Pork, fresh, loin, top loin (chops), boneless,… vs. Pork, cured, ham -- water added, shank, bone-in,… vs. Pork, cured, ham with natural juices, 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, loin, top loin (chops), boneless,… has the most protein of the foods compared, at 29.2 g per 100g.
| Nutrient | Pork, fresh, loin, top loin (chops),… | Pork, cured, ham -- water added, shank,… | Pork, cured, ham with natural juices,… |
|---|---|---|---|
| Protein | 29.2 G | 18.6 G | 19.7 G |
| Total lipid (fat) | 8.3 G | 13.4 G | 13.3 G |
| Carbohydrate, by difference | 0 G | 1.4 G | 0.43 G |
| Energy | 200 KCAL | 200 KCAL | 200 KCAL |
| Total Sugars | 0 G | 0.79 G | 0.43 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 12 MG | 9 MG | 8 MG |
| Iron, Fe | 0.88 MG | 1.4 MG | 0.94 MG |
| Potassium, K | 261 MG | 232 MG | 278 MG |
| Sodium, Na | 66 MG | 988 MG | 838 MG |
| Vitamin D (D2 + D3), International Units | 38 IU | - | - |
| Cholesterol | 72 MG | 66 MG | 67 MG |
| Fatty acids, total trans | 0.05 G | 0.09 G | 0.1 G |
| Fatty acids, total saturated | 3.2 G | 4.4 G | 4.4 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.