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Pork, cured, feet, pickled

635 calories in 1 lb

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Total Calories:635 calories in 1 lb
Serving Weight:1 lb = 454g ≈ 1.000lb ≈ 16.00oz
Caloric Density:1.40 calories / gram
Weight Watchers Counter:16 Weight Watchers points
 
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Calorie Sources:65% fats; 35% proteins
Fats:45.45 g (410 calories, 10% by weight)
Carbohydrates:45.36 mg
Proteins:52.75 g (225 calories, 12% by weight)
Alcohol:~
Water:340.20 g (75% by weight)
Fat Composition:60% monounsaturated; 31% saturated; 8% polyunsaturated
Trans Fat :0.27 g
Dietary Fiber:~
Cholesterol:0.38 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:66 %
Refuse Description:Bone and hard tissue 66%
Food Group:Pork Products
USDA #:10132
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Vitamin A:168 IU
Retinol:49.90 mcg
Retinol Activity Equivalent:49.90 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:27.22 mcg
Vitamin B-2:45.36 mcg
Vitamin B-3:997.92 mcg
Vitamin B-5:1.18 mg
Vitamin B-6:31.75 mcg
Vitamin B-9:4.54 mcg
Food folate:4.54 mcg
Dietary Folate Equivalent:4.54 mcg
Folic acid:~
Vitamin B-12:0.95 mcg
Added Vitamin B-12:~
Choline:0.20 g
Vitamin C:~
Vitamin D:73
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.81 mcg
Vitamin D (D2 + D3):1.81 mcg
Vitamin E:952.56 mcg
Added α-Tocopherol:~
β-Tocopherol:90.72 mcg
δ-Tocopherol:45.36 mcg
γ-Tocopherol:90.72 mcg
Vitamin K:~
Calcium (Ca):0.15 g
Copper (Cu):136.08 mcg
Fluoride (F):~
Iron (Fe):1.41 mg
Magnesium (Mg):49.90 mg
Manganese (Mn):90.72 mcg
Phosphorus (P):0.39 g
Potassium (K):58.97 mg
Selenium (Se):71.67 mcg
Sodium (Na):2.54 g
Zinc (Zn):907.20 mcg
Cholesterol:0.38 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:45.36 mg
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:52.75 g
Essential amino acids
Phenylalanine:1.50 g
Leucine:2.31 g
Methionine:0.54 g
Lysine:2.27 g
Isoleucine:0.86 g
Valine:1.32 g
Threonine:1.41 g
Tryptophan:90.72 mg
Histidine:0.54 g
Arginine:3.95 g
Non-essential amino acids
Alanine:4.31 g
Aspartic acid:3.76 g
Betaine:13.15 mg
Cystine:0.45 g
Glutamic acid:5.76 g
Glycine:9.21 g
Hydroxyproline:~
Proline:5.53 g
Serine:2.09 g
Tyrosine:0.82 g
Fats Total:45.45 g
Saturated fatty acids:13.34 g
Monounsaturated fatty acids:25.72 g
Polyunsaturated fatty acids:3.54 g
Trans fatty acids:0.27 g
Trans-monoenoic:0.14 g
Trans-polyenoic:0.14 g
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.54 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:9.39 g
Heptadecanoic/Margaric [17:0]:45.36 mg
Octadecanoic/Stearic [18:0]:3.18 g
Eicosanoic/Arachidic [20:0]:45.36 mg
Docosanoic/Behenic [22:0]:45.36 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.72 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:23.54 g
[18:1 cis]:23.41 g
[18:1 trans]:0.14 g
Eicosenoic/Gadoleic [20:1]:0.41 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]:2.86 g
[18:2 t,~]:~
[18:2 t,t]:0.14 g
Octadecatrienoic/Linolenic [18:3]:90.72 mg
[18:3 Ω-3 c,c,c]:90.72 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:0.14 g
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.23 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:15.20 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:16 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2Tc
Did you know?...UK and US government statistics indicate that levels of trace minerals in fruit and vegetables fell by up to 76% between 1940 and 1991.
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