Pork, cured, ham -- water added, slice, boneless, 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 | 34% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 5.8 MG | 36% | |
| Pantothenic acid | 0.8 MG | 15% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 77.8 MG | 14% | |
| Vitamin B-12 | 0.5 UG | 20% | |
| Vitamin A, RAE | 13 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin D (D2 + D3) | 0.9 UG | 5% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 281 MG | 22% | |
| Potassium, K | 334 MG | 7% | |
| Sodium, Na | 1,212 MG | 53% | |
| Zinc, Zn | 1.9 MG | 18% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 38.8 UG | 71% |
Nutrition Highlights
- Good source of protein with 18.6g per 100g.
- Good source of Phosphorus, P (22% DV).
- Rich source of Sodium, Na (53% of Daily Value per 100g).
- Rich source of Selenium, Se (71% of Daily Value per 100g).
- Good source of Thiamin (34% DV).
- Good source of Niacin (36% DV).
About Pork, cured, ham -- water added, slice, boneless, separable lean and fat, heated, pan-broil
This popular deli meat is a versatile protein source that's been cured and processed with added water to enhance moisture and tenderness. When prepared by pan-broiling, it develops a lightly crisp exterior while maintaining a juicy interior. The curing process typically involves salt, nitrates, and sometimes sugar, which contributes to its distinctive savory flavor and extended shelf life.
From a nutritional standpoint, it offers a substantial amount of protein per serving while remaining relatively moderate in calories. The fat content is moderate, with most of it being saturated fat, so portion control is advisable for those monitoring their fat intake. The added water during processing helps keep the meat moist but also means it may contain higher sodium levels than fresh pork cuts. This makes it important to consider if you're watching your sodium intake. The minimal carbohydrate content and absence of fiber are typical for cured meats, making it suitable for low-carb dietary approaches.
In culinary applications, it shines in sandwiches, breakfast platters, and as a quick protein addition to salads. Its pre-cooked nature makes it convenient for fast meals - simply heat through in a pan for a few minutes until lightly browned. Many people enjoy it alongside eggs for breakfast or chopped into omelets. It also works well in cold preparations like charcuterie boards or wrapped around vegetables for appetizers. When cooking, the pan-broiling method helps render some of the fat while creating appealing caramelization on the edges.
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