FoodsDatabase Food Label

Market Day Pork Chops - Boneless Center Cut

Serving Size:
1 Pork Chop

Weight Watcher Points: 6

Calories		Fat		Sugar		Salt

Excellent source of protein.

Food LabelCalorie BreakdownIngredient Analysis

Nutrition Facts
Serving Size: 1 Pork Chop
Amount per Serving
Calories 230	Calories from Fat 126
% Daily Value
Total Fat 14g	32%
Saturated Fat 6g	27%
Trans Fat 0g
Cholesterol 80mg	27%
Sodium 540mg	23%
Total Carbohydrates 0g	0%
Fiber 0g	0%
Sugar 0g
Other Carbohydrates 0g
Protein 25g	20%
Vitamins	Minerals
	Calcium Iron 2% 6%

	Grams	Calories	% Daily Value *
* Based on a 2000 calorie diet.
Calories		230	12%
Fat	14	126	32%
Saturated Fat	6	54	27%
Trans Fat	0	-	-
Carbohydrates	0	0	0%
Fiber	0	-	-
Sugar	0	-	-
Protein	25	100	20%

See the % Daily Value for a different calorie diet:

Containing up to 12% of a Solution of Water, Salt, Sodium Phosphates, Sugar, Natural Lemon Juice Concentrate, Autolyzed Yeast Extract, Torula Yeast, Maltodextrin, Dried Pork Stock, Soy Sauce Solids (Soybeans, Wheat, Salt), Natural Flavors, Lactic Acid, Natural Smoke Flavor.

SELECT INGREDIENT EXPLANATIONS & WARNINGS

LACTIC ACID
Controls acidity: Spanish olives, cheese, frozen desserts, carbonated beverages.

Lactic Acid occurs naturally in almost all living organisms. It inhibits spoilage in Spanish olives, balances acids in cheese during processing, and is used in frozen desserts and carbonated beverages to enhance their tartness.

MALTODEXTRIN

While considered to be a carbohydrate, Maltodextrin is more easily digested than other forms of carbohydrates, resulting in less of a potential for health issues. This can be especially important for individuals who are managing their Type 2 diabetes.

Some companies use “Resistant Maltodextrin” to simulate dietary fiber as the Resistant Maltodextrin cannot be broken down by digestive enzymes. Resistant Maltodextrins may help to lower blood sugar levels but don’t count on them to prevent constipation.

PHOSPHORIC ACID; PHOSPHATES
Acidulant, chelating agent, buffer, emulsifier, nutrient, discoloration inhibitor: Baked goods, cheese, powdered foods, cured meat, soda pop, breakfast cereals, dehydrated potatoes.

Phosphoric Acid acidifies and flavors cola beverages. Calcium and Iron Phosphates act as mineral supplements. Sodium Aluminum Phosphate is a leavening agent. Calcium and Ammonium Phosphates serve as food for yeast in baking. Sodium Acid Pyrophosphate prevents discoloration in potatoes and sugar syrups. While excessive consumption of phosphates can lead to dietary imbalances that might contribute to osteoporosis, only a small fraction of phosphates in a typical diet come from additives. Most come from meat & dairy products.

SALT
Flavoring, preservative: Most processed foods, cured meats, soup, snack chips, crackers, and others.

Salt, at the levels present in most people’s diet throughout the world, is probably the single most harmful substance in the food supply. Salt is used liberally in processed and restaurant foods, with some meals containing more than the daily recommend level.

A diet high in sodium increases blood pressure in most people, thereby increasing the risk of heart attack and stroke. While the FDA has continued to ignore the effects of salt, the British government has made salt reduction one of its top health priorities.

SUGAR (SUCROSE)
Sweetener: Table sugar, sweetened foods.

Sucrose occurs naturally in fruit, sugar cane, and sugar beets. In total, Americans consume a whopping 65 pounds of sugar each year; that’s down from 102 pounds per year in 1970. However, the consumption of artificial sweeteners (high fructose corn syrup, dextrose) has increased. All told, Americans consume more sweetened foods today than at any time in history.

Sugar and artificial sweeteners make up 16% of the average diet, but provide no nutritional value beyond calories. They promote obesity, tooth decay, and in some individuals, heart disease.