Pork, fresh, leg (ham), shank half, separable lean and fat, cooked, roasted nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Pork, fresh, leg (ham), shank half, separable lean and fat, cooked, roasted
| Calories ⓘ Calories for selected serving | 232 kcal |
| Glycemic load ⓘ Glycemic Load (GL) is a metric that measures both the quality (Glycemic Index) and quantity of carbohydrates in a specific serving of food to estimate its impact on blood sugar levels. It is calculated as: (GI × Carbs in grams) / 100. | 0 (low) |
| Net carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 0 g |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 13.7 (acidic) |
Choline ⓘHigher in Choline content than 92% of foods
Cholesterol ⓘHigher in Cholesterol content than 90% of foods
Vitamin D ⓘHigher in Vitamin D content than 89% of foods
Vitamin B3 ⓘHigher in Vitamin B3 content than 89% of foods
Protein ⓘHigher in Protein content than 88% of foods
Pork, fresh, leg (ham), shank half, separable lean and fat, cooked, roasted calories (kcal)
| Calories for different serving sizes of pork, fresh, leg (ham), shank half, separable lean and fat, cooked, roasted | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 232 | |
| Calories in 3 oz | 197 | 85 g |
| Calories in 1 roast | 6728 | 2900 g |
Extra Nutrition facts for Pork, fresh, leg (ham), shank half, separable lean and fat, cooked, roasted
| Protein per 100 calories ⓘ Shows how many grams of protein you get from 100 calories of this food, calculated as (protein in g ÷ calories) × 100. | 11 g |
| Calories per 10 g protein ⓘ Shows how many calories you need to eat from this food to get 10 g of protein, calculated as (calories ÷ protein in g) × 10. | 89 kcal |
| Weight per 100 calories ⓘ Shows how many grams of this food equal 100 kcal—higher grams mean a larger portion for the same calories. | 43 g |
| Unsaturated / Saturated Fat ratio ⓘ (monounsaturated + polyunsaturated) / saturated, ≥2 broadly recommended by major guidelines for heart health | 1.8 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
12µg of 900µg
1.3%
Vitamin E:
0.69mg of 15mg
4.6%
Vitamin D:
1.8µg of 20µg
9%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
1.2mg of 1mg
103%
Vitamin B2:
1.1mg of 1mg
81%
Vitamin B3:
22mg of 16mg
140%
Vitamin B5:
2.5mg of 5mg
50%
Vitamin B6:
1.3mg of 1mg
102%
Folate:
0µg of 400µg
0%
Vitamin B12:
1.5µg of 2µg
63%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 52%
26 g of 50 g
26 g (52% of DV )
Fats:
Daily Value: 21%
13.4 g of 65 g
13.4 g (21% of DV )
Carbs:
Daily Value: 0%
0 g of 300 g
0 g (0% of DV )
Water:
Daily Value: 3%
60.4 g of 2,000 g
60.4 g (3% of DV )
Other:
0.3 g
0.3 g
Protein quality breakdown
Tryptophan:
927mg of 280mg
331%
Threonine:
3426mg of 1,050mg
326%
Isoleucine:
3687mg of 1,400mg
263%
Leucine:
6411mg of 2,730mg
235%
Lysine:
6927mg of 2,100mg
330%
Methionine:
2136mg of 1,050mg
203%
Phenylalanine:
3237mg of 1,750mg
185%
Valine:
3939mg of 1,820mg
216%
Histidine:
3168mg of 700mg
453%
Fat type information
Saturated fat:
4.6 g
Monounsaturated fat:
5.8 g
Polyunsaturated fat:
2.4 g
All nutrients for Pork, fresh, leg (ham), shank half, separable lean and fat, cooked, roasted per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 4µg | 0% | 42% | |
| Calories | 232kcal | 12% | 42% |
4.9 times more than Orange
|
| Protein per 100 calories | 11g | N/A | 23% | |
| Calories per 10 g protein | 89kcal | N/A | 74% | |
