Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 233 kcalEnergy
- 26.57 gProtein
- 13.2 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 233 kcal | 198 kcal | 1008 Energy |
| Energy (kJ) | 973 kJ | 827 kJ | 1062 Energy |
| Protein | 26.57 g | 22.6 g | 1003 Protein |
| Fat | 13.2 g | 11.2 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 5.023 g | 4.3 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 6.199 g | 5.3 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.402 g | 1.2 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.102 g | 0.087 g | 1257 Fatty acids, total trans |
| Cholesterol | 100 mg | 85 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 | 60 mg | 51 mg | 1093 Sodium, Na |
| Potassium | 318 mg | 270 mg | 1092 Potassium, K |
| Calcium | 25 mg | 21 mg | 1087 Calcium, Ca |
| Iron | 1.85 mg | 1.6 mg | 1089 Iron, Fe |
| Water | 58 g | 49.3 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 | 198 | 22.6 | 11.2 | 0 | 0 | 0 | 51 |
| 1 steak | 249 g | 580 | 66.2 | 32.9 | 0 | 0 | 0 | 149 |
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:168261
- 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 only, cooked, braised (official name from the source)
- Français: Porc, frais, épaule, (échine, Boston butt), palette (steaks), maigre séparable seulement, cuit, braisé (machine-translated, confirmed by a second independent pass)
- Deutsch: Schwein, frisch, Schulter, (Nacken, Boston Butt), Schaufel (Steaks), nur Muskelfleisch, gegart, geschmort (machine-translated, confirmed by a second independent pass)
- Italiano: Maiale, fresco, spalla, (coppa, Boston butt), paletta (bistecche), solo parte magra separabile, cotto, brasato (machine-translated, confirmed by a second independent pass)
- Español: Cerdo, fresco, paleta, (cabecero, Boston butt), paleta (filetes), solo magro separable, 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:168261" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.