Pork, cured, ham, patties, unheated

315 calories in 100 g

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Total Calories:315 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.15 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:81% fats; 17% proteins; 2% carbohydrates
Fats:28.19 g (254 calories, 28% by weight)
Carbohydrates:1.69 g (7 calories, 2% by weight)
Proteins:12.78 g (55 calories, 13% by weight)
Alcohol:~
Water:54.40 g (54% by weight)
Fat Composition:50% monounsaturated; 38% saturated; 12% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:70 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 patty
Food Group:Pork Products
USDA #:10146
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Calories in Pork Sausage
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:460 mcg
Vitamin B-2:150 mcg
Vitamin B-3:3 mg
Vitamin B-5:300 mcg
Vitamin B-6:160 mcg
Vitamin B-9:3 mcg
Food folate:3 mcg
Dietary Folate Equivalent:3 mcg
Folic acid:~
Vitamin B-12:1.08 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):8 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.05 mg
Magnesium (Mg):10 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.15 g
Potassium (K):0.24 g
Selenium (Se):15.80 mcg
Sodium (Na):1.09 g
Zinc (Zn):1.57 mg
Cholesterol:70 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.69 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:12.78 g
Essential amino acids
Phenylalanine:0.54 g
Leucine:1 g
Methionine:0.33 g
Lysine:1.08 g
Isoleucine:0.55 g
Valine:0.55 g
Threonine:0.56 g
Tryptophan:0.14 g
Histidine:0.46 g
Arginine:0.82 g
Non-essential amino acids
Alanine:0.75 g
Aspartic acid:1.20 g
Betaine:~
Cystine:0.17 g
Glutamic acid:2.05 g
Glycine:0.65 g
Hydroxyproline:~
Proline:0.54 g
Serine:0.51 g
Tyrosine:0.41 g
Fats Total:28.19 g
Saturated fatty acids:10.13 g
Monounsaturated fatty acids:13.26 g
Polyunsaturated fatty acids:3.04 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]:20 mg
Dodecanoic/Lauric [12:0]:60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.37 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6.32 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.31 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]:0.89 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.37 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]:2.62 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.29 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]:0.13 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:2.93 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Dairies that feed their cows organic feed and graze them on organic fields experience healthier animals, less sickness, less disease, and a better tasting product that is worth more into today's market than non organic milk (due to falling commodity prices).
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