Pork, cured, ham -- water added, shank, 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 | 0.3 MG | 21% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 5.1 MG | 32% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.3 MG | 20% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 91.1 MG | 17% | |
| Vitamin B-12 | 0.6 UG | 25% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 216 MG | 17% | |
| Potassium, K | 241 MG | 5% | |
| Sodium, Na | 1,060 MG | 46% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 26.2 UG | 48% |
Nutrition Highlights
- Excellent source of protein with 20.9g per 100g, great for muscle building and recovery.
- Good source of Sodium, Na (46% DV).
- Good source of Zinc, Zn (28% DV).
- Good source of Selenium, Se (48% DV).
- Good source of Thiamin (21% DV).
- Good source of Niacin (32% DV).
About Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted
This savory food is a popular cured meat derived from the hind leg of a pig. The "shank" portion, specifically, refers to the lower leg, and the "bone-in" nature of this prepared ham means that it retains its structural integrity during cooking, adding flavor and moisture. The provided nutritional information is for the "separable lean only" portion, which is important to note for those watching their fat intake. The curing process, often involving salt, nitrates, and sometimes sugar, helps preserve the meat and imparts a distinctive flavor.
A primary benefit of this food is its high protein content, essential for building and repairing tissues, and supporting overall satiety. However, it's important to consider its sodium content, which can be elevated due to the curing process. While the carbohydrate and fiber content is negligible, the fat content should be monitored, as it can vary depending on the cut and preparation method. Choosing the leanest cuts and controlling portion sizes can help manage fat intake.
Roasted ham, especially the shank portion, is a versatile option. It can be served as a centerpiece for celebratory meals, sliced for sandwiches, or incorporated into various dishes. Its rich flavor pairs well with both sweet and savory accompaniments, like honey-glazed carrots or a side of creamy mashed potatoes. Leftovers can be repurposed in salads, omelets, and soups, offering a convenient source of protein and flavor.
Compare Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted
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