USDA ingredient referenceUpdated August 22, 2026

Pork, fresh, loin, whole, cooked, roasted in 43 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Pork, fresh, loin, whole, cooked, roasted” appears as a formulation input in 43 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 43 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Pork, fresh, loin, whole, cooked, roasted in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 43 complete records.

Every occurrence collected here uses ingredient code 10027 and the source description “Pork, fresh, loin, whole, separable lean only, cooked, roasted.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Meat mixed dishes (25), Stir-fry and soy-based sauce mixtures (12), Fried rice and lo/chow mein (6). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

13.7%–32.5%

The middle half of linked records spans 18.8 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Meat mixed dishes

25 of 43 linked records (58%) sit in this USDA category. The remainder span 2 other categories.

Most populated share band

15% to under 30%

16 records (37%) fall in this band after repeated rows for code 10027 are combined within each food.

Most frequent eligible co-input

Vegetable oil, NFS

It appears alongside code 10027 in 30 linked records (70%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 10027 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 10027 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 10027 have been combined.

Under 1%0 records
0 of 43
1% to under 5%0 records
0 of 43
5% to under 15%14 records
14 of 43
15% to under 30%16 records
16 of 43
30% to under 60%10 records
10 of 43
60% to 100%3 records
3 of 43

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Meat mixed dishes	25	16.9%	12.7%–22%	12.3%–69.7%
Stir-fry and soy-based sauce mixtures	12	30.6%	22.4%–36.6%	13.8%–48.1%
Fried rice and lo/chow mein	6	17.4%	11%–26.7%	9.6%–33%

What the spread can tell you

In this collection, “Pork, fresh, loin, whole, separable lean only, cooked, roasted” ranges from 9.6% to 69.7% of listed source-input weight, with a median of 17.2%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Pork, fresh, loin, whole, separable lean only, cooked, roasted.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 10027, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	89 kcal	126–149 kcal	134 kcal	219 kcal	43
Proteinper 100 g of the complete food	5 g	6.6–11.1 g	8.4 g	20.6 g	43
Carbohydrateper 100 g of the complete food	1.6 g	4.6–13.6 g	10.4 g	27.6 g	43
Total fatper 100 g of the complete food	3.6 g	5.2–7.9 g	6.6 g	14.8 g	43
Dietary fiberper 100 g of the complete food	0 g	0.8–1.5 g	1.1 g	1.9 g	43
Sodiumper 100 g of the complete food	183 mg	278–319 mg	307 mg	357 mg	43

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 43 Feast-indexed food records that list code 10027

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

43 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Chow mein or chop suey, various types of meat, with noodles	Fried rice and lo/chow mein	5 input rows	111.6 g	9.6%	134 kcal	10.4 g	354 mg	FDC 2706724 ↗
Ham or pork and potatoes with cheese sauce	Meat mixed dishes	5 input rows	15 g	13.6%	127 kcal	7.9 g	300 mg	FDC 2706517 ↗
Ham or pork and potatoes with gravy	Meat mixed dishes	6 input rows	15 g	14.4%	126 kcal	5.4 g	301 mg	FDC 2706516 ↗
Ham or pork and rice, no sauce	Meat mixed dishes	5 input rows	15 g	17%	143 kcal	6.7 g	307 mg	FDC 2706515 ↗
Ham or pork with gravy	Meat mixed dishes	3 input rows	70 g	69.7%	160 kcal	20.2 g	349 mg	FDC 2706398 ↗
Ham or pork with mushroom sauce	Meat mixed dishes	4 input rows	70 g	69.7%	167 kcal	20.6 g	351 mg	FDC 2706403 ↗
Ham or pork with stuffing	Meat mixed dishes	4 input rows	15 g	15.8%	143 kcal	6.3 g	319 mg	FDC 2706507 ↗
Ham or pork with tomato-based sauce	Meat mixed dishes	3 input rows	70 g	69.7%	153 kcal	20.3 g	352 mg	FDC 2706404 ↗
Ham or pork, noodles and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce	Meat mixed dishes	6 input rows	15 g	13%	155 kcal	9.2 g	301 mg	FDC 2706636 ↗
Ham or pork, noodles and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce	Meat mixed dishes	6 input rows	15 g	17.2%	151 kcal	8.4 g	313 mg	FDC 2706634 ↗
Ham or pork, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce	Meat mixed dishes	6 input rows	15 g	17.2%	148 kcal	8.4 g	302 mg	FDC 2706635 ↗
Ham or pork, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce	Meat mixed dishes	7 input rows	15 g	12.7%	125 kcal	6.5 g	314 mg	FDC 2706638 ↗
Kung Pao pork	Stir-fry and soy-based sauce mixtures	15 input rows	453.6 g	48.1%	219 kcal	16.9 g	183 mg	FDC 2706763 ↗
Lo mein, with pork	Fried rice and lo/chow mein	2 input rows	335 g	19.8%	138 kcal	9.5 g	357 mg	FDC 2708801 ↗
Pork and onions with soy-based sauce	Stir-fry and soy-based sauce mixtures	8 input rows	340.2 g	32.7%	149 kcal	11.1 g	245 mg	FDC 2706765 ↗
Pork and rice with tomato-based sauce	Meat mixed dishes	5 input rows	15 g	15.3%	140 kcal	6.4 g	311 mg	FDC 2706509 ↗
Pork and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, tomato-based sauce	Meat mixed dishes	6 input rows	15 g	22%	118 kcal	7.8 g	305 mg	FDC 2706773 ↗
Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	340.2 g	33.5%	149 kcal	11.4 g	251 mg	FDC 2706778 ↗
Pork and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, no sauce	Meat mixed dishes	6 input rows	15 g	30.5%	124 kcal	10.1 g	319 mg	FDC 2706769 ↗
Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, no sauce	Meat mixed dishes	6 input rows	15 g	34.2%	123 kcal	11.2 g	317 mg	FDC 2706758 ↗
Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	10 input rows	340.2 g	32.2%	145 kcal	11 g	255 mg	FDC 2706777 ↗
Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce	Meat mixed dishes	6 input rows	15 g	22%	111 kcal	7.8 g	304 mg	FDC 2706772 ↗
Pork and vegetables, Hawaiian style	Stir-fry and soy-based sauce mixtures	10 input rows	226.8 g	19.6%	89 kcal	7.4 g	202 mg	FDC 2706761 ↗
Pork and watercress with soy-based sauce	Stir-fry and soy-based sauce mixtures	8 input rows	340.2 g	45.7%	190 kcal	14.9 g	341 mg	FDC 2706762 ↗
Pork chow mein or chop suey with noodles	Fried rice and lo/chow mein	3 input rows	335 g	29%	143 kcal	10.4 g	325 mg	FDC 2706648 ↗
Pork chow mein or chop suey, no noodles	Fried rice and lo/chow mein	2 input rows	335 g	33%	98 kcal	10.3 g	250 mg	FDC 2706771 ↗
Pork egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	184.3 g	23.4%	149 kcal	13.3 g	325 mg	FDC 2707195 ↗
Pork or ham with soy-based sauce	Stir-fry and soy-based sauce mixtures	8 input rows	340.2 g	45.7%	190 kcal	14.9 g	341 mg	FDC 2706408 ↗
Pork shish kabob with vegetables, excluding potatoes	Meat mixed dishes	11 input rows	907.2 g	42.9%	124 kcal	13.9 g	216 mg	FDC 2706779 ↗
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy	Meat mixed dishes	7 input rows	15 g	12.4%	126 kcal	5 g	301 mg	FDC 2706646 ↗
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce	Meat mixed dishes	6 input rows	15 g	16.9%	133 kcal	6.6 g	308 mg	FDC 2706647 ↗
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce	Meat mixed dishes	7 input rows	15 g	12.3%	127 kcal	5.1 g	301 mg	FDC 2706642 ↗
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy	Meat mixed dishes	7 input rows	15 g	12.4%	126 kcal	5 g	306 mg	FDC 2706645 ↗
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce	Meat mixed dishes	6 input rows	15 g	16.9%	128 kcal	6.6 g	316 mg	FDC 2706637 ↗
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce	Meat mixed dishes	7 input rows	15 g	12.3%	128 kcal	5 g	308 mg	FDC 2706641 ↗
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	340.2 g	29%	147 kcal	10.2 g	217 mg	FDC 2706650 ↗
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce	Meat mixed dishes	7 input rows	15 g	12.6%	133 kcal	5.6 g	304 mg	FDC 2706652 ↗
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	340.2 g	28%	144 kcal	10 g	222 mg	FDC 2706649 ↗
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce	Meat mixed dishes	7 input rows	15 g	12.6%	129 kcal	5.6 g	310 mg	FDC 2706651 ↗
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce	Stir-fry and soy-based sauce mixtures	11 input rows	151.2 g	13.8%	116 kcal	7 g	238 mg	FDC 2706760 ↗
Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	151.2 g	14.4%	118 kcal	7.2 g	232 mg	FDC 2706770 ↗
Rice, fried, with pork	Fried rice and lo/chow mein	2 input rows	15 g	15%	179 kcal	7.6 g	316 mg	FDC 2708954 ↗
Yat Ga Mein with meat, fish, or poultry	Fried rice and lo/chow mein	5 input rows	111.7 g	9.6%	134 kcal	10.4 g	354 mg	FDC 2708931 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Pork, fresh, loin, whole, separable lean only, cooked, roasted (USDA input 10027). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chow mein or chop suey, various types of meat, with noodles is higher in dietary fiber per 100 g

Chow mein or chop suey, various types of meat, with noodles reports 1.5 g versus 0 g for Ham or pork with gravy: a 1.5 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pork and onions with soy-based sauce is denser; Ham or pork and rice, no sauce is higher in its source amount

Pork and onions with soy-based sauce reports 149 kcal per 100 g and 286 kcal in USDA source amount (192 g). Ham or pork and rice, no sauce reports a lower 143 kcal per 100 g but a higher 350 kcal in USDA source amount (245 g).

Record identity is part of the estimate

Distinguish “Ham or pork and rice, no sauce” from “Ham or pork, noodles and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Pork, fresh, loin, whole, separable lean only, cooked, roasted (USDA input 10027), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Ham or pork noodles and vegetables

Ham or pork, noodles and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Lo mein

Lo mein, with pork is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 6 context records in this source topic Meat mixed dishes

Ham or pork and rice, no sauce and Ham or pork and potatoes with cheese sauce belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 6 of 9 context records; its summed listed input weight spans 0.4–0.6 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 3 of 9 context records; its summed listed input weight spans 5–20 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Ham or pork with gravy to 1.5 g in Chow mein or chop suey, various types of meat, with noodles, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 10 mg in Ham or pork and potatoes with gravy to 96 mg in Ham or pork and potatoes with cheese sauce, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 10027; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.