Pork, cured, ham, extra lean and regular, canned, unheated

144 calories in 100 g

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Pork, cured, ham, extra lean and regular, canned, unheated Suggest a better name
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Total Calories:144 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.44 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:53% proteins; 47% fats
Fats:7.46 g (67 calories, 7% by weight)
Carbohydrates:~
Proteins:17.97 g (77 calories, 18% by weight)
Alcohol:~
Water:71.12 g (71% by weight)
Fat Composition:53% monounsaturated; 36% saturated; 11% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:38 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 oz
Food Group:Pork Products
USDA #:10184
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:870 mcg
Vitamin B-2:230 mcg
Vitamin B-3:4.58 mg
Vitamin B-5:450 mcg
Vitamin B-6:460 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:0.80 mcg
Added Vitamin B-12:~
Choline:68.70 mg
Vitamin C:~
Vitamin D:22
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.60 mcg
Vitamin D (D2 + D3):0.60 mcg
Vitamin E:190 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):6 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):900 mcg
Magnesium (Mg):16 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.21 g
Potassium (K):0.33 g
Selenium (Se):22.10 mcg
Sodium (Na):1.28 g
Zinc (Zn):1.84 mg
Cholesterol:38 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.97 g
Essential amino acids
Phenylalanine:0.69 g
Leucine:1.39 g
Methionine:0.46 g
Lysine:1.54 g
Isoleucine:0.77 g
Valine:0.80 g
Threonine:0.80 g
Tryptophan:0.20 g
Histidine:0.71 g
Arginine:1.11 g
Non-essential amino acids
Alanine:1.02 g
Aspartic acid:1.65 g
Betaine:4.50 mg
Cystine:0.21 g
Glutamic acid:2.65 g
Glycine:0.87 g
Hydroxyproline:~
Proline:0.76 g
Serine:0.69 g
Tyrosine:0.58 g
Fats Total:7.46 g
Saturated fatty acids:2.45 g
Monounsaturated fatty acids:3.57 g
Polyunsaturated fatty acids:0.76 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]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.60 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.76 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]:0.29 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.28 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]:0.68 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:80 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:3.57 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Instead of adding raw garlic to sauces, saute the garlic first for a milder flavor.
Related: Pork, cured, ham, boneless, extra lean and regular, roasted
Pork, cured, ham, extra lean and regular, canned, roasted
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