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

5087 calories in 1 roast rump

Pork, cured, ham, rump, bone-in, separable lean and fat, heated, roasted Suggest a better name
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Total Calories:5087 calories in 1 roast rump
Serving Weight:1 roast rump = 2,874g ≈ 6.336lb ≈ 101.38oz
Caloric Density:1.77 calories / gram
Weight Watchers Counter:123 Weight Watchers points
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Calorie Sources:54% proteins; 45% fats; 1% carbohydrates
Fats:255.21 g (2297 calories, 9% by weight)
Carbohydrates:10.63 g (43 calories, 0% by weight)
Proteins:688.32 g (2753 calories, 24% by weight)
Water:1834.19 g (64% by weight)
Fat Composition:48% monounsaturated; 36% saturated; 16% polyunsaturated
Trans Fat :1.72 g
Dietary Fiber:~
Cholesterol:2.04 g
Serving Sizes: 100 g
1 roast rump
1 serving (3 oz)
Refuse:23 %
Refuse Description:Bone
Food Group:Pork Products
USDA #:10929
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Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, pan-fried
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Vitamin A:144 IU
Retinol:28.74 mcg
Retinol Activity Equivalent:28.74 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:15.23 mg
Vitamin B-2:8.05 mg
Vitamin B-3:0.20 g
Vitamin B-5:20.12 mg
Vitamin B-6:12.65 mg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:17.53 mcg
Added Vitamin B-12:~
Choline:2.66 g
Vitamin C:~
Vitamin D:948
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):22.99 mcg
Vitamin D (D2 + D3):22.99 mcg
Vitamin E:9.48 mg
Added α-Tocopherol:~
γ-Tocopherol:1.15 mg
Vitamin K:~
Calcium (Ca):0.20 g
Copper (Cu):31.33 mg
Fluoride (F):~
Iron (Fe):41.96 mg
Magnesium (Mg):0.66 g
Manganese (Mn):574.80 mcg
Phosphorus (P):7.56 g
Potassium (K):10.63 g
Selenium (Se):675.39 mcg
Sodium (Na):23.74 g
Zinc (Zn):83.63 mg
Cholesterol:2.04 g
Carbohydrates Total:10.63 g
Dietary Fiber:~
Sugars Total:18.39 g
Glucose/Dextrose:2.87 g
Sucrose:15.52 g
Proteins Total:688.32 g
Essential amino acids
Phenylalanine:27.30 g
Leucine:54.89 g
Methionine:16.09 g
Lysine:57.48 g
Isoleucine:30.75 g
Valine:34.49 g
Threonine:30.46 g
Tryptophan:6.32 g
Histidine:29.89 g
Arginine:43.68 g
Non-essential amino acids
Alanine:40.52 g
Aspartic acid:59.78 g
Betaine:0.18 g
Cystine:7.47 g
Glutamic acid:98 g
Glycine:36.50 g
Hydroxyproline:4.31 g
Proline:29.60 g
Serine:26.73 g
Tyrosine:22.13 g
Fats Total:255.21 g
Saturated fatty acids:81.91 g
Monounsaturated fatty acids:108.92 g
Polyunsaturated fatty acids:36.50 g
Trans fatty acids:1.72 g
Trans-monoenoic:0.86 g
Trans-polyenoic:0.57 g
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:0.20 g
Dodecanoic/Lauric [12:0]:0.17 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.87 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:51.73 g
Heptadecanoic/Margaric [17:0]:0.57 g
Octadecanoic/Stearic [18:0]:25.58 g
Eicosanoic/Arachidic [20:0]:0.29 g
Docosanoic/Behenic [22:0]:0.17 g
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:6.04 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:100.88 g
[18:1 cis]:100.02 g
[18:1 trans]:0.86 g
Eicosenoic/Gadoleic [20:1]:1.72 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:31.04 g
[18:2 CLAs]:0.29 g
[18:2 i]:~
[18:2 Ω-6 c,c]:29.89 g
[18:2 t,~]:~
[18:2 t,t]:0.57 g
Octadecatrienoic/Linolenic [18:3]:1.44 g
[18:3 Ω-3 c,c,c]:1.44 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:1.15 g
Eicosatrienoic [20:3]:57.48 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:2.30 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:85.65 g
Product Type:Pork
Weight Watchers Points:123 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...As bell peppers mature, their color changes from green to red and they become sweeter.
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