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Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted

3892 calories in 1 roast shank

Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted Suggest a better name
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Total Calories:3892 calories in 1 roast shank
Serving Weight:1 roast shank = 2,800g ≈ 6.173lb ≈ 98.77oz
Caloric Density:1.39 calories / gram
Weight Watchers Counter:86 Weight Watchers points
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Calorie Sources:76% proteins; 24% fats
Fats:103.04 g (927 calories, 4% by weight)
Proteins:741.72 g (2967 calories, 26% by weight)
Water:1888.88 g (67% by weight)
Fat Composition:45% monounsaturated; 36% saturated; 19% polyunsaturated
Trans Fat :0.56 g
Dietary Fiber:~
Cholesterol:1.96 g
Serving Sizes: 100 g
1 roast shank
1 serving (3 oz)
Refuse:22 %
Refuse Description:Bone 12%, Separable fat 10%
Food Group:Pork Products
USDA #:10933
Related Foods: HORMEL ALWAYS TENDER, Center Cut Chops, Fresh Pork
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Vitamin A:0 IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:~
Vitamin B-1:13.44 mg
Vitamin B-2:8.96 mg
Vitamin B-3:0.21 g
Vitamin B-5:19.04 mg
Vitamin B-6:13.16 mg
Vitamin B-9:28 mcg
Food folate:28 mcg
Dietary Folate Equivalent:28 mcg
Folic acid:~
Vitamin B-12:17.08 mcg
Added Vitamin B-12:~
Choline:2.97 g
Vitamin C:~
Vitamin D:952
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):25.20 mcg
Vitamin D (D2 + D3):25.20 mcg
Vitamin E:9.24 mg
Added α-Tocopherol:~
γ-Tocopherol:840 mcg
Vitamin K:~
Calcium (Ca):0.20 g
Copper (Cu):3.64 mg
Fluoride (F):~
Iron (Fe):43.12 mg
Magnesium (Mg):0.64 g
Manganese (Mn):560 mcg
Phosphorus (P):7.53 g
Potassium (K):10.58 g
Selenium (Se):683.20 mcg
Sodium (Na):23.18 g
Zinc (Zn):77.84 mg
Cholesterol:1.96 g
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:19.04 g
Glucose/Dextrose:2.24 g
Sucrose:17.08 g
Proteins Total:741.72 g
Essential amino acids
Phenylalanine:29.68 g
Leucine:59.36 g
Methionine:17.64 g
Lysine:62.44 g
Isoleucine:33.32 g
Valine:37.52 g
Threonine:33.04 g
Tryptophan:6.72 g
Histidine:32.20 g
Arginine:47.32 g
Non-essential amino acids
Alanine:43.68 g
Aspartic acid:64.68 g
Betaine:0.20 g
Cystine:8.12 g
Glutamic acid:106.12 g
Glycine:38.64 g
Hydroxyproline:4.76 g
Proline:31.64 g
Serine:28.84 g
Tyrosine:23.80 g
Fats Total:103.04 g
Saturated fatty acids:31.64 g
Monounsaturated fatty acids:40.04 g
Polyunsaturated fatty acids:16.52 g
Trans fatty acids:0.56 g
Trans-monoenoic:0.28 g
Trans-polyenoic:0.28 g
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:56 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.84 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:19.32 g
Heptadecanoic/Margaric [17:0]:0.25 g
Octadecanoic/Stearic [18:0]:10.64 g
Eicosanoic/Arachidic [20:0]:0.11 g
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.24 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:36.96 g
[18:1 cis]:36.68 g
[18:1 trans]:0.28 g
Eicosenoic/Gadoleic [20:1]:0.28 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:12.88 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:12.60 g
[18:2 t,~]:~
[18:2 t,t]:0.28 g
Octadecatrienoic/Linolenic [18:3]:0.56 g
[18:3 Ω-3 c,c,c]:0.56 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:0.28 g
Eicosatrienoic [20:3]:84 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:1.96 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:80.64 g
Product Type:Pork
Weight Watchers Points:86 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Napoleon gave a common bread its name when he demanded a loaf of dark rye bread for his horse during the Prussian campaign. "Pain pour Nicole," he ordered, which meant "Bread for Nicole," his horse. To Germanic ears, the request sounded like "pumpernickel," which is the term we use today for this traditional loaf.
Related: Pork, cured, ham, rump, bone-in, separable lean only, unheated
Pork, cured, ham, shank, bone-in, separable lean only, unheated
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