Tone Yuen Tong

544215

PORK TENDERLOIN WRAPPED IN APPLEWOOD BACON
brand_owner: PREMIUM CUTS
gtin_upc: 221542713146
ingredients: *SOLUTION INGREDIENTS: PORK TENDERLOIN (BONELESS, TRIMMED), BACON (PORK CURED WITH WATER, SALT, BROWN SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE, NATURAL SMOKE FLAVOR, FLAVORINGS), SEASONING (SPICES [INCLUDING BLACK PEPPER, CORIANDER, OREGANO], SEA SALT, TURBANADO SUGAR, DEHYDRATED GARLIC, DEHYDRATED ONION, DEHYDRATED BELL PEPPER, XANTHAN GUM, SUNFLOWER OIL [PROCESSING AID]), VINEGAR POWDER, AND ROSEMARY EXTRACT (MALTODEXTRIN, ROSEMARY OLEORESIN).
serving_size: 113.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 212 KCAL
Protein: 27.43 G
Total lipid (fat): 10.62 G
Carbohydrate, by difference: 0.88 G
Iron, Fe: 0.96 MG
Sodium, Na: 752 MG
Fatty acids, total saturated: 2.65 G
Cholesterol: 71 MG

2007907

Pork Tenderloin, 1 piece
brand_owner: Clemens Food Group LLC
brand_name: Hatfield
gtin_upc: 00070919010728
ingredients: Pork
serving_size: 4.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 1.21 LBR
market_country: United States
Energy: 3000 KCAL
Protein: 575 G
Total lipid (fat): 62.5 G
Iron, Fe: 27 MG
Sodium, Na: 1500 MG
Fatty acids, total saturated: 25 G
Cholesterol: 1875 MG

2222712

Pork Tenderloin, 1 piece
brand_owner: Clemens Food Group LLC
brand_name: Hatfield
gtin_upc: 00070919010728
ingredients: Pork
serving_size: 4.0 g
household_serving_fulltext: 4 oz (112g)
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 1.21 LBR
market_country: United States
Energy: 3000 KCAL
Protein: 575 G
Total lipid (fat): 62.5 G
Iron, Fe: 27 MG
Sodium, Na: 1500 MG
Fatty acids, total saturated: 25 G
Cholesterol: 1875 MG

2228795

2232857

2234972

2331671

2336669

1798246

PORK TENDERLOIN, CHILE LIME
brand_owner: Seaboard Foods LLC
brand_name: PRAIRIE FRESH
gtin_upc: 736490011423
ingredients: *SEASONINGS: CHILI PEPPER, SALT, SUGAR, CITRIC ACID, CUMIN, DEHYDRATED ONION, RED PEPPER, CRYSTALLIZED LIME (LIME OIL, LIME JUICE), CRYSTALLIZED LEMON (LEMON OIL, LEMON JUICE), DEHYDRATED GARLIC, CRYSTALLIZED ORANGE (ORANGE OIL, ORANGE JUICE), BLACK PEPPER.
serving_size: 112.0 g
branded_food_category: Other Meats
market_country: United States
Energy: 107 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 3.57 G
Calcium, Ca: 18 MG
Iron, Fe: 0.32 MG
Sodium, Na: 500 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 357 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

2106115

1366297

PORK TENDERLOIN, DOWN-HOME CAJUN STYLE
brand_owner: Seaboard Foods LLC
brand_name: PRAIRIEFRESH PRIME
gtin_upc: 736490842034
ingredients: *SEASONINGS: SALT, SPICES, DEHYDRATED GARLIC, GROUND CHILIES, DEHYDRATED ONION.
serving_size: 112.0 g
branded_food_category: Other Meats
market_country: United States
Energy: 98 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 2.68 G
Sugars, Total: 0.89 G
Iron, Fe: 0.32 MG
Sodium, Na: 545 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 268 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

1658502

1011881

PORK TENDERLOIN, DOWN-HOME CAJUN STYLE
brand_owner: Seaboard Foods LLC
gtin_upc: 736490842034
ingredients: *SEASONINGS: SALT, SPICES, DEHYDRATED GARLIC, GROUND CHILIES, DEHYDRATED ONION.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 98 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 2.68 G
Sugars, Total: 0.89 G
Iron, Fe: 0.32 MG
Sodium, Na: 545 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 268 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

1798520

PORK TENDERLOIN, PEPPERCORN GARLIC
brand_owner: Seaboard Foods LLC
brand_name: PRAIRIE FRESH
gtin_upc: 736490005026
ingredients: SEASONINGS: SPICES INCLUDING PEPPER, SEA SALT, GRANULATED ONION, GRANULATED GARLIC.
serving_size: 112.0 g
branded_food_category: Other Meats
market_country: United States
Energy: 98 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 2.68 G
Sodium, Na: 277 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin D (D2 + D3), International Units: 21 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

2106503

1892133

PORK TENDERLOIN, PEPPERCORN
brand_owner: The Kroger Co.
brand_name: KROGER
gtin_upc: 011110974341
ingredients: SEASONED WITH: * * SALT, DEXTROSE, MALTODEXTRIN, SPICES, CITRIC ACID, SUGAR, DEHYDRATED ONION, CARAMEL COLOR, DEHYDRATED GARLIC, NATURAL FLAVOR. *TENDERNESS AND MOISTNESS ENHANCED WITH WATER, POTASSIUM LACTATE, DEXTROSE, SODIUM PHOSPHATES, SALT.
serving_size: 112.0 g
branded_food_category: Other Meats
package_weight: 19 oz/538 g
market_country: United States
Energy: 116 KCAL
Protein: 19.64 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 2.68 G
Sugars, Total: 1.79 G
Iron, Fe: 0.64 MG
Sodium, Na: 616 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 49 MG

1560397

PORK TENDERLOIN, PEPPERED
brand_owner: Bear Creek Smokehouse, Inc.
brand_name: BEAR CREEK SMOKEHOUSE
gtin_upc: 729247008500
ingredients: FRESH PORK TENDERLOIN, SALT, SUGAR, PEPPER, SODIUM NITRATE
serving_size: 56.0 g
branded_food_category: Pepperoni, Salami & Cold Cuts
market_country: United States
Energy: 143 KCAL
Protein: 28.57 G
Total lipid (fat): 2.68 G
Iron, Fe: 1.29 MG
Sodium, Na: 1339 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 71 MG

1268314

PORK TENDERLOIN
brand_owner: Bear Creek Smokehouse, Inc.
brand_name: BEAR CREEK SMOKEHOUSE
gtin_upc: 729247008500
ingredients: FRESH PORK TENDERLOIN, SALT, SUGAR, PEPPER, SODIUM NITRATE
serving_size: 56.0 g
branded_food_category: Pepperoni, Salami & Cold Cuts
market_country: United States
Energy: 143 KCAL
Protein: 28.57 G
Total lipid (fat): 2.68 G
Iron, Fe: 1.29 MG
Sodium, Na: 1339 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 71 MG

465403

PORK TENDERLOIN
brand_owner: Bear Creek Smokehouse, Inc.
gtin_upc: 729247008500
ingredients: FRESH PORK TENDERLOIN, SALT, SUGAR, PEPPER, SODIUM NITRATE
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pepperoni, Salami & Cold Cuts
market_country: United States
Energy: 143 KCAL
Protein: 28.57 G
Total lipid (fat): 2.68 G
Iron, Fe: 1.29 MG
Sodium, Na: 1339 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 71 MG

383596

PORK TENDERLOIN
brand_owner: Hormel Foods Corporation
gtin_upc: 037600404488
ingredients: PORK, PORK BROTH, CONTAINS 2% OR LESS OF SOYBEAN OIL, CULTURED DEXTROSE, DRIED VINEGAR, SEASONING (YEAST EXTRACT, CITRUS EXTRACT), SEASONING (POTATO MALTODEXTRIN, NATURAL FLAVOR, SALT), SALT, CORNSTARCH, FLAVORING.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 98 KCAL
Protein: 17.86 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 0.89 G
Iron, Fe: 0.36 MG
Potassium, K: 339 MG
Sodium, Na: 357 MG
Fatty acids, total saturated: 1.34 G
Cholesterol: 45 MG

1306952

PORK TENDERLOIN
brand_owner: La Boucherie, Inc.
brand_name: LA BOUCHERIE
gtin_upc: 731495130384
ingredients: PORK, BOUDIN (A PORK AND RICE PRODUCT): COOKED RICE, PORK, WATER, PORK LIVER, FLAVORINGS, SALT, PARSLEY, GREEN ONION, VINEGAR, PORK BACON CURED WITH: APPLE WOOD SMOKED BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRATE, SEASONINGS: SALT, SUGAR, PAPRIKA, BLACK PEPPER, RED PEPPERM GARLIC POWDER, ONION, POWDER, CELERY SEED (GROUND), TRICALCIUM PHOSPHATE (TO PREVENT CAKING), WHITE PEPPER.
serving_size: 113.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 177 KCAL
Protein: 15.93 G
Total lipid (fat): 10.62 G
Carbohydrate, by difference: 5.31 G
Calcium, Ca: 18 MG
Iron, Fe: 0.96 MG
Sodium, Na: 496 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 177 IU
Fatty acids, total saturated: 2.65 G
Cholesterol: 44 MG

1599062

2090578

PORK TENDERLOIN
brand_owner: La Boucherie, Inc.
brand_name: LA BOUCHERIE
gtin_upc: 731495130384
ingredients: PORK, BOUDIN (A PORK AND RICE PRODUCT): COOKED RICE, PORK, WATER, PORK LIVER, FLAVORINGS, SALT, PARSLEY, GREEN ONION, VINEGAR, PORK BACON CURED WITH: APPLE WOOD SMOKED BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRATE, SEASONINGS: SALT, SUGAR, PAPRIKA, BLACK PEPPER, RED PEPPERM GARLIC POWDER, ONION, POWDER, CELERY SEED (GROUND), TRICALCIUM PHOSPHATE (TO PREVENT CAKING), WHITE PEPPER.
serving_size: 113.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 32 oz/2 lbs
market_country: United States
Energy: 177 KCAL
Protein: 15.93 G
Total lipid (fat): 10.62 G
Carbohydrate, by difference: 5.31 G
Calcium, Ca: 18 MG
Iron, Fe: 0.96 MG
Sodium, Na: 496 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 177 IU
Fatty acids, total saturated: 2.65 G
Cholesterol: 44 MG

508278

PORK TENDERLOIN
brand_owner: La Boucherie, Inc.
gtin_upc: 731495130384
ingredients: PORK, BOUDIN (A PORK AND RICE PRODUCT): COOKED RICE, PORK, WATER, PORK LIVER, FLAVORINGS, SALT, PARSLEY, GREEN ONION, VINEGAR, PORK BACON CURED WITH: APPLE WOOD SMOKED BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRATE, SEASONINGS: SALT, SUGAR, PAPRIKA, BLACK PEPPER, RED PEPPERM GARLIC POWDER, ONION, POWDER, CELERY SEED (GROUND), TRICALCIUM PHOSPHATE (TO PREVENT CAKING), WHITE PEPPER.
serving_size: 113.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 177 KCAL
Protein: 15.93 G
Total lipid (fat): 10.62 G
Carbohydrate, by difference: 5.31 G
Calcium, Ca: 18 MG
Iron, Fe: 0.96 MG
Sodium, Na: 496 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 177 IU
Fatty acids, total saturated: 2.65 G
Cholesterol: 44 MG

589061

PORK TENDERLOIN
brand_owner: PRAIRIE FRESH
gtin_upc: 436490005025
ingredients: DEHYDRATED GARLIC, DEHYDRATED ONION, SEA SALT, SPICES INCLUDING GROUND BLACK PEPPERCORN, MALTODEXTRIN.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 98 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 2.68 G
Sodium, Na: 304 MG
Vitamin C, total ascorbic acid: 1.1 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

537215

PORK TENDERLOIN
brand_owner: PRAIRIE FRESH
gtin_upc: 736490005026
ingredients: SEASONINGS: SPICES INCLUDING PEPPER, SEA SALT, GRANULATED ONION, GRANULATED GARLIC.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 98 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 2.68 G
Sodium, Na: 277 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin D (D2 + D3), International Units: 21 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

536366

PORK TENDERLOIN
brand_owner: PRAIRIE FRESH
gtin_upc: 736490011423
ingredients: *SEASONINGS: CHILI PEPPER, SALT, SUGAR, CITRIC ACID, CUMIN, DEHYDRATED ONION, RED PEPPER, CRYSTALLIZED LIME (LIME OIL, LIME JUICE), CRYSTALLIZED LEMON (LEMON OIL, LEMON JUICE), DEHYDRATED GARLIC, CRYSTALLIZED ORANGE (ORANGE OIL, ORANGE JUICE), BLACK PEPPER.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 107 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 3.57 G
Calcium, Ca: 18 MG
Iron, Fe: 0.32 MG
Sodium, Na: 500 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 357 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

581591

PORK TENDERLOIN
brand_owner: PRAIRIE FRESH
gtin_upc: 736490841013
ingredients: *SEASONINGS: SOY SAUCE POWDER [SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN AND SALT], BROWN SUGAR, SALT, YEAST EXTRACT, DEHYDRATED GARLIC, NATURAL FLAVORS, TOMATO POWDER, CITRIC AND MALIC ACID, RED PEPPER, SODIUM DIACETATE AND SUCRALOSE.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 107 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 3.57 G
Sugars, Total: 1.79 G
Sodium, Na: 482 MG
Vitamin C, total ascorbic acid: 1.1 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

566732

PORK TENDERLOIN
brand_owner: PRAIRIEFRESH
gtin_upc: 736490841051
ingredients: *SEASONINGS: HONEY GRANULES (CANE SUGAR AND HONEY), SRIRACHA CHILI SAUCE [(CHILI PEPPERS, VINEGAR, DEHYDRATED GARLIC, SUGAR, SALT, NATURAL FLAVORS, XANTHAN GUM) AND MALTODEXTRIN], SUGAR, SALT, DEHYDRATED GARLIC, RED PEPPER, CORN STARCH, YEAST EXTRACT AND SUCRALOSE.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 107 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 4.46 G
Sugars, Total: 1.79 G
Sodium, Na: 277 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 179 IU
Vitamin D (D2 + D3), International Units: 21 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

1811034

PORK TENDERLOIN
brand_owner: Seaboard Foods LLC
brand_name: PRAIRIE FRESH
gtin_upc: 736490841075
ingredients: *SEASONINGS: SPICES INCLUDING CHILI PEPPER, SALT, DEHYDRATED GARLIC, LEMON JUICE POWDER (CORN SYRUP SOLIDS, LEMON JUICE AND LEMON OIL), LEMON PEEL, GARLIC POWDER, NATURAL HICKORY SMOKE FLAVOR (MALTODEXTRIN, NATURAL HICKORY SMOKE FLAVOR).
serving_size: 112.0 g
branded_food_category: Other Meats
package_weight: 1.15 lbs
market_country: United States
Energy: 107 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 3.57 G
Iron, Fe: 0.32 MG
Sodium, Na: 491 MG
Vitamin C, total ascorbic acid: 3.2 MG
Vitamin A, IU: 357 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

1842251

1948931

PORK TENDERLOIN
brand_owner: Seaboard Foods LLC
brand_name: PRAIRIE FRESH
gtin_upc: 736490841075
ingredients: *SEASONINGS: SPICES INCLUDING CHILI PEPPER, SALT, DEHYDRATED GARLIC, LEMON JUICE POWDER (CORN SYRUP SOLIDS, LEMON JUICE AND LEMON OIL), LEMON PEEL, GARLIC POWDER, NATURAL HICKORY SMOKE FLAVOR (MALTODEXTRIN, NATURAL HICKORY SMOKE FLAVOR).
serving_size: 112.0 g
branded_food_category: Other Meats
package_weight: 18.4 oz/1.15 lbs
market_country: United States
Energy: 107 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 3.57 G
Iron, Fe: 0.32 MG
Sodium, Na: 491 MG
Vitamin C, total ascorbic acid: 3.2 MG
Vitamin A, IU: 357 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

572801

PORK TENDERLOIN
brand_owner: Seaboard Foods LLC
gtin_upc: 736490842034
ingredients: *SEASONINGS: SALT, SPICES, DEHYDRATED GARLIC, GROUND CHILIES, DEHYDRATED ONION.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 98 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 2.68 G
Sugars, Total: 0.89 G
Iron, Fe: 0.32 MG
Sodium, Na: 545 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 268 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

581587

PORK TENDERLOIN
brand_owner: SEABOARD FOODS
gtin_upc: 736490841075
ingredients: *SEASONINGS: SPICES INCLUDING CHILI PEPPER, SALT, DEHYDRATED GARLIC, LEMON JUICE POWDER (CORN SYRUP SOLIDS, LEMON JUICE AND LEMON OIL), LEMON PEEL, GARLIC POWDER, NATURAL HICKORY SMOKE FLAVOR (MALTODEXTRIN, NATURAL HICKORY SMOKE FLAVOR).
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 107 KCAL
Protein: 17.86 G
Total lipid (fat): 2.23 G
Carbohydrate, by difference: 3.57 G
Iron, Fe: 0.32 MG
Sodium, Na: 491 MG
Vitamin C, total ascorbic acid: 3.2 MG
Vitamin A, IU: 357 IU
Fatty acids, total saturated: 0.89 G
Cholesterol: 54 MG

1262221

PORK TENDERLOIN
brand_owner: The Kroger Co.
brand_name: KROGER
gtin_upc: 011110974341
ingredients: SEASONED WITH: * * SALT, DEXTROSE, MALTODEXTRIN, SPICES, CITRIC ACID, SUGAR, DEHYDRATED ONION, CARAMEL COLOR, DEHYDRATED GARLIC, NATURAL FLAVOR. *TENDERNESS AND MOISTNESS ENHANCED WITH WATER, POTASSIUM LACTATE, DEXTROSE, SODIUM PHOSPHATES, SALT.
serving_size: 112.0 g
branded_food_category: Other Meats
market_country: United States
Energy: 116 KCAL
Protein: 19.64 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 2.68 G
Sugars, Total: 1.79 G
Iron, Fe: 0.64 MG
Sodium, Na: 616 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 49 MG

1554292

458071

PORK TENDERLOIN
brand_owner: The Kroger Co.
gtin_upc: 011110974341
ingredients: SEASONED WITH: * * SALT, DEXTROSE, MALTODEXTRIN, SPICES, CITRIC ACID, SUGAR, DEHYDRATED ONION, CARAMEL COLOR, DEHYDRATED GARLIC, NATURAL FLAVOR. *TENDERNESS AND MOISTNESS ENHANCED WITH WATER, POTASSIUM LACTATE, DEXTROSE, SODIUM PHOSPHATES, SALT.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 116 KCAL
Protein: 19.64 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 2.68 G
Sugars, Total: 1.79 G
Iron, Fe: 0.64 MG
Sodium, Na: 616 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 49 MG

1359624

PORK TENDERLOIN
brand_owner: Wal-Mart Stores, Inc.
brand_name: GREAT VALUE
gtin_upc: 078742194370
ingredients: PORK TENDERLOIN, WATER, CONTAINS 2% OR LESS OF SALT, SUGAR, SPICES, PAPRIKA, NATURAL FLAVORS, SMOKED SUGAR (WATER, NATURAL HARDWOOD SMOKED SUGAR), GRANULATED GARLIC, GRANULATED ONION.
serving_size: 87.0 g
branded_food_category: Cooked & Prepared
market_country: United States
Energy: 115 KCAL
Protein: 19.54 G
Total lipid (fat): 3.45 G
Carbohydrate, by difference: 1.15 G
Iron, Fe: 0.83 MG
Sodium, Na: 460 MG
Vitamin A, IU: 115 IU
Fatty acids, total saturated: 1.15 G
Cholesterol: 63 MG

1651814

564252

PORK TENDERLOIN
brand_owner: Wal-Mart Stores, Inc.
gtin_upc: 078742194370
ingredients: PORK TENDERLOIN, WATER, CONTAINS 2% OR LESS OF SALT, SUGAR, SPICES, PAPRIKA, NATURAL FLAVORS, SMOKED SUGAR (WATER, NATURAL HARDWOOD SMOKED SUGAR), GRANULATED GARLIC, GRANULATED ONION.
serving_size: 87.0 g
household_serving_fulltext: 9 SLICES
branded_food_category: Cooked & Prepared
market_country: United States
Energy: 115 KCAL
Protein: 19.54 G
Total lipid (fat): 3.45 G
Carbohydrate, by difference: 1.15 G
Iron, Fe: 0.83 MG
Sodium, Na: 460 MG
Vitamin A, IU: 115 IU
Fatty acids, total saturated: 1.15 G
Cholesterol: 63 MG

2195853

PORK THAI MEATBALLS, PORK
brand_owner: Hungry Planet, Inc.
brand_name: HUNGRY PLANET
gtin_upc: 886844508106
ingredients: HUNGRY PLANET PORK (WATER, TEXTURED WHEAT PROTEIN, SOY PROTEIN ISOLATE, HIGH OLEIC SUNFLOWER OIL, NATURAL FLAVORS, MODIFIED VEGETABLE GUM), TAMARI (WATER, SOYBEANS, SALT, ALCOHOL [TO PRESERVE FRESHNESS]), BREAD CRUMBS (WHEAT FLOUR, SUGAR, SALT, YEAST, SUNFLOWER OIL), LEMONGRASS, CHILI PASTE (TOMATOES, JALAPENOS, RICE VINEGAR, CANOLA AND OLIVE OIL BLEND, GARLIC, ONIONS, SPICE, SALT, SUGAR), GINGER, CILANTRO, SUGAR, GARLIC, SALT
serving_size: 113.0 g
branded_food_category: Other Meats
package_weight: 8 oz/226 g
market_country: United States
Energy: 133 KCAL
Protein: 15.04 G
Total lipid (fat): 3.54 G
Carbohydrate, by difference: 11.5 G
Fiber, total dietary: 2.7 G
Sugars, Total: 0.88 G
Sugars, added: 0.9 G
Calcium, Ca: 44 MG
Iron, Fe: 1.95 MG
Potassium, K: 292 MG
Sodium, Na: 575 MG

1269476

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
brand_name: ESPI'S
gtin_upc: 860680000147
ingredients: PORK CONTAINING UP TO 30% OF A SOLUTION OF BROWN SUGAR, WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE LESS THAN 0.1 OF 1% AS A PRESERVATIVE), SPICES, SALT, MONOSODIUM GLUTAMATE, SODIUM NITRITE, FD&C RED #40 AND FD&C YELLOW #5.
serving_size: 85.0 g
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

1561564

2068779

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
brand_name: ESPI'S
gtin_upc: 860680000147
ingredients: PORK CONTAINING UP TO 30% OF A SOLUTION OF BROWN SUGAR, WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE LESS THAN 0.1 OF 1% AS A PRESERVATIVE), SPICES, SALT, MONOSODIUM GLUTAMATE, SODIUM NITRITE, FD&C RED #40 AND FD&C YELLOW #5.
serving_size: 85.0 g
branded_food_category: Other Frozen Meats
package_weight: 12 oz/340 g
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

1307096

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
brand_name: ESPI'S
gtin_upc: 860680000161
ingredients: PORK, CONTAINING UP TO 30% OF A SOLUTION OF SUGAR, CORN SYRUP (HIGH FRUCTOSE, CORN SYRUP, WATER, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARAMEL COLOR AND POTASSIUM SORBATE [AS A PRESERVATIVE]), WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SALT, FLAVORS, CAYENNE RED PEPPER, SODIUM POLYPHOSPHATE, CARRAGEENAN, BEET POWDER, SODIUM NITRITE, FC&C #40, SODIUM ASCORBATE, CREAM FLAVOR.
serving_size: 85.0 g
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

1599208

2090681

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
brand_name: ESPI'S
gtin_upc: 860680000161
ingredients: PORK, CONTAINING UP TO 30% OF A SOLUTION OF SUGAR, CORN SYRUP (HIGH FRUCTOSE, CORN SYRUP, WATER, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARAMEL COLOR AND POTASSIUM SORBATE [AS A PRESERVATIVE]), WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SALT, FLAVORS, CAYENNE RED PEPPER, SODIUM POLYPHOSPHATE, CARRAGEENAN, BEET POWDER, SODIUM NITRITE, FC&C #40, SODIUM ASCORBATE, CREAM FLAVOR.
serving_size: 85.0 g
branded_food_category: Other Frozen Meats
package_weight: 12 oz/340 g
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

1112968

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
gtin_upc: 860680000147
ingredients: PORK CONTAINING UP TO 30% OF A SOLUTION OF BROWN SUGAR, WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE LESS THAN 0.1 OF 1% AS A PRESERVATIVE), SPICES, SALT, MONOSODIUM GLUTAMATE, SODIUM NITRITE, FD&C RED #40 AND FD&C YELLOW #5.
serving_size: 85.0 g
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

840708

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
gtin_upc: 860680000147
ingredients: PORK CONTAINING UP TO 30% OF A SOLUTION OF BROWN SUGAR, WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE LESS THAN 0.1 OF 1% AS A PRESERVATIVE), SPICES, SALT, MONOSODIUM GLUTAMATE, SODIUM NITRITE, FD&C RED #40 AND FD&C YELLOW #5.
serving_size: 85.0 g
household_serving_fulltext: 85 GRM
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

1115552

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
gtin_upc: 860680000161
ingredients: PORK, CONTAINING UP TO 30% OF A SOLUTION OF SUGAR, CORN SYRUP (HIGH FRUCTOSE, CORN SYRUP, WATER, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARAMEL COLOR AND POTASSIUM SORBATE [AS A PRESERVATIVE]), WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SALT, FLAVORS, CAYENNE RED PEPPER, SODIUM POLYPHOSPHATE, CARRAGEENAN, BEET POWDER, SODIUM NITRITE, FC&C #40, SODIUM ASCORBATE, CREAM FLAVOR.
serving_size: 85.0 g
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

852360

PORK TOCINO
brand_owner: BELS INTERNATIONAL INC.
gtin_upc: 860680000161
ingredients: PORK, CONTAINING UP TO 30% OF A SOLUTION OF SUGAR, CORN SYRUP (HIGH FRUCTOSE, CORN SYRUP, WATER, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARAMEL COLOR AND POTASSIUM SORBATE [AS A PRESERVATIVE]), WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SALT, FLAVORS, CAYENNE RED PEPPER, SODIUM POLYPHOSPHATE, CARRAGEENAN, BEET POWDER, SODIUM NITRITE, FC&C #40, SODIUM ASCORBATE, CREAM FLAVOR.
serving_size: 85.0 g
household_serving_fulltext: 85 GRM
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

467023

PORK TOCINO
brand_owner: ESPI'S SAUSAGE & TOCINO CO.
gtin_upc: 860680000147
ingredients: PORK CONTAINING UP TO 30% OF A SOLUTION OF BROWN SUGAR, WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE LESS THAN 0.1 OF 1% AS A PRESERVATIVE), SPICES, SALT, MONOSODIUM GLUTAMATE, SODIUM NITRITE, FD&C RED #40 AND FD&C YELLOW #5.
serving_size: 85.0 g
household_serving_fulltext: 85 GRM
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

