Nutrition values of HORMEL ALWAYS TENDER, Pork Tenderloin, Peppercorn-Flavored
according to USDA Food Composition Database Standard Reference 04.2018
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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.
Nutrition values
Amount per 100g (edible portion)
Nutrition Facts
Nutrition Facts
Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
3.80
ggram
Fatty acids, total saturated
1.160
ggram
Fatty acids, total monounsaturated
1.450
ggram
Fatty acids, total polyunsaturated
1.050
ggram
Carbohydrates
1.82
ggram
Sugarstotal
0.14
ggram
Protein
17.21
ggram
Vitamin Ctotal ascorbic acid
CalciumCa
MagnesiumMg
SodiumNa
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
110
kcalkilocalorie
Energytotal energy
461
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
1.82
ggram
Sugarstotal
0.14
ggram
Fat
Amount per 100g (edible portion)
Daily Value %*
Fat
3.80
ggram
Fatty acids, total saturated
1.160
ggram
12:0
0.000
ggram
14:0
0.040
ggram
16:0
0.720
ggram
18:0
0.360
ggram
Fatty acids, total monounsaturated
1.450
ggram
16:1 undifferentiated
0.080
ggram
18:1 undifferentiated
1.370
ggram
Fatty acids, total polyunsaturated
1.050
ggram
18:2 undifferentiated
0.860
ggram
18:3 undifferentiated
0.100
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0
iuinternational units
Vitamin Ctotal ascorbic acid
An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.
The table above contains values from the following nutrition databases.
Notices
* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4 kcal/g, proteins 4 kcal/g, fat 9 kcal/g, fibers 0 kcal/g, alcohol 7 kcal/g.
Sources
1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.