Pork chop, thick layer of fat Nutrition Label

Pork chop, thick layer of fat Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 253kcal (1,057 kj)
53%
Carbohydrates 0.00g
0%
Sugars 0.00g
Starch 0.00g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Protein 18.00g
14%
Fat 20.30g
37%
Fatty acids, total polyunsaturated 2.94g
Fatty acids, total monounsaturated cis 8.42g
Fatty acids, total saturated 7.54g
Cholesterol (gc) 49.00mg
Sterols 1.00mg
Iron 1.10mg
6%
Vitamin d 0.50ug
3%
Calcium 8.00mg
1%
Chromium 3.00ug
12%
Sodium 53.00mg
4%
Iodine 3.00ug
2%
Copper 0.11mg
0%
Salt 135.04mg
6%
Selenium 16.62ug
30%
Vitamin e alphatocopherol 0.32mg
2%
Zinc 2.80mg
35%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.65ug
27%
Vitamin a retinol activity equivalents 9.10ug
1%
Thiamin (vitamin b1) 1.10mg
100%
Riboflavine (vitamin b2) 0.14mg
13%
Vitamin b6 pyridoxine (hydrochloride) 0.30mg
23%
Manganese 0.01mg
1%
Magnesium 21.00mg
7%
Potassium 320.00mg
14%
Fluoride (fluerine) 0.03mg
1%
Phosphorus 180.00mg
26%
Vitamin k 1.14ug
1%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents, total 9.61mg
69%
Molybdenum 0.01mg
0%
Folate 0.99ug
0%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 61.00g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Pork chop, thick layer of fat

What is PORK CHOP, THICK LAYER OF FAT?

A pork chop with a thick layer of fat is a cut of meat from the loin of a pig. The thick layer of fat on the pork chop contributes to its juicy and flavorful taste when cooked. It is important to trim excess fat before cooking to reduce the overall fat content of the dish.

PORK CHOP, THICK LAYER OF FAT Health Benefits

Pork chops with a thick layer of fat are high in saturated fat which, when consumed in excess, can contribute to an increased risk of heart disease. It's important to trim excess fat from pork chops to reduce the saturated fat content. However, pork is also a good source of protein, B vitamins, and minerals such as zinc and selenium. For a healthier option, choosing lean pork chops and balancing them with a variety of other nutrient-dense foods can be a part of a balanced diet.

PORK CHOP, THICK LAYER OF FAT Health Risks

Pork chops with a thick layer of fat can increase the intake of saturated fat and cholesterol, which are linked to heart disease. Consumption of fatty cuts of pork can also contribute to weight gain and increase the risk of obesity. Opt for leaner cuts of pork or trim excess fat before cooking to mitigate these health risks.

How much PORK CHOP, THICK LAYER OF FAT to eat per day?

It is recommended to limit the consumption of foods high in saturated fats, such as pork chop with a thick layer of fat. The Dietary Guidelines for Americans suggests keeping saturated fat intake to less than 10% of total daily calories. It is important to focus on leaner cuts of pork or choose healthier cooking methods to reduce saturated fat intake.

PORK CHOP, THICK LAYER OF FAT Allergies

People with pork allergies should be cautious when consuming pork chops with a thick layer of fat. While the fat itself does not contain proteins that typically trigger allergies, it's important to consider cross-contamination and the specific preparation methods used, as these factors can contribute to allergic reactions in sensitive individuals.

Pork chop, thick layer of fat Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Pork chop, thick layer of fat

Fat 72%
Carbohydrates 0%
Protein 28%

Protein Amino Acids Profile

The ratio of amino acids in Pork chop, thick layer of fat. See full profile

Tryptophan 1%
Cystine 1%
Methionine 3%
Tyrosine 4%
Proline 4%
Phenylalanine 4%
Histidine 4%
Serine 4%
Threonine 4%
Glycine 4%
Isoleucine 5%
Valine 5%
Alanine 6%
Arginine 7%
Leucine 8%
Lysine 9%
Aspartic acid 10%
Glutamic acid 16%

Component Breakdown for Pork chop, thick layer of fat

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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