Pork, Fresh, Shoulder, Blade, Boston (roasts), Separable Lean And Fat, Cooked, Roasted
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Pork, Fresh, Shoulder, Blade, Boston (roasts), Separable Lean And Fat, Cooked, Roasted with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 704.78 calories with 49.41 grams of fat. The serving size is equivalent to 262 grams of food and contains 444.69 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, phosphorus, zinc, copper, selenium, vitamin d, thiamin, riboflavin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, cholesterol and saturated fats. Pork, Fresh, Shoulder, Blade, Boston (roasts), Separable Lean And Fat, Cooked, Roasted is a high fat food because 63.1% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 119% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 119% of the recommended daily needs of protein.
Fat 76% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 76% of the recommended daily intake of fat.
Energy 35% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 35% of the recommended daily intake of energy.
Phosphorus 41% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 41% of the recommended daily needs of phosphorus.
Zinc 94% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 94% of the recommended daily needs of zinc.
Copper 33% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 33% of the recommended daily needs of copper.
Selenium 163% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 163% of the recommended daily needs of selenium.
Vitamin D 35% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 35% of the recommended daily needs of vitamin d.
Thiamin 139% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 139% of the recommended daily needs of thiamin.
Riboflavin 72% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 72% of the recommended daily needs of riboflavin.
Niacin 67% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 67% of the recommended daily needs of niacin.
Pantothenic Acid 35% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 35% of the recommended daily needs of pantothenic acid.
Vitamin B-6 35% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 35% of the recommended daily needs of vitamin b-6.
Vitamin B-12 96% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 96% of the recommended daily needs of vitamin b-12.
Choline 38% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 38% of the recommended daily needs of choline.
Tryptophan 224% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 224% of the recommended daily needs of tryptophan.
Threonine 209% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 209% of the recommended daily needs of threonine.
Isoleucine 223% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 223% of the recommended daily needs of isoleucine.
Leucine 172% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 172% of the recommended daily needs of leucine.
Lysine 219% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 219% of the recommended daily needs of lysine.
Methionine 127% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 127% of the recommended daily needs of methionine.
Phenylalanine 112% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 112% of the recommended daily needs of phenylalanine.
Tyrosine 86% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 86% of the recommended daily needs of tyrosine.
Valine 208% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 208% of the recommended daily needs of valine.
Histidine 257% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 257% of the recommended daily needs of histidine.
Cholesterol 75% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 75% of the recommended daily intake of cholesterol.
Saturated Fats 91% of DV
A serving of 262 grams of pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted has 91% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (262 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 704.78 | Calories from Fat 445 | |
| % Daily Value* | ||
| Total Fat 49.4g | 76% | |
| Saturated Fat 18.3g | 91% | |
| Trans Fat 0g | ||
| Cholesterol 225.3mg | 75% | |
| Sodium 175.5mg | 7% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 61g | ||
| Vitamin A 0% | Vitamin C 3% |