508517

PORK TOCINO
brand_owner: ESPI'S SAUSAGE & TOCINO CO.
gtin_upc: 860680000161
ingredients: PORK, CONTAINING UP TO 30% OF A SOLUTION OF SUGAR, CORN SYRUP (HIGH FRUCTOSE, CORN SYRUP, WATER, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARAMEL COLOR AND POTASSIUM SORBATE [AS A PRESERVATIVE]), WATER, PINEAPPLE JUICE (WITH ADDED ASCORBIC ACID [VITAMIN C]), SALT, FLAVORS, CAYENNE RED PEPPER, SODIUM POLYPHOSPHATE, CARRAGEENAN, BEET POWDER, SODIUM NITRITE, FC&C #40, SODIUM ASCORBATE, CREAM FLAVOR.
serving_size: 85.0 g
household_serving_fulltext: 85 GRM
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 165 KCAL
Protein: 17.65 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 7.06 G
Sugars, Total: 4.71 G
Iron, Fe: 1.27 MG
Sodium, Na: 576 MG
Fatty acids, total saturated: 2.35 G
Cholesterol: 24 MG

2218362

PORK TOCINO
brand_owner: MARTIN PUREFOODS CORPORATION
brand_name: MARTIN PUREFOODS
gtin_upc: 811884031161
ingredients: PORK, SUGAR, WATER, SALT, BEET POWDER, SODIUM TRIPOLYPHOSPHATE, FLAVORING, SPICES, CITRIC ACID, PINEAPPLE JUICE POWDER (CORN SYRUP SOLIDS AND PINEAPPLE JUICE), SODIUM ERYTHORBATE, SHERRY WINE POWDER (MALTODEXTRIN, SHERRY WINE AND SULFUR DIOXIDE, A PRESERVATIVE) ANNATTO COLOR AND SODIUM NITRITE.
serving_size: 112.0 g
household_serving_fulltext: 4 oz.
branded_food_category: Other Frozen Meats
package_weight: 12 oz/340 g
market_country: United States
Energy: 205 KCAL
Protein: 14.29 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 12.5 G
Sugars, Total: 11.61 G
Sugars, added: 11.6 G
Calcium, Ca: 18 MG
Iron, Fe: 0.96 MG
Potassium, K: 188 MG
Sodium, Na: 866 MG
Vitamin D (D2 + D3), International Units: 21 IU
Fatty acids, total saturated: 3.57 G
Cholesterol: 49 MG

2206905

PORK TOCINO
brand_owner: MARTIN PUREFOODS CORPORATION
brand_name: MARTIN PUREFOODS
gtin_upc: 811884031161
ingredients: PORK, SUGAR, WATER, SALT, BEET POWDER, SODIUM TRIPOLYPHOSPHATE, FLAVORING, SPICES, CITRIC ACID, PINEAPPLE JUICE POWDER (CORN SYRUP SOLIDS AND PINEAPPLE JUICE), SODIUM ERYTHORBATE, SHERRY WINE POWDER (MALTODEXTRIN, SHERRY WINE AND SULFUR DIOXIDE, A PRESERVATIVE) ANNATTO COLOR AND SODIUM NITRITE.
serving_size: 112.0
household_serving_fulltext: 4 oz.
branded_food_category: Other Frozen Meats
package_weight: 12 oz/340 g
market_country: United States
Energy: 205 KCAL
Protein: 14.29 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 12.5 G
Sugars, Total: 11.61 G
Sugars, added: 11.6 G
Calcium, Ca: 18 MG
Iron, Fe: 0.96 MG
Potassium, K: 188 MG
Sodium, Na: 866 MG
Vitamin D (D2 + D3), International Units: 21 IU
Fatty acids, total saturated: 3.57 G
Cholesterol: 49 MG

615120

Pork Tongue Unscalded MBG#4710
brand_owner: Seaboard Foods LLC
gtin_upc: 10736490904326
ingredients: Pork
serving_size: 112.0 g
household_serving_fulltext: 4 ounces
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 121 KCAL
Protein: 14.55 G
Total lipid (fat): 15.18 G
Calcium, Ca: 14 MG
Iron, Fe: 2.99 MG
Sodium, Na: 98 MG
Vitamin C, total ascorbic acid: 3.9 MG
Fatty acids, total saturated: 4.46 G
Cholesterol: 90 MG

2182597

PORK TONKOTSU JAPANESE RAMEN BASE, PORK TONKOTSU
brand_owner: Fischer & Wieser Specialty Foods, Inc.
brand_name: STICK & TINE
gtin_upc: 020138440103
ingredients: TONKOTSU BASE [CHICKEN BROTH, GELATIN, SALT, NONFAT MILK, CORN STARCH, SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR), ROASTED PORK, SUGAR, MIRIN (WATER, RICE, DEXTROSE, CORN SYRUP, SALT), RENDERED PORK FAT, SAKE (WATER, RICE, SALT), DRIED PORK STOCK, GINGER, YEAST EXTRACT, SOYBEAN PASTE (WATER, SOYBEANS, RICE, SALT, ALCOHOL [TO PRESERVE FRESHNESS], WATER, ONION, GARLIC, LEEKS, TAMARI (WATER, SOYBEANS, SALT, SUGAR), GINGER, CITRIC ACID.
serving_size: 120.0 g
branded_food_category: Other Soups
package_weight: 12.4 oz/351 g
market_country: United States
Energy: 25 KCAL
Carbohydrate, by difference: 3.33 G
Sugars, Total: 0.83 G
Calcium, Ca: 17 MG
Potassium, K: 67 MG
Sodium, Na: 350 MG

2328934

PORK TONKOTSU JAPANESE RAMEN BASE, PORK TONKOTSU
brand_owner: Fischer & Wieser Specialty Foods, Inc.
brand_name: STICK & TINE
gtin_upc: 020138440103
ingredients: TONKOTSU BASE [CHICKEN BROTH, GELATIN, SALT, NONFAT MILK, CORN STARCH, SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR), ROASTED PORK, SUGAR, MIRIN (WATER, RICE, DEXTROSE, CORN SYRUP, SALT), RENDERED PORK FAT, SAKE (WATER, RICE, SALT), DRIED PORK STOCK, GINGER, YEAST EXTRACT, SOYBEAN PASTE (WATER, SOYBEANS, RICE, SALT, ALCOHOL [TO PRESERVE FRESHNESS], WATER, ONION, GARLIC, LEEKS, TAMARI (WATER, SOYBEANS, SALT, SUGAR), GINGER, CITRIC ACID.
serving_size: 120.0 g
household_serving_fulltext: 1/2 cup
branded_food_category: Other Soups
package_weight: 12.4 oz/351 g
market_country: United States
Energy: 25 KCAL
Carbohydrate, by difference: 3.33 G
Sugars, Total: 0.83 G
Calcium, Ca: 17 MG
Potassium, K: 67 MG
Sodium, Na: 350 MG

1951571

PORK TONKOTSU RAMEN SOUP, PORK TONKOTSU
brand_owner: Bright People Foods, Inc.
brand_name: MIKE'S MIGHTY GOOD
gtin_upc: 815677022084
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC SUNFLOWER OIL, CHICKEN FAT*, NATURAL FLAVORS, MISO* (ORGANIC SOYBEANS, CULTURED RICE (RICE, ASPERGILLUS ORYZAE), SALT), SEA SALT, YEAST EXTRACTS, ORGANIC POTATO STARCH, GARLIC*, CHICKEN BROTH*, ORGANIC SUGAR, SOY SAUCE* (SOYBEANS, WHEAT, SALT), ORGANIC SESAME OIL, ORGANIC WHEAT GLUTEN, PORK FAT*, ONION*, RICE CONCENTRATE*, GREEN ONION*, SPICE, CABBAGE*, MUSHROOM*.
serving_size: 51.0 g
branded_food_category: Other Soups
package_weight: 1.7 oz/51 g
market_country: United States
Energy: 431 KCAL
Protein: 17.65 G
Total lipid (fat): 11.76 G
Carbohydrate, by difference: 62.75 G
Fiber, total dietary: 2 G
Sugars, Total: 3.92 G
Sugars, added: 2 G
Calcium, Ca: 45 MG
Iron, Fe: 1.18 MG
Potassium, K: 225 MG
Sodium, Na: 1529 MG
Fatty acids, total saturated: 1.96 G
Cholesterol: 4 MG

1812709

PORK TONKOTSU RAMEN SOUP, PORK TONKOTSU
brand_owner: Bright People Foods, Inc.
brand_name: MIKE'S MIGHTY GOOD
gtin_upc: 815677022084
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC SUNFLOWER OIL, CHICKEN FAT*, NATURAL FLAVORS, MISO* (ORGANIC SOYBEANS, CULTURED RICE (RICE, ASPERGILLUS ORYZAE), SALT), SEA SALT, YEAST EXTRACTS, ORGANIC POTATO STARCH, GARLIC*, CHICKEN BROTH*, ORGANIC SUGAR, SOY SAUCE* (SOYBEANS, WHEAT, SALT), ORGANIC SESAME OIL, ORGANIC WHEAT GLUTEN, PORK FAT*, ONION*, RICE CONCENTRATE*, GREEN ONION*, SPICE, CABBAGE*, MUSHROOM*.
serving_size: 51.0 g
branded_food_category: Other Soups
package_weight: 51 g
market_country: United States
Energy: 431 KCAL
Protein: 17.65 G
Total lipid (fat): 11.76 G
Carbohydrate, by difference: 62.75 G
Fiber, total dietary: 2 G
Sugars, Total: 3.92 G
Sugars, added: 2 G
Calcium, Ca: 45 MG
Iron, Fe: 1.18 MG
Potassium, K: 225 MG
Sodium, Na: 1529 MG
Fatty acids, total saturated: 1.96 G
Cholesterol: 4 MG

1965089

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: Bel-Isle Inc.
brand_name: MIKE'S MIGHTY GOOD
gtin_upc: 081567702125
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC LECITHIN (SOY OR SUNFLOWER), SPICES, ORGANIC SESAME OIL, SEAWEED*, ONION* (GREEN, WHITE), ORANGE PEEL*, CABBAGE*, MUSHROOM*, BLACK & WHITE SESAME SEEDS, POPPY SEEDS.
serving_size: 70.0 g
branded_food_category: Other Soups
package_weight: 2.4 oz/70 g
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

1821880

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: Bel-Isle Inc.
brand_name: MIKE'S MIGHTY GOOD
gtin_upc: 081567702125
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC LECITHIN (SOY OR SUNFLOWER), SPICES, ORGANIC SESAME OIL, SEAWEED*, ONION* (GREEN, WHITE), ORANGE PEEL*, CABBAGE*, MUSHROOM*, BLACK & WHITE SESAME SEEDS, POPPY SEEDS.
serving_size: 70.0 g
branded_food_category: Other Soups
package_weight: 70 g
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

1951375

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: Bright People Foods, Inc.
brand_name: MIKE'S MIGHTY GOOD
gtin_upc: 815677022039
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC LECITHIN (SOY OR SUNFLOWER), SPICES, ORGANIC SESAME OIL, SEAWEED*, ONION* (GREEN, WHITE), ORANGE PEEL*, CABBAGE*, MUSHROOM*, BLACK & WHITE SESAME SEEDS, POPPY SEEDS.
serving_size: 70.0 g
branded_food_category: Other Soups
package_weight: 2.4 oz/70 g
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

1812589

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: Bright People Foods, Inc.
brand_name: MIKE'S MIGHTY GOOD
gtin_upc: 815677022039
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC LECITHIN (SOY OR SUNFLOWER), SPICES, ORGANIC SESAME OIL, SEAWEED*, ONION* (GREEN, WHITE), ORANGE PEEL*, CABBAGE*, MUSHROOM*, BLACK & WHITE SESAME SEEDS, POPPY SEEDS.
serving_size: 70.0 g
branded_food_category: Other Soups
package_weight: 70 g
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

2314626

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: Bright People Foods, Inc.
brand_name: MIKE'S MIGHTY GOOD
gtin_upc: 815677022039
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC LECITHIN (SOY OR SUNFLOWER), SPICES, ORGANIC SESAME OIL, SEAWEED*, ONION* (GREEN, WHITE), ORANGE PEEL*, CABBAGE*, MUSHROOM*, BLACK & WHITE SESAME SEEDS, POPPY SEEDS.
serving_size: 70.0 g
household_serving_fulltext: 70 GRM
branded_food_category: Other Soups
package_weight: 2.4 oz/70 g
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

897318

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: MIKE'S MIGHTY GOOD
gtin_upc: 081567702125
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC LECITHIN (SOY OR SUNFLOWER), SPICES, ORGANIC SESAME OIL, SEAWEED*, ONION* (GREEN, WHITE), ORANGE PEEL*, CABBAGE*, MUSHROOM*, BLACK & WHITE SESAME SEEDS, POPPY SEEDS.
serving_size: 70.0 g
household_serving_fulltext: 70 GRM
branded_food_category: Other Soups
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

702740

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: MIKE'S MIGHTY GOOD
gtin_upc: 081567702125
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC
serving_size: 70.0 g
household_serving_fulltext: 70 GRM
branded_food_category: Other Soups
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

682102

PORK TONKOTSU RAMEN SOUP, SPICY
brand_owner: MIKE'S MIGHTY GOOD
gtin_upc: 815677022039
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC STARCH*, ORGANIC SUNFLOWER OIL, NATURAL FLAVORS, CHICKEN FAT*, ORGANIC SUGAR, SEA SALT, GARLIC*, CHILI PEPPER*, SOY SAUCE* (SOYBEANS, WHEAT), YEAST EXTRACT, CHICKEN BROTH*, ORGANIC WHEAT GLUTEN, ORGANIC LECITHIN (SOY OR SUNFLOWER), SPICES, ORGANIC SESAME OIL, SEAWEED*, ONION* (GREEN, WHITE), ORANGE PEEL*, CABBAGE*, MUSHROOM*, BLACK & WHITE SESAME SEEDS, POPPY SEEDS.
serving_size: 70.0 g
household_serving_fulltext: 70 GRM
branded_food_category: Other Soups
market_country: United States
Energy: 386 KCAL
Protein: 18.57 G
Total lipid (fat): 8.57 G
Carbohydrate, by difference: 58.57 G
Fiber, total dietary: 2.9 G
Sugars, Total: 4.29 G
Sugars, added: 2.9 G
Calcium, Ca: 39 MG
Iron, Fe: 2.29 MG
Potassium, K: 377 MG
Sodium, Na: 1186 MG
Fatty acids, total saturated: 1.43 G

586400

PORK TONKOTSU RAMEN SOUP
brand_owner: MIKE'S MIGHTY GOOD
gtin_upc: 815677022084
ingredients: ORGANIC UNBLEACHED WHEAT FLOUR, PORK BROTH*, ORGANIC SUNFLOWER OIL, CHICKEN FAT*, NATURAL FLAVORS, MISO* (ORGANIC SOYBEANS, CULTURED RICE (RICE, ASPERGILLUS ORYZAE), SALT), SEA SALT, YEAST EXTRACTS, ORGANIC POTATO STARCH, GARLIC*, CHICKEN BROTH*, ORGANIC SUGAR, SOY SAUCE* (SOYBEANS, WHEAT, SALT), ORGANIC SESAME OIL, ORGANIC WHEAT GLUTEN, PORK FAT*, ONION*, RICE CONCENTRATE*, GREEN ONION*, SPICE, CABBAGE*, MUSHROOM*.
serving_size: 51.0 g
household_serving_fulltext: 51 GRM
branded_food_category: Other Soups
market_country: United States
Energy: 431 KCAL
Protein: 17.65 G
Total lipid (fat): 11.76 G
Carbohydrate, by difference: 62.75 G
Fiber, total dietary: 2 G
Sugars, Total: 3.92 G
Sugars, added: 2 G
Calcium, Ca: 45 MG
Iron, Fe: 1.18 MG
Potassium, K: 225 MG
Sodium, Na: 1529 MG
Fatty acids, total saturated: 1.96 G
Cholesterol: 4 MG

2222125

Pork Trim Regular
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490612047
ingredients: Pork
serving_size: 112.0 g
household_serving_fulltext: 4.00 OZ
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 60 LBR
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2228256

2232247

2235002

2330996

Pork Trim Special Lean 72%
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490614058
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4.00 OZ
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 60 LBR
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2335994

615020

Pork Trim Special Lean 72%
brand_owner: Seaboard Foods LLC
gtin_upc: 10736490614058
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 225 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

614990

Pork Trim Special Lean 72%
brand_owner: Seaboard Foods LLC
gtin_upc: 10736490614140
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 225 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.96 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2235072

Pork Trim Special
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490604141
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4.00 OZ
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 28 1N
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2222374

Pork Trim Special
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490604141
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4.00 OZ
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 60 LBR
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2228487

Pork Trim Special
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490604141
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4.00 OZ
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 60 LBR
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2232504

Pork Trim Special
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490604141
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4.00 OZ
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 60 LBR
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2007776

Pork Trim Special
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490614058
ingredients: Pork Trim
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 60 LBR
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2221987

Pork Trim Special
brand_owner: Seaboard Foods LLC
brand_name: Seaboard Foods
gtin_upc: 10736490614058
ingredients: Pork Trim
serving_size: 112.0 g
household_serving_fulltext: 4.00 OZ
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
package_weight: 60 LBR
market_country: United States
Energy: 278 KCAL
Protein: 13.28 G
Total lipid (fat): 25 G
Calcium, Ca: 14 MG
Iron, Fe: 0.89 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 8.48 G
Cholesterol: 68 MG

2228125

2232099

2235015

2342579

Pork vegetable soup with potato, pasta, or rice, stew type, chunky style
Water: 87.76 G
Energy: 55 KCAL
Protein: 5.2 G
Total lipid (fat): 2.1 G
Carbohydrate, by difference: 3.85 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.01 G
Calcium, Ca: 14 MG
Iron, Fe: 0.51 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 49 MG
Potassium, K: 181 MG
Sodium, Na: 267 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.035 MG
Selenium, Se: 7 UG
Vitamin C, total ascorbic acid: 4.3 MG
Thiamin: 0.108 MG
Riboflavin: 0.066 MG
Niacin: 1.415 MG
Vitamin B-6: 0.104 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 17.9 MG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 33 UG
Carotene, beta: 342 UG
Carotene, alpha: 101 UG
Cryptoxanthin, beta: 4 UG
Lycopene: 208 UG
Lutein + zeaxanthin: 179 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 15.9 UG
Fatty acids, total saturated: 0.627 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.023 G
SFA 16:0: 0.395 G
SFA 18:0: 0.193 G
Fatty acids, total monounsaturated: 0.892 G
MUFA 16:1: 0.049 G
MUFA 18:1: 0.822 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.401 G
PUFA 18:2: 0.355 G
PUFA 18:3: 0.038 G
PUFA 20:4: 0.005 G
Cholesterol: 10 MG

1373569

PORK VERDE PULLED-STYLE PORK WITH BELL PEPPERS & ONIONS IN A CHILE VERDE SAUCE AND MONTEREY JACK CHEESE, PORK VERDE
brand_owner: Atkins Nutritionals, Inc.
brand_name: ATKINS
gtin_upc: 637480591485
ingredients: COOKED NATURAL* PULLED STYLE PORK WITH STARCH PRODUCT (PORK, WATER, LESS THAN 2% RICE STARCH, LEMON JUICE CONCENTRATE, SALT, VINEGAR), BELL PEPPERS, WATER, ONIONS, PASTEURIZED PROCESS MONTEREY JACK CHEESE (CULTURED MILK, WATER, MILKFAT, SKIM MILK, SODIUM PHOSPHATES, SALT, ENZYMES), CRUSHED TOMATILLOS, HALF AND HALF (MILK, CREAM), SOUR CREAM (CULTURED CREAM, MILK, NONFAT MILK, ENZYME), LESS THAN 2% OF JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, VINEGAR, SALT), CILANTRO, CANOLA OIL, CHICKEN FAT, MODIFIED FOOD STARCH, LIME JUICE (WATER, LIME JUICE CONCENTRATE, LIME OIL), CELLULOSE, SUGAR, XANTHAN GUM, SOY LECITHIN, YEAST EXTRACT, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, NATURAL FLAVORING), SPICES.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 118 KCAL
Protein: 9.02 G
Total lipid (fat): 7.84 G
Carbohydrate, by difference: 3.92 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.96 G
Calcium, Ca: 59 MG
Iron, Fe: 0.71 MG
Sodium, Na: 369 MG
Vitamin C, total ascorbic acid: 11.8 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 3.14 G
Cholesterol: 33 MG

1665783

2125984

PORK VERDE PULLED-STYLE PORK WITH BELL PEPPERS & ONIONS IN A CHILE VERDE SAUCE AND MONTEREY JACK CHEESE, PORK VERDE
brand_owner: Atkins Nutritionals, Inc.
brand_name: ATKINS
gtin_upc: 637480591485
ingredients: COOKED NATURAL* PULLED STYLE PORK WITH STARCH PRODUCT (PORK, WATER, LESS THAN 2% RICE STARCH, LEMON JUICE CONCENTRATE, SALT, VINEGAR), BELL PEPPERS, WATER, ONIONS, PASTEURIZED PROCESS MONTEREY JACK CHEESE (CULTURED MILK, WATER, MILKFAT, SKIM MILK, SODIUM PHOSPHATES, SALT, ENZYMES), CRUSHED TOMATILLOS, HALF AND HALF (MILK, CREAM), SOUR CREAM (CULTURED CREAM, MILK, NONFAT MILK, ENZYME), LESS THAN 2% OF JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, VINEGAR, SALT), CILANTRO, CANOLA OIL, CHICKEN FAT, MODIFIED FOOD STARCH, LIME JUICE (WATER, LIME JUICE CONCENTRATE, LIME OIL), CELLULOSE, SUGAR, XANTHAN GUM, SOY LECITHIN, YEAST EXTRACT, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, NATURAL FLAVORING), SPICES.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 9 oz/255 g
market_country: United States
Energy: 118 KCAL
Protein: 9.02 G
Total lipid (fat): 7.84 G
Carbohydrate, by difference: 3.92 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.96 G
Calcium, Ca: 59 MG
Iron, Fe: 0.71 MG
Sodium, Na: 369 MG
Vitamin C, total ascorbic acid: 11.8 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 3.14 G
Cholesterol: 33 MG

2269301

PORK VERDE PULLED-STYLE PORK WITH BELL PEPPERS & ONIONS IN A CHILE VERDE SAUCE AND MONTEREY JACK CHEESE, PORK VERDE
brand_owner: Atkins Nutritionals, Inc.
brand_name: ATKINS
gtin_upc: 637480591485
ingredients: COOKED NATURAL* PULLED STYLE PORK WITH STARCH PRODUCT (PORK, WATER, LESS THAN 2% RICE STARCH, LEMON JUICE CONCENTRATE, SALT, VINEGAR), BELL PEPPERS, WATER, ONIONS, PASTEURIZED PROCESS MONTEREY JACK CHEESE (CULTURED MILK, WATER, MILKFAT, SKIM MILK, SODIUM PHOSPHATES, SALT, ENZYMES), CRUSHED TOMATILLOS, HALF AND HALF (MILK, CREAM), SOUR CREAM (CULTURED CREAM, MILK, NONFAT MILK, ENZYME), LESS THAN 2% OF JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, VINEGAR, SALT), CILANTRO, CANOLA OIL, CHICKEN FAT, MODIFIED FOOD STARCH, LIME JUICE (WATER, LIME JUICE CONCENTRATE, LIME OIL), CELLULOSE, SUGAR, XANTHAN GUM, SOY LECITHIN, YEAST EXTRACT, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, NATURAL FLAVORING), SPICES.
serving_size: 255.0 g
household_serving_fulltext: 1 TRAY
branded_food_category: Frozen Dinners & Entrees
package_weight: 9 oz/255 g
market_country: United States
Energy: 118 KCAL
Protein: 9.02 G
Total lipid (fat): 7.84 G
Carbohydrate, by difference: 3.92 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.96 G
Calcium, Ca: 59 MG
Iron, Fe: 0.71 MG
Sodium, Na: 369 MG
Vitamin C, total ascorbic acid: 11.8 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 3.14 G
Cholesterol: 33 MG

1119944

PORK VERDE PULLED-STYLE PORK WITH BELL PEPPERS & ONIONS IN A CHILE VERDE SAUCE AND MONTEREY JACK CHEESE, PORK VERDE
brand_owner: Atkins Nutritionals, Inc.
gtin_upc: 637480591485
ingredients: COOKED NATURAL* PULLED STYLE PORK WITH STARCH PRODUCT (PORK, WATER, LESS THAN 2% RICE STARCH, LEMON JUICE CONCENTRATE, SALT, VINEGAR), BELL PEPPERS, WATER, ONIONS, PASTEURIZED PROCESS MONTEREY JACK CHEESE (CULTURED MILK, WATER, MILKFAT, SKIM MILK, SODIUM PHOSPHATES, SALT, ENZYMES), CRUSHED TOMATILLOS, HALF AND HALF (MILK, CREAM), SOUR CREAM (CULTURED CREAM, MILK, NONFAT MILK, ENZYME), LESS THAN 2% OF JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, VINEGAR, SALT), CILANTRO, CANOLA OIL, CHICKEN FAT, MODIFIED FOOD STARCH, LIME JUICE (WATER, LIME JUICE CONCENTRATE, LIME OIL), CELLULOSE, SUGAR, XANTHAN GUM, SOY LECITHIN, YEAST EXTRACT, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, NATURAL FLAVORING), SPICES.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 118 KCAL
Protein: 9.02 G
Total lipid (fat): 7.84 G
Carbohydrate, by difference: 3.92 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.96 G
Calcium, Ca: 59 MG
Iron, Fe: 0.71 MG
Sodium, Na: 369 MG
Vitamin C, total ascorbic acid: 11.8 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 3.14 G
Cholesterol: 33 MG

879330

PORK VERDE PULLED-STYLE PORK WITH BELL PEPPERS & ONIONS IN A CHILE VERDE SAUCE AND MONTEREY JACK CHEESE, PORK VERDE
brand_owner: Atkins Nutritionals, Inc.
gtin_upc: 637480591485
ingredients: COOKED NATURAL* PULLED STYLE PORK WITH STARCH PRODUCT (PORK, WATER, LESS THAN 2% RICE STARCH, LEMON JUICE CONCENTRATE, SALT, VINEGAR), BELL PEPPERS, WATER, ONIONS, PASTEURIZED PROCESS MONTEREY JACK CHEESE (CULTURED MILK, WATER, MILKFAT, SKIM MILK, SODIUM PHOSPHATES, SALT, ENZYMES), CRUSHED TOMATILLOS, HALF AND HALF (MILK, CREAM), SOUR CREAM (CULTURED CREAM, MILK, NONFAT MILK, ENZYME), LESS THAN 2% OF JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, VINEGAR, SALT), CILANTRO, CANOLA OIL, CHICKEN FAT, MODIFIED FOOD STARCH, LIME JUICE (WATER, LIME JUICE CONCENTRATE, LIME OIL), CELLULOSE, SUGAR, XANTHAN GUM, SOY LECITHIN, YEAST EXTRACT, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, NATURAL FLAVORING), SPICES.
serving_size: 255.0 g
household_serving_fulltext: 1 TRAY
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 118 KCAL
Protein: 9.02 G
Total lipid (fat): 7.84 G
Carbohydrate, by difference: 3.92 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.96 G
Sodium, Na: 369 MG
Fatty acids, total saturated: 3.14 G
Cholesterol: 33 MG

