Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, 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 | 27% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 7.1 MG | 45% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 98.6 MG | 18% | |
| Vitamin B-12 | 0.6 UG | 24% | |
| 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 | 10 MG | 1% | |
| Iron, Fe | 1.0 MG | 6% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 260 MG | 21% | |
| Potassium, K | 477 MG | 10% | |
| Sodium, Na | 841 MG | 37% | |
| Zinc, Zn | 2.4 MG | 21% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 46.2 UG | 84% |
Nutrition Highlights
- Excellent source of protein with 22.5g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (21% DV).
- Good source of Sodium, Na (37% DV).
- Good source of Zinc, Zn (21% DV).
- Rich source of Selenium, Se (84% of Daily Value per 100g).
- Good source of Thiamin (27% DV).
About Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, heated, roasted
This cut of meat comes from the hind leg of a pig that has been cured and cooked with its natural juices intact. The bone-in preparation helps retain moisture and flavor during roasting, resulting in tender, juicy meat with a rich taste. Because it's cured, it contains added sodium, so portion control is wise for those monitoring salt intake. On the positive side, it's a solid source of high-quality protein, providing over 22 grams per 100 grams, which supports muscle maintenance and repair. It's also relatively low in carbohydrates and contains a moderate amount of fat, some of which is saturated.
In the kitchen, this cut is often roasted whole and served as a centerpiece for meals, sliced for sandwiches, or diced into salads and casseroles. Its savory, slightly salty flavor pairs well with sweet glazes like honey or maple, as well as with fruits such as pineapple or apples. Because it's already cooked through the curing and roasting process, it can be enjoyed cold or quickly reheated without drying out. While it can be a convenient and flavorful protein option, balancing it with plenty of vegetables and whole grains helps create a more nutrient-diverse plate.
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