Pork, cured, shoulder, blade roll, separable lean and fat, unheated

76 calories in 1 oz

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Pork, cured, shoulder, blade roll, separable lean and fat, unheated Suggest a better name
Weight Loss Rating:
Total Calories:76 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:2.69 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:74% fats; 26% proteins
Fats:6.23 g (56 calories, 22% by weight)
Carbohydrates:~
Proteins:4.67 g (20 calories, 16% by weight)
Alcohol:~
Water:16.76 g (59% by weight)
Fat Composition:49% monounsaturated; 40% saturated; 12% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:15.03 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
4 oz
Food Group:Pork Products
USDA #:10170
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Calories in Vegetable Egg Roll
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:153.09 mcg
Vitamin B-2:62.37 mcg
Vitamin B-3:771.12 mcg
Vitamin B-5:201.28 mcg
Vitamin B-6:73.71 mcg
Vitamin B-9:0.85 mcg
Food folate:0.85 mcg
Dietary Folate Equivalent:0.85 mcg
Folic acid:~
Vitamin B-12:0.37 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:85.05 mcg
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):1.98 mg
Copper (Cu):25.52 mcg
Fluoride (F):~
Iron (Fe):232.47 mcg
Magnesium (Mg):3.69 mg
Manganese (Mn):8.51 mcg
Phosphorus (P):56.42 mg
Potassium (K):83.63 mg
Selenium (Se):6.24 mcg
Sodium (Na):0.35 g
Zinc (Zn):666.22 mcg
Cholesterol:15.03 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.67 g
Essential amino acids
Phenylalanine:0.20 g
Leucine:0.37 g
Methionine:0.12 g
Lysine:0.39 g
Isoleucine:0.20 g
Valine:0.20 g
Threonine:0.21 g
Tryptophan:53.87 mg
Histidine:0.17 g
Arginine:0.30 g
Non-essential amino acids
Alanine:0.27 g
Aspartic acid:0.44 g
Betaine:~
Cystine:68.04 mg
Glutamic acid:0.76 g
Glycine:0.24 g
Hydroxyproline:~
Proline:0.20 g
Serine:0.19 g
Tyrosine:0.15 g
Fats Total:6.23 g
Saturated fatty acids:2.25 g
Monounsaturated fatty acids:2.76 g
Polyunsaturated fatty acids:0.66 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]:11.34 mg
Dodecanoic/Lauric [12:0]:8.51 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:73.71 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.34 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.81 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]:0.20 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.56 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]:0.57 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:87.89 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]:~
[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:1.09 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_5bm
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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Pork, cured, shoulder, blade roll, separable lean and fat, roasted
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