Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 267 kcalEnergy
- 25.07 gProtein
- 17.69 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 267 kcal | 227 kcal | 1008 Energy |
| Energy (kJ) | 1,116 kJ | 949 kJ | 1062 Energy |
| Protein | 25.07 g | 21.3 g | 1003 Protein |
| Fat | 17.69 g | 15 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 6.584 g | 5.6 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 7.987 g | 6.8 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 2.072 g | 1.8 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.154 g | 0.13 g | 1257 Fatty acids, total trans |
| Cholesterol | 98 mg | 83 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 58 mg | 49 mg | 1093 Sodium, Na |
| Potassium | 305 mg | 259 mg | 1092 Potassium, K |
| Calcium | 26 mg | 22 mg | 1087 Calcium, Ca |
| Iron | 1.75 mg | 1.5 mg | 1089 Iron, Fe |
| Water | 54.95 g | 46.7 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 227 | 21.3 | 15 | 0 | 0 | 0 | 49 |
| 1 steak without refuse (Yield from 1 cooked steak, with refuse, weighing 249g) | 185 g | 494 | 46.4 | 32.7 | 0 | 0 | 0 | 107 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:167850
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Meat
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised (official name from the source)
- Français: Porc, frais, épaule, (échine, Boston butt), palette (steaks), maigre et gras séparables, cuit, braisé (machine-translated, confirmed by a second independent pass)
- Deutsch: Schwein, frisch, Schulter, (Nacken, Boston Butt), Schaufel (Steaks), Muskelfleisch und Fett, gegart, geschmort (machine-translated, confirmed by a second independent pass)
- Italiano: Maiale, fresco, spalla, (coppa, Boston butt), paletta (bistecche), parte magra e grasso separabili, cotto, brasato (machine-translated, confirmed by a second independent pass)
- Español: Cerdo, fresco, paleta, (cabecero, Boston butt), paleta (filetes), magro y grasa separables, cocinado, estofado (machine-translated, confirmed by a second independent pass)
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Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:167850" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.