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Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, heated, roasted

161 calories in 100 g

Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, heated, roasted Suggest a better name
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Total Calories:161 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.61 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:50% proteins; 48% fats; 2% carbohydrates
Fats:8.56 g (77 calories, 9% by weight)
Carbohydrates:0.99 g (4 calories, 1% by weight)
Proteins:20.10 g (80 calories, 20% by weight)
Alcohol:~
Water:67.23 g (67% by weight)
Fat Composition:50% monounsaturated; 37% saturated; 13% polyunsaturated
Trans Fat :60 mg
Dietary Fiber:~
Cholesterol:63 mg
Caffeine:~
Serving Sizes: 100 g
1 roast rump
1 serving (3 oz)
Refuse:10 %
Refuse Description:Bone
Food Group:Pork Products
USDA #:10913
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Vitamin A:37 IU
Retinol:11 mcg
Retinol Activity Equivalent:11 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:340 mcg
Vitamin B-2:180 mcg
Vitamin B-3:4.29 mg
Vitamin B-5:510 mcg
Vitamin B-6:410 mcg
Vitamin B-9:4 mcg
Food folate:4 mcg
Dietary Folate Equivalent:4 mcg
Folic acid:~
Vitamin B-12:0.35 mcg
Added Vitamin B-12:~
Choline:74.90 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:220 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:60 mcg
Vitamin K:~
Calcium (Ca):8 mg
Copper (Cu):120 mcg
Fluoride (F):~
Iron (Fe):690 mcg
Magnesium (Mg):18 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.24 g
Potassium (K):0.24 g
Selenium (Se):26.30 mcg
Sodium (Na):1.10 g
Zinc (Zn):1.74 mg
Cholesterol:63 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.99 g
Dietary Fiber:~
Sugars Total:0.78 g
Fructose:40 mg
Galactose:~
Glucose/Dextrose:70 mg
Lactose:~
Maltose:~
Sucrose:0.67 g
Starch:~
Proteins Total:20.10 g
Essential amino acids
Phenylalanine:0.80 g
Leucine:1.60 g
Methionine:0.47 g
Lysine:1.68 g
Isoleucine:0.90 g
Valine:1 g
Threonine:0.89 g
Tryptophan:0.18 g
Histidine:0.87 g
Arginine:1.28 g
Non-essential amino acids
Alanine:1.18 g
Aspartic acid:1.75 g
Betaine:4.50 mg
Cystine:0.22 g
Glutamic acid:2.86 g
Glycine:1.07 g
Hydroxyproline:0.13 g
Proline:0.86 g
Serine:0.78 g
Tyrosine:0.64 g
Fats Total:8.56 g
Saturated fatty acids:2.89 g
Monounsaturated fatty acids:3.91 g
Polyunsaturated fatty acids:1.02 g
Trans fatty acids:60 mg
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:5 mg
Dodecanoic/Lauric [12:0]:5 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.84 g
Heptadecanoic/Margaric [17:0]:20 mg
Octadecanoic/Stearic [18:0]:0.89 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:10 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]:3.64 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:60 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.89 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:30 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:3.13 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_401
Did you know?...Whenever barbecuing, use tongs to turn the meat. A fork should never be used.
Related: Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated
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