Pork, cured, separable fat (from ham and arm picnic), roasted

502 calories in 3 oz

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Pork, cured, separable fat (from ham and arm picnic), roasted Suggest a better name
Weight Loss Rating:
Total Calories:502 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:5.91 calories / gram
Weight Watchers Counter:14 Weight Watchers points
 
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Calorie Sources:94% fats; 6% proteins
Fats:52.58 g (474 calories, 62% by weight)
Carbohydrates:~
Proteins:6.49 g (28 calories, 8% by weight)
Alcohol:~
Water:24.56 g (29% by weight)
Fat Composition:50% monounsaturated; 38% saturated; 11% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:73.10 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
3 oz
Food Group:Pork Products
USDA #:10167
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Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:238.00 mcg
Vitamin B-2:76.50 mcg
Vitamin B-3:1.89 mg
Vitamin B-5:246.50 mcg
Vitamin B-6:25.50 mcg
Vitamin B-9:1.70 mcg
Food folate:1.70 mcg
Dietary Folate Equivalent:1.70 mcg
Folic acid:~
Vitamin B-12:0.36 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):6.80 mg
Copper (Cu):51 mcg
Fluoride (F):~
Iron (Fe):518.50 mcg
Magnesium (Mg):7.65 mg
Manganese (Mn):5.95 mcg
Phosphorus (P):0.14 g
Potassium (K):0.14 g
Selenium (Se):9.94 mcg
Sodium (Na):0.53 g
Zinc (Zn):1.11 mg
Cholesterol:73.10 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.49 g
Essential amino acids
Phenylalanine:0.24 g
Leucine:0.45 g
Methionine:93.50 mg
Lysine:0.54 g
Isoleucine:0.17 g
Valine:0.31 g
Threonine:0.21 g
Tryptophan:17 mg
Histidine:68 mg
Arginine:0.66 g
Non-essential amino acids
Alanine:0.36 g
Aspartic acid:0.54 g
Betaine:~
Cystine:51 mg
Glutamic acid:0.88 g
Glycine:0.46 g
Hydroxyproline:~
Proline:0.34 g
Serine:0.24 g
Tyrosine:0.10 g
Fats Total:52.58 g
Saturated fatty acids:19.29 g
Monounsaturated fatty acids:25.24 g
Polyunsaturated fatty acids:5.59 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]:93.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.70 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:11.98 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.39 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]:1.56 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:23.34 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]:4.90 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.54 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]:0.12 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:1.43 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:14 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_2o1
Did you know?...In the United States about 1/4 of vegetables consumed are prepared as French fries and are believed to contribute to widespread obesity when trans fats are present.
Related: Pork, cured, separable fat (from ham and arm picnic), unheated
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