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Food Nutrients All Food Categories | Pork Products

Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil

Nutrient	Value per 100 grams of edible portion	1.000 slice 446.00 g	1.000 serving (3 oz) 85.00 g
Proximates
Energy	155.00 kcal	691.300 kcal	131.750 kcal
Galactose	0.00 g	0.000 g	0.000 g
Protein	19.85 g	88.531 g	16.873 g
Fiber, total dietary	0.00 g	0.000 g	0.000 g
Glucose (dextrose)	1.03 g	4.594 g	0.875 g
Total lipid (fat)	7.78 g	34.699 g	6.613 g
Energy	649.00 kJ	2894.540 kJ	551.650 kJ
Caffeine	0.00 mg	0.000 mg	0.000 mg
Fructose	0.00 g	0.000 g	0.000 g
Water	67.21 g	299.757 g	57.128 g
Ash	3.75 g	16.725 g	3.188 g
Theobromine	0.00 mg	0.000 mg	0.000 mg
Maltose	0.00 g	0.000 g	0.000 g
Alcohol, ethyl	0.00 g	0.000 g	0.000 g
Sucrose	0.00 g	0.000 g	0.000 g
Carbohydrate, by difference	1.41 g	6.289 g	1.198 g
Sugars, total	1.03 g	4.594 g	0.875 g
Lactose	0.00 g	0.000 g	0.000 g
Minerals
Sodium, Na	1188.00 mg	5298.480 mg	1009.800 mg
Magnesium, Mg	19.00 mg	84.740 mg	16.150 mg
Copper, Cu	0.13 mg	0.584 mg	0.111 mg
Potassium, K	281.00 mg	1253.260 mg	238.850 mg
Zinc, Zn	2.16 mg	9.634 mg	1.836 mg
Manganese, Mn	0.02 mg	0.098 mg	0.019 mg
Iron, Fe	0.90 mg	4.014 mg	0.765 mg
Phosphorus, P	250.00 mg	1115.000 mg	212.500 mg
Calcium, Ca	11.00 mg	49.060 mg	9.350 mg
Selenium, Se	23.80 µg	106.148 µg	20.230 µg
Vitamins
Tocopherol, delta	0.00 mg	0.000 mg	0.000 mg
Lycopene	0.00 µg	0.000 µg	0.000 µg
Carotene, beta	0.00 µg	0.000 µg	0.000 µg
Vitamin C, total ascorbic acid	0.00 mg	0.000 mg	0.000 mg
Vitamin A, RAE	11.00 µg	49.060 µg	9.350 µg
Vitamin B-12	0.44 µg	1.962 µg	0.374 µg
Vitamin E (alpha-tocopherol)	0.15 mg	0.669 mg	0.128 mg
Retinol	11.00 µg	49.060 µg	9.350 µg
Thiamin	0.37 mg	1.668 mg	0.318 mg
Pantothenic acid	0.58 mg	2.587 mg	0.493 mg
Cryptoxanthin, beta	0.00 µg	0.000 µg	0.000 µg
Vitamin B-6	0.43 mg	1.904 mg	0.363 mg
Tocopherol, gamma	0.05 mg	0.223 mg	0.043 mg
Tocopherol, beta	0.01 mg	0.045 mg	0.009 mg
Niacin	4.86 mg	21.653 mg	4.127 mg
Folate, total	2.00 µg	8.920 µg	1.700 µg
Riboflavin	0.18 mg	0.789 mg	0.150 mg
Carotene, alpha	0.00 µg	0.000 µg	0.000 µg
Lutein + zeaxanthin	0.00 µg	0.000 µg	0.000 µg
Vitamin A, IU	38.00 IU	169.480 IU	32.300 IU
Lipids
8:0	0.00 g	0.000 g	0.000 g
12:0	0.00 g	0.018 g	0.003 g
15:1	0.00 g	0.000 g	0.000 g
20:2 n-6 c,c	0.04 g	0.169 g	0.032 g
Fatty acids, total saturated	2.59 g	11.534 g	2.198 g
20:3 undifferentiated	0.00 g	0.000 g	0.000 g
22:0	0.01 g	0.058 g	0.011 g
16:0	1.65 g	7.355 g	1.402 g
17:0	0.02 g	0.085 g	0.016 g
14:0	0.09 g	0.406 g	0.077 g
10:0	0.00 g	0.018 g	0.003 g
20:0	0.01 g	0.054 g	0.010 g
18:0	0.79 g	3.541 g	0.675 g
17:1	0.00 g	0.000 g	0.000 g
4:0	0.00 g	0.000 g	0.000 g
15:0	0.00 g	0.000 g	0.000 g
6:0	0.00 g	0.000 g	0.000 g
Fatty acids, total monounsaturated	3.58 g	15.953 g	3.040 g
14:1	0.00 g	0.000 g	0.000 g
16:1 undifferentiated	0.19 g	0.856 g	0.163 g
18:1 undifferentiated	3.33 g	14.843 g	2.829 g
20:1	0.06 g	0.254 g	0.048 g
22:1 undifferentiated	0.00 g	0.000 g	0.000 g
Fatty acids, total polyunsaturated	1.03 g	4.603 g	0.877 g
18:4	0.00 g	0.000 g	0.000 g
18:3 undifferentiated	0.04 g	0.161 g	0.031 g
18:2 undifferentiated	0.89 g	3.987 g	0.760 g
20:4 undifferentiated	0.06 g	0.285 g	0.054 g
20:5 n-3 (EPA)	0.00 g	0.000 g	0.000 g
22:5 n-3 (DPA)	0.00 g	0.000 g	0.000 g
22:6 n-3 (DHA)	0.00 g	0.000 g	0.000 g
Cholesterol	64.00 mg	285.440 mg	54.400 mg
Amino Acids
Histidine	0.86 g	3.858 g	0.735 g
Proline	0.86 g	3.822 g	0.728 g
Leucine	1.58 g	7.065 g	1.346 g
Arginine	1.27 g	5.655 g	1.078 g
Glutamic acid	2.83 g	12.635 g	2.408 g
Glycine	1.05 g	4.705 g	0.897 g
Threonine	0.88 g	3.943 g	0.751 g
Tyrosine	0.64 g	2.854 g	0.544 g
Lysine	1.67 g	7.435 g	1.417 g
Aspartic acid	1.73 g	7.716 g	1.471 g
Phenylalanine	0.79 g	3.532 g	0.673 g
Alanine	1.17 g	5.223 g	0.995 g
Valine	1.00 g	4.469 g	0.852 g
Cystine	0.22 g	0.995 g	0.190 g
Isoleucine	0.89 g	3.978 g	0.758 g
Methionine	0.47 g	2.105 g	0.401 g
Tryptophan	0.18 g	0.825 g	0.157 g
Serine	0.78 g	3.461 g	0.660 g

Data provided by Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.