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Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled

962 calories in 1 lb

Calories in Beef, short loin, porterhouse steak, separable lean only, trimmed to 0
Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled Suggest a better name
962 calories in 1 lb
1 lb = 454g ≈ 1.000lb ≈ 16.00oz
2.12 calories / gram
23 Weight Watchers points
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Calorie Sources:52% proteins; 48% fats
Fats:50.71 g (457 calories, 11% by weight)
Carbohydrates:~
Proteins:118.25 g (505 calories, 26% by weight)
Alcohol:~
Water:273.88 g (60% by weight)
Fat Composition:55% monounsaturated; 41% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.28 g
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Refuse:32 %
Refuse Description:Bone and heavy connective tissue, 21%, separable fat, 11%
Food Group:Beef Products
USDA #:13466
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:498.96 mcg
Vitamin B-2:1.13 mg
Vitamin B-3:21 mg
Vitamin B-5:1.54 mg
Vitamin B-6:1.81 mg
Vitamin B-9:36.29 mcg
Food folate:36.29 mcg
Dietary Folate Equivalent:36.29 mcg
Folic acid:~
Vitamin B-12:10.30 mcg
Added Vitamin B-12:~
Choline:0.45 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:635.04 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):27.22 mg
Copper (Cu):635.04 mcg
Fluoride (F):~
Iron (Fe):14.70 mg
Magnesium (Mg):0.11 g
Manganese (Mn):45.36 mcg
Phosphorus (P):0.96 g
Potassium (K):1.49 g
Selenium (Se):90.72 mcg
Sodium (Na):0.31 g
Zinc (Zn):22.95 mg
Cholesterol:0.28 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:118.25 g
Essential amino acids
Phenylalanine:5.13 g
Leucine:10.43 g
Methionine:3.36 g
Lysine:11.07 g
Isoleucine:6.08 g
Valine:6.40 g
Threonine:5.44 g
Tryptophan:1.27 g
Histidine:3.81 g
Arginine:7.94 g
Non-essential amino acids
Alanine:7.12 g
Aspartic acid:11.75 g
Betaine:~
Cystine:1.27 g
Glutamic acid:18.92 g
Glycine:5.58 g
Hydroxyproline:0.54 g
Proline:4.99 g
Serine:4.72 g
Tyrosine:4.31 g
Fats Total:50.71 g
Saturated fatty acids:17.74 g
Monounsaturated fatty acids:23.54 g
Polyunsaturated fatty acids:1.68 g
Trans fatty acids:~
Trans-monoenoic:~
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]:13.61 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.95 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:11.02 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5.58 g
Eicosanoic/Arachidic [20:0]:45.36 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.50 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.36 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:21.68 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.32 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.23 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.14 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:5.81 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:23 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_5kQ
Did you know?...Pastry must be cooked between 200-240 C, if any lower the butter will melt out of the pastry and it will not rise.
Related: Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 0" fat, USDA select, cooked, broiled
Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, USDA choice, cooked, broiled
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