Pork, fresh, leg (ham), rump half, separable lean and fat, 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 | 0.5 MG | 42% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 69.6 MG | 13% | |
| Vitamin B-12 | 0.4 UG | 17% | |
| Vitamin A, RAE | 5 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.5 UG | 3% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 216 MG | 17% | |
| Potassium, K | 356 MG | 8% | |
| Sodium, Na | 73 MG | 3% | |
| Zinc, Zn | 1.7 MG | 15% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 19.7 UG | 36% |
Nutrition Highlights
- Excellent source of protein with 20.3g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (36% DV).
- Good source of Thiamin (42% DV).
- Good source of Riboflavin (24% DV).
- Good source of Niacin (35% DV).
- Good source of Vitamin B-6 (30% DV).
About Pork, fresh, leg (ham), rump half, separable lean and fat, raw
Sourced from the hind leg of a pig, this cut of meat offers a substantial source of protein and essential nutrients. Primarily composed of lean muscle, it provides a complete protein profile, making it a valuable building block for the body. The presence of fat, while contributing to the calorie count, also enhances flavor and can be a source of fat-soluble vitamins. This particular cut is naturally devoid of carbohydrates and fiber, making it a suitable option for those following low-carb or ketogenic diets, but it's important to be mindful of portion sizes due to the overall caloric density.
Considering its nutrient composition, this cut of pork is a good source of iron, zinc, and B vitamins, particularly thiamin, crucial for energy metabolism and nervous system function. When preparing it, the cooking method can significantly impact its nutritional value and fat content. Grilling, roasting, or baking are excellent choices, as they allow excess fat to render off. This versatile cut can be incorporated into various dishes, from slow-cooked roasts and pulled pork to flavorful steaks and stir-fries. Proper cooking is essential to ensure food safety and maximize the enjoyment of this protein-rich food.
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