Pork, tenderloin, loinback, roasted without fat

Energy in 100 g

582 kJ (138 kcal)

Fat →

2.1 g

Protein →

29.3 g

Carbohydrate →

0.4 g

More pork:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 68 g
Protein: 29.3 g
Fat: 2.1 g
Carbohydrate: 0.4 g
Energy content
Protein: 85 E%
Fat: 13 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 582 kJ (138 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00022.1 g13%
CarbohydrateMI01810.4 g1%
Dietary fibreMI00020 g0%
ProteinMI000229.3 g85%
AlcoholMI00020 g0%
WaterMI014268 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI00020.4 g
Sugar, addedMI00020 g
Sugar, freeMI00020 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI00020.7 g
Trans fatty acidsMI00020 g
Monounsaturated fatty acidsMI00021.1 g
Polyunsaturated fatty acidsMI00020.2 g
Omega-3MI00020 g
Omega-6MI00020.2 g
CholesterolMI000279 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)MI00020 g
C14:0 (myristic acid)MI00020 g
C16:0 (palmitic acid)MI00020.5 g
C18:0 (stearic acid)MI00020.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)MI00020.1 g
C18:1 sum (oleic acid)MI00020.9 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)MI00020.2 g
C18:3n-3 (alpha-linolenic acid)MI00020 g
C20:3n-3 (eicosatrienoic acid)MI00020 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)MI00020 g
C20:4n-3 (eicosatetraenoic acid)MI00020 g
C20:4n-6 (arachidonic acid)MI00020 g
C20:5n-3 (eicosapentaenoic acid, EPA)MI00020 g
C22:5n-3 (docosapentaenoic acid, DPA)MI00020 g
C22:6n-3 (docosahexaenoic acid, DHA)MI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03253 µg-RE
Vitamin A (RE)MI03223 µg-RE0 %
Beta-caroteneMI00020 µg
RetinolMI00023 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00020.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.59 mg45 %
Vitamin B2 (riboflavin)MI00020.04 mg2 %
Vitamin B3 (niacin)MI00028.4 mg
Niacin equivalentsMI000216.8 mg82 %
Vitamin B6 (pyridoxine)MI00020.35 mg19 %
Vitamin B9 (folate)MI00021 µg0 %
Vitamin B12 (cobalamin)MI00020.4 µg10 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI00027 mg0 %
Potassium (K)MI0002328 mg9 %
Sodium (Na)MI000259 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)MI0002261 mg40 %
Magnesium (Mg)MI000233 mg11 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021.1 mg10 %
Copper (Cu)MI00020.07 mg7 %
Zinc (Zn)MI00021.9 mg13 %
Selenium (Se)MI000217 µg20 %
Iodine (I)MI00020 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
E0151Solid
F0014Fully heat-treated
G0004Cooked by dry heat
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

Sources

10
Missing value, content not known.
MI0002
EuroFIR recipe calculation procedure
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])
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))

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