Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted
* 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 | 30% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 4.4 MG | 28% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 83.6 MG | 15% | |
| Vitamin B-12 | 0.4 UG | 15% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 246 MG | 20% | |
| Potassium, K | 250 MG | 5% | |
| Sodium, Na | 1,150 MG | 50% | |
| Zinc, Zn | 1.8 MG | 16% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 27.5 UG | 50% |
Nutrition Highlights
- Excellent source of protein with 21.4g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Rich source of Sodium, Na (50% of Daily Value per 100g).
- Rich source of Selenium, Se (50% of Daily Value per 100g).
- Good source of Thiamin (30% DV).
- Good source of Niacin (28% DV).
About Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted
Derived from the hind leg of a pig, this cut undergoes curing and is often smoked, resulting in a savory and flavorful meat. The "rump, bone-in" designation indicates the specific part of the leg used, while the "separable lean only" specification highlights that the nutritional information focuses just on the lean muscle. This type is generally lower in fat than other cuts, making it a good choice for those watching their intake. Remember, it is a significant source of protein, crucial for muscle repair, growth, and overall bodily function, and provides essential amino acids.
With its robust flavor profile, it lends itself well to various culinary applications. Sliced thinly, it's a staple in sandwiches and salads, adding a salty, smoky element. When diced, it can be incorporated into omelets, frittatas, and pasta dishes for added protein and taste. Roasted, as indicated, it offers a satisfying main course. However, due to the curing process, it often contains higher levels of sodium. Therefore, mindful consumption and balancing it with other low-sodium foods in your diet is recommended to manage sodium intake.
Compare Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted
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- Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted vs Pork, fresh, loin, sirloin (roasts), bone-in, separable lean only, cooked, roasted
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