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Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised

233 calories in 100 g

Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised Suggest a better name
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Total Calories:233 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.33 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:51% fats; 49% proteins
Fats:13.20 g (119 calories, 13% by weight)
Carbohydrates:~
Proteins:26.57 g (113 calories, 27% by weight)
Alcohol:~
Water:58 g (58% by weight)
Fat Composition:49% monounsaturated; 40% saturated; 11% polyunsaturated
Trans Fat :0.10 g
Dietary Fiber:~
Cholesterol:0.10 g
Caffeine:~
Serving Sizes: 100 g
1 steak
1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 300 g)
Common Name:URMIS #3186, Pork shoulder chop, Shoulder blade steak, Pork steak
Refuse:32 %
Refuse Description:Bone, 9%, Connective tissue, 17%, Separable fat, 6%
Food Group:Pork Products
USDA #:10085
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:520 mcg
Vitamin B-2:380 mcg
Vitamin B-3:3.93 mg
Vitamin B-5:1.36 mg
Vitamin B-6:470 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.90 mcg
Added Vitamin B-12:~
Choline:0.11 g
Vitamin C:~
Vitamin D:45
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.10 mcg
Vitamin D (D2 + D3):1.10 mcg
Vitamin E:110 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):25 mg
Copper (Cu):130 mcg
Fluoride (F):~
Iron (Fe):1.85 mg
Magnesium (Mg):24 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.22 g
Potassium (K):0.32 g
Selenium (Se):45 mcg
Sodium (Na):60 mg
Zinc (Zn):5.20 mg
Cholesterol:0.10 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:26.57 g
Essential amino acids
Phenylalanine:1.11 g
Leucine:2.26 g
Methionine:0.73 g
Lysine:2.46 g
Isoleucine:1.30 g
Valine:1.38 g
Threonine:1.19 g
Tryptophan:0.28 g
Histidine:1.14 g
Arginine:1.76 g
Non-essential amino acids
Alanine:1.56 g
Aspartic acid:2.60 g
Betaine:3.50 mg
Cystine:0.30 g
Glutamic acid:4.24 g
Glycine:1.19 g
Hydroxyproline:60 mg
Proline:1.07 g
Serine:1.14 g
Tyrosine:1 g
Fats Total:13.20 g
Saturated fatty acids:5.02 g
Monounsaturated fatty acids:6.19 g
Polyunsaturated fatty acids:1.40 g
Trans fatty acids:0.10 g
Trans-monoenoic:60 mg
Trans-polyenoic:40 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.16 g
Pentadecanoic [15:0]:2 mg
Hexadecanoic/Palmitic [16:0]:3.05 g
Heptadecanoic/Margaric [17:0]:30 mg
Octadecanoic/Stearic [18:0]:1.71 g
Eicosanoic/Arachidic [20:0]:20 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.33 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.77 g
[18:1 cis]:5.70 g
[18:1 trans]:60 mg
Eicosenoic/Gadoleic [20:1]:90 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:1.16 g
[18:2 t,~]:~
[18:2 t,t]:40 mg
Octadecatrienoic/Linolenic [18:3]:40 mg
[18:3 Ω-3 c,c,c]:40 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:40 mg
Eicosatrienoic [20:3]:7 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:90 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:0.85 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Antibiotic residues in milk result in the development of antibiotic resistance in bacteria that are prevalent in humans. This reduces the effectiveness of antibiotics used to treat human diseases.
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