Pork, cured, ham and water product, 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: 72.11 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
Fatty acids, total trans: 0.047 G
Fatty acids, total trans-monoenoic: 0.03 G
TFA 18:1 t: 0.03 G
TFA 18:2 t,t: 0.017 G
Fatty acids, total trans-polyenoic: 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
Pork, cured, ham and water product, 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: 73.05 G
Energy: 116 KCAL
Energy: 486 kJ
Protein: 14.07 G
Total lipid (fat): 4.86 G
Ash: 4.01 G
Carbohydrate, by difference: 4.22 G
Sugars, Total: 4.22 G
Glucose: 3.66 G
Fructose: 0.41 G
Maltose: 0.14 G
Calcium, Ca: 8 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 229 MG
Potassium, K: 268 MG
Sodium, Na: 1310 MG
Zinc, Zn: 1.6 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: 3.87 MG
Pantothenic acid: 0.661 MG
Vitamin B-6: 0.294 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.9 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): 0.14 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: 1.447 G
SFA 14:0: 0.054 G
SFA 16:0: 0.926 G
SFA 17:0: 0.012 G
SFA 18:0: 0.445 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 2.041 G
MUFA 16:1: 0.119 G
MUFA 18:1: 1.888 G
MUFA 18:1 c: 1.865 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.644 G
PUFA 18:2: 0.552 G
PUFA 18:2 n-6 c,c: 0.539 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: 0.046 G
Fatty acids, total trans: 0.036 G
Fatty acids, total trans-monoenoic: 0.022 G
TFA 18:1 t: 0.022 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 43 MG
Tryptophan: 0.132 G
Threonine: 0.63 G
Isoleucine: 0.635 G
Leucine: 1.127 G
Lysine: 1.189 G
Methionine: 0.337 G
Cystine: 0.158 G
Phenylalanine: 0.563 G
Tyrosine: 0.457 G
Valine: 0.712 G
Arginine: 0.9 G
Histidine: 0.613 G
Alanine: 0.829 G
Aspartic acid: 1.227 G
Glutamic acid: 2.014 G
Glycine: 0.735 G
Proline: 0.604 G
Serine: 0.551 G
Hydroxyproline: 0.091 G
Pork, cured, ham with natural juices, 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*.
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: 64.38 G
Energy: 177 KCAL
Energy: 740 kJ
Protein: 22.47 G
Total lipid (fat): 9.39 G
Ash: 3.17 G
Carbohydrate, by difference: 0.6 G
Sugars, Total: 0.45 G
Sucrose: 0.06 G
Glucose: 0.24 G
Fructose: 0.15 G
Calcium, Ca: 10 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 260 MG
Potassium, K: 477 MG
Sodium, Na: 841 MG
Zinc, Zn: 2.35 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 46.2 UG
Thiamin: 0.327 MG
Riboflavin: 0.222 MG
Niacin: 7.127 MG
Pantothenic acid: 0.478 MG
Vitamin B-6: 0.364 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 98.6 MG
Betaine: 2.7 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.04 MG
Vitamin K (Menaquinone-4): 8.6 UG
Fatty acids, total saturated: 3.116 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.115 G
SFA 16:0: 2.003 G
SFA 17:0: 0.027 G
SFA 18:0: 0.927 G
SFA 20:0: 0.014 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 4.364 G
MUFA 16:1: 0.249 G
MUFA 18:1: 4.048 G
MUFA 20:1: 0.067 G
Fatty acids, total polyunsaturated: 1.337 G
PUFA 18:2: 1.156 G
PUFA 18:3: 0.048 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:4: 0.088 G
Fatty acids, total trans: 0.072 G
Cholesterol: 72 MG
Tryptophan: 0.209 G
Threonine: 1 G
Isoleucine: 1.01 G
Leucine: 1.792 G
Lysine: 1.886 G
Methionine: 0.534 G
Cystine: 0.253 G
Phenylalanine: 0.896 G
Tyrosine: 0.724 G
Valine: 1.134 G
Arginine: 1.435 G
Histidine: 0.979 G
Alanine: 1.326 G
Aspartic acid: 1.958 G
Glutamic acid: 3.206 G
Glycine: 1.197 G
Proline: 0.97 G
Serine: 0.878 G
Hydroxyproline: 0.146 G
Pork, cured, ham with natural juices, 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*.
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: 63.86 G
Energy: 200 KCAL
Energy: 836 kJ
Protein: 19.7 G
Total lipid (fat): 13.26 G
Ash: 2.76 G
Carbohydrate, by difference: 0.43 G
Sugars, Total: 0.43 G
Sucrose: 0.05 G
Glucose: 0.26 G
Fructose: 0.12 G
Calcium, Ca: 8 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 231 MG
Potassium, K: 278 MG
Sodium, Na: 838 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 36 UG
Thiamin: 0.259 MG
Riboflavin: 0.185 MG
Niacin: 6.31 MG
Pantothenic acid: 0.371 MG
Vitamin B-6: 0.306 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 88.1 MG
Betaine: 2.6 MG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 36 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Tocopherol, gamma: 0.07 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 4.373 G
SFA 14:0: 0.16 G
SFA 16:0: 2.792 G
SFA 17:0: 0.039 G
SFA 18:0: 1.342 G
SFA 20:0: 0.021 G
SFA 22:0: 0.019 G
Fatty acids, total monounsaturated: 6.03 G
MUFA 16:1: 0.312 G
MUFA 18:1: 5.626 G
MUFA 20:1: 0.092 G
Fatty acids, total polyunsaturated: 1.83 G
PUFA 18:2: 1.614 G
PUFA 18:3: 0.071 G
PUFA 20:2 n-6 c,c: 0.066 G
PUFA 20:4: 0.079 G
Fatty acids, total trans: 0.105 G
Cholesterol: 67 MG
Tryptophan: 0.182 G
Threonine: 0.873 G
Isoleucine: 0.882 G
Leucine: 1.566 G
Lysine: 1.645 G
Methionine: 0.466 G
Cystine: 0.222 G
Phenylalanine: 0.784 G
Tyrosine: 0.631 G
Valine: 0.992 G
Arginine: 1.256 G
Histidine: 0.858 G
Alanine: 1.165 G
Aspartic acid: 1.715 G
Glutamic acid: 2.805 G
Glycine: 1.065 G
Proline: 0.855 G
Serine: 0.769 G
Hydroxyproline: 0.149 G
Pork, cured, ham with natural juices, 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*.
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: 67.9 G
Energy: 137 KCAL
Energy: 571 kJ
Protein: 24.14 G
Total lipid (fat): 4.25 G
Ash: 3.29 G
Carbohydrate, by difference: 0.48 G
Sugars, Total: 0.48 G
Sucrose: 0.07 G
Glucose: 0.24 G
Fructose: 0.17 G
Calcium, Ca: 10 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 271 MG
Potassium, K: 511 MG
Sodium, Na: 861 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 49.9 UG
Thiamin: 0.333 MG
Riboflavin: 0.238 MG
Niacin: 7.62 MG
Pantothenic acid: 0.486 MG
Vitamin B-6: 0.384 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 110.6 MG
Betaine: 3 MG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, gamma: 0.04 MG
Vitamin K (Menaquinone-4): 9.6 UG
Fatty acids, total saturated: 1.418 G
SFA 14:0: 0.052 G
SFA 16:0: 0.915 G
SFA 17:0: 0.014 G
SFA 18:0: 0.418 G
SFA 20:0: 0.005 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 1.995 G
MUFA 16:1: 0.124 G
MUFA 18:1: 1.846 G
MUFA 18:1 c: 1.825 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.711 G
PUFA 18:2: 0.588 G
PUFA 18:2 n-6 c,c: 0.556 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 n-6 c,c: 0.019 G
PUFA 20:4: 0.083 G
Fatty acids, total trans: 0.035 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 72 MG
Tryptophan: 0.227 G
Threonine: 1.08 G
Isoleucine: 1.09 G
Leucine: 1.934 G
Lysine: 2.039 G
Methionine: 0.577 G
Cystine: 0.271 G
Phenylalanine: 0.966 G
Tyrosine: 0.783 G
Valine: 1.221 G
Arginine: 1.545 G
Histidine: 1.051 G
Alanine: 1.422 G
Aspartic acid: 2.106 G
Glutamic acid: 3.455 G
Glycine: 1.261 G
Proline: 1.036 G
Serine: 0.945 G
Hydroxyproline: 0.156 G
Pork, cured, ham with natural juices, 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*.
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: 70.8 G
Energy: 122 KCAL
Energy: 512 kJ
Protein: 22.71 G
Total lipid (fat): 3.47 G
Ash: 2.96 G
Carbohydrate, by difference: 0.43 G
Sugars, Total: 0.43 G
Sucrose: 0.06 G
Glucose: 0.22 G
Fructose: 0.16 G
Calcium, Ca: 9 MG
Iron, Fe: 1.05 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 253 MG
Potassium, K: 303 MG
Sodium, Na: 893 MG
Zinc, Zn: 2.4 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 41 UG
Thiamin: 0.265 MG
Riboflavin: 0.225 MG
Niacin: 7.23 MG
Pantothenic acid: 0.377 MG
Vitamin B-6: 0.336 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 102.2 MG
Betaine: 2.8 MG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 34 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, gamma: 0.04 MG
Fatty acids, total saturated: 1.16 G
SFA 14:0: 0.043 G
SFA 16:0: 0.748 G
SFA 17:0: 0.011 G
SFA 18:0: 0.342 G
SFA 20:0: 0.004 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 1.632 G
MUFA 16:1: 0.101 G
MUFA 18:1: 1.51 G
MUFA 18:1 c: 1.492 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.582 G
PUFA 18:2: 0.481 G
PUFA 18:2 n-6 c,c: 0.454 G
PUFA 18:2 CLAs: 0.015 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: 0.015 G
PUFA 20:4: 0.068 G
Fatty acids, total trans: 0.029 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 18:1 t: 0.017 G
TFA 18:2 t,t: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 68 MG
Tryptophan: 0.213 G
Threonine: 1.016 G
Isoleucine: 1.025 G
Leucine: 1.819 G
Lysine: 1.918 G
Methionine: 0.543 G
Cystine: 0.255 G
Phenylalanine: 0.908 G
Tyrosine: 0.737 G
Valine: 1.149 G
Arginine: 1.453 G
Histidine: 0.989 G
Alanine: 1.337 G
Aspartic acid: 1.981 G
Glutamic acid: 3.25 G
Glycine: 1.186 G
Proline: 0.975 G
Serine: 0.889 G
Hydroxyproline: 0.147 G
Pork, cured, ham with natural juices, 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*.
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: 62.94 G
Energy: 191 KCAL
Energy: 799 kJ
Protein: 22.88 G
Total lipid (fat): 10.93 G
Ash: 2.98 G
Carbohydrate, by difference: 0.33 G
Sugars, Total: 0.33 G
Sucrose: 0.05 G
Glucose: 0.15 G
Fructose: 0.14 G
Calcium, Ca: 7 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 244 MG
Potassium, K: 424 MG
Sodium, Na: 801 MG
Zinc, Zn: 2.82 MG
Copper, Cu: 0.193 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 44.5 UG
Thiamin: 0.289 MG
Riboflavin: 0.185 MG
Niacin: 7.19 MG
Pantothenic acid: 0.539 MG
Vitamin B-6: 0.358 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 91 MG
Betaine: 2.5 MG
Vitamin B-12: 0.64 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (Menaquinone-4): 6.2 UG
Fatty acids, total saturated: 3.545 G
SFA 10:0: 0.006 G
SFA 12:0: 0.007 G
SFA 14:0: 0.125 G
SFA 16:0: 2.281 G
SFA 17:0: 0.026 G
SFA 18:0: 1.067 G
SFA 20:0: 0.017 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 5.12 G
MUFA 16:1: 0.274 G
MUFA 18:1: 4.766 G
MUFA 20:1: 0.08 G
Fatty acids, total polyunsaturated: 1.351 G
PUFA 18:2: 1.18 G
PUFA 18:3: 0.048 G
PUFA 20:2 n-6 c,c: 0.049 G
PUFA 20:4: 0.073 G
Fatty acids, total trans: 0.079 G
Cholesterol: 74 MG
Tryptophan: 0.212 G
Threonine: 1.017 G
Isoleucine: 1.028 G
Leucine: 1.824 G
Lysine: 1.918 G
Methionine: 0.543 G
Cystine: 0.257 G
Phenylalanine: 0.912 G
Tyrosine: 0.736 G
Valine: 1.154 G
Arginine: 1.46 G
Histidine: 0.997 G
Alanine: 1.351 G
Aspartic acid: 1.994 G
Glutamic acid: 3.263 G
Glycine: 1.222 G
Proline: 0.989 G
Serine: 0.894 G
Hydroxyproline: 0.148 G
Pork, cured, ham with natural juices, 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*.
