84 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in pork fillet medallions?
106kcal
in a 100 g portion
106 kcal per 100 g.
Source: UK CoFID 2021, record 18-511. Checked 5 October 2026.
1.8 gFat
22.6 gProtein
0 gFibre
84 %Daily niacin
What’s in a 100 g portion
More than half of a portion is water. The rest is 22.6 g protein and 1.8 g fat.
- 1.8 gFat
- 22.6 gProtein
- 73.7 gWater
- 1.9 gMinerals and the rest
Below average for meat
Pork fillet medallions are 106 kcal per 100 g. The 253 meat in this database average 241.
Pork fillet medallions106
Meat average241
Low in sugar and salt
Low sugars and low salt by UK labelling rules, per 100 g.
Sugars, per portion0 g
Salt, per portion0.11 g
Vitamins and minerals in pork fillet medallions
Four of the 21 recorded reach the “high in” level. Niacin leads by a long way.
A source of
Only a trace
- Vitamin A
- Iodine
None recorded
- Vitamin C
Show all 21 with amounts
Niacin (vitamin B3)13.5 mg, 84 %
Thiamin (vitamin B1)0.85 mg, 77 %
Selenium0.018 mg, 33 %
Phosphorus222 mg, 32 %
Vitamin B60.32 mg, 23 %
Potassium414 mg, 21 %
Vitamin B120.0005 mg, 20 %
Pantothenic acid (vitamin B5)1.2 mg, 20 %
Riboflavin (vitamin B2)0.27 mg, 19 %
Zinc1.7 mg, 17 %
Biotin0.0048 mg, 9.6 %
Copper0.08 mg, 8 %
Magnesium28 mg, 7.5 %
Iron0.97 mg, 6.9 %
Chloride54 mg, 6.8 %
Vitamin E0.29 mg, 2.4 %
Vitamin D0.0001 mg, 2 %
Folate0.004 mg, 2 %
Calcium6 mg, 0.8 %
Manganese0.01 mg, 0.5 %
Vitamin Cnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What pork fillet medallions don’t give you. And where to find it.
No recorded vitamin C or vitamin A, and only 2 % of the vitamin D reference intake per 100 g.
Vitamin C
0mgin pork fillet medallions
Find it inCherries, West Indian2150 % per 100 g
Vitamin D
2%in pork fillet medallions, per 100 g
Find it inBloater, grilled500 % per 100 g
Vitamin A
Tracein pork fillet medallions
Find it inLiver, calf, fried3152 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Pork fillet medallions against other meat
Per 100 g, bacon rashers (back, grilled crispy) have the most niacin in this comparison, followed by liver (chicken, raw) and pork fillet medallions.
17.4mg
14.7mg
13.5mg
9.4mg
9.1mg
5mg
Liver, chicken, raw+1.2 mg
Pork, fillet medallions, raw, lean and fatthis page
Heart, lamb, roasted−4.1 mg
Frankfurter−8.5 mg
All values per 100 g, from the same dataset. Differences are against pork fillet medallions.
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Questions about pork fillet medallions
The questions people ask about pork fillet medallions, answered from the dataset.
How many calories are in a portion of pork fillet medallions?
A typical portion (100 g cooked) gives 106 kcal. Per 100 g the figure is 106 kcal.
Is pork fillet medallions high in niacin?
Yes. Pork, fillet medallions, raw, lean and fat have 13.5 mg niacin per 100 g, 84 % of the NRV, above the 30 % threshold for a “high in” claim.
How much does trimming the fat change pork fillet medallions?
Trimmed of visible fat the same cut has 96 kcal, 0.5 g fat and 22.8 g protein per 100 g, against 106 kcal, 1.8 g fat and 22.6 g protein untrimmed.
Which vitamins and minerals do pork fillet medallions have most of?
By share of the daily reference intake: niacin (13.5 mg, 84 %), thiamin (0.85 mg, 77 %) and selenium (0.018 mg, 33 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-511, Pork, fillet medallions, raw, lean and fat, published by Public Health England under the Open Government Licence v3.0. Main data references: QIB, Report on nutrient analysis of key cuts of pork, 2020. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Merged variant: trimmed of visible fat (lean only): 96 kcal, 0.5 g fat, 0.16 g saturates, 22.8 g protein. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More meat
From the same group, with calories per 100 g, and the foods with the most niacin.
More meat
- Beef, stewing steak, raw, lean and fat146 kcal
- Heart, pig, raw97 kcal
- Lamb, mince, stewed208 kcal
- Pate, liver349 kcal
- Pork, mince, stewed191 kcal
- Tongue, ox, meat only, stewed242 kcal
- All 253 meat