580823

PORK VERDE
brand_owner: Atkins Nutritionals, Inc.
gtin_upc: 637480591485
ingredients: COOKED NATURAL* PULLED STYLE PORK WITH STARCH PRODUCT (PORK, WATER, LESS THAN 2% RICE STARCH, LEMON JUICE CONCENTRATE, SALT, VINEGAR), BELL PEPPERS, WATER, ONIONS, PASTEURIZED PROCESS MONTEREY JACK CHEESE (CULTURED MILK, WATER, MILKFAT, SKIM MILK, SODIUM PHOSPHATES, SALT, ENZYMES), CRUSHED TOMATILLOS, HALF AND HALF (MILK, CREAM), SOUR CREAM (CULTURED CREAM, MILK, NONFAT MILK, ENZYME), LESS THAN 2% OF JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, VINEGAR, SALT), CILANTRO, CANOLA OIL, CHICKEN FAT, MODIFIED FOOD STARCH, LIME JUICE (WATER, LIME JUICE CONCENTRATE, LIME OIL), CELLULOSE, SUGAR, XANTHAN GUM, SOY LECITHIN, YEAST EXTRACT, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, NATURAL FLAVORING), SPICES.
serving_size: 255.0 g
household_serving_fulltext: 1 TRAY
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 118 KCAL
Protein: 9.02 G
Total lipid (fat): 7.84 G
Carbohydrate, by difference: 3.92 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.96 G
Calcium, Ca: 59 MG
Iron, Fe: 0.71 MG
Sodium, Na: 369 MG
Vitamin C, total ascorbic acid: 11.8 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 3.14 G
Cholesterol: 33 MG

1186823

PORK WIENER EXTRA CRUNCY PACKED IN BRINE
brand_owner: Meica Ammerlandische Fleischwa
brand_name: MEICA
gtin_upc: 087856858801
ingredients: PORK, WATER, SALT, MILK PROTEIN, HYDROLYZED WHEY PROTEIN, NATURAL FLAVORING, LACTOSE, ASCORBIC ACID (ANTIOXIDANT), SODIUM NITRITE (PRESERVATIVE), PORK CASING, SMOKE.
serving_size: 40.0 g
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Energy: 225 KCAL
Protein: 12.5 G
Total lipid (fat): 20 G
Iron, Fe: 0.9 MG
Sodium, Na: 650 MG
Vitamin C, total ascorbic acid: 6 MG
Fatty acids, total saturated: 8.75 G
Cholesterol: 50 MG

1478859

2018004

PORK WIENER EXTRA CRUNCY PACKED IN BRINE
brand_owner: Meica Ammerlandische Fleischwa
brand_name: MEICA
gtin_upc: 087856858801
ingredients: PORK, WATER, SALT, MILK PROTEIN, HYDROLYZED WHEY PROTEIN, NATURAL FLAVORING, LACTOSE, ASCORBIC ACID (ANTIOXIDANT), SODIUM NITRITE (PRESERVATIVE), PORK CASING, SMOKE.
serving_size: 40.0 g
branded_food_category: Sausages, Hotdogs & Brats
package_weight: 7 oz/200 g
market_country: United States
Energy: 225 KCAL
Protein: 12.5 G
Total lipid (fat): 20 G
Iron, Fe: 0.9 MG
Sodium, Na: 650 MG
Vitamin C, total ascorbic acid: 6 MG
Fatty acids, total saturated: 8.75 G
Cholesterol: 50 MG

772614

PORK WIENER EXTRA CRUNCY PACKED IN BRINE
brand_owner: Meica Ammerlandische Fleischwa
gtin_upc: 087856858801
ingredients: PORK, WATER, SALT, MILK PROTEIN, HYDROLYZED WHEY PROTEIN, NATURAL FLAVORING, LACTOSE, ASCORBIC ACID (ANTIOXIDANT), SODIUM NITRITE (PRESERVATIVE), PORK CASING, SMOKE.
serving_size: 40.0 g
household_serving_fulltext: 1 SAUSAGE
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Energy: 225 KCAL
Protein: 12.5 G
Total lipid (fat): 20 G
Iron, Fe: 0.9 MG
Sodium, Na: 650 MG
Vitamin C, total ascorbic acid: 6 MG
Fatty acids, total saturated: 8.75 G
Cholesterol: 50 MG

793157

1306734

PORK WITH BARBECUE SAUCE BURRITO
brand_owner: Culinaire Inc.
brand_name: EL BURRO
gtin_upc: 664850300682
ingredients: NATURAL PORK (MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS), BARBECUE SAUCE (KETCHUP (TOMATO CONCENTRATE, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, CORN SYRUP, SALT, LESS THAN 2% OF SPICE, ONION POWDER, NATURAL FLAVORS), BROWN SUGAR, LIQUID SMOKE (WATER, NATURAL HICKORY SMOKE CONCENTRATE, SEASONING, SALT), SEASONING, SALT), TORTILLA (ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE SHORTENING (SOYBEAN OIL AND COTTONSEED OILS, VEGETABLE MONO & DIGLYCERIDES, CITRIC ACID), LEAVENING (SODIUM BICARBONATE, CORN STARCH, SODIUM ALUMINUM SULFATE, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, SORBIC ACID, SODIUM PROPIONATE (TO PRESERVE FRESHNESS), CELLULOSE GUM, GUAR GUM, XANTHAN GUM, FUMARIC ACID, SODIUM METABISULFITE (DOUGH CONDITIONER))
serving_size: 170.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 265 KCAL
Protein: 11.18 G
Total lipid (fat): 7.65 G
Carbohydrate, by difference: 38.24 G
Fiber, total dietary: 2.4 G
Sugars, Total: 4.12 G
Calcium, Ca: 88 MG
Iron, Fe: 2.65 MG
Sodium, Na: 488 MG
Vitamin C, total ascorbic acid: 1.4 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 2.06 G
Cholesterol: 18 MG

1598844

2090439

PORK WITH BARBECUE SAUCE BURRITO
brand_owner: Culinaire Inc.
brand_name: EL BURRO
gtin_upc: 664850300682
ingredients: NATURAL PORK (MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS), BARBECUE SAUCE (KETCHUP (TOMATO CONCENTRATE, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, CORN SYRUP, SALT, LESS THAN 2% OF SPICE, ONION POWDER, NATURAL FLAVORS), BROWN SUGAR, LIQUID SMOKE (WATER, NATURAL HICKORY SMOKE CONCENTRATE, SEASONING, SALT), SEASONING, SALT), TORTILLA (ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE SHORTENING (SOYBEAN OIL AND COTTONSEED OILS, VEGETABLE MONO & DIGLYCERIDES, CITRIC ACID), LEAVENING (SODIUM BICARBONATE, CORN STARCH, SODIUM ALUMINUM SULFATE, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, SORBIC ACID, SODIUM PROPIONATE (TO PRESERVE FRESHNESS), CELLULOSE GUM, GUAR GUM, XANTHAN GUM, FUMARIC ACID, SODIUM METABISULFITE (DOUGH CONDITIONER))
serving_size: 170.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 6 oz/170 g
market_country: United States
Energy: 265 KCAL
Protein: 11.18 G
Total lipid (fat): 7.65 G
Carbohydrate, by difference: 38.24 G
Fiber, total dietary: 2.4 G
Sugars, Total: 4.12 G
Calcium, Ca: 88 MG
Iron, Fe: 2.65 MG
Sodium, Na: 488 MG
Vitamin C, total ascorbic acid: 1.4 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 2.06 G
Cholesterol: 18 MG

2289322

PORK WITH BARBECUE SAUCE BURRITO
brand_owner: Culinaire Inc.
brand_name: EL BURRO
gtin_upc: 664850300682
ingredients: NATURAL PORK (MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS), BARBECUE SAUCE (KETCHUP (TOMATO CONCENTRATE, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, CORN SYRUP, SALT, LESS THAN 2% OF SPICE, ONION POWDER, NATURAL FLAVORS), BROWN SUGAR, LIQUID SMOKE (WATER, NATURAL HICKORY SMOKE CONCENTRATE, SEASONING, SALT), SEASONING, SALT), TORTILLA (ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE SHORTENING (SOYBEAN OIL AND COTTONSEED OILS, VEGETABLE MONO & DIGLYCERIDES, CITRIC ACID), LEAVENING (SODIUM BICARBONATE, CORN STARCH, SODIUM ALUMINUM SULFATE, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, SORBIC ACID, SODIUM PROPIONATE (TO PRESERVE FRESHNESS), CELLULOSE GUM, GUAR GUM, XANTHAN GUM, FUMARIC ACID, SODIUM METABISULFITE (DOUGH CONDITIONER))
serving_size: 170.0 g
household_serving_fulltext: 1 BURRITO
branded_food_category: Frozen Dinners & Entrees
package_weight: 6 oz/170 g
market_country: United States
Energy: 265 KCAL
Protein: 11.18 G
Total lipid (fat): 7.65 G
Carbohydrate, by difference: 38.24 G
Fiber, total dietary: 2.4 G
Sugars, Total: 4.12 G
Calcium, Ca: 88 MG
Iron, Fe: 2.65 MG
Sodium, Na: 488 MG
Vitamin C, total ascorbic acid: 1.4 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 2.06 G
Cholesterol: 18 MG

507991

PORK WITH BARBECUE SAUCE BURRITO
brand_owner: Culinaire Inc.
gtin_upc: 664850300682
ingredients: NATURAL PORK (MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS), BARBECUE SAUCE (KETCHUP (TOMATO CONCENTRATE, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, CORN SYRUP, SALT, LESS THAN 2% OF SPICE, ONION POWDER, NATURAL FLAVORS), BROWN SUGAR, LIQUID SMOKE (WATER, NATURAL HICKORY SMOKE CONCENTRATE, SEASONING, SALT), SEASONING, SALT), TORTILLA (ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE SHORTENING (SOYBEAN OIL AND COTTONSEED OILS, VEGETABLE MONO & DIGLYCERIDES, CITRIC ACID), LEAVENING (SODIUM BICARBONATE, CORN STARCH, SODIUM ALUMINUM SULFATE, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, SORBIC ACID, SODIUM PROPIONATE (TO PRESERVE FRESHNESS), CELLULOSE GUM, GUAR GUM, XANTHAN GUM, FUMARIC ACID, SODIUM METABISULFITE (DOUGH CONDITIONER))
serving_size: 170.0 g
household_serving_fulltext: 1 BURRITO
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 265 KCAL
Protein: 11.18 G
Total lipid (fat): 7.65 G
Carbohydrate, by difference: 38.24 G
Fiber, total dietary: 2.4 G
Sugars, Total: 4.12 G
Calcium, Ca: 88 MG
Iron, Fe: 2.65 MG
Sodium, Na: 488 MG
Vitamin C, total ascorbic acid: 1.4 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 2.06 G
Cholesterol: 18 MG

1412706

PORK WITH BARBECUE SAUCE, PORK WITH BARBECUE
brand_owner: Big B Distributors Inc.
brand_name: BIG ""B""
gtin_upc: 072786100328
ingredients: PORK, WATER, TOMATO PASTE, SUGAR, VINEGAR, SALT, FLAVORINGS, WORCESTERSHIRE SAUCE (VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR, SULFITING AGENT), LEMON JUICE, VEGETABLE GUM, SPICES MUSTARD, PAPRIKA, ONION.
serving_size: 56.0 g
branded_food_category: Cooked & Prepared
market_country: United States
Energy: 107 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 8.93 G
Sugars, Total: 7.14 G
Iron, Fe: 1.29 MG
Sodium, Na: 464 MG
Vitamin C, total ascorbic acid: 2.1 MG
Vitamin A, IU: 179 IU
Cholesterol: 45 MG

1704986

1126145

PORK WITH BARBECUE SAUCE, PORK WITH BARBECUE
brand_owner: Big B Distributors Inc.
gtin_upc: 072786100328
ingredients: PORK, WATER, TOMATO PASTE, SUGAR, VINEGAR, SALT, FLAVORINGS, WORCESTERSHIRE SAUCE (VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR, SULFITING AGENT), LEMON JUICE, VEGETABLE GUM, SPICES MUSTARD, PAPRIKA, ONION.
serving_size: 56.0 g
branded_food_category: Cooked & Prepared
market_country: United States
Energy: 107 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 8.93 G
Sugars, Total: 7.14 G
Iron, Fe: 1.29 MG
Sodium, Na: 464 MG
Vitamin C, total ascorbic acid: 2.1 MG
Vitamin A, IU: 179 IU
Cholesterol: 45 MG

912518

PORK WITH BARBECUE SAUCE, PORK WITH BARBECUE
brand_owner: Big B Distributors Inc.
gtin_upc: 072786100328
ingredients: PORK, WATER, TOMATO PASTE, SUGAR, VINEGAR, SALT, FLAVORINGS, WORCESTERSHIRE SAUCE (VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR, SULFITING AGENT), LEMON JUICE, VEGETABLE GUM, SPICES MUSTARD, PAPRIKA, ONION.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Cooked & Prepared
market_country: United States
Energy: 107 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 8.93 G
Sugars, Total: 7.14 G
Sodium, Na: 464 MG
Cholesterol: 45 MG

803561

PORK WITH BARBECUE SAUCE
brand_owner: Big B Distributors Inc.
gtin_upc: 072786100328
ingredients: PORK, WATER, TOMATO PASTE, SUGAR, VINEGAR, SALT, FLAVORINGS, WORCESTERSHIRE SAUCE (VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR, SULFITING AGENT), LEMON JUICE, VEGETABLE GUM, SPICES MUSTARD, PAPRIKA, ONION.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Cooked & Prepared
market_country: United States
Energy: 107 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 8.93 G
Sugars, Total: 7.14 G
Iron, Fe: 1.29 MG
Sodium, Na: 464 MG
Vitamin C, total ascorbic acid: 2.1 MG
Vitamin A, IU: 179 IU
Cholesterol: 45 MG

690082

PORK WITH BBQ SAUCE, PORK
brand_owner: TURASKY MEATS
gtin_upc: 857492001011
ingredients: PORK, SAUCE (HIGH FRUCTOSE CORN SYRUP, VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, SPICES, CARAMEL, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR).
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 161 KCAL
Protein: 12.5 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 19.64 G
Sugars, Total: 17.86 G
Iron, Fe: 0.64 MG
Sodium, Na: 357 MG
Vitamin C, total ascorbic acid: 4.3 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 45 MG

690092

PORK WITH BBQ SAUCE, PORK
brand_owner: TURASKY MEATS
gtin_upc: 857492001042
ingredients: PORK, SAUCE (HIGH FRUCTOSE CORN SYRUP, VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, SPICES, CARAMEL, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR.)
serving_size: 140.0 g
household_serving_fulltext: 5 ONZ
branded_food_category: Other Frozen Meats
market_country: United States
Energy: 164 KCAL
Protein: 12.86 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 19.29 G
Sugars, Total: 17.86 G
Iron, Fe: 0.77 MG
Sodium, Na: 364 MG
Vitamin C, total ascorbic acid: 4.3 MG
Fatty acids, total saturated: 1.07 G
Cholesterol: 43 MG

1819948

PORK WITH BBQ SAUCE, PORK
brand_owner: Y-T Packing Co.
brand_name: TURASKY MEATS
gtin_upc: 857492001011
ingredients: PORK, SAUCE (HIGH FRUCTOSE CORN SYRUP, VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, SPICES, CARAMEL, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR).
serving_size: 56.0 g
branded_food_category: Other Frozen Meats
package_weight: 5 lbs
market_country: United States
Energy: 161 KCAL
Protein: 12.5 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 19.64 G
Sugars, Total: 17.86 G
Iron, Fe: 0.64 MG
Sodium, Na: 357 MG
Vitamin C, total ascorbic acid: 4.3 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 45 MG

1843053

1962121

PORK WITH BBQ SAUCE, PORK
brand_owner: Y-T Packing Co.
brand_name: TURASKY MEATS
gtin_upc: 857492001011
ingredients: PORK, SAUCE (HIGH FRUCTOSE CORN SYRUP, VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, SPICES, CARAMEL, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR).
serving_size: 56.0 g
branded_food_category: Other Frozen Meats
package_weight: 80 oz/5 lbs
market_country: United States
Energy: 161 KCAL
Protein: 12.5 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 19.64 G
Sugars, Total: 17.86 G
Iron, Fe: 0.64 MG
Sodium, Na: 357 MG
Vitamin C, total ascorbic acid: 4.3 MG
Fatty acids, total saturated: 0.89 G
Cholesterol: 45 MG

1962126

PORK WITH BBQ SAUCE, PORK
brand_owner: Y-T Packing Co.
brand_name: TURASKY MEATS
gtin_upc: 857492001042
ingredients: PORK, SAUCE (HIGH FRUCTOSE CORN SYRUP, VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, SPICES, CARAMEL, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR.)
serving_size: 140.0 g
branded_food_category: Other Frozen Meats
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 164 KCAL
Protein: 12.86 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 19.29 G
Sugars, Total: 17.86 G
Iron, Fe: 0.77 MG
Sodium, Na: 364 MG
Vitamin C, total ascorbic acid: 4.3 MG
Fatty acids, total saturated: 1.07 G
Cholesterol: 43 MG

1819954

PORK WITH BBQ SAUCE, PORK
brand_owner: Y-T Packing Co.
brand_name: TURASKY MEATS
gtin_upc: 857492001042
ingredients: PORK, SAUCE (HIGH FRUCTOSE CORN SYRUP, VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, SPICES, CARAMEL, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC, SUGAR, TAMARIND, NATURAL FLAVOR.)
serving_size: 140.0 g
branded_food_category: Other Frozen Meats
package_weight: 454 g
market_country: United States
Energy: 164 KCAL
Protein: 12.86 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 19.29 G
Sugars, Total: 17.86 G
Iron, Fe: 0.77 MG
Sodium, Na: 364 MG
Vitamin C, total ascorbic acid: 4.3 MG
Fatty acids, total saturated: 1.07 G
Cholesterol: 43 MG

2341832

Pork with chili and tomatoes
Water: 80.84 G
Energy: 95 KCAL
Protein: 11.64 G
Total lipid (fat): 3.99 G
Carbohydrate, by difference: 2.68 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.63 G
Calcium, Ca: 15 MG
Iron, Fe: 0.58 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 123 MG
Potassium, K: 323 MG
Sodium, Na: 118 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.061 MG
Selenium, Se: 18.9 UG
Vitamin C, total ascorbic acid: 16.7 MG
Thiamin: 0.302 MG
Riboflavin: 0.141 MG
Niacin: 2.775 MG
Vitamin B-6: 0.255 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 43.1 MG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 21 UG
Retinol: 1 UG
Carotene, beta: 210 UG
Carotene, alpha: 41 UG
Cryptoxanthin, beta: 11 UG
Lycopene: 849 UG
Lutein + zeaxanthin: 135 UG
Vitamin E (alpha-tocopherol): 0.7 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 5 UG
Fatty acids, total saturated: 1.4 G
SFA 10:0: 0.006 G
SFA 12:0: 0.007 G
SFA 14:0: 0.05 G
SFA 16:0: 0.885 G
SFA 18:0: 0.447 G
Fatty acids, total monounsaturated: 1.763 G
MUFA 16:1: 0.119 G
MUFA 18:1: 1.601 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.464 G
PUFA 18:2: 0.385 G
PUFA 18:3: 0.027 G
PUFA 20:4: 0.036 G
Cholesterol: 32 MG

1718950

PORK WITH FRESHLY CHOPPED CABBAGE, CARROTS & CELERY EGG ROLLS, PORK
brand_owner: The Schwan Food Company
brand_name: MINH
gtin_upc: 072180770158
ingredients: INGREDIENTS: FILLING: PORK, CABBAGE, CARROTS, CELERY, ONION, BROWN RICE, CONTAINS 2% OR LESS OF: MODIFIED FOOD STARCH, EGGS, SALT, SUGAR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SPICE, DRIED GARLIC, DRIED ONION: WRAPPER: ENRICHED FLOUR ([BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, ENRICHED DURUM FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS 2% OR LESS OF: SALT, VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL), WHEAT GLUTEN, EGGS, CORNSTARCH: SEALER: WATER. FRIED IN VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL).
serving_size: 78.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 231 KCAL
Protein: 7.69 G
Total lipid (fat): 10.26 G
Carbohydrate, by difference: 25.64 G
Fiber, total dietary: 1.3 G
Sugars, Total: 1.28 G
Sugars, added: 1.3 G
Iron, Fe: 1.67 MG
Potassium, K: 179 MG
Sodium, Na: 513 MG
Fatty acids, total saturated: 3.21 G
Cholesterol: 32 MG

2156083

PORK WITH FRESHLY CHOPPED CABBAGE, CARROTS & CELERY EGG ROLLS, PORK
brand_owner: The Schwan Food Company
brand_name: MINH
gtin_upc: 072180770158
ingredients: INGREDIENTS: FILLING: PORK, CABBAGE, CARROTS, CELERY, ONION, BROWN RICE, CONTAINS 2% OR LESS OF: MODIFIED FOOD STARCH, EGGS, SALT, SUGAR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SPICE, DRIED GARLIC, DRIED ONION: WRAPPER: ENRICHED FLOUR ([BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, ENRICHED DURUM FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS 2% OR LESS OF: SALT, VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL), WHEAT GLUTEN, EGGS, CORNSTARCH: SEALER: WATER. FRIED IN VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL).
serving_size: 78.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 44 oz/1.24 kg
market_country: United States
Energy: 231 KCAL
Protein: 7.69 G
Total lipid (fat): 10.26 G
Carbohydrate, by difference: 25.64 G
Fiber, total dietary: 1.3 G
Sugars, Total: 1.28 G
Sugars, added: 1.3 G
Iron, Fe: 1.67 MG
Potassium, K: 179 MG
Sodium, Na: 513 MG
Fatty acids, total saturated: 3.21 G
Cholesterol: 32 MG

941234

PORK WITH FRESHLY CHOPPED CABBAGE, CARROTS & CELERY EGG ROLLS, PORK
brand_owner: The Schwan Food Company
gtin_upc: 072180770158
ingredients: FILLING: PORK, CABBAGE, CARROTS, CELERY, ONION, BROWN RICE, CONTAINS 2% OR LESS OF: MODIFIED FOOD STARCH, EGGS, SALT, SUGAR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SPICE, DRIED GARLIC, DRIED ONION; WRAPPER: ENRICHED FLOUR ([BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, ENRICHED DURUM FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS 2% OR LESS OF: SALT, VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL), WHEAT GLUTEN, EGGS, CORNSTARCH; SEALER: WATER. FRIED IN VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL).
serving_size: 78.0 g
household_serving_fulltext: 1 EGG ROLL
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 231 KCAL
Protein: 7.69 G
Total lipid (fat): 10.26 G
Carbohydrate, by difference: 25.64 G
Fiber, total dietary: 1.3 G
Sugars, Total: 1.28 G
Sugars, added: 1.3 G
Iron, Fe: 1.67 MG
Potassium, K: 179 MG
Sodium, Na: 513 MG
Fatty acids, total saturated: 3.21 G
Cholesterol: 32 MG

1038307

PORK WITH FRESHLY CHOPPED CABBAGE, CARROTS & CELERY EGG ROLLS, PORK
brand_owner: The Schwan Food Company
gtin_upc: 072180770158
ingredients: INGREDIENTS: FILLING: PORK, CABBAGE, CARROTS, CELERY, ONION, BROWN RICE, CONTAINS 2% OR LESS OF: MODIFIED FOOD STARCH, EGGS, SALT, SUGAR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SPICE, DRIED GARLIC, DRIED ONION: WRAPPER: ENRICHED FLOUR ([BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, ENRICHED DURUM FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS 2% OR LESS OF: SALT, VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL), WHEAT GLUTEN, EGGS, CORNSTARCH: SEALER: WATER. FRIED IN VEGETABLE OIL (COTTONSEED AND/OR CANOLA OIL).
serving_size: 78.0 g
household_serving_fulltext: 1 Egg Roll
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 231 KCAL
Protein: 7.69 G
Total lipid (fat): 10.26 G
Carbohydrate, by difference: 25.64 G
Fiber, total dietary: 1.3 G
Sugars, Total: 1.28 G
Sugars, added: 1.3 G
Iron, Fe: 1.67 MG
Potassium, K: 179 MG
Sodium, Na: 513 MG
Fatty acids, total saturated: 3.21 G
Cholesterol: 32 MG

1306344

PORK WITH PINEAPPLE IN A GUAJILLO CHILE SAUCE, PORK WITH PINEAPPLE
brand_owner: Hormel Foods Corporation
brand_name: HERDEZ
gtin_upc: 037600233606
ingredients: PINEAPPLE AND PINEAPPLE JUICE, WATER, TOMATOES, GUAJILLO PEPPER PUREE (WATER, GUAJILLO PEPPER, CITRIC ACID), PINEAPPLE JUICE CONCENTRATE, VINEGAR, CALIFORNIA PEPPER PUREE (WATER, CALIFORNIA PEPPERS, CITRIC ACID), GARLIC (CONTAINS CITRIC ACID), SALT, POTASSIUM LACTATE, SODIUM PHOSPHATES, SPICES, SODIUM DIACETATE.
serving_size: 112.0 g
branded_food_category: Other Meats
market_country: United States
Energy: 116 KCAL
Protein: 11.61 G
Total lipid (fat): 5.36 G
Carbohydrate, by difference: 4.46 G
Sugars, Total: 4.46 G
Iron, Fe: 0.64 MG
Sodium, Na: 429 MG
Vitamin C, total ascorbic acid: 3.2 MG
Vitamin A, IU: 89 IU
Fatty acids, total saturated: 2.23 G
Cholesterol: 31 MG