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: 65.04 G
Energy: 191 KCAL
Energy: 797 kJ
Protein: 22.35 G
Total lipid (fat): 11.11 G
Ash: 2.53 G
Carbohydrate, by difference: 0.32 G
Sugars, Total: 0.32 G
Sucrose: 0.04 G
Glucose: 0.16 G
Fructose: 0.12 G
Calcium, Ca: 6 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 233 MG
Potassium, K: 279 MG
Sodium, Na: 779 MG
Zinc, Zn: 2.53 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 46.6 UG
Thiamin: 0.235 MG
Riboflavin: 0.211 MG
Niacin: 4.856 MG
Pantothenic acid: 0.489 MG
Vitamin B-6: 0.361 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 86.9 MG
Betaine: 2.6 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 35 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Tocopherol, gamma: 0.06 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 3.614 G
SFA 14:0: 0.129 G
SFA 16:0: 2.309 G
SFA 17:0: 0.029 G
SFA 18:0: 1.115 G
SFA 20:0: 0.017 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 5.088 G
MUFA 16:1: 0.254 G
MUFA 18:1: 4.756 G
MUFA 20:1: 0.078 G
Fatty acids, total polyunsaturated: 1.419 G
PUFA 18:2: 1.256 G
PUFA 18:3: 0.054 G
PUFA 20:2 n-6 c,c: 0.053 G
PUFA 20:4: 0.056 G
Fatty acids, total trans: 0.085 G
Cholesterol: 62 MG
Tryptophan: 0.207 G
Threonine: 0.993 G
Isoleucine: 1.003 G
Leucine: 1.781 G
Lysine: 1.873 G
Methionine: 0.53 G
Cystine: 0.251 G
Phenylalanine: 0.89 G
Tyrosine: 0.719 G
Valine: 1.127 G
Arginine: 1.426 G
Histidine: 0.974 G
Alanine: 1.32 G
Aspartic acid: 1.947 G
Glutamic acid: 3.187 G
Glycine: 1.196 G
Proline: 0.967 G
Serine: 0.873 G
Hydroxyproline: 0.162 G
Pork, cured, ham with natural juices, 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*.
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: 66.98 G
Energy: 145 KCAL
Energy: 605 kJ
Protein: 24.95 G
Total lipid (fat): 4.97 G
Ash: 3.09 G
Carbohydrate, by difference: 0.34 G
Sugars, Total: 0.34 G
Sucrose: 0.05 G
Glucose: 0.13 G
Fructose: 0.16 G
Calcium, Ca: 7 MG
Iron, Fe: 1.2 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 255 MG
Potassium, K: 458 MG
Sodium, Na: 820 MG
Zinc, Zn: 3.06 MG
Copper, Cu: 0.173 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 48.7 UG
Thiamin: 0.291 MG
Riboflavin: 0.198 MG
Niacin: 7.793 MG
Pantothenic acid: 0.557 MG
Vitamin B-6: 0.381 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 104.3 MG
Betaine: 2.9 MG
Vitamin B-12: 0.69 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (Menaquinone-4): 7.1 UG
Fatty acids, total saturated: 1.564 G
SFA 14:0: 0.051 G
SFA 16:0: 1.01 G
SFA 17:0: 0.01 G
SFA 18:0: 0.474 G
SFA 20:0: 0.007 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 2.38 G
MUFA 16:1: 0.126 G
MUFA 18:1: 2.221 G
MUFA 18:1 c: 2.198 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.6 G
PUFA 18:2: 0.5 G
PUFA 18:2 n-6 c,c: 0.478 G
PUFA 18:2 CLAs: 0.009 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: 0.018 G
PUFA 20:4: 0.066 G
Fatty acids, total trans: 0.036 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 74 MG
Tryptophan: 0.234 G
Threonine: 1.116 G
Isoleucine: 1.126 G
Leucine: 1.999 G
Lysine: 2.108 G
Methionine: 0.597 G
Cystine: 0.28 G
Phenylalanine: 0.998 G
Tyrosine: 0.81 G
Valine: 1.262 G
Arginine: 1.597 G
Histidine: 1.087 G
Alanine: 1.47 G
Aspartic acid: 2.177 G
Glutamic acid: 3.571 G
Glycine: 1.303 G
Proline: 1.071 G
Serine: 0.977 G
Hydroxyproline: 0.162 G
Pork, cured, ham with natural juices, 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*.
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: 70.5 G
Energy: 130 KCAL
Energy: 546 kJ
Protein: 25.11 G
Total lipid (fat): 3.33 G
Ash: 2.63 G
Carbohydrate, by difference: 0.3 G
Sugars, Total: 0.3 G
Sucrose: 0.05 G
Glucose: 0.11 G
Fructose: 0.14 G
Calcium, Ca: 7 MG
Iron, Fe: 1.1 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 250 MG
Potassium, K: 299 MG
Sodium, Na: 809 MG
Zinc, Zn: 2.79 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 52.3 UG
Thiamin: 0.235 MG
Riboflavin: 0.246 MG
Niacin: 5.28 MG
Pantothenic acid: 0.516 MG
Vitamin B-6: 0.393 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 97.3 MG
Betaine: 2.7 MG
Vitamin B-12: 0.37 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 33 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Tocopherol, gamma: 0.04 MG
Fatty acids, total saturated: 1.048 G
SFA 14:0: 0.034 G
SFA 16:0: 0.677 G
SFA 17:0: 0.006 G
SFA 18:0: 0.318 G
SFA 20:0: 0.005 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 1.595 G
MUFA 16:1: 0.084 G
MUFA 18:1: 1.489 G
MUFA 18:1 c: 1.473 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.402 G
PUFA 18:2: 0.335 G
PUFA 18:2 n-6 c,c: 0.32 G
PUFA 18:2 CLAs: 0.006 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: 0.012 G
PUFA 20:4: 0.044 G
Fatty acids, total trans: 0.024 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.015 G
TFA 18:2 t,t: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 63 MG
Tryptophan: 0.236 G
Threonine: 1.123 G
Isoleucine: 1.133 G
Leucine: 2.011 G
Lysine: 2.121 G
Methionine: 0.601 G
Cystine: 0.282 G
Phenylalanine: 1.004 G
Tyrosine: 0.815 G
Valine: 1.27 G
Arginine: 1.606 G
Histidine: 1.094 G
Alanine: 1.479 G
Aspartic acid: 2.19 G
Glutamic acid: 3.593 G
Glycine: 1.311 G
Proline: 1.078 G
Serine: 0.983 G
Hydroxyproline: 0.163 G
Pork, cured, ham with natural juices, 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*.
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: 63.36 G
Energy: 180 KCAL
Energy: 753 kJ
Protein: 26.18 G
Total lipid (fat): 8.28 G
Ash: 2.8 G
Carbohydrate, by difference: 0.17 G
Sugars, Total: 0.02 G
Glucose: 0.02 G
Calcium, Ca: 12 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 280 MG
Potassium, K: 344 MG
Sodium, Na: 821 MG
Zinc, Zn: 2.87 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 48.2 UG
Thiamin: 0.306 MG
Riboflavin: 0.247 MG
Niacin: 8.52 MG
Pantothenic acid: 0.464 MG
Vitamin B-6: 0.376 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 127.4 MG
Betaine: 1.7 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.05 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (Menaquinone-4): 5.1 UG
Fatty acids, total saturated: 2.427 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.088 G
SFA 16:0: 1.552 G
SFA 17:0: 0.022 G
SFA 18:0: 0.728 G
SFA 20:0: 0.011 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 3.206 G
MUFA 16:1: 0.194 G
MUFA 18:1: 2.96 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 1.064 G
PUFA 18:2: 0.901 G
PUFA 18:3: 0.033 G
PUFA 20:2 n-6 c,c: 0.035 G
PUFA 20:4: 0.095 G
Fatty acids, total trans: 0.048 G
Cholesterol: 80 MG
Tryptophan: 0.244 G
Threonine: 1.167 G
Isoleucine: 1.178 G
Leucine: 2.092 G
Lysine: 2.202 G
Methionine: 0.624 G
Cystine: 0.294 G
Phenylalanine: 1.045 G
Tyrosine: 0.846 G
Valine: 1.322 G
Arginine: 1.673 G
Histidine: 1.14 G
Alanine: 1.544 G
Aspartic acid: 2.282 G
Glutamic acid: 3.74 G
Glycine: 1.385 G
Proline: 1.128 G
Serine: 1.024 G
Hydroxyproline: 0.17 G
Pork, cured, ham with natural juices, 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*.
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: 67.16 G
Energy: 159 KCAL
Energy: 663 kJ
Protein: 22.82 G
Total lipid (fat): 7.4 G
Ash: 2.73 G
Carbohydrate, by difference: 0.17 G
Sugars, Total: 0.04 G
Glucose: 0.04 G
Calcium, Ca: 9 MG
Iron, Fe: 1.05 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 248 MG
Potassium, K: 289 MG
Sodium, Na: 839 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 43.7 UG
Thiamin: 0.239 MG
Riboflavin: 0.23 MG
Niacin: 6.227 MG
Pantothenic acid: 0.407 MG
Vitamin B-6: 0.337 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 116.7 MG
Betaine: 1.7 MG
Vitamin B-12: 0.57 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 39 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.01 MG
Fatty acids, total saturated: 2.236 G
SFA 14:0: 0.081 G
SFA 16:0: 1.424 G
SFA 17:0: 0.021 G
SFA 18:0: 0.688 G
SFA 20:0: 0.01 G
SFA 22:0: 0.013 G
Fatty acids, total monounsaturated: 2.965 G
MUFA 16:1: 0.163 G
MUFA 18:1: 2.755 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 0.967 G
PUFA 18:2: 0.835 G
PUFA 18:3: 0.033 G
PUFA 20:2 n-6 c,c: 0.033 G
PUFA 20:4: 0.066 G
Fatty acids, total trans: 0.049 G
Cholesterol: 63 MG
Tryptophan: 0.213 G
Threonine: 1.017 G
Isoleucine: 1.027 G
Leucine: 1.823 G
Lysine: 1.919 G
Methionine: 0.543 G
Cystine: 0.256 G
Phenylalanine: 0.911 G
Tyrosine: 0.737 G
Valine: 1.153 G
Arginine: 1.458 G
Histidine: 0.994 G
Alanine: 1.346 G
Aspartic acid: 1.989 G
Glutamic acid: 3.259 G
Glycine: 1.208 G
Proline: 0.984 G
Serine: 0.892 G
Hydroxyproline: 0.158 G
Pork, cured, ham with natural juices, 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*.
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: 65.87 G
Energy: 150 KCAL
Energy: 629 kJ
Protein: 27.75 G
Total lipid (fat): 4.38 G
Ash: 2.85 G
Calcium, Ca: 12 MG
Iron, Fe: 1.2 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 291 MG
Potassium, K: 358 MG
Sodium, Na: 835 MG
Zinc, Zn: 3.03 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 51 UG
Thiamin: 0.308 MG
Riboflavin: 0.261 MG
Niacin: 9.01 MG
Pantothenic acid: 0.469 MG
Vitamin B-6: 0.392 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 138.9 MG
Betaine: 1.8 MG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 45 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.05 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (Menaquinone-4): 5.5 UG
Fatty acids, total saturated: 1.11 G
SFA 14:0: 0.039 G
SFA 16:0: 0.706 G
SFA 17:0: 0.012 G
SFA 18:0: 0.334 G
SFA 20:0: 0.004 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 1.351 G
MUFA 16:1: 0.096 G
MUFA 18:1: 1.234 G
MUFA 18:1 c: 1.222 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.577 G
PUFA 18:2: 0.458 G
PUFA 18:2 n-6 c,c: 0.451 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.015 G
PUFA 20:4: 0.092 G
Fatty acids, total trans: 0.019 G
Fatty acids, total trans-monoenoic: 0.012 G
TFA 18:1 t: 0.012 G
TFA 18:2 t,t: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 80 MG
Tryptophan: 0.26 G
Threonine: 1.241 G
Isoleucine: 1.253 G
Leucine: 2.223 G
Lysine: 2.344 G
Methionine: 0.664 G
Cystine: 0.312 G
Phenylalanine: 1.11 G
Tyrosine: 0.9 G
Valine: 1.404 G
Arginine: 1.776 G
Histidine: 1.209 G
Alanine: 1.634 G
Aspartic acid: 2.421 G
Glutamic acid: 3.971 G
Glycine: 1.449 G
Proline: 1.191 G
Serine: 1.086 G
Hydroxyproline: 0.18 G
Pork, cured, ham with natural juices, 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*.
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: 70.29 G
Energy: 123 KCAL
Energy: 515 kJ
Protein: 24.34 G
Total lipid (fat): 2.87 G
Ash: 2.8 G
Calcium, Ca: 9 MG
Iron, Fe: 1.1 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 258 MG
Potassium, K: 300 MG
Sodium, Na: 861 MG
Zinc, Zn: 2.3 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 46.5 UG
Thiamin: 0.24 MG
Riboflavin: 0.251 MG
Niacin: 6.59 MG
Pantothenic acid: 0.413 MG
Vitamin B-6: 0.352 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 125.3 MG
Betaine: 1.7 MG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 39 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Fatty acids, total saturated: 0.726 G
SFA 14:0: 0.026 G
SFA 16:0: 0.462 G
SFA 17:0: 0.008 G
SFA 18:0: 0.219 G
SFA 20:0: 0.003 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 0.884 G
MUFA 16:1: 0.063 G
MUFA 18:1: 0.808 G
MUFA 18:1 c: 0.8 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.378 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.295 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:4: 0.06 G
Fatty acids, total trans: 0.012 G
Fatty acids, total trans-monoenoic: 0.008 G
TFA 18:1 t: 0.008 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 63 MG
Tryptophan: 0.228 G
Threonine: 1.089 G
Isoleucine: 1.099 G
Leucine: 1.95 G
Lysine: 2.057 G
Methionine: 0.582 G
Cystine: 0.273 G
Phenylalanine: 0.974 G
Tyrosine: 0.79 G
Valine: 1.232 G
Arginine: 1.558 G
Histidine: 1.06 G
Alanine: 1.434 G
Aspartic acid: 2.123 G
Glutamic acid: 3.484 G
Glycine: 1.271 G
Proline: 1.045 G
Serine: 0.953 G
Hydroxyproline: 0.158 G
Pork, cured, ham with natural juices, 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*.