| Calcium 6% | Iron 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 18.34 IU | 0% | |
| → Vitamin A, RAE | 5.24 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 2.31 µg | 96% | |
| Vitamin B-6 | 0.6 mg | 35% | |
| Vitamin C | 1.83 mg | 3% | |
| Vitamin D | 141.48 IU | 35% | |
| → Vitamin D3 | 3.41 µg | - | |
| Vitamin E | 0.5 mg | 3% | |
| 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 g | 0% | |
| Sugars | 0 g | 0% | |
| 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 | 49.41 g | 76% | |
| Saturated Fats | 18.26 g | 91% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.03 g | - | |
| → Lauric Acid | 0.03 g | - | |
| → Myristic Acid | 0.6 g | - | |
| → Palmitic Acid | 11.16 g | - | |
| → Stearic Acid | 6.05 g | - | |
| Monounsaturated Fats | 21.67 g | - | |
| → Palmitoleic Acid | 1.36 g | - | |
| → Oleic Acid | 19.62 g | - | |
| → Gadoleic Acid | 0.45 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 4.61 g | - | |
| → Linolenic Acid (18:2) | 4.06 g | - | |
| → Linolenic Acid (18:3) | 0.16 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.16 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 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 | 60.55 g | 119% | |
| → Alanine | 3.56 g | - | |
| → Arginine | 3.84 g | - | |
| → Aspartic acid | 5.55 g | - | |
| → Cystine | 0.76 g | - | |
| → Glutamic acid | 9.28 g | - | |
| → Glycine | 3.23 g | - | |
| → Histidine | 2.34 g | 257% | |
| → Isoleucine | 2.77 g | 223% | |
| → Leucine | 4.81 g | 172% | |
| → Lysine | 5.41 g | 219% | |
| → Methionine | 1.57 g | 127% | |
| → Phenylalanine | 2.4 g | 112% | |
| → Proline | 2.63 g | - | |
| → Serine | 2.5 g | - | |
| → Threonine | 2.72 g | 209% | |
| → Tryptophan | 0.74 g | 224% | |
| → Tyrosine | 2.06 g | 86% | |
| → Valine | 3.25 g | 208% |
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 | 73.36 mg | 6% | |
| Copper | 0.3 mg | 33% | |
| Iron | 3.8 mg | 21% | |
| Magnesium | 47.16 mg | 11% | |
| Manganese | 0.03 mg | 1% | |
| Phosphorus | 516.14 mg | 41% | |
| Potassium | 869.84 mg | 19% | |
| Selenium | 89.87 µg | 163% | |
| Sodium | 175.54 mg | 7% | |
| Zinc | 10.38 mg | 94% |
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 | 225.32 mg | 75% |
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, Fresh, Shoulder, Blade, Boston (roasts), Separable Lean And Fat, Cooked, Roasted with 704.78calories? A brisk walk for 153 minutes, jogging for 72 minutes, or hiking for 117 minutes will help your burn off the calories in pork, fresh, shoulder, blade, boston (roasts), separable lean and fat, cooked, roasted.
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 | 147 minutes |
| Dancing | 128 minutes |
| Golfing | 128 minutes |
| Hiking | 117 minutes |
| Light Gardening | 128 minutes |
| Stretching | 235 minutes |
| Walking - 3.5 mph | 153 minutes |
| Weight Training - light workout | 196 minutes |
| Aerobics | 88 minutes |
| Basketball | 97 minutes |
| Bicycling - 10 mph or more | 72 minutes |
| Running - 5 mph | 72 minutes |
| Swimming | 83 minutes |
| Walking - 4.5 mph | 93 minutes |
| Weight Training - vigorous workout | 97 minutes |
Similar Food Items to Pork, Fresh, Shoulder, Blade, Boston (roasts), Separable Lean And Fat, Cooked, Roasted
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Pork, Fresh, Shoulder, (boston Butt), Blade (steaks), Separable Lean And Fat, Cooked, Braised | 267 | 17.69g | 25.07g | 0g |
| Pork, Fresh, Shoulder, (boston Butt), Blade (steaks), Separable Lean And Fat, Raw | 186 | 12.36g | 17.42g | 0g |
| Pork, Fresh, Shoulder, (boston Butt), Blade (steaks), Separable Lean Only, Cooked, Braised | 233 | 13.2g | 26.57g | 0g |
| Pork, Fresh, Shoulder, (boston Butt), Blade (steaks), Separable Lean Only, Raw | 132 | 5.71g | 18.73g | 0g |
| Pork, Fresh, Shoulder, Blade, Boston (roasts), Separable Lean Only, Cooked, Roasted | 232 | 14.3g | 24.21g | 0g |
| Pork, Fresh, Shoulder, Blade, Boston (steaks), Separable Lean And Fat, Cooked, Broiled | 259 | 16.61g | 25.58g | 0g |
| Pork, Fresh, Shoulder, Blade, Boston (steaks), Separable Lean Only, Cooked, Broiled | 227 | 12.54g | 26.74g | 0g |
| Pork, Fresh, Spareribs, Separable Lean And Fat, Cooked, Braised | 397 | 30.3g | 29.06g | 0g |
| Pork, Fresh, Spareribs, Separable Lean And Fat, Raw | 277 | 23.4g | 15.47g | 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