Tag: Fat in pork

According to nutritional data, the macronutrient content for a 500-gram serving of pork can vary dramatically, ranging from a relatively lean 600 calories for raw tenderloin up to a very high 2,590 calories for raw pork belly. This wide range highlights that the specific cut and preparation method are the most crucial factors in determining the total macros.

According to the USDA, a 100-gram serving of cooked lean pork tenderloin offers approximately 24 grams of protein, a clear indicator that the macros in 100g of pork are not uniform across all cuts. The specific macronutrient composition, including the balance of protein and fat, changes dramatically depending on which part of the pig is used and how it is prepared.

According to USDA data, a 100-gram serving of cooked, lean ground pork provides 25.7 grams of protein and 20.8 grams of fat. Therefore, the macros for 200g of pork vary significantly depending on the cut and cooking method used. Understanding these differences is crucial for anyone tracking their nutritional intake.

Pork is the most widely consumed red meat globally, but its macronutrient profile can vary significantly depending on the cut. The macro breakdown of pork largely consists of protein and fat, with virtually zero carbohydrates, but the ratios between these macros change dramatically between a lean pork loin and a fatty pork belly.

According to the USDA, a 1-lb portion of raw pork tenderloin contains over 93 grams of protein. Understanding the specific macros per pound of pork for different cuts is essential for anyone tracking their nutritional intake, whether for a high-protein diet or simply healthier eating.