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

4229 calories in 1 roast shank

Pork, cured, ham and water product, shank, bone-in, separable lean only, heated, roasted Suggest a better name
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Total Calories:4229 calories in 1 roast shank
Serving Weight:1 roast shank = 3,204g ≈ 7.064lb ≈ 113.02oz
Caloric Density:1.32 calories / gram
Weight Watchers Counter:96 Weight Watchers points
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Calorie Sources:66% proteins; 30% fats; 4% carbohydrates
Fats:142.58 g (1283 calories, 4% by weight)
Carbohydrates:38.45 g (154 calories, 1% by weight)
Proteins:694.95 g (2780 calories, 22% by weight)
Water:2218.13 g (69% by weight)
Fat Composition:47% monounsaturated; 36% saturated; 17% polyunsaturated
Trans Fat :1.28 g
Dietary Fiber:~
Cholesterol:2.31 g
Serving Sizes: 100 g
1 roast shank
1 serving (3 oz)
Refuse:41 %
Refuse Description:Bone 16%, Connective tissue 4%, Separable fat 21%
Food Group:Pork Products
USDA #:10881
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Vitamin A:1185 IU
Retinol:352.44 mcg
Retinol Activity Equivalent:352.44 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:12.50 mg
Vitamin B-2:6.09 mg
Vitamin B-3:0.15 g
Vitamin B-5:18.58 mg
Vitamin B-6:12.82 mg
Vitamin B-9:64.08 mcg
Food folate:64.08 mcg
Dietary Folate Equivalent:64.08 mcg
Folic acid:~
Vitamin B-12:14.74 mcg
Added Vitamin B-12:~
Choline:3.31 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:9.29 mg
Added α-Tocopherol:~
γ-Tocopherol:2.24 mg
Vitamin K:~
Calcium (Ca):0.29 g
Copper (Cu):2.88 mg
Fluoride (F):~
Iron (Fe):37.49 mg
Magnesium (Mg):0.48 g
Manganese (Mn):640.80 mcg
Phosphorus (P):6.47 g
Potassium (K):7.18 g
Selenium (Se):1.45 mg
Sodium (Na):33.48 g
Zinc (Zn):90.35 mg
Cholesterol:2.31 g
Carbohydrates Total:38.45 g
Dietary Fiber:~
Sugars Total:40.37 g
Fructose:4.17 g
Glucose/Dextrose:15.38 g
Sucrose:20.83 g
Proteins Total:694.95 g
Essential amino acids
Phenylalanine:27.55 g
Leucine:55.43 g
Methionine:16.34 g
Lysine:58.63 g
Isoleucine:31.08 g
Valine:34.92 g
Threonine:31.08 g
Tryptophan:6.41 g
Histidine:30.12 g
Arginine:44.22 g
Non-essential amino acids
Alanine:40.69 g
Aspartic acid:60.56 g
Betaine:0.17 g
Cystine:7.69 g
Glutamic acid:99.32 g
Glycine:36.21 g
Hydroxyproline:4.49 g
Proline:29.80 g
Serine:26.91 g
Tyrosine:22.43 g
Fats Total:142.58 g
Saturated fatty acids:47.10 g
Monounsaturated fatty acids:62.80 g
Polyunsaturated fatty acids:22.75 g
Trans fatty acids:1.28 g
Trans-monoenoic:0.64 g
Trans-polyenoic:0.32 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]:1.28 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:29.16 g
Heptadecanoic/Margaric [17:0]:0.29 g
Octadecanoic/Stearic [18:0]:15.38 g
Eicosanoic/Arachidic [20:0]:0.22 g
Docosanoic/Behenic [22:0]:0.32 g
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.88 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:58.63 g
[18:1 cis]:57.99 g
[18:1 trans]:0.64 g
Eicosenoic/Gadoleic [20:1]:0.96 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:18.90 g
[18:2 CLAs]:0.32 g
[18:2 i]:~
[18:2 Ω-6 c,c]:17.94 g
[18:2 t,~]:~
[18:2 t,t]:0.32 g
Octadecatrienoic/Linolenic [18:3]:0.32 g
[18:3 Ω-3 c,c,c]:0.32 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:0.64 g
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:2.24 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:110.22 g
Product Type:Pork
Weight Watchers Points:96 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?..."Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts" or "With Variety Meats" are made according to the specifications for cooked and/or smoked sausages, except they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement.
Related: Pork, cured, ham -- water added, whole, boneless, separable lean only, unheated
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