Pork, pig's feet, pickled vs. Pork, tenderloin vs. Pork, chop, lean only eaten
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, chop, lean only eaten has the most protein of the foods compared, at 28 g per 100g.
| Nutrient | Pork, pig's feet, pickled | Pork, tenderloin | Pork, chop, lean only eaten |
|---|---|---|---|
| Protein | 11.6 G | 24.6 G | 28 G |
| Total lipid (fat) | 10 G | 3.4 G | 5.9 G |
| Carbohydrate, by difference | 0.01 G | 0.09 G | 0 G |
| Energy | 140 KCAL | 134 KCAL | 171 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 32 MG | 6 MG | 6 MG |
| Iron, Fe | 0.31 MG | 1.1 MG | 0.6 MG |
| Potassium, K | 13 MG | 462 MG | 437 MG |
| Sodium, Na | 946 MG | 339 MG | 356 MG |
| Cholesterol | 83 MG | 68 MG | 71 MG |
| Fatty acids, total saturated | 2.9 G | 1.2 G | 2 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.