Pork Boneless Half Loin vs. Pork Boneless Half Loin Strap Off
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.
Pork Boneless Half Loin has the most protein of the foods compared, at 22 g per 100g.
| Nutrient | Pork Boneless Half Loin | Pork Boneless Half Loin Strap Off |
|---|---|---|
| Protein | 22 G | 19.6 G |
| Total lipid (fat) | 9 G | 8 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 80 KCAL | 152 KCAL |
| Total Sugars | 0 G | - |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0.32 MG |
| Sodium, Na | 50 MG | 45 MG |
| Cholesterol | 50 MG | 45 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 3.5 G | 3.1 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.