Pork, cured, ham -- water added, 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 | 0.3 MG | 26% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 3.4 MG | 21% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 68.6 MG | 12% | |
| Vitamin B-12 | 0.3 UG | 13% | |
| Vitamin A, RAE | 9 UG | 1% | |
| 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 | 0.7 MG | 4% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 214 MG | 17% | |
| Potassium, K | 219 MG | 5% | |
| Sodium, Na | 964 MG | 42% | |
| Zinc, Zn | 1.8 MG | 17% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 35.7 UG | 65% |
Nutrition Highlights
- Good source of protein with 16.7g per 100g.
- Good source of Sodium, Na (42% DV).
- Rich source of Selenium, Se (65% of Daily Value per 100g).
- Good source of Thiamin (26% DV).
- Good source of Niacin (21% DV).
About Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, unheated
Derived from the hind leg of a pig, this cured meat offers a concentrated source of protein, crucial for building and repairing tissues, along with essential amino acids. The curing process, often involving salt, nitrates, and sometimes sugar, imparts a distinctive flavor and texture, but also contributes to its relatively high sodium content. While it provides some B vitamins, iron, and zinc, the significant fat content, especially saturated fat, warrants mindful portion control, particularly for those managing cholesterol levels or cardiovascular health. The curing process can also introduce potential carcinogens, so moderation is advised.
In culinary applications, this cut of pork, when cured, is highly versatile. The bone-in shank offers a rich flavor that infuses the meat during cooking. It's frequently enjoyed sliced as part of a breakfast spread, incorporated into sandwiches, or served as a centerpiece for a meal. Popular preparations involve slow-cooking, roasting, or grilling, allowing the fat to render and the meat to become tender. Consider pairing it with fiber-rich vegetables and whole grains to create a balanced and satisfying meal. Be mindful of the sodium content and adjust seasoning accordingly.
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