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Pork, cured, ham, boneless, extra lean and regular, unheated |
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Pork, cured, ham, boneless, extra lean and regular, unheated (USDA#10182) |
| Serving Size 1 cup |
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| Water 66g |
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| Calories 162 |
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| Energy 678kj |
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| Protein 18g |
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| Total Fat 8g |
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| Ash 4g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 18mg |
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| Phosphorus, P 236mg |
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| Potassium 297mg |
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| Sodium 1278mg |
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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 16mcg |
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| Vitamin C, total ascorbic acid 0mg |
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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 3mcg |
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| Folic acid 0mcg |
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| Folate, food 3mcg |
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| Folate, DFE 3mcg_DFE |
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| Choline, total 69mg |
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| Betaine 4mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 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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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 2g |
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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 0g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 3g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 3g |
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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 0g |
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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 53mg |
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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 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Pork, cured, ham, boneless, extra lean and regular, unheated usda nutrition - Related Content |
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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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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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Ham Cooking Tips
Soak country hams prior to cooking to reduce their saltiness.
To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham ... |
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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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| Sometimes referred to as country hams, they are cuts from the hind leg of a hog that have been cured without the injection of water. A curing compound consisting of salt and other ... |
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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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