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: 70.93 G
Energy: 118 KCAL
Energy: 494 kJ
Protein: 20.89 G
Total lipid (fat): 3.4 G
Ash: 3.8 G
Carbohydrate, by difference: 1.04 G
Sugars, Total: 1.04 G
Sucrose: 0.31 G
Glucose: 0.72 G
Fructose: 0.01 G
Calcium, Ca: 6 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 321 MG
Potassium, K: 363 MG
Sodium, Na: 1160 MG
Zinc, Zn: 2.13 MG
Copper, Cu: 0.272 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 36.9 UG
Thiamin: 0.513 MG
Riboflavin: 0.217 MG
Niacin: 7.374 MG
Pantothenic acid: 0.839 MG
Vitamin B-6: 0.504 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 81.9 MG
Betaine: 6.2 MG
Vitamin B-12: 0.42 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: 0.03 MG
Tocotrienol, alpha: 0.02 MG
Vitamin D (D2 + D3), International Units: 37 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Vitamin K (Menaquinone-4): 3.2 UG
Fatty acids, total saturated: 1.054 G
SFA 12:0: 0.001 G
SFA 14:0: 0.037 G
SFA 16:0: 0.667 G
SFA 17:0: 0.006 G
SFA 18:0: 0.329 G
SFA 20:0: 0.005 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.445 G
MUFA 16:1: 0.087 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.334 G
MUFA 18:1 c: 1.32 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.454 G
PUFA 18:2: 0.368 G
PUFA 18:2 n-6 c,c: 0.358 G
PUFA 18:2 CLAs: 0.001 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: 0.013 G
PUFA 20:4: 0.058 G
Fatty acids, total trans: 0.002 G
Fatty acids, total trans-monoenoic: 0.001 G
TFA 18:1 t: 0.014 G
TFA 18:2 t,t: 0.009 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 58 MG
Tryptophan: 0.196 G
Threonine: 0.934 G
Isoleucine: 0.943 G
Leucine: 1.673 G
Lysine: 1.764 G
Methionine: 0.499 G
Cystine: 0.235 G
Phenylalanine: 0.835 G
Tyrosine: 0.677 G
Valine: 1.057 G
Arginine: 1.336 G
Histidine: 0.91 G
Alanine: 1.23 G
Aspartic acid: 1.822 G
Glutamic acid: 2.989 G
Glycine: 1.092 G
Proline: 0.897 G
Serine: 0.817 G
Hydroxyproline: 0.135 G
Pork, cured, ham with natural juices, 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*.
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: 71.1 G
Energy: 116 KCAL
Energy: 486 kJ
Protein: 20.95 G
Total lipid (fat): 3.16 G
Ash: 3.81 G
Carbohydrate, by difference: 1.05 G
Sugars, Total: 1.05 G
Sucrose: 0.32 G
Glucose: 0.72 G
Fructose: 0.01 G
Calcium, Ca: 6 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 322 MG
Potassium, K: 364 MG
Sodium, Na: 1163 MG
Zinc, Zn: 2.14 MG
Copper, Cu: 0.271 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 37 UG
Thiamin: 0.514 MG
Riboflavin: 0.218 MG
Niacin: 7.395 MG
Pantothenic acid: 0.841 MG
Vitamin B-6: 0.506 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 82.3 MG
Betaine: 6.3 MG
Vitamin B-12: 0.42 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.01 MG
Vitamin D (D2 + D3), International Units: 37 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Vitamin K (Menaquinone-4): 3.2 UG
Fatty acids, total saturated: 0.975 G
SFA 12:0: 0.001 G
SFA 14:0: 0.034 G
SFA 16:0: 0.615 G
SFA 17:0: 0.006 G
SFA 18:0: 0.305 G
SFA 20:0: 0.004 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.333 G
MUFA 16:1: 0.081 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.23 G
MUFA 18:1 c: 1.217 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.424 G
PUFA 18:2: 0.341 G
PUFA 18:2 n-6 c,c: 0.332 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: 0.011 G
PUFA 20:4: 0.057 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.013 G
TFA 18:1 t: 0.013 G
TFA 18:2 t,t: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 57 MG
Tryptophan: 0.197 G
Threonine: 0.937 G
Isoleucine: 0.946 G
Leucine: 1.678 G
Lysine: 1.77 G
Methionine: 0.501 G
Cystine: 0.235 G
Phenylalanine: 0.838 G
Tyrosine: 0.68 G
Valine: 1.06 G
Arginine: 1.34 G
Histidine: 0.912 G
Alanine: 1.234 G
Aspartic acid: 1.827 G
Glutamic acid: 2.998 G
Glycine: 1.094 G
Proline: 0.899 G
Serine: 0.82 G
Hydroxyproline: 0.136 G
Pork, cured, ham with natural juices, spiral slice, 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'.
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.
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
ROUND OR LEG (MEAT CUT)
Water: 68.53 G
Energy: 139 KCAL
Energy: 581 kJ
Protein: 22.18 G
Total lipid (fat): 5.1 G
Ash: 3.73 G
Carbohydrate, by difference: 1.06 G
Sugars, Total: 1.06 G
Sucrose: 0.48 G
Glucose: 0.58 G
Calcium, Ca: 4 MG
Iron, Fe: 0.83 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 308 MG
Potassium, K: 345 MG
Sodium, Na: 977 MG
Zinc, Zn: 1.8 MG
Copper, Cu: 0.193 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 41.1 UG
Thiamin: 0.463 MG
Riboflavin: 0.226 MG
Niacin: 6.619 MG
Pantothenic acid: 1.032 MG
Vitamin B-6: 0.422 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 83.7 MG
Betaine: 3.6 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 43 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Tocopherol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 33 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Vitamin K (Menaquinone-4): 3.5 UG
Fatty acids, total saturated: 0.95 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.032 G
SFA 16:0: 0.598 G
SFA 17:0: 0.008 G
SFA 18:0: 0.297 G
SFA 20:0: 0.004 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.925 G
MUFA 16:1: 0.077 G
MUFA 18:1: 0.611 G
MUFA 18:1 c: 1.205 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.625 G
PUFA 18:2: 0.161 G
PUFA 18:2 n-6 c,c: 0.351 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:4: 0.067 G
Fatty acids, total trans: 0.01 G
Fatty acids, total trans-monoenoic: 0.006 G
TFA 18:1 t: 0.012 G
TFA 18:2 t,t: 0.009 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 64 MG
Tryptophan: 0.208 G
Threonine: 0.991 G
Isoleucine: 1 G
Leucine: 1.775 G
Lysine: 1.871 G
Methionine: 0.53 G
Cystine: 0.249 G
Phenylalanine: 0.887 G
Tyrosine: 0.718 G
Valine: 1.122 G
Arginine: 1.419 G
Histidine: 0.966 G
Alanine: 1.307 G
Aspartic acid: 1.934 G
Glutamic acid: 3.172 G
Glycine: 1.164 G
Proline: 0.954 G
Serine: 0.868 G
Hydroxyproline: 0.144 G
Pork, cured, ham with natural juices, spiral slice, 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'.
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*.
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: 70.62 G
Energy: 129 KCAL
Energy: 541 kJ
Protein: 18.66 G
Total lipid (fat): 5.75 G
Ash: 4.27 G
Carbohydrate, by difference: 1.18 G
Sugars, Total: 1.18 G
Sucrose: 0.74 G
Glucose: 0.44 G
Calcium, Ca: 4 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 276 MG
Potassium, K: 310 MG
Sodium, Na: 881 MG
Zinc, Zn: 1.63 MG
Copper, Cu: 0.168 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 36.8 UG
Thiamin: 0.391 MG
Riboflavin: 0.187 MG
Niacin: 5.575 MG
Pantothenic acid: 0.017 MG
Vitamin B-6: 0.356 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 75.8 MG
Betaine: 3.3 MG
Vitamin B-12: 0.43 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 39 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.01 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
Fatty acids, total saturated: 1.833 G
SFA 14:0: 0.061 G
SFA 16:0: 1.148 G
SFA 17:0: 0.015 G
SFA 18:0: 0.582 G
SFA 20:0: 0.008 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 2.513 G
MUFA 16:1: 0.142 G
MUFA 18:1: 2.335 G
MUFA 18:1 c: 2.31 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.902 G
PUFA 18:2: 0.718 G
PUFA 18:2 n-6 c,c: 0.7 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.025 G
PUFA 20:4: 0.132 G
Fatty acids, total trans: 0.042 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
TFA 18:2 t,t: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 57 MG
Tryptophan: 0.174 G
Threonine: 0.833 G
Isoleucine: 0.841 G
Leucine: 1.492 G
Lysine: 1.572 G
Methionine: 0.445 G
Cystine: 0.21 G
Phenylalanine: 0.745 G
Tyrosine: 0.603 G
Valine: 0.943 G
Arginine: 1.193 G
Histidine: 0.813 G
Alanine: 1.1 G
Aspartic acid: 1.627 G
Glutamic acid: 2.667 G
Glycine: 0.984 G
Proline: 0.803 G
Serine: 0.73 G
Hydroxyproline: 0.126 G
Pork, cured, ham with natural juices, spiral slice, 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'.
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*.
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: 72.46 G
Energy: 109 KCAL
Energy: 455 kJ
Protein: 19.25 G
Total lipid (fat): 3.26 G
Ash: 4.39 G
Carbohydrate, by difference: 1.22 G
Sugars, Total: 1.22 G
Sucrose: 0.78 G
Glucose: 0.44 G
Calcium, Ca: 4 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 283 MG
Potassium, K: 317 MG
Sodium, Na: 895 MG
Zinc, Zn: 1.65 MG
Copper, Cu: 0.171 MG
Selenium, Se: 37.9 UG
Thiamin: 0.399 MG
Riboflavin: 0.196 MG
Niacin: 5.733 MG
Vitamin B-6: 0.365 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 78.2 MG
Betaine: 3.4 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 39 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 1.009 G
SFA 14:0: 0.031 G
SFA 16:0: 0.623 G
SFA 17:0: 0.008 G
SFA 18:0: 0.328 G
SFA 20:0: 0.004 G
SFA 22:0: 0.016 G
Fatty acids, total monounsaturated: 1.384 G
MUFA 16:1: 0.088 G
MUFA 18:1: 1.278 G
MUFA 18:1 c: 1.266 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.585 G
PUFA 18:2: 0.428 G
PUFA 18:2 n-6 c,c: 0.418 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.133 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.012 G
TFA 18:1 t: 0.012 G
TFA 18:2 t,t: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 57 MG
Tryptophan: 0.181 G
Threonine: 0.861 G
Isoleucine: 0.869 G
Leucine: 1.542 G
Lysine: 1.626 G
Methionine: 0.46 G
Cystine: 0.216 G
Phenylalanine: 0.77 G
Tyrosine: 0.625 G
Valine: 0.974 G
Arginine: 1.232 G
Histidine: 0.838 G
Alanine: 1.134 G
Aspartic acid: 1.679 G
Glutamic acid: 2.755 G
Glycine: 1.005 G
Proline: 0.826 G
Serine: 0.754 G
Hydroxyproline: 0.125 G
Pork, cured, ham with natural juices, spiral slice, meat only, 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'.
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.
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
ROUND OR LEG (MEAT CUT)
Water: 69.47 G
Energy: 126 KCAL
Energy: 527 kJ
Protein: 22.56 G
Total lipid (fat): 3.78 G
Ash: 3.77 G
Carbohydrate, by difference: 1.08 G
Sugars, Total: 1.08 G
Sucrose: 0.49 G
Glucose: 0.59 G
Calcium, Ca: 4 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 312 MG
Potassium, K: 349 MG
Sodium, Na: 986 MG
Zinc, Zn: 1.82 MG
Copper, Cu: 0.189 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 41.8 UG
Thiamin: 0.468 MG
Riboflavin: 0.23 MG
Niacin: 6.72 MG
Pantothenic acid: 1.05 MG
Vitamin B-6: 0.428 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 86.1 MG
Betaine: 3.7 MG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 43 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Tocopherol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Vitamin K (Menaquinone-4): 3.6 UG
Fatty acids, total saturated: 0.493 G
SFA 14:0: 0.015 G
SFA 16:0: 0.304 G
SFA 17:0: 0.004 G
SFA 18:0: 0.16 G
SFA 20:0: 0.002 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 0.676 G
MUFA 16:1: 0.043 G
MUFA 18:1: 0.624 G
MUFA 18:1 c: 0.618 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.286 G
PUFA 18:2: 0.209 G
PUFA 18:2 n-6 c,c: 0.204 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: 0.006 G
PUFA 20:4: 0.065 G
Fatty acids, total trans: 0.011 G
Fatty acids, total trans-monoenoic: 0.006 G
TFA 18:1 t: 0.006 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 63 MG
Tryptophan: 0.212 G
Threonine: 1.009 G
Isoleucine: 1.019 G
Leucine: 1.808 G
Lysine: 1.906 G
Methionine: 0.54 G
Cystine: 0.253 G
Phenylalanine: 0.903 G
Tyrosine: 0.732 G
Valine: 1.142 G
Arginine: 1.444 G
Histidine: 0.983 G
Alanine: 1.329 G
Aspartic acid: 1.968 G
Glutamic acid: 3.229 G
Glycine: 1.178 G
Proline: 0.968 G
Serine: 0.883 G
Hydroxyproline: 0.146 G
Pork, cured, ham with natural juices, 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*.
