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