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Pork (Loin, Tenderloin) Nutrition Facts

Pork (Loin, Tenderloin)

Pork (Loin, Tenderloin) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein and potassium.

Calories119
Protein21.6 g
Carbs0 g
Fat3.9 g
ProteinCarbsFat

Nutrition for 100 g

Calories119 kcal
Protein21.6 g
Total Fat3.9 g
Carbohydrates0 g
Fiber0 g
Total SugarsNot reported
Sodium41.39 mg
Nutrients

Full nutrient profile

Proximates
Water73.93 g
Nitrogen3.453 g
Protein21.58125 g
Total lipid (fat)3.899 g
Ash1.184 g
Carbohydrates
Carbohydrate, by difference0 g
Minerals
Calcium, Ca4.528 mg
Iron, Fe0.9293 mg
Magnesium, Mg24.66 mg
Phosphorus, P217.4 mg
Potassium, K397.4 mg
Sodium, Na41.39 mg
Zinc, Zn1.773 mg
Copper, Cu0.07724 mg
Manganese, Mn0.002588 mg
Lipids
Fatty acids, total saturated0.8663 g
Fatty acids, total monounsaturated0.8625 g
Fatty acids, total polyunsaturated0.4175 g
Fatty acids, total trans0.01 g
Cholesterol59.58 mg
Practical guidance

How to choose and store Pork (Loin, Tenderloin)

How to choose

Buy cold, well-sealed packages with no tears; pick them up last and keep them apart from ready-to-eat foods.

Storage

Refrigerate at 40°F (4°C) or below and use within 3–5 days, or freeze.

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