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: 71.62 G
Energy: 114 KCAL
Energy: 476 kJ
Protein: 20.54 G
Total lipid (fat): 3.13 G
Ash: 3.86 G
Carbohydrate, by difference: 0.84 G
Sugars, Total: 0.81 G
Sucrose: 0.37 G
Glucose: 0.44 G
Calcium, Ca: 6 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 318 MG
Potassium, K: 367 MG
Sodium, Na: 1179 MG
Zinc, Zn: 1.98 MG
Copper, Cu: 0.272 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 32.7 UG
Thiamin: 0.619 MG
Riboflavin: 0.215 MG
Niacin: 6.82 MG
Pantothenic acid: 0.89 MG
Vitamin B-6: 0.461 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 79.6 MG
Betaine: 7.8 MG
Vitamin B-12: 0.42 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 30 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Vitamin K (Menaquinone-4): 2.4 UG
Fatty acids, total saturated: 1.084 G
SFA 10:0: 0.001 G
SFA 12:0: 0.003 G
SFA 14:0: 0.039 G
SFA 16:0: 0.685 G
SFA 17:0: 0.008 G
SFA 18:0: 0.336 G
SFA 20:0: 0.005 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 1.479 G
MUFA 16:1: 0.092 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.364 G
MUFA 18:1 c: 1.349 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.452 G
PUFA 18:2: 0.37 G
PUFA 18:2 n-6 c,c: 0.363 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: 0.012 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.001 G
Fatty acids, total trans-monoenoic: 0.001 G
TFA 18:1 t: 0.015 G
TFA 18:2 t,t: 0.007 G
Cholesterol: 56 MG
Tryptophan: 0.193 G
Threonine: 0.919 G
Isoleucine: 0.927 G
Leucine: 1.646 G
Lysine: 1.735 G
Methionine: 0.491 G
Cystine: 0.231 G
Phenylalanine: 0.822 G
Tyrosine: 0.667 G
Valine: 1.039 G
Arginine: 1.314 G
Histidine: 0.895 G
Alanine: 1.21 G
Aspartic acid: 1.792 G
Glutamic acid: 2.94 G
Glycine: 1.073 G
Proline: 0.882 G
Serine: 0.804 G
Hydroxyproline: 0.133 G
Pork, cured, ham with natural juices, 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*.
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: 72.68 G
Energy: 112 KCAL
Energy: 469 kJ
Protein: 19.38 G
Total lipid (fat): 3.43 G
Ash: 3.56 G
Carbohydrate, by difference: 1.02 G
Sugars, Total: 1.02 G
Sucrose: 0.28 G
Glucose: 0.73 G
Fructose: 0.01 G
Calcium, Ca: 6 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 302 MG
Potassium, K: 346 MG
Sodium, Na: 1096 MG
Zinc, Zn: 1.97 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 34.4 UG
Thiamin: 0.53 MG
Riboflavin: 0.209 MG
Niacin: 6.859 MG
Pantothenic acid: 0.786 MG
Vitamin B-6: 0.473 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 75 MG
Betaine: 5.5 MG
Vitamin B-12: 0.41 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Vitamin K (Menaquinone-4): 3.2 UG
Fatty acids, total saturated: 1.005 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.035 G
SFA 16:0: 0.635 G
SFA 17:0: 0.007 G
SFA 18:0: 0.314 G
SFA 20:0: 0.004 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.372 G
MUFA 16:1: 0.081 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.268 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.428 G
PUFA 18:2: 0.346 G
PUFA 18:3: 0.014 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:4: 0.056 G
Fatty acids, total trans: 0.022 G
Cholesterol: 53 MG
Tryptophan: 0.182 G
Threonine: 0.867 G
Isoleucine: 0.875 G
Leucine: 1.553 G
Lysine: 1.637 G
Methionine: 0.464 G
Cystine: 0.218 G
Phenylalanine: 0.775 G
Tyrosine: 0.629 G
Valine: 0.981 G
Arginine: 1.24 G
Histidine: 0.844 G
Alanine: 1.142 G
Aspartic acid: 1.691 G
Glutamic acid: 2.774 G
Glycine: 1.013 G
Proline: 0.832 G
Serine: 0.759 G
Hydroxyproline: 0.099 G
Pork, cured, ham with natural juices, 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*.
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: 71.71 G
Energy: 113 KCAL
Energy: 472 kJ
Protein: 20.57 G
Total lipid (fat): 3.01 G
Ash: 3.87 G
Carbohydrate, by difference: 0.84 G
Sugars, Total: 0.81 G
Sucrose: 0.37 G
Glucose: 0.44 G
Calcium, Ca: 6 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 318 MG
Potassium, K: 367 MG
Sodium, Na: 1180 MG
Zinc, Zn: 1.98 MG
Copper, Cu: 0.272 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 32.7 UG
Thiamin: 0.62 MG
Riboflavin: 0.216 MG
Niacin: 6.83 MG
Pantothenic acid: 0.892 MG
Vitamin B-6: 0.462 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 79.8 MG
Betaine: 7.8 MG
Vitamin B-12: 0.42 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.03 MG
Vitamin D (D2 + D3), International Units: 30 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Vitamin K (Menaquinone-4): 2.4 UG
Fatty acids, total saturated: 1.044 G
SFA 10:0: 0.001 G
SFA 12:0: 0.003 G
SFA 14:0: 0.037 G
SFA 16:0: 0.659 G
SFA 17:0: 0.007 G
SFA 18:0: 0.324 G
SFA 20:0: 0.005 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 1.422 G
MUFA 16:1: 0.089 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.311 G
MUFA 18:1 c: 1.297 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.437 G
PUFA 18:2: 0.356 G
PUFA 18:2 n-6 c,c: 0.35 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: 0.012 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.021 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.015 G
TFA 18:2 t,t: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 56 MG
Tryptophan: 0.193 G
Threonine: 0.92 G
Isoleucine: 0.929 G
Leucine: 1.648 G
Lysine: 1.738 G
Methionine: 0.492 G
Cystine: 0.231 G
Phenylalanine: 0.823 G
Tyrosine: 0.668 G
Valine: 1.041 G
Arginine: 1.316 G
Histidine: 0.896 G
Alanine: 1.212 G
Aspartic acid: 1.795 G
Glutamic acid: 2.944 G
Glycine: 1.075 G
Proline: 0.883 G
Serine: 0.805 G
Hydroxyproline: 0.133 G
Pork, cured, ham with natural juices, 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*.
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: 111 KCAL
Energy: 463 kJ
Protein: 19.44 G
Total lipid (fat): 3.21 G
Ash: 3.56 G
Carbohydrate, by difference: 1.03 G
Sugars, Total: 1.03 G
Sucrose: 0.28 G
Glucose: 0.74 G
Fructose: 0.01 G
Calcium, Ca: 6 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 303 MG
Potassium, K: 347 MG
Sodium, Na: 1098 MG
Zinc, Zn: 1.98 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 34.5 UG
Thiamin: 0.531 MG
Riboflavin: 0.209 MG
Niacin: 6.877 MG
Pantothenic acid: 0.788 MG
Vitamin B-6: 0.474 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 75.2 MG
Betaine: 5.5 MG
Vitamin B-12: 0.41 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.04 MG
Vitamin D (D2 + D3), International Units: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Vitamin K (Menaquinone-4): 3.3 UG
Fatty acids, total saturated: 0.934 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.032 G
SFA 16:0: 0.589 G
SFA 17:0: 0.006 G
SFA 18:0: 0.291 G
SFA 20:0: 0.004 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 1.274 G
MUFA 16:1: 0.077 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.177 G
MUFA 18:1 c: 1.164 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.4 G
PUFA 18:2: 0.321 G
PUFA 18:2 n-6 c,c: 0.313 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:4: 0.056 G
Fatty acids, total trans: 0.02 G
Fatty acids, total trans-monoenoic: 0.013 G
TFA 18:1 t: 0.013 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 53 MG
Tryptophan: 0.182 G
Threonine: 0.87 G
Isoleucine: 0.877 G
Leucine: 1.557 G
Lysine: 1.642 G
Methionine: 0.465 G
Cystine: 0.218 G
Phenylalanine: 0.778 G
Tyrosine: 0.631 G
Valine: 0.983 G
Arginine: 1.244 G
Histidine: 0.847 G
Alanine: 1.145 G
Aspartic acid: 1.695 G
Glutamic acid: 2.782 G
Glycine: 1.015 G
Proline: 0.834 G
Serine: 0.761 G
Hydroxyproline: 0.099 G
Pork, cured, ham, boneless, extra lean (approximately 5% fat), 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*.
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: 67.67 G
Energy: 145 KCAL
Energy: 607 kJ
Protein: 20.93 G
Total lipid (fat): 5.53 G
Ash: 4.37 G
Carbohydrate, by difference: 1.5 G
Calcium, Ca: 8 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 196 MG
Potassium, K: 287 MG
Sodium, Na: 1203 MG
Zinc, Zn: 2.88 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.054 MG
Selenium, Se: 19.5 UG
Thiamin: 0.754 MG
Riboflavin: 0.202 MG
Niacin: 4.023 MG
Pantothenic acid: 0.403 MG
Vitamin B-6: 0.4 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 85.1 MG
Betaine: 5.7 MG
Vitamin B-12: 0.65 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 1.81 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.09 G
SFA 16:0: 1.12 G
SFA 18:0: 0.57 G
Fatty acids, total monounsaturated: 2.62 G
MUFA 16:1: 0.24 G
MUFA 18:1: 2.38 G
Fatty acids, total polyunsaturated: 0.54 G
PUFA 18:2: 0.48 G
PUFA 18:3: 0.06 G
Cholesterol: 53 MG
Tryptophan: 0.251 G
Threonine: 0.931 G
Isoleucine: 0.918 G
Leucine: 1.661 G
Lysine: 1.775 G
Methionine: 0.553 G
Cystine: 0.315 G
Phenylalanine: 0.904 G
Tyrosine: 0.687 G
Valine: 0.908 G
Arginine: 1.36 G
Histidine: 0.75 G
Alanine: 1.236 G
Aspartic acid: 1.983 G
Glutamic acid: 3.413 G
Glycine: 1.088 G
Proline: 0.894 G
Serine: 0.857 G
Pork, cured, ham, boneless, extra lean and regular, 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.
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
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
ROUND OR LEG (MEAT CUT)
Water: 65.75 G
Energy: 165 KCAL
Energy: 690 kJ
Protein: 21.97 G
Total lipid (fat): 7.66 G
Ash: 4.11 G
Carbohydrate, by difference: 0.5 G
Calcium, Ca: 8 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 248 MG
Potassium, K: 362 MG
Sodium, Na: 1385 MG
Zinc, Zn: 2.63 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.046 MG
Selenium, Se: 19.5 UG
Thiamin: 0.739 MG
Riboflavin: 0.28 MG
Niacin: 5.324 MG
Pantothenic acid: 0.597 MG
Vitamin B-6: 0.35 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 85.9 MG
Betaine: 5.8 MG
Vitamin B-12: 0.68 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 2.61 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.13 G
SFA 16:0: 1.57 G
SFA 18:0: 0.86 G
Fatty acids, total monounsaturated: 3.74 G
MUFA 16:1: 0.37 G
MUFA 18:1: 3.37 G
Fatty acids, total polyunsaturated: 1.07 G
PUFA 18:2: 0.9 G
PUFA 18:3: 0.17 G
Cholesterol: 57 MG
Tryptophan: 0.243 G
Threonine: 0.901 G
Isoleucine: 0.888 G
Leucine: 1.607 G
Lysine: 1.718 G
Methionine: 0.535 G
Cystine: 0.304 G
Phenylalanine: 0.875 G
Tyrosine: 0.664 G
Valine: 0.878 G
Arginine: 1.316 G
Histidine: 0.726 G
Alanine: 1.196 G
Aspartic acid: 1.919 G
Glutamic acid: 3.303 G
Glycine: 1.053 G
Proline: 0.865 G
Serine: 0.83 G
Pork, cured, ham, boneless, extra lean and regular, 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
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
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
ROUND OR LEG (MEAT CUT)
Water: 66.92 G
Energy: 162 KCAL
Energy: 678 kJ
Protein: 18.26 G
Total lipid (fat): 8.39 G
Ash: 4.15 G
Carbohydrate, by difference: 2.28 G
Calcium, Ca: 7 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 236 MG
Potassium, K: 297 MG
Sodium, Na: 1278 MG
Zinc, Zn: 2.05 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.032 MG
Selenium, Se: 16.3 UG
Thiamin: 0.889 MG
Riboflavin: 0.24 MG
Niacin: 5.09 MG
Pantothenic acid: 0.454 MG
Vitamin B-6: 0.38 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 69.9 MG
Betaine: 4.6 MG
Vitamin B-12: 0.8 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 26 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 2.7 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.12 G
SFA 16:0: 1.7 G
SFA 18:0: 0.86 G
Fatty acids, total monounsaturated: 3.94 G
MUFA 16:1: 0.34 G
MUFA 18:1: 3.6 G
Fatty acids, total polyunsaturated: 0.93 G
PUFA 18:2: 0.81 G
PUFA 18:3: 0.12 G
Cholesterol: 53 MG
Tryptophan: 0.219 G
Threonine: 0.811 G
Isoleucine: 0.8 G
Leucine: 1.448 G
Lysine: 1.547 G
Methionine: 0.482 G
Cystine: 0.274 G
Phenylalanine: 0.788 G
Tyrosine: 0.598 G
Valine: 0.791 G
Arginine: 1.186 G
Histidine: 0.653 G
Alanine: 1.077 G
Aspartic acid: 1.729 G
Glutamic acid: 2.975 G
Glycine: 0.949 G
Proline: 0.779 G
Serine: 0.747 G
Pork, cured, ham, boneless, low sodium, extra lean (approximately 5% fat), 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.
