Pork, cured, salt pork, raw
* 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 | 18% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 1.6 MG | 10% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 19.3 MG | 4% | |
| Vitamin B-12 | 0.3 UG | 12% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.4 MG | 2% | |
| Magnesium, Mg | 7 MG | 2% | |
| Phosphorus, P | 52 MG | 4% | |
| Potassium, K | 66 MG | 1% | |
| Sodium, Na | 2,684 MG | 117% | |
| Zinc, Zn | 0.9 MG | 8% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 5.8 UG | 11% |
Nutrition Highlights
- Rich source of Sodium, Na (117% of Daily Value per 100g).
About Pork, cured, salt pork, raw
Often found in the refrigerated section, this ingredient is essentially pork belly that has been preserved with salt. The curing process typically involves a dry rub of salt, sometimes with additional spices, which draws moisture out of the meat and inhibits bacterial growth, allowing for longer storage. Because of its high fat content and lack of carbohydrates, it provides a significant amount of energy, making it a calorically dense food. While it contributes a small amount of protein, it's the fat that dominates the nutritional profile.
Due to the curing process, salt pork is very high in sodium. This should be a major consideration if you are watching your salt intake due to health concerns. In cooking, it's primarily used as a flavoring agent, adding a rich, savory, and salty taste to dishes. It's often diced and rendered to release its fat, which can then be used to cook other ingredients. Common uses include flavoring beans, greens, stews, and chowders, or as a component in dishes like Southern-style cornbread. Remember to use it sparingly to avoid excessive fat and sodium consumption.
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