Pork, cured, ham with natural juices, slice,… vs. Pork, cured, ham and water product, whole,… vs. Pork, fresh, loin, tenderloin, 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, fresh, loin, tenderloin, separable lean… has the most protein of the foods compared, at 21.6 g per 100g.
| Nutrient | Pork, cured, ham with natural juices,… | Pork, cured, ham and water product,… | Pork, fresh, loin, tenderloin,… |
|---|---|---|---|
| Protein | 20.9 G | 14.1 G | 21.6 G |
| Total lipid (fat) | 3.2 G | 4.9 G | 3.1 G |
| Carbohydrate, by difference | 1.1 G | 4.2 G | 0.31 G |
| Energy | 116 KCAL | 116 KCAL | 116 KCAL |
| Total Sugars | 1.1 G | 4.2 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 6 MG | 8 MG | 5 MG |
| Iron, Fe | 0.94 MG | 0.78 MG | 0.98 MG |
| Potassium, K | 364 MG | 268 MG | 567 MG |
| Sodium, Na | 1163 MG | 1310 MG | 231 MG |
| Vitamin D (D2 + D3), International Units | 37 IU | 23 IU | 9 IU |
| Cholesterol | 57 MG | 43 MG | 57 MG |
| Fatty acids, total trans | 0.02 G | 0.04 G | 0.03 G |
| Fatty acids, total saturated | 0.97 G | 1.4 G | 1.1 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.