 gg | <1% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 29g | 25g | 50% |
| Salt | 0.14g | 0.12g | 2% |
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Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 167908: "Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean only, cooked". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗
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