Pork, tenderloin, loinback, raw

Energy in 100 g

472 kJ (112 kcal)

Fat →

2 g

Protein →

23.1 g

Carbohydrate →

0.3 g

More pork:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 75 g
Protein: 23.1 g
Fat: 2 g
Carbohydrate: 0.3 g
Energy content
Protein: 83 E%
Fat: 16 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 472 kJ (112 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat3322 g15%
CarbohydrateMI01810.3 g1%
Dietary fibre500 g0%
Protein33223.1 g83%
Alcohol500 g0%
WaterMI014275 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0.3 g
Sugar, added500 g
Sugar, free500 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI02080.7 g
Trans fatty acids3320 g
Monounsaturated fatty acidsMI02101 g
Polyunsaturated fatty acidsMI02120.2 g
Omega-360b0 g
Omega-63320.2 g
Cholesterol33259 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)3320 g
C14:0 (myristic acid)3320 g
C16:0 (palmitic acid)3320.4 g
C18:0 (stearic acid)3320.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)3320.1 g
C18:1 sum (oleic acid)3320.9 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)3320.2 g
C18:3n-3 (alpha-linolenic acid)3320 g
C20:3n-3 (eicosatrienoic acid)3320 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)3320 g
C20:4n-3 (eicosatetraenoic acid)60b0 g
C20:4n-6 (arachidonic acid)3320 g
C20:5n-3 (eicosapentaenoic acid, EPA)3320 g
C22:5n-3 (docosapentaenoic acid, DPA)3320 g
C22:6n-3 (docosahexaenoic acid, DHA)3320 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03252 µg-RE
Vitamin A (RE)MI03222 µg-RE0 %
Beta-carotene200 µg
Retinol3322 µg
Vitamin D710 µg0 %
Vitamin E3320.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)3320.89 mg68 %
Vitamin B2 (riboflavin)3320.04 mg2 %
Vitamin B3 (niacin)3328.4 mg
Niacin equivalentsMI042112.6 mg62 %
Vitamin B6 (pyridoxine)3320.44 mg24 %
Vitamin B9 (folate)301 µg0 %
Vitamin B12 (cobalamin)3320.4 µg10 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3326 mg0 %
Potassium (K)332410 mg12 %
Sodium (Na)33252 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)332230 mg35 %
Magnesium (Mg)33230 mg10 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3320.8 mg7 %
Copper (Cu)3320.05 mg5 %
Zinc (Zn)3321.5 mg10 %
Selenium (Se)33213 µg15 %
Iodine (I)60b0 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1136Swine
C0268Skeletal meat part, without bone, without skin
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0031Loin

Sources

10
Missing value, content not known.
20
Estimated value.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
60b
Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.
71
Calculated from the percentual content of fat in a similar food item.
332
Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2024). Updating nutritional value of Norwegian pork meat. Published report, animalia.no
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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