Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted

3909 calories in 1 roast shank

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Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted Suggest a better name
Weight Loss Rating:
Total Calories:3909 calories in 1 roast shank
Serving Weight:1 roast shank = 3,054g ≈ 6.733lb ≈ 107.73oz
Caloric Density:1.28 calories / gram
Weight Watchers Counter:89 Weight Watchers points
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Calorie Sources:65% proteins; 31% fats; 4% carbohydrates
Fats:135.29 g (1218 calories, 4% by weight)
Carbohydrates:36.65 g (147 calories, 1% by weight)
Proteins:638.90 g (2556 calories, 21% by weight)
Water:2136.88 g (70% by weight)
Fat Composition:48% monounsaturated; 35% saturated; 16% polyunsaturated
Trans Fat :0.61 g
Dietary Fiber:~
Cholesterol:1.99 g
Serving Sizes: 100 g
1 roast shank
1 serving (3 oz)
Refuse:35 %
Refuse Description:Bone 13%, Connective tissue 6%, Separable fat 16%
Food Group:Pork Products
USDA #:10867
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Vitamin A:1130 IU
Retinol:335.94 mcg
Retinol Activity Equivalent:335.94 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:7.63 mg
Vitamin B-2:5.80 mg
Vitamin B-3:0.15 g
Vitamin B-5:16.49 mg
Vitamin B-6:10.38 mg
Vitamin B-9:30.54 mcg
Food folate:30.54 mcg
Dietary Folate Equivalent:30.54 mcg
Folic acid:~
Vitamin B-12:18.32 mcg
Added Vitamin B-12:~
Choline:2.78 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:8.55 mg
Added α-Tocopherol:~
β-Tocopherol:305.40 mcg
δ-Tocopherol:305.40 mcg
γ-Tocopherol:2.14 mg
Vitamin K:~
Calcium (Ca):0.27 g
Copper (Cu):3.66 mg
Fluoride (F):~
Iron (Fe):47.64 mg
Magnesium (Mg):0.55 g
Manganese (Mn):610.80 mcg
Phosphorus (P):6.60 g
Potassium (K):7.36 g
Selenium (Se):800.15 mcg
Sodium (Na):32.37 g
Zinc (Zn):94.37 mg
Cholesterol:1.99 g
Carbohydrates Total:36.65 g
Dietary Fiber:~
Sugars Total:27.79 g
Fructose:1.83 g
Glucose/Dextrose:4.58 g
Sucrose:21.38 g
Proteins Total:638.90 g
Essential amino acids
Phenylalanine:25.35 g
Leucine:51 g
Methionine:15.27 g
Lysine:53.75 g
Isoleucine:28.71 g
Valine:32.07 g
Threonine:28.40 g
Tryptophan:5.80 g
Histidine:27.79 g
Arginine:40.62 g
Non-essential amino acids
Alanine:37.56 g
Aspartic acid:55.58 g
Betaine:88.57 mg
Cystine:7.02 g
Glutamic acid:91.31 g
Glycine:33.29 g
Hydroxyproline:3.97 g
Proline:27.18 g
Serine:24.74 g
Tyrosine:20.46 g
Fats Total:135.29 g
Saturated fatty acids:42.76 g
Monounsaturated fatty acids:58.33 g
Polyunsaturated fatty acids:19.55 g
Trans fatty acids:0.61 g
Trans-monoenoic:0.31 g
Trans-polyenoic:0.31 g
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.22 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:26.57 g
Heptadecanoic/Margaric [17:0]:0.27 g
Octadecanoic/Stearic [18:0]:13.74 g
Eicosanoic/Arachidic [20:0]:0.18 g
Docosanoic/Behenic [22:0]:0.31 g
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.75 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:57.42 g
[18:1 cis]:56.80 g
[18:1 trans]:0.31 g
Eicosenoic/Gadoleic [20:1]:0.92 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:16.19 g
[18:2 CLAs]:0.31 g
[18:2 i]:~
[18:2 Ω-6 c,c]:15.27 g
[18:2 t,~]:~
[18:2 t,t]:0.31 g
Octadecatrienoic/Linolenic [18:3]:0.31 g
[18:3 Ω-3 c,c,c]:0.31 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:0.61 g
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:1.83 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:106.28 g
Product Type:Pork
Weight Watchers Points:89 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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