Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted: Nutrition Facts
Generic food Cooked Meat
Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted contains 139 kcal per 100 g. A typical serving of 1 roast shank (2,800 g) provides about 3,892 kcal.
Roughly 75% of its calories come from protein, with 23% from fat and 2% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in pork products on FoodFactly, where the median is 180 kcal per 100 g across 343 foods.
100 g provides 46% of the Daily Value for Niacin (B3), 44% of the Daily Value for selenium and 40% of the Daily Value for Thiamin (B1).
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 139 kcal | |
| Total fat M | 3.7 g | 5% |
| Saturated fat C | 1.1 g | 6% |
| Trans fat C | 0.025 g | |
| Cholesterol M | 70 mg | 23% |
| Sodium M | 828 mg | 36% |
| Total carbohydrates C | 0.68 g | 0.2% |
| Dietary fiber Z | 0 g | 0% |
| Total sugars M | 0.68 g | |
| Protein M | 26.5 g | 53% |
| Vitamin A ? | 0 µg | 0% |
| Vitamin C Z | 0 mg | 0% |
| Vitamin D ? | 0.9 µg | 5% |
| Vitamin E M | 0.33 mg | 2% |
| Vitamin K M | 0 µg | 0% |
| Thiamin (B1) M | 0.48 mg | 40% |
| Riboflavin (B2) M | 0.33 mg | 25% |
| Niacin (B3) M | 7.4 mg | 46% |
| Pantothenic acid (B5) M | 0.68 mg | 14% |
| Vitamin B6 M | 0.47 mg | 28% |
| Folate (B9) C | 1 µg | 0.3% |
| Vitamin B12 M | 0.61 µg | 25% |
| Choline ? | 106 mg | 19% |
| Calcium M | 7 mg | 0.5% |
| Iron M | 1.5 mg | 9% |
| Magnesium M | 23 mg | 5% |
| Phosphorus M | 269 mg | 22% |
| Potassium M | 378 mg | 8% |
| Zinc M | 2.8 mg | 25% |
| Copper M | 0.14 mg | 15% |
| Manganese M | 0.027 mg | 1% |
| Selenium M | 24.4 µg | 44% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 75%
- Carbohydrates 2%
- Fat 23%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein26.5 gabove the median for pork products (median 22 g)
- Sugars0.68 gin the top quarter of pork products (median 0 g)
- Fat3.7 gin the lowest quarter of pork products (median 9.2 g)
- Saturated fat1.1 gin the lowest quarter of pork products (median 2.9 g)
- Sodium828 mgabove the median for pork products (median 87 mg)
- Protein per 100 kcal19.1 gprotein density, useful for comparing foods with different calorie levels
- Water67.5 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 1.4 g |
|---|---|
| Polyunsaturated fat C | 0.59 g |
Sugars and starch (6)
| Sucrose M | 0.61 g |
|---|---|
| Glucose M | 0.08 g |
| Fructose M | 0 g |
| Lactose M | 0 g |
| Maltose M | 0 g |
| Galactose M | 0 g |
Amino acids (19)
| Tryptophan M | 0.25 g |
|---|---|
| Threonine M | 1.2 g |
| Isoleucine M | 1.2 g |
| Leucine M | 2.1 g |
| Lysine M | 2.2 g |
| Methionine M | 0.63 g |
| Cystine M | 0.3 g |
| Phenylalanine M | 1.1 g |
| Tyrosine M | 0.86 g |
| Valine M | 1.3 g |
| Arginine M | 1.7 g |
| Histidine M | 1.2 g |
| Alanine M | 1.6 g |
| Aspartic acid M | 2.3 g |
| Glutamic acid M | 3.8 g |
| Glycine M | 1.4 g |
| Proline M | 1.1 g |
| Serine M | 1 g |
| Hydroxyproline I | 0.17 g |
Individual fatty acids (36)
| EPA (omega-3, 20:5 n-3) Z | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) Z | 0 g |
| ALA (omega-3, 18:3 n-3) M | 0.029 g |
| Linoleic acid (omega-6, 18:2) ? | 0.47 g |
| SFA 4:0 Z | 0 g |
| SFA 6:0 Z | 0 g |
| SFA 8:0 M | 0 g |
| SFA 10:0 M | 0.002 g |
| SFA 12:0 M | 0 g |
| SFA 14:0 M | 0.039 g |
| SFA 16:0 M | 0.69 g |
| SFA 18:0 M | 0.39 g |
| SFA 20:0 M | 0.004 g |
| MUFA 18:1 ? | 1.3 g |
| PUFA 18:3 ? | 0.029 g |
| PUFA 20:4 M | 0.078 g |
| SFA 22:0 M | 0 g |
| MUFA 14:1 M | 0 g |
| MUFA 16:1 M | 0.085 g |
| PUFA 18:4 Z | 0 g |
| MUFA 20:1 M | 0.019 g |
| MUFA 22:1 Z | 0 g |
| PUFA 22:5 n-3 (DPA) Z | 0 g |
| SFA 15:0 M | 0 g |
| SFA 17:0 M | 0.009 g |