1598454

2090192

PORK WITH PINEAPPLE IN A GUAJILLO CHILE SAUCE, PORK WITH PINEAPPLE
brand_owner: Hormel Foods Corporation
brand_name: HERDEZ
gtin_upc: 037600233606
ingredients: PINEAPPLE AND PINEAPPLE JUICE, WATER, TOMATOES, GUAJILLO PEPPER PUREE (WATER, GUAJILLO PEPPER, CITRIC ACID), PINEAPPLE JUICE CONCENTRATE, VINEGAR, CALIFORNIA PEPPER PUREE (WATER, CALIFORNIA PEPPERS, CITRIC ACID), GARLIC (CONTAINS CITRIC ACID), SALT, POTASSIUM LACTATE, SODIUM PHOSPHATES, SPICES, SODIUM DIACETATE.
serving_size: 112.0 g
branded_food_category: Other Meats
package_weight: 20 oz/567 g
market_country: United States
Energy: 116 KCAL
Protein: 11.61 G
Total lipid (fat): 5.36 G
Carbohydrate, by difference: 4.46 G
Sugars, Total: 4.46 G
Iron, Fe: 0.64 MG
Sodium, Na: 429 MG
Vitamin C, total ascorbic acid: 3.2 MG
Vitamin A, IU: 89 IU
Fatty acids, total saturated: 2.23 G
Cholesterol: 31 MG

980939

PORK WITH PINEAPPLE IN A GUAJILLO CHILE SAUCE, PORK WITH PINEAPPLE
brand_owner: Hormel Foods Corporation
gtin_upc: 037600233606
ingredients: PINEAPPLE AND PINEAPPLE JUICE, WATER, TOMATOES, GUAJILLO PEPPER PUREE (WATER, GUAJILLO PEPPER, CITRIC ACID), PINEAPPLE JUICE CONCENTRATE, VINEGAR, CALIFORNIA PEPPER PUREE (WATER, CALIFORNIA PEPPERS, CITRIC ACID), GARLIC (CONTAINS CITRIC ACID), SALT, POTASSIUM LACTATE, SODIUM PHOSPHATES, SPICES, SODIUM DIACETATE.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 116 KCAL
Protein: 11.61 G
Total lipid (fat): 5.36 G
Carbohydrate, by difference: 4.46 G
Sugars, Total: 4.46 G
Iron, Fe: 0.64 MG
Sodium, Na: 429 MG
Vitamin C, total ascorbic acid: 3.2 MG
Vitamin A, IU: 89 IU
Fatty acids, total saturated: 2.23 G
Cholesterol: 31 MG

852180

PORK WITH PINEAPPLE IN A GUAJILLO CHILE SAUCE
brand_owner: Hormel Foods Corporation
gtin_upc: 037600233606
ingredients: PINEAPPLE AND PINEAPPLE JUICE, WATER, TOMATOES, GUAJILLO PEPPER PUREE (WATER, GUAJILLO PEPPER, CITRIC ACID), PINEAPPLE JUICE CONCENTRATE, VINEGAR, CALIFORNIA PEPPER PUREE (WATER, CALIFORNIA PEPPERS, CITRIC ACID), GARLIC (CONTAINS CITRIC ACID), SALT, POTASSIUM LACTATE, SODIUM PHOSPHATES, SPICES, SODIUM DIACETATE.
serving_size: 112.0 g
household_serving_fulltext: 4 ONZ
branded_food_category: Other Meats
market_country: United States
Energy: 116 KCAL
Protein: 11.61 G
Total lipid (fat): 5.36 G
Carbohydrate, by difference: 4.46 G
Sugars, Total: 4.46 G
Sodium, Na: 429 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 31 MG

1835934

PORK WITH SHRIMP SHUMAI, PORK WITH SHRIMP
brand_owner: Ramar International Corp.
brand_name: BESTASTE
gtin_upc: 011547810182
ingredients: FILLING: PORK, COOKED SHRIMP (SHRIMP, SALT), WATER, ONIONS, CARROTS, SUGAR, SESAME OIL, SODIUM LACTATE, POTATO STARCH, SALT, SOY PROTEIN CONCENTRATE, BLACK PEPPER. WRAPPER: HIGH GLUTEN FLOUR (ENRICHED WHEAT FLOUR UNBLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENZYME, ASCORBIC ACID (DOUGH CONDITIONER)), WATER, WHEAT GLUTEN, SALT.
serving_size: 85.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 247 KCAL
Protein: 14.12 G
Total lipid (fat): 15.29 G
Carbohydrate, by difference: 14.12 G
Sugars, Total: 2.35 G
Calcium, Ca: 24 MG
Iron, Fe: 0.85 MG
Sodium, Na: 659 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 4.71 G
Cholesterol: 53 MG

2176261

PORK WITH SHRIMP SHUMAI, PORK WITH SHRIMP
brand_owner: Ramar International Corp.
brand_name: BESTASTE
gtin_upc: 011547810182
ingredients: FILLING: PORK, COOKED SHRIMP (SHRIMP, SALT), WATER, ONIONS, CARROTS, SUGAR, SESAME OIL, SODIUM LACTATE, POTATO STARCH, SALT, SOY PROTEIN CONCENTRATE, BLACK PEPPER. WRAPPER: HIGH GLUTEN FLOUR (ENRICHED WHEAT FLOUR UNBLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENZYME, ASCORBIC ACID (DOUGH CONDITIONER)), WATER, WHEAT GLUTEN, SALT.
serving_size: 85.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 12 oz/340 g
market_country: United States
Energy: 247 KCAL
Protein: 14.12 G
Total lipid (fat): 15.29 G
Carbohydrate, by difference: 14.12 G
Sugars, Total: 2.35 G
Calcium, Ca: 24 MG
Iron, Fe: 0.85 MG
Sodium, Na: 659 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 4.71 G
Cholesterol: 53 MG

2191433

PORK WITH SWEET BBQ SAUCE SEASONED WITH ONION & GARLIC BAO BUNS, PORK
brand_owner: Target Stores
brand_name: GOOD & GATHER
gtin_upc: 085239096024
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, COOKED PORK (PORK, WATER, POTASSIUM PHOSPHATE, SALT, SUGAR), SUGAR, ONIONS, OYSTER SAUCE (WATER, SUGAR, SALT, OYSTER EXTRACTIVE [OYSTER, WATER, SALT], CORN STARCH), CONTAINS 2% OR LESS OF KETCHUP (TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, CANE SUGAR, SALT, ONION POWDER, SPICE, NATURAL FLAVORING), PALM OIL SHORTENING, MODIFIED FOOD STARCH (CORN, POTATO), YEAST, HOISIN SAUCE (SUGAR, WATER, SALT, SWEET POTATO POWDER, RICE VINEGAR, CONTAINS LESS THAN 2% OF SOYBEANS, CORN STARCH, SESAME PASTE, SPICES, WHEAT FLOUR, DEHYDRATED GARLIC, CHILI PEPPER), LEAVENING AGENT (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SOYBEAN OIL, GROUND BEAN SAUCE (FERMENTED SOYBEAN PASTE [WATER, SOYBEANS, RICE, SALT, WHEAT FLOUR], WATER, SUGAR, CONTAINS LESS THAN 2% OF CORN STARCH, SOYBEAN OIL, SALTED SAKE [SAKE {WATER, RICE, KOJI (ASPERGILLUS ORYZAE)}, SALT], SESAME OIL), SCALLION, SALT, SOY SAUCE (WATER, SOYBEANS, SALT, ALCOHOL [RETAIN FRESHNESS]), GINGER, NATURAL FLAVOR, SPICES, ONION POWDER.
serving_size: 76.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 8 oz/227 g
market_country: United States
Energy: 211 KCAL
Protein: 7.89 G
Total lipid (fat): 2.63 G
Carbohydrate, by difference: 39.47 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.53 G
Sugars, added: 9.2 G
Calcium, Ca: 39 MG
Iron, Fe: 1.97 MG
Potassium, K: 145 MG
Sodium, Na: 303 MG
Fatty acids, total saturated: 0.66 G
Cholesterol: 7 MG

2342580

Pork with vegetable excluding carrots, broccoli and/or dark-green leafy; soup, Asian Style
Water: 87.69 G
Energy: 57 KCAL
Protein: 6.07 G
Total lipid (fat): 2.48 G
Carbohydrate, by difference: 2.54 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.07 G
Calcium, Ca: 22 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 53 MG
Potassium, K: 168 MG
Sodium, Na: 325 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.031 MG
Selenium, Se: 8.3 UG
Vitamin C, total ascorbic acid: 7.4 MG
Thiamin: 0.123 MG
Riboflavin: 0.085 MG
Niacin: 1.483 MG
Vitamin B-6: 0.119 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 22.3 MG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 8 UG
Carotene, beta: 87 UG
Carotene, alpha: 10 UG
Lutein + zeaxanthin: 107 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 19.1 UG
Fatty acids, total saturated: 0.738 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.027 G
SFA 16:0: 0.467 G
SFA 18:0: 0.225 G
Fatty acids, total monounsaturated: 1.055 G
MUFA 16:1: 0.057 G
MUFA 18:1: 0.973 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.475 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.044 G
PUFA 20:4: 0.006 G
Cholesterol: 12 MG

1358146

PORK WITH VERDE CHILE SAUCE
brand_owner: Raley's
brand_name: RALEY'S
gtin_upc: 046567507651
ingredients: SHORT GRAIN BROWN RICE (WATER, SHORT GRAIN BROWN RICE, CANOLA OIL AND EXTRA VIRGIN OLIVE OIL), VERDE CHILE SAUCE (TOMATILLO [TOMATILLO, CITRIC ACID], WATER, YELLOW ONION, GREEN CHILE PEPPER [GREEN CHILE PEPPER, CITRIC ACID], POBLANO PEPPER, CORN STARCH, SUGAR, CILANTRO, GREEN ONION, JALAPENO PEPPER [JALAPENO PEPPER, WATER, CITRIC ACID], GARLIC [WATER, GARLIC], CHIPOTLE PEPPER [CHIPOTLE PEPPER, WATER, TOMATO PASTE, VINEGAR, ONIONS, SUGAR, SALT, CANOLA OIL, SPICES], SEA SALT, EXPELLER PRESSED CANOLA OIL, DRIED CUMIN, DRIED OREGANO, WHITE PEPPER), SEASONED SHREDDED PORK, CARAMEL COLOR ADDED (PORK, PORK STOCK, LESS THAN 2% LEMON JUICE CONCENTRATE, VINEGAR, CHILI PEPPER, SALT, YEAST EXTRACT, NATURAL FLAVORS [INCLUDING SUNFLOWER OIL], SPICE, GUM ARABIC, CARAMEL COLOR), PEPPER JACK CHEESE (PASTEURIZED MILK, JALAPENO PEPPERS, CHEESE CULTURE, SALT, ENZYMES, POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A NATURAL MOLD INHIBITOR]), GREEN ONION, FRESH CILANTRO.
serving_size: 312.0 g
branded_food_category: Other Deli
market_country: United States
Energy: 138 KCAL
Protein: 6.73 G
Total lipid (fat): 4.81 G
Carbohydrate, by difference: 17.31 G
Fiber, total dietary: 1.9 G
Sugars, Total: 1.6 G
Calcium, Ca: 32 MG
Iron, Fe: 0.58 MG
Sodium, Na: 247 MG
Vitamin C, total ascorbic acid: 4.8 MG
Vitamin A, IU: 160 IU
Fatty acids, total saturated: 1.12 G
Cholesterol: 16 MG

1650336

2118398

PORK WITH VERDE CHILE SAUCE
brand_owner: Raley's
brand_name: RALEY'S
gtin_upc: 046567507651
ingredients: SHORT GRAIN BROWN RICE (WATER, SHORT GRAIN BROWN RICE, CANOLA OIL AND EXTRA VIRGIN OLIVE OIL), VERDE CHILE SAUCE (TOMATILLO [TOMATILLO, CITRIC ACID], WATER, YELLOW ONION, GREEN CHILE PEPPER [GREEN CHILE PEPPER, CITRIC ACID], POBLANO PEPPER, CORN STARCH, SUGAR, CILANTRO, GREEN ONION, JALAPENO PEPPER [JALAPENO PEPPER, WATER, CITRIC ACID], GARLIC [WATER, GARLIC], CHIPOTLE PEPPER [CHIPOTLE PEPPER, WATER, TOMATO PASTE, VINEGAR, ONIONS, SUGAR, SALT, CANOLA OIL, SPICES], SEA SALT, EXPELLER PRESSED CANOLA OIL, DRIED CUMIN, DRIED OREGANO, WHITE PEPPER), SEASONED SHREDDED PORK, CARAMEL COLOR ADDED (PORK, PORK STOCK, LESS THAN 2% LEMON JUICE CONCENTRATE, VINEGAR, CHILI PEPPER, SALT, YEAST EXTRACT, NATURAL FLAVORS [INCLUDING SUNFLOWER OIL], SPICE, GUM ARABIC, CARAMEL COLOR), PEPPER JACK CHEESE (PASTEURIZED MILK, JALAPENO PEPPERS, CHEESE CULTURE, SALT, ENZYMES, POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A NATURAL MOLD INHIBITOR]), GREEN ONION, FRESH CILANTRO.
serving_size: 312.0 g
branded_food_category: Other Deli
package_weight: 11 oz/312 g
market_country: United States
Energy: 138 KCAL
Protein: 6.73 G
Total lipid (fat): 4.81 G
Carbohydrate, by difference: 17.31 G
Fiber, total dietary: 1.9 G
Sugars, Total: 1.6 G
Calcium, Ca: 32 MG
Iron, Fe: 0.58 MG
Sodium, Na: 247 MG
Vitamin C, total ascorbic acid: 4.8 MG
Vitamin A, IU: 160 IU
Fatty acids, total saturated: 1.12 G
Cholesterol: 16 MG

562581

PORK WITH VERDE CHILE SAUCE
brand_owner: Raley's
gtin_upc: 046567507651
ingredients: SHORT GRAIN BROWN RICE (WATER, SHORT GRAIN BROWN RICE, CANOLA OIL AND EXTRA VIRGIN OLIVE OIL), VERDE CHILE SAUCE (TOMATILLO [TOMATILLO, CITRIC ACID], WATER, YELLOW ONION, GREEN CHILE PEPPER [GREEN CHILE PEPPER, CITRIC ACID], POBLANO PEPPER, CORN STARCH, SUGAR, CILANTRO, GREEN ONION, JALAPENO PEPPER [JALAPENO PEPPER, WATER, CITRIC ACID], GARLIC [WATER, GARLIC], CHIPOTLE PEPPER [CHIPOTLE PEPPER, WATER, TOMATO PASTE, VINEGAR, ONIONS, SUGAR, SALT, CANOLA OIL, SPICES], SEA SALT, EXPELLER PRESSED CANOLA OIL, DRIED CUMIN, DRIED OREGANO, WHITE PEPPER), SEASONED SHREDDED PORK, CARAMEL COLOR ADDED (PORK, PORK STOCK, LESS THAN 2% LEMON JUICE CONCENTRATE, VINEGAR, CHILI PEPPER, SALT, YEAST EXTRACT, NATURAL FLAVORS [INCLUDING SUNFLOWER OIL], SPICE, GUM ARABIC, CARAMEL COLOR), PEPPER JACK CHEESE (PASTEURIZED MILK, JALAPENO PEPPERS, CHEESE CULTURE, SALT, ENZYMES, POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A NATURAL MOLD INHIBITOR]), GREEN ONION, FRESH CILANTRO.
serving_size: 312.0 g
household_serving_fulltext: 11 ONZ
branded_food_category: Other Deli
market_country: United States
Energy: 138 KCAL
Protein: 6.73 G
Total lipid (fat): 4.81 G
Carbohydrate, by difference: 17.31 G
Fiber, total dietary: 1.9 G
Sugars, Total: 1.6 G
Calcium, Ca: 32 MG
Iron, Fe: 0.58 MG
Sodium, Na: 247 MG
Vitamin C, total ascorbic acid: 4.8 MG
Vitamin A, IU: 160 IU
Fatty acids, total saturated: 1.12 G
Cholesterol: 16 MG

554281

PORK YAKISOBA STIR FRY
brand_owner: HOME TABLE
gtin_upc: 813678800120
ingredients: PORK SIRLOIN STRIPS, COOKED YAKISOBA NOODLES (ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, 100% FULLY REFINED SOYBEAN OIL, SALT, POTASSIUM CARBONATE, SODIUM CARBONATE), SRIRACHA TERIYAKI SAUCE (WATER, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, GARLIC CHILI SAUCE (RED CHILI, SUGAR, SALT, GARLIC, FISH EXTRACT [ANCHOVY], ACETIC ACID, ASCORBIC ACID), BROWN SUGAR (SUGAR, MOLASSES), RED BELL PEPPER, PINEAPPLE CONCENTRATE, SESAME OIL, GINGER, CORN STARCH, RICE VINEGAR, SESAME SEED, GARLIC (WATER, GARLIC), XANTHAN GUM), BROCCOLI, GREEN CABBAGE, CARROT, KALE.
serving_size: 354.0 g
household_serving_fulltext: 354 GRM
branded_food_category: Other Deli
market_country: United States
Energy: 144 KCAL
Protein: 9.89 G
Total lipid (fat): 4.52 G
Carbohydrate, by difference: 15.54 G
Fiber, total dietary: 0.6 G
Sugars, Total: 3.39 G
Sugars, added: 1.7 G
Calcium, Ca: 22 MG
Iron, Fe: 1.13 MG
Potassium, K: 190 MG
Sodium, Na: 189 MG
Fatty acids, total saturated: 0.71 G
Cholesterol: 20 MG

1803922

PORK YAKISOBA STIR FRY
brand_owner: Tortilleria Mexicana Los Hermanos
brand_name: HOME TABLE
gtin_upc: 813678800120
ingredients: PORK SIRLOIN STRIPS, COOKED YAKISOBA NOODLES (ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, 100% FULLY REFINED SOYBEAN OIL, SALT, POTASSIUM CARBONATE, SODIUM CARBONATE), SRIRACHA TERIYAKI SAUCE (WATER, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, GARLIC CHILI SAUCE (RED CHILI, SUGAR, SALT, GARLIC, FISH EXTRACT [ANCHOVY], ACETIC ACID, ASCORBIC ACID), BROWN SUGAR (SUGAR, MOLASSES), RED BELL PEPPER, PINEAPPLE CONCENTRATE, SESAME OIL, GINGER, CORN STARCH, RICE VINEGAR, SESAME SEED, GARLIC (WATER, GARLIC), XANTHAN GUM), BROCCOLI, GREEN CABBAGE, CARROT, KALE.
serving_size: 354.0 g
branded_food_category: Other Deli
package_weight: 26 oz
market_country: United States
Energy: 144 KCAL
Protein: 9.89 G
Total lipid (fat): 4.52 G
Carbohydrate, by difference: 15.54 G
Fiber, total dietary: 0.6 G
Sugars, Total: 3.39 G
Sugars, added: 1.7 G
Calcium, Ca: 22 MG
Iron, Fe: 1.13 MG
Potassium, K: 190 MG
Sodium, Na: 189 MG
Fatty acids, total saturated: 0.71 G
Cholesterol: 20 MG

1165965

PORK, BACON 18/22 L/O FZN
brand_owner: Beaver Street Fisheries Inc.
brand_name: HORMEL
gtin_upc: 00075391036334
ingredients: Pork cured with water, salt, sugar, dextrose, sodium erthorbate, sodium nitrite.
serving_size: 18.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 500 KCAL
Protein: 33.33 G
Total lipid (fat): 38.89 G
Sodium, Na: 2222 MG
Fatty acids, total saturated: 13.89 G
Cholesterol: 111 MG

1457967

763074

PORK, BACON 18/22 L/O FZN
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391036334
ingredients: Pork cured with water, salt, sugar, dextrose, sodium erthorbate, sodium nitrite.
serving_size: 18.0 g
household_serving_fulltext: 1 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 500 KCAL
Protein: 33.33 G
Total lipid (fat): 38.89 G
Sodium, Na: 2222 MG
Fatty acids, total saturated: 13.89 G
Cholesterol: 111 MG

351274

PORK, BACON 18/22 L/O FZN
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391036334
ingredients: Pork cured with water, salt, sugar, dextrose, sodium erthorbate, sodium nitrite.
serving_size: 18.0 g
household_serving_fulltext: 1 oz
market_country: United States
Protein: 33.33 G
Total lipid (fat): 38.89 G
Sodium, Na: 2222 MG
Fatty acids, total saturated: 13.89 G
Cholesterol: 111 MG

1168481

PORK, BACON CANADIAN
brand_owner: Beaver Street Fisheries Inc.
brand_name: HORMEL
gtin_upc: 90075391036313
ingredients: Pork, cured with water, salt, potassium lactate, sugar, sodium phophates, sodium diacetate, sodium erythorbate, sodium nitrite.
serving_size: 56.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 125 KCAL
Protein: 19.64 G
Total lipid (fat): 4.46 G
Iron, Fe: 0.89 MG
Potassium, K: 1196 MG
Sodium, Na: 1161 MG
Fatty acids, total saturated: 1.79 G
Cholesterol: 54 MG

1460483

768294

PORK, BACON CANADIAN
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391036313
ingredients: Pork, cured with water, salt, potassium lactate, sugar, sodium phophates, sodium diacetate, sodium erythorbate, sodium nitrite.
serving_size: 56.0 g
household_serving_fulltext: 2 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 125 KCAL
Protein: 19.64 G
Total lipid (fat): 4.46 G
Iron, Fe: 0.89 MG
Potassium, K: 1196 MG
Sodium, Na: 1161 MG
Fatty acids, total saturated: 1.79 G
Cholesterol: 54 MG

353884

PORK, BACON CANADIAN
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391036313
ingredients: Pork, cured with water, salt, potassium lactate, sugar, sodium phophates, sodium diacetate, sodium erythorbate, sodium nitrite.
serving_size: 56.0 g
household_serving_fulltext: 2 oz
market_country: United States
Protein: 19.64 G
Total lipid (fat): 4.46 G
Iron, Fe: 0.89 MG
Potassium, K: 1196 MG
Sodium, Na: 1161 MG
Fatty acids, total saturated: 1.79 G
Cholesterol: 54 MG

168324

Pork, bacon, rendered fat, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SEMISOLID WITH SMOOTH CONSISTENCY
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 0.25 G
Energy: 898 KCAL
Energy: 3756 kJ
Protein: 0.07 G
Total lipid (fat): 99.5 G
Ash: 0.16 G
Calcium, Ca: 1 MG
Iron, Fe: 0.13 MG
Phosphorus, P: 9 MG
Potassium, K: 15 MG
Sodium, Na: 27 MG
Zinc, Zn: 0.06 MG
Copper, Cu: 0.022 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 5.7 UG
Thiamin: 0.004 MG
Riboflavin: 0.015 MG
Niacin: 0.725 MG
Pantothenic acid: 0.007 MG
Vitamin B-6: 0.005 MG
Choline, total: 6.5 MG
Betaine: 0.2 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Fatty acids, total saturated: 31.991 G
SFA 14:0: 1.32 G
SFA 16:0: 19.762 G
SFA 17:0: 0.274 G
SFA 18:0: 10.443 G
SFA 20:0: 0.192 G
Fatty acids, total monounsaturated: 41.435 G
MUFA 16:1: 2.86 G
MUFA 18:1: 37.818 G
MUFA 20:1: 0.757 G
Fatty acids, total polyunsaturated: 10.535 G
PUFA 18:2: 9.426 G
PUFA 18:2 n-6 c,c: 9.426 G
PUFA 18:3: 0.476 G
PUFA 18:3 n-3 c,c,c (ALA): 0.476 G
PUFA 20:2 n-6 c,c: 0.442 G
PUFA 20:4: 0.191 G
Cholesterol: 97 MG

985903

PORK, BEEF AND CHICKEN FRANKS, PORK, BEEF AND CHICKEN
brand_owner: Bar-S Foods Co.
gtin_upc: 015900142002
ingredients: INGREDIENTS: BEEF AND PORK, WATER, MECHANICALLY SEPARATED CHICKEN, DEXTROSE, FLAVORINGS, SALT, CONTAINS 2% OR LESS OF THE FOLLOWING: MODIFIED CORN STARCH, POTASSIUM LACTATE, POTASSIUM ACETATE, SODIUM DIACETATE, CORN SYRUP, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, OLEORESIN OF PAPRIKA, SODIUM NITRITE, RED 40.
serving_size: 45.0 g
household_serving_fulltext: 1 Link
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Energy: 333 KCAL
Protein: 11.11 G
Total lipid (fat): 28.89 G
Carbohydrate, by difference: 8.89 G
Sugars, Total: 4.44 G
Calcium, Ca: 44 MG
Iron, Fe: 0.8 MG
Sodium, Na: 1089 MG
Fatty acids, total saturated: 10 G
Cholesterol: 67 MG

857890

PORK, BEEF AND CHICKEN FRANKS, PORK, BEEF AND CHICKEN
brand_owner: Bar-S Foods Co.
gtin_upc: 015900142002
ingredients: INGREDIENTS: BEEF AND PORK, WATER, MECHANICALLY SEPARATED CHICKEN, DEXTROSE, FLAVORINGS, SALT, CONTAINS 2% OR LESS OF THE FOLLOWING: MODIFIED CORN STARCH, POTASSIUM LACTATE, POTASSIUM ACETATE, SODIUM DIACETATE, CORN SYRUP, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, OLEORESIN OF PAPRIKA, SODIUM NITRITE, RED 40.
serving_size: 45.0 g
household_serving_fulltext: 1 Link
branded_food_category: Sausages, Hotdogs & Brats
market_country: United States
Protein: 11.11 G
Total lipid (fat): 28.89 G
Carbohydrate, by difference: 8.89 G
Sugars, Total: 4.44 G
Sodium, Na: 1089 MG
Fatty acids, total saturated: 10 G
Cholesterol: 67 MG

1167122

PORK, BELLY RAW
brand_owner: Beaver Street Fisheries Inc.
brand_name: SMITHFIELD
gtin_upc: 90075391037105
ingredients: Pork belly
serving_size: 56.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 518 KCAL
Protein: 8.93 G
Total lipid (fat): 53.57 G
Calcium, Ca: 5 MG
Iron, Fe: 0.54 MG
Potassium, K: 188 MG
Sodium, Na: 36 MG
Vitamin C, total ascorbic acid: 0.4 MG
Vitamin A, IU: 4 IU
Fatty acids, total saturated: 19.64 G
Cholesterol: 71 MG

1459124

765456

PORK, BELLY RAW
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391037105
ingredients: Pork belly
serving_size: 56.0 g
household_serving_fulltext: 2 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 518 KCAL
Protein: 8.93 G
Total lipid (fat): 53.57 G
Calcium, Ca: 5 MG
Iron, Fe: 0.54 MG
Potassium, K: 188 MG
Sodium, Na: 36 MG
Vitamin C, total ascorbic acid: 0.4 MG
Vitamin A, IU: 4 IU
Fatty acids, total saturated: 19.64 G
Cholesterol: 71 MG

352465

PORK, BELLY RAW
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391037105
ingredients: Pork belly
serving_size: 56.0 g
household_serving_fulltext: 2 oz
market_country: United States
Protein: 8.93 G
Total lipid (fat): 53.57 G
Calcium, Ca: 5 MG
Iron, Fe: 0.54 MG
Potassium, K: 188 MG
Sodium, Na: 36 MG
Vitamin C, total ascorbic acid: 0.4 MG
Vitamin A, IU: 4 IU
Fatty acids, total saturated: 19.64 G
Cholesterol: 71 MG

