Pork, cured, ham and water product, rump,… vs. HORMEL, Cure 81 Ham vs. Pork, fresh, enhanced, loin, tenderloin,…
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, fresh, enhanced, loin, tenderloin,… has the most protein of the foods compared, at 20.4 g per 100g.
| Nutrient | Pork, cured, ham and water product,… | HORMEL, Cure 81 Ham | Pork, fresh, enhanced, loin,… |
|---|---|---|---|
| Protein | 17.9 G | 18.4 G | 20.4 G |
| Total lipid (fat) | 3.4 G | 3.6 G | 2.1 G |
| Carbohydrate, by difference | 1.2 G | 0.21 G | 0 G |
| Energy | 107 KCAL | 106 KCAL | 106 KCAL |
| Total Sugars | 0.97 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | - | 0 G |
| Calcium, Ca | 10 MG | 4 MG | 4 MG |
| Iron, Fe | 0.67 MG | 0.8 MG | 0.92 MG |
| Potassium, K | 221 MG | 319 MG | 527 MG |
| Sodium, Na | 1070 MG | 1038 MG | 243 MG |
| Cholesterol | 58 MG | 51 MG | 48 MG |
| Fatty acids, total trans | 0.03 G | - | 0.02 G |
| Fatty acids, total saturated | 1.1 G | 1.2 G | 0.67 G |
| Vitamin D (D2 + D3), International Units | - | - | 8 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.