|
Pork, cured, ham, low sodium, lean and fat, cooked
| Calories 172 |
Calories from Fat 73 |
|
|
|
[1] |
| Nutrient | Quantity | Units |
|---|
| Alcohol, ethyl | 0.00 | g | | Ash | 4.00 | g | | Betaine | 5.90 | mg | | Caffeine | 0.00 | mg | | Calcium, Ca | 8.00 | mg | | Carbohydrate, by difference | 0.30 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 0.00 | mcg | | Cholesterol | 58.00 | mg | | Choline, total | 87.20 | mg | | Copper, Cu | 0.13 | mg | | Cryptoxanthin, beta | 0.00 | mcg | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 720.00 | kJ | | Energy | 172.00 | kcal | | Fatty acids, total monounsaturated | 4.00 | g | | Fatty acids, total polyunsaturated | 1.01 | g | | Fatty acids, total saturated | 2.78 | g | | Fiber, total dietary | 0.00 | g | | Folate, DFE | 3.00 | mcg_DFE | | Folate, food | 3.00 | mcg | | Folate, total | 3.00 | mcg | | Folic acid | 0.00 | mcg | | Iron, Fe | 1.37 | mg | | Lutein + zeaxanthin | 0.00 | mcg | | Lycopene | 0.00 | mcg | | Magnesium, Mg | 21.00 | mg | | Niacin | 5.74 | mg | | Phosphorus, P | 265.00 | mg | | Potassium, K | 386.00 | mg | | Protein | 22.30 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.31 | mg | | Selenium, Se | 19.50 | mcg | | Sodium, Na | 969.00 | mg | | Sugars, total | 0.00 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.73 | mg | | Total lipid (fat) | 8.30 | g | | Vitamin A, IU | 0.00 | IU | | Vitamin A, RAE | 0.00 | mcg_RAE | | Vitamin B-12 | 0.69 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.33 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Vitamin D | 33.00 | IU | | Vitamin D (D2 + D3) | 0.80 | mcg | | Vitamin D3 (cholecalciferol) | 0.80 | mcg | | Vitamin E (alpha-tocopherol) | 0.28 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 0.00 | mcg | | Water | 65.10 | g | | Zinc, Zn | 2.55 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
|