2341307

Pork, belly
Water: 39.51 G
Energy: 404 KCAL
Protein: 26.58 G
Total lipid (fat): 32.24 G
Calcium, Ca: 55 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 198 MG
Potassium, K: 284 MG
Sodium, Na: 448 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.131 MG
Selenium, Se: 37.4 UG
Thiamin: 0.54 MG
Riboflavin: 0.395 MG
Niacin: 8.918 MG
Vitamin B-6: 0.485 MG
Choline, total: 91.9 MG
Vitamin B-12: 0.89 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3): 1.6 UG
Fatty acids, total saturated: 11.675 G
SFA 10:0: 0.031 G
SFA 12:0: 0.027 G
SFA 14:0: 0.425 G
SFA 16:0: 7.184 G
SFA 18:0: 3.821 G
Fatty acids, total monounsaturated: 13.977 G
MUFA 16:1: 0.672 G
MUFA 18:1: 13.076 G
MUFA 20:1: 0.226 G
Fatty acids, total polyunsaturated: 5.375 G
PUFA 18:2: 4.799 G
PUFA 18:3: 0.219 G
PUFA 20:4: 0.117 G
PUFA 22:5 n-3 (DPA): 0.023 G
PUFA 22:6 n-3 (DHA): 0.003 G
Cholesterol: 104 MG

2341303

Pork, bones
Water: 58.07 G
Energy: 236 KCAL
Protein: 26.15 G
Total lipid (fat): 13.78 G
Calcium, Ca: 20 MG
Iron, Fe: 1.1 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 219 MG
Potassium, K: 338 MG
Sodium, Na: 364 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.089 MG
Selenium, Se: 41.7 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.606 MG
Riboflavin: 0.288 MG
Niacin: 5.999 MG
Vitamin B-6: 0.538 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 79.5 MG
Vitamin B-12: 0.69 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3): 0.9 UG
Fatty acids, total saturated: 4.854 G
SFA 10:0: 0.01 G
SFA 12:0: 0.008 G
SFA 14:0: 0.169 G
SFA 16:0: 2.985 G
SFA 18:0: 1.602 G
Fatty acids, total monounsaturated: 5.929 G
MUFA 16:1: 0.34 G
MUFA 18:1: 5.463 G
MUFA 20:1: 0.099 G
Fatty acids, total polyunsaturated: 1.507 G
PUFA 18:2: 1.314 G
PUFA 18:3: 0.054 G
PUFA 20:4: 0.078 G
Cholesterol: 87 MG

2341269

Pork, carnitas
Water: 53.87 G
Energy: 271 KCAL
Protein: 24.57 G
Total lipid (fat): 18.33 G
Calcium, Ca: 26 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 299 MG
Sodium, Na: 440 MG
Zinc, Zn: 4.74 MG
Copper, Cu: 0.126 MG
Selenium, Se: 41.6 UG
Thiamin: 0.491 MG
Riboflavin: 0.358 MG
Niacin: 3.795 MG
Vitamin B-6: 0.439 MG
Choline, total: 100.3 MG
Vitamin B-12: 0.91 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3): 1.2 UG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 6.589 G
SFA 10:0: 0.017 G
SFA 12:0: 0.014 G
SFA 14:0: 0.219 G
SFA 16:0: 4.009 G
SFA 18:0: 2.232 G
Fatty acids, total monounsaturated: 8.228 G
MUFA 16:1: 0.403 G
MUFA 18:1: 7.684 G
MUFA 20:1: 0.131 G
Fatty acids, total polyunsaturated: 2.43 G
PUFA 18:2: 2.127 G
PUFA 18:3: 0.124 G
PUFA 20:4: 0.097 G
Cholesterol: 96 MG

1746575

PORK, CHEESE & JALAPENO STUFFED CORN TORTILLA, PORK, CHEESE & JALAPENO
brand_owner: Gotera, Inc.
brand_name: MAMA LYCHA
gtin_upc: 763441000915
ingredients: DOUGH (CORN FLOUR [CORN TREATED WITH HYDRATED LIME, SODIUM PROPIONATE, CELLULOSE GUM, FUMARIC ACID], WATER), FILLING ((LOW MOISTURE PART SKIM MOZZARELLA CHEESE [PASTEURIZED MILK, SKIM MILK, SALT, CHEESE CULTURES, ENZYMES], PORK, TOMATOES, JALAPENO PEPPER, GREEN PEPPER, ONIONS, SALT, GARLIC, CHICKEN BOUILLON [SALT, MONOSODIUM GLUTAMATE, POTASSIUM CHLORIDE, CORN STARCH, POWDERED COOKED CHICKEN, PALM OIL, SUGAR, NATURAL FLAVOR, CHICKEN FAT, DISODIUM GUANYLATE, DISODIUM INOSINATE, CARAMEL COLOR, (CONTAINS SULFITES), MALTODEXTRIN, DEHYDRATED PARSLEY, CITRIC ACID, TURMERIC (COLOR), PAPRIKA OLEORESIN (COLOR)], ANNATTO.
serving_size: 128.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 297 KCAL
Protein: 13.28 G
Total lipid (fat): 10.16 G
Carbohydrate, by difference: 40.62 G
Fiber, total dietary: 5.5 G
Calcium, Ca: 234 MG
Iron, Fe: 4.22 MG
Sodium, Na: 289 MG
Fatty acids, total saturated: 3.91 G
Cholesterol: 27 MG

1992845

PORK, CHEESE & JALAPENO STUFFED CORN TORTILLA, PORK, CHEESE & JALAPENO
brand_owner: Gotera, Inc.
brand_name: MAMA LYCHA
gtin_upc: 763441000915
ingredients: DOUGH (CORN FLOUR [CORN TREATED WITH HYDRATED LIME, SODIUM PROPIONATE, CELLULOSE GUM, FUMARIC ACID], WATER), FILLING ((LOW MOISTURE PART SKIM MOZZARELLA CHEESE [PASTEURIZED MILK, SKIM MILK, SALT, CHEESE CULTURES, ENZYMES], PORK, TOMATOES, JALAPENO PEPPER, GREEN PEPPER, ONIONS, SALT, GARLIC, CHICKEN BOUILLON [SALT, MONOSODIUM GLUTAMATE, POTASSIUM CHLORIDE, CORN STARCH, POWDERED COOKED CHICKEN, PALM OIL, SUGAR, NATURAL FLAVOR, CHICKEN FAT, DISODIUM GUANYLATE, DISODIUM INOSINATE, CARAMEL COLOR, (CONTAINS SULFITES), MALTODEXTRIN, DEHYDRATED PARSLEY, CITRIC ACID, TURMERIC (COLOR), PAPRIKA OLEORESIN (COLOR)], ANNATTO.
serving_size: 128.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 18 oz/1.12 lbs/510 g
market_country: United States
Energy: 297 KCAL
Protein: 13.28 G
Total lipid (fat): 10.16 G
Carbohydrate, by difference: 40.62 G
Fiber, total dietary: 5.5 G
Calcium, Ca: 234 MG
Iron, Fe: 4.22 MG
Sodium, Na: 289 MG
Fatty acids, total saturated: 3.91 G
Cholesterol: 27 MG

2341275

Pork, chop, coated, lean and fat eaten
Water: 55.12 G
Energy: 229 KCAL
Protein: 25.06 G
Total lipid (fat): 10.58 G
Carbohydrate, by difference: 7.16 G
Fiber, total dietary: 0.4 G
Sugars, Total: 0.62 G
Calcium, Ca: 26 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 237 MG
Potassium, K: 390 MG
Sodium, Na: 409 MG
Zinc, Zn: 1.87 MG
Copper, Cu: 0.092 MG
Selenium, Se: 43 UG
Thiamin: 0.652 MG
Riboflavin: 0.217 MG
Niacin: 7.959 MG
Vitamin B-6: 0.557 MG
Folate, total: 11 UG
Folic acid: 8 UG
Folate, food: 2 UG
Folate, DFE: 16 UG
Choline, total: 68.1 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.51 MG
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 3.186 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.102 G
SFA 16:0: 1.996 G
SFA 18:0: 1.024 G
Fatty acids, total monounsaturated: 4.296 G
MUFA 16:1: 0.198 G
MUFA 18:1: 4.018 G
MUFA 20:1: 0.068 G
Fatty acids, total polyunsaturated: 1.988 G
PUFA 18:2: 1.738 G
PUFA 18:3: 0.148 G
PUFA 20:4: 0.059 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 63 MG

2341276

Pork, chop, coated, lean only eaten
Water: 57.08 G
Energy: 208 KCAL
Protein: 25.99 G
Total lipid (fat): 7.74 G
Carbohydrate, by difference: 7.16 G
Fiber, total dietary: 0.4 G
Sugars, Total: 0.62 G
Calcium, Ca: 24 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 244 MG
Potassium, K: 403 MG
Sodium, Na: 413 MG
Zinc, Zn: 1.92 MG
Copper, Cu: 0.093 MG
Selenium, Se: 44.8 UG
Thiamin: 0.673 MG
Riboflavin: 0.222 MG
Niacin: 8.213 MG
Vitamin B-6: 0.577 MG
Folate, total: 11 UG
Folic acid: 8 UG
Folate, food: 2 UG
Folate, DFE: 16 UG
Choline, total: 70.1 MG
Vitamin B-12: 0.56 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 2.177 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.067 G
SFA 16:0: 1.391 G
SFA 18:0: 0.678 G
Fatty acids, total monounsaturated: 3.13 G
MUFA 16:1: 0.148 G
MUFA 18:1: 2.925 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 1.58 G
PUFA 18:2: 1.37 G
PUFA 18:3: 0.129 G
PUFA 20:4: 0.055 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 62 MG

2341274

Pork, chop, coated, NS as to fat eaten
Water: 56.09 G
Energy: 219 KCAL
Protein: 25.54 G
Total lipid (fat): 9.18 G
Carbohydrate, by difference: 7.2 G
Fiber, total dietary: 0.4 G
Sugars, Total: 0.62 G
Calcium, Ca: 25 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 241 MG
Potassium, K: 397 MG
Sodium, Na: 385 MG
Zinc, Zn: 1.9 MG
Copper, Cu: 0.092 MG
Selenium, Se: 44 UG
Thiamin: 0.663 MG
Riboflavin: 0.22 MG
Niacin: 8.091 MG
Vitamin B-6: 0.566 MG
Folate, total: 11 UG
Folic acid: 8 UG
Folate, food: 2 UG
Folate, DFE: 16 UG
Choline, total: 69.1 MG
Vitamin B-12: 0.57 UG
Vitamin E (alpha-tocopherol): 0.51 MG
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 2.684 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.085 G
SFA 16:0: 1.695 G
SFA 18:0: 0.852 G
Fatty acids, total monounsaturated: 3.717 G
MUFA 16:1: 0.173 G
MUFA 18:1: 3.476 G
MUFA 20:1: 0.058 G
Fatty acids, total polyunsaturated: 1.791 G
PUFA 18:2: 1.56 G
PUFA 18:3: 0.139 G
PUFA 20:4: 0.057 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 63 MG

2341272

Pork, chop, lean and fat eaten
Water: 61.89 G
Energy: 195 KCAL
Protein: 26.97 G
Total lipid (fat): 9.17 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 8 MG
Iron, Fe: 0.61 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 252 MG
Potassium, K: 422 MG
Sodium, Na: 351 MG
Zinc, Zn: 1.96 MG
Copper, Cu: 0.075 MG
Selenium, Se: 46.1 UG
Thiamin: 0.632 MG
Riboflavin: 0.202 MG
Niacin: 8.296 MG
Vitamin B-6: 0.618 MG
Choline, total: 75.7 MG
Vitamin B-12: 0.63 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3): 0.6 UG
Fatty acids, total saturated: 3.176 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.115 G
SFA 16:0: 1.969 G
SFA 18:0: 1.039 G
Fatty acids, total monounsaturated: 3.855 G
MUFA 16:1: 0.217 G
MUFA 18:1: 3.564 G
MUFA 20:1: 0.061 G
Fatty acids, total polyunsaturated: 1.118 G
PUFA 18:2: 0.962 G
PUFA 18:3: 0.041 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 72 MG

2341273

Pork, chop, lean only eaten
Water: 64.11 G
Energy: 171 KCAL
Protein: 28.03 G
Total lipid (fat): 5.94 G
Calcium, Ca: 6 MG
Iron, Fe: 0.6 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 259 MG
Potassium, K: 437 MG
Sodium, Na: 356 MG
Zinc, Zn: 2.02 MG
Copper, Cu: 0.077 MG
Selenium, Se: 48.1 UG
Thiamin: 0.656 MG
Riboflavin: 0.207 MG
Niacin: 8.585 MG
Vitamin B-6: 0.641 MG
Choline, total: 78 MG
Vitamin B-12: 0.59 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3): 0.6 UG
Fatty acids, total saturated: 2.029 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.075 G
SFA 16:0: 1.281 G
SFA 18:0: 0.645 G
Fatty acids, total monounsaturated: 2.528 G
MUFA 16:1: 0.16 G
MUFA 18:1: 2.321 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.655 G
PUFA 18:2: 0.543 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.063 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 71 MG

2341271

Pork, chop, NS as to fat eaten
Water: 63 G
Energy: 183 KCAL
Protein: 27.5 G
Total lipid (fat): 7.55 G
Calcium, Ca: 7 MG
Iron, Fe: 0.61 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 256 MG
Potassium, K: 429 MG
Sodium, Na: 354 MG
Zinc, Zn: 1.99 MG
Copper, Cu: 0.076 MG
Selenium, Se: 47.1 UG
Thiamin: 0.644 MG
Riboflavin: 0.204 MG
Niacin: 8.44 MG
Vitamin B-6: 0.63 MG
Choline, total: 76.9 MG
Vitamin B-12: 0.61 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3): 0.6 UG
Fatty acids, total saturated: 2.602 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.095 G
SFA 16:0: 1.625 G
SFA 18:0: 0.842 G
Fatty acids, total monounsaturated: 3.192 G
MUFA 16:1: 0.188 G
MUFA 18:1: 2.942 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.887 G
PUFA 18:2: 0.752 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.065 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 71 MG

2341277

Pork, chop, stuffed
Water: 62.96 G
Energy: 190 KCAL
Protein: 18.37 G
Total lipid (fat): 9.04 G
Carbohydrate, by difference: 7.82 G
Fiber, total dietary: 1 G
Calcium, Ca: 15 MG
Iron, Fe: 0.73 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 174 MG
Potassium, K: 293 MG
Sodium, Na: 414 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.073 MG
Selenium, Se: 40.6 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.448 MG
Riboflavin: 0.163 MG
Niacin: 5.778 MG
Vitamin B-6: 0.411 MG
Folate, total: 35 UG
Folic acid: 32 UG
Folate, food: 3 UG
Folate, DFE: 57 UG
Choline, total: 57.4 MG
Vitamin B-12: 0.41 UG
Vitamin A, RAE: 28 UG
Retinol: 27 UG
Carotene, beta: 21 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 3.1 UG
Fatty acids, total saturated: 2.668 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.082 G
SFA 16:0: 1.656 G
SFA 18:0: 0.895 G
Fatty acids, total monounsaturated: 3.855 G
MUFA 16:1: 0.146 G
MUFA 18:1: 3.661 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.685 G
PUFA 18:2: 1.543 G
PUFA 18:3: 0.068 G
PUFA 20:4: 0.043 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 46 MG

2341301

Pork, cracklings
Water: 9.14 G
Energy: 569 KCAL
Protein: 45.03 G
Total lipid (fat): 41.74 G
Calcium, Ca: 28 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 92 MG
Potassium, K: 126 MG
Sodium, Na: 1289 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.093 MG
Selenium, Se: 32.2 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.132 MG
Riboflavin: 0.258 MG
Niacin: 2.02 MG
Vitamin B-6: 0.074 MG
Choline, total: 125 MG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3): 0.5 UG
Fatty acids, total saturated: 15.116 G
SFA 10:0: 0.03 G
SFA 12:0: 0.065 G
SFA 14:0: 0.541 G
SFA 16:0: 9.265 G
SFA 18:0: 5.096 G
Fatty acids, total monounsaturated: 19.042 G
MUFA 16:1: 1.096 G
MUFA 18:1: 17.618 G
MUFA 20:1: 0.325 G
Fatty acids, total polyunsaturated: 6.009 G
PUFA 18:2: 5.462 G
PUFA 18:3: 0.313 G
PUFA 20:4: 0.074 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 90 MG

167914

Pork, cured, bacon, cooked, baked
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 12.52 G
Energy: 548 KCAL
Energy: 2293 kJ
Protein: 35.73 G
Total lipid (fat): 43.27 G
Ash: 7.12 G
Carbohydrate, by difference: 1.35 G
Calcium, Ca: 10 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 506 MG
Potassium, K: 539 MG
Sodium, Na: 2193 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.182 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 59 UG
Thiamin: 0.348 MG
Riboflavin: 0.251 MG
Niacin: 10.623 MG
Pantothenic acid: 1.033 MG
Vitamin B-6: 0.309 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 119.3 MG
Betaine: 3.4 MG
Vitamin B-12: 1.16 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.32 MG
Tocopherol, gamma: 0.07 MG
Tocotrienol, alpha: 0.03 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 14.187 G
SFA 10:0: 0.01 G
SFA 14:0: 0.551 G
SFA 16:0: 9.028 G
SFA 17:0: 0.107 G
SFA 18:0: 4.411 G
SFA 20:0: 0.081 G
Fatty acids, total monounsaturated: 19.065 G
MUFA 16:1: 1.236 G
MUFA 17:1: 0.061 G
MUFA 18:1: 17.439 G
MUFA 20:1: 0.329 G
Fatty acids, total polyunsaturated: 4.859 G
PUFA 18:2: 4.088 G
PUFA 18:2 n-6 c,c: 4.088 G
PUFA 18:3: 0.21 G
PUFA 18:3 n-3 c,c,c (ALA): 0.21 G
PUFA 20:2 n-6 c,c: 0.199 G
PUFA 20:4: 0.152 G
Cholesterol: 107 MG
Tryptophan: 0.299 G
Threonine: 1.399 G
Isoleucine: 1.676 G
Leucine: 2.782 G
Lysine: 2.964 G
Methionine: 0.795 G
Cystine: 0.397 G
Phenylalanine: 1.417 G
Tyrosine: 1.119 G
Valine: 1.901 G
Arginine: 2.314 G
Histidine: 1.343 G
Alanine: 2.286 G
Aspartic acid: 3.362 G
Glutamic acid: 5.26 G
Glycine: 2.508 G
Proline: 1.96 G
Serine: 1.359 G
Hydroxyproline: 0.628 G

167712

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH FAT OR OIL
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED SODIUM FOOD Food containing at least 25% less sodium per amount customarily consumed than the sodium content of a comparable food product. The comparable food may not be 'low sodium'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 12.32 G
Energy: 541 KCAL
Energy: 2262 kJ
Protein: 37.04 G
Total lipid (fat): 41.78 G
Ash: 7.43 G
Carbohydrate, by difference: 1.43 G
Calcium, Ca: 11 MG
Iron, Fe: 1.44 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 533 MG
Potassium, K: 565 MG
Sodium, Na: 1030 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.164 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 62 UG
Thiamin: 0.404 MG
Riboflavin: 0.264 MG
Niacin: 11.099 MG
Pantothenic acid: 1.171 MG
Vitamin B-6: 0.349 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 123.2 MG
Betaine: 3.5 MG
Vitamin B-12: 1.23 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Tocopherol, gamma: 0.07 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 13.739 G
SFA 10:0: 0.005 G
SFA 14:0: 0.532 G
SFA 16:0: 8.732 G
SFA 17:0: 0.104 G
SFA 18:0: 4.287 G
SFA 20:0: 0.078 G
Fatty acids, total monounsaturated: 18.52 G
MUFA 16:1: 1.212 G
MUFA 17:1: 0.073 G
MUFA 18:1: 16.915 G
MUFA 20:1: 0.32 G
Fatty acids, total polyunsaturated: 4.548 G
PUFA 18:2: 4 G
PUFA 18:2 n-6 c,c: 4 G
PUFA 18:3: 0.2 G
PUFA 18:3 n-3 c,c,c (ALA): 0.2 G
PUFA 20:2 n-6 c,c: 0.194 G
PUFA 20:4: 0.154 G
Cholesterol: 110 MG
Tryptophan: 0.31 G
Threonine: 1.45 G
Isoleucine: 1.737 G
Leucine: 2.884 G
Lysine: 3.072 G
Methionine: 0.824 G
Cystine: 0.412 G
Phenylalanine: 1.469 G
Tyrosine: 1.159 G
Valine: 1.971 G
Arginine: 2.398 G
Histidine: 1.392 G
Alanine: 2.37 G
Aspartic acid: 3.484 G
Glutamic acid: 5.452 G
Glycine: 2.6 G
Proline: 2.031 G
Serine: 1.408 G
Hydroxyproline: 0.65 G

168321

Pork, cured, bacon, cooked, microwaved
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY MICROWAVE Cooked in a microwave oven.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 20.38 G
Energy: 476 KCAL
Energy: 1992 kJ
Protein: 39.01 G
Total lipid (fat): 34.12 G
Ash: 6.01 G
Carbohydrate, by difference: 0.48 G
Calcium, Ca: 13 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 389 MG
Potassium, K: 525 MG
Sodium, Na: 1783 MG
Zinc, Zn: 3.51 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 65.1 UG
Thiamin: 0.554 MG
Riboflavin: 0.257 MG
Niacin: 10.714 MG
Pantothenic acid: 1.167 MG
Vitamin B-6: 0.513 MG
Choline, total: 107.2 MG
Betaine: 8.4 MG
Vitamin B-12: 1 UG
Vitamin E (alpha-tocopherol): 0.48 MG
Tocopherol, beta: 0.68 MG
Tocopherol, gamma: 0.22 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.04 MG
Fatty acids, total saturated: 11.644 G
SFA 14:0: 0.43 G
SFA 15:0: 0.016 G
SFA 16:0: 7.446 G
SFA 17:0: 0.09 G
SFA 18:0: 3.58 G
SFA 20:0: 0.068 G
SFA 22:0: 0.013 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 15.235 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.765 G
MUFA 16:1 c: 0.76 G
MUFA 17:1: 0.094 G
MUFA 18:1: 14.073 G
MUFA 18:1 c: 13.99 G
MUFA 20:1: 0.292 G
MUFA 22:1: 0.006 G
MUFA 22:1 c: 0.006 G
Fatty acids, total polyunsaturated: 5.602 G
PUFA 18:2: 4.858 G
PUFA 18:2 n-6 c,c: 4.787 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.204 G
PUFA 18:3 n-3 c,c,c (ALA): 0.199 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:2 n-6 c,c: 0.212 G
PUFA 20:3: 0.071 G
PUFA 20:3 n-3: 0.031 G
PUFA 20:4 n-6: 0.04 G
PUFA 20:4: 0.168 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.048 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.119 G
Fatty acids, total trans-monoenoic: 0.089 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.083 G
TFA 18:2 t not further defined: 0.031 G
Fatty acids, total trans-polyenoic: 0.031 G
Cholesterol: 111 MG
Tryptophan: 0.464 G
Threonine: 1.716 G
Isoleucine: 1.847 G
Leucine: 3.211 G
Lysine: 3.47 G
Methionine: 1.069 G
Cystine: 0.44 G
Phenylalanine: 1.621 G
Tyrosine: 1.546 G
Valine: 1.973 G
Arginine: 2.514 G
Histidine: 1.587 G
Alanine: 2.235 G
Aspartic acid: 3.649 G
Glutamic acid: 5.96 G
Glycine: 1.763 G
Proline: 1.577 G
Serine: 1.629 G
Hydroxyproline: 0.136 G

749420

Pork, cured, bacon, cooked, restaurant
Water: 14.2 G
Energy: 500 KCAL
Energy: 2090 kJ
Nitrogen: 6.54 G
Protein: 40.9 G
Total lipid (fat): 36.5 G
Total fat (NLEA): 34.6 G
Ash: 6.33 G
Carbohydrate, by difference: 2.1 G
Sugars, Total NLEA: 3.14 G
Sucrose: 3.09 G
Glucose: 0.04 G
Fructose: 0.01 G
Calcium, Ca: 13 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 36.5 MG
Phosphorus, P: 415 MG
Potassium, K: 557 MG
Sodium, Na: 1830 MG
Zinc, Zn: 3.56 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.02 MG
Fatty acids, total saturated: 12.6 G
SFA 4:0: 0.002 G
SFA 6:0: 0.001 G
SFA 8:0: 0.006 G
SFA 10:0: 0.033 G
SFA 12:0: 0.03 G
SFA 14:0: 0.476 G
SFA 15:0: 0.018 G
SFA 16:0: 7.94 G
SFA 17:0: 0.096 G
SFA 18:0: 3.9 G
SFA 20:0: 0.072 G
SFA 22:0: 0.014 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 15.8 G
MUFA 12:1: 0.001 G
MUFA 14:1 c: 0.009 G
MUFA 16:1 c: 0.839 G
MUFA 17:1: 0.094 G
MUFA 17:1 c: 0.094 G
MUFA 18:1 c: 14.6 G
MUFA 20:1 c: 0.285 G
MUFA 22:1 c: 0.009 G
MUFA 22:1 n-9: 0.005 G
MUFA 22:1 n-11: 0.003 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 6 G
PUFA 18:2 c: 5.27 G
PUFA 18:2 n-6 c,c: 5.23 G
PUFA 18:2 CLAs: 0.042 G
PUFA 18:3 c: 0.239 G
PUFA 18:3 n-3 c,c,c (ALA): 0.227 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:2 c: 0.214 G
PUFA 20:2 n-6 c,c: 0.214 G
PUFA 20:3 c: 0.074 G
PUFA 20:3 n-3: 0.032 G
PUFA 20:4 n-6: 0.042 G
PUFA 22:3: 0.001 G
PUFA 20:4: 0.16 G
PUFA 20:4c: 0.16 G
PUFA 20:5c: 0.003 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:2: 0.003 G
PUFA 22:5 c: 0.024 G
PUFA 22:4: 0.047 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 c: 0.006 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.15 G
Fatty acids, total trans-monoenoic: 0.126 G
TFA 14:1 t: 0.001 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.118 G
Fatty acids, total trans-dienoic: 0.024 G
TFA 18:2 t not further defined: 0.024 G

