Pork, cured, ham -- water added, whole, boneless, separable lean and fat, unheated

121 calories in 100 g

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Pork, cured, ham -- water added, whole, boneless, separable lean and fat, unheated Suggest a better name
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Total Calories:121 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.21 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:56% proteins; 40% fats; 4% carbohydrates
Fats:5.38 g (48 calories, 5% by weight)
Carbohydrates:1.20 g (5 calories, 1% by weight)
Proteins:17.06 g (68 calories, 17% by weight)
Alcohol:~
Water:72.85 g (73% by weight)
Fat Composition:49% monounsaturated; 36% saturated; 14% polyunsaturated
Trans Fat :10 mg
Dietary Fiber:~
Cholesterol:50 mg
Caffeine:~
Serving Sizes: 100 g
1 oz whole
1 lb whole
Food Group:Pork Products
USDA #:10909
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Vitamin A:42 IU
Retinol:13 mcg
Retinol Activity Equivalent:13 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:390 mcg
Vitamin B-2:180 mcg
Vitamin B-3:5.38 mg
Vitamin B-5:720 mcg
Vitamin B-6:400 mcg
Vitamin B-9:2 mcg
Food folate:2 mcg
Dietary Folate Equivalent:2 mcg
Folic acid:~
Vitamin B-12:0.46 mcg
Added Vitamin B-12:~
Choline:70.60 mg
Vitamin C:~
Vitamin D:22
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.60 mcg
Vitamin D (D2 + D3):0.60 mcg
Vitamin E:230 mcg
Added α-Tocopherol:~
β-Tocopherol:10 mcg
δ-Tocopherol:10 mcg
γ-Tocopherol:30 mcg
Vitamin K:~
Calcium (Ca):8 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):850 mcg
Magnesium (Mg):19 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.26 g
Potassium (K):0.31 g
Selenium (Se):34.60 mcg
Sodium (Na):1.13 g
Zinc (Zn):1.77 mg
Cholesterol:50 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.20 g
Dietary Fiber:~
Sugars Total:1.42 g
Fructose:50 mg
Galactose:~
Glucose/Dextrose:1.28 g
Lactose:~
Maltose:~
Sucrose:90 mg
Starch:~
Proteins Total:17.06 g
Essential amino acids
Phenylalanine:0.68 g
Leucine:1.36 g
Methionine:0.40 g
Lysine:1.43 g
Isoleucine:0.76 g
Valine:0.86 g
Threonine:0.76 g
Tryptophan:0.16 g
Histidine:0.74 g
Arginine:1.09 g
Non-essential amino acids
Alanine:1 g
Aspartic acid:1.48 g
Betaine:3.50 mg
Cystine:0.19 g
Glutamic acid:2.43 g
Glycine:0.89 g
Hydroxyproline:0.11 g
Proline:0.73 g
Serine:0.66 g
Tyrosine:0.55 g
Fats Total:5.38 g
Saturated fatty acids:1.88 g
Monounsaturated fatty acids:2.57 g
Polyunsaturated fatty acids:0.75 g
Trans fatty acids:10 mg
Trans-monoenoic:7 mg
Trans-polyenoic:5 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.19 g
Heptadecanoic/Margaric [17:0]:10 mg
Octadecanoic/Stearic [18:0]:0.59 g
Eicosanoic/Arachidic [20:0]:7 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]:0.14 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:2 mg
Octadecenoic/Oleic [18:1]:2.38 g
[18:1 cis]:2.36 g
[18:1 trans]:20 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]:0.65 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.63 g
[18:2 t,~]:~
[18:2 t,t]:20 mg
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:20 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:20 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]: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:3.52 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
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Did you know?...In 1893, hot dogs became the standard cuisine for baseball games.
Related: Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated
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