Meat counter: central pork

Muscle & Fitness, May, 2004

Ever wonder how much protein and fat you're really getting out of a cut of meat? We did, which is why we decided to find out. This month, we break down the key nutritional info for some popular cuts of the other white meat. Bring this along on your next butcher shop visit.

                   PROTEIN  GAL   FAT

1 Ham              29 g     211   9 g
2 Sirloin Chop     27 g     175   7 g
2 or 3 Tenderloin  28 g     164   5 g
3 Loin Chop        29 g     171   5 g
  Canadian Bacon   24 g     185   8 g
4 Back Ribs        24 g     370  30 g
5 Ground Pork      26 g     297  21 g
  Sausage          19 g     339  28 g
6 Spare Ribs       29 g     397  30 g
7 Bacon            37 g     541  42 g
8 Pig's Feet       22 g     232   6 g

All figures are for a cooked 3.5-ounce serving. Ham, loin chop,
tenderloin and sirloin chop figures are for separable lean meat only.
Canadian bacon, back ribs, ground pork, sausage, spare ribs, bacon and
pig's feet figures include lean meat and fat.
Source: USDA National Nutrient Database for Standard Reference