ITALIAN PORK LOIN FULLY COOKED vs. PROSCIUTTO COTTO WITH HERBS FULLY COOKED HAM
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.
ITALIAN PORK LOIN FULLY COOKED has the most protein of the foods compared, at 19.3 g per 100g.
| Nutrient | ITALIAN PORK LOIN FULLY COOKED | PROSCIUTTO COTTO WITH HERBS FULLY… |
|---|---|---|
| Protein | 19.3 G | 19.3 G |
| Total lipid (fat) | 3.5 G | 10.5 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 123 KCAL | 158 KCAL |
| Total Sugars | 0 G | 1.8 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 1.3 MG | 1.3 MG |
| Sodium, Na | 1000 MG | 1018 MG |
| Cholesterol | 35 MG | 70 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 3.5 G |
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.