Ham, sliced, restaurant vs. Pork, cured, ham -- water added, rump, bone-in,… vs. Pork, cured, ham -- water added, whole, boneless,…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Pork, cured, ham -- water added, rump, bone-in,… has the most protein of the foods compared, at 21.4 g per 100g.
| Nutrient | Ham, sliced, restaurant | Pork, cured, ham -- water added, rump,… | Pork, cured, ham -- water added, whole,… |
|---|---|---|---|
| Protein | 19.6 G | 21.4 G | 17.1 G |
| Total lipid (fat) | 3.7 G | 3.6 G | 5.4 G |
| Carbohydrate, by difference | 2.4 G | 0.87 G | 1.4 G |
| Energy | 121 KCAL | 121 KCAL | 121 KCAL |
| Calcium, Ca | 6 MG | 8 MG | 8 MG |
| Iron, Fe | 0.86 MG | 0.71 MG | 0.85 MG |
| Potassium, K | 484 MG | 250 MG | 312 MG |
| Sodium, Na | 1030 MG | 1150 MG | 1126 MG |
| Fatty acids, total trans | 0.02 G | 0.03 G | 0.05 G |
| Fatty acids, total saturated | 1.3 G | 1.3 G | 1.9 G |
| Total Sugars | - | 0.84 G | 1.4 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Cholesterol | - | 62 MG | 50 MG |
| Vitamin D (D2 + D3), International Units | - | - | 22 IU |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.