Pork loin, fresh, backribs, bone-in, cooked-roasted, lean only: Nutrition Facts
Generic food Cooked Meat
Pork loin, fresh, backribs, bone-in, cooked-roasted, lean only contains 255 kcal per 100 g. A typical serving of 1 ribs (878 g) provides about 2,239 kcal.
Roughly 62% of its calories come from fat, with 38% from protein and 0% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in pork products on FoodFactly, where the median is 180 kcal per 100 g across 343 foods.
100 g provides 61% of the Daily Value for selenium, 49% of the Daily Value for Niacin (B3) and 40% of the Daily Value for Thiamin (B1).
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 255 kcal | |
| Total fat M | 17.7 g | 23% |
| Saturated fat C | 6.2 g | 31% |
| Trans fat C | 0.16 g | |
| Cholesterol M | 84 mg | 28% |
| Sodium M | 98 mg | 4% |
| Total carbohydrates C | 0 g | 0% |
| Dietary fiber Z | 0 g | 0% |
| Total sugars Z | 0 g | |
| Protein M | 24.2 g | 48% |
| Vitamin A C | 4 µg | 0.4% |
| Vitamin C Z | 0 mg | 0% |
| Vitamin D ? | 1.2 µg | 6% |
| Vitamin E I | 0.27 mg | 2% |
| Vitamin K Z | 0 µg | 0% |
| Thiamin (B1) M | 0.48 mg | 40% |
| Riboflavin (B2) M | 0.35 mg | 27% |
| Niacin (B3) M | 7.9 mg | 49% |
| Pantothenic acid (B5) I | 1.3 mg | 26% |
| Vitamin B6 I | 0.43 mg | 25% |
| Folate (B9) C | 0 µg | 0% |
| Vitamin B12 I | 0.75 µg | 31% |
| Choline I | 83 mg | 15% |
| Calcium M | 44 mg | 3% |
| Iron M | 0.96 mg | 5% |
| Magnesium M | 17 mg | 4% |
| Phosphorus M | 171 mg | 14% |
| Potassium M | 249 mg | 5% |
| Zinc M | 3.2 mg | 29% |
| Copper M | 0.11 mg | 12% |
| Manganese M | 0.011 mg | 0.5% |
| Selenium M | 33.7 µg | 61% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 38%
- Fat 62%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein24.2 gabove the median for pork products (median 22 g)
- Fat17.7 gin the top quarter of pork products (median 9.2 g)
- Saturated fat6.2 gin the top quarter of pork products (median 2.9 g)
- Sodium98 mgabove the median for pork products (median 87 mg)
- Protein per 100 kcal9.5 gprotein density, useful for comparing foods with different calorie levels
- Water57.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 7.6 g |
|---|---|
| Polyunsaturated fat C | 2.8 g |
Amino acids (19)
| Tryptophan M | 0.29 g |
|---|---|
| Threonine M | 1.1 g |
| Isoleucine M | 1.1 g |
| Leucine M | 2 g |
| Lysine M | 2.1 g |
| Methionine M | 0.66 g |
| Cystine M | 0.27 g |
| Phenylalanine M | 1 g |
| Tyrosine M | 0.96 g |
| Valine M | 1.2 g |
| Arginine M | 1.6 g |
| Histidine M | 0.98 g |
| Alanine M | 1.4 g |
| Aspartic acid M | 2.3 g |
| Glutamic acid M | 3.7 g |
| Glycine M | 1.1 g |
| Proline M | 0.98 g |
| Serine M | 1 g |
| Hydroxyproline I | 0.084 g |
Individual fatty acids (39)
| EPA (omega-3, 20:5 n-3) M | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) M | 0 g |
| ALA (omega-3, 18:3 n-3) M | 0.1 g |
| Linoleic acid (omega-6, 18:2) ? | 2.5 g |
| SFA 4:0 Z | 0 g |
| SFA 6:0 Z | 0 g |
| SFA 8:0 M | 0 g |
| SFA 10:0 M | 0.019 g |
| SFA 12:0 M | 0.015 g |
