Tag: Pork fat content

According to the USDA, a 100-gram serving of cooked, ground pork provides approximately 297 calories, with fat being a primary contributor to this caloric density. The reason pork's calorie count can seem high is not uniform across all cuts; rather, it is highly dependent on the specific part of the animal and its corresponding fat content.

Pork is a popular and versatile source of protein, but its macronutrient content can vary significantly based on the cut. In fact, 150g of lean pork tenderloin offers a different protein and fat profile compared to the same amount of richer cuts like ground pork. Understanding these differences is key for anyone tracking their macros.

Did you know that raw pork belly can contain over 500 calories per 100g, making it an incredibly calorie-dense food? This detailed guide answers the critical question: how many calories in a 100g roasted Liempo, covering the nutritional facts you need.

The nutritional profile of pork shoulder can vary significantly depending on how it's prepared; for example, a 100g serving of roasted pork shoulder with separable lean and fat contains approximately 292 calories. Understanding these variations is key for anyone tracking their macronutrient intake.

According to the USDA, a 3.5-ounce serving of cooked, lean pork can contain up to 27 grams of protein, while different cuts can have widely varying fat content. What are the macros of pork, and how can understanding these differences help you make informed dietary choices?

With approximately 257 kcal per 100g, pork neck is considered a moderately high-calorie cut, primarily because of its rich marbling. However, this doesn't automatically mean you should avoid it; a deeper look into its nutritional profile reveals valuable insights for informed consumption.

According to USDA data, the fat content in pork ribs can vary significantly, with a 3 oz serving of roasted spareribs containing roughly 26 grams of fat, while leaner back ribs have closer to 9.7 grams. The precise amount of fat in pork ribs depends on the specific cut, the amount of trimming, and the cooking method used.

According to the National Pork Board, six cuts of pork, including tenderloin and sirloin roast, meet the USDA guidelines for lean meat. So, is pork a very fatty meat or is this simply a misconception based on outdated information and specific cuts?