Pork, cured, ham and water product, shank, bone-in, separable lean and fat, heated, roasted
* 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 | 0.4 MG | 30% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 4.2 MG | 26% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.3 MG | 20% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 75.2 MG | 14% | |
| Vitamin B-12 | 0.4 UG | 18% | |
| Vitamin A, RAE | 12 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1 MG | 6% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 193 MG | 15% | |
| Potassium, K | 216 MG | 5% | |
| Sodium, Na | 945 MG | 41% | |
| Zinc, Zn | 2.4 MG | 21% | |
| Copper, Cu | 0.2 MG | 18% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 37.3 UG | 68% |
Nutrition Highlights
- Good source of protein with 18.2g per 100g.
- Good source of Sodium, Na (41% DV).
- Good source of Zinc, Zn (21% DV).
- Rich source of Selenium, Se (68% of Daily Value per 100g).
- Good source of Thiamin (30% DV).
- Good source of Niacin (26% DV).
About Pork, cured, ham and water product, shank, bone-in, separable lean and fat, heated, roasted
Often enjoyed as a savory centerpiece or sliced for sandwiches, this processed meat is a popular choice. It's pork that's been cured, typically with salt, and often smoked to enhance flavor and preservation. The provided nutrition data highlights a significant protein source, essential for muscle building and repair, along with a notable fat content. While it offers essential nutrients like iron and B vitamins, the curing process often involves sodium, which should be considered as part of your overall diet.
When incorporating this particular cut into your meals, consider portion sizes due to the high fat content. Roasting it at a lower temperature can help render some of the fat, making it more palatable. It's a versatile protein, delicious served alongside roasted vegetables or incorporated into breakfast dishes like omelets. You can also dice it to add a salty, umami flavor to soups and stews. Remember to balance it with plenty of fresh produce to create a well-rounded and nutritious meal.
Compare Pork, cured, ham and water product, shank, bone-in, separable lean and fat, heated, roasted
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