168322

Pork, cured, bacon, pre-sliced, cooked, pan-fried
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH FAT OR OIL
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 23.65 G
Energy: 468 KCAL
Energy: 1958 kJ
Protein: 33.92 G
Total lipid (fat): 35.09 G
Ash: 5.64 G
Carbohydrate, by difference: 1.7 G
Calcium, Ca: 11 MG
Iron, Fe: 0.95 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 388 MG
Potassium, K: 499 MG
Sodium, Na: 1684 MG
Zinc, Zn: 3.06 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 50.7 UG
Thiamin: 0.56 MG
Riboflavin: 0.232 MG
Niacin: 10.457 MG
Pantothenic acid: 1.1 MG
Vitamin B-6: 0.535 MG
Choline, total: 89.5 MG
Betaine: 8.1 MG
Vitamin B-12: 1.09 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.42 MG
Tocopherol, beta: 1.17 MG
Tocopherol, gamma: 0.52 MG
Tocotrienol, alpha: 0.05 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.05 MG
Vitamin D (D2 + D3), International Units: 17 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 11.964 G
SFA 14:0: 0.441 G
SFA 15:0: 0.018 G
SFA 16:0: 7.635 G
SFA 17:0: 0.105 G
SFA 18:0: 3.679 G
SFA 20:0: 0.07 G
SFA 22:0: 0.014 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 15.53 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.778 G
MUFA 16:1 c: 0.772 G
MUFA 17:1: 0.105 G
MUFA 18:1: 14.342 G
MUFA 18:1 c: 14.237 G
MUFA 20:1: 0.294 G
MUFA 22:1: 0.006 G
MUFA 22:1 c: 0.006 G
Fatty acids, total polyunsaturated: 6.112 G
PUFA 18:2: 5.327 G
PUFA 18:2 n-6 c,c: 5.247 G
PUFA 18:2 CLAs: 0.047 G
PUFA 18:3: 0.229 G
PUFA 18:3 n-3 c,c,c (ALA): 0.223 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 20:2 n-6 c,c: 0.224 G
PUFA 20:3: 0.074 G
PUFA 20:3 n-3: 0.032 G
PUFA 20:4 n-6: 0.042 G
PUFA 20:4: 0.168 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.049 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.008 G
Fatty acids, total trans: 0.144 G
Fatty acids, total trans-monoenoic: 0.11 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.104 G
TFA 18:2 t not further defined: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Cholesterol: 99 MG
Tryptophan: 0.407 G
Threonine: 1.504 G
Isoleucine: 1.619 G
Leucine: 2.814 G
Lysine: 3.041 G
Methionine: 0.937 G
Cystine: 0.385 G
Phenylalanine: 1.421 G
Tyrosine: 1.355 G
Valine: 1.729 G
Arginine: 2.203 G
Histidine: 1.391 G
Alanine: 1.958 G
Aspartic acid: 3.198 G
Glutamic acid: 5.223 G
Glycine: 1.545 G
Proline: 1.382 G
Serine: 1.428 G
Hydroxyproline: 0.119 G

168277

Pork, cured, bacon, unprepared
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
SLICED, THIN, BELOW 0.5 CM.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIDE (MEAT CUT)
Water: 46.74 G
Energy: 393 KCAL
Energy: 1645 kJ
Protein: 13.66 G
Total lipid (fat): 37.13 G
Ash: 2.59 G
Sugars, Total: 0.35 G
Glucose: 0.35 G
Calcium, Ca: 6 MG
Iron, Fe: 0.38 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 166 MG
Potassium, K: 201 MG
Sodium, Na: 751 MG
Zinc, Zn: 1.14 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 20.1 UG
Thiamin: 0.276 MG
Riboflavin: 0.081 MG
Niacin: 4.022 MG
Pantothenic acid: 0.555 MG
Vitamin B-6: 0.266 MG
Choline, total: 47.8 MG
Betaine: 3.7 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.43 MG
Tocopherol, beta: 1.01 MG
Tocopherol, gamma: 0.65 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.02 MG
Tocotrienol, gamma: 0.05 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 12.615 G
SFA 4:0: 0.005 G
SFA 6:0: 0.001 G
SFA 8:0: 0.004 G
SFA 10:0: 0.033 G
SFA 12:0: 0.028 G
SFA 14:0: 0.466 G
SFA 15:0: 0.016 G
SFA 16:0: 7.936 G
SFA 17:0: 0.094 G
SFA 18:0: 3.95 G
SFA 20:0: 0.07 G
SFA 22:0: 0.009 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 15.922 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.824 G
MUFA 16:1 c: 0.816 G
MUFA 17:1: 0.086 G
MUFA 18:1: 14.706 G
MUFA 18:1 c: 14.6 G
MUFA 20:1: 0.288 G
MUFA 22:1: 0.01 G
MUFA 22:1 c: 0.01 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 5.757 G
PUFA 18:2: 5.078 G
PUFA 18:2 n-6 c,c: 4.999 G
PUFA 18:2 CLAs: 0.046 G
PUFA 18:3: 0.221 G
PUFA 18:3 n-3 c,c,c (ALA): 0.217 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:3i: 0.001 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.209 G
PUFA 20:3: 0.065 G
PUFA 20:3 n-3: 0.029 G
PUFA 20:4 n-6: 0.036 G
PUFA 20:4: 0.111 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.039 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.147 G
Fatty acids, total trans-monoenoic: 0.113 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.105 G
TFA 18:2 t not further defined: 0.034 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 66 MG

168278

Pork, cured, breakfast strips, raw or unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
SLICED, THIN, BELOW 0.5 CM.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
Water: 47.41 G
Energy: 388 KCAL
Energy: 1623 kJ
Protein: 11.74 G
Total lipid (fat): 37.16 G
Ash: 3 G
Carbohydrate, by difference: 0.7 G
Calcium, Ca: 8 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 137 MG
Potassium, K: 204 MG
Sodium, Na: 987 MG
Zinc, Zn: 1.66 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.03 MG
Selenium, Se: 25 UG
Vitamin C, total ascorbic acid: 27.2 MG
Thiamin: 0.475 MG
Riboflavin: 0.18 MG
Niacin: 3.65 MG
Pantothenic acid: 0.476 MG
Vitamin B-6: 0.21 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 0.99 UG
Fatty acids, total saturated: 12.91 G
SFA 10:0: 0.21 G
SFA 12:0: 0.21 G
SFA 14:0: 0.72 G
SFA 16:0: 7.52 G
SFA 18:0: 4.27 G
Fatty acids, total monounsaturated: 16.79 G
MUFA 16:1: 1.84 G
MUFA 18:1: 14.95 G
Fatty acids, total polyunsaturated: 5.55 G
PUFA 18:2: 4.66 G
PUFA 18:3: 0.9 G
Cholesterol: 69 MG
Tryptophan: 0.113 G
Threonine: 0.451 G
Isoleucine: 0.477 G
Leucine: 0.817 G
Lysine: 0.871 G
Methionine: 0.259 G
Cystine: 0.12 G
Phenylalanine: 0.453 G
Tyrosine: 0.342 G
Valine: 0.565 G
Arginine: 0.717 G
Histidine: 0.338 G
Alanine: 0.657 G
Aspartic acid: 0.969 G
Glutamic acid: 1.611 G
Glycine: 0.839 G
Proline: 0.623 G
Serine: 0.441 G

167870

Pork, cured, feet, pickled
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PICKLED Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOT (MEAT CUT)
Water: 75 G
Energy: 140 KCAL
Energy: 586 kJ
Protein: 11.63 G
Total lipid (fat): 10.02 G
Ash: 3.35 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 32 MG
Iron, Fe: 0.31 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 87 MG
Potassium, K: 13 MG
Sodium, Na: 946 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.037 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 15.8 UG
Thiamin: 0.006 MG
Riboflavin: 0.015 MG
Niacin: 0.22 MG
Pantothenic acid: 0.262 MG
Vitamin B-6: 0.007 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 44.5 MG
Betaine: 2.9 MG
Vitamin B-12: 0.21 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Vitamin K (Menaquinone-4): 10.4 UG
Fatty acids, total saturated: 2.945 G
SFA 14:0: 0.121 G
SFA 16:0: 2.075 G
SFA 17:0: 0.019 G
SFA 18:0: 0.704 G
SFA 20:0: 0.012 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 5.677 G
MUFA 16:1: 0.386 G
MUFA 18:1: 5.196 G
MUFA 18:1 c: 5.161 G
MUFA 20:1: 0.095 G
Fatty acids, total polyunsaturated: 0.784 G
PUFA 18:2: 0.668 G
PUFA 18:2 n-6 c,c: 0.638 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.037 G
PUFA 20:4: 0.051 G
Fatty acids, total trans: 0.065 G
Fatty acids, total trans-monoenoic: 0.035 G
TFA 18:1 t: 0.035 G
TFA 18:2 t,t: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 83 MG
Tryptophan: 0.023 G
Threonine: 0.314 G
Isoleucine: 0.198 G
Leucine: 0.512 G
Lysine: 0.5 G
Methionine: 0.128 G
Cystine: 0.102 G
Phenylalanine: 0.337 G
Tyrosine: 0.186 G
Valine: 0.291 G
Arginine: 0.872 G
Histidine: 0.128 G
Alanine: 0.953 G
Aspartic acid: 0.837 G
Glutamic acid: 1.279 G
Glycine: 2.034 G
Proline: 1.22 G
Serine: 0.465 G

169164

Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 67.23 G
Energy: 161 KCAL
Energy: 675 kJ
Protein: 20.1 G
Total lipid (fat): 8.56 G
Ash: 3.13 G
Carbohydrate, by difference: 0.99 G
Sugars, Total: 0.78 G
Sucrose: 0.67 G
Glucose: 0.07 G
Fructose: 0.04 G
Calcium, Ca: 8 MG
Iron, Fe: 0.69 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 238 MG
Potassium, K: 244 MG
Sodium, Na: 1101 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 26.3 UG
Thiamin: 0.348 MG
Riboflavin: 0.18 MG
Niacin: 4.29 MG
Pantothenic acid: 0.519 MG
Vitamin B-6: 0.41 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 74.9 MG
Betaine: 4.5 MG
Vitamin B-12: 0.35 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Tocopherol, gamma: 0.06 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (Menaquinone-4): 2.3 UG
Fatty acids, total saturated: 2.897 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.105 G
SFA 16:0: 1.84 G
SFA 17:0: 0.022 G
SFA 18:0: 0.893 G
SFA 20:0: 0.015 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 3.918 G
MUFA 16:1: 0.218 G
MUFA 18:1: 3.64 G
MUFA 20:1: 0.061 G
Fatty acids, total polyunsaturated: 1.02 G
PUFA 18:2: 0.898 G
PUFA 18:3: 0.037 G
PUFA 20:2 n-6 c,c: 0.036 G
PUFA 20:4: 0.049 G
Fatty acids, total trans: 0.067 G
Cholesterol: 63 MG
Tryptophan: 0.187 G
Threonine: 0.894 G
Isoleucine: 0.903 G
Leucine: 1.603 G
Lysine: 1.686 G
Methionine: 0.477 G
Cystine: 0.226 G
Phenylalanine: 0.801 G
Tyrosine: 0.647 G
Valine: 1.014 G
Arginine: 1.283 G
Histidine: 0.876 G
Alanine: 1.186 G
Aspartic acid: 1.751 G
Glutamic acid: 2.867 G
Glycine: 1.072 G
Proline: 0.868 G
Serine: 0.785 G
Hydroxyproline: 0.13 G

168348

Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 69.49 G
Energy: 172 KCAL
Energy: 718 kJ
Protein: 13.99 G
Total lipid (fat): 12.5 G
Ash: 3.22 G
Carbohydrate, by difference: 0.8 G
Sugars, Total: 0.62 G
Sucrose: 0.48 G
Glucose: 0.11 G
Fructose: 0.03 G
Calcium, Ca: 6 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 218 MG
Potassium, K: 199 MG
Sodium, Na: 1069 MG
Zinc, Zn: 1.33 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 26.4 UG
Thiamin: 0.235 MG
Riboflavin: 0.178 MG
Niacin: 4.819 MG
Pantothenic acid: 0.371 MG
Vitamin B-6: 0.251 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 57.8 MG
Betaine: 3.5 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, gamma: 0.07 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 4.176 G
SFA 14:0: 0.152 G
SFA 16:0: 2.647 G
SFA 17:0: 0.035 G
SFA 18:0: 1.307 G
SFA 20:0: 0.021 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 5.639 G
MUFA 16:1: 0.288 G
MUFA 18:1: 5.264 G
MUFA 20:1: 0.086 G
Fatty acids, total polyunsaturated: 1.566 G
PUFA 18:2: 1.393 G
PUFA 18:3: 0.061 G
PUFA 20:2 n-6 c,c: 0.057 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.1 G
Cholesterol: 54 MG
Tryptophan: 0.128 G
Threonine: 0.618 G
Isoleucine: 0.625 G
Leucine: 1.11 G
Lysine: 1.164 G
Methionine: 0.329 G
Cystine: 0.157 G
Phenylalanine: 0.555 G
Tyrosine: 0.447 G
Valine: 0.704 G
Arginine: 0.891 G
Histidine: 0.609 G
Alanine: 0.828 G
Aspartic acid: 1.217 G
Glutamic acid: 1.988 G
Glycine: 0.764 G
Proline: 0.609 G
Serine: 0.545 G
Hydroxyproline: 0.11 G

167915

Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 70.92 G
Energy: 121 KCAL
Energy: 507 kJ
Protein: 21.41 G
Total lipid (fat): 3.56 G
Ash: 3.23 G
Carbohydrate, by difference: 0.87 G
Sugars, Total: 0.84 G
Sucrose: 0.75 G
Glucose: 0.04 G
Fructose: 0.05 G
Calcium, Ca: 8 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 246 MG
Potassium, K: 250 MG
Sodium, Na: 1150 MG
Zinc, Zn: 1.81 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 27.5 UG
Thiamin: 0.356 MG
Riboflavin: 0.189 MG
Niacin: 4.43 MG
Pantothenic acid: 0.531 MG
Vitamin B-6: 0.434 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 83.6 MG
Betaine: 5 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (Menaquinone-4): 2.5 UG
Fatty acids, total saturated: 1.254 G
SFA 14:0: 0.044 G
SFA 16:0: 0.783 G
SFA 17:0: 0.009 G
SFA 18:0: 0.403 G
SFA 20:0: 0.006 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.61 G
MUFA 16:1: 0.095 G
MUFA 18:1: 1.494 G
MUFA 18:1 c: 1.476 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.387 G
PUFA 18:2: 0.326 G
PUFA 18:2 n-6 c,c: 0.308 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:4: 0.041 G
Fatty acids, total trans: 0.032 G
Fatty acids, total trans-monoenoic: 0.018 G
TFA 18:1 t: 0.018 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 62 MG
Tryptophan: 0.201 G
Threonine: 0.958 G
Isoleucine: 0.967 G
Leucine: 1.716 G
Lysine: 1.809 G
Methionine: 0.512 G
Cystine: 0.24 G
Phenylalanine: 0.857 G
Tyrosine: 0.695 G
Valine: 1.083 G
Arginine: 1.37 G
Histidine: 0.933 G
Alanine: 1.261 G
Aspartic acid: 1.868 G
Glutamic acid: 3.065 G
Glycine: 1.118 G
Proline: 0.919 G
Serine: 0.838 G
Hydroxyproline: 0.139 G

167916

Pork, cured, ham -- water added, rump, bone-in, separable lean only, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 77.03 G
Energy: 95 KCAL
Energy: 399 kJ
Protein: 15.43 G
Total lipid (fat): 3.48 G
Ash: 3.49 G
Carbohydrate, by difference: 0.67 G
Sugars, Total: 0.67 G
Sucrose: 0.59 G
Glucose: 0.03 G
Fructose: 0.04 G
Calcium, Ca: 7 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 235 MG
Potassium, K: 205 MG
Sodium, Na: 1170 MG
Zinc, Zn: 1.37 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 28.8 UG
Thiamin: 0.235 MG
Riboflavin: 0.213 MG
Niacin: 5.32 MG
Pantothenic acid: 0.377 MG
Vitamin B-6: 0.265 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 63.8 MG
Betaine: 3.8 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 29 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Tocopherol, gamma: 0.04 MG
Fatty acids, total saturated: 1.227 G
SFA 14:0: 0.044 G
SFA 16:0: 0.767 G
SFA 17:0: 0.009 G
SFA 18:0: 0.395 G
SFA 20:0: 0.006 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.575 G
MUFA 16:1: 0.093 G
MUFA 18:1: 1.462 G
MUFA 18:1 c: 1.444 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.379 G
PUFA 18:2: 0.319 G
PUFA 18:2 n-6 c,c: 0.301 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:4: 0.04 G
Fatty acids, total trans: 0.031 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 18:1 t: 0.017 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 53 MG
Tryptophan: 0.145 G
Threonine: 0.69 G
Isoleucine: 0.697 G
Leucine: 1.236 G
Lysine: 1.304 G
Methionine: 0.369 G
Cystine: 0.173 G
Phenylalanine: 0.617 G
Tyrosine: 0.501 G
Valine: 0.781 G
Arginine: 0.987 G
Histidine: 0.672 G
Alanine: 0.909 G
Aspartic acid: 1.346 G
Glutamic acid: 2.208 G
Glycine: 0.806 G
Proline: 0.662 G
Serine: 0.604 G
Hydroxyproline: 0.1 G

169165

Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 63.43 G
Energy: 200 KCAL
Energy: 838 kJ
Protein: 18.62 G
Total lipid (fat): 13.37 G
Ash: 3.24 G
Carbohydrate, by difference: 1.35 G
Sugars, Total: 0.79 G
Sucrose: 0.57 G
Glucose: 0.17 G
Fructose: 0.05 G
Calcium, Ca: 9 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 207 MG
Potassium, K: 232 MG
Sodium, Na: 988 MG
Zinc, Zn: 2.72 MG
Copper, Cu: 0.161 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 24.2 UG
Thiamin: 0.261 MG
Riboflavin: 0.173 MG
Niacin: 4.695 MG
Pantothenic acid: 0.519 MG
Vitamin B-6: 0.32 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 73.9 MG
Betaine: 2.3 MG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.08 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (Menaquinone-4): 4.5 UG
Fatty acids, total saturated: 4.371 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.157 G
SFA 16:0: 2.784 G
SFA 17:0: 0.033 G
SFA 18:0: 1.339 G
SFA 20:0: 0.022 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 6.143 G
MUFA 16:1: 0.323 G
MUFA 18:1: 5.72 G
MUFA 20:1: 0.1 G
Fatty acids, total polyunsaturated: 1.746 G
PUFA 18:2: 1.539 G
PUFA 18:3: 0.063 G
PUFA 20:2 n-6 c,c: 0.067 G
PUFA 20:4: 0.077 G
Fatty acids, total trans: 0.093 G
Cholesterol: 66 MG
Tryptophan: 0.171 G
Threonine: 0.823 G
Isoleucine: 0.833 G
Leucine: 1.478 G
Lysine: 1.551 G
Methionine: 0.439 G
Cystine: 0.209 G
Phenylalanine: 0.74 G
Tyrosine: 0.595 G
Valine: 0.937 G
Arginine: 1.186 G
Histidine: 0.811 G
Alanine: 1.101 G
Aspartic acid: 1.621 G
Glutamic acid: 2.648 G
Glycine: 1.013 G
Proline: 0.81 G
Serine: 0.726 G
Hydroxyproline: 0.121 G

168347

Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 69.21 G
Energy: 167 KCAL
Energy: 699 kJ
Protein: 16.65 G
Total lipid (fat): 11.02 G
Ash: 2.89 G
Carbohydrate, by difference: 0.66 G
Sugars, Total: 0.66 G
Sucrose: 0.45 G
Glucose: 0.17 G
Fructose: 0.04 G
Calcium, Ca: 7 MG
Iron, Fe: 0.72 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 214 MG
Potassium, K: 219 MG
Sodium, Na: 964 MG
Zinc, Zn: 1.84 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 35.7 UG
Thiamin: 0.306 MG
Riboflavin: 0.183 MG
Niacin: 3.407 MG
Pantothenic acid: 0.439 MG
Vitamin B-6: 0.235 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 68.6 MG
Betaine: 2.3 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.32 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.08 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 3.607 G
SFA 14:0: 0.13 G
SFA 16:0: 2.29 G
SFA 17:0: 0.03 G
SFA 18:0: 1.126 G
SFA 20:0: 0.018 G
SFA 22:0: 0.013 G
Fatty acids, total monounsaturated: 4.975 G
MUFA 16:1: 0.243 G
MUFA 18:1: 4.653 G
MUFA 20:1: 0.078 G
Fatty acids, total polyunsaturated: 1.457 G
PUFA 18:2: 1.299 G
PUFA 18:3: 0.057 G
PUFA 20:2 n-6 c,c: 0.056 G
PUFA 20:4: 0.044 G
Fatty acids, total trans: 0.084 G
Cholesterol: 52 MG
Tryptophan: 0.153 G
Threonine: 0.737 G
Isoleucine: 0.745 G
Leucine: 1.323 G
Lysine: 1.389 G
Methionine: 0.393 G
Cystine: 0.187 G
Phenylalanine: 0.662 G
Tyrosine: 0.533 G
Valine: 0.839 G
Arginine: 1.061 G
Histidine: 0.726 G
Alanine: 0.985 G
Aspartic acid: 1.45 G
Glutamic acid: 2.37 G
Glycine: 0.903 G
Proline: 0.723 G
Serine: 0.649 G
Hydroxyproline: 0.127 G

167917

Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 69.97 G
Energy: 128 KCAL
Energy: 537 kJ
Protein: 20.92 G
Total lipid (fat): 4.43 G
Ash: 3.48 G
Carbohydrate, by difference: 1.2 G
Sugars, Total: 0.91 G
Sucrose: 0.7 G
Glucose: 0.15 G
Fructose: 0.06 G
Calcium, Ca: 9 MG
Iron, Fe: 1.56 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 216 MG
Potassium, K: 241 MG
Sodium, Na: 1060 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 26.2 UG
Thiamin: 0.257 MG
Riboflavin: 0.192 MG
Niacin: 5.073 MG
Pantothenic acid: 0.544 MG
Vitamin B-6: 0.348 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 91.1 MG
Betaine: 2.9 MG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.07 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (Menaquinone-4): 5.6 UG
Fatty acids, total saturated: 1.402 G
SFA 14:0: 0.046 G
SFA 16:0: 0.875 G
SFA 17:0: 0.009 G
SFA 18:0: 0.456 G
SFA 20:0: 0.006 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 1.911 G
MUFA 16:1: 0.093 G
MUFA 18:1: 1.789 G
MUFA 18:1 c: 1.775 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.641 G
PUFA 18:2: 0.537 G
PUFA 18:2 n-6 c,c: 0.505 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:4: 0.066 G
Fatty acids, total trans: 0.028 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.014 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 65 MG
Tryptophan: 0.196 G
Threonine: 0.936 G
Isoleucine: 0.945 G
Leucine: 1.676 G
Lysine: 1.768 G
Methionine: 0.501 G
Cystine: 0.235 G
Phenylalanine: 0.837 G
Tyrosine: 0.679 G
Valine: 1.059 G
Arginine: 1.339 G
Histidine: 0.911 G
Alanine: 1.232 G
Aspartic acid: 1.825 G
Glutamic acid: 2.995 G
Glycine: 1.093 G
Proline: 0.898 G
Serine: 0.819 G
Hydroxyproline: 0.136 G

168336

Pork, cured, ham -- water added, shank, bone-in, separable lean only, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 76.53 G
Energy: 91 KCAL
Energy: 382 kJ
Protein: 18.65 G
Total lipid (fat): 1.87 G
Ash: 3.09 G
Carbohydrate, by difference: 0.71 G
Sugars, Total: 0.71 G
Sucrose: 0.55 G
Glucose: 0.11 G
Fructose: 0.05 G
Calcium, Ca: 7 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 229 MG
Potassium, K: 229 MG
Sodium, Na: 1040 MG
Zinc, Zn: 1.99 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 40 UG
Thiamin: 0.322 MG
Riboflavin: 0.218 MG
Niacin: 3.59 MG
Pantothenic acid: 0.46 MG
Vitamin B-6: 0.246 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 76.9 MG
Betaine: 2.4 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 29 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.06 MG
Tocopherol, delta: 0.01 MG
Fatty acids, total saturated: 0.592 G
SFA 14:0: 0.019 G
SFA 16:0: 0.369 G
SFA 17:0: 0.004 G
SFA 18:0: 0.193 G
SFA 20:0: 0.003 G
SFA 22:0: 0.004 G
Fatty acids, total monounsaturated: 0.806 G
MUFA 16:1: 0.042 G
MUFA 18:1: 0.794 G
MUFA 18:1 c: 0.788 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.27 G
PUFA 18:2: 0.227 G
PUFA 18:2 n-6 c,c: 0.213 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:4: 0.028 G
Fatty acids, total trans: 0.012 G
Fatty acids, total trans-monoenoic: 0.006 G
TFA 18:1 t: 0.006 G
TFA 18:2 t,t: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 50 MG
Tryptophan: 0.175 G
Threonine: 0.834 G
Isoleucine: 0.842 G
Leucine: 1.494 G
Lysine: 1.576 G
Methionine: 0.446 G
Cystine: 0.209 G
Phenylalanine: 0.746 G
Tyrosine: 0.605 G
Valine: 0.944 G
Arginine: 1.193 G
Histidine: 0.812 G
Alanine: 1.098 G
Aspartic acid: 1.627 G
Glutamic acid: 2.669 G
Glycine: 0.974 G
Proline: 0.8 G
Serine: 0.73 G
Hydroxyproline: 0.121 G

169166

Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 65.48 G
Energy: 166 KCAL
Energy: 695 kJ
Protein: 20.8 G
Total lipid (fat): 8.73 G
Ash: 3.89 G
Carbohydrate, by difference: 1.54 G
Sugars, Total: 1.54 G
Sucrose: 0.29 G
Glucose: 1.19 G
Fructose: 0.05 G
Calcium, Ca: 11 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 251 MG
Potassium, K: 280 MG
Sodium, Na: 1309 MG
Zinc, Zn: 2.19 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 28.7 UG
Thiamin: 0.374 MG
Riboflavin: 0.174 MG
Niacin: 5.215 MG
Pantothenic acid: 0.697 MG
Vitamin B-6: 0.437 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 81.8 MG
Betaine: 5 MG
Vitamin B-12: 0.56 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 39 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.06 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (Menaquinone-4): 3.1 UG
Fatty acids, total saturated: 2.901 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.105 G
SFA 16:0: 1.851 G
SFA 17:0: 0.019 G
SFA 18:0: 0.89 G
SFA 20:0: 0.012 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 4.032 G
MUFA 16:1: 0.222 G
MUFA 18:1: 3.745 G
MUFA 20:1: 0.064 G
Fatty acids, total polyunsaturated: 1.229 G
PUFA 18:2: 1.064 G
PUFA 18:3: 0.044 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:4: 0.077 G
Fatty acids, total trans: 0.067 G
Cholesterol: 66 MG
Tryptophan: 0.193 G
Threonine: 0.926 G
Isoleucine: 0.935 G
Leucine: 1.659 G
Lysine: 1.746 G
Methionine: 0.494 G
Cystine: 0.234 G
Phenylalanine: 0.829 G
Tyrosine: 0.67 G
Valine: 1.05 G
Arginine: 1.328 G
Histidine: 0.906 G
Alanine: 1.227 G
Aspartic acid: 1.812 G
Glutamic acid: 2.968 G
Glycine: 1.106 G
Proline: 0.898 G
Serine: 0.813 G
Hydroxyproline: 0.135 G

