Food database and calorie counter Source: Generic

2 oz boneless (yield after cooking)

Pork

Nutrition Facts
Serving Size 2 oz of boneless (yield after cooking)
 
Amount Per Serving
Calories from Fat 61
Calories 108
 
% Daily Values*
Total Fat 6.82g 10%
  Saturated Fat 2.467g 12%
  Polyunsaturated Fat 0.575g  
  Monounsaturated Fat 3.031g  
Cholesterol 36mg 12%
Sodium 154mg 6%
Potassium 140mg  
Total Carbohydrate 0g 0%
  Dietary Fiber 0g 0%
  Sugars 0g  
Protein 10.94g  
 
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
5%
of RDI*
(108 calories)
5% of RDI
Calorie Breakdown:
 
Carbohydrate (0%)
 
Fat (58%)
 
Protein (42%)
Fat, 6.82g (58%) Protein, 10.94g (42%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
108
Fat
6.82g
Carbs
0g
Protein
10.94g
There are 108 calories in 2 ounces of boneless Pork.
Calorie breakdown: 58% fat, 0% carbs, 42% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz, with bone (yield after cooking, bone removed) 41
1 cubic inch boneless cooked 46
1 oz boneless (yield after cooking) 54
1 oz, with bone cooked (yield after bone removed) 60
1 oz boneless, cooked 77
100 g 271
1 cup cooked, diced 363

Related Types of Pork:

Ground Pork
Pork Chop
Pork Roast
Pork Spareribs
Pork Loin (Tenderloin)
  view more pork nutritional info

See Also:

Pork and Vegetables in Tomato-Based Sauce (Mixture)
Pork and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy, No Potatoes, Mixture)
Salt Pork
Ham or Pork with Tomato-Based Sauce (Mixture)
Ham or Pork and Potatoes with Gravy (Mixture)
  view more results

Contains these Ingredients:

40 g Pork trimmed retail cuts (leg, loin, shoulder and spareribs, cooked)
0.3 g Salt
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Recently Eaten By:

gemgirlamber
on 01 October 2014
grandpollock
on 02 October 2014
tstore
on 01 October 2014
SamiP
on 01 October 2014

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