Pork chunks

Meat

Item Rating: 66/100

1 serving (100 grams) contains 242 calories, 27.6 grams of protein, 13.9 grams of fat, and 0.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		576.2
% Daily Value*
Total Fat		33.1 g	42%
	Saturated Fat	12.1 g	60%
	Polyunsaturated Fat	0 g
Cholesterol		190.5 mg	63%
Sodium		154.8 mg	6%
Total Carbohydrates		0 g	0%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		65.7 g	131%
Vitamin D		0 mcg	0%
Calcium		26.2 mg	2%
Iron		2.6 mg	14%
Potassium		1007.1 mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

⚠️ Contains trans fat

🧂 Low sodium

🧂 Low salt

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 297 cal (53.1%)

Protein: 262 cal (46.9%)

Carbs: 0 cal (0.0%)

About Pork chunks

Pork chunks are bite-sized pieces of pork, often cut from various parts of the pig, such as the shoulder, loin, or belly. They are a versatile ingredient used globally, particularly in cuisines like American barbecue, Asian stir-fries, and Latin American stews. Pork is a nutrient-dense meat, providing high-quality protein alongside essential vitamins and minerals. A 3.5-ounce (100-gram) serving of cooked pork contains approximately 27 grams of protein, 13 grams of fat, and is rich in B vitamins, particularly B1 (thiamine), zinc, selenium, and phosphorus. While lean cuts are lower in fat, pork chunks can vary in fat content, depending on the cut. Including pork as part of a balanced diet can provide sustained energy and essential nutrients for overall health.

Health Benefits

• High in protein, with 27 grams per 100 grams, which supports muscle growth and repair.
• Rich in thiamine (B1), a vitamin crucial for energy metabolism and nervous system function.
• Good source of selenium, providing about 76% of the recommended daily intake per 100 grams, which supports immune function and thyroid health.

Dietary Considerations

Allergens: None known

Suitable for: High-protein diets, ketogenic diet, paleo diet

Not suitable for: Vegetarian diet, vegan diet, low-fat diets, some religious or ethical dietary restrictions (e.g., kosher, halal depending on preparation)

Selection and Storage

Store fresh pork chunks in the refrigerator at or below 40°F (4°C) and use within 3-5 days, or freeze at 0°F (-18°C) for up to 6 months. Thaw frozen pork in the refrigerator or cold water before cooking.

Common Questions About Pork chunks Nutrition

Is pork chunks high in protein?

Yes, pork chunks are high in protein. A 3-ounce serving of cooked pork chunks typically contains around 22 grams of protein, making it an excellent option for meeting your daily protein requirements.

Can I eat pork chunks on a keto diet?

Absolutely, pork chunks are suitable for a keto diet as they are naturally low in carbohydrates. A standard serving contains less than 1 gram of carbs, while providing high fat content depending on the cut, which can help meet your keto macros.

Are there any health concerns when eating pork chunks?

While pork chunks are a good source of protein and essential nutrients like B vitamins and minerals such as selenium and zinc, they can be high in saturated fat depending on the cut. Consuming pork in moderation and opting for lean cuts can reduce the risk of heart-related health issues.

What is the recommended serving size for pork chunks?

The recommended serving size for pork chunks is typically around 3 ounces (85 grams) of cooked meat, which provides essential nutrients without exceeding calorie or fat limits. Adjust portions according to your dietary needs and overall meal composition.

How do pork chunks compare to chicken chunks in terms of nutrition?

Pork chunks generally contain more fat and calories than chicken chunks. For example, a 3-ounce serving of pork chunks has around 200 calories and 9 grams of fat, while the same serving of chicken chunks contains roughly 140 calories and 3 grams of fat. However, pork chunks provide higher amounts of specific nutrients, such as thiamine.

Data Sources & Scientific References