Pork, cured, ham, shank, bone-in, separable lean… vs. Pork, cured, ham with natural juices, spiral… vs. Pork, cured, feet, pickled
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, shank, bone-in, separable lean… has the most protein of the foods compared, at 26.5 g per 100g.
| Nutrient | Pork, cured, ham, shank, bone-in,… | Pork, cured, ham with natural juices,… | Pork, cured, feet, pickled |
|---|---|---|---|
| Protein | 26.5 G | 22.2 G | 11.6 G |
| Total lipid (fat) | 3.7 G | 5.1 G | 10 G |
| Carbohydrate, by difference | 0.68 G | 1.1 G | 0.01 G |
| Energy | 139 KCAL | 139 KCAL | 140 KCAL |
| Total Sugars | 0.68 G | 1.1 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 7 MG | 4 MG | 32 MG |
| Iron, Fe | 1.5 MG | 0.83 MG | 0.31 MG |
| Potassium, K | 378 MG | 345 MG | 13 MG |
| Sodium, Na | 828 MG | 977 MG | 946 MG |
| Vitamin D (D2 + D3), International Units | 34 IU | 33 IU | 16 IU |
| Cholesterol | 70 MG | 64 MG | 83 MG |
| Fatty acids, total trans | 0.03 G | 0.01 G | 0.07 G |
| Fatty acids, total saturated | 1.1 G | 0.95 G | 2.9 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.