Pork, cured, ham, separable fat, boneless, heated
* 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 | 0.1 MG | 7% | |
| Niacin | 3.1 MG | 19% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 1 UG | 0% | |
| Vitamin B-12 | 0.3 UG | 13% | |
| Vitamin A, RAE | 12 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin D (D2 + D3) | 1.9 UG | 10% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 169 MG | 14% | |
| Potassium, K | 195 MG | 4% | |
| Sodium, Na | 677 MG | 29% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.3 MG | 37% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 16 UG | 29% |
Nutrition Highlights
- Good source of Sodium, Na (29% DV).
- Good source of Copper, Cu (37% DV).
- Good source of Selenium, Se (29% DV).
- Good source of Thiamin (23% DV).
About Pork, cured, ham, separable fat, boneless, heated
Pork fat, when separated from the lean meat and cured, becomes a concentrated source of energy and flavor. This particular cut is often used in charcuterie and gourmet cooking, where its rich, savory taste enhances dishes without needing large quantities. Because it is boneless and pre-cooked, it offers convenience for quick meal preparation, though its high fat content means it should be enjoyed in moderation, especially by those monitoring saturated fat intake.
Nutritionally, this cut is extremely calorie-dense, with the majority of its calories coming from fat—over half its weight. It contains virtually no carbohydrates or fiber, making it unsuitable as a primary protein source but excellent for adding richness to recipes. The small amount of protein it provides is of lower quality compared to lean cuts, as it lacks the muscle-building amino acids found in leaner meats. Chefs often use it to flavor beans, greens, or stews, where a little goes a long way in building depth of flavor. For those seeking to reduce fat intake, trimming visible fat or using it sparingly as a seasoning rather than a main ingredient can help balance its indulgent qualities with healthier meal planning.
Compare Pork, cured, ham, separable fat, boneless, heated
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