168346

Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 69.88 G
Energy: 164 KCAL
Energy: 687 kJ
Protein: 15.73 G
Total lipid (fat): 10.77 G
Ash: 3.04 G
Carbohydrate, by difference: 1.1 G
Sugars, Total: 1.1 G
Sucrose: 0.2 G
Glucose: 0.87 G
Fructose: 0.04 G
Calcium, Ca: 8 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 220 MG
Potassium, K: 213 MG
Sodium, Na: 1011 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.181 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 32 UG
Thiamin: 0.35 MG
Riboflavin: 0.182 MG
Niacin: 4.352 MG
Pantothenic acid: 0.412 MG
Vitamin B-6: 0.277 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 63.2 MG
Betaine: 3.9 MG
Vitamin B-12: 0.38 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 31 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.06 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 3.554 G
SFA 14:0: 0.129 G
SFA 16:0: 2.261 G
SFA 17:0: 0.028 G
SFA 18:0: 1.106 G
SFA 20:0: 0.016 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 4.88 G
MUFA 16:1: 0.245 G
MUFA 18:1: 4.558 G
MUFA 20:1: 0.077 G
Fatty acids, total polyunsaturated: 1.459 G
PUFA 18:2: 1.294 G
PUFA 18:3: 0.058 G
PUFA 20:2 n-6 c,c: 0.055 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.084 G
Cholesterol: 55 MG
Tryptophan: 0.145 G
Threonine: 0.696 G
Isoleucine: 0.704 G
Leucine: 1.25 G
Lysine: 1.312 G
Methionine: 0.371 G
Cystine: 0.177 G
Phenylalanine: 0.625 G
Tyrosine: 0.504 G
Valine: 0.792 G
Arginine: 1.002 G
Histidine: 0.685 G
Alanine: 0.93 G
Aspartic acid: 1.369 G
Glutamic acid: 2.238 G
Glycine: 0.852 G
Proline: 0.683 G
Serine: 0.613 G
Hydroxyproline: 0.12 G

167918

Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 68.58 G
Energy: 131 KCAL
Energy: 548 kJ
Protein: 22.04 G
Total lipid (fat): 4.3 G
Ash: 4.06 G
Carbohydrate, by difference: 1.48 G
Sugars, Total: 1.48 G
Sucrose: 0.32 G
Glucose: 1.1 G
Fructose: 0.06 G
Calcium, Ca: 11 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 260 MG
Potassium, K: 289 MG
Sodium, Na: 1374 MG
Zinc, Zn: 2.29 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 30 UG
Thiamin: 0.384 MG
Riboflavin: 0.182 MG
Niacin: 5.436 MG
Pantothenic acid: 0.726 MG
Vitamin B-6: 0.461 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 90.2 MG
Betaine: 5.5 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.03 MG
Vitamin K (Menaquinone-4): 3.4 UG
Fatty acids, total saturated: 1.439 G
SFA 14:0: 0.051 G
SFA 16:0: 0.911 G
SFA 17:0: 0.006 G
SFA 18:0: 0.454 G
SFA 20:0: 0.005 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 1.989 G
MUFA 16:1: 0.113 G
MUFA 18:1: 1.847 G
MUFA 18:1 c: 1.827 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.687 G
PUFA 18:2: 0.572 G
PUFA 18:2 n-6 c,c: 0.556 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:4: 0.072 G
Fatty acids, total trans: 0.035 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.019 G
TFA 18:2 t,t: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 65 MG
Tryptophan: 0.207 G
Threonine: 0.986 G
Isoleucine: 0.995 G
Leucine: 1.766 G
Lysine: 1.862 G
Methionine: 0.527 G
Cystine: 0.247 G
Phenylalanine: 0.882 G
Tyrosine: 0.715 G
Valine: 1.115 G
Arginine: 1.41 G
Histidine: 0.96 G
Alanine: 1.298 G
Aspartic acid: 1.923 G
Glutamic acid: 3.154 G
Glycine: 1.151 G
Proline: 0.946 G
Serine: 0.863 G
Hydroxyproline: 0.143 G

169151

Pork, cured, ham -- water added, slice, bone-in, separable lean only, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 76.75 G
Energy: 95 KCAL
Energy: 398 kJ
Protein: 17.38 G
Total lipid (fat): 2.29 G
Ash: 3.26 G
Carbohydrate, by difference: 1.23 G
Sugars, Total: 1.23 G
Sucrose: 0.24 G
Glucose: 0.95 G
Fructose: 0.04 G
Calcium, Ca: 9 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 235 MG
Potassium, K: 221 MG
Sodium, Na: 1090 MG
Zinc, Zn: 1.86 MG
Copper, Cu: 0.198 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 35.3 UG
Thiamin: 0.374 MG
Riboflavin: 0.214 MG
Niacin: 4.71 MG
Pantothenic acid: 0.426 MG
Vitamin B-6: 0.295 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 69.7 MG
Betaine: 4.2 MG
Vitamin B-12: 0.39 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Tocopherol, gamma: 0.04 MG
Fatty acids, total saturated: 0.768 G
SFA 14:0: 0.027 G
SFA 16:0: 0.486 G
SFA 17:0: 0.003 G
SFA 18:0: 0.242 G
SFA 20:0: 0.003 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 1.061 G
MUFA 16:1: 0.06 G
MUFA 18:1: 0.985 G
MUFA 18:1 c: 0.975 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.367 G
PUFA 18:2: 0.305 G
PUFA 18:2 n-6 c,c: 0.297 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.038 G
Fatty acids, total trans: 0.019 G
Fatty acids, total trans-monoenoic: 0.01 G
TFA 18:1 t: 0.01 G
TFA 18:2 t,t: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 54 MG
Tryptophan: 0.163 G
Threonine: 0.778 G
Isoleucine: 0.785 G
Leucine: 1.392 G
Lysine: 1.468 G
Methionine: 0.416 G
Cystine: 0.195 G
Phenylalanine: 0.695 G
Tyrosine: 0.564 G
Valine: 0.879 G
Arginine: 1.112 G
Histidine: 0.757 G
Alanine: 1.024 G
Aspartic acid: 1.516 G
Glutamic acid: 2.487 G
Glycine: 0.908 G
Proline: 0.746 G
Serine: 0.68 G
Hydroxyproline: 0.113 G

169167

Pork, cured, ham -- water added, slice, boneless, separable lean and fat, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 71.32 G
Energy: 125 KCAL
Energy: 523 kJ
Protein: 18.62 G
Total lipid (fat): 5.05 G
Ash: 3.76 G
Carbohydrate, by difference: 1.72 G
Sugars, Total: 1.72 G
Sucrose: 0.12 G
Glucose: 1.53 G
Fructose: 0.06 G
Calcium, Ca: 9 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 281 MG
Potassium, K: 334 MG
Sodium, Na: 1212 MG
Zinc, Zn: 1.93 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 38.8 UG
Thiamin: 0.406 MG
Riboflavin: 0.188 MG
Niacin: 5.838 MG
Pantothenic acid: 0.755 MG
Vitamin B-6: 0.43 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 77.8 MG
Betaine: 4.7 MG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 43 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 35 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Vitamin K (Menaquinone-4): 4 UG
Fatty acids, total saturated: 1.717 G
SFA 10:0: 0.001 G
SFA 12:0: 0.003 G
SFA 14:0: 0.061 G
SFA 16:0: 1.082 G
SFA 17:0: 0.011 G
SFA 18:0: 0.54 G
SFA 20:0: 0.009 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 2.321 G
MUFA 16:1: 0.134 G
MUFA 18:1: 2.151 G
MUFA 18:1 c: 2.128 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.659 G
PUFA 18:2: 0.559 G
PUFA 18:2 n-6 c,c: 0.541 G
PUFA 18:2 CLAs: 0.003 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:4: 0.056 G
Fatty acids, total trans: 0.039 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
TFA 18:2 t,t: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 54 MG
Tryptophan: 0.174 G
Threonine: 0.832 G
Isoleucine: 0.84 G
Leucine: 1.49 G
Lysine: 1.571 G
Methionine: 0.445 G
Cystine: 0.209 G
Phenylalanine: 0.744 G
Tyrosine: 0.603 G
Valine: 0.941 G
Arginine: 1.191 G
Histidine: 0.811 G
Alanine: 1.097 G
Aspartic acid: 1.624 G
Glutamic acid: 2.663 G
Glycine: 0.977 G
Proline: 0.8 G
Serine: 0.728 G
Hydroxyproline: 0.121 G

168329

Pork, cured, ham -- water added, slice, boneless, separable lean only, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.06 G
Energy: 119 KCAL
Energy: 498 kJ
Protein: 18.82 G
Total lipid (fat): 4.09 G
Ash: 3.79 G
Carbohydrate, by difference: 1.75 G
Sugars, Total: 1.75 G
Sucrose: 0.13 G
Glucose: 1.56 G
Fructose: 0.06 G
Calcium, Ca: 9 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 284 MG
Potassium, K: 337 MG
Sodium, Na: 1223 MG
Zinc, Zn: 1.94 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 39.3 UG
Thiamin: 0.409 MG
Riboflavin: 0.19 MG
Niacin: 5.895 MG
Pantothenic acid: 0.762 MG
Vitamin B-6: 0.435 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 79.4 MG
Betaine: 4.8 MG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 43 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Vitamin K (Menaquinone-4): 4 UG
Fatty acids, total saturated: 1.401 G
SFA 12:0: 0.002 G
SFA 14:0: 0.05 G
SFA 16:0: 0.879 G
SFA 17:0: 0.009 G
SFA 18:0: 0.446 G
SFA 20:0: 0.007 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.879 G
MUFA 16:1: 0.111 G
MUFA 18:1: 1.741 G
MUFA 18:1 c: 1.721 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.54 G
PUFA 18:2: 0.451 G
PUFA 18:2 n-6 c,c: 0.438 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.017 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.032 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.019 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 54 MG
Tryptophan: 0.177 G
Threonine: 0.842 G
Isoleucine: 0.85 G
Leucine: 1.508 G
Lysine: 1.59 G
Methionine: 0.45 G
Cystine: 0.211 G
Phenylalanine: 0.753 G
Tyrosine: 0.611 G
Valine: 0.952 G
Arginine: 1.204 G
Histidine: 0.82 G
Alanine: 1.108 G
Aspartic acid: 1.642 G
Glutamic acid: 2.694 G
Glycine: 0.983 G
Proline: 0.808 G
Serine: 0.737 G
Hydroxyproline: 0.122 G

168349

Pork, cured, ham -- water added, whole, boneless, separable lean and fat, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 71.72 G
Energy: 126 KCAL
Energy: 527 kJ
Protein: 17.77 G
Total lipid (fat): 5.48 G
Ash: 3.63 G
Carbohydrate, by difference: 1.54 G
Sugars, Total: 1.54 G
Sucrose: 0.13 G
Glucose: 1.36 G
Fructose: 0.06 G
Calcium, Ca: 9 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 268 MG
Potassium, K: 313 MG
Sodium, Na: 1181 MG
Zinc, Zn: 1.8 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 33.8 UG
Thiamin: 0.36 MG
Riboflavin: 0.181 MG
Niacin: 5.734 MG
Pantothenic acid: 0.714 MG
Vitamin B-6: 0.39 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 72.5 MG
Betaine: 4.2 MG
Vitamin B-12: 0.4 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Vitamin K (Menaquinone-4): 4 UG
Fatty acids, total saturated: 1.787 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.064 G
SFA 16:0: 1.132 G
SFA 17:0: 0.013 G
SFA 18:0: 0.555 G
SFA 20:0: 0.007 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 2.49 G
MUFA 16:1: 0.149 G
MUFA 17:1: 0.003 G
MUFA 18:1: 2.302 G
MUFA 18:1 c: 2.28 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.679 G
PUFA 18:2: 0.578 G
PUFA 18:2 n-6 c,c: 0.561 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.025 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 20:2 n-6 c,c: 0.024 G
PUFA 20:4: 0.053 G
Fatty acids, total trans: 0.009 G
Fatty acids, total trans-monoenoic: 0.005 G
TFA 18:1 t: 0.022 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 54 MG
Tryptophan: 0.166 G
Threonine: 0.794 G
Isoleucine: 0.801 G
Leucine: 1.422 G
Lysine: 1.499 G
Methionine: 0.424 G
Cystine: 0.2 G
Phenylalanine: 0.71 G
Tyrosine: 0.576 G
Valine: 0.899 G
Arginine: 1.136 G
Histidine: 0.774 G
Alanine: 1.047 G
Aspartic acid: 1.55 G
Glutamic acid: 2.541 G
Glycine: 0.933 G
Proline: 0.764 G
Serine: 0.695 G
Hydroxyproline: 0.115 G

168345

Pork, cured, ham -- water added, whole, boneless, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.85 G
Energy: 121 KCAL
Energy: 508 kJ
Protein: 17.06 G
Total lipid (fat): 5.38 G
Ash: 3.52 G
Carbohydrate, by difference: 1.42 G
Sugars, Total: 1.42 G
Sucrose: 0.09 G
Glucose: 1.28 G
Fructose: 0.05 G
Calcium, Ca: 8 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 262 MG
Potassium, K: 312 MG
Sodium, Na: 1126 MG
Zinc, Zn: 1.77 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 34.6 UG
Thiamin: 0.397 MG
Riboflavin: 0.183 MG
Niacin: 5.389 MG
Pantothenic acid: 0.723 MG
Vitamin B-6: 0.407 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 70.6 MG
Betaine: 3.5 MG
Vitamin B-12: 0.46 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Vitamin K (Menaquinone-4): 3.4 UG
Fatty acids, total saturated: 1.889 G
SFA 12:0: 0.001 G
SFA 14:0: 0.067 G
SFA 16:0: 1.196 G
SFA 17:0: 0.014 G
SFA 18:0: 0.596 G
SFA 20:0: 0.007 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 2.571 G
MUFA 16:1: 0.143 G
MUFA 17:1: 0.002 G
MUFA 18:1: 2.387 G
MUFA 18:1 c: 2.36 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.759 G
PUFA 18:2: 0.653 G
PUFA 18:2 n-6 c,c: 0.633 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.026 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.047 G
Fatty acids, total trans-monoenoic: 0.027 G
TFA 18:1 t: 0.027 G
TFA 18:2 t,t: 0.02 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 50 MG
Tryptophan: 0.16 G
Threonine: 0.762 G
Isoleucine: 0.769 G
Leucine: 1.365 G
Lysine: 1.438 G
Methionine: 0.407 G
Cystine: 0.192 G
Phenylalanine: 0.682 G
Tyrosine: 0.552 G
Valine: 0.862 G
Arginine: 1.091 G
Histidine: 0.743 G
Alanine: 1.005 G
Aspartic acid: 1.487 G
Glutamic acid: 2.439 G
Glycine: 0.896 G
Proline: 0.733 G
Serine: 0.667 G
Hydroxyproline: 0.114 G

169148

Pork, cured, ham -- water added, whole, boneless, separable lean only, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.58 G
Energy: 117 KCAL
Energy: 489 kJ
Protein: 17.99 G
Total lipid (fat): 4.39 G
Ash: 3.66 G
Carbohydrate, by difference: 1.57 G
Sugars, Total: 1.57 G
Sucrose: 0.13 G
Glucose: 1.38 G
Fructose: 0.06 G
Calcium, Ca: 9 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 270 MG
Potassium, K: 316 MG
Sodium, Na: 1193 MG
Zinc, Zn: 1.82 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 34.2 UG
Thiamin: 0.362 MG
Riboflavin: 0.183 MG
Niacin: 5.797 MG
Pantothenic acid: 0.721 MG
Vitamin B-6: 0.394 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 74.2 MG
Betaine: 4.3 MG
Vitamin B-12: 0.4 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.01 MG
Vitamin D (D2 + D3), International Units: 28 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Vitamin K (Menaquinone-4): 4.1 UG
Fatty acids, total saturated: 1.424 G
SFA 10:0: 0.002 G
SFA 12:0: 0.001 G
SFA 14:0: 0.051 G
SFA 16:0: 0.898 G
SFA 17:0: 0.01 G
SFA 18:0: 0.447 G
SFA 20:0: 0.005 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.983 G
MUFA 16:1: 0.122 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.83 G
MUFA 18:1 c: 1.814 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.542 G
PUFA 18:2: 0.453 G
PUFA 18:2 n-6 c,c: 0.443 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:4: 0.051 G
TFA 18:1 t: 0.016 G
TFA 18:2 t,t: 0.01 G
Cholesterol: 53 MG
Tryptophan: 0.169 G
Threonine: 0.805 G
Isoleucine: 0.812 G
Leucine: 1.441 G
Lysine: 1.519 G
Methionine: 0.43 G
Cystine: 0.202 G
Phenylalanine: 0.719 G
Tyrosine: 0.584 G
Valine: 0.91 G
Arginine: 1.151 G
Histidine: 0.783 G
Alanine: 1.059 G
Aspartic acid: 1.569 G
Glutamic acid: 2.574 G
Glycine: 0.939 G
Proline: 0.772 G
Serine: 0.704 G
Hydroxyproline: 0.117 G

169149

Pork, cured, ham -- water added, whole, boneless, separable lean only, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 73.95 G
Energy: 110 KCAL
Energy: 459 kJ
Protein: 17.34 G
Total lipid (fat): 3.97 G
Ash: 3.56 G
Carbohydrate, by difference: 1.45 G
Sugars, Total: 1.45 G
Sucrose: 0.09 G
Glucose: 1.31 G
Fructose: 0.05 G
Calcium, Ca: 8 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 265 MG
Potassium, K: 317 MG
Sodium, Na: 1141 MG
Zinc, Zn: 1.79 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 35.1 UG
Thiamin: 0.402 MG
Riboflavin: 0.187 MG
Niacin: 5.473 MG
Pantothenic acid: 0.734 MG
Vitamin B-6: 0.413 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 71.7 MG
Betaine: 3.5 MG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Vitamin D (D2 + D3), International Units: 23 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Vitamin K (Menaquinone-4): 3.5 UG
Fatty acids, total saturated: 1.428 G
SFA 12:0: 0.001 G
SFA 14:0: 0.05 G
SFA 16:0: 0.902 G
SFA 17:0: 0.009 G
SFA 18:0: 0.453 G
SFA 20:0: 0.005 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.938 G
MUFA 16:1: 0.112 G
MUFA 17:1: 0.002 G
MUFA 18:1: 1.794 G
MUFA 18:1 c: 1.773 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.577 G
PUFA 18:2: 0.488 G
PUFA 18:2 n-6 c,c: 0.472 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.019 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.036 G
Fatty acids, total trans-monoenoic: 0.02 G
TFA 18:1 t: 0.02 G
TFA 18:2 t,t: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 50 MG
Tryptophan: 0.163 G
Threonine: 0.776 G
Isoleucine: 0.783 G
Leucine: 1.389 G
Lysine: 1.465 G
Methionine: 0.415 G
Cystine: 0.195 G
Phenylalanine: 0.694 G
Tyrosine: 0.563 G
Valine: 0.877 G
Arginine: 1.11 G
Histidine: 0.755 G
Alanine: 1.021 G
Aspartic acid: 1.513 G
Glutamic acid: 2.482 G
Glycine: 0.906 G
Proline: 0.744 G
Serine: 0.679 G
Hydroxyproline: 0.112 G

168350

Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 64.6 G
Energy: 186 KCAL
Energy: 777 kJ
Protein: 19.46 G
Total lipid (fat): 11.48 G
Ash: 3.3 G
Carbohydrate, by difference: 1.15 G
Sugars, Total: 1.03 G
Sucrose: 0.27 G
Glucose: 0.58 G
Fructose: 0.18 G
Calcium, Ca: 10 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 213 MG
Potassium, K: 254 MG
Sodium, Na: 1181 MG
Zinc, Zn: 1.95 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 39.4 UG
Thiamin: 0.322 MG
Riboflavin: 0.175 MG
Niacin: 3.901 MG
Pantothenic acid: 0.588 MG
Vitamin B-6: 0.316 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 80.4 MG
Betaine: 3.1 MG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.06 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.04 MG
Vitamin K (Menaquinone-4): 5.2 UG
Fatty acids, total saturated: 3.783 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.139 G
SFA 16:0: 2.406 G
SFA 17:0: 0.028 G
SFA 18:0: 1.161 G
SFA 20:0: 0.018 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 5.265 G
MUFA 16:1: 0.273 G
MUFA 18:1: 4.904 G
MUFA 20:1: 0.089 G
Fatty acids, total polyunsaturated: 1.479 G
PUFA 18:2: 1.303 G
PUFA 18:3: 0.058 G
PUFA 20:2 n-6 c,c: 0.057 G
PUFA 20:4: 0.062 G
Fatty acids, total trans: 0.087 G
Cholesterol: 67 MG
Tryptophan: 0.18 G
Threonine: 0.863 G
Isoleucine: 0.873 G
Leucine: 1.549 G
Lysine: 1.628 G
Methionine: 0.461 G
Cystine: 0.219 G
Phenylalanine: 0.775 G
Tyrosine: 0.625 G
Valine: 0.981 G
Arginine: 1.241 G
Histidine: 0.848 G
Alanine: 1.15 G
Aspartic acid: 1.695 G
Glutamic acid: 2.773 G
Glycine: 1.048 G
Proline: 0.843 G
Serine: 0.76 G
Hydroxyproline: 0.126 G

169163

Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 67.5 G
Energy: 179 KCAL
Energy: 749 kJ
Protein: 16.09 G
Total lipid (fat): 12.13 G
Ash: 2.93 G
Carbohydrate, by difference: 1.35 G
Sugars, Total: 0.88 G
Sucrose: 0.22 G
Glucose: 0.51 G
Fructose: 0.15 G
Calcium, Ca: 9 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 205 MG
Potassium, K: 213 MG
Sodium, Na: 990 MG
Zinc, Zn: 1.56 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 36 UG
Thiamin: 0.273 MG
Riboflavin: 0.186 MG
Niacin: 3.822 MG
Pantothenic acid: 0.441 MG
Vitamin B-6: 0.236 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 72.4 MG
Betaine: 2.9 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 34 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.07 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 3.984 G
SFA 14:0: 0.146 G
SFA 16:0: 2.527 G
SFA 17:0: 0.032 G
SFA 18:0: 1.246 G
SFA 20:0: 0.019 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 5.475 G
MUFA 16:1: 0.266 G
MUFA 18:1: 5.12 G
MUFA 20:1: 0.088 G
Fatty acids, total polyunsaturated: 1.592 G
PUFA 18:2: 1.415 G
PUFA 18:3: 0.064 G
PUFA 20:2 n-6 c,c: 0.061 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.096 G
Cholesterol: 58 MG
Tryptophan: 0.148 G
Threonine: 0.712 G
Isoleucine: 0.72 G
Leucine: 1.278 G
Lysine: 1.342 G
Methionine: 0.38 G
Cystine: 0.181 G
Phenylalanine: 0.639 G
Tyrosine: 0.515 G
Valine: 0.81 G
Arginine: 1.025 G
Histidine: 0.701 G
Alanine: 0.951 G
Aspartic acid: 1.4 G
Glutamic acid: 2.289 G
Glycine: 0.872 G
Proline: 0.699 G
Serine: 0.627 G
Hydroxyproline: 0.123 G

168332

Pork, cured, ham and water product, rump, bone-in, separable lean only, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 69.53 G
Energy: 131 KCAL
Energy: 550 kJ
Protein: 21.28 G
Total lipid (fat): 4.7 G
Ash: 3.49 G
Carbohydrate, by difference: 1.15 G
Sugars, Total: 1.15 G
Sucrose: 0.32 G
Glucose: 0.63 G
Fructose: 0.21 G
Calcium, Ca: 10 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 221 MG
Potassium, K: 264 MG
Sodium, Na: 1267 MG
Zinc, Zn: 2.08 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 43.4 UG
Thiamin: 0.33 MG
Riboflavin: 0.188 MG
Niacin: 4.04 MG
Pantothenic acid: 0.618 MG
Vitamin B-6: 0.335 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 94 MG
Betaine: 3.6 MG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.05 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 6.1 UG
Fatty acids, total saturated: 1.536 G
SFA 14:0: 0.056 G
SFA 16:0: 0.961 G
SFA 17:0: 0.009 G
SFA 18:0: 0.493 G
SFA 20:0: 0.006 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 2.127 G
MUFA 16:1: 0.102 G
MUFA 18:1: 1.989 G
MUFA 18:1 c: 1.966 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 0.634 G
PUFA 18:2: 0.538 G
PUFA 18:2 n-6 c,c: 0.505 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:2 n-6 c,c: 0.023 G
PUFA 20:4: 0.051 G
Fatty acids, total trans: 0.039 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 66 MG
Tryptophan: 0.2 G
Threonine: 0.952 G
Isoleucine: 0.96 G
Leucine: 1.705 G
Lysine: 1.797 G
Methionine: 0.509 G
Cystine: 0.239 G
Phenylalanine: 0.851 G
Tyrosine: 0.69 G
Valine: 1.076 G
Arginine: 1.361 G
Histidine: 0.927 G
Alanine: 1.253 G
Aspartic acid: 1.856 G
Glutamic acid: 3.045 G
Glycine: 1.111 G
Proline: 0.913 G
Serine: 0.833 G
Hydroxyproline: 0.138 G

169152

Pork, cured, ham and water product, rump, bone-in, separable lean only, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 74.32 G
Energy: 107 KCAL
Energy: 448 kJ
Protein: 17.93 G
Total lipid (fat): 3.38 G
Ash: 3.14 G
Carbohydrate, by difference: 1.24 G
Sugars, Total: 0.97 G
Sucrose: 0.27 G
Glucose: 0.53 G
Fructose: 0.18 G
Calcium, Ca: 10 MG
Iron, Fe: 0.67 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 218 MG
Potassium, K: 221 MG
Sodium, Na: 1070 MG
Zinc, Zn: 1.65 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 40.3 UG
Thiamin: 0.282 MG
Riboflavin: 0.222 MG
Niacin: 4.09 MG
Pantothenic acid: 0.462 MG
Vitamin B-6: 0.247 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 81.3 MG
Betaine: 3.1 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.04 MG
Tocopherol, delta: 0.01 MG
Fatty acids, total saturated: 1.105 G
SFA 14:0: 0.04 G
SFA 16:0: 0.691 G
SFA 17:0: 0.007 G
SFA 18:0: 0.355 G
SFA 20:0: 0.004 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.53 G
MUFA 16:1: 0.074 G
MUFA 18:1: 1.431 G
MUFA 18:1 c: 1.414 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.456 G
PUFA 18:2: 0.387 G
PUFA 18:2 n-6 c,c: 0.363 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.016 G
PUFA 20:4: 0.037 G
Fatty acids, total trans: 0.028 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 18:1 t: 0.017 G
TFA 18:2 t,t: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 58 MG
Tryptophan: 0.168 G
Threonine: 0.802 G
Isoleucine: 0.809 G
Leucine: 1.436 G
Lysine: 1.514 G
Methionine: 0.429 G
Cystine: 0.201 G
Phenylalanine: 0.717 G
Tyrosine: 0.582 G
Valine: 0.907 G
Arginine: 1.147 G
Histidine: 0.781 G
Alanine: 1.056 G
Aspartic acid: 1.564 G
Glutamic acid: 2.565 G
Glycine: 0.936 G
Proline: 0.769 G
Serine: 0.702 G
Hydroxyproline: 0.116 G

