Pork
Category: Pork Products State: Fresh Parts: Loin, Center Loin (Chops) Characteristics: Bone In, Separable Lean And Fat Method: Cooked, Broiled
Nutrition Highlights
Serving Size
Calories
178
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 (%) |
|---|---|
| Protein | 87 (49.0%) |
| Fat | 85 (47.8%) |
| Total | 178 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 53 (62.3%) |
| Protein | 22 (25.6%) |
| Fat | 9.4 (11.1%) |
| Ash | 0.9 (1.0%) |
| 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. Three ounces of cooked pork loin contains less than 5 grams of total fat
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It is a good source of high quality protein, providing around 25 grams of protein per three ounce serving. Protein helps build and repair muscles and tissues
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Pork loin is rich in B vitamins including niacin, riboflavin, pantothenic acid and vitamin B6. These B vitamins help support energy production and metabolism
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It contains minerals like selenium, zinc and phosphorus which support immune function, cell growth and thyroid health
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Broiling is a cooking method that helps retain moisture and nutrients in pork loin compared to frying. Broiling also allows excess fat to drip away during cooking
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 trichinellosis (trichinosis) if undercooked or eaten raw due to possible contamination with the parasite Trichinella spiralis
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Possible contamination with harmful bacteria like Salmonella or E. coli if not handled or cooked properly
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Higher in calories than leaner cuts of pork which can contribute to weight gain if overconsumed
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Contains no plant compounds or fiber but provides high quality protein when consumed in moderation as part of a balanced diet
Additional Information
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled is a versatile and popular meat choice that offers several nutritional benefits. However, it is important to consider certain risks associated with its consumption as well.
Starting with the nutritional benefits, pork loin chops are a rich source of high-quality protein, which is essential for the growth, repair, and maintenance of body tissues. Consuming an adequate amount of protein is particularly important for individuals involved in physical activity or those looking to build and maintain muscle mass.
Pork loin chops also provide various vitamins and minerals necessary for overall health. They contain significant amounts of vitamin B12, which is crucial for red blood cell formation and neurological function. Additionally, pork is a good source of niacin, a B-vitamin that plays a role in energy metabolism and supports a healthy nervous system.
Furthermore, pork loin chops offer essential minerals like iron, zinc, and selenium. Iron is necessary for the production of hemoglobin, which carries oxygen throughout the body, while zinc and selenium contribute to immune function and act as antioxidants, protecting cells from damage.
However, it is important to note some potential risks associated with consuming pork, particularly when it is not cooked properly. Pork can be a source of foodborne illnesses, such as salmonella and trichinosis. Therefore, it is crucial to ensure that pork is cooked to the recommended internal temperature to eliminate any harmful bacteria.
Additionally, pork loin chops can be relatively high in fat, particularly when the separable lean and fat portions are not trimmed. While fat is an important part of a balanced diet, excessive consumption of saturated and trans fats can increase the risk of heart disease and other health issues. Therefore, it is advisable to trim visible fat before cooking and opt for cooking methods like broiling that allow excess fat to drip away.
To make pork loin chops a healthier choice, consider selecting lean cuts and trimming any visible fat. Broiling is a recommended cooking method as it allows the fat to drain away while retaining the meat's flavor and tenderness. Pairing pork with a variety of vegetables and whole grains can further enhance its nutritional value and provide a well-rounded meal.
In conclusion, pork loin chops offer several nutritional benefits, including being a good source of protein, vitamins, and minerals. However, it is important to be mindful of potential risks associated with consuming undercooked pork and excessive fat intake. By following proper cooking techniques and making conscious choices in trimming fat, pork loin chops can be enjoyed as part of a healthy and balanced diet.