cured-pork
Ham
Ham is a cured-pork. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Sliced, cured · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 164 kcal |
| Protein | 16.6 g |
| Carbohydrate | 3.6 g |
| of which sugars | 1 g |
| Fibre | 1.3 g |
| Fat | 8.8 g |
| of which saturates | 0.5 g |
| Monounsaturated fat | 4.4 g |
| Polyunsaturated fat | 0.8 g |
| Cholesterol | 57 mg |
| Sodium | 814 mg |
| Potassium | 287 mg |
| Calcium | 24 mg |
| Iron | 1 mg |
| Magnesium | 22 mg |
| Phosphorus | 153 mg |
| Zinc | 1.4 mg |
| Copper | 0.1 mg |
| Manganese | 0.6 mg |
| Selenium | 20.7 µg |
| Vitamin A | 0 µg |
| Vitamin C | 4 mg |
| Vitamin D | 0.7 µg |
| Vitamin E | 0.1 mg |
| Vitamin K | 0 µg |
| Thiamin | 0.6 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2.9 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 7 µg |
| Vitamin B12 | 0.4 µg |
| Choline | 81.9 mg |
USDA FDC SR Legacy record 173864. USDA's regular sliced cured ham (about 11% fat), the closest published match to the back or Canadian bacon used for eggs Benedict.