Pork
Category: Pork Products State: Fresh Parts: Loin, Sirloin (Chops) Characteristics: Bone In, Separable Lean And Fat Method: Cooked, Broiled
Nutrition Highlights
Serving Size
Calories
189
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 | 92 (48.6%) |
| Fat | 90 (47.8%) |
| Total | 189 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 52 (60.6%) |
| Protein | 23 (27.0%) |
| Fat | 10 (11.8%) |
| Ash | 1.0 (1.2%) |
| 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 also a good source of several important vitamins and minerals including selenium, zinc, vitamin B6 and niacin. These nutrients support immune function and metabolism
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Broiling is a cooking method that helps retain moisture in the pork loin while allowing excess fat to drip away, resulting in a lean cooked product
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When consumed as part of a balanced diet, pork loin can be part of a heart healthy eating pattern
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 parasite infection
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Possible presence of other foodborne pathogens 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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Potential allergic reaction in individuals with pork allergy
Additional Information
Pork, fresh, loin, sirloin (chops), bone-in, separable lean and fat, cooked, broiled, is a versatile and flavorful meat option that offers various nutritional benefits. However, it is important to consider the potential risks associated with its consumption.
Starting with the nutritional benefits, pork loin sirloin chops are an excellent 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 sirloin chops provides approximately 22 grams of protein, which can contribute to satiety and help maintain muscle mass.
Pork loin sirloin chops also contain essential vitamins and minerals. They are particularly rich in B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), vitamin B6, and vitamin B12. These vitamins play crucial roles in energy production, brain function, and the formation of red blood cells. Additionally, pork loin sirloin chops provide important minerals such as iron, zinc, and selenium. Iron is necessary for oxygen transport and immune function, while zinc supports immune health and wound healing. Selenium acts as an antioxidant and contributes to thyroid function.
Furthermore, pork loin sirloin chops contain healthy fats, including both monounsaturated and polyunsaturated fats. These fats can help reduce LDL (bad) cholesterol levels and lower the risk of heart disease when consumed in moderation. However, it is important to note that the fat content in pork loin sirloin chops can vary depending on the level of marbling. Choosing lean cuts and trimming excess fat can help reduce overall fat intake.
Despite the nutritional benefits, there are some potential risks associated with the consumption of pork loin sirloin chops. One concern is the saturated fat content, which can contribute to elevated LDL cholesterol levels and increase the risk of heart disease if consumed in excess. Therefore, it is advisable to moderate the intake of fatty cuts and remove visible fat before cooking.
Another consideration is the potential presence of harmful bacteria, such as Salmonella or E. coli, which can cause foodborne illnesses if pork is not cooked properly. It is crucial to ensure that pork loin sirloin chops are cooked to an internal temperature of at least 145°F (63°C) to eliminate any harmful bacteria.
Additionally, some individuals may have specific dietary restrictions or health conditions that require them to limit or avoid pork consumption. For example, individuals following a vegetarian or vegan diet, or those with religious or cultural restrictions, may choose to exclude pork from their diet.
In conclusion, pork loin sirloin chops, when consumed in moderation and prepared properly, can provide valuable nutritional benefits. They are a good source of high-quality protein, essential vitamins, and minerals. However, it is important to be mindful of the fat content and potential risks associated with its consumption. As with any food, it is recommended to incorporate pork into a balanced diet that includes a variety of nutrient-dense foods to optimize overall health and well-being.