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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lean ground pork is a nutrient-dense protein source. It is rich in high-quality protein for muscle repair, B vitamins for energy metabolism, and essential minerals like zinc and selenium, all while maintaining a moderate calorie count of 185 per 100g.
A 100g serving provides approximately 31.69g of protein. This high protein density makes it an excellent choice for athletes, those looking to build muscle, or anyone needing a satiating meal.
Yes, it can be a great addition to a weight loss diet. Its high protein content helps promote satiety and preserve lean muscle mass, while its relatively low fat content (6.2g per 100g) helps keep overall calorie intake manageable.
Absolutely. With only 0.57g of carbohydrates per 100g, cooked lean ground pork is ideal for ketogenic and other low-carb diets. It provides the necessary fats and proteins without impacting blood sugar levels.
Pure ground pork is naturally gluten-free. However, if you are buying pre-seasoned pork or using it in a recipe, ensure that added ingredients like soy sauce, breadcrumbs, or spice blends do not contain hidden gluten.
To pan-broil, place the meat in a heavy, preheated skillet over medium-high heat without adding water or oil. Cook while stirring to break up the meat until it reaches an internal temperature of 160°F (71°C) and is no longer pink.
It has a mild, savory, and slightly sweet flavor that is less heavy than ground beef. Because of its neutral profile, it is highly versatile and excels at absorbing the flavors of garlic, ginger, soy, or Mediterranean herbs.
cooked pan-broiled lean ground pork is a versatile ingredient found in cuisines around the world. With 185 calories per 100g and 31.69 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring cooked pan-broiled lean ground pork with step-by-step instructions.
Browse recipes →Cooked ground pork should be stored in an airtight container and kept in the refrigerator for no more than 3 to 4 days. Always ensure it has cooled down before sealing it to prevent moisture buildup.
Yes, you can freeze it for 2 to 3 months for the best quality. Store it in freezer-safe bags with the air squeezed out; this is an excellent way to meal prep for quick additions to soups, pasta sauces, or tacos.
Signs of spoilage include a sour or ammonia-like smell, a slimy or sticky texture on the surface, or any visible mold. If the meat has been refrigerated for longer than 4 days, it is safest to discard it even if it looks fine.