Meaty Monday: How pork stacks up

Welcome to our new segment, Meaty Monday. Every Monday we will share something meaty with our Pork Proud peeps.

So, have you ever wondered how pork stacks up to the other meats? Well, wonder no more! A pork comparison chart will lay it all out for you so you can see exactly where pork stands, nutritionally speaking. 

Whether you are dieting, watching your cholesterol, or dearly hanging on to the last shreds of hope that you may actually go through with that forgotten New Year's resolution this chart will hopefully help.

I am somewhat partial to pork myself but I am no stranger to the meaty goodness of chicken. I also enjoy a nice cut of beef on rare occasions (no pun intended). But if you are looking for a scrumptious, lean meat that is sure to please everyone around the dinner table then look no further than that lean mean meaty machine that is oh so porklicious. 

Did I mention that I may be bias?   

 

Serving Sizes and Nutritional Profiles of Lean Meats

3-ounce cooked serving:	Calories	Total Fat (g)	Saturated Fat (g)	Cholesterol (mg)
LEAN CHICKEN
Skinless chicken breast*	139	3.1	0.9	73
Skinless chicken leg*	162	7.1	2.0	80
Skinless chicken thigh*	177	9.3	2.6	81
LEAN CUTS OF PORK
Pork Tenderloin*	120	3.0	1.0	62
Pork boneless top loin chop**	173	5.2	1.8	61
Pork top loin roast*	147	5.3	1.6	68
Pork center loin chop**	153	6.2	1.8	72
Pork sirloin roast*	173	8.0	2.4	76
Pork rib chop**	158	7.1	2.2	56
LEAN CUTS OF BEEF
Beef eye of round *	141	4.0	1.5	59
Beef top round***	169	4.3	1.5	76
Beef tip round*	149	5.0	1.8	69
Beef top sirloin**	162	8	2.2	76
Beef top loin**	168	7.1	2.7	65
Beef tenderloin**	175	8.1	3.0	71
FISH (*dry heat,**moist heat)
Cod*	89	0.7	0.1	40
Flounder*	99	1.3	0.3	58
Halibut*	119	2.5	0.4	35
Orange Roughy*	75	0.8	0.0	22
Salmon*	175	11.0	2.1	54
Shrimp**	84	0.9	0.2	166

* Roasted,  ** Broiled,   *** Braised

Source: U.S. Department of Agriculture Nutrient Database Release 18 or the 2006 Revised USDA Nutrient Data Set for Fresh Pork.