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
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.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 67.7 G
Energy: 145 KCAL
Energy: 607 kJ
Protein: 20.9 G
Total lipid (fat): 5.5 G
Ash: 4.4 G
Carbohydrate, by difference: 1.5 G
Calcium, Ca: 8 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 196 MG
Potassium, K: 287 MG
Sodium, Na: 969 MG
Zinc, Zn: 2.88 MG
Copper, Cu: 0.079 MG
Selenium, Se: 19.5 UG
Thiamin: 0.75 MG
Riboflavin: 0.2 MG
Niacin: 4.02 MG
Vitamin B-6: 0.4 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 85 MG
Betaine: 5.7 MG
Vitamin B-12: 0.65 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 1.801 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.09 G
SFA 16:0: 1.114 G
SFA 18:0: 0.567 G
Fatty acids, total monounsaturated: 2.607 G
MUFA 16:1: 0.239 G
MUFA 18:1: 2.368 G
Fatty acids, total polyunsaturated: 0.537 G
PUFA 18:2: 0.478 G
PUFA 18:3: 0.06 G
Cholesterol: 53 MG
Pork, cured, ham, boneless, low sodium, extra lean and regular, 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.
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
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.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 65.8 G
Energy: 165 KCAL
Energy: 690 kJ
Protein: 22 G
Total lipid (fat): 7.7 G
Ash: 4 G
Carbohydrate, by difference: 0.5 G
Calcium, Ca: 8 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 248 MG
Potassium, K: 362 MG
Sodium, Na: 969 MG
Zinc, Zn: 2.63 MG
Copper, Cu: 0.119 MG
Selenium, Se: 19.5 UG
Thiamin: 0.74 MG
Riboflavin: 0.28 MG
Niacin: 5.32 MG
Vitamin B-6: 0.35 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 86 MG
Betaine: 5.8 MG
Vitamin B-12: 0.68 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 2.624 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.131 G
SFA 16:0: 1.578 G
SFA 18:0: 0.865 G
Fatty acids, total monounsaturated: 3.76 G
MUFA 16:1: 0.372 G
MUFA 18:1: 3.388 G
Fatty acids, total polyunsaturated: 1.076 G
PUFA 18:2: 0.905 G
PUFA 18:3: 0.171 G
Cholesterol: 57 MG
Pork, cured, ham, boneless, regular (approximately 11% fat), 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*.
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: 64.54 G
Energy: 178 KCAL
Energy: 745 kJ
Protein: 22.62 G
Total lipid (fat): 9.02 G
Ash: 3.96 G
Calcium, Ca: 8 MG
Iron, Fe: 1.34 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 281 MG
Potassium, K: 409 MG
Sodium, Na: 1500 MG
Zinc, Zn: 2.47 MG
Copper, Cu: 0.145 MG
Manganese, Mn: 0.041 MG
Selenium, Se: 19.8 UG
Thiamin: 0.73 MG
Riboflavin: 0.33 MG
Niacin: 6.15 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.31 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 88.4 MG
Betaine: 5.9 MG
Vitamin B-12: 0.7 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 32 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 3.12 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.15 G
SFA 16:0: 1.86 G
SFA 18:0: 1.05 G
Fatty acids, total monounsaturated: 4.44 G
MUFA 16:1: 0.45 G
MUFA 18:1: 4 G
Fatty acids, total polyunsaturated: 1.41 G
PUFA 18:2: 1.17 G
PUFA 18:3: 0.24 G
Cholesterol: 59 MG
Tryptophan: 0.238 G
Threonine: 0.882 G
Isoleucine: 0.87 G
Leucine: 1.574 G
Lysine: 1.682 G
Methionine: 0.524 G
Cystine: 0.298 G
Phenylalanine: 0.857 G
Tyrosine: 0.651 G
Valine: 0.86 G
Arginine: 1.289 G
Histidine: 0.711 G
Alanine: 1.171 G
Aspartic acid: 1.879 G
Glutamic acid: 3.234 G
Glycine: 1.032 G
Proline: 0.847 G
Serine: 0.813 G
Pork, cured, ham, center slice, country-style, separable lean only, raw
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*.
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: 55.93 G
Energy: 195 KCAL
Energy: 816 kJ
Protein: 27.8 G
Total lipid (fat): 8.32 G
Ash: 7.65 G
Carbohydrate, by difference: 0.3 G
Calcium, Ca: 10 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 318 MG
Potassium, K: 510 MG
Sodium, Na: 2695 MG
Zinc, Zn: 2.81 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.048 MG
Selenium, Se: 25.8 UG
Thiamin: 0.567 MG
Riboflavin: 0.242 MG
Niacin: 3.881 MG
Pantothenic acid: 0.402 MG
Vitamin B-6: 0.42 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 105.5 MG
Betaine: 7 MG
Vitamin B-12: 0.88 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 37 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 2.78 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.11 G
SFA 16:0: 1.76 G
SFA 18:0: 0.86 G
Fatty acids, total monounsaturated: 3.821 G
MUFA 16:1: 0.32 G
MUFA 18:1: 3.501 G
Fatty acids, total polyunsaturated: 0.97 G
PUFA 18:2: 0.77 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.11 G
Cholesterol: 70 MG
Tryptophan: 0.334 G
Threonine: 1.237 G
Isoleucine: 1.219 G
Leucine: 2.206 G
Lysine: 2.357 G
Methionine: 0.734 G
Cystine: 0.418 G
Phenylalanine: 1.201 G
Tyrosine: 0.912 G
Valine: 1.205 G
Arginine: 1.806 G
Histidine: 0.996 G
Alanine: 1.641 G
Aspartic acid: 2.633 G
Glutamic acid: 4.532 G
Glycine: 1.446 G
Proline: 1.188 G
Serine: 1.139 G
Pork, cured, ham, center slice, 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*.
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: 63.46 G
Energy: 203 KCAL
Energy: 849 kJ
Protein: 20.17 G
Total lipid (fat): 12.9 G
Ash: 3.42 G
Carbohydrate, by difference: 0.05 G
Calcium, Ca: 7 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 215 MG
Potassium, K: 337 MG
Sodium, Na: 1386 MG
Zinc, Zn: 1.88 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.031 MG
Selenium, Se: 22.6 UG
Thiamin: 0.845 MG
Riboflavin: 0.205 MG
Niacin: 4.809 MG
Pantothenic acid: 0.498 MG
Vitamin B-6: 0.47 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 0.8 UG
Fatty acids, total saturated: 4.572 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.17 G
SFA 16:0: 2.861 G
SFA 18:0: 1.471 G
Fatty acids, total monounsaturated: 6.092 G
MUFA 16:1: 0.42 G
MUFA 18:1: 5.612 G
Fatty acids, total polyunsaturated: 1.411 G
PUFA 18:2: 0.78 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.08 G
Cholesterol: 54 MG
Tryptophan: 0.242 G
Threonine: 0.897 G
Isoleucine: 0.884 G
Leucine: 1.601 G
Lysine: 1.71 G
Methionine: 0.532 G
Cystine: 0.303 G
Phenylalanine: 0.871 G
Tyrosine: 0.662 G
Valine: 0.875 G
Arginine: 1.31 G
Histidine: 0.723 G
Alanine: 1.191 G
Aspartic acid: 1.91 G
Glutamic acid: 3.289 G
Glycine: 1.049 G
Proline: 0.862 G
Serine: 0.826 G
Pork, cured, ham, extra lean (approximately 4% fat), canned, 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, WITHOUT SKIN
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
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: 69.45 G
Energy: 136 KCAL
Energy: 569 kJ
Protein: 21.16 G
Total lipid (fat): 4.88 G
Ash: 4 G
Carbohydrate, by difference: 0.52 G
Calcium, Ca: 6 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 209 MG
Potassium, K: 348 MG
Sodium, Na: 1135 MG
Zinc, Zn: 2.23 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 17.4 UG
Thiamin: 1.035 MG
Riboflavin: 0.247 MG
Niacin: 4.892 MG
Pantothenic acid: 0.57 MG
Vitamin B-6: 0.45 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.71 UG
Fatty acids, total saturated: 1.6 G
SFA 14:0: 0.05 G
SFA 16:0: 1.07 G
SFA 18:0: 0.48 G
Fatty acids, total monounsaturated: 2.49 G
MUFA 16:1: 0.19 G
MUFA 18:1: 2.3 G
Fatty acids, total polyunsaturated: 0.44 G
PUFA 18:2: 0.39 G
PUFA 18:3: 0.05 G
Cholesterol: 30 MG
Tryptophan: 0.24 G
Threonine: 0.944 G
Isoleucine: 0.911 G
Leucine: 1.645 G
Lysine: 1.818 G
Methionine: 0.552 G
Cystine: 0.25 G
Phenylalanine: 0.816 G
Tyrosine: 0.694 G
Valine: 0.948 G
Arginine: 1.31 G
Histidine: 0.836 G
Alanine: 1.208 G
Aspartic acid: 1.953 G
Glutamic acid: 3.124 G
Glycine: 1.036 G
Proline: 0.9 G
Serine: 0.823 G
Pork, cured, ham, extra lean (approximately 4% fat), canned, 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
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
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: 73.52 G
Energy: 120 KCAL
Energy: 502 kJ
Protein: 18.49 G
Total lipid (fat): 4.56 G
Ash: 3.63 G
Calcium, Ca: 6 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 224 MG
Potassium, K: 364 MG
Sodium, Na: 1255 MG
Zinc, Zn: 1.93 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 14.5 UG
Thiamin: 0.836 MG
Riboflavin: 0.23 MG
Niacin: 5.302 MG
Pantothenic acid: 0.492 MG
Vitamin B-6: 0.45 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 70.2 MG
Betaine: 4.7 MG
Vitamin B-12: 0.82 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 93 IU
Vitamin D (D2 + D3): 2.3 UG
Vitamin D3 (cholecalciferol): 2.3 UG
Fatty acids, total saturated: 1.51 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.06 G
SFA 16:0: 0.96 G
SFA 18:0: 0.47 G
Fatty acids, total monounsaturated: 2.21 G
MUFA 16:1: 0.17 G
MUFA 18:1: 2.04 G
Fatty acids, total polyunsaturated: 0.39 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.03 G
Cholesterol: 38 MG
Tryptophan: 0.21 G
Threonine: 0.826 G
Isoleucine: 0.796 G
Leucine: 1.438 G
Lysine: 1.589 G
Methionine: 0.482 G
Cystine: 0.219 G
Phenylalanine: 0.713 G
Tyrosine: 0.607 G
Valine: 0.829 G
Arginine: 1.145 G
Histidine: 0.731 G
Alanine: 1.056 G
Aspartic acid: 1.707 G
Glutamic acid: 2.731 G
Glycine: 0.905 G
Proline: 0.787 G
Serine: 0.719 G
Pork, cured, ham, extra lean and regular, canned, 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, WITHOUT SKIN
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*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
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: 66.52 G
Energy: 167 KCAL
Energy: 699 kJ
Protein: 20.94 G
Total lipid (fat): 8.43 G
Ash: 3.63 G
Carbohydrate, by difference: 0.49 G
Calcium, Ca: 7 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 221 MG
Potassium, K: 351 MG
Sodium, Na: 1068 MG
Zinc, Zn: 2.32 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 26.6 UG
Thiamin: 0.961 MG
Riboflavin: 0.251 MG
Niacin: 5.032 MG
Pantothenic acid: 0.625 MG
Vitamin B-6: 0.4 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 81.8 MG
Betaine: 5.5 MG
Vitamin B-12: 0.83 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 30 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 2.81 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.09 G
SFA 16:0: 1.8 G
SFA 18:0: 0.88 G
Fatty acids, total monounsaturated: 4.06 G
MUFA 16:1: 0.28 G
MUFA 18:1: 3.78 G
Fatty acids, total polyunsaturated: 0.9 G
PUFA 18:2: 0.81 G
PUFA 18:3: 0.09 G
Cholesterol: 41 MG
Tryptophan: 0.237 G
Threonine: 0.934 G
Isoleucine: 0.901 G
Leucine: 1.628 G
Lysine: 1.799 G
Methionine: 0.546 G
Cystine: 0.247 G
Phenylalanine: 0.807 G
Tyrosine: 0.686 G
Valine: 0.938 G
Arginine: 1.296 G
Histidine: 0.827 G
Alanine: 1.195 G
Aspartic acid: 1.933 G
Glutamic acid: 3.092 G
Glycine: 1.025 G
Proline: 0.891 G
Serine: 0.814 G
Pork, cured, ham, extra lean and regular, canned, 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, WITHOUT SKIN
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*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
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: 71.12 G
Energy: 144 KCAL
Energy: 602 kJ
Protein: 17.97 G
Total lipid (fat): 7.46 G
Ash: 3.57 G
Calcium, Ca: 6 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 207 MG
Potassium, K: 334 MG
Sodium, Na: 1276 MG
Zinc, Zn: 1.84 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 22.1 UG
Thiamin: 0.879 MG
Riboflavin: 0.23 MG
Niacin: 4.585 MG
Pantothenic acid: 0.458 MG
Vitamin B-6: 0.46 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 68.7 MG
Betaine: 4.5 MG
Vitamin B-12: 0.8 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 2.45 G
SFA 10:0: 0.02 G
SFA 12:0: 0.01 G
SFA 14:0: 0.05 G
SFA 16:0: 1.6 G
SFA 18:0: 0.76 G
Fatty acids, total monounsaturated: 3.57 G
MUFA 16:1: 0.29 G
MUFA 18:1: 3.28 G
Fatty acids, total polyunsaturated: 0.76 G
PUFA 18:2: 0.68 G
PUFA 18:3: 0.08 G
Cholesterol: 38 MG
Tryptophan: 0.204 G
Threonine: 0.802 G
Isoleucine: 0.773 G
Leucine: 1.397 G
Lysine: 1.543 G
Methionine: 0.468 G
Cystine: 0.212 G
Phenylalanine: 0.693 G
Tyrosine: 0.589 G
Valine: 0.805 G
Arginine: 1.112 G
Histidine: 0.71 G
Alanine: 1.026 G
Aspartic acid: 1.658 G
Glutamic acid: 2.653 G
Glycine: 0.879 G
Proline: 0.764 G
Serine: 0.698 G
Pork, cured, ham, low sodium, lean and fat, cooked
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.
