| back to USDA Nutrition Index |
 |
Pork, cured, separable fat (from ham and arm picnic), roasted |
|
|
Pork, cured, separable fat (from ham and arm picnic), roasted (USDA#10167) |
| Serving Size 1 oz |
|
|
|
| Water 28g |
|
| Calories 591 |
|
| Energy 2473kj |
|
| Protein 7g |
|
| Total Fat 61g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 8mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 9mg |
|
| Phosphorus, P 160mg |
|
| Potassium 164mg |
|
| Sodium 624mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 6mg |
|
| Manganese, Mn 7mg |
|
| Selenium, Se 11mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 9mg |
|
| Niacin 2mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 2mg |
|
| Folate, total 2mcg |
|
| Folic acid 0mcg |
|
| Folate, food 2mcg |
|
| Folate, DFE 2mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Fatty acids, total saturated 22g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 14g |
|
| 18:0 7g |
|
| Fatty acids, total monounsaturated 29g |
|
| 16:1 undifferentiated 1g |
|
| 18:1 undifferentiated 27g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 6g |
|
| 18:2 undifferentiated 5g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 86mg |
|
| Phytosterols 0mg |
|
| Tryptophan 2g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 6g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 8g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 1g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Pork, cured, separable fat (from ham and arm picnic), roasted usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Brining is the key to producing a juicy, tender roast with this indirect heat method. |
|
|
|
|
|
|
|
| Quick and easy meal to pull together in a pinch. I usually cook my rice in chicken broth for some added flavor. |
|
|
|
|
|
|
|
| Grilled pork loin covered with mustard and fresh horseradish. |
|
|
|
|
|
|
|
| Cubed pork on skewers. |
|
|
 |
|
|
|
| What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Hams are found fully cooked, partially cooked, and uncooked. Each can use some of the same cooking methods with slight variations to them. One of the main differences in ... |
|
|
|
|
|
|
|
|
Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
Pork Roasts
Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides ... |
|
|
|
|
|
|
|
| The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round ... |
|
|
|
|
|
|
|
| A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog. Rolled ham roast is often considered to be an ... |
|
|
|
|
|
|
|
| A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, ... |
|
|
|
|
|
|
|
| A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder. It is not a true ham because it does not come from the back leg. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Use RecipeTips.com's handy video demonstration to learn the easy way to prepare roasted asparagus for all of your tasty asparagus recipes incorporating the unique flavor of roasted or baked asparagus. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
