Pork, loin medallions, raw, lean and fat, trimmed

Pork loin medallions are cuts of meat from the loin of the pig. These figures describe raw medallions with the fat beneath the skin removed, including both lean meat and remaining fat. They mainly provide protein, with some fat and B vitamins. Per 100g, they contain 23g of protein, 3.1g of fat, 1.1g of saturated fat and 0.69mg of thiamin.

Protein is needed for the growth and repair of body tissues, while thiamin helps the body release energy from food. The saturated fat content may be relevant to people monitoring their intake. Cooking changes the water content and therefore the nutrient amounts per weight; added fats and salt also affect the final dish. Full figures are in the tables below.