Nutrient Content of Pork Cuts
Per 85 gram/3 oz serving, lean only.
| Cut |
Calories (kcal) |
Fat (g) |
Protein (g) |
| Tenderloin (roasted) |
139 |
3.1 |
26 |
| Leg, inside round (roasted) |
138 |
3.5 |
25 |
| Loin, centre cut chop (broiled) |
159 |
5.3 |
26 |
| Loin, centre cut roast (roasted) |
157 |
5.8 |
24 |
| Loin, tenderloin end (roasted) |
165 |
6.1 |
25 |
| Shoulder butt (roasted) |
190 |
9.2 |
25 |
| Loin, rib end roast (roasted) |
193 |
10.1 |
24 |
| Picnic shoulder (roasted) |
194 |
10.7 |
23 |
| Side ribs (braised) |
270 |
18.7 |
24 |
Source: University of Moncton, 1994 and USDA Handbook 8-10, 1992
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