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Pork, cured, ham -- water added, slice, bone-in, separable lean only, unheated

496 calories in 1 slice

Pork, cured, ham -- water added, slice, bone-in, separable lean only, unheated Suggest a better name
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Total Calories:496 calories in 1 slice
Serving Weight:1 slice = 545g ≈ 1.202lb ≈ 19.22oz
Caloric Density:0.91 calories / gram
Weight Watchers Counter:11 Weight Watchers points
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Calorie Sources:76% proteins; 23% fats; 1% carbohydrates
Fats:12.48 g (112 calories, 2% by weight)
Carbohydrates:1.74 g (7 calories, 0% by weight)
Proteins:94.72 g (379 calories, 17% by weight)
Water:418.29 g (77% by weight)
Fat Composition:49% monounsaturated; 35% saturated; 17% polyunsaturated
Trans Fat :54.50 mg
Dietary Fiber:~
Cholesterol:0.29 g
Serving Sizes: 100 g
1 slice
1 lb
1 oz
Refuse:20 %
Refuse Description:Bone 4%, Separable fat 16%
Food Group:Pork Products
USDA #:10886
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Water, bottled, non-carbonated, DANNON Fluoride To Go
Vitamin A:153 IU
Retinol:49.05 mcg
Retinol Activity Equivalent:49.05 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:2.02 mg
Vitamin B-2:1.14 mg
Vitamin B-3:25.67 mg
Vitamin B-5:2.29 mg
Vitamin B-6:1.58 mg
Vitamin B-9:5.45 mcg
Food folate:5.45 mcg
Dietary Folate Equivalent:5.45 mcg
Folic acid:~
Vitamin B-12:2.13 mcg
Added Vitamin B-12:~
Choline:0.38 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.04 mg
Added α-Tocopherol:~
γ-Tocopherol:218 mcg
Vitamin K:~
Calcium (Ca):49.05 mg
Copper (Cu):1.04 mg
Fluoride (F):~
Iron (Fe):5.89 mg
Magnesium (Mg):92.65 mg
Manganese (Mn):109 mcg
Phosphorus (P):1.28 g
Potassium (K):1.20 g
Selenium (Se):192.38 mcg
Sodium (Na):5.94 g
Zinc (Zn):10.14 mg
Cholesterol:0.29 g
Carbohydrates Total:1.74 g
Dietary Fiber:~
Sugars Total:6.70 g
Fructose:0.22 g
Glucose/Dextrose:5.18 g
Sucrose:1.31 g
Proteins Total:94.72 g
Essential amino acids
Phenylalanine:3.76 g
Leucine:7.58 g
Methionine:2.23 g
Lysine:7.96 g
Isoleucine:4.25 g
Valine:4.74 g
Threonine:4.20 g
Tryptophan:0.87 g
Histidine:4.09 g
Arginine:6.05 g
Non-essential amino acids
Alanine:5.56 g
Aspartic acid:8.23 g
Betaine:22.89 mg
Cystine:1.04 g
Glutamic acid:13.52 g
Glycine:4.90 g
Hydroxyproline:0.60 g
Proline:4.03 g
Serine:3.71 g
Tyrosine:3.05 g
Fats Total:12.48 g
Saturated fatty acids:4.14 g
Monounsaturated fatty acids:5.78 g
Polyunsaturated fatty acids:1.96 g
Trans fatty acids:54.50 mg
Trans-monoenoic:54.50 mg
Trans-polyenoic:49.05 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]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.62 g
Heptadecanoic/Margaric [17:0]:16.35 mg
Octadecanoic/Stearic [18:0]:1.31 g
Eicosanoic/Arachidic [20:0]:16.35 mg
Docosanoic/Behenic [22:0]:32.70 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.33 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.34 g
[18:1 cis]:5.29 g
[18:1 trans]:54.50 mg
Eicosenoic/Gadoleic [20:1]:54.50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.63 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:1.58 g
[18:2 t,~]:~
[18:2 t,t]:49.05 mg
Octadecatrienoic/Linolenic [18:3]:54.50 mg
[18:3 Ω-3 c,c,c]:54.50 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:54.50 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.16 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:17.77 g
Product Type:Pork
Weight Watchers Points:11 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
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