Pork, cured, ham with natural juices, 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 | 0.2 MG | 20% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 6.2 MG | 39% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.3 MG | 20% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 116.7 MG | 21% | |
| Vitamin B-12 | 0.6 UG | 24% | |
| 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 | 9 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 248 MG | 20% | |
| Potassium, K | 289 MG | 6% | |
| Sodium, Na | 839 MG | 36% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 43.7 UG | 79% |
Nutrition Highlights
- Excellent source of protein with 22.8g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Good source of Sodium, Na (36% DV).
- Good source of Zinc, Zn (20% DV).
- Rich source of Selenium, Se (79% of Daily Value per 100g).
- Good source of Thiamin (20% DV).
About Pork, cured, ham with natural juices, slice, bone-in, separable lean and fat, unheated
This prepared meat is a flavorful and convenient protein source, often enjoyed as a centerpiece of a meal or as a versatile ingredient. It's ham, cured and preserved with natural juices, offering a savory taste profile. The presence of both lean and fat components contributes to its rich flavor and texture. With a high protein content and virtually no carbohydrates or fiber, this food can contribute significantly to daily protein needs while remaining relatively low in overall calories. However, it's important to be mindful of its sodium content, as curing processes often involve salt for preservation.
Nutritionally, the primary benefit is the substantial protein content, crucial for building and repairing tissues, as well as supporting overall satiety. The fat content provides energy and aids in the absorption of fat-soluble vitamins. Common culinary applications include slicing for sandwiches, adding to salads, or enjoying it as part of a breakfast spread. It can also be incorporated into various cooked dishes, such as casseroles, omelets, or pasta sauces, adding a salty, umami flavor. When integrating this meat into your diet, consider portion sizes and balance it with other nutrient-rich foods to maintain a well-rounded eating plan.
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