| SFA 14:0 M | 0.23 g |
| SFA 16:0 M | 3.8 g |
| SFA 18:0 M | 2 g |
| SFA 20:0 M | 0.027 g |
| MUFA 18:1 ? | 7.1 g |
| PUFA 18:3 ? | 0.12 g |
| PUFA 20:4 M | 0.078 g |
| SFA 22:0 M | 0 g |
| MUFA 14:1 M | 0 g |
| MUFA 16:1 M | 0.38 g |
| PUFA 18:4 M | 0 g |
| MUFA 20:1 M | 0.12 g |
| MUFA 22:1 ? | 0 g |
| PUFA 22:5 n-3 (DPA) M | 0.014 g |
| SFA 15:0 M | 0.01 g |
| SFA 17:0 M | 0.059 g |
| SFA 24:0 M | 0 g |
| TFA 18:1 t M | 0.12 g |
| TFA 18:2 t not further defined M | 0.031 g |
| PUFA 20:2 n-6 c,c M | 0.097 g |
| MUFA 18:1 c M | 7 g |
| PUFA 18:2 n-6 c,c M | 2.4 g |
| MUFA 22:1 c M | 0 g |
| PUFA 18:3 n-6 c,c,c M | 0 g |
| MUFA 17:1 M | 0 g |
| PUFA 20:3 M | 0.012 g |
| Fatty acids, total trans-monoenoic C | 0.12 g |
| Fatty acids, total trans-polyenoic C | 0.043 g |
| MUFA 15:1 M | 0 g |
| PUFA 18:3i M | 0.012 g |
Carotenoids (8)
| Beta-carotene Z | 0 µg |
|---|---|
| Lycopene Z | 0 µg |
| Lutein + zeaxanthin Z | 0 µg |
| Retinol I | 4 µg |
| Carotene, alpha Z | 0 µg |
| Vitamin D (D2 + D3), International Units I | 46 IU |
| Vitamin D3 (cholecalciferol) I | 1.2 µg |
| Cryptoxanthin, beta Z | 0 µg |
Other components (13)
| Water M | 57.6 g |
|---|---|
| Alcohol Z | 0 g |
| Caffeine Z | 0 mg |
| Ash M | 1.1 g |
| Theobromine Z | 0 mg |
| Energy C | 1,069 kJ |
| Vitamin A, IU C | 15 IU |
| Vitamin K (Dihydrophylloquinone) Z | 0 µg |
| Folic acid I | 0 µg |
| Folate, food I | 0 µg |
| Betaine I | 3.2 mg |
| Vitamin E, added Z | 0 mg |
| Vitamin B-12, added Z | 0 µg |
Other forms of Pork loin
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Pork loin, fresh, backribs, bone-in, raw, lean only Raw | 172 | 20.9 g | 0 g | 9.8 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked pork loin?
100 g of cooked pork loin has 255 kcal. 1 ribs (878 g): about 2,239 kcal. 3 oz (85 g): about 217 kcal.
Is cooked pork loin high in protein?
Cooked pork loin contains 24.2 g of protein per 100 g (48% of the 50 g Daily Value), or 212 g in 1 ribs (878 g). About 38% of its calories come from protein. Compared with other pork products, that is above the median (median 22 g).
How many carbs are in cooked pork loin?
Cooked pork loin has 0 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars.
How much fat is in cooked pork loin?
Cooked pork loin contains 17.7 g of fat per 100 g, of which 6.2 g is saturated (31% of the Daily Value).
What vitamins and minerals does cooked pork loin contain?
Per 100 g, the most notable amounts relative to the Daily Value are selenium (61% DV), Niacin (B3) (49% DV), Thiamin (B1) (40% DV), Vitamin B12 (31% DV) and zinc (29% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked pork loin?
100 g contains 98 mg of sodium, 4% of the 2,300 mg Daily Value.
Does pork loin have the same nutrition cooked and raw?
No. Per 100 g, pork loin, fresh, backribs, bone-in, cooked-roasted, lean only has 255 kcal, while pork loin, fresh, backribs, bone-in, raw, lean only has 172 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 168377. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.