Pork, cured, ham and water product, shank, 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 | 0.5 MG | 46% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 3.3 MG | 20% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 67.9 MG | 12% | |
| Vitamin B-12 | 0.5 UG | 20% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.8 MG | 5% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 188 MG | 15% | |
| Potassium, K | 215 MG | 5% | |
| Sodium, Na | 936 MG | 41% | |
| Zinc, Zn | 1.9 MG | 17% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 24.1 UG | 44% |
Nutrition Highlights
- Good source of protein with 14.3g per 100g.
- Good source of Sodium, Na (41% DV).
- Good source of Selenium, Se (44% DV).
- Good source of Thiamin (46% DV).
- Good source of Niacin (20% DV).
- Good source of Vitamin B-12 (20% DV).
About Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated
This cut comes from the lower portion of a cured pork leg, often sold with the bone in and containing both lean meat and fat. It's a processed product, typically preserved with salt and other curing agents, which gives it a distinct savory flavor and longer shelf life. Because it's not heated before packaging, the texture remains firm and the fat content is more pronounced compared to fully cooked versions.
Nutritionally, it's a good source of protein, providing over 14 grams per 100 grams, which supports muscle maintenance and repair. However, the fat content is relatively high at 20 grams per 100 grams, with much of it being saturated fat. It also contains minimal carbohydrates and no fiber, making it a low-carb option but not particularly filling on its own. The curing process means it can be high in sodium, so portion control is important for those monitoring salt intake.
In the kitchen, it's often roasted or baked slowly to render the fat and develop a tender, flavorful result. The bone adds richness to broths and stews, while the meat can be sliced for sandwiches, diced into casseroles, or served as a centerpiece for meals. Its bold taste pairs well with sweet glazes, tangy mustards, or acidic fruits like pineapple or apples to balance the richness.
Compare Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated
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