See the tables below for Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised nutritional facts and calories. For a new serving size of Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised, enter the value in the box below and press 'rescale'.
|
|
Positive Facts:
This serving of Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised is a good source of Protein, Phosphorus, Zinc and Selenium.
Negative Facts:
This serving of Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised has high Total Fat.
|
|
|
| Serving Size 100 g
|
|
|
|
| Amount per Serving |
|
|
|
|
|
|
|
% Daily Value *
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
| DietandFitnessToday.com
|
|
|
| |
|
|
Sterols
|
|
| | Cholesterol | 1.1 g | 0% |
| Phytosterols | 0.1 g | |
| Stigmasterol | 0.0 g | |
| Campesterol | 0.0 g | |
| Beta-sitosterol | 0.0 g | |
Misc
|
|
| | Alcohol, ethyl | 0.0 g | |
| Water | 56.1 g | |
| Energy | 263.0 kcal | 13% |
| Caffeine | 0.0 mg | |
| Theobromine | 0.0 mg | |
|
Fats and Fatty Acids
|
|
| | Total Fat | 16.9 g | 26% |
| Trans Fat | 0.1 g | |
| Saturated Fat | 0.0 mg | 0% |
| Mono-unsaturated Fat | - | |
| Polyunsaturated Fat | - | |
| 4:0 | 0.0 µg | |
| 6:0 | 97.0 mg | |
| 8:0 | 0.1 g | |
| 10:0 | 6.3 g | |
| 12:0 | 0.0 g | |
| 14:0 | 0.0 g | |
| 16:0 | 0.0 g | |
| 18:0 | 0.0 g | |
| 20:0 | 0.0 g | |
| 18:1 undifferentiated | 0.2 g | |
| 18:2 undifferentiated | 3.8 g | |
| 18:3 undifferentiated | 2.1 g | |
| 20:4 undifferentiated | - | |
| 22:6 n-3 | 7.1 g | |
| 22:0 | 1.8 g | |
| 14:1 | 0.1 g | |
| 16:1 undifferentiated | 0.1 g | |
| 18:4 | 0.0 g | |
| 20:1 | 0.0 g | |
| 20:5 n-3 | 0.0 g | |
| 22:1 undifferentiated | 0.4 g | |
| 22:5 n-3 | 0.0 g | |
| 15:0 | - | |
| 17:0 | - | |
| 24:0 | 7.6 g | |
| 16:1 t | 2.0 g | |
| 18:1 t | 0.0 g | |
| 22:1 t | 0.1 g | |
| 18:2 t not further defined | - | |
| 18:2 i | - | |
| 18:2 t,t | 0.1 g | |
| 18:2 CLAs | - | |
| 24:1 c | - | |
| 20:2 n-6 c,c | - | |
| 16:1 c | 0.1 g | |
| 18:1 c | - | |
| 18:2 n-6 c,c | - | |
| 22:1 c | 0.1 g | |
| 18:3 n-6 c,c,c | - | |
| 17:1 | 7.0 g | |
| 20:3 undifferentiated | 1.7 g | |
| Trans-monoenoic Fat | - | |
| Trans-polyenoic Fat | 0.0 g | |
| 13:0 | 0.0 g | |
| 15:1 | 0.0 g | |
| 18:3 n-3 c,c,c | 0.1 g | |
| 20:3 n-6 | 0.1 g | |
| 20:4 n-6 | | |
| 18:3i | 0.0 g | |
| 21:5 | 0.1 g | |
| 22:4 | | |
|
|