| TFA 18:1 t M | 0.014 g |
| TFA 18:2 t,t M | 0.011 g |
| PUFA 20:2 n-6 c,c M | 0.014 g |
| MUFA 18:1 c M | 1.3 g |
| PUFA 18:2 n-6 c,c M | 0.46 g |
| PUFA 18:3 n-6 c,c,c M | 0 g |
| MUFA 17:1 M | 0 g |
| PUFA 20:3 M | 0.003 g |
| Fatty acids, total trans-monoenoic C | 0.014 g |
| Fatty acids, total trans-polyenoic C | 0.011 g |
| MUFA 15:1 M | 0 g |
Carotenoids (15)
| Beta-carotene Z | 0 µg |
|---|---|
| Lycopene Z | 0 µg |
| Lutein + zeaxanthin Z | 0 µg |
| Retinol C | 0 µg |
| Carotene, alpha Z | 0 µg |
| Vitamin D (D2 + D3), International Units I | 34 IU |
| Vitamin D3 (cholecalciferol) I | 0.9 µg |
| Cryptoxanthin, beta Z | 0 µg |
| Tocopherol, beta M | 0 mg |
| Tocopherol, gamma M | 0.03 mg |
| Tocopherol, delta M | 0 mg |
| Tocotrienol, alpha M | 0 mg |
| Tocotrienol, beta M | 0 mg |
| Tocotrienol, gamma M | 0.02 mg |
| Tocotrienol, delta M | 0 mg |
Other components (14)
| Water M | 67.5 g |
|---|---|
| Alcohol Z | 0 g |
| Caffeine Z | 0 mg |
| Ash M | 2.9 g |
| Theobromine Z | 0 mg |
| Energy C | 582 kJ |
| Vitamin A, IU ? | 0 IU |
| Vitamin K (Menaquinone-4) M | 1.6 µg |
| Vitamin K (Dihydrophylloquinone) M | 0 µg |
| Folic acid Z | 0 µg |
| Folate, food C | 1 µg |
| Betaine M | 7.2 mg |
| Vitamin E, added Z | 0 mg |
| Vitamin B-12, added Z | 0 µg |
Other forms of Pork
Raw, cooked, dried and processed versions are separate records with their own measured values.
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Beef, ground, 97% lean meat /3% fat, patty, cooked, pan-broiled Cooked | 144 | 26 g | 0 g | 3.7 g |
| Game meat, goat, cooked, roasted Cooked | 143 | 27.1 g | 0 g | 3 g |
| Beef, ground, 97% lean meat / 3% fat, patty, cooked, broiled Cooked | 153 | 26.4 g | 0 g | 4.5 g |
| Beef, round, tip round, roast, separable lean only, trimmed to 0" fat, select, cooked, roasted Cooked | 149 | 27.4 g | 0 g | 4.4 g |
| Beef, ground, 97% lean meat / 3% fat, loaf, cooked, baked Cooked | 154 | 27.6 g | 0 g | 4.1 g |
| Lamb, variety meats and by-products, spleen, cooked, braised Cooked | 156 | 26.5 g | 0 g | 4.8 g |
| Beef, variety meats and by-products, spleen, cooked, braised Cooked | 145 | 25.1 g | 0 g | 4.2 g |
| Beef, variety meats and by-products, kidneys, cooked, simmered Cooked | 158 | 27.3 g | 0 g | 4.7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked pork?
100 g of cooked pork has 139 kcal. 1 roast shank (2,800 g): about 3,892 kcal. 3 oz, 3 oz (85 g): about 118 kcal.
Is cooked pork high in protein?
Cooked pork contains 26.5 g of protein per 100 g (53% of the 50 g Daily Value), or 742 g in 1 roast shank (2,800 g). About 75% of its calories come from protein. Compared with other pork products, that is above the median (median 22 g).
How many carbs are in cooked pork?
Cooked pork has 0.68 g of total carbohydrates per 100 g, including 0 g of fiber and 0.68 g of sugars.
How much fat is in cooked pork?
Cooked pork contains 3.7 g of fat per 100 g, of which 1.1 g is saturated (6% of the Daily Value).
What vitamins and minerals does cooked pork contain?
Per 100 g, the most notable amounts relative to the Daily Value are Niacin (B3) (46% DV), selenium (44% DV), Thiamin (B1) (40% DV), Vitamin B6 (28% DV) and Vitamin B12 (25% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked pork?
100 g contains 828 mg of sodium, 36% of the 2,300 mg Daily Value.
Does pork have the same nutrition cooked and raw?
No. Per 100 g, pork, cured, ham, shank, bone-in, separable lean only, heated, roasted has 139 kcal, while pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw has 211 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 169175. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.