Pork, cured, ham, boneless, regular (approximately 11% fat), roasted
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 178 kcalEnergy
- 22.62 gProtein
- 9.02 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 1 cup | Source field |
|---|---|---|---|
| Energy | 178 kcal | 249 kcal | 1008 Energy |
| Energy (kJ) | 745 kJ | 1,043 kJ | 1062 Energy |
| Protein | 22.62 g | 31.7 g | 1003 Protein |
| Fat | 9.02 g | 12.6 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 3.12 g | 4.4 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 4.44 g | 6.2 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.41 g | 2 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 59 mg | 83 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 1,500 mg | 2,100 mg | 1093 Sodium, Na |
| Potassium | 409 mg | 573 mg | 1092 Potassium, K |
| Calcium | 8 mg | 11 mg | 1087 Calcium, Ca |
| Iron | 1.34 mg | 1.9 mg | 1089 Iron, Fe |
| Water | 64.54 g | 90.4 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 cup | 140 g | 249 | 31.7 | 12.6 | 0 | 0 | 0 | 2,100 |
| 3 oz | 85 g | 151 | 19.2 | 7.7 | 0 | 0 | 0 | 1,275 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:167872
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Meat
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Pork, cured, ham, boneless, regular (approximately 11% fat), roasted (official name from the source)
- Français: Porc, salé, jambon, désossé, standard (environ 11% de matières grasses), rôti (machine-translated, confirmed by a second independent pass)
- Deutsch: Schwein, gepökelt, Schinken, ohne Knochen, normal (ca. 11% Fett), gebraten (machine-translated, confirmed by a second independent pass)
- Italiano: Maiale, stagionato, prosciutto, disossato, normale (circa 11% di grassi), arrosto (machine-translated, confirmed by a second independent pass)
- Español: Cerdo, curado, jamón, deshuesado, normal (aprox. 11% de grasa), asado (machine-translated, confirmed by a second independent pass)
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- Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised
- Pork, cured, ham -- water added, whole, boneless, separable lean only, heated, roasted
- Pork, cured, ham, center slice, country-style, separable lean only, raw
- Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder), separable lean only, raw
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:167872" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.