Pork tenderloin
USDA name: Pork, tenderloin
114 calories in 3 oz (85 g). Per 100 g, protein: 24.6 g, carbohydrates: 0.09 g, fat: 3.4 g.
Among the other records in Pork, per 100 g: the least calories of them, and the least total fat of them.
Pork tenderloin, 3 oz
114 calories
- Protein21 g76% of calories
- Carbs0.076 g0% of calories
incl. 0 g fiber · 0 g sugars
- Fat2.9 g24% of calories
Nutrition Facts
Calories114
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.
vitamins
% of the Daily Value in this serving
- Thiamin (B1)63% 0.76 mg
- Niacin (B3)39% 6.3 mg
- Vitamin B635% 0.59 mg
- Riboflavin (B2)25% 0.32 mg
- Vitamin B1219% 0.46 µg
- Choline13% 71.2 mg
- Vitamin D1% 0.17 µg
Little or none: Vitamin E, Folate, Vitamin A, Vitamin C, Vitamin K.
minerals
% of the Daily Value in this serving
- Selenium62% 34.2 µg
- Phosphorus19% 238 mg
- Zinc18% 1.9 mg
- Sodium13% 288 mg
- Copper10% 0.093 mg
- Potassium8% 393 mg
- Magnesium6% 23.8 mg
- Iron5% 0.93 mg
Little or none: Calcium.
How it compares
Against other records in Pork, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.
Calories
Lowest of all
Same value as 0 of 25 other records.
leastmostTotal fat
Lowest of all
Same value as 0 of 25 other records.
leastmostPotassium
Highest of all
Same value as 0 of 25 other records.
leastmostCalcium
Lower than 92%
Same value as 1 of 25 other records.
leastmostSodium
Lower than 88%
Same value as 0 of 25 other records.
leastmostProtein
Lower than 72%
Same value as 0 of 25 other records.
leastmost
Questions
- How many calories are in pork tenderloin?
- 3 oz (85 g): 114 calories; protein: 21 g, carbohydrates: 0.076 g, fat: 2.9 g.
- How much protein is in pork tenderloin?
- 24.6 g per 100 g. Its estimated share of calories is 74%, using 4 kcal per gram of protein.
- How many net carbs are in pork tenderloin?
- 0.09 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.
All 65 reported nutrients, per 100 g+
| Water | 70.1 g |
| Energy | 134 kcal |
| Protein | 24.6 g |
| Total lipid (fat) | 3.4 g |
| Carbohydrate, by difference | 0.09 g |
| Fiber, total dietary | 0 g |
| Total Sugars | 0 g |
| Calcium, Ca | 6 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 28 mg |
| Phosphorus, P | 280 mg |
| Potassium, K | 462 mg |
| Sodium, Na | 339 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 40.2 µg |
| Vitamin C, total ascorbic acid | 0 mg |
| Thiamin | 0.9 mg |
| Riboflavin | 0.38 mg |
| Niacin | 7.4 mg |
| Vitamin B-6 | 0.7 mg |
| Folate, total | 0 µg |
| Folic acid | 0 µg |
| Folate, food | 0 µg |
| Folate, DFE | 0 µg |
| Choline, total | 83.8 mg |
| Vitamin B-12 | 0.54 µg |
| Vitamin B-12, added | 0 µg |
| Vitamin A, RAE | 0 µg |
| Retinol | 0 µg |
| Carotene, beta | 0 µg |
| Carotene, alpha | 0 µg |
| Cryptoxanthin, beta | 0 µg |
| Lycopene | 0 µg |
| Lutein + zeaxanthin | 0 µg |
| Vitamin E (alpha-tocopherol) | 0.08 mg |
| Vitamin E, added | 0 mg |
| Vitamin D (D2 + D3) | 0.2 µg |
| Vitamin K (phylloquinone) | 0 µg |
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0 g |
| SFA 6:0 | 0 g |
| SFA 8:0 | 0 g |
| SFA 10:0 | 0 g |
| SFA 12:0 | 0 g |
| SFA 14:0 | 0.038 g |
| SFA 16:0 | 0.71 g |
| SFA 18:0 | 0.4 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 16:1 | 0.077 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.019 g |
| MUFA 22:1 | 0 g |
| Fatty acids, total polyunsaturated | 0.49 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:3 | 0.013 g |
| PUFA 18:4 | 0 g |
| PUFA 20:4 | 0.055 g |
| PUFA 20:5 n-3 (EPA) | 0 g |
| PUFA 22:5 n-3 (DPA) | 0 g |
| PUFA 22:6 n-3 (DHA) | 0 g |
| Cholesterol | 68 mg |
| Alcohol, ethyl | 0 g |
| Caffeine | 0 mg |
| Theobromine | 0 mg |
Source: USDA Survey foods (FNDDS): foods as Americans report eating them, from What We Eat in America. FDC ID 2705877, published 2024-10-31. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.