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Pork, Shoulder breast, boneless, separable lean and fat, cooked, broiled

604 calories in 1 piece

Pork, Shoulder breast, boneless, separable lean and fat, cooked, broiled Suggest a better name
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Total Calories:604 calories in 1 piece
Serving Weight:1 piece = 373g ≈ 0.822lb ≈ 13.16oz
Caloric Density:1.62 calories / gram
Weight Watchers Counter:13 Weight Watchers points
 
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Calorie Sources:75% proteins; 25% fats
Fats:16.75 g (151 calories, 4% by weight)
Carbohydrates:~
Proteins:106.19 g (453 calories, 28% by weight)
Alcohol:~
Water:250.88 g (67% by weight)
Fat Composition:49% monounsaturated; 36% saturated; 15% polyunsaturated
Trans Fat :74.60 mg
Dietary Fiber:~
Cholesterol:0.29 g
Caffeine:~
Serving Sizes: 100 g
1 piece
Common Name:URMIS #3604, Shoulder breast, Pectoralis profundi
Food Group:Pork Products
USDA #:10959
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:2.01 mg
Vitamin B-2:1.60 mg
Vitamin B-3:38.83 mg
Vitamin B-5:2.69 mg
Vitamin B-6:2.01 mg
Vitamin B-9:7.46 mcg
Food folate:7.46 mcg
Dietary Folate Equivalent:7.46 mcg
Folic acid:~
Vitamin B-12:2.28 mcg
Added Vitamin B-12:~
Choline:0.37 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:373 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):26.11 mg
Copper (Cu):261.10 mcg
Fluoride (F):~
Iron (Fe):3.43 mg
Magnesium (Mg):96.98 mg
Manganese (Mn):37.30 mcg
Phosphorus (P):0.90 g
Potassium (K):1.36 g
Selenium (Se):125.70 mcg
Sodium (Na):0.20 g
Zinc (Zn):9.06 mg
Cholesterol:0.29 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:106.19 g
Essential amino acids
Phenylalanine:4.40 g
Leucine:8.73 g
Methionine:2.91 g
Lysine:9.44 g
Isoleucine:5.00 g
Valine:5.37 g
Threonine:4.66 g
Tryptophan:1.23 g
Histidine:4.29 g
Arginine:6.83 g
Non-essential amino acids
Alanine:6.08 g
Aspartic acid:9.92 g
Betaine:14.92 mg
Cystine:1.19 g
Glutamic acid:16.19 g
Glycine:4.77 g
Hydroxyproline:0.34 g
Proline:4.29 g
Serine:4.40 g
Tyrosine:4.18 g
Fats Total:16.75 g
Saturated fatty acids:4.92 g
Monounsaturated fatty acids:6.71 g
Polyunsaturated fatty acids:2.13 g
Trans fatty acids:74.60 mg
Trans-monoenoic:37.30 mg
Trans-polyenoic:7.46 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:7.46 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.15 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.10 g
Heptadecanoic/Margaric [17:0]:37.30 mg
Octadecanoic/Stearic [18:0]:1.57 g
Eicosanoic/Arachidic [20:0]:7.46 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.45 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.19 g
[18:1 cis]:6.12 g
[18:1 trans]:37.30 mg
Eicosenoic/Gadoleic [20:1]:74.60 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.79 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:1.79 g
[18:2 t,~]:~
[18:2 t,t]:7.46 mg
Octadecatrienoic/Linolenic [18:3]:37.30 mg
[18:3 Ω-3 c,c,c]:37.30 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:37.30 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.22 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:4.21 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:13 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 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.
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