Pork, cured, ham -- water added, rump, 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 | 0.2 MG | 20% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 57.8 MG | 11% | |
| Vitamin B-12 | 0.5 UG | 21% | |
| Vitamin A, RAE | 10 UG | 1% | |
| 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 | 1.0 MG | 6% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 218 MG | 17% | |
| Potassium, K | 199 MG | 4% | |
| Sodium, Na | 1,069 MG | 46% | |
| Zinc, Zn | 1.3 MG | 12% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 26.4 UG | 48% |
Nutrition Highlights
- Good source of protein with 14.0g per 100g.
- Good source of Sodium, Na (46% DV).
- Good source of Selenium, Se (48% DV).
- Good source of Thiamin (20% DV).
- Good source of Niacin (30% DV).
- Good source of Vitamin B-12 (21% DV).
About Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated
Derived from the hindquarters of a pig, this cured meat offers a concentrated source of protein, crucial for building and repairing tissues, and the maintenance of overall bodily function. The presence of fat, while contributing to the calorie count, provides essential fatty acids, and aids in the absorption of fat-soluble vitamins. Be mindful, however, of the sodium content inherent in cured meats; excessive consumption could elevate blood pressure. The specific cut, rump, denotes its origin from the rear of the animal.
This bone-in ham, with separable lean and fat, offers versatility in the kitchen. The water added during processing can impact the texture and moisture content. It's often enjoyed unheated, as a flavorful addition to sandwiches or salads. Alternatively, it can be gently warmed to enhance its taste. Consider pairing it with fresh fruits and vegetables to create a balanced meal. Its savory flavor profile makes it a popular choice for charcuterie boards and breakfast dishes.
Compare Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated
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