Pork, Cured, Feet, Pickled
Serving Size 1 lb
Nutritional Value and Analysis
Pork, Cured, Feet, Pickled with a serving size of 1 lb has a total of 635.6 calories with 45.49 grams of fat. The serving size is equivalent to 453.6 grams of food and contains 409.41 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, phosphorus, selenium, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, sodium, cholesterol and saturated fats. Pork, Cured, Feet, Pickled is a high fat food because 64.41% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 104% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 104% of the recommended daily needs of protein.
Fat 70% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 70% of the recommended daily intake of fat.
Energy 32% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 32% of the recommended daily intake of energy.
Phosphorus 32% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 32% of the recommended daily needs of phosphorus.
Sodium 179% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 179% of the recommended daily intake of sodium.
Selenium 130% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 130% of the recommended daily needs of selenium.
Vitamin B-12 40% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 40% of the recommended daily needs of vitamin b-12.
Choline 37% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 37% of the recommended daily needs of choline.
Tryptophan 30% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 30% of the recommended daily needs of tryptophan.
Threonine 110% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 110% of the recommended daily needs of threonine.
Isoleucine 73% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 73% of the recommended daily needs of isoleucine.
Leucine 83% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 83% of the recommended daily needs of leucine.
Lysine 92% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 92% of the recommended daily needs of lysine.
Methionine 47% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 47% of the recommended daily needs of methionine.
Phenylalanine 71% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 71% of the recommended daily needs of phenylalanine.
Tyrosine 35% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 35% of the recommended daily needs of tyrosine.
Valine 85% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 85% of the recommended daily needs of valine.
Histidine 64% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 64% of the recommended daily needs of histidine.
Cholesterol 126% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 126% of the recommended daily intake of cholesterol.
Saturated Fats 67% of DV
A serving of 453.6 grams of pork, cured, feet, pickled has 67% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 lb (454 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 635.6 | Calories from Fat 409 | |
| % Daily Value* | ||
| Total Fat 45.5g | 70% | |
| Saturated Fat 13.4g | 67% | |
| Trans Fat 0.3g | ||
| Cholesterol 376.8mg | 126% | |
| Sodium 4294.8mg | 179% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 53g | ||
| Vitamin A 3% | Vitamin C 0% |
| Calcium 11% | Iron 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 167.98 IU | 3% | |
| → Vitamin A, RAE | 49.94 µg | 6% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 0.95 µg | 40% | |
| Vitamin B-6 | 0.03 mg | 2% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 72.64 IU | 18% | |
| → Vitamin D3 | 1.82 µg | - | |
| Vitamin E | 0.95 mg | 6% | |
| → Beta Tocopherol | 0.09 mg | - | |
| → Delta Tocopherol | 0.05 mg | - | |
| → Gamma Tocopherol | 0.09 mg | - | |
| → Alpha Tocotrienol | 0.14 mg | - | |
| → Beta Tocotrienol | 0 mg | - | |
| → Delta Tocotrienol | 0 mg | - | |
| → Gamma Tocotrienol | 0 mg | - | |
| Vitamin K | 0 µg | 0% |
Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.
Carbohydrates
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 0.05 g | 0% | |
| Sugars | 0 g | 0% | |
| → Sucrose | 0 g | - | |
| → Glucose | 0 g | - | |
| → Fructose | 0 g | - | |
| → Lactose | 0 g | - | |
| → Maltose | 0 g | - | |
| → Galactose | 0 g | - | |
| Fiber | 0 g | 0% |
Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.
