This wiki page organizes 21 exact USDA Survey Foods records labeled “Pork.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Pork” survey-food category. Within Feast’s broader navigation, they appear under Meat & poultry (21 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Pork, chop, lean only eaten; Pork, bones; Pork, belly; Pork, chop, coated, lean and fat eaten; Barbecue pork, no sauce; Pork, ears. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 21 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 236 kcal | 171 kcal–404 kcal | 134 kcal–569 kcal | 21 |
| Proteinper 100 g | 26 g | 16.2 g–28 g | 11.6 g–61.3 g | 21 |
| Carbohydrateper 100 g | 0 g | 0 g–7.2 g | 0 g–12.1 g | 21 |
| Total fatper 100 g | 15.1 g | 7.5 g–31.3 g | 3.4 g–41.7 g | 21 |
| Dietary fiberper 100 g | 0 g | 0 g–0.4 g | 0 g–0.4 g | 21 |
| Total sugarsper 100 g | 0 g | 0 g–0.6 g | 0 g–9.9 g | 21 |
| Sodiumper 100 g | 395 mg | 339 mg–1,040 mg | 316 mg–1,820 mg | 21 |
| Potassiumper 100 g | 328 mg | 126 mg–422 mg | 13 mg–462 mg | 21 |
| Calciumper 100 g | 24 mg | 6 mg–41 mg | 0 mg–55 mg | 21 |
| Ironper 100 g | 1 mg | 0.6 mg–1.7 mg | 0.3 mg–2.1 mg | 21 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 21 “Pork” records, the middle reported calories value is 236 kcal per 100 grams. The central records run from 171 kcal to 404 kcal, while the complete observed span is 134 kcal to 569 kcal.
Pork, chop, lean only eaten is nearest the lower central boundary, and Pork, belly is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 21 “Pork” records, the middle reported protein value is 26 g per 100 grams. The central records run from 16.2 g to 28 g, while the complete observed span is 11.6 g to 61.3 g.
Pork, ribs is nearest the lower central boundary, and Pork, chop, lean only eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 21 “Pork” records, the middle reported carbohydrate value is 0 g per 100 grams. The central records run from 0 g to 7.2 g, while the complete observed span is 0 g to 12.1 g.
Barbecue pork, no sauce is nearest the lower central boundary, and Pork, chop, coated, lean and fat eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 21 “Pork” records, the middle reported total fat value is 15.1 g per 100 grams. The central records run from 7.5 g to 31.3 g, while the complete observed span is 3.4 g to 41.7 g.
Pork, roast is nearest the lower central boundary, and Pork skin rinds is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 21 “Pork” records, the middle reported dietary fiber value is 0 g per 100 grams. The central records run from 0 g to 0.4 g, while the complete observed span is 0 g to 0.4 g.
Barbecue pork, no sauce is nearest the lower central boundary, and Pork, chop, coated, lean and fat eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 21 “Pork” records, the middle reported total sugars value is 0 g per 100 grams. The central records run from 0 g to 0.6 g, while the complete observed span is 0 g to 9.9 g.
Barbecue pork, no sauce is nearest the lower central boundary, and Pork, chop, coated, lean and fat eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 21 “Pork” records, the middle reported sodium value is 395 mg per 100 grams. The central records run from 339 mg to 1,040 mg, while the complete observed span is 316 mg to 1,820 mg.
Pork, tenderloin is nearest the lower central boundary, and Pork, ham hocks is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 21 “Pork” records, the middle reported potassium value is 328 mg per 100 grams. The central records run from 126 mg to 422 mg, while the complete observed span is 13 mg to 462 mg.
Pork, cracklings is nearest the lower central boundary, and Pork, chop, lean and fat eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 21 “Pork” records, the middle reported calcium value is 24 mg per 100 grams. The central records run from 6 mg to 41 mg, while the complete observed span is 0 mg to 55 mg.
