Pork, fresh, leg (ham), rump half, separable lean… vs. Pork, cured, ham, extra lean (approximately 4%… vs. Pork, fresh, loin, tenderloin, separable lean and…
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, leg (ham), rump half, separable lean… has the most protein of the foods compared, at 21.8 g per 100g.
| Nutrient | Pork, fresh, leg (ham), rump half,… | Pork, cured, ham, extra lean… | Pork, fresh, loin, tenderloin,… |
|---|---|---|---|
| Protein | 21.8 G | 18.5 G | 20.6 G |
| Total lipid (fat) | 2.9 G | 4.6 G | 3.5 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 120 KCAL | 120 KCAL | 120 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 12 MG | 6 MG | 6 MG |
| Iron, Fe | 0.67 MG | 0.94 MG | 0.97 MG |
| Potassium, K | 359 MG | 364 MG | 393 MG |
| Sodium, Na | 76 MG | 1255 MG | 52 MG |
| Vitamin D (D2 + D3), International Units | 11 IU | 93 IU | 10 IU |
| Cholesterol | 62 MG | 38 MG | 65 MG |
| Fatty acids, total trans | 0.02 G | - | 0.04 G |
| Fatty acids, total saturated | 0.95 G | 1.5 G | 1.2 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.