Pork, cured, ham, 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 | 0.4 MG | 37% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 6.4 MG | 40% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 82.5 MG | 15% | |
| Vitamin B-12 | 0.5 UG | 23% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 243 MG | 19% | |
| Potassium, K | 339 MG | 7% | |
| Sodium, Na | 816 MG | 35% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.3 MG | 39% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 20.5 UG | 37% |
Nutrition Highlights
- Excellent source of protein with 21.6g per 100g, great for muscle building and recovery.
- Good source of Sodium, Na (35% DV).
- Good source of Zinc, Zn (20% DV).
- Good source of Copper, Cu (39% DV).
- Good source of Selenium, Se (37% DV).
- Good source of Thiamin (37% DV).
About Pork, cured, ham, shank, bone-in, separable lean and fat, unheated
Rich in protein and a source of essential nutrients, this cured meat offers a savory addition to a balanced diet. Its high protein content, approximately 21.6 grams per 100-gram serving, supports muscle maintenance and satiety. While providing minimal carbohydrates and fiber, the fat content should be considered, as it contributes to a significant portion of the caloric intake. This type of ham also contains minerals like iron and zinc, vital for oxygen transport and immune function, respectively. However, due to the curing process, sodium levels are often elevated, so moderation is key, especially for individuals managing blood pressure.
This cut, particularly with the bone-in component, lends itself to various culinary applications. Sliced thinly, it's a classic component of sandwiches and charcuterie boards. When cooked, the bone adds flavor and richness to stews and soups. The shank portion, with its marbled fat, can be braised or slow-cooked for tender, flavorful results. Whether enjoyed as a flavorful addition to a meal or as a protein-rich snack, mindful portioning and pairing with fiber-rich vegetables can help incorporate this cured meat into a healthful eating pattern.
Compare Pork, cured, ham, shank, bone-in, separable lean and fat, unheated
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