Pork, cured, ham, rump, bone-in, separable lean only, 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 | 43% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 7.0 MG | 44% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 91.9 MG | 17% | |
| Vitamin B-12 | 0.6 UG | 23% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 267 MG | 21% | |
| Potassium, K | 385 MG | 8% | |
| Sodium, Na | 737 MG | 32% | |
| Zinc, Zn | 2.6 MG | 24% | |
| Copper, Cu | 0.9 MG | 96% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.4 UG | 39% |
Nutrition Highlights
- Excellent source of protein with 24.5g per 100g, great for muscle building and recovery.
- Very low in fat (2.9g per 100g).
- Good source of Phosphorus, P (21% DV).
- Good source of Sodium, Na (32% DV).
- Good source of Zinc, Zn (24% DV).
- Rich source of Copper, Cu (96% of Daily Value per 100g).
About Pork, cured, ham, rump, bone-in, separable lean only, unheated
This cut of pork is a lean, protein-rich option that comes from the hind leg of a pig, specifically the rump portion with the bone left in. Because it's cured, it has a savory, slightly salty flavor and a firmer texture than fresh pork. With 24.5 grams of protein per 100 grams, it's an excellent source for supporting muscle maintenance and repair, making it a favorite among those looking to boost their protein intake without excess fat. It's also low in carbohydrates and contains minimal fat, which can be appealing for people following lower-carb or calorie-conscious diets.
While it offers substantial protein, it's worth noting that cured meats can be higher in sodium due to the preservation process, so moderation is key, especially for those monitoring salt intake. This cut is typically used in a variety of dishes, from hearty stews and soups to sandwiches and charcuterie boards. Its rich flavor pairs well with sweet and tangy glazes, making it a popular choice for holiday roasts or slow-cooked meals where the bone helps enhance the depth of flavor. Whether served cold in slices or gently heated to preserve its tenderness, it's a versatile ingredient that can add both nutrition and taste to your meals.
Compare Pork, cured, ham, rump, bone-in, separable lean only, unheated
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