168351

Pork, cured, ham and water product, shank, bone-in, separable lean and fat, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 60.03 G
Energy: 234 KCAL
Energy: 979 kJ
Protein: 18.17 G
Total lipid (fat): 17.29 G
Ash: 3.1 G
Carbohydrate, by difference: 1.42 G
Sugars, Total: 0.99 G
Sucrose: 0.47 G
Glucose: 0.42 G
Fructose: 0.09 G
Calcium, Ca: 8 MG
Iron, Fe: 1 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 193 MG
Potassium, K: 216 MG
Sodium, Na: 945 MG
Zinc, Zn: 2.36 MG
Copper, Cu: 0.162 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 37.3 UG
Thiamin: 0.362 MG
Riboflavin: 0.171 MG
Niacin: 4.159 MG
Pantothenic acid: 0.534 MG
Vitamin B-6: 0.346 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 75.2 MG
Betaine: 3.9 MG
Vitamin B-12: 0.42 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Tocopherol, gamma: 0.08 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.06 MG
Vitamin K (Menaquinone-4): 3.5 UG
Fatty acids, total saturated: 5.715 G
SFA 10:0: 0.013 G
SFA 12:0: 0.014 G
SFA 14:0: 0.204 G
SFA 16:0: 3.647 G
SFA 17:0: 0.044 G
SFA 18:0: 1.742 G
SFA 20:0: 0.029 G
SFA 22:0: 0.022 G
Fatty acids, total monounsaturated: 7.914 G
MUFA 16:1: 0.421 G
MUFA 18:1: 7.362 G
MUFA 20:1: 0.131 G
Fatty acids, total polyunsaturated: 2.281 G
PUFA 18:2: 2.019 G
PUFA 18:3: 0.086 G
PUFA 20:2 n-6 c,c: 0.086 G
PUFA 20:4: 0.09 G
Fatty acids, total trans: 0.133 G
Cholesterol: 72 MG
Tryptophan: 0.165 G
Threonine: 0.799 G
Isoleucine: 0.809 G
Leucine: 1.436 G
Lysine: 1.503 G
Methionine: 0.425 G
Cystine: 0.205 G
Phenylalanine: 0.719 G
Tyrosine: 0.577 G
Valine: 0.912 G
Arginine: 1.155 G
Histidine: 0.792 G
Alanine: 1.077 G
Aspartic acid: 1.58 G
Glutamic acid: 2.576 G
Glycine: 1.007 G
Proline: 0.795 G
Serine: 0.707 G
Hydroxyproline: 0.118 G

169162

Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 61.56 G
Energy: 243 KCAL
Energy: 1016 kJ
Protein: 14.28 G
Total lipid (fat): 20 G
Ash: 2.74 G
Carbohydrate, by difference: 1.42 G
Sugars, Total: 0.86 G
Sucrose: 0.37 G
Glucose: 0.41 G
Fructose: 0.07 G
Calcium, Ca: 6 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 188 MG
Potassium, K: 215 MG
Sodium, Na: 936 MG
Zinc, Zn: 1.85 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 24.1 UG
Thiamin: 0.546 MG
Riboflavin: 0.159 MG
Niacin: 3.253 MG
Pantothenic acid: 0.539 MG
Vitamin B-6: 0.241 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 67.9 MG
Betaine: 3.6 MG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 36 IU
Vitamin E (alpha-tocopherol): 0.41 MG
Tocopherol, gamma: 0.1 MG
Tocotrienol, alpha: 0.06 MG
Tocotrienol, gamma: 0.04 MG
Fatty acids, total saturated: 6.583 G
SFA 14:0: 0.235 G
SFA 16:0: 4.179 G
SFA 17:0: 0.055 G
SFA 18:0: 2.058 G
SFA 20:0: 0.032 G
SFA 22:0: 0.024 G
Fatty acids, total monounsaturated: 8.993 G
MUFA 16:1: 0.441 G
MUFA 18:1: 8.41 G
MUFA 20:1: 0.142 G
Fatty acids, total polyunsaturated: 2.689 G
PUFA 18:2: 2.393 G
PUFA 18:3: 0.105 G
PUFA 20:2 n-6 c,c: 0.102 G
PUFA 20:4: 0.088 G
Fatty acids, total trans: 0.161 G
Cholesterol: 55 MG
Tryptophan: 0.129 G
Threonine: 0.625 G
Isoleucine: 0.633 G
Leucine: 1.124 G
Lysine: 1.175 G
Methionine: 0.332 G
Cystine: 0.161 G
Phenylalanine: 0.564 G
Tyrosine: 0.45 G
Valine: 0.715 G
Arginine: 0.906 G
Histidine: 0.622 G
Alanine: 0.848 G
Aspartic acid: 1.241 G
Glutamic acid: 2.019 G
Glycine: 0.805 G
Proline: 0.628 G
Serine: 0.555 G
Hydroxyproline: 0.127 G

169150

Pork, cured, ham and water product, shank, bone-in, separable lean only, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 69.23 G
Energy: 132 KCAL
Energy: 551 kJ
Protein: 21.69 G
Total lipid (fat): 4.45 G
Ash: 3.44 G
Carbohydrate, by difference: 1.26 G
Sugars, Total: 1.26 G
Sucrose: 0.65 G
Glucose: 0.48 G
Fructose: 0.13 G
Calcium, Ca: 9 MG
Iron, Fe: 1.17 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 202 MG
Potassium, K: 224 MG
Sodium, Na: 1045 MG
Zinc, Zn: 2.82 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 45.3 UG
Thiamin: 0.394 MG
Riboflavin: 0.199 MG
Niacin: 4.563 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.4 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 103.3 MG
Betaine: 5.3 MG
Vitamin B-12: 0.46 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, gamma: 0.07 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.05 MG
Vitamin K (Menaquinone-4): 4.8 UG
Fatty acids, total saturated: 1.471 G
SFA 14:0: 0.046 G
SFA 16:0: 0.917 G
SFA 17:0: 0.009 G
SFA 18:0: 0.481 G
SFA 20:0: 0.007 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 1.966 G
MUFA 16:1: 0.098 G
MUFA 18:1: 1.839 G
MUFA 18:1 c: 1.812 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.713 G
PUFA 18:2: 0.596 G
PUFA 18:2 n-6 c,c: 0.568 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.021 G
PUFA 20:4: 0.077 G
Fatty acids, total trans: 0.043 G
Fatty acids, total trans-monoenoic: 0.027 G
TFA 18:1 t: 0.027 G
TFA 18:2 t,t: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 72 MG
Tryptophan: 0.203 G
Threonine: 0.97 G
Isoleucine: 0.979 G
Leucine: 1.737 G
Lysine: 1.832 G
Methionine: 0.519 G
Cystine: 0.244 G
Phenylalanine: 0.868 G
Tyrosine: 0.704 G
Valine: 1.097 G
Arginine: 1.388 G
Histidine: 0.945 G
Alanine: 1.277 G
Aspartic acid: 1.892 G
Glutamic acid: 3.104 G
Glycine: 1.133 G
Proline: 0.931 G
Serine: 0.849 G
Hydroxyproline: 0.14 G

169154

Pork, cured, ham and water product, shank, bone-in, unheated, separable lean only
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 73.97 G
Energy: 113 KCAL
Energy: 471 kJ
Protein: 17.53 G
Total lipid (fat): 4.18 G
Ash: 3.11 G
Carbohydrate, by difference: 1.2 G
Sugars, Total: 1.06 G
Sucrose: 0.55 G
Glucose: 0.4 G
Fructose: 0.11 G
Calcium, Ca: 8 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 209 MG
Potassium, K: 234 MG
Sodium, Na: 1090 MG
Zinc, Zn: 2.19 MG
Copper, Cu: 0.134 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 28.1 UG
Thiamin: 0.696 MG
Riboflavin: 0.225 MG
Niacin: 3.58 MG
Pantothenic acid: 0.632 MG
Vitamin B-6: 0.267 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 85.7 MG
Betaine: 4.4 MG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Tocopherol, gamma: 0.06 MG
Fatty acids, total saturated: 1.384 G
SFA 14:0: 0.043 G
SFA 16:0: 0.862 G
SFA 17:0: 0.008 G
SFA 18:0: 0.453 G
SFA 20:0: 0.007 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 1.849 G
MUFA 16:1: 0.093 G
MUFA 18:1: 1.729 G
MUFA 18:1 c: 1.704 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.671 G
PUFA 18:2: 0.561 G
PUFA 18:2 n-6 c,c: 0.535 G
PUFA 18:2 CLAs: 0.01 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.02 G
PUFA 20:4: 0.073 G
Fatty acids, total trans: 0.041 G
Fatty acids, total trans-monoenoic: 0.025 G
TFA 18:1 t: 0.025 G
TFA 18:2 t,t: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 52 MG
Tryptophan: 0.165 G
Threonine: 0.784 G
Isoleucine: 0.791 G
Leucine: 1.405 G
Lysine: 1.481 G
Methionine: 0.419 G
Cystine: 0.197 G
Phenylalanine: 0.701 G
Tyrosine: 0.569 G
Valine: 0.887 G
Arginine: 1.122 G
Histidine: 0.764 G
Alanine: 1.033 G
Aspartic acid: 1.529 G
Glutamic acid: 2.509 G
Glycine: 0.916 G
Proline: 0.752 G
Serine: 0.686 G
Hydroxyproline: 0.114 G

168352

Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 67.21 G
Energy: 155 KCAL
Energy: 649 kJ
Protein: 19.85 G
Total lipid (fat): 7.78 G
Ash: 3.75 G
Carbohydrate, by difference: 1.41 G
Sugars, Total: 1.03 G
Glucose: 1.03 G
Calcium, Ca: 11 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 250 MG
Potassium, K: 281 MG
Sodium, Na: 1188 MG
Zinc, Zn: 2.16 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 23.8 UG
Thiamin: 0.374 MG
Riboflavin: 0.177 MG
Niacin: 4.855 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.427 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 84.1 MG
Betaine: 3.6 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (Menaquinone-4): 2.9 UG
Fatty acids, total saturated: 2.586 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.091 G
SFA 16:0: 1.649 G
SFA 17:0: 0.019 G
SFA 18:0: 0.794 G
SFA 20:0: 0.012 G
SFA 22:0: 0.013 G
Fatty acids, total monounsaturated: 3.577 G
MUFA 16:1: 0.192 G
MUFA 18:1: 3.328 G
MUFA 20:1: 0.057 G
Fatty acids, total polyunsaturated: 1.032 G
PUFA 18:2: 0.894 G
PUFA 18:3: 0.036 G
PUFA 20:2 n-6 c,c: 0.038 G
PUFA 20:4: 0.064 G
Fatty acids, total trans: 0.058 G
Cholesterol: 64 MG
Tryptophan: 0.185 G
Threonine: 0.884 G
Isoleucine: 0.892 G
Leucine: 1.584 G
Lysine: 1.667 G
Methionine: 0.472 G
Cystine: 0.223 G
Phenylalanine: 0.792 G
Tyrosine: 0.64 G
Valine: 1.002 G
Arginine: 1.268 G
Histidine: 0.865 G
Alanine: 1.171 G
Aspartic acid: 1.73 G
Glutamic acid: 2.833 G
Glycine: 1.055 G
Proline: 0.857 G
Serine: 0.776 G
Hydroxyproline: 0.129 G

169161

Pork, cured, ham and water product, slice, bone-in, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 71.07 G
Energy: 149 KCAL
Energy: 624 kJ
Protein: 13.69 G
Total lipid (fat): 9.29 G
Ash: 3.23 G
Carbohydrate, by difference: 2.72 G
Sugars, Total: 0.85 G
Glucose: 0.85 G
Calcium, Ca: 8 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 213 MG
Potassium, K: 205 MG
Sodium, Na: 1099 MG
Zinc, Zn: 1.6 MG
Copper, Cu: 0.132 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 13.3 UG
Thiamin: 0.402 MG
Riboflavin: 0.16 MG
Niacin: 4.177 MG
Pantothenic acid: 0.382 MG
Vitamin B-6: 0.342 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 68.1 MG
Betaine: 2.9 MG
Vitamin B-12: 0.46 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 33 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.01 MG
Fatty acids, total saturated: 3.076 G
SFA 14:0: 0.108 G
SFA 16:0: 1.953 G
SFA 17:0: 0.024 G
SFA 18:0: 0.962 G
SFA 20:0: 0.014 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 4.212 G
MUFA 16:1: 0.213 G
MUFA 18:1: 3.934 G
MUFA 20:1: 0.065 G
Fatty acids, total polyunsaturated: 1.25 G
PUFA 18:2: 1.091 G
PUFA 18:3: 0.045 G
PUFA 20:2 n-6 c,c: 0.046 G
PUFA 20:4: 0.068 G
Fatty acids, total trans: 0.072 G
Cholesterol: 50 MG
Tryptophan: 0.127 G
Threonine: 0.608 G
Isoleucine: 0.614 G
Leucine: 1.09 G
Lysine: 1.146 G
Methionine: 0.324 G
Cystine: 0.154 G
Phenylalanine: 0.545 G
Tyrosine: 0.44 G
Valine: 0.69 G
Arginine: 0.873 G
Histidine: 0.597 G
Alanine: 0.809 G
Aspartic acid: 1.193 G
Glutamic acid: 1.951 G
Glycine: 0.736 G
Proline: 0.593 G
Serine: 0.535 G
Hydroxyproline: 0.101 G

168325

Pork, cured, ham and water product, slice, bone-in, separable lean only, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 70.21 G
Energy: 122 KCAL
Energy: 509 kJ
Protein: 20.9 G
Total lipid (fat): 3.63 G
Ash: 3.9 G
Carbohydrate, by difference: 1.35 G
Sugars, Total: 1.1 G
Glucose: 1.1 G
Calcium, Ca: 12 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 258 MG
Potassium, K: 289 MG
Sodium, Na: 1237 MG
Zinc, Zn: 2.25 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 24.5 UG
Thiamin: 0.383 MG
Riboflavin: 0.184 MG
Niacin: 5.023 MG
Pantothenic acid: 0.596 MG
Vitamin B-6: 0.449 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 92.1 MG
Betaine: 3.9 MG
Vitamin B-12: 0.46 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (Menaquinone-4): 3.2 UG
Fatty acids, total saturated: 1.217 G
SFA 14:0: 0.04 G
SFA 16:0: 0.769 G
SFA 17:0: 0.008 G
SFA 18:0: 0.385 G
SFA 20:0: 0.005 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.662 G
MUFA 16:1: 0.089 G
MUFA 18:1: 1.549 G
MUFA 18:1 c: 1.533 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.517 G
PUFA 18:2: 0.427 G
PUFA 18:2 n-6 c,c: 0.414 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.017 G
PUFA 20:4: 0.059 G
Fatty acids, total trans: 0.029 G
Fatty acids, total trans-monoenoic: 0.016 G
TFA 18:1 t: 0.016 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 64 MG
Tryptophan: 0.196 G
Threonine: 0.935 G
Isoleucine: 0.943 G
Leucine: 1.674 G
Lysine: 1.766 G
Methionine: 0.5 G
Cystine: 0.235 G
Phenylalanine: 0.836 G
Tyrosine: 0.678 G
Valine: 1.057 G
Arginine: 1.337 G
Histidine: 0.91 G
Alanine: 1.231 G
Aspartic acid: 1.823 G
Glutamic acid: 2.991 G
Glycine: 1.092 G
Proline: 0.897 G
Serine: 0.818 G
Hydroxyproline: 0.135 G

169153

Pork, cured, ham and water product, slice, bone-in, separable lean only, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 75.54 G
Energy: 103 KCAL
Energy: 432 kJ
Protein: 14.47 G
Total lipid (fat): 3.78 G
Ash: 3.39 G
Carbohydrate, by difference: 2.82 G
Sugars, Total: 0.91 G
Glucose: 0.91 G
Calcium, Ca: 9 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 222 MG
Potassium, K: 209 MG
Sodium, Na: 1160 MG
Zinc, Zn: 1.66 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 13 UG
Thiamin: 0.423 MG
Riboflavin: 0.178 MG
Niacin: 4.38 MG
Pantothenic acid: 0.387 MG
Vitamin B-6: 0.362 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 72.8 MG
Betaine: 3.1 MG
Vitamin B-12: 0.48 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 31 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Fatty acids, total saturated: 1.266 G
SFA 14:0: 0.042 G
SFA 16:0: 0.8 G
SFA 17:0: 0.008 G
SFA 18:0: 0.401 G
SFA 20:0: 0.005 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 1.73 G
MUFA 16:1: 0.093 G
MUFA 18:1: 1.612 G
MUFA 18:1 c: 1.596 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.538 G
PUFA 18:2: 0.445 G
PUFA 18:2 n-6 c,c: 0.431 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:4: 0.061 G
Fatty acids, total trans: 0.03 G
Fatty acids, total trans-monoenoic: 0.016 G
TFA 18:1 t: 0.016 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 49 MG
Tryptophan: 0.136 G
Threonine: 0.648 G
Isoleucine: 0.653 G
Leucine: 1.16 G
Lysine: 1.223 G
Methionine: 0.346 G
Cystine: 0.163 G
Phenylalanine: 0.579 G
Tyrosine: 0.47 G
Valine: 0.732 G
Arginine: 0.926 G
Histidine: 0.63 G
Alanine: 0.852 G
Aspartic acid: 1.263 G
Glutamic acid: 2.072 G
Glycine: 0.756 G
Proline: 0.621 G
Serine: 0.567 G
Hydroxyproline: 0.094 G

169168

Pork, cured, ham and water product, slice, boneless, separable lean and fat, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 71.14 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 15.08 G
Total lipid (fat): 5.13 G
Ash: 4.27 G
Carbohydrate, by difference: 4.69 G
Sugars, Total: 4.69 G
Glucose: 4.03 G
Fructose: 0.48 G
Maltose: 0.17 G
Calcium, Ca: 8 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 240 MG
Potassium, K: 272 MG
Sodium, Na: 1389 MG
Zinc, Zn: 1.63 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 32.6 UG
Thiamin: 0.308 MG
Riboflavin: 0.137 MG
Niacin: 4.283 MG
Pantothenic acid: 0.689 MG
Vitamin B-6: 0.335 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 64.5 MG
Betaine: 4.5 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Vitamin K (Menaquinone-4): 4.5 UG
Fatty acids, total saturated: 1.553 G
SFA 14:0: 0.058 G
SFA 16:0: 0.99 G
SFA 17:0: 0.013 G
SFA 18:0: 0.48 G
SFA 20:0: 0.002 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 2.16 G
MUFA 16:1: 0.125 G
MUFA 18:1: 1.999 G
MUFA 18:1 c: 1.975 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.699 G
PUFA 18:2: 0.6 G
PUFA 18:2 n-6 c,c: 0.586 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:2 n-6 c,c: 0.025 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.001 G
TFA 18:1 t: 0.024 G
TFA 18:2 t,t: 0.014 G
Cholesterol: 45 MG
Tryptophan: 0.142 G
Threonine: 0.675 G
Isoleucine: 0.681 G
Leucine: 1.208 G
Lysine: 1.274 G
Methionine: 0.361 G
Cystine: 0.169 G
Phenylalanine: 0.603 G
Tyrosine: 0.489 G
Valine: 0.763 G
Arginine: 0.965 G
Histidine: 0.657 G
Alanine: 0.888 G
Aspartic acid: 1.316 G
Glutamic acid: 2.158 G
Glycine: 0.788 G
Proline: 0.647 G
Serine: 0.59 G
Hydroxyproline: 0.098 G

168326

Pork, cured, ham and water product, slice, boneless, separable lean only, heated, pan-broil
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 71.2 G
Energy: 123 KCAL
Energy: 516 kJ
Protein: 15.09 G
Total lipid (fat): 5.06 G
Ash: 4.27 G
Carbohydrate, by difference: 4.69 G
Sugars, Total: 4.69 G
Glucose: 4.04 G
Fructose: 0.48 G
Maltose: 0.17 G
Calcium, Ca: 8 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 240 MG
Potassium, K: 272 MG
Sodium, Na: 1390 MG
Zinc, Zn: 1.64 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 32.6 UG
Thiamin: 0.308 MG
Riboflavin: 0.137 MG
Niacin: 4.285 MG
Pantothenic acid: 0.689 MG
Vitamin B-6: 0.335 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 64.6 MG
Betaine: 4.5 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Vitamin K (Menaquinone-4): 4.5 UG
Fatty acids, total saturated: 1.528 G
SFA 14:0: 0.057 G
SFA 16:0: 0.973 G
SFA 17:0: 0.013 G
SFA 18:0: 0.472 G
SFA 20:0: 0.002 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 2.125 G
MUFA 16:1: 0.123 G
MUFA 18:1: 1.966 G
MUFA 18:1 c: 1.943 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 0.69 G
PUFA 18:2: 0.592 G
PUFA 18:2 n-6 c,c: 0.578 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:2 n-6 c,c: 0.024 G
PUFA 20:4: 0.049 G
Fatty acids, total trans: 0.037 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 45 MG
Tryptophan: 0.142 G
Threonine: 0.675 G
Isoleucine: 0.681 G
Leucine: 1.209 G
Lysine: 1.275 G
Methionine: 0.361 G
Cystine: 0.169 G
Phenylalanine: 0.604 G
Tyrosine: 0.49 G
Valine: 0.764 G
Arginine: 0.966 G
Histidine: 0.657 G
Alanine: 0.889 G
Aspartic acid: 1.317 G
Glutamic acid: 2.16 G
Glycine: 0.788 G
Proline: 0.648 G
Serine: 0.591 G
Hydroxyproline: 0.098 G

169169

Pork, cured, ham and water product, whole, boneless, separable lean and fat, heated, roasted
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.11 G
Energy: 123 KCAL
Energy: 513 kJ
Protein: 13.88 G
Total lipid (fat): 5.46 G
Ash: 4.05 G
Carbohydrate, by difference: 4.61 G
Sugars, Total: 4.61 G
Sucrose: 0.04 G
Glucose: 3.95 G
Fructose: 0.47 G
Maltose: 0.15 G
Calcium, Ca: 8 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 224 MG
Potassium, K: 245 MG
Sodium, Na: 1335 MG
Zinc, Zn: 1.64 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.038 MG
Selenium, Se: 29.1 UG
Thiamin: 0.26 MG
Riboflavin: 0.141 MG
Niacin: 3.62 MG
Pantothenic acid: 0.644 MG
Vitamin B-6: 0.26 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 63.4 MG
Betaine: 4.4 MG
Vitamin B-12: 0.37 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 27 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Vitamin K (Dihydrophylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 4 UG
Fatty acids, total saturated: 1.841 G
SFA 14:0: 0.068 G
SFA 16:0: 1.159 G
SFA 17:0: 0.015 G
SFA 18:0: 0.58 G
SFA 20:0: 0.008 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 2.458 G
MUFA 16:1: 0.13 G
MUFA 18:1: 2.286 G
MUFA 18:1 c: 2.256 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 0.851 G
PUFA 18:2: 0.741 G
PUFA 18:2 n-6 c,c: 0.724 G
PUFA 18:3: 0.03 G
PUFA 18:3 n-3 c,c,c (ALA): 0.03 G
PUFA 20:2 n-6 c,c: 0.032 G
PUFA 20:4: 0.047 G
TFA 18:1 t: 0.03 G
TFA 18:2 t,t: 0.017 G
Cholesterol: 43 MG
Tryptophan: 0.13 G
Threonine: 0.621 G
Isoleucine: 0.627 G
Leucine: 1.112 G
Lysine: 1.173 G
Methionine: 0.332 G
Cystine: 0.156 G
Phenylalanine: 0.555 G
Tyrosine: 0.451 G
Valine: 0.702 G
Arginine: 0.888 G
Histidine: 0.605 G
Alanine: 0.818 G
Aspartic acid: 1.211 G
Glutamic acid: 1.987 G
Glycine: 0.725 G
Proline: 0.596 G
Serine: 0.543 G
Hydroxyproline: 0.09 G

169160

Pork, cured, ham and water product, whole, boneless, separable lean and fat, unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1000 PORK PRODUCTS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
PRESERVED BY TREATMENT WITH CHEMICALS Preserved by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.96 G
Energy: 117 KCAL
Energy: 490 kJ
Protein: 14.05 G
Total lipid (fat): 4.99 G
Ash: 4 G
Carbohydrate, by difference: 4.21 G
Sugars, Total: 4.21 G
Glucose: 3.65 G
Fructose: 0.41 G
Maltose: 0.14 G
Calcium, Ca: 8 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 228 MG
Potassium, K: 267 MG
Sodium, Na: 1308 MG
Zinc, Zn: 1.59 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.04 MG
Selenium, Se: 29.4 UG
Thiamin: 0.284 MG
Riboflavin: 0.146 MG
Niacin: 3.867 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.294 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 64.8 MG
Betaine: 3.2 MG
Vitamin B-12: 0.34 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 45 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.02 MG
Vitamin D (D2 + D3), International Units: 23 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Vitamin K (Menaquinone-4): 4.3 UG
Fatty acids, total saturated: 1.489 G
SFA 14:0: 0.056 G
SFA 16:0: 0.953 G
SFA 17:0: 0.012 G
SFA 18:0: 0.459 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 2.098 G
MUFA 16:1: 0.122 G
MUFA 18:1: 1.942 G
MUFA 18:1 c: 1.919 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.66 G
PUFA 18:2: 0.567 G
PUFA 18:2 n-6 c,c: 0.554 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.024 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.037 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 43 MG
Tryptophan: 0.132 G
Threonine: 0.629 G
Isoleucine: 0.634 G
Leucine: 1.126 G
Lysine: 1.187 G
Methionine: 0.336 G
Cystine: 0.158 G
Phenylalanine: 0.562 G
Tyrosine: 0.456 G
Valine: 0.711 G
Arginine: 0.899 G
Histidine: 0.612 G
Alanine: 0.828 G
Aspartic acid: 1.226 G
Glutamic acid: 2.011 G
Glycine: 0.734 G
Proline: 0.603 G
Serine: 0.55 G
Hydroxyproline: 0.091 G

Data Sources
https://fdc.nal.usda.gov
https://langual.org