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Source of protein and B vitamins, contains iron and zinc
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
242
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 46%
Fat
14g
· 54%
Fiber
0g
Vitamins
B1
0.7mg · 58% DV
B6
0.5mg · 29% DV
B12
0.7µg · 29% DV
B3
4mg · 25% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
220mg · 31% DV
Zinc
2mg · 18% DV
Potassium ⭐
340mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5g
MONOUNSATURATED
6g
POLYUNSATURATED
2g
Omega 6:3 ratio 35:1
Above the ideal 4:1 (35:1).
For whole cuts of pork, cook to an internal temperature of at least 63°C (145°F) at the thickest point, then rest for at least 3 minutes. Ground pork should be cooked more thoroughly, with no pink raw-looking centre.
Lean cuts can lose moisture when cooked too long or over very high heat. Using a thermometer, resting the meat, and cooking thin cuts such as chops quickly help keep them juicy.
A salted or mildly acidic marinade can add flavour and improve the surface texture, but it will not fully tenderise the centre of a thick cut. Marinades with yogurt, citrus, vinegar, garlic, and spices work especially well for grilling.
Fresh raw pork is generally best cooked within 1–2 days when refrigerated. Keep it sealed, on a tray or in a container to prevent leaks, and away from ready-to-eat foods.
Yes, pork freezes well when portioned and wrapped tightly to limit exposure to air. Thaw it in the refrigerator or using another safe rapid-thawing method, rather than at room temperature.
It depends on the cut, but pork is often richer in flavour and can be fattier than chicken breast. Lean cuts such as pork tenderloin are a lighter option, while belly and ribs are more indulgent cuts.
Cabbage, apples, mustard, pickles, root vegetables, and leafy salads balance pork’s savoury richness. Serving it with fibre-rich vegetables also makes the meal more varied and satisfying.
A lean or moderately fatty portion of pork can provide protein as part of a post-workout meal. Pairing it with a carbohydrate source such as potatoes, rice, or whole grains and some vegetables creates a more balanced recovery meal.
No. Pork does not need to be cooked until it is charred or dry; reaching a safe internal temperature is what matters. Buying from reliable sources, cooking properly, and preventing cross-contamination reduce food-safety risks.
People advised to limit saturated fat or cholesterol may want to choose lean cuts and avoid frequent large portions of fatty cuts. Those with kidney conditions requiring protein or phosphorus limits should follow advice from their healthcare professional.
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.