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Pork, fresh, shoulder, arm picnic, separable lean only, raw |
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Pork, fresh, shoulder, arm picnic, separable lean only, raw (USDA#10077) |
| Serving Size 1 oz |
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| Water 73g |
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| Calories 140 |
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| Energy 586kj |
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| Protein 19g |
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| Total Fat 6g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 6mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 218mg |
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| Potassium 341mg |
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| Sodium 82mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 9mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 30mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 7IU |
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| Vitamin A, RAE 2mcg_RAE |
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| Retinol 2mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 2g |
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| 4:0 0g |
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| 6:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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| 20:1 4g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 2g |
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| 20:4 undifferentiated 7g |
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| Cholesterol 65mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Keep pork ... |
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Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
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| Traditionally, this has been the carrier for utensils and food when taking time for lunch, brunch or dinner in an outside or remote setting. However, as picnics have evolved over ... |
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| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
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| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
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| The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily ... |
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