FULLY COOKED PORCHETTA vs. ITALIAN PORK LOIN FULLY COOKED
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
FULLY COOKED PORCHETTA has the most protein of the foods compared, at 22.8 g per 100g.
| Nutrient | FULLY COOKED PORCHETTA | ITALIAN PORK LOIN FULLY COOKED |
|---|---|---|
| Protein | 22.8 G | 19.3 G |
| Total lipid (fat) | 12.3 G | 3.5 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 196 KCAL | 123 KCAL |
| Total Sugars | 1.8 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0.95 MG | 1.3 MG |
| Sodium, Na | 1005 MG | 1000 MG |
| Cholesterol | 72 MG | 35 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.