Pork, blade (roasts)
Category: Pork Products State: Fresh Parts: Loin Characteristics: Bone In, Separable Lean And Fat Method: Cooked, Roasted
Nutrition Highlights
Serving Size
Calories
216
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 128 (59.2%) |
| Protein | 83 (38.3%) |
| Total | 216 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 50 (58.7%) |
| Protein | 21 (24.3%) |
| Fat | 14 (16.7%) |
| Ash | 0.9 (1.1%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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Pork loin is a lean cut of meat that is low in fat and calories. A 3-ounce cooked serving has about 140 calories and 4 grams of fat
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It is a good source of high quality protein, providing around 26 grams of protein per serving. Protein helps build and repair muscles and tissues
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Pork loin is also a good source of several important vitamins and minerals including selenium, zinc, vitamin B6 and niacin. Zinc supports immune function and selenium is an antioxidant
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The riboflavin or vitamin B2 in pork loin assists with energy production and red blood cell formation. It also contains thiamine which is important for carbohydrate metabolism
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When roasted, the fat is able to drain away leaving the pork loin very lean. Roasting also enhances the flavor and tenderness of this cut of meat
Risks
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High in saturated fat and cholesterol which can increase risk of heart disease if consumed in large amounts regularly
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Potential risk of trichinosis if pork is undercooked or eaten raw
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May contain toxins produced by Staphylococcus aureus bacteria if food safety practices are not followed during and after cooking
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Higher in calories than many other meats which can contribute to weight gain if overconsumed
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Some nutritional risks can be mitigated by trimming visible fat and cooking until internal temperature reaches 160°F
Additional Information
Pork, fresh, loin, blade (roasts), bone-in, separable lean and fat, cooked, roasted is a specific cut of pork that offers several nutritional benefits along with certain risks. Let's delve into the primary attributes and examine its nutritional profile.
Starting with the nutritional benefits, this cut of pork is a great source of high-quality protein. Protein is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones. A 3-ounce serving of cooked pork loin blade roast provides approximately 22 grams of protein, meeting a significant portion of an individual's daily protein needs.
Pork loin blade roast also contains essential vitamins and minerals. It is particularly rich in B vitamins, including thiamin, riboflavin, niacin, vitamin B6, and vitamin B12. These vitamins play crucial roles in energy metabolism, nerve function, red blood cell production, and DNA synthesis. Additionally, pork loin blade roast provides minerals like iron, zinc, phosphorus, and selenium. Iron is essential for oxygen transport and energy production, while zinc supports immune function and wound healing. Phosphorus is important for bone health, and selenium acts as an antioxidant, protecting cells from damage.
Despite these nutritional benefits, it is crucial to consider the risks associated with consuming this specific cut of pork. One of the primary concerns is the fat content. The "separable lean and fat" attribute indicates that the cut contains both lean meat and visible fat. While fat is a necessary part of a balanced diet, excessive consumption of saturated fat, specifically from animal sources, can increase the risk of heart disease and other health issues. Therefore, it is important to consume pork loin blade roast in moderation and balance it with lean protein sources and plant-based fats.
Furthermore, cooking methods can impact the nutritional composition of pork. Roasting is generally considered a healthy cooking method as it does not require excessive added fats. However, if the pork is cooked at high temperatures or for prolonged periods, it can lead to the formation of potentially harmful compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These compounds have been linked to an increased risk of certain cancers. To minimize this risk, it is advisable to cook pork at lower temperatures and avoid charring or burning the meat.
Lastly, individuals with specific dietary restrictions or health conditions should be cautious when consuming pork loin blade roast. For example, those following a low-sodium diet should be mindful of the sodium content, as processed pork products often contain added salt. Additionally, individuals with certain health conditions, such as gout or kidney disease, may need to limit their intake of purine-rich foods like pork.
In conclusion, pork loin blade roast, bone-in, separable lean and fat, cooked, roasted, offers various nutritional benefits such as being a good source of protein, B vitamins, and minerals. However, it is important to be mindful of the fat content, cooking methods, and potential risks associated with excessive consumption or specific health conditions. As with any food, incorporating pork into a balanced and varied diet is key to enjoying its benefits while minimizing potential risks.