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Pork, cured, ham and water product, whole, boneless, separable lean only, heated, roasted

123 calories in 100 g

Pork, cured, ham and water product, whole, boneless, separable lean only, heated, roasted Suggest a better name
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Total Calories:123 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.23 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:45% proteins; 40% fats; 15% carbohydrates
Fats:5.46 g (49 calories, 5% by weight)
Carbohydrates:4.49 g (18 calories, 4% by weight)
Proteins:13.88 g (56 calories, 14% by weight)
Alcohol:~
Water:72.11 g (72% by weight)
Fat Composition:48% monounsaturated; 36% saturated; 17% polyunsaturated
Trans Fat :40 mg
Dietary Fiber:~
Cholesterol:43 mg
Caffeine:~
Serving Sizes: 100 g
1 roast
1 serving (3 oz)
Food Group:Pork Products
USDA #:10871
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Vitamin A:44 IU
Retinol:13 mcg
Retinol Activity Equivalent:13 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:260 mcg
Vitamin B-2:140 mcg
Vitamin B-3:3.62 mg
Vitamin B-5:640 mcg
Vitamin B-6:260 mcg
Vitamin B-9:2 mcg
Food folate:2 mcg
Dietary Folate Equivalent:2 mcg
Folic acid:~
Vitamin B-12:0.37 mcg
Added Vitamin B-12:~
Choline:63.40 mg
Vitamin C:~
Vitamin D:27
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.70 mcg
Vitamin D (D2 + D3):0.70 mcg
Vitamin E:220 mcg
Added α-Tocopherol:~
β-Tocopherol:10 mcg
δ-Tocopherol:~
γ-Tocopherol:40 mcg
Vitamin K:~
Calcium (Ca):8 mg
Copper (Cu):90 mcg
Fluoride (F):~
Iron (Fe):740 mcg
Magnesium (Mg):15 mg
Manganese (Mn):30 mcg
Phosphorus (P):0.22 g
Potassium (K):0.25 g
Selenium (Se):29.10 mcg
Sodium (Na):1.34 g
Zinc (Zn):1.64 mg
Cholesterol:43 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.49 g
Dietary Fiber:~
Sugars Total:4.61 g
Fructose:0.47 g
Galactose:~
Glucose/Dextrose:3.95 g
Lactose:~
Maltose:0.15 g
Sucrose:40 mg
Starch:~
Proteins Total:13.88 g
Essential amino acids
Phenylalanine:0.55 g
Leucine:1.11 g
Methionine:0.33 g
Lysine:1.17 g
Isoleucine:0.62 g
Valine:0.70 g
Threonine:0.62 g
Tryptophan:0.13 g
Histidine:0.60 g
Arginine:0.88 g
Non-essential amino acids
Alanine:0.81 g
Aspartic acid:1.21 g
Betaine:4.40 mg
Cystine:0.15 g
Glutamic acid:1.98 g
Glycine:0.72 g
Hydroxyproline:90 mg
Proline:0.59 g
Serine:0.54 g
Tyrosine:0.45 g
Fats Total:5.46 g
Saturated fatty acids:1.84 g
Monounsaturated fatty acids:2.45 g
Polyunsaturated fatty acids:0.85 g
Trans fatty acids:40 mg
Trans-monoenoic:30 mg
Trans-polyenoic:10 mg
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]:60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.15 g
Heptadecanoic/Margaric [17:0]:10 mg
Octadecanoic/Stearic [18:0]:0.58 g
Eicosanoic/Arachidic [20:0]:8 mg
Docosanoic/Behenic [22:0]:10 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.13 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.28 g
[18:1 cis]:2.25 g
[18:1 trans]:30 mg
Eicosenoic/Gadoleic [20:1]:40 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.74 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.72 g
[18:2 t,~]:~
[18:2 t,t]:10 mg
Octadecatrienoic/Linolenic [18:3]:30 mg
[18:3 Ω-3 c,c,c]:30 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:30 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:40 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:4.05 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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