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![]() Nutrition facts for a little less than ¼ pound (100 grams) of Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil. |
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Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil
| Calories 131 |
Calories from Fat 38 |
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[1] |
| Nutrient | Quantity | Units |
|---|
| Alanine | 1.30 | g | | Alcohol, ethyl | 0.00 | g | | Arginine | 1.41 | g | | Ash | 4.06 | g | | Aspartic acid | 1.92 | g | | Betaine | 5.50 | mg | | Caffeine | 0.00 | mg | | Calcium, Ca | 11.00 | mg | | Carbohydrate, by difference | 1.03 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 0.00 | mcg | | Cholesterol | 65.00 | mg | | Choline, total | 90.20 | mg | | Copper, Cu | 0.12 | mg | | Cryptoxanthin, beta | 0.00 | mcg | | Cystine | 0.25 | g | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 131.00 | kcal | | Energy | 548.00 | kJ | | Fatty acids, total monounsaturated | 1.99 | g | | Fatty acids, total polyunsaturated | 0.69 | g | | Fatty acids, total saturated | 1.44 | g | | Fatty acids, total trans | 0.04 | g | | Fatty acids, total trans-monoenoic | 0.02 | g | | Fatty acids, total trans-polyenoic | 0.02 | g | | Fiber, total dietary | 0.00 | g | | Folate, DFE | 2.00 | mcg_DFE | | Folate, food | 2.00 | mcg | | Folate, total | 2.00 | mcg | | Folic acid | 0.00 | mcg | | Fructose | 0.06 | g | | Galactose | 0.00 | g | | Glucose (dextrose) | 1.29 | g | | Glutamic acid | 3.15 | g | | Glycine | 1.15 | g | | Histidine | 0.96 | g | | Hydroxyproline | 0.14 | g | | Iron, Fe | 1.12 | mg | | Isoleucine | 0.99 | g | | Lactose | 0.00 | g | | Leucine | 1.77 | g | | Lutein + zeaxanthin | 0.00 | mcg | | Lycopene | 0.00 | mcg | | Lysine | 1.86 | g | | Magnesium, Mg | 20.00 | mg | | Maltose | 0.00 | g | | Manganese, Mn | 0.02 | mg | | Menaquinone-4 | 3.40 | mcg | | Methionine | 0.53 | g | | Niacin | 5.44 | mg | | Pantothenic acid | 0.73 | mg | | Phenylalanine | 0.88 | g | | Phosphorus, P | 260.00 | mg | | Potassium, K | 289.00 | mg | | Proline | 0.95 | g | | Protein | 22.04 | g | | Retinol | 12.00 | mcg | | Riboflavin | 0.18 | mg | | Selenium, Se | 30.00 | mcg | | Serine | 0.86 | g | | Sodium, Na | 1374.00 | mg | | Sucrose | 0.32 | g | | Sugars, total | 1.67 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.38 | mg | | Threonine | 0.99 | g | | Tocopherol, beta | 0.00 | mg | | Tocopherol, delta | 0.00 | mg | | Tocopherol, gamma | 0.05 | mg | | Total lipid (fat) | 4.30 | g | | Tryptophan | 0.21 | g | | Tyrosine | 0.71 | g | | Valine | 1.11 | g | | Vitamin A, IU | 38.00 | IU | | Vitamin A, RAE | 12.00 | mcg_RAE | | Vitamin B-12 | 0.58 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.46 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Vitamin E (alpha-tocopherol) | 0.26 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 0.00 | mcg | | Water | 68.58 | g | | Zinc, Zn | 2.29 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- Nutrient Data Laboratory, ARS, USDA. "Ham and ham products, NFNAP". 2003 Beltsville MD
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