Pork Loin Bone In Center Cut False Lean Removed… vs. Pork Loin Bone In Center Cut Frenched Basted NTE…
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 Loin Bone In Center Cut False Lean Removed… has the most protein of the foods compared, at 19.6 g per 100g.
| Nutrient | Pork Loin Bone In Center Cut False Lean… | Pork Loin Bone In Center Cut Frenched… |
|---|---|---|
| Protein | 19.6 G | 17.9 G |
| Total lipid (fat) | 8 G | 8.9 G |
| Carbohydrate, by difference | 0 G | - |
| Energy | 152 KCAL | 161 KCAL |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 0 MG | 18 MG |
| Iron, Fe | 0.32 MG | 0.64 MG |
| Sodium, Na | 45 MG | 304 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 45 MG | 49 MG |
| Fatty acids, total saturated | 3.1 G | 3.1 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.