Examples: pork chops, beef, Or by content: 75-100
| Rank | Pork loin type | Total lipid (fat) (g/100g) |
|---|---|---|
| 21 | Pork, fresh, loin, center rib (chops or roasts), boneless, separable lean and fat, raw | 14.0 |
| 22 | Pork, fresh, loin, whole, separable lean and fat, cooked, broiled | 13.9 |
| 23 | Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked | 13.9 |
| 24 | Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean and fat, cooked | 13.7 |
| 25 | Pork, fresh, loin, whole, separable lean and fat, cooked, braised | 13.6 |
| 26 | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, braised | 13.5 |
| 27 | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | 13.3 |
| 28 | Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled | 13.0 |
| 29 | Pork, fresh, loin, sirloin (roasts), bone-in, separable lean and fat, cooked, roasted | 12.9 |
| 30 | Pork, fresh, loin, center loin (roasts), bone-in, separable lean and fat, cooked, roasted | 12.8 |
| 31 | Pork, fresh, loin, whole, separable lean and fat, raw | 12.6 |
| 32 | Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean and fat, raw | 12.3 |
| 33 | Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried | 12.1 |
| 34 | Pork, fresh, loin, blade (roasts), bone-in, separable lean only, cooked, roasted | 11.9 |
| 35 | Pork, fresh, loin, country-style ribs, separable lean and fat, raw | 11.8 |
| 36 | Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, pan-fried | 11.8 |
| 37 | Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, braised | 11.3 |
| 38 | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | 11.1 |
| 39 | Pork, fresh, loin, center rib (chops or roasts), bone-in, separable lean and fat, raw | 11.0 |
| 40 | Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, braised | 10.1 |