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Ham, boiled

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 74 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Kilojoules 434 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 103 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 3.5 g 50 Estimated value.
Saturated fatty acids 1.4 g 66a Calculated in relation to the percentage of fat in similar food item.
Transunsaturated fatty acids 0 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-mono unsaturated fatty acids 1.6 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-poly unsaturated fatty acids 0.5 g 66a Calculated in relation to the percentage of fat in similar food item.
Cholesterol 52 mg 66a Calculated in relation to the percentage of fat in similar food item.
Carbohydrate, glycemic 0 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Dietary fibre 0 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Protein 17.9 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4 µg 50 Estimated value.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.3 alfa-TE 50 Estimated value.
Thiamin 0.69 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Riboflavin 0.23 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Niacin 5 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Vitamin B6 0.1 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Folate 2 µg 50 Estimated value.
Vitamin B12 0.4 µg 50 Estimated value.
Vitamin C 0 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Calcium 7 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Iron 0.9 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Sodium 904 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Potassium 249 mg 70 Data provided by the industry to The Food Composition Table 1995.
Magnesium 17 mg 50 Estimated value.
Zinc 2.4 mg 50 Estimated value.
Selenium 8 µg 50 Estimated value.
Copper 0.08 mg 50 Estimated value.
Phosphorus 188 mg 50 Estimated value.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0794 Red meat (EUROFIR)
B1136 Swine
C0270 Skeletal meat part, without bone and skin, without separable fat
E0100 Divided into pieces, thickness <0.3 cm.
F0014 Fully heat-treated
G0014 Boiled
H0368 Stabilizer added
J0100 Preserved by adding chemicals
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0024 Round or leg (meat cut)

Foods in Meat products, sandwich meats

Food Groups