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Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted

273 calories in 100 g

Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted Suggest a better name
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Total Calories:273 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.73 calories / gram
Weight Watchers Counter:7 Weight Watchers points
 
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Calorie Sources:58% fats; 42% proteins
Fats:17.61 g (159 calories, 18% by weight)
Carbohydrates:~
Proteins:26.83 g (115 calories, 27% by weight)
Alcohol:~
Water:55.04 g (55% by weight)
Fat Composition:49% monounsaturated; 40% saturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:94 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
3 oz
Refuse:20 %
Refuse Description:Bone and skin
Food Group:Pork Products
USDA #:10009
Related Foods: Calories in Fat Free Sour Cream
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Calories in Pork Tenderloin
Calories in Whole Milk
Vitamin A:10 IU
Retinol:3 mcg
Retinol Activity Equivalent:3 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:630 mcg
Vitamin B-2:310 mcg
Vitamin B-3:4.57 mg
Vitamin B-5:610 mcg
Vitamin B-6:400 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:0.68 mcg
Added Vitamin B-12:~
Choline:92.20 mg
Vitamin C:300 mcg
Vitamin D:33
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.80 mcg
Vitamin D (D2 + D3):0.80 mcg
Vitamin E:220 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):14 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):1 mg
Magnesium (Mg):22 mg
Manganese (Mn):30 mcg
Phosphorus (P):0.26 g
Potassium (K):0.35 g
Selenium (Se):45.30 mcg
Sodium (Na):60 mg
Zinc (Zn):2.96 mg
Cholesterol:94 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:26.83 g
Essential amino acids
Phenylalanine:1.06 g
Leucine:2.12 g
Methionine:0.68 g
Lysine:2.39 g
Isoleucine:1.21 g
Valine:1.43 g
Threonine:1.19 g
Tryptophan:0.32 g
Histidine:1.02 g
Arginine:1.71 g
Non-essential amino acids
Alanine:1.58 g
Aspartic acid:2.44 g
Betaine:3.60 mg
Cystine:0.33 g
Glutamic acid:4.07 g
Glycine:1.49 g
Hydroxyproline:~
Proline:1.19 g
Serine:1.10 g
Tyrosine:0.90 g
Fats Total:17.61 g
Saturated fatty acids:6.47 g
Monounsaturated fatty acids:7.88 g
Polyunsaturated fatty acids:1.68 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:20 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.22 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.01 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.11 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.50 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.23 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.12 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.52 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:70 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.06 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: Pork, fresh, leg (ham), whole, separable lean and fat, raw
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