Pork, chop, lean only eaten is nearest the lower central boundary, and Pork, steak, coated is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 21 “Pork” records, the middle reported iron value is 1 mg per 100 grams. The central records run from 0.6 mg to 1.7 mg, while the complete observed span is 0.3 mg to 2.1 mg.
Pork, chop, lean and fat eaten is nearest the lower central boundary, and Pork, steak, lean and fat eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 21 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
1 records use this wording, including Barbecue pork, no sauce.
1 records use this wording, including Pork, roast.
Portion context
21 of 21 records (100%) include at least one named measure in the source data. Together those records provide 81 usable named measures.
Across the pooled named measures, the midpoint gram weight is 60 g. The central 10th-to-90th-percentile interval runs from 17 g to 135 g, while the complete observed span is 1–180 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Pork” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Barbecue pork, no sauceFDC 2706400 | 249 kcalper 100 g | 24.8 gper 100 g | 0 gper 100 g | 422 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork skin rindsFDC 2705902 | 544 kcalper 100 g | 61.3 gper 100 g | 0 gper 100 g | 1,820 mgper 100 g | 30 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, bellyFDC 2705901 | 404 kcalper 100 g | 26.6 gper 100 g | 0 gper 100 g | 448 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, bonesFDC 2705897 | 236 kcalper 100 g | 26.2 gper 100 g | 0 gper 100 g | 364 mgper 100 g | 45 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, carnitasFDC 2705864 | 271 kcalper 100 g | 24.6 gper 100 g | 0 gper 100 g | 440 mgper 100 g | 135 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, chop, coated, lean and fat eatenFDC 2705870 | 229 kcalper 100 g | 25.1 gper 100 g | 0.4 gper 100 g | 409 mgper 100 g | 120 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, chop, coated, lean only eatenFDC 2705871 | 208 kcalper 100 g | 26 gper 100 g | 0.4 gper 100 g | 413 mgper 100 g | 120 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, chop, lean and fat eatenFDC 2705867 | 195 kcalper 100 g | 27 gper 100 g | 0 gper 100 g | 351 mgper 100 g | 120 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, chop, lean only eatenFDC 2705868 | 171 kcalper 100 g | 28 gper 100 g | 0 gper 100 g | 356 mgper 100 g | 120 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, cracklingsFDC 2705895 | 569 kcalper 100 g | 45 gper 100 g | 0 gper 100 g | 1,290 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, earsFDC 2705896 | 236 kcalper 100 g | 26.2 gper 100 g | 0 gper 100 g | 364 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, groundFDC 2705863 | 299 kcalper 100 g | 26.9 gper 100 g | 0 gper 100 g | 395 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, ham hocksFDC 2705900 | 268 kcalper 100 g | 14.6 gper 100 g | 0 gper 100 g | 1,040 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, pig's feetFDC 2705898 | 236 kcalper 100 g | 21.8 gper 100 g | 0 gper 100 g | 380 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, pig's feet, pickledFDC 2705899 | 140 kcalper 100 g | 11.6 gper 100 g | 0 gper 100 g | 946 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, ribsFDC 2705894 | 254 kcalper 100 g | 16.2 gper 100 g | 0.3 gper 100 g | 678 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, roastFDC 2705882 | 181 kcalper 100 g | 26.6 gper 100 g | 0 gper 100 g | 353 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, steak, coatedFDC 2705876 | 275 kcalper 100 g | 24.2 gper 100 g | 0.4 gper 100 g | 352 mgper 100 g | 120 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, steak, lean and fat eatenFDC 2705874 | 264 kcalper 100 g | 25.2 gper 100 g | 0 gper 100 g | 316 mgper 100 g | 120 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, steak, lean only eatenFDC 2705875 | 230 kcalper 100 g | 26.7 gper 100 g | 0 gper 100 g | 318 mgper 100 g | 120 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, tenderloinFDC 2705877 | 134 kcalper 100 g | 24.6 gper 100 g | 0 gper 100 g | 339 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Pork” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 21 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.