101 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in fried pork loin steaks?
235kcal
in a 100 g portion
235 kcal per 100 g.
Source: UK CoFID 2021, record 18-539. Checked 5 October 2026.
12 gFat
31.7 gProtein
0 gFibre
101 %Daily niacin
What’s in a 100 g portion
More than half of a portion is water. The rest is 31.7 g protein and 12 g fat.
- 12 gFat
- 31.7 gProtein
- 56.1 gWater
- 0.2 gMinerals and the rest
About average for meat
Pork loin steaks are 235 kcal per 100 g. The 253 meat in this database average 241.
Pork loin steaks235
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 portion0.17 g
Vitamins and minerals in pork loin steaks
Four of the 21 recorded reach the “high in” level. Niacin leads by a long way.
Show all 21 with amounts
Niacin (vitamin B3)16.1 mg, 101 %
Thiamin (vitamin B1)0.67 mg, 61 %
Selenium0.028 mg, 51 %
Phosphorus274 mg, 39 %
Potassium527 mg, 26 %
Vitamin B60.33 mg, 24 %
Zinc2 mg, 20 %
Vitamin D0.0009 mg, 18 %
Vitamin B120.0004 mg, 16 %
Pantothenic acid (vitamin B5)0.85 mg, 14 %
Biotin0.0047 mg, 9.4 %
Riboflavin (vitamin B2)0.13 mg, 9.3 %
Chloride73 mg, 9.1 %
Magnesium34 mg, 9.1 %
Copper0.08 mg, 8 %
Vitamin E0.66 mg, 5.5 %
Iron0.59 mg, 4.2 %
Folate0.005 mg, 2.5 %
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 loin steaks don’t give you. And where to find it.
No recorded vitamin C, vitamin A or iodine.
Vitamin C
0mgin pork loin steaks
Find it inCherries, West Indian2150 % per 100 g
Vitamin A
Tracein pork loin steaks
Find it inLiver, calf, fried3152 % per 100 g
Iodine
Tracein pork loin steaks
Find it inSeaweed, kombu, dried, raw293780 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Pork loin steaks against other meat
Pork loin steaks come second for niacin here, just behind bacon rashers (back, grilled crispy).
17.4mg
16.1mg
10.5mg
9.3mg
5.3mg
4.1mg
Pork, loin steaks, fried in rapeseed oil, lean and fatthis page
Pork, fat, average, cooked−10.8 mg
Sausages, pork, raw−12 mg
All values per 100 g, from the same dataset. Differences are against pork loin steaks.
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Questions about pork loin steaks
What the numbers say to the questions people actually search.
How many calories are in a portion of pork loin steaks?
A typical portion (100 g cooked) gives 235 kcal. Per 100 g the figure is 235 kcal.
Is pork loin steaks high in niacin?
Yes. Pork, loin steaks, fried in rapeseed oil, lean and fat have 16.1 mg niacin per 100 g, 101 % of the NRV, above the 30 % threshold for a “high in” claim.
Does frying change the protein in pork loin steaks?
Yes. Per 100 g, protein goes from 21.4 g raw to 31.7 g fried. Part of that is the vitamin or mineral itself changing, part is the change in water content.
How much does trimming the fat change pork loin steaks?
Trimmed of visible fat the same cut has 178 kcal, 4.7 g fat and 33.9 g protein per 100 g, against 235 kcal, 12 g fat and 31.7 g protein untrimmed.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-539, Pork, loin steaks, fried in rapeseed oil, 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): 178 kcal, 4.7 g fat, 1.09 g saturates, 33.9 g protein. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Pork Loin). 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.
