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Pork, ham, with shank, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 86 % 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Water 66 g 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Kilojoules 911 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 219 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 16.4 g 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Saturated fatty acids 5.6 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 7.2 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-poly unsaturated fatty acids 2.5 g 66a Calculated in relation to the percentage of fat in similar food item.
Cholesterol 48 mg 51 Value imputed from similar food item.
Carbohydrate, glycemic 0 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 50 Estimated value.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 17.9 g 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 7 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 7 µg 67 Calculated from similar food.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0.2 µg 66a Calculated in relation to the percentage of fat in similar food item.
Vitamin E 0.7 alfa-TE 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Thiamin 0.67 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Riboflavin 0.14 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Niacin 6.8 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Vitamin B6 0.17 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Folate 1 µg 51 Value imputed from similar food item.
Vitamin B12 0.4 µg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 4 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Iron 0.8 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Sodium 62 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Potassium 340 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Magnesium 17 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Zinc 1.6 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Selenium 13 µg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Copper 0.07 mg 142 Norwegian Meat. Nutritional content of pork. Analysis Project, 1991.
Phosphorus 188 mg 51 Value imputed from similar food item.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0794 Red meat (EUROFIR)
B1136 Swine
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
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 Pork, raw

Food Groups