meat
Ham Hock
Ham Hock is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Cured, smoked · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 171 kcal |
| Protein | 19.1 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 10.5 g |
| of which saturates | 3.2 g |
| Monounsaturated fat | 5.1 g |
| Polyunsaturated fat | 1.2 g |
| Cholesterol | 89 mg |
| Sodium | 1050 mg |
| Potassium | 47 mg |
| Calcium | 19 mg |
| Iron | 1.1 mg |
| Magnesium | 6 mg |
| Phosphorus | 60 mg |
| Zinc | 2.4 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 26.3 µg |
| Vitamin A | 23 µg |
| Vitamin C | 0 mg |
| Vitamin E | 0.2 mg |
| Vitamin K | 0 µg |
USDA FDC SR Legacy record 169157. USDA's closest published hock record is pickled rather than smoked; both are cured pork knuckle simmered for hours to season a pot of beans or greens, and the macro profile is a reasonable stand-in where no smoked-hock record exists.