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*.
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.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 65.1 G
Energy: 172 KCAL
Energy: 720 kJ
Protein: 22.3 G
Total lipid (fat): 8.3 G
Ash: 4 G
Carbohydrate, by difference: 0.3 G
Calcium, Ca: 8 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 265 MG
Potassium, K: 386 MG
Sodium, Na: 969 MG
Zinc, Zn: 2.55 MG
Copper, Cu: 0.132 MG
Selenium, Se: 19.5 UG
Thiamin: 0.73 MG
Riboflavin: 0.31 MG
Niacin: 5.74 MG
Vitamin B-6: 0.33 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 87.2 MG
Betaine: 5.9 MG
Vitamin B-12: 0.69 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 33 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 2.781 G
SFA 10:0: 0.032 G
SFA 12:0: 0.025 G
SFA 14:0: 0.138 G
SFA 16:0: 1.693 G
SFA 18:0: 0.9 G
Fatty acids, total monounsaturated: 4.002 G
MUFA 16:1: 0.384 G
MUFA 18:1: 3.618 G
Fatty acids, total polyunsaturated: 1.013 G
PUFA 18:2: 0.868 G
PUFA 18:3: 0.145 G
Cholesterol: 58 MG
Pork, cured, ham, patties, 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]
PART OF PLANT OR ANIMAL NOT KNOWN Used only in conjunction with *FOOD SOURCE NOT KNOWN*, i.e., if it is not known whether the food source is animal, plant, microorganism or chemical.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
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
ROUND OR LEG (MEAT CUT)
Water: 54.4 G
Energy: 315 KCAL
Energy: 1318 kJ
Protein: 12.78 G
Total lipid (fat): 28.19 G
Ash: 2.93 G
Carbohydrate, by difference: 1.69 G
Calcium, Ca: 8 MG
Iron, Fe: 1.05 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 149 MG
Potassium, K: 239 MG
Sodium, Na: 1088 MG
Zinc, Zn: 1.57 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 15.8 UG
Thiamin: 0.46 MG
Riboflavin: 0.154 MG
Niacin: 3.014 MG
Pantothenic acid: 0.302 MG
Vitamin B-6: 0.16 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.08 UG
Fatty acids, total saturated: 10.13 G
SFA 10:0: 0.02 G
SFA 12:0: 0.06 G
SFA 14:0: 0.37 G
SFA 16:0: 6.32 G
SFA 18:0: 3.31 G
Fatty acids, total monounsaturated: 13.26 G
MUFA 16:1: 0.89 G
MUFA 18:1: 12.37 G
Fatty acids, total polyunsaturated: 3.04 G
PUFA 18:2: 2.62 G
PUFA 18:3: 0.29 G
PUFA 20:4: 0.13 G
Cholesterol: 70 MG
Tryptophan: 0.149 G
Threonine: 0.569 G
Isoleucine: 0.558 G
Leucine: 1.01 G
Lysine: 1.086 G
Methionine: 0.337 G
Cystine: 0.172 G
Phenylalanine: 0.542 G
Tyrosine: 0.419 G
Valine: 0.556 G
Arginine: 0.824 G
Histidine: 0.466 G
Alanine: 0.751 G
Aspartic acid: 1.205 G
Glutamic acid: 2.051 G
Glycine: 0.658 G
Proline: 0.546 G
Serine: 0.519 G
Pork, cured, ham, regular (approximately 13% fat), canned, 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, WITHOUT SKIN
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*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
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: 60.93 G
Energy: 226 KCAL
Energy: 946 kJ
Protein: 20.53 G
Total lipid (fat): 15.2 G
Ash: 2.93 G
Carbohydrate, by difference: 0.42 G
Calcium, Ca: 8 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 243 MG
Potassium, K: 357 MG
Sodium, Na: 941 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 35.9 UG
Vitamin C, total ascorbic acid: 14 MG
Thiamin: 0.82 MG
Riboflavin: 0.26 MG
Niacin: 5.3 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.3 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 1.06 UG
Fatty acids, total saturated: 5.04 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.16 G
SFA 16:0: 3.19 G
SFA 18:0: 1.65 G
Fatty acids, total monounsaturated: 7.07 G
MUFA 16:1: 0.47 G
MUFA 18:1: 6.61 G
Fatty acids, total polyunsaturated: 1.78 G
PUFA 18:2: 1.62 G
PUFA 18:3: 0.16 G
Cholesterol: 62 MG
Tryptophan: 0.233 G
Threonine: 0.916 G
Isoleucine: 0.883 G
Leucine: 1.596 G
Lysine: 1.764 G
Methionine: 0.535 G
Cystine: 0.243 G
Phenylalanine: 0.791 G
Tyrosine: 0.673 G
Valine: 0.92 G
Arginine: 1.271 G
Histidine: 0.811 G
Alanine: 1.172 G
Aspartic acid: 1.895 G
Glutamic acid: 3.031 G
Glycine: 1.005 G
Proline: 0.874 G
Serine: 0.798 G
Pork, cured, ham, 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*.
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: 63.82 G
Energy: 177 KCAL
Energy: 741 kJ
Protein: 23.95 G
Total lipid (fat): 8.88 G
Ash: 2.98 G
Carbohydrate, by difference: 0.64 G
Sugars, Total: 0.64 G
Sucrose: 0.54 G
Glucose: 0.1 G
Calcium, Ca: 7 MG
Iron, Fe: 1.46 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 263 MG
Potassium, K: 370 MG
Sodium, Na: 826 MG
Zinc, Zn: 2.91 MG
Copper, Cu: 1.093 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 23.5 UG
Thiamin: 0.531 MG
Riboflavin: 0.284 MG
Niacin: 6.871 MG
Pantothenic acid: 0.705 MG
Vitamin B-6: 0.446 MG
Choline, total: 92.6 MG
Betaine: 6.4 MG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 33 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 2.85 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.102 G
SFA 16:0: 1.802 G
SFA 17:0: 0.024 G
SFA 18:0: 0.89 G
SFA 20:0: 0.013 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 3.791 G
MUFA 16:1: 0.211 G
MUFA 18:1: 3.519 G
MUFA 18:1 c: 3.48 G
MUFA 20:1: 0.061 G
Fatty acids, total polyunsaturated: 1.27 G
PUFA 18:2: 1.087 G
PUFA 18:2 n-6 c,c: 1.045 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.055 G
PUFA 18:3 n-3 c,c,c (ALA): 0.055 G
PUFA 20:2 n-6 c,c: 0.043 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.083 G
Fatty acids, total trans: 0.063 G
Fatty acids, total trans-monoenoic: 0.039 G
TFA 18:1 t: 0.039 G
TFA 18:2 t,t: 0.023 G
Fatty acids, total trans-polyenoic: 0.023 G
Cholesterol: 71 MG
Tryptophan: 0.222 G
Threonine: 1.065 G
Isoleucine: 1.076 G
Leucine: 1.91 G
Lysine: 2.009 G
Methionine: 0.569 G
Cystine: 0.269 G
Phenylalanine: 0.955 G
Tyrosine: 0.771 G
Valine: 1.209 G
Arginine: 1.529 G
Histidine: 1.043 G
Alanine: 1.414 G
Aspartic acid: 2.087 G
Glutamic acid: 3.417 G
Glycine: 1.276 G
Proline: 1.035 G
Serine: 0.936 G
Hydroxyproline: 0.155 G
Pork, cured, ham, 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*.
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: 65.19 G
Energy: 176 KCAL
Energy: 735 kJ
Protein: 22.27 G
Total lipid (fat): 9.38 G
Ash: 2.65 G
Carbohydrate, by difference: 0.52 G
Sugars, Total: 0.06 G
Glucose: 0.06 G
Calcium, Ca: 7 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 251 MG
Potassium, K: 358 MG
Sodium, Na: 722 MG
Zinc, Zn: 2.42 MG
Copper, Cu: 0.769 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 20.6 UG
Thiamin: 0.482 MG
Riboflavin: 0.199 MG
Niacin: 6.417 MG
Pantothenic acid: 0.595 MG
Vitamin B-6: 0.472 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 84 MG
Betaine: 5.7 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.32 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (Menaquinone-4): 1.2 UG
Fatty acids, total saturated: 3.008 G
SFA 10:0: 0.001 G
SFA 14:0: 0.107 G
SFA 16:0: 1.893 G
SFA 17:0: 0.027 G
SFA 18:0: 0.959 G
SFA 20:0: 0.014 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 3.966 G
MUFA 16:1: 0.205 G
MUFA 18:1: 3.701 G
MUFA 20:1: 0.061 G
Fatty acids, total polyunsaturated: 1.356 G
PUFA 18:2: 1.169 G
PUFA 18:3: 0.059 G
PUFA 20:2 n-6 c,c: 0.046 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.08 G
Fatty acids, total trans: 0.07 G
Cholesterol: 62 MG
Tryptophan: 0.207 G
Threonine: 0.991 G
Isoleucine: 1.001 G
Leucine: 1.776 G
Lysine: 1.869 G
Methionine: 0.529 G
Cystine: 0.25 G
Phenylalanine: 0.888 G
Tyrosine: 0.717 G
Valine: 1.124 G
Arginine: 1.422 G
Histidine: 0.97 G
Alanine: 1.315 G
Aspartic acid: 1.941 G
Glutamic acid: 3.177 G
Glycine: 1.187 G
Proline: 0.962 G
Serine: 0.87 G
Hydroxyproline: 0.158 G
Pork, cured, ham, 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*.
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: 67.68 G
Energy: 132 KCAL
Energy: 553 kJ
Protein: 26.02 G
Total lipid (fat): 3.07 G
Ash: 3.09 G
Carbohydrate, by difference: 0.68 G
Sugars, Total: 0.68 G
Sucrose: 0.61 G
Glucose: 0.07 G
Calcium, Ca: 8 MG
Iron, Fe: 1.59 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 275 MG
Potassium, K: 394 MG
Sodium, Na: 846 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 1.197 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 24.5 UG
Thiamin: 0.566 MG
Riboflavin: 0.31 MG
Niacin: 7.387 MG
Pantothenic acid: 0.745 MG
Vitamin B-6: 0.479 MG
Choline, total: 105.2 MG
Betaine: 7.3 MG
Vitamin B-12: 0.65 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (Menaquinone-4): 1.7 UG
Fatty acids, total saturated: 0.917 G
SFA 10:0: 0.001 G
SFA 14:0: 0.03 G
SFA 16:0: 0.558 G
SFA 17:0: 0.009 G
SFA 18:0: 0.316 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 1.067 G
MUFA 16:1: 0.065 G
MUFA 18:1: 0.987 G
MUFA 18:1 c: 0.975 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.562 G
PUFA 18:2: 0.443 G
PUFA 18:2 n-6 c,c: 0.435 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.078 G
Fatty acids, total trans: 0.021 G
Fatty acids, total trans-monoenoic: 0.013 G
TFA 18:1 t: 0.013 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 71 MG
Tryptophan: 0.244 G
Threonine: 1.164 G
Isoleucine: 1.174 G
Leucine: 2.084 G
Lysine: 2.198 G
Methionine: 0.622 G
Cystine: 0.292 G
Phenylalanine: 1.041 G
Tyrosine: 0.844 G
Valine: 1.316 G
Arginine: 1.665 G
Histidine: 1.133 G
Alanine: 1.532 G
Aspartic acid: 2.269 G
Glutamic acid: 3.723 G
Glycine: 1.359 G
Proline: 1.117 G
Serine: 1.018 G
Hydroxyproline: 0.169 G
Pork, cured, ham, 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*.
