Pork, cured, ham, shank, bone-in, separable lean only, unheated

35 calories in 1 oz

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Pork, cured, ham, shank, bone-in, separable lean only, unheated Suggest a better name
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Total Calories:35 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:1.25 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:76% proteins; 23% fats; 1% carbohydrates
Fats:0.90 g (8 calories, 3% by weight)
Carbohydrates:51.03 mg
Proteins:6.74 g (27 calories, 24% by weight)
Alcohol:~
Water:19.79 g (70% by weight)
Fat Composition:45% monounsaturated; 36% saturated; 19% polyunsaturated
Trans Fat :5.67 mg
Dietary Fiber:~
Cholesterol:17.29 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:23 %
Refuse Description:Bone 11%, Separable fat 12%
Food Group:Pork Products
USDA #:10934
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:133.25 mcg
Vitamin B-2:68.04 mcg
Vitamin B-3:1.98 mg
Vitamin B-5:187.11 mcg
Vitamin B-6:130.41 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.16 mcg
Added Vitamin B-12:~
Choline:25.66 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:68.04 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:8.51 mcg
Vitamin K:~
Calcium (Ca):1.70 mg
Copper (Cu):107.73 mcg
Fluoride (F):~
Iron (Fe):280.67 mcg
Magnesium (Mg):6.24 mg
Manganese (Mn):5.67 mcg
Phosphorus (P):73.14 mg
Potassium (K):0.10 g
Selenium (Se):6.01 mcg
Sodium (Na):0.24 g
Zinc (Zn):663.39 mcg
Cholesterol:17.29 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:51.03 mg
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.74 g
Essential amino acids
Phenylalanine:0.27 g
Leucine:0.54 g
Methionine:0.16 g
Lysine:0.57 g
Isoleucine:0.30 g
Valine:0.34 g
Threonine:0.30 g
Tryptophan:62.37 mg
Histidine:0.29 g
Arginine:0.43 g
Non-essential amino acids
Alanine:0.40 g
Aspartic acid:0.59 g
Betaine:1.70 mg
Cystine:73.71 mg
Glutamic acid:0.96 g
Glycine:0.35 g
Hydroxyproline:42.53 mg
Proline:0.29 g
Serine:0.26 g
Tyrosine:0.22 g
Fats Total:0.90 g
Saturated fatty acids:0.28 g
Monounsaturated fatty acids:0.35 g
Polyunsaturated fatty acids:0.14 g
Trans fatty acids:5.67 mg
Trans-monoenoic:2.84 mg
Trans-polyenoic:2.55 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:283.50 mcg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:8.51 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.17 g
Heptadecanoic/Margaric [17:0]:2.27 mg
Octadecanoic/Stearic [18:0]:93.56 mg
Eicosanoic/Arachidic [20:0]:850.50 mcg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:19.84 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.32 g
[18:1 cis]:0.32 g
[18:1 trans]:2.84 mg
Eicosenoic/Gadoleic [20:1]:2.84 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.11 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.11 g
[18:2 t,~]:~
[18:2 t,t]:2.55 mg
Octadecatrienoic/Linolenic [18:3]:5.67 mg
[18:3 Ω-3 c,c,c]:5.67 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:2.84 mg
Eicosatrienoic [20:3]:850.50 mcg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:17.01 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:0.86 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...To prevent losses of natural vitamins in food try to keep food requiring cooling in a fridge (at constant temperature up to 4 C) to prevent its going bad. In case of frozen food it is best to keep it at temperature under -18 C. Canned and dried food should be stored in a cool and dry place.
Related: Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted
Pork, cured, ham, shank, bone-in, separable lean and fat, heated, roasted
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