Pork, cured, ham -- water added, slice, boneless,… vs. Pork, cured, ham, rump, bone-in, separable lean… vs. Pork, cured, ham, shank, bone-in, separable lean…
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, rump, bone-in, separable lean… has the most protein of the foods compared, at 24.5 g per 100g.
| Nutrient | Pork, cured, ham -- water added, slice,… | Pork, cured, ham, rump, bone-in,… | Pork, cured, ham, shank, bone-in,… |
|---|---|---|---|
| Protein | 18.6 G | 24.5 G | 23.8 G |
| Total lipid (fat) | 5 G | 2.9 G | 3.2 G |
| Carbohydrate, by difference | 1.7 G | 0.32 G | 0.18 G |
| Energy | 125 KCAL | 125 KCAL | 125 KCAL |
| Total Sugars | 1.7 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 9 MG | 7 MG | 6 MG |
| Iron, Fe | 0.85 MG | 1.1 MG | 0.99 MG |
| Potassium, K | 334 MG | 385 MG | 364 MG |
| Sodium, Na | 1212 MG | 737 MG | 846 MG |
| Vitamin D (D2 + D3), International Units | 35 IU | - | - |
| Cholesterol | 54 MG | 63 MG | 61 MG |
| Fatty acids, total trans | 0.04 G | 0.02 G | 0.02 G |
| Fatty acids, total saturated | 1.7 G | 0.87 G | 0.98 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.