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: 69.56 G
Energy: 125 KCAL
Energy: 525 kJ
Protein: 24.46 G
Total lipid (fat): 2.92 G
Ash: 2.74 G
Carbohydrate, by difference: 0.32 G
Calcium, Ca: 7 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 267 MG
Potassium, K: 385 MG
Sodium, Na: 737 MG
Zinc, Zn: 2.61 MG
Copper, Cu: 0.868 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 21.4 UG
Thiamin: 0.519 MG
Riboflavin: 0.225 MG
Niacin: 6.987 MG
Pantothenic acid: 0.632 MG
Vitamin B-6: 0.514 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 91.9 MG
Betaine: 6.3 MG
Vitamin B-12: 0.56 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (Menaquinone-4): 1.4 UG
Fatty acids, total saturated: 0.874 G
SFA 10:0: 0.001 G
SFA 14:0: 0.029 G
SFA 16:0: 0.531 G
SFA 17:0: 0.008 G
SFA 18:0: 0.301 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 1.017 G
MUFA 16:1: 0.062 G
MUFA 18:1: 0.941 G
MUFA 18:1 c: 0.929 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.535 G
PUFA 18:2: 0.422 G
PUFA 18:2 n-6 c,c: 0.414 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: 0.013 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.074 G
Fatty acids, total trans: 0.02 G
Fatty acids, total trans-monoenoic: 0.012 G
TFA 18:1 t: 0.012 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 63 MG
Tryptophan: 0.229 G
Threonine: 1.094 G
Isoleucine: 1.104 G
Leucine: 1.959 G
Lysine: 2.066 G
Methionine: 0.585 G
Cystine: 0.275 G
Phenylalanine: 0.978 G
Tyrosine: 0.794 G
Valine: 1.237 G
Arginine: 1.565 G
Histidine: 1.065 G
Alanine: 1.44 G
Aspartic acid: 2.133 G
Glutamic acid: 3.5 G
Glycine: 1.277 G
Proline: 1.05 G
Serine: 0.957 G
Hydroxyproline: 0.158 G
Pork, cured, ham, separable fat, boneless, heated
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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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*.
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: 35.47 G
Energy: 507 KCAL
Energy: 2122 kJ
Protein: 8.77 G
Total lipid (fat): 51.57 G
Ash: 2.19 G
Carbohydrate, by difference: 2 G
Sugars, Total: 0.28 G
Glucose: 0.28 G
Calcium, Ca: 6 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 169 MG
Potassium, K: 195 MG
Sodium, Na: 677 MG
Zinc, Zn: 1.14 MG
Copper, Cu: 0.33 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 16 UG
Thiamin: 0.278 MG
Riboflavin: 0.096 MG
Niacin: 3.08 MG
Pantothenic acid: 0.413 MG
Vitamin B-6: 0.201 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.35 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.12 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.05 MG
Tocotrienol, gamma: 0.07 MG
Vitamin D (D2 + D3), International Units: 75 IU
Vitamin D (D2 + D3): 1.9 UG
Vitamin D3 (cholecalciferol): 1.9 UG
Fatty acids, total saturated: 17.048 G
SFA 10:0: 0.047 G
SFA 12:0: 0.051 G
SFA 14:0: 0.629 G
SFA 16:0: 10.939 G
SFA 17:0: 0.138 G
SFA 18:0: 5.108 G
SFA 20:0: 0.088 G
SFA 22:0: 0.049 G
Fatty acids, total monounsaturated: 23.798 G
MUFA 16:1: 1.281 G
MUFA 18:1: 22.115 G
MUFA 18:1 c: 21.881 G
MUFA 20:1: 0.402 G
Fatty acids, total polyunsaturated: 6.47 G
PUFA 18:2: 5.819 G
PUFA 18:2 n-6 c,c: 5.531 G
PUFA 18:2 CLAs: 0.151 G
PUFA 18:3: 0.269 G
PUFA 18:3 n-3 c,c,c (ALA): 0.269 G
PUFA 20:2 n-6 c,c: 0.259 G
PUFA 20:4: 0.123 G
Fatty acids, total trans: 0.371 G
Fatty acids, total trans-monoenoic: 0.234 G
TFA 18:1 t: 0.234 G
TFA 18:2 t,t: 0.137 G
Fatty acids, total trans-polyenoic: 0.137 G
Cholesterol: 72 MG
Tryptophan: 0.063 G
Threonine: 0.341 G
Isoleucine: 0.354 G
Leucine: 0.631 G
Lysine: 0.625 G
Methionine: 0.176 G
Cystine: 0.101 G
Phenylalanine: 0.324 G
Tyrosine: 0.237 G
Valine: 0.417 G
Arginine: 0.532 G
Histidine: 0.383 G
Alanine: 0.542 G
Aspartic acid: 0.746 G
Glutamic acid: 1.165 G
Glycine: 0.672 G
Proline: 0.431 G
Serine: 0.327 G
Hydroxyproline: 0.057 G
Pork, cured, ham, separable fat, boneless, 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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
ROUND OR LEG (MEAT CUT)
Water: 35.65 G
Energy: 515 KCAL
Energy: 2153 kJ
Protein: 7.5 G
Total lipid (fat): 53 G
Ash: 1.98 G
Carbohydrate, by difference: 1.87 G
Sugars, Total: 0.44 G
Glucose: 0.44 G
Calcium, Ca: 4 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 143 MG
Potassium, K: 174 MG
Sodium, Na: 616 MG
Zinc, Zn: 1.14 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 15.8 UG
Thiamin: 0.233 MG
Riboflavin: 0.021 MG
Niacin: 2.57 MG
Pantothenic acid: 0.345 MG
Vitamin B-6: 0.187 MG
Choline, total: 30.7 MG
Betaine: 1.9 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.76 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.18 MG
Tocotrienol, alpha: 0.18 MG
Tocotrienol, gamma: 0.11 MG
Vitamin D (D2 + D3), International Units: 48 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Fatty acids, total saturated: 17.433 G
SFA 14:0: 0.637 G
SFA 16:0: 11.1 G
SFA 17:0: 0.151 G
SFA 18:0: 5.408 G
SFA 20:0: 0.086 G
SFA 22:0: 0.051 G
Fatty acids, total monounsaturated: 23.902 G
MUFA 16:1: 1.167 G
MUFA 18:1: 22.354 G
MUFA 18:1 c: 22.105 G
MUFA 20:1: 0.381 G
Fatty acids, total polyunsaturated: 6.901 G
PUFA 18:2: 6.218 G
PUFA 18:2 n-6 c,c: 6.055 G
PUFA 18:3: 0.29 G
PUFA 18:3 n-3 c,c,c (ALA): 0.29 G
PUFA 20:2 n-6 c,c: 0.272 G
PUFA 20:4: 0.121 G
Fatty acids, total trans: 0.412 G
Fatty acids, total trans-monoenoic: 0.249 G
TFA 18:1 t: 0.249 G
TFA 18:2 t,t: 0.163 G
Fatty acids, total trans-polyenoic: 0.163 G
Cholesterol: 61 MG
Tryptophan: 0.054 G
Threonine: 0.292 G
Isoleucine: 0.303 G
Leucine: 0.54 G
Lysine: 0.535 G
Methionine: 0.151 G
Cystine: 0.086 G
Phenylalanine: 0.277 G
Tyrosine: 0.203 G
Valine: 0.357 G
Arginine: 0.455 G
Histidine: 0.328 G
Alanine: 0.464 G
Aspartic acid: 0.638 G
Glutamic acid: 0.997 G
Glycine: 0.575 G
Proline: 0.369 G
Serine: 0.28 G
Hydroxyproline: 0.156 G
Pork, cured, ham, 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*.
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: 63.67 G
Energy: 191 KCAL
Energy: 799 kJ
Protein: 24.39 G
Total lipid (fat): 9.35 G
Ash: 2.8 G
Carbohydrate, by difference: 0.64 G
Sugars, Total: 0.64 G
Sucrose: 0.54 G
Glucose: 0.1 G
Calcium, Ca: 7 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 257 MG
Potassium, K: 356 MG
Sodium, Na: 810 MG
Zinc, Zn: 2.59 MG
Copper, Cu: 0.158 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 23.4 UG
Thiamin: 0.46 MG
Riboflavin: 0.298 MG
Niacin: 6.885 MG
Pantothenic acid: 0.648 MG
Vitamin B-6: 0.44 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 93.5 MG
Betaine: 6.3 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 39 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Vitamin K (Menaquinone-4): 1.4 UG
Fatty acids, total saturated: 3.018 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.109 G
SFA 16:0: 1.907 G
SFA 17:0: 0.024 G
SFA 18:0: 0.945 G
SFA 20:0: 0.014 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 4.082 G
MUFA 16:1: 0.227 G
MUFA 18:1: 3.79 G
MUFA 20:1: 0.065 G
Fatty acids, total polyunsaturated: 1.288 G
PUFA 18:2: 1.102 G
PUFA 18:3: 0.057 G
PUFA 20:2 n-6 c,c: 0.043 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.083 G
Fatty acids, total trans: 0.066 G
Cholesterol: 70 MG
Tryptophan: 0.227 G
Threonine: 1.085 G
Isoleucine: 1.096 G
Leucine: 1.945 G
Lysine: 2.047 G
Methionine: 0.579 G
Cystine: 0.274 G
Phenylalanine: 0.972 G
Tyrosine: 0.786 G
Valine: 1.231 G
Arginine: 1.557 G
Histidine: 1.062 G
Alanine: 1.439 G
Aspartic acid: 2.125 G
Glutamic acid: 3.48 G
Glycine: 1.299 G
Proline: 1.053 G
Serine: 0.953 G
Hydroxyproline: 0.158 G
Pork, cured, ham, 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*.
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: 65.23 G
Energy: 177 KCAL
Energy: 739 kJ
Protein: 21.61 G
Total lipid (fat): 9.85 G
Ash: 2.91 G
Carbohydrate, by difference: 0.41 G
Sugars, Total: 0.06 G
Glucose: 0.06 G
Calcium, Ca: 6 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 243 MG
Potassium, K: 339 MG
Sodium, Na: 816 MG
Zinc, Zn: 2.18 MG
Copper, Cu: 0.347 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 20.5 UG
Thiamin: 0.444 MG
Riboflavin: 0.218 MG
Niacin: 6.382 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.429 MG
Choline, total: 82.5 MG
Betaine: 5.5 MG
Vitamin B-12: 0.54 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (Menaquinone-4): 1.2 UG
Fatty acids, total saturated: 3.18 G
SFA 10:0: 0.001 G
SFA 14:0: 0.114 G
SFA 16:0: 2.004 G
SFA 17:0: 0.027 G
SFA 18:0: 1.012 G
SFA 20:0: 0.014 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 4.269 G
MUFA 16:1: 0.22 G
MUFA 18:1: 3.984 G
MUFA 20:1: 0.065 G
Fatty acids, total polyunsaturated: 1.366 G
PUFA 18:2: 1.182 G
PUFA 18:3: 0.06 G
PUFA 20:2 n-6 c,c: 0.047 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.075 G
Fatty acids, total trans: 0.074 G
Cholesterol: 61 MG
Tryptophan: 0.201 G
Threonine: 0.961 G
Isoleucine: 0.971 G
Leucine: 1.723 G
Lysine: 1.813 G
Methionine: 0.513 G
Cystine: 0.243 G
Phenylalanine: 0.861 G
Tyrosine: 0.696 G
Valine: 1.09 G
Arginine: 1.38 G
Histidine: 0.941 G
Alanine: 1.276 G
Aspartic acid: 1.883 G
Glutamic acid: 3.083 G
Glycine: 1.153 G
Proline: 0.934 G
Serine: 0.844 G
Hydroxyproline: 0.154 G
Pork, cured, ham, 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*.
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: 67.46 G
Energy: 139 KCAL
Energy: 582 kJ
Protein: 26.49 G
Total lipid (fat): 3.68 G
Ash: 2.88 G
Carbohydrate, by difference: 0.68 G
Sugars, Total: 0.68 G
Sucrose: 0.61 G
Glucose: 0.08 G
Calcium, Ca: 7 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 269 MG
Potassium, K: 378 MG
Sodium, Na: 828 MG
Zinc, Zn: 2.78 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 24.4 UG
Thiamin: 0.484 MG
Riboflavin: 0.326 MG
Niacin: 7.397 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.472 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 106 MG
Betaine: 7.2 MG
Vitamin B-12: 0.61 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, gamma: 0.02 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): 1.6 UG
Fatty acids, total saturated: 1.134 G
SFA 10:0: 0.002 G
SFA 14:0: 0.039 G
SFA 16:0: 0.694 G
SFA 17:0: 0.009 G
SFA 18:0: 0.386 G
SFA 20:0: 0.004 G
Fatty acids, total monounsaturated: 1.433 G
MUFA 16:1: 0.085 G
MUFA 18:1: 1.329 G
MUFA 18:1 c: 1.315 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.592 G
PUFA 18:2: 0.468 G
PUFA 18:2 n-6 c,c: 0.457 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.014 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.078 G
Fatty acids, total trans: 0.025 G
Fatty acids, total trans-monoenoic: 0.014 G
TFA 18:1 t: 0.014 G
TFA 18:2 t,t: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 70 MG
Tryptophan: 0.249 G
Threonine: 1.185 G
Isoleucine: 1.196 G
Leucine: 2.122 G
Lysine: 2.238 G
Methionine: 0.634 G
Cystine: 0.297 G
Phenylalanine: 1.06 G
Tyrosine: 0.859 G
Valine: 1.34 G
Arginine: 1.695 G
Histidine: 1.154 G
Alanine: 1.56 G
Aspartic acid: 2.31 G
Glutamic acid: 3.791 G
Glycine: 1.383 G
Proline: 1.137 G
Serine: 1.037 G
Hydroxyproline: 0.172 G
Pork, cured, ham, 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*.
