Pork, Leg Cap Steak, boneless, separable lean and fat, raw

284 calories in 1 piece

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Pork, Leg Cap Steak, boneless, separable lean and fat, raw Suggest a better name
Weight Loss Rating:
Total Calories:284 calories in 1 piece
Serving Weight:1 piece = 231g ≈ 0.509lb ≈ 8.15oz
Caloric Density:1.23 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:75% proteins; 25% fats
Fats:7.83 g (71 calories, 3% by weight)
Carbohydrates:~
Proteins:49.99 g (213 calories, 22% by weight)
Alcohol:~
Water:173.67 g (75% by weight)
Fat Composition:50% monounsaturated; 35% saturated; 15% polyunsaturated
Trans Fat :23.10 mg
Dietary Fiber:~
Cholesterol:0.15 g
Caffeine:~
Serving Sizes: 100 g
1 piece
Common Name:URMIS #3646, Leg cap steak, Gracilis
Food Group:Pork Products
USDA #:10957
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.20 mg
Vitamin B-2:970.20 mcg
Vitamin B-3:16.38 mg
Vitamin B-5:1.85 mg
Vitamin B-6:1.27 mg
Vitamin B-9:2.31 mcg
Food folate:2.31 mcg
Dietary Folate Equivalent:2.31 mcg
Folic acid:~
Vitamin B-12:1.48 mcg
Added Vitamin B-12:~
Choline:0.17 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:184.80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):16.17 mg
Copper (Cu):115.50 mcg
Fluoride (F):~
Iron (Fe):1.94 mg
Magnesium (Mg):50.82 mg
Manganese (Mn):20.79 mcg
Phosphorus (P):0.48 g
Potassium (K):0.84 g
Selenium (Se):58.21 mcg
Sodium (Na):0.17 g
Zinc (Zn):7.35 mg
Cholesterol:0.15 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:49.99 g
Essential amino acids
Phenylalanine:2.06 g
Leucine:4.11 g
Methionine:1.36 g
Lysine:4.44 g
Isoleucine:2.36 g
Valine:2.52 g
Threonine:2.19 g
Tryptophan:0.58 g
Histidine:2.03 g
Arginine:3.21 g
Non-essential amino acids
Alanine:2.84 g
Aspartic acid:4.67 g
Betaine:14.55 mg
Cystine:0.55 g
Glutamic acid:7.62 g
Glycine:2.24 g
Hydroxyproline:0.16 g
Proline:2 g
Serine:2.08 g
Tyrosine:1.96 g
Fats Total:7.83 g
Saturated fatty acids:2.73 g
Monounsaturated fatty acids:3.88 g
Polyunsaturated fatty acids:1.15 g
Trans fatty acids:23.10 mg
Trans-monoenoic:23.10 mg
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:92.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.76 g
Heptadecanoic/Margaric [17:0]:20.79 mg
Octadecanoic/Stearic [18:0]:0.83 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.25 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.58 g
[18:1 cis]:3.56 g
[18:1 trans]:23.10 mg
Eicosenoic/Gadoleic [20:1]:46.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.97 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.97 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:23.10 mg
[18:3 Ω-3 c,c,c]:23.10 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:23.10 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.12 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:2.36 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:6 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?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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