| Food database and calorie counter |
Source: Generic |
1 1/2 oz, with bone cooked (yield after bone and fat removed)
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Nutrition Facts
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Serving Size 1 1/2 oz, with bone of cooked (yield after bone and fat removed)
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| Amount Per Serving |
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Calories from Fat 18
Calories 43
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| % Daily Values* |
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Total Fat
1.97g
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3% |
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Saturated Fat
0.767g
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4% |
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Polyunsaturated Fat
0.142g
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Monounsaturated Fat
0.939g
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Cholesterol
15mg
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5% |
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Sodium
43mg
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2% |
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Potassium
85mg
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Total Carbohydrate
0g
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0% |
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Dietary Fiber
0g
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0% |
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Sugars
0g
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Protein
5.93g
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| Vitamin A
0% |
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Vitamin C
0% |
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| Calcium
0% |
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Iron
1% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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Note:
Includes: flank end
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Calorie Breakdown:
Carbohydrate (0%)
Fat (43%)
Protein (57%)
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* Based on a RDI of 2000 calories
 Photos
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Nutrition summary:
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Calories
43
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Fat
1.97g
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Carbs
0g
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Protein
5.93g
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| There are 43 calories in 1 1/2 ounces, with bone of cooked Pork Spareribs (Lean Only Eaten). |
| Calorie breakdown: 43% fat, 0% carbs, 57% protein. |
Other Common Serving Sizes:
| Serving Size |
Calories |
1 cubic inch, with bone, cooked, fat removed (yield after bone removed) |
16 |
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1 oz, with bone (yield after cooking, bone and fat removed) |
20 |
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1 oz, with bone cooked, lean only (yield after bone removed) |
25 |
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1 oz, with bone cooked (yield after bone and fat removed) |
29 |
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1 small (yield after cooking, bone and fat removed) |
37 |
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1 medium (yield after cooking, bone and fat removed) |
53 |
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1 large (yield after cooking, bone and fat removed) |
68 |
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1 small cut (yield after cooking, bone and fat removed) |
115 |
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1 medium cut (yield after cooking, bone and fat removed) |
160 |
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100 g |
205 |
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1 large cut (3 ribs varied size per cut) (yield after cooking, bone and fat removed) |
205 |
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1 cup boneless, cooked |
275 |
Related Types of Ribs:
Related Types of Pork:
See Also:
Contains these Ingredients:
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FatSecret members have recently eaten Pork Spareribs (Lean Only Eaten) with these foods:
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on 16 April 2014
