Pork, cured, ham, whole, separable lean and fat, unheated

70 calories in 1 oz

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Pork, cured, ham, whole, separable lean and fat, unheated Suggest a better name
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Total Calories:70 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:2.46 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:68% fats; 32% proteins
Fats:5.25 g (47 calories, 19% by weight)
Carbohydrates:17.01 mg
Proteins:5.24 g (22 calories, 18% by weight)
Alcohol:~
Water:16.93 g (60% by weight)
Fat Composition:51% monounsaturated; 39% saturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:15.88 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 oz
Refuse:18 %
Refuse Description:Bone and skin
Food Group:Pork Products
USDA #:10150
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Bread, whole-wheat, commercially prepared, toasted
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:218.30 mcg
Vitamin B-2:51.03 mcg
Vitamin B-3:1.26 mg
Vitamin B-5:130.41 mcg
Vitamin B-6:116.24 mcg
Vitamin B-9:0.28 mcg
Food folate:0.28 mcg
Dietary Folate Equivalent:0.28 mcg
Folic acid:~
Vitamin B-12:0.21 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:9.89 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:76.54 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:14.18 mcg
Vitamin K:~
Calcium (Ca):1.98 mg
Copper (Cu):19.84 mcg
Fluoride (F):~
Iron (Fe):201.28 mcg
Magnesium (Mg):4.25 mg
Manganese (Mn):5.67 mcg
Phosphorus (P):56.98 mg
Potassium (K):87.89 mg
Selenium (Se):4.34 mcg
Sodium (Na):0.36 g
Zinc (Zn):498.96 mcg
Cholesterol:15.88 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:17.01 mg
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.24 g
Essential amino acids
Phenylalanine:0.22 g
Leucine:0.41 g
Methionine:0.13 g
Lysine:0.44 g
Isoleucine:0.22 g
Valine:0.23 g
Threonine:0.23 g
Tryptophan:59.53 mg
Histidine:0.18 g
Arginine:0.35 g
Non-essential amino acids
Alanine:0.29 g
Aspartic acid:0.46 g
Betaine:~
Cystine:76.54 mg
Glutamic acid:0.79 g
Glycine:0.25 g
Hydroxyproline:~
Proline:0.21 g
Serine:0.20 g
Tyrosine:0.16 g
Fats Total:5.25 g
Saturated fatty acids:1.88 g
Monounsaturated fatty acids:2.47 g
Polyunsaturated fatty acids:0.46 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]:5.67 mg
Dodecanoic/Lauric [12:0]:11.34 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:68.04 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.18 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.62 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]:0.16 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.30 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]:0.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:53.87 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]:25.52 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:0.92 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_3Wz
Did you know?...To prevent losses of natural vitamins in food try to cook vegetables in water do it in little amount of it, which can be used for sauces or soups.
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