Pork fillet, sirloin, fried Nutrition Label

Pork fillet, sirloin, fried Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 196kcal (821 kj)
12%
Protein 26.29g
25%
Carbohydrates 0.00g
0%
Sugars 0.00g
Starch 0.00g
Maltose 0.00g
Sucrose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Fat 10.10g
20%
Fatty acids, total polyunsaturated 1.18g
Fatty acids, total monounsaturated cis 4.42g
Fatty acids, total saturated 3.50g
Cholesterol (gc) 63.96mg
Sterols 8.94mg
Iron 0.74mg
9%
Vitamin d 0.70ug
5%
Calcium 9.77mg
1%
Chromium 4.53ug
13%
Sodium 173.81mg
12%
Iodine 11.37ug
8%
Copper 0.05mg
0%
Salt 442.87mg
19%
Selenium 22.02ug
40%
Vitamin e alphatocopherol 0.61mg
4%
Zinc 2.20mg
20%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.64ug
27%
Vitamin a retinol activity equivalents 11.05ug
1%
Thiamin (vitamin b1) 0.81mg
67%
Riboflavine (vitamin b2) 0.15mg
12%
Vitamin b6 pyridoxine (hydrochloride) 0.44mg
34%
Manganese 0.01mg
0%
Magnesium 24.61mg
6%
Potassium 342.89mg
11%
Fluoride 0.02mg
0%
Phosphorus 196.30mg
28%
Vitamin k 3.55ug
3%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents, total 10.06mg
63%
Molybdenum 0.01mg
0%
Folate 1.94ug
0%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 61.01g
3%

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

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Pork fillet, sirloin, fried Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Pork fillet, sirloin, fried

Fat 46%
Carbohydrates 0%
Protein 54%

Protein Amino Acids Profile

The ratio of amino acids in Pork fillet, sirloin, fried. See full profile

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

Component Breakdown for Pork fillet, sirloin, fried

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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