Pork loin, fresh, backribs, bone-in, raw, lean… vs. Pork, cured, ham -- water added, rump, bone-in,… vs. Pork, cured, ham, low sodium, lean and fat, cooked
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, low sodium, lean and fat, cooked has the most protein of the foods compared, at 22.3 g per 100g.
| Nutrient | Pork loin, fresh, backribs, bone-in,… | Pork, cured, ham -- water added, rump,… | Pork, cured, ham, low sodium, lean and… |
|---|---|---|---|
| Protein | 20.9 G | 14 G | 22.3 G |
| Total lipid (fat) | 9.8 G | 12.5 G | 8.3 G |
| Carbohydrate, by difference | 0 G | 0.8 G | 0.3 G |
| Energy | 172 KCAL | 172 KCAL | 172 KCAL |
| Total Sugars | 0 G | 0.62 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 26 MG | 6 MG | 8 MG |
| Iron, Fe | 0.84 MG | 1 MG | 1.4 MG |
| Potassium, K | 268 MG | 199 MG | 386 MG |
| Sodium, Na | 95 MG | 1069 MG | 969 MG |
| Vitamin D (D2 + D3), International Units | 38 IU | - | 33 IU |
| Cholesterol | 66 MG | 54 MG | 58 MG |
| Fatty acids, total trans | 0.08 G | 0.1 G | - |
| Fatty acids, total saturated | 3.5 G | 4.2 G | 2.8 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.