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

580 calories in 1 steak

Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised Suggest a better name
Weight Loss Rating:
Total Calories:580 calories in 1 steak
Serving Weight:1 steak = 249g ≈ 0.549lb ≈ 8.78oz
Caloric Density:2.33 calories / gram
Weight Watchers Counter:14 Weight Watchers points
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Calorie Sources:51% fats; 49% proteins
Fats:32.87 g (296 calories, 13% by weight)
Proteins:66.16 g (283 calories, 27% by weight)
Water:144.42 g (58% by weight)
Fat Composition:49% monounsaturated; 40% saturated; 11% polyunsaturated
Trans Fat :0.25 g
Dietary Fiber:~
Cholesterol:0.25 g
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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Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried
Vitamin A:0 IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.29 mg
Vitamin B-2:946.20 mcg
Vitamin B-3:9.79 mg
Vitamin B-5:3.39 mg
Vitamin B-6:1.17 mg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:2.24 mcg
Added Vitamin B-12:~
Choline:0.27 g
Vitamin C:~
Vitamin D:112
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):2.74 mcg
Vitamin D (D2 + D3):2.74 mcg
Vitamin E:273.90 mcg
Added α-Tocopherol:~
Vitamin K:~
Calcium (Ca):62.25 mg
Copper (Cu):323.70 mcg
Fluoride (F):~
Iron (Fe):4.61 mg
Magnesium (Mg):59.76 mg
Manganese (Mn):24.90 mcg
Phosphorus (P):0.54 g
Potassium (K):0.79 g
Selenium (Se):112.05 mcg
Sodium (Na):0.15 g
Zinc (Zn):12.95 mg
Cholesterol:0.25 g
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Proteins Total:66.16 g
Essential amino acids
Phenylalanine:2.76 g
Leucine:5.63 g
Methionine:1.82 g
Lysine:6.13 g
Isoleucine:3.24 g
Valine:3.44 g
Threonine:2.96 g
Tryptophan:0.70 g
Histidine:2.84 g
Arginine:4.38 g
Non-essential amino acids
Alanine:3.88 g
Aspartic acid:6.47 g
Betaine:8.72 mg
Cystine:0.75 g
Glutamic acid:10.56 g
Glycine:2.96 g
Hydroxyproline:0.15 g
Proline:2.66 g
Serine:2.84 g
Tyrosine:2.51 g
Fats Total:32.87 g
Saturated fatty acids:12.50 g
Monounsaturated fatty acids:15.41 g
Polyunsaturated fatty acids:3.49 g
Trans fatty acids:0.25 g
Trans-monoenoic:0.15 g
Trans-polyenoic:99.60 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:24.90 mg
Dodecanoic/Lauric [12:0]:24.90 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.40 g
Pentadecanoic [15:0]:4.98 mg
Hexadecanoic/Palmitic [16:0]:7.59 g
Heptadecanoic/Margaric [17:0]:74.70 mg
Octadecanoic/Stearic [18:0]:4.26 g
Eicosanoic/Arachidic [20:0]:49.80 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.82 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:14.37 g
[18:1 cis]:14.19 g
[18:1 trans]:0.15 g
Eicosenoic/Gadoleic [20:1]:0.22 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.99 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:2.89 g
[18:2 t,~]:~
[18:2 t,t]:99.60 mg
Octadecatrienoic/Linolenic [18:3]:99.60 mg
[18:3 Ω-3 c,c,c]:99.60 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:99.60 mg
Eicosatrienoic [20:3]:17.43 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.22 g
[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:2.12 g
Product Type:Pork
Weight Watchers Points:14 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_2K
Did you know?...Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
Related: Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, raw
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