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

5124 calories in 1 roast shank

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Pork, cured, ham, shank, bone-in, separable lean and fat, heated, roasted Suggest a better name
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Total Calories:5124 calories in 1 roast shank
Serving Weight:1 roast shank = 2,800g ≈ 6.173lb ≈ 98.77oz
Caloric Density:1.83 calories / gram
Weight Watchers Counter:124 Weight Watchers points
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Calorie Sources:53% proteins; 46% fats; 1% carbohydrates
Fats:261.80 g (2356 calories, 9% by weight)
Carbohydrates:6.72 g (27 calories, 0% by weight)
Proteins:682.92 g (2732 calories, 24% by weight)
Water:1782.76 g (64% by weight)
Fat Composition:50% monounsaturated; 36% saturated; 14% polyunsaturated
Trans Fat :1.12 g
Dietary Fiber:~
Cholesterol:1.96 g
Serving Sizes: 100 g
1 roast shank
1 serving (3 oz)
Refuse:22 %
Refuse Description:Bone
Food Group:Pork Products
USDA #:10935
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Vitamin A:140 IU
Retinol:28 mcg
Retinol Activity Equivalent:28 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:12.88 mg
Vitamin B-2:8.12 mg
Vitamin B-3:0.19 g
Vitamin B-5:17.92 mg
Vitamin B-6:12.32 mg
Vitamin B-9:28 mcg
Food folate:28 mcg
Dietary Folate Equivalent:28 mcg
Folic acid:~
Vitamin B-12:16.24 mcg
Added Vitamin B-12:~
Choline:2.62 g
Vitamin C:~
Vitamin D:840
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):22.40 mcg
Vitamin D (D2 + D3):22.40 mcg
Vitamin E:9.24 mg
Added α-Tocopherol:~
γ-Tocopherol:1.12 mg
Vitamin K:~
Calcium (Ca):0.20 g
Copper (Cu):4.20 mg
Fluoride (F):~
Iron (Fe):39.76 mg
Magnesium (Mg):0.62 g
Manganese (Mn):560 mcg
Phosphorus (P):7.20 g
Potassium (K):9.97 g
Selenium (Se):655.20 mcg
Sodium (Na):22.68 g
Zinc (Zn):72.52 mg
Cholesterol:1.96 g
Carbohydrates Total:6.72 g
Dietary Fiber:~
Sugars Total:17.92 g
Glucose/Dextrose:2.80 g
Sucrose:15.12 g
Proteins Total:682.92 g
Essential amino acids
Phenylalanine:27.16 g
Leucine:54.32 g
Methionine:15.96 g
Lysine:57.12 g
Isoleucine:30.52 g
Valine:34.44 g
Threonine:30.24 g
Tryptophan:6.16 g
Histidine:29.68 g
Arginine:43.40 g
Non-essential amino acids
Alanine:40.04 g
Aspartic acid:59.36 g
Betaine:0.18 g
Cystine:7.56 g
Glutamic acid:97.44 g
Glycine:36.12 g
Hydroxyproline:4.20 g
Proline:29.40 g
Serine:26.60 g
Tyrosine:21.84 g
Fats Total:261.80 g
Saturated fatty acids:56.28 g
Monounsaturated fatty acids:78.68 g
Polyunsaturated fatty acids:21.28 g
Trans fatty acids:1.12 g
Trans-monoenoic:0.56 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]:0.20 g
Dodecanoic/Lauric [12:0]:0.17 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.80 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:53.20 g
Heptadecanoic/Margaric [17:0]:0.56 g
Octadecanoic/Stearic [18:0]:26.32 g
Eicosanoic/Arachidic [20:0]:0.28 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]:6.16 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:73.08 g
[18:1 cis]:105 g
[18:1 trans]:1.12 g
Eicosenoic/Gadoleic [20:1]:1.68 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:19.04 g
[18:2 CLAs]:0.28 g
[18:2 i]:~
[18:2 Ω-6 c,c]:29.40 g
[18:2 t,~]:~
[18:2 t,t]:0.56 g
Octadecatrienoic/Linolenic [18:3]:0.84 g
[18:3 Ω-3 c,c,c]:1.40 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:1.12 g
Eicosatrienoic [20:3]:84 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:2.24 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:78.40 g
Product Type:Pork
Weight Watchers Points:124 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?...Organic standards set strict guidelines on manure use in organic farming: either it must be first composted, or it must be applied at least 90 days before harvest, which allows ample time for microbial breakdown of any pathogens.
Related: Pork, cured, ham, shank, bone-in, separable lean only, unheated
Pork, cured, ham, shank, bone-in, separable lean and fat, unheated
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