| Weight per 100 calories | 43g | N/A | 59% | |
| Protein | 26g | 62% | 12% |
9.2 times more than Broccoli
|
| Unsaturated / Saturated Fat ratio | 1.8 | N/A | 49% | |
| Fats | 13g | 21% | 26% |
2.5 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Carbs | 0g | 0% | 100% |
N/A
|
| Net carbs | 0g | N/A | 100% |
N/A
|
| Cholesterol | 91mg | 30% | 10% |
4.1 times less than Egg
|
| Vitamin D* | 22 IU | 3% | 11% |
4 times less than Egg
|
| Vitamin D | 0.6µg | 3% | 11% |
3.7 times less than Egg
|
| Magnesium | 22mg | 5% | 46% |
6.4 times less than Almonds
|
| Calcium | 15mg | 2% | 60% |
8.3 times less than Milk
|
| Potassium | 345mg | 10% | 22% |
2.3 times more than Cucumber
|
| Iron | 0.87mg | 11% | 64% |
3 times less than Beef broiled
|
| Sugar | 0g | N/A | 100% |
N/A
|
| Fiber | 0g | 0% | 100% |
N/A
|
| Copper | 0.12mg | 13% | 31% |
1.2 times less than Shiitake
|
| Zinc | 2.4mg | 22% | 28% |
2.6 times less than Beef broiled
|
| Phosphorus | 242mg | 35% | 18% |
1.3 times more than Chicken meat
|
| Sodium | 81mg | 4% | 52% |
6 times less than White bread
|
| Vitamin E | 0.23mg | 2% | 40% |
6.3 times less than Kiwi
|
| Selenium | 26µg | 48% | 18% | |
| Manganese | 0.02mg | 1% | 56% | |
| Vitamin B1 | 0.41mg | 34% | 14% |
1.5 times more than Pea raw
|
| Vitamin B2 | 0.35mg | 27% | 14% |
2.7 times more than Avocado
|
| Vitamin B3 | 7.5mg | 47% | 11% |
1.3 times less than Turkey meat
|
| Vitamin B5 | 0.83mg | 17% | 15% |
1.4 times less than Sunflower seeds
|
| Vitamin B6 | 0.44mg | 34% | 18% |
3.7 times more than Oats
|
| Vitamin B12 | 0.5µg | 21% | 36% |
1.4 times less than Pork
|
| Vitamin K | 0µg | 0% | 100% |
N/A
|
| Folate | 0µg | 0% | 100% |
N/A
|
| Trans fat | 0.09g | N/A | 21% |
160.1 times less than Margarine
|
| Choline | 90mg | 16% | 8% | |
| Saturated fat | 4.6g | 23% | 23% |
1.3 times less than Beef broiled
|
| Monounsaturated fat | 5.8g | N/A | 20% |
1.7 times less than Avocado
|
| Polyunsaturated fat | 2.4g | N/A | 21% |
19.3 times less than Walnut
|
| Tryptophan | 0.31mg | 0% | 7% |
Equal to Chicken meat
|
| Threonine | 1.1mg | 0% | 10% |
1.6 times more than Beef broiled
|
| Isoleucine | 1.2mg | 0% | 10% |
1.3 times more than Salmon raw
|
| Leucine | 2.1mg | 0% | 10% |
1.1 times less than Tuna Bluefin
|
| Lysine | 2.3mg | 0% | 10% |
5.1 times more than Tofu
|
| Methionine | 0.71mg | 0% | 10% |
7.4 times more than Quinoa
|
| Phenylalanine | 1.1mg | 0% | 10% |
1.6 times more than Egg
|
| Valine | 1.3mg | 0% | 11% |
1.5 times less than Soybean raw
|
| Histidine | 1.1mg | 0% | 5% |
1.4 times more than Turkey meat
|
| Caffeine | 0mg | 0% | 100% | |
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 15% |
730 times less than Salmon
|
| Omega-3 - ALA | 0.08g | N/A | 9% |
111.5 times less than Canola oil
|
| Omega-3 - DPA | 0.01g | N/A | 10% |
14.2 times less than Salmon
|
| Omega-6 - Gamma-linoleic acid | 0g | N/A | 8% | |
| Omega-6 - Eicosadienoic acid | 0.08g | N/A | 1% | |
| Omega-6 - Linoleic acid | 2.1g | N/A | 5% |
5.7 times less than Almonds
|
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 232
% Daily Value*
21%
Total Fat
13g
21%
Saturated Fat 4.6g
0
Trans Fat
0g
30%
Cholesterol 91mg
3.5%
Sodium 81mg
0
Total Carbohydrate
0g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
26g
Vitamin D
22mcg
2.8%
Calcium
15mg
1.5%
Iron
0.87mg
11%
Potassium
345mg
10%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.