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Protein and iron source, classic grilled or pan-cooked meat chop
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
240
KCAL / 100G
Carbs
0g
· 0%
Protein
24g
· 40%
Fat
16g
· 60%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.5mg · 28% DV
B6
0.4mg · 24% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
200mg · 29% DV
Selenium
12µg · 22% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.5g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
A hot pan or grill with a quick sear usually works well, followed by cooking just until done for its thickness. Letting it rest for a few minutes helps keep the juices inside.
Yes, a marinade can improve surface flavor and may help tenderness, especially with oil, herbs, garlic, or yogurt-based mixes. Very acidic marinades left on too long can make the texture mushy rather than better.
Raw chops are best cooked soon after purchase, typically within 1–2 days if refrigerated properly. Cooked chops usually keep a few days in a sealed container in the fridge.
Yes, both raw and cooked chops freeze well if wrapped tightly. Thawing in the refrigerator is safer than leaving it out at room temperature.
Vegetables such as salad, roasted vegetables, or sautéed greens add volume and fiber. If you want a more filling plate, pair it with a carbohydrate source like potatoes, rice, or whole grains.
It can be, because it provides substantial protein to support recovery. Pairing it with fluids and, when needed, a carb source can make the meal more recovery-friendly.
Not necessarily, but portion size and cooking method matter. A very large or fatty serving late at night may feel heavy for some people, while a moderate portion with lighter sides is usually easier to tolerate.
They serve different purposes. Meat chop is typically richer in flavor and fat, while chicken breast is usually leaner and often chosen when someone wants a lighter protein option.
It’s usually better to vary your protein sources rather than rely on one food daily. Rotating red meat with fish, eggs, legumes, and poultry can support a more balanced overall diet.
People who need to limit saturated fat or overall fat intake should pay attention to portion size and preparation method. Those with gout, kidney disease, or a medically prescribed protein restriction may also need individualized advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.