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Pork, cured, ham -- water added, slice, boneless, separable lean only, heated, pan-broil

221 calories in 1 slice

Pork, cured, ham -- water added, slice, boneless, separable lean only, heated, pan-broil Suggest a better name
Weight Loss Rating:
Total Calories:221 calories in 1 slice
Serving Weight:1 slice = 189g ≈ 0.417lb ≈ 6.67oz
Caloric Density:1.17 calories / gram
Weight Watchers Counter:5 Weight Watchers points
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Calorie Sources:64% proteins; 31% fats; 4% carbohydrates
Fats:7.73 g (70 calories, 4% by weight)
Carbohydrates:2.34 g (9 calories, 1% by weight)
Proteins:35.57 g (142 calories, 19% by weight)
Water:136.19 g (72% by weight)
Fat Composition:49% monounsaturated; 37% saturated; 14% polyunsaturated
Trans Fat :56.70 mg
Dietary Fiber:~
Cholesterol:0.10 g
Serving Sizes: 100 g
1 slice
1 serving (3 oz)
Refuse:2 %
Refuse Description:Separable fat
Food Group:Pork Products
USDA #:10878
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Vitamin A:81 IU
Retinol:24.57 mcg
Retinol Activity Equivalent:24.57 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:756 mcg
Vitamin B-2:359.10 mcg
Vitamin B-3:11.13 mg
Vitamin B-5:1.44 mg
Vitamin B-6:812.70 mcg
Vitamin B-9:1.89 mcg
Food folate:1.89 mcg
Dietary Folate Equivalent:1.89 mcg
Folic acid:~
Vitamin B-12:0.89 mcg
Added Vitamin B-12:~
Choline:0.15 g
Vitamin C:~
Vitamin D:64
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.70 mcg
Vitamin D (D2 + D3):1.70 mcg
Vitamin E:453.60 mcg
Added α-Tocopherol:~
β-Tocopherol:18.90 mcg
γ-Tocopherol:75.60 mcg
Vitamin K:~
Calcium (Ca):17.01 mg
Copper (Cu):207.90 mcg
Fluoride (F):~
Iron (Fe):1.63 mg
Magnesium (Mg):39.69 mg
Manganese (Mn):37.80 mcg
Phosphorus (P):0.54 g
Potassium (K):0.64 g
Selenium (Se):74.28 mcg
Sodium (Na):2.31 g
Zinc (Zn):3.67 mg
Cholesterol:0.10 g
Carbohydrates Total:2.34 g
Dietary Fiber:~
Sugars Total:3.31 g
Fructose:0.11 g
Glucose/Dextrose:2.95 g
Sucrose:0.25 g
Proteins Total:35.57 g
Essential amino acids
Phenylalanine:1.42 g
Leucine:2.84 g
Methionine:0.85 g
Lysine:3 g
Isoleucine:1.61 g
Valine:1.80 g
Threonine:1.59 g
Tryptophan:0.32 g
Histidine:1.55 g
Arginine:2.27 g
Non-essential amino acids
Alanine:2.08 g
Aspartic acid:3.10 g
Betaine:9.07 mg
Cystine:0.40 g
Glutamic acid:5.08 g
Glycine:1.85 g
Hydroxyproline:0.23 g
Proline:1.51 g
Serine:1.38 g
Tyrosine:1.15 g
Fats Total:7.73 g
Saturated fatty acids:2.65 g
Monounsaturated fatty acids:3.53 g
Polyunsaturated fatty acids:1.02 g
Trans fatty acids:56.70 mg
Trans-monoenoic:18.90 mg
Trans-polyenoic:18.90 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:3.78 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:94.50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.64 g
Heptadecanoic/Margaric [17:0]:17.01 mg
Octadecanoic/Stearic [18:0]:0.83 g
Eicosanoic/Arachidic [20:0]:13.23 mg
Docosanoic/Behenic [22:0]:17.01 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.21 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.29 g
[18:1 cis]:3.25 g
[18:1 trans]:18.90 mg
Eicosenoic/Gadoleic [20:1]:37.80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.85 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.81 g
[18:2 t,~]:~
[18:2 t,t]:18.90 mg
Octadecatrienoic/Linolenic [18:3]:18.90 mg
[18:3 Ω-3 c,c,c]:18.90 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:18.90 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:94.50 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:7.16 g
Product Type:Pork
Weight Watchers Points:5 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?...If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
Related: Pork, cured, ham and water product, rump, bone-in, separable lean only, heated, roasted
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