Pork, cured, ham with natural juices, shank, bone-in, separable lean only, unheated

130 calories in 100 g

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Pork, cured, ham with natural juices, shank, bone-in, separable lean only, unheated Suggest a better name
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Total Calories:130 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.30 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:77% proteins; 23% fats
Fats:3.33 g (30 calories, 3% by weight)
Carbohydrates:~
Proteins:25.11 g (100 calories, 25% by weight)
Alcohol:~
Water:70.50 g (71% by weight)
Fat Composition:52% monounsaturated; 34% saturated; 13% polyunsaturated
Trans Fat :20 mg
Dietary Fiber:~
Cholesterol:63 mg
Caffeine:~
Serving Sizes: 100 g
1 lb shank
1 oz shank
Refuse:24 %
Refuse Description:Bone 10%, Separable fat 14%
Food Group:Pork Products
USDA #:10891
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Vitamin A:33 IU
Retinol:10 mcg
Retinol Activity Equivalent:10 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:230 mcg
Vitamin B-2:240 mcg
Vitamin B-3:5.28 mg
Vitamin B-5:510 mcg
Vitamin B-6:390 mcg
Vitamin B-9:3 mcg
Food folate:3 mcg
Dietary Folate Equivalent:3 mcg
Folic acid:~
Vitamin B-12:0.37 mcg
Added Vitamin B-12:~
Choline:97.30 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:260 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:40 mcg
Vitamin K:~
Calcium (Ca):7 mg
Copper (Cu):110 mcg
Fluoride (F):~
Iron (Fe):1.10 mg
Magnesium (Mg):20 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.25 g
Potassium (K):0.30 g
Selenium (Se):52.30 mcg
Sodium (Na):0.81 g
Zinc (Zn):2.79 mg
Cholesterol:63 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:0.30 g
Fructose:0.14 g
Galactose:~
Glucose/Dextrose:0.11 g
Lactose:~
Maltose:~
Sucrose:50 mg
Starch:~
Proteins Total:25.11 g
Essential amino acids
Phenylalanine:1 g
Leucine:2 g
Methionine:0.60 g
Lysine:2.12 g
Isoleucine:1.13 g
Valine:1.27 g
Threonine:1.12 g
Tryptophan:0.23 g
Histidine:1.09 g
Arginine:1.60 g
Non-essential amino acids
Alanine:1.47 g
Aspartic acid:2.19 g
Betaine:2.70 mg
Cystine:0.28 g
Glutamic acid:3.59 g
Glycine:1.31 g
Hydroxyproline:0.16 g
Proline:1.07 g
Serine:0.98 g
Tyrosine:0.81 g
Fats Total:3.33 g
Saturated fatty acids:1.04 g
Monounsaturated fatty acids:1.59 g
Polyunsaturated fatty acids:0.40 g
Trans fatty acids:20 mg
Trans-monoenoic:10 mg
Trans-polyenoic:9 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]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.67 g
Heptadecanoic/Margaric [17:0]:6 mg
Octadecanoic/Stearic [18:0]:0.31 g
Eicosanoic/Arachidic [20:0]:5 mg
Docosanoic/Behenic [22:0]:8 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.48 g
[18:1 cis]:1.47 g
[18:1 trans]:10 mg
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.33 g
[18:2 CLAs]:6 mg
[18:2 i]:~
[18:2 Ω-6 c,c]:0.32 g
[18:2 t,~]:~
[18:2 t,t]:9 mg
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:10 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:10 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:2.63 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...Extra Virgin Olive because of its low acidity has the lowest chance of going rancid.
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