Pork, fresh, variety meats and by-products, ears, frozen, cooked, simmered

184 calories in 1 ear (yield after cooking)

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Pork, fresh, variety meats and by-products, ears, frozen, cooked, simmered Suggest a better name
Weight Loss Rating:
Total Calories:184 calories in 1 ear (yield after cooking)
Serving Weight:1 ear = 111g ≈ 0.245lb ≈ 3.92oz
Caloric Density:1.66 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:59% fats; 41% proteins
Fats:11.99 g (108 calories, 11% by weight)
Carbohydrates:0.22 g (1 calorie, 0% by weight)
Proteins:17.70 g (76 calories, 16% by weight)
Alcohol:~
Water:80.64 g (73% by weight)
Fat Composition:49% monounsaturated; 39% saturated; 12% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:99.90 mg
Caffeine:~
Serving Sizes: 100 g
1 ear (yield after cooking)
1 unit, cooked (yield from 1 lb raw meat)
Food Group:Pork Products
USDA #:10101
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:22.20 mcg
Vitamin B-2:77.70 mcg
Vitamin B-3:621.60 mcg
Vitamin B-5:33.30 mcg
Vitamin B-6:11.10 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.04 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):19.98 mg
Copper (Cu):6.66 mcg
Fluoride (F):~
Iron (Fe):1.66 mg
Magnesium (Mg):7.77 mg
Manganese (Mn):11.10 mcg
Phosphorus (P):26.64 mg
Potassium (K):44.40 mg
Selenium (Se):4.88 mcg
Sodium (Na):0.19 g
Zinc (Zn):222 mcg
Cholesterol:99.90 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.22 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.70 g
Essential amino acids
Phenylalanine:0.57 g
Leucine:0.97 g
Methionine:0.13 g
Lysine:0.81 g
Isoleucine:0.40 g
Valine:0.70 g
Threonine:0.52 g
Tryptophan:33.30 mg
Histidine:0.21 g
Arginine:1.41 g
Non-essential amino acids
Alanine:1.70 g
Aspartic acid:1.30 g
Betaine:~
Cystine:0.16 g
Glutamic acid:2.22 g
Glycine:3.49 g
Hydroxyproline:~
Proline:2.12 g
Serine:0.75 g
Tyrosine:0.34 g
Fats Total:11.99 g
Saturated fatty acids:4.28 g
Monounsaturated fatty acids:5.45 g
Polyunsaturated fatty acids:1.28 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]:11.10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.16 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.69 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.43 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]:0.34 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.11 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]:1.12 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:99.90 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]:55.50 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:0.44 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4Ks
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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