Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 23% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 3.8 MG | 24% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 72.4 MG | 13% | |
| Vitamin B-12 | 0.5 UG | 22% | |
| Vitamin A, RAE | 10 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 0.6 MG | 4% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 205 MG | 16% | |
| Potassium, K | 213 MG | 5% | |
| Sodium, Na | 990 MG | 43% | |
| Zinc, Zn | 1.6 MG | 14% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 36 UG | 65% |
Nutrition Highlights
- Good source of protein with 16.1g per 100g.
- Good source of Sodium, Na (43% DV).
- Rich source of Selenium, Se (65% of Daily Value per 100g).
- Good source of Thiamin (23% DV).
- Good source of Niacin (24% DV).
- Good source of Vitamin B-12 (22% DV).
About Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated
This meat comes from the rear leg of a pig that has been cured and processed with added water to enhance moisture and texture. The bone-in cut retains the natural structure, and the separable lean and fat portions allow for flexibility in preparation. It's a protein-rich option, providing over 16 grams of protein per 100 grams, which supports muscle maintenance and repair. While it contains a moderate amount of fat—around 12 grams per serving—most of it is in the separable fat, which can be trimmed if desired. The carbohydrate content is minimal, making it suitable for low-carb or ketogenic diets, though it contains no dietary fiber.
In the kitchen, this cut is often roasted, baked, or slow-cooked to bring out its savory flavor and tender texture. The bone adds depth to broths and stews, while the cured nature means it's already seasoned, reducing the need for extra salt. It can be sliced for sandwiches, diced into casseroles, or served as a main dish alongside vegetables. For those mindful of sodium intake, it's worth noting that cured meats tend to be higher in salt, so pairing it with fresh produce or rinsing before cooking can help balance the meal. Its versatility and rich taste make it a popular choice for hearty, satisfying dishes.
Compare Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated
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