Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, heated, pan-broil
* 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 | 31% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 5.2 MG | 33% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 81.8 MG | 15% | |
| Vitamin B-12 | 0.6 UG | 23% | |
| Vitamin A, RAE | 12 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 251 MG | 20% | |
| Potassium, K | 280 MG | 6% | |
| Sodium, Na | 1,309 MG | 57% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 28.7 UG | 52% |
Nutrition Highlights
- Excellent source of protein with 20.8g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Rich source of Sodium, Na (57% of Daily Value per 100g).
- Good source of Zinc, Zn (20% DV).
- Rich source of Selenium, Se (52% of Daily Value per 100g).
- Good source of Thiamin (31% DV).
About Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, heated, pan-broil
This savory cut comes from the hind leg of a pig that has been cured and processed, then sliced and sold with the bone intact. It's a protein-rich option that delivers about 21 grams of protein per 100-gram serving, making it a solid choice for those looking to meet daily protein needs. However, it also contains nearly 9 grams of fat per serving, with a portion of that being saturated fat, so moderation is key for those watching their fat intake. It's low in carbohydrates and contains no fiber, which means it fits into low-carb eating patterns but should be balanced with fiber-rich foods elsewhere in the diet.
In the kitchen, this cut is versatile and quick to prepare. Pan-broiling is a popular method, as it helps render some of the fat while creating a slightly crisp exterior and keeping the interior juicy. It can be served as a main dish alongside vegetables or grains, or used in sandwiches, salads, and casseroles. Because it's already cured, it has a longer shelf life than fresh meat, but it's still best consumed within a few days of purchase or after cooking. Its bold, salty flavor means a little goes a long way, making it easy to add depth to meals without needing large portions.
Compare Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, heated, pan-broil
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