Pork, cured, ham -- water added, slice, 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 | 0.4 MG | 29% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 4.4 MG | 27% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 63.2 MG | 11% | |
| Vitamin B-12 | 0.4 UG | 16% | |
| 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 | 8 MG | 1% | |
| Iron, Fe | 1.0 MG | 5% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 220 MG | 18% | |
| Potassium, K | 213 MG | 5% | |
| Sodium, Na | 1,011 MG | 44% | |
| Zinc, Zn | 1.7 MG | 16% | |
| Copper, Cu | 0.2 MG | 20% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 32 UG | 58% |
Nutrition Highlights
- Good source of protein with 15.7g per 100g.
- Good source of Sodium, Na (44% DV).
- Good source of Copper, Cu (20% DV).
- Rich source of Selenium, Se (58% of Daily Value per 100g).
- Good source of Thiamin (29% DV).
- Good source of Niacin (27% DV).
About Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, unheated
Derived from the hind legs of pigs and preserved through curing, this popular food is a staple in many cuisines. The curing process, which typically involves salt, often sugar, and sometimes nitrates or nitrites, not only preserves the meat but also imparts a distinctive flavor profile. This particular variety includes water added, which can affect the final texture and fat content. Nutritionally, it's a good source of high-quality protein, essential for building and repairing tissues. However, it's important to be mindful of its relatively high fat content, especially saturated fat, which should be consumed in moderation as part of a balanced diet. The curing process also contributes to a higher sodium content, a factor to consider for those managing blood pressure.
In the kitchen, this versatile food shines in various preparations. It's frequently enjoyed cold, sliced thinly as a sandwich filling or as part of a charcuterie board. It's also a star in cooked dishes, adding a savory depth to soups and stews. Think of it as a delicious addition to omelets, frittatas, and quiches. The bone-in version, as described here, is often used to add flavor to beans and other slow-cooked dishes. When incorporating this into your diet, opt for lean cuts and be mindful of portion sizes to help manage fat and sodium intake.
Compare Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, unheated
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