Pork, fresh, variety meats and by-products, ears, frozen, raw

264 calories in 1 ear

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Pork, fresh, variety meats and by-products, ears, frozen, raw Suggest a better name
Weight Loss Rating:
Total Calories:264 calories in 1 ear
Serving Weight:1 ear = 113g ≈ 0.249lb ≈ 3.99oz
Caloric Density:2.34 calories / gram
Weight Watchers Counter:7 Weight Watchers points
 
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Calorie Sources:58% fats; 41% proteins; 1% carbohydrates
Fats:17.06 g (154 calories, 15% by weight)
Carbohydrates:0.68 g (3 calories, 1% by weight)
Proteins:25.37 g (108 calories, 22% by weight)
Alcohol:~
Water:69.21 g (61% by weight)
Fat Composition:49% monounsaturated; 39% saturated; 12% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:92.66 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 ear
Refuse:5 %
Refuse Description:Thaw juice and trim
Food Group:Pork Products
USDA #:10100
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:90.40 mcg
Vitamin B-2:124.30 mcg
Vitamin B-3:881.40 mcg
Vitamin B-5:67.80 mcg
Vitamin B-6:22.60 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.08 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):23.73 mg
Copper (Cu):6.78 mcg
Fluoride (F):~
Iron (Fe):2.71 mg
Magnesium (Mg):7.91 mg
Manganese (Mn):11.30 mcg
Phosphorus (P):46.33 mg
Potassium (K):62.15 mg
Selenium (Se):4.86 mcg
Sodium (Na):0.22 g
Zinc (Zn):214.70 mcg
Cholesterol:92.66 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.68 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.37 g
Essential amino acids
Phenylalanine:0.80 g
Leucine:1.31 g
Methionine:0.15 g
Lysine:1.19 g
Isoleucine:0.55 g
Valine:0.94 g
Threonine:0.70 g
Tryptophan:45.20 mg
Histidine:0.29 g
Arginine:2.10 g
Non-essential amino acids
Alanine:2.51 g
Aspartic acid:1.88 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.16 g
Glycine:4.97 g
Hydroxyproline:~
Proline:3.21 g
Serine:1.06 g
Tyrosine:0.45 g
Fats Total:17.06 g
Saturated fatty acids:6.09 g
Monounsaturated fatty acids:7.75 g
Polyunsaturated fatty acids:1.82 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]:~
Dodecanoic/Lauric [12:0]:11.30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.23 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.82 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.03 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]:0.49 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.27 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.59 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 g
[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]:79.10 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:0.68 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?...For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
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Pork, fresh, variety meats and by-products, ears, frozen, cooked, simmered
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