💎 Key Nutrients
What Cut Is Pork Leg Shank?
Pork leg shank is the lower portion of the hind leg. This entry is specifically fresh pork, leg (ham), shank half, separable lean and fat, cooked by roasting. The description matters: a cured ham, a raw shank, or a recipe with sauce will have a different nutrition profile.
Cooked Pork Shank Nutrition per 85 g and 100 g
The USDA serving is 3 oz (85 g) cooked and roasted: 197 kcal, 22.1 g protein, 11.4 g total fat, 3.9 g saturated fat, 77.4 mg cholesterol, 68.9 mg sodium, and 0 g carbohydrate. Dividing by 85 and multiplying by 100 gives approximately 232 kcal, 26.0 g protein, 13.4 g fat, 4.6 g saturated fat, 91 mg cholesterol, and 81 mg sodium per 100 g cooked. The 100 g values are rounded calculations, not a separate raw-food entry.
How to Use the Protein Number
The relevant search question is how much protein cooked pork shank has per 100 g. This record supports about 26 g protein per 100 g cooked when its 22.1 g value is treated as an 85 g serving. Weigh the roasted edible portion after cooking, and do not apply this number to the raw package weight. A plate with gravy, oil, skin, or a different cut should be logged with those ingredients or its own database entry.
Cooking and Storage Context
This page describes food that is already cooked, not a raw-pork safety test. When preparing a whole fresh pork cut from raw, USDA FSIS recommends at least 145°F (62.8°C) measured internally and a 3-minute rest; use a food thermometer and follow the product’s instructions. Refrigerate cooked leftovers promptly and use them within 3–4 days; keep raw pork cuts separate from ready-to-eat foods.
🧊 Storage Guide
❄️
Fridge
3–5 days (raw), 3–4 days (cooked)
🧊
Freezer
3–4 months (quality)
⚠️ Signs of
Spoilage:
- smell: Sour or off odor
- visual: Dull grayish color, Mold growth
- texture: Slimy surface
- when to discard: Above signs present, Stored beyond recommended days
🔬 Detailed Nutrition Profile (USDA)
Common Portions
3.00 oz
(85.00g)
1.00 roast
(2900.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 60.3700 | g |
| Energy | 232.0000 | kcal |
| Energy | 970.0000 | kJ |
| Protein | 25.9600 | g |
| Total lipid (fat) | 13.4200 | g |
| Ash | 1.1000 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 15.0000 | mg |
| Iron, Fe | 0.8700 | mg |
| Magnesium, Mg | 22.0000 | mg |
| Phosphorus, P | 242.0000 | mg |
| Potassium, K | 345.0000 | mg |
| Sodium, Na | 81.0000 | mg |
| Zinc, Zn | 2.4200 | mg |
| Copper, Cu | 0.1190 | mg |
| Manganese, Mn | 0.0170 | mg |
| Selenium, Se | 26.4000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.4110 | mg |
| Riboflavin | 0.3520 | mg |
| Niacin | 7.4570 | mg |
| Pantothenic acid | 0.8300 | mg |
| Vitamin B-6 | 0.4420 | mg |
| Folate, total | 0.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 0.0000 | µg |
| Folate, DFE | 0.0000 | µg |
| Choline, total | 90.3000 | mg |
| Betaine | 3.6000 | mg |
| Vitamin B-12 | 0.5000 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 4.0000 | µg |
| Retinol | 4.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 14.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.2300 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 22.0000 | IU |
| Vitamin D (D2 + D3) | 0.6000 | µg |
| Vitamin D3 (cholecalciferol) | 0.6000 | µg |
| Vitamin K (phylloquinone) | 0.0000 | µg |
| Vitamin K (Dihydrophylloquinone) | 0.0000 | µg |
| Fatty acids, total saturated | 4.6090 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0080 | g |
| SFA 12:0 | 0.0070 | g |
| SFA 14:0 | 0.1650 | g |
| SFA 15:0 | 0.0060 | g |
| SFA 16:0 | 2.8730 | g |
| SFA 17:0 | 0.0470 | g |
| SFA 18:0 | 1.4840 | g |
| SFA 20:0 | 0.0200 | g |
| SFA 22:0 | 0.0000 | g |
| SFA 24:0 | 0.0000 | g |
| Fatty acids, total monounsaturated | 5.8190 | g |
| MUFA 14:1 | 0.0020 | g |
| MUFA 15:1 | 0.0000 | g |
| MUFA 16:1 | 0.2850 | g |
| MUFA 17:1 | 0.0000 | g |
| MUFA 18:1 | 5.4360 | g |
| MUFA 18:1 c | 5.3580 | g |
| MUFA 20:1 | 0.0970 | g |
| MUFA 22:1 | 0.0000 | g |
| MUFA 22:1 c | 0.0000 | g |
| Fatty acids, total polyunsaturated | 2.4400 | g |
| PUFA 18:2 | 2.1600 | g |
| PUFA 18:2 n-6 c,c | 2.1450 | g |
| PUFA 18:3 | 0.0840 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.0820 | g |
| PUFA 18:3 n-6 c,c,c | 0.0030 | g |
| PUFA 18:3i | 0.0000 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:2 n-6 c,c | 0.0830 | g |
| PUFA 20:3 | 0.0070 | g |
| PUFA 20:4 | 0.0910 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0120 | g |
| PUFA 22:6 n-3 (DHA) | 0.0020 | g |
| Fatty acids, total trans | 0.0930 | g |
| Fatty acids, total trans-monoenoic | 0.0780 | g |
| TFA 18:1 t | 0.0780 | g |
| TFA 18:2 t not further defined | 0.0150 | g |
| Fatty acids, total trans-polyenoic | 0.0150 | g |
| Cholesterol | 91.0000 | mg |
| Tryptophan | 0.3090 | g |
| Threonine | 1.1420 | g |
| Isoleucine | 1.2290 | g |
| Leucine | 2.1370 | g |
| Lysine | 2.3090 | g |
| Methionine | 0.7120 | g |
| Cystine | 0.2930 | g |
| Phenylalanine | 1.0790 | g |
| Tyrosine | 1.0290 | g |
| Valine | 1.3130 | g |
| Arginine | 1.6730 | g |
| Histidine | 1.0560 | g |
| Alanine | 1.4870 | g |
| Aspartic acid | 2.4290 | g |
| Glutamic acid | 3.9670 | g |
| Glycine | 1.1740 | g |
| Proline | 1.0500 | g |
| Serine | 1.0840 | g |
| Hydroxyproline | 0.0910 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 168227)
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