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

7497 calories in 1 roast shank

Pork, cured, ham and water product, shank, bone-in, separable lean and fat, heated, roasted Suggest a better name
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Total Calories:7497 calories in 1 roast shank
Serving Weight:1 roast shank = 3,204g ≈ 7.064lb ≈ 113.02oz
Caloric Density:2.34 calories / gram
Weight Watchers Counter:196 Weight Watchers points
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Calorie Sources:67% fats; 31% proteins; 2% carbohydrates
Fats:553.97 g (4986 calories, 17% by weight)
Carbohydrates:45.50 g (182 calories, 1% by weight)
Proteins:582.17 g (2329 calories, 18% by weight)
Water:1923.36 g (60% by weight)
Fat Composition:50% monounsaturated; 36% saturated; 14% polyunsaturated
Trans Fat :4.17 g
Dietary Fiber:~
Cholesterol:2.31 g
Serving Sizes: 100 g
1 roast shank
1 serving (3 oz)
Refuse:20 %
Refuse Description:Bone 16%, Connective tissue 4%
Food Group:Pork Products
USDA #:10919
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Vitamin A:1218 IU
Retinol:384.48 mcg
Retinol Activity Equivalent:384.48 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:11.53 mg
Vitamin B-2:5.45 mg
Vitamin B-3:0.13 g
Vitamin B-5:16.98 mg
Vitamin B-6:10.89 mg
Vitamin B-9:32.04 mcg
Food folate:32.04 mcg
Dietary Folate Equivalent:32.04 mcg
Folic acid:~
Vitamin B-12:13.46 mcg
Added Vitamin B-12:~
Choline:2.41 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:9.93 mg
Added α-Tocopherol:~
δ-Tocopherol:320.40 mcg
γ-Tocopherol:2.56 mg
Vitamin K:~
Calcium (Ca):0.26 g
Copper (Cu):5.13 mg
Fluoride (F):~
Iron (Fe):32.04 mg
Magnesium (Mg):0.48 g
Manganese (Mn):640.80 mcg
Phosphorus (P):6.18 g
Potassium (K):6.92 g
Selenium (Se):1.20 mg
Sodium (Na):30.28 g
Zinc (Zn):75.61 mg
Cholesterol:2.31 g
Carbohydrates Total:45.50 g
Dietary Fiber:~
Sugars Total:31.72 g
Fructose:2.88 g
Glucose/Dextrose:13.46 g
Sucrose:15.06 g
Proteins Total:582.17 g
Essential amino acids
Phenylalanine:22.75 g
Leucine:45.82 g
Methionine:13.46 g
Lysine:48.06 g
Isoleucine:25.63 g
Valine:29.16 g
Threonine:25.31 g
Tryptophan:5.13 g
Histidine:25.31 g
Arginine:36.85 g
Non-essential amino acids
Alanine:34.28 g
Aspartic acid:50.62 g
Betaine:0.12 g
Cystine:6.41 g
Glutamic acid:82.34 g
Glycine:32.04 g
Hydroxyproline:3.52 g
Proline:25.31 g
Serine:22.43 g
Tyrosine:18.26 g
Fats Total:553.97 g
Saturated fatty acids:182.95 g
Monounsaturated fatty acids:253.44 g
Polyunsaturated fatty acids:73.05 g
Trans fatty acids:4.17 g
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:0.32 g
Dodecanoic/Lauric [12:0]:0.32 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:6.41 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:116.63 g
Heptadecanoic/Margaric [17:0]:1.28 g
Octadecanoic/Stearic [18:0]:55.75 g
Eicosanoic/Arachidic [20:0]:0.64 g
Docosanoic/Behenic [22:0]:0.64 g
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:13.46 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:235.81 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4.17 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:64.40 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.56 g
[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]:2.56 g
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:2.88 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:99.32 g
Product Type:Pork
Weight Watchers Points:196 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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