Pork, Fresh, Shoulder, Blade, Boston (steaks), Separable Lean Only, Cooked, Broiled
Serving Size 1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 300 g)
Nutritional Value and Analysis
Pork, Fresh, Shoulder, Blade, Boston (steaks), Separable Lean Only, Cooked, Broiled with a serving size of 1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 300 g) has a total of 333.69 calories with 18.43 grams of fat. The serving size is equivalent to 147 grams of food and contains 165.87 calories from fat. This item is classified as pork products foods.
This food is a good source of protein, zinc, selenium, thiamin, riboflavin, niacin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol and saturated fats.
Protein 77% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 77% of the recommended daily needs of protein.
Zinc 67% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 67% of the recommended daily needs of zinc.
Selenium 105% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 105% of the recommended daily needs of selenium.
Thiamin 92% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 92% of the recommended daily needs of thiamin.
Riboflavin 50% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 50% of the recommended daily needs of riboflavin.
Niacin 40% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 40% of the recommended daily needs of niacin.
Vitamin B-12 69% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 69% of the recommended daily needs of vitamin b-12.
Tryptophan 152% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 152% of the recommended daily needs of tryptophan.
Threonine 138% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 138% of the recommended daily needs of threonine.
Isoleucine 148% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 148% of the recommended daily needs of isoleucine.
Leucine 113% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 113% of the recommended daily needs of leucine.
Lysine 143% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 143% of the recommended daily needs of lysine.
Methionine 84% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 84% of the recommended daily needs of methionine.
Phenylalanine 73% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 73% of the recommended daily needs of phenylalanine.
Tyrosine 57% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 57% of the recommended daily needs of tyrosine.
Valine 137% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 137% of the recommended daily needs of valine.
Histidine 173% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 173% of the recommended daily needs of histidine.
Cholesterol 46% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 46% of the recommended daily intake of cholesterol.
Saturated Fats 33% of DV
A serving of 147 grams of pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled has 33% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 300 g) (147 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 333.69 | Calories from Fat 166 | |
| % Daily Value* | ||
| Total Fat 18.4g | 28% | |
| Saturated Fat 6.5g | 33% | |
| Trans Fat 0g | ||
| Cholesterol 138.2mg | 46% | |
| Sodium 108.8mg | 5% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 39g | ||
| Vitamin A 0% | Vitamin C 1% |
| Calcium 4% | Iron 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 11.76 IU | 0% | |
| → Vitamin A, RAE | 2.94 µg | 0% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 1.66 µg | 69% | |
| Vitamin B-6 | 0.46 mg | 27% | |
| Vitamin C | 0.44 mg | 1% | |
| Vitamin D | 70.56 IU | 18% | |
| → Vitamin D3 | 1.76 µg | - | |
| Vitamin E | 0.4 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 | 18.43 g | 28% | |
| Saturated Fats | 6.54 g | 33% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.01 g | - | |
| → Lauric Acid | 0.01 g | - | |
| → Myristic Acid | 0.21 g | - | |
| → Palmitic Acid | 4.01 g | - | |
| → Stearic Acid | 2.16 g | - | |
| Monounsaturated Fats | 8.29 g | - | |
| → Palmitoleic Acid | 0.54 g | - | |
| → Oleic Acid | 7.44 g | - | |
| → Gadoleic Acid | 0.22 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 1.59 g | - | |
| → Linolenic Acid (18:2) | 1.35 g | - | |
| → Linolenic Acid (18:3) | 0.06 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.09 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 | 39.31 g | 77% | |
| → Alanine | 2.29 g | - | |
| → Arginine | 2.44 g | - | |
| → Aspartic acid | 3.65 g | - | |
| → Cystine | 0.5 g | - | |
| → Glutamic acid | 6.15 g | - | |
| → Glycine | 1.87 g | - | |
| → Histidine | 1.57 g | 173% | |
| → Isoleucine | 1.84 g | 148% | |
| → Leucine | 3.15 g | 113% | |
| → Lysine | 3.54 g | 143% | |
| → Methionine | 1.04 g | 84% | |
| → Phenylalanine | 1.57 g | 73% | |
| → Proline | 1.58 g | - | |
| → Serine | 1.62 g | - | |
| → Threonine | 1.79 g | 138% | |
| → Tryptophan | 0.5 g | 152% | |
| → Tyrosine | 1.37 g | 57% | |
| → Valine | 2.13 g | 137% |
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 | 48.51 mg | 4% | |
| Copper | 0.09 mg | 10% | |
| Iron | 2.29 mg | 13% | |
| Magnesium | 35.28 mg | 8% | |
| Manganese | 0.01 mg | 0% | |
| Phosphorus | 323.4 mg | 26% | |
| Potassium | 504.21 mg | 11% | |
| Selenium | 57.77 µg | 105% | |
| Sodium | 108.78 mg | 5% | |
| Zinc | 7.38 mg | 67% |
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 | 138.18 mg | 46% |
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 (steaks), Separable Lean Only, Cooked, Broiled with 333.69calories? A brisk walk for 73 minutes, jogging for 34 minutes, or hiking for 56 minutes will help your burn off the calories in pork, fresh, shoulder, blade, boston (steaks), separable lean only, cooked, broiled.
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 | 70 minutes |
| Dancing | 61 minutes |
| Golfing | 61 minutes |
| Hiking | 56 minutes |
| Light Gardening | 61 minutes |
| Stretching | 111 minutes |
| Walking - 3.5 mph | 73 minutes |
| Weight Training - light workout | 93 minutes |
| Aerobics | 42 minutes |
| Basketball | 46 minutes |
| Bicycling - 10 mph or more | 34 minutes |
| Running - 5 mph | 34 minutes |
| Swimming | 39 minutes |
| Walking - 4.5 mph | 44 minutes |
| Weight Training - vigorous workout | 46 minutes |
Similar Food Items to Pork, Fresh, Shoulder, Blade, Boston (steaks), Separable Lean Only, Cooked, Broiled
| 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 And Fat, Cooked, Roasted | 269 | 18.86g | 23.11g | 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, 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