Domestic Pig (Piglet, Pork) · Sus scrofa domestica

Pork, cured, ham, low sodium, lean and fat, cooked

Nutrition facts per 100 g · edible portion

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Dietary labels are inferred automatically from Pork, cured, ham, low sodium, lean and fat, cooked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

172 kcal Calories

45%

22.3 g Protein

0.3 g Carbs

11%

8.3 g Fat

Good nutrient density 30/100

How many beneficial nutrients Pork, cured, ham, low sodium, lean and fat, cooked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Pork, cured, ham, low sodium, lean and fat, cooked come from — the split across carbs, fat & protein.

172 kcal / serving

1% from carbs

Carbs 1%

0.3 g per serving
Fat 45%

8.3 g per serving
Protein 54%

22.3 g per serving

What Pork, cured, ham, low sodium, lean and fat, cooked is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Thiamin (B1)61% Protein45% Niacin (B3)36% Selenium35% Vitamin B1229% Riboflavin (B2)24% Zinc23% Phosphorus21% Vitamin B619% Choline16% Copper15%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	0.3 g	0%
Dietary Fiber	0.0 g	0%
Total Sugars	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	8.3 g	11%
Saturated Fat	2.8 g	14%
Monounsaturated Fat	4.0 g	—
Polyunsaturated Fat	1.0 g	—
Omega-3 Fatty Acids	145.0 mg	—
Omega-6 Fatty Acids	868.0 mg	—
Butyric Acid	0.0 mg	—
Caproic Acid	0.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	32.0 mg	—
Lauric Acid	25.0 mg	—
Myristic Acid	138.0 mg	—
Palmitic Acid	1,693.0 mg	—
Stearic Acid	900.0 mg	—
Palmitoleic Acid	384.0 mg	—
Oleic Acid	3,618.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	868.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	22.3 g	45%

Vitamins	Amount	% DV
Vitamin A (RAE)	0.0 mcg	0%
Vitamin C	0.0 mg	0%
Vitamin D	0.8 mcg	4%
Vitamin E	0.3 mg	2%
Vitamin K	0.0 mcg	0%
Thiamin (B1)	0.7 mg	61%
Riboflavin (B2)	0.3 mg	24%
Niacin (B3)	5.7 mg	36%
Vitamin B6	0.3 mg	19%
Folate (B9)	3.0 mcg	1%
Vitamin B12	0.7 mcg	29%
Choline	87.2 mg	16%
Betaine	5.9 mg	—

Minerals	Amount	% DV
Calcium	8.0 mg	1%
Iron	1.4 mg	8%
Magnesium	21.0 mg	5%
Phosphorus	265.0 mg	21%
Potassium	386.0 mg	8%
Sodium	969.0 mg	42%
Zinc	2.6 mg	23%
Copper	0.1 mg	15%
Selenium	19.5 mcg	35%

Sterols	Amount	% DV
Cholesterol	58.0 mg	19%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	4.0 g	—

About Pork, cured, ham, low sodium, lean and fat, cooked

Pork is the meat of the domestic pig (Sus scrofa domesticus) and the most widely eaten meat in the world, valued for its mild, slightly sweet flavor and versatility. The carcass yields an enormous range of cuts and products, from lean tenderloin, loin chops, and leg to rich belly, shoulder, and ribs, plus cured favorites like bacon, ham, sausage, and prosciutto. Pork is a good source of high-quality protein and especially rich in thiamin, along with vitamin B12, niacin, zinc, selenium, and phosphorus.

Lean cuts such as loin and tenderloin are healthy choices, while fattier belly and shoulder reward slow cooking. Tender cuts are grilled, roasted, or pan-fried just until the juices run clear, and tougher shoulder and ribs are braised, smoked, or barbecued until fork-tender, a cornerstone of cooking from the American South to East Asia. Modern pork is safely cooked to a slightly pink 145 degrees Fahrenheit with a rest.

Choose firm, pinkish meat, and store pork chilled, using fresh cuts within a few days or freezing them.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Pork, cured, ham, low sodium, lean and fat, cooked?

There are 172 calories in 100 g of Pork, cured, ham, low sodium, lean and fat, cooked, or about 49 calories in 1 oz, boneless (28 g).

How much protein is in Pork, cured, ham, low sodium, lean and fat, cooked?

Pork, cured, ham, low sodium, lean and fat, cooked contains 22.3 g of protein per 100 g.

How many carbs are in Pork, cured, ham, low sodium, lean and fat, cooked?

Pork, cured, ham, low sodium, lean and fat, cooked has 0.3 g of carbohydrates per 100 g.

How much fat is in Pork, cured, ham, low sodium, lean and fat, cooked?

Pork, cured, ham, low sodium, lean and fat, cooked provides 8.3 g of total fat per 100 g.

What is Pork, cured, ham, low sodium, lean and fat, cooked a good source of?

Pork, cured, ham, low sodium, lean and fat, cooked is an excellent source of Thiamin (B1) (61% DV), Protein (45% DV), Niacin (B3) (36% DV), Selenium (35% DV), Vitamin B12 (29% DV) and Riboflavin (B2) (24% DV) and a good source of Vitamin B6, Choline and Copper (per 100 g). Daily Values are based on a 2,000-calorie diet.