Fats & Fatty Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 45.49 g | 70% | |
| Saturated Fats | 13.37 g | 67% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0 g | - | |
| → Myristic Acid | 0.55 g | - | |
| → Palmitic Acid | 9.42 g | - | |
| → Stearic Acid | 3.2 g | - | |
| → Arachidic Acid | 0.05 g | - | |
| → Behenic Acid | 0.06 g | - | |
| Monounsaturated Fats | 25.77 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 1.75 g | - | |
| → Heptadecenoic Acid | 0.09 g | - | |
| → Oleic Acid | 23.59 g | - | |
| → Gadoleic Acid | 0.43 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 3.56 g | - | |
| → Linolenic Acid (18:2) | 3.03 g | - | |
| → Linolenic Acid (18:3) | 0.13 g | - | |
| → Alpha-linolenic Acid | 0.13 g | - | |
| → Gamma-linolenic Acid | 0 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.17 g | - | |
| → Eicosadienoic Acid (20:3) | 0 g | - | |
| → Arachidonic Acid | 0.23 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - | |
| Trans Fats | 0.3 g | 2% | |
| Total trans-monoenoic | 0.16 g | - | |
| Total trans-polyenoic | 0.14 g | - |
Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.
Proteins & Amino Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 52.8 g | 104% | |
| → Alanine | 4.33 g | - | |
| → Arginine | 3.96 g | - | |
| → Aspartic acid | 3.8 g | - | |
| → Cystine | 0.46 g | - | |
| → Glutamic acid | 5.81 g | - | |
| → Glycine | 9.23 g | - | |
| → Histidine | 0.58 g | 64% | |
| → Isoleucine | 0.9 g | 73% | |
| → Leucine | 2.32 g | 83% | |
| → Lysine | 2.27 g | 92% | |
| → Methionine | 0.58 g | 47% | |
| → Phenylalanine | 1.53 g | 71% | |
| → Proline | 5.54 g | - | |
| → Serine | 2.11 g | - | |
| → Threonine | 1.43 g | 110% | |
| → Tryptophan | 0.1 g | 30% | |
| → Tyrosine | 0.84 g | 35% | |
| → Valine | 1.32 g | 85% |
Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.
Minerals
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 145.28 mg | 11% | |
| Copper | 0.17 mg | 19% | |
| Iron | 1.41 mg | 8% | |
| Magnesium | 49.94 mg | 12% | |
| Manganese | 0.1 mg | 4% | |
| Phosphorus | 394.98 mg | 32% | |
| Potassium | 59.02 mg | 1% | |
| Selenium | 71.73 µg | 130% | |
| Sodium | 4294.84 mg | 179% | |
| Zinc | 0.91 mg | 8% |
Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.
Sterols
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 376.82 mg | 126% | |
| → Phytosterols | 0 mg | - |
Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.
Miscellaneous
Calories Burn off Time
How long would it take to burn off Pork, Cured, Feet, Pickled with 635.6calories? A brisk walk for 138 minutes, jogging for 65 minutes, or hiking for 106 minutes will help your burn off the calories in pork, cured, feet, pickled.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
| Physical Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 132 minutes |
| Dancing | 116 minutes |
| Golfing | 116 minutes |
| Hiking | 106 minutes |
| Light Gardening | 116 minutes |
| Stretching | 212 minutes |
| Walking - 3.5 mph | 138 minutes |
| Weight Training - light workout | 177 minutes |
| Aerobics | 79 minutes |
| Basketball | 87 minutes |
| Bicycling - 10 mph or more | 65 minutes |
| Running - 5 mph | 65 minutes |
| Swimming | 75 minutes |
| Walking - 4.5 mph | 84 minutes |
| Weight Training - vigorous workout | 87 minutes |
Similar Food Items to Pork, Cured, Feet, Pickled
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Canadian Bacon, Unprepared | 110 | 2.62g | 20.31g | 1.34g |
| Pork, Cured, Ham, Boneless, Extra Lean (approximately 5% Fat), Roasted | 145 | 5.53g | 20.93g | 1.5g |
| Pork, Cured, Ham, Boneless, Regular (approximately 11% Fat), Roasted | 178 | 9.02g | 22.62g | 0g |
| Pork, Cured, Ham, Extra Lean (approximately 4% Fat), Canned, Roasted | 136 | 4.88g | 21.16g | 0.52g |
| Pork, Cured, Ham, Extra Lean (approximately 4% Fat), Canned, Unheated | 120 | 4.56g | 18.49g | 0g |
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium