Pork Loin with Dry Grill Rub
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 5.85 g | 2% |
| Net Carbohydrates | 3.14 g | 1% |
| Sugars | 0.06 g | 0% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 2.71 g | 10% |
| Protein | 92.4 g | 185% |
| Total Fat | 16.42 g | 21% |
| Saturated Fat | 5.14 g | 26% |
| Monounsaturated Fat | 6.44 g | - |
| Polyunsaturated Fat | 2.85 g | - |
| Trans Fat | 0.15 g | 100% |
| Cholesterol | 222.26 mg | 74% |
| Vitamins | ||
| Vitamin A | 13.01 mcg | 1% |
| Vitamin C | 3.67 mg | 4% |
| Vitamin D | 0.91 mcg | 5% |
| Minerals | ||
| Sodium | 1089.3 mg | 47% |
| Potassium | 2476.09 mg | 53% |
| Calcium | 133.85 mg | 10% |
| Magnesium | 124.91 mg | 30% |
| Iron | 9.01 mg | 50% |
| Zinc | 8.14 mg | 74% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
1%
Vitamin C
4%
Vitamin D
5%
Vitamin E
11%
Vitamin K
43%
Vitamin B1
284%
Vitamin B2
120%
Vitamin B3
183%
Vitamin B5
76%
Vitamin B6
205%
Vitamin B7
-
Vitamin B9
5%
Vitamin B12
98%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
10%
Iron
50%
Magnesium
30%
Phosphorus
105%
Potassium
53%
Sodium
47%
Zinc
74%
Copper
60%
Manganese
31%
Selenium
287%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
266%
Isoleucine
340%
Valine
286%
Lysine
319%
Tryptophan
277%
Threonine
294%
Phenylalanine
334%
Methionine
379%
Histidine
404%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 557 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 22 min
Jogging
1 h 11 min
Cycling
1 h 13 min
Walking
2 h 11 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Pork loin is a high-quality protein source, providing all essential amino acids beneficial for muscle growth and maintenance. This is supported by a randomized controlled trial showing that pork loin significantly increases whole-body net protein balance in young adults due to increased protein synthesis and suppressed protein breakdown. Pork loin, as a nutrient-dense red meat, also supplies essential B vitamins, including thiamine, B6, and B12, which are crucial for blood cell formation, brain function, and thyroid health, along with phosphorus and selenium.
1. Pork: Is It Good for You? Pros and Cons, Nutrition, and More
Source: WebMD
Summary: Pork is a nutrient-dense red meat, providing high-quality protein, essential amino acids, and a rich array of vitamins and minerals, including phosphorus, selenium, thiamine, B6, and B12.
Read More: https://www.webmd.com/diet/pork-good-for-you
2. Metabolic Evaluation of the Dietary Guidelines' Ounce Equivalents of Protein Food Sources in Young Adults: A Randomized Controlled Trial.
Source: PubMed
Summary: Pork loin, along with other animal-based protein sources, significantly increased whole-body net protein balance above baseline compared to plant-based sources in healthy young adults.
Read More: https://pubmed.ncbi.nlm.nih.gov/33693735/
3. Relationships Between Pork Loin Palatability Traits and Physical Characteristics of Cooked Chops.
Source: PubMed
Summary: Pork loins with higher intramuscular fat (high marbling score), lower moisture content, and lower protein content consistently received the highest ratings for overall palatability.
Read More: https://pubmed.ncbi.nlm.nih.gov/1808180/
4. Effect of Different Atmospheric and Subatmospheric Cooking Techniques on Physical and Chemical Qualitative Properties of Pork Loin.
Source: PubMed
Summary: Sous vide cooking resulted in the least favorable pork loin texture, characterized by the highest hardness and chewiness, which was also correlated with high weight loss.
Read More: https://pubmed.ncbi.nlm.nih.gov/37783025/
5. Pork 101: Nutrition Facts and Health Effects
Source: Healthline, 2023
Summary: Pork is a globally consumed red meat, recognized for its high-quality protein content, which includes all nine essential amino acids, making it highly beneficial for muscle growth and maintenance.
