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Pork, cured, ham, steak, boneless, extra lean, unheated |
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Pork, cured, ham, steak, boneless, extra lean, unheated (USDA#10149) |
| Serving Size 1 oz |
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| Water 72g |
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| Calories 122 |
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| Energy 510kj |
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| Protein 19g |
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| Total Fat 4g |
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| Ash 3g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 4mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 260mg |
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| Potassium 325mg |
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| Sodium 1269mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 3mg |
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| Selenium, Se 15mcg |
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| Vitamin C, total ascorbic acid 32mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 45mg |
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| Phytosterols 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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Pork, cured, ham, steak, boneless, extra lean, unheated usda nutrition - Related Content |
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| Grilled steak |
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Also known as boned ham, this whole cured ham is a cut of pork that
has had the hip, thigh, and shank bones removed, as well as most of ... |
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Pork Steaks
Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston ... |
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Hams
Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The ... |
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Ham cooking times and temperatures are important to monitor in order to insure the ham is safely cooked to the proper temperature. When cooking ham, use the chart below as a ... |
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Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
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| The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily ... |
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| The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily ... |
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| Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and ... |
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| Extra lean is a designation given to meat products that have a fat content of no more than 5%. |
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| A thick slice of ham that is circular in shape and may have the shank bone in the center. |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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