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: 69.79 G
Energy: 125 KCAL
Energy: 521 kJ
Protein: 23.79 G
Total lipid (fat): 3.19 G
Ash: 3.05 G
Carbohydrate, by difference: 0.18 G
Calcium, Ca: 6 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 258 MG
Potassium, K: 364 MG
Sodium, Na: 846 MG
Zinc, Zn: 2.34 MG
Copper, Cu: 0.386 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 21.2 UG
Thiamin: 0.476 MG
Riboflavin: 0.249 MG
Niacin: 6.97 MG
Pantothenic acid: 0.662 MG
Vitamin B-6: 0.467 MG
Choline, total: 90.5 MG
Betaine: 6 MG
Vitamin B-12: 0.58 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (Menaquinone-4): 1.3 UG
Fatty acids, total saturated: 0.981 G
SFA 10:0: 0.001 G
SFA 14:0: 0.034 G
SFA 16:0: 0.6 G
SFA 17:0: 0.008 G
SFA 18:0: 0.334 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 1.24 G
MUFA 16:1: 0.074 G
MUFA 18:1: 1.149 G
MUFA 18:1 c: 1.137 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.512 G
PUFA 18:2: 0.405 G
PUFA 18:2 n-6 c,c: 0.395 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: 0.012 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.067 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.012 G
TFA 18:1 t: 0.012 G
TFA 18:2 t,t: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 61 MG
Tryptophan: 0.223 G
Threonine: 1.064 G
Isoleucine: 1.074 G
Leucine: 1.906 G
Lysine: 2.01 G
Methionine: 0.569 G
Cystine: 0.267 G
Phenylalanine: 0.952 G
Tyrosine: 0.772 G
Valine: 1.204 G
Arginine: 1.522 G
Histidine: 1.036 G
Alanine: 1.401 G
Aspartic acid: 2.075 G
Glutamic acid: 3.405 G
Glycine: 1.242 G
Proline: 1.021 G
Serine: 0.931 G
Hydroxyproline: 0.154 G
Pork, cured, ham, 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*.
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: 62.57 G
Energy: 181 KCAL
Energy: 757 kJ
Protein: 25.48 G
Total lipid (fat): 8.48 G
Ash: 3.08 G
Carbohydrate, by difference: 0.7 G
Sugars, Total: 0.7 G
Sucrose: 0.57 G
Glucose: 0.13 G
Calcium, Ca: 14 MG
Iron, Fe: 1.34 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 285 MG
Potassium, K: 405 MG
Sodium, Na: 852 MG
Zinc, Zn: 2.87 MG
Copper, Cu: 0.417 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 24.4 UG
Thiamin: 0.547 MG
Riboflavin: 0.296 MG
Niacin: 7.333 MG
Pantothenic acid: 0.726 MG
Vitamin B-6: 0.509 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 102.4 MG
Betaine: 6.7 MG
Vitamin B-12: 0.63 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Tocopherol, gamma: 0.04 MG
Tocotrienol, gamma: 0.02 MG
Vitamin D (D2 + D3), International Units: 40 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Vitamin K (Menaquinone-4): 1.8 UG
Fatty acids, total saturated: 2.75 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.057 G
SFA 16:0: 0.998 G
SFA 17:0: 0.013 G
SFA 18:0: 0.493 G
SFA 20:0: 0.008 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 3.838 G
MUFA 16:1: 0.199 G
MUFA 18:1: 1.949 G
MUFA 18:1 c: 3.204 G
MUFA 20:1: 0.053 G
Fatty acids, total polyunsaturated: 1.043 G
PUFA 18:2: 0.493 G
PUFA 18:2 n-6 c,c: 0.883 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.047 G
PUFA 20:2 n-6 c,c: 0.035 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.08 G
Fatty acids, total trans: 0.06 G
Fatty acids, total trans-monoenoic: 0.038 G
TFA 18:1 t: 0.035 G
TFA 18:2 t,t: 0.023 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 73 MG
Tryptophan: 0.237 G
Threonine: 1.135 G
Isoleucine: 1.146 G
Leucine: 2.034 G
Lysine: 2.142 G
Methionine: 0.606 G
Cystine: 0.286 G
Phenylalanine: 1.017 G
Tyrosine: 0.822 G
Valine: 1.287 G
Arginine: 1.627 G
Histidine: 1.11 G
Alanine: 1.503 G
Aspartic acid: 2.221 G
Glutamic acid: 3.638 G
Glycine: 1.35 G
Proline: 1.099 G
Serine: 0.996 G
Hydroxyproline: 0.165 G
Pork, cured, ham, 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*.
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: 66.09 G
Energy: 173 KCAL
Energy: 725 kJ
Protein: 22.45 G
Total lipid (fat): 9.17 G
Ash: 2.7 G
Carbohydrate, by difference: 0.21 G
Sugars, Total: 0.05 G
Glucose: 0.05 G
Calcium, Ca: 12 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 250 MG
Potassium, K: 348 MG
Sodium, Na: 744 MG
Zinc, Zn: 2.29 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 21.5 UG
Thiamin: 0.462 MG
Riboflavin: 0.225 MG
Niacin: 6.05 MG
Pantothenic acid: 0.645 MG
Vitamin B-6: 0.448 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 86 MG
Betaine: 5.6 MG
Vitamin B-12: 0.57 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (phylloquinone): 0.3 UG
Vitamin K (Menaquinone-4): 1.4 UG
Fatty acids, total saturated: 2.945 G
SFA 14:0: 0.107 G
SFA 16:0: 1.859 G
SFA 17:0: 0.026 G
SFA 18:0: 0.934 G
SFA 20:0: 0.014 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 3.955 G
MUFA 16:1: 0.209 G
MUFA 18:1: 3.687 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.281 G
PUFA 18:2: 1.101 G
PUFA 18:3: 0.056 G
PUFA 20:2 n-6 c,c: 0.043 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.079 G
Fatty acids, total trans: 0.07 G
Cholesterol: 65 MG
Tryptophan: 0.209 G
Threonine: 1 G
Isoleucine: 1.01 G
Leucine: 1.792 G
Lysine: 1.886 G
Methionine: 0.534 G
Cystine: 0.252 G
Phenylalanine: 0.896 G
Tyrosine: 0.724 G
Valine: 1.133 G
Arginine: 1.434 G
Histidine: 0.978 G
Alanine: 1.325 G
Aspartic acid: 1.957 G
Glutamic acid: 3.205 G
Glycine: 1.193 G
Proline: 0.969 G
Serine: 0.877 G
Hydroxyproline: 0.018 G
Pork, cured, ham, 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*.
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
RIB (MEAT CUT)
Water: 65.33 G
Energy: 148 KCAL
Energy: 621 kJ
Protein: 27.18 G
Total lipid (fat): 4.09 G
Ash: 3.17 G
Carbohydrate, by difference: 0.74 G
Sugars, Total: 0.74 G
Sucrose: 0.63 G
Glucose: 0.11 G
Calcium, Ca: 15 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 296 MG
Potassium, K: 427 MG
Sodium, Na: 870 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.426 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 25.3 UG
Thiamin: 0.575 MG
Riboflavin: 0.317 MG
Niacin: 7.767 MG
Pantothenic acid: 0.758 MG
Vitamin B-6: 0.54 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 112.9 MG
Betaine: 7.3 MG
Vitamin B-12: 0.66 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Vitamin D (D2 + D3), International Units: 44 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Vitamin K (Menaquinone-4): 2 UG
Fatty acids, total saturated: 1.253 G
SFA 14:0: 0.045 G
SFA 16:0: 0.778 G
SFA 17:0: 0.011 G
SFA 18:0: 0.415 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 1.613 G
MUFA 16:1: 0.099 G
MUFA 18:1: 1.492 G
MUFA 18:1 c: 1.475 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.644 G
PUFA 18:2: 0.512 G
PUFA 18:2 n-6 c,c: 0.499 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.016 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.084 G
Fatty acids, total trans: 0.03 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: 73 MG
Tryptophan: 0.255 G
Threonine: 1.216 G
Isoleucine: 1.227 G
Leucine: 2.177 G
Lysine: 2.296 G
Methionine: 0.65 G
Cystine: 0.305 G
Phenylalanine: 1.087 G
Tyrosine: 0.882 G
Valine: 1.375 G
Arginine: 1.739 G
Histidine: 1.184 G
Alanine: 1.601 G
Aspartic acid: 2.371 G
Glutamic acid: 3.89 G
Glycine: 1.419 G
Proline: 1.167 G
Serine: 1.064 G
Hydroxyproline: 0.176 G
Pork, cured, ham, 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*.
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: 69.97 G
Energy: 130 KCAL
Energy: 543 kJ
Protein: 24.36 G
Total lipid (fat): 3.59 G
Ash: 2.79 G
Calcium, Ca: 13 MG
Iron, Fe: 1.23 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 263 MG
Potassium, K: 370 MG
Sodium, Na: 760 MG
Zinc, Zn: 2.43 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 22.3 UG
Thiamin: 0.492 MG
Riboflavin: 0.251 MG
Niacin: 6.493 MG
Pantothenic acid: 0.683 MG
Vitamin B-6: 0.482 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 93.1 MG
Betaine: 6.1 MG
Vitamin B-12: 0.6 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (phylloquinone): 0.3 UG
Vitamin K (Menaquinone-4): 1.6 UG
Fatty acids, total saturated: 1.099 G
SFA 14:0: 0.039 G
SFA 16:0: 0.682 G
SFA 17:0: 0.01 G
SFA 18:0: 0.364 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 1.414 G
MUFA 16:1: 0.087 G
MUFA 18:1: 1.309 G
MUFA 18:1 c: 1.294 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.565 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.438 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.014 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.074 G
Fatty acids, total trans: 0.027 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.015 G
TFA 18:2 t,t: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 65 MG
Tryptophan: 0.229 G
Threonine: 1.09 G
Isoleucine: 1.1 G
Leucine: 1.951 G
Lysine: 2.058 G
Methionine: 0.583 G
Cystine: 0.274 G
Phenylalanine: 0.974 G
Tyrosine: 0.79 G
Valine: 1.232 G
Arginine: 1.559 G
Histidine: 1.061 G
Alanine: 1.435 G
Aspartic acid: 2.125 G
Glutamic acid: 3.486 G
Glycine: 1.272 G
Proline: 1.046 G
Serine: 0.953 G
Pork, cured, ham, steak, boneless, extra lean, 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
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
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
ROUND OR LEG (MEAT CUT)
Water: 72.24 G
Energy: 122 KCAL
Energy: 510 kJ
Protein: 19.56 G
Total lipid (fat): 4.25 G
Ash: 3.95 G
Calcium, Ca: 4 MG
Iron, Fe: 1 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 260 MG
Potassium, K: 325 MG
Sodium, Na: 1269 MG
Zinc, Zn: 2.02 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 15.5 UG
Vitamin C, total ascorbic acid: 32.3 MG
Thiamin: 0.8 MG
Riboflavin: 0.2 MG
Niacin: 5.08 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.37 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 0.79 UG
Fatty acids, total saturated: 1.44 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.08 G
SFA 16:0: 0.84 G
SFA 18:0: 0.47 G
Fatty acids, total monounsaturated: 1.96 G
MUFA 16:1: 0.19 G
MUFA 18:1: 1.77 G
Fatty acids, total polyunsaturated: 0.47 G
PUFA 18:2: 0.43 G
PUFA 18:3: 0.04 G
Cholesterol: 45 MG
Tryptophan: 0.235 G
Threonine: 0.87 G
Isoleucine: 0.858 G
Leucine: 1.552 G
Lysine: 1.658 G
Methionine: 0.516 G
Cystine: 0.295 G
Phenylalanine: 0.845 G
Tyrosine: 0.641 G
Valine: 0.848 G
Arginine: 1.27 G
Histidine: 0.701 G
Alanine: 1.154 G
Aspartic acid: 1.852 G
Glutamic acid: 3.189 G
Glycine: 1.017 G
Proline: 0.836 G
Serine: 0.801 G
Pork, cured, ham, whole, 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*.
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: 59.71 G
Energy: 246 KCAL
Energy: 1029 kJ
Protein: 18.49 G
Total lipid (fat): 18.52 G
Ash: 3.23 G
Carbohydrate, by difference: 0.06 G
Calcium, Ca: 7 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 201 MG
Potassium, K: 310 MG
Sodium, Na: 1284 MG
Zinc, Zn: 1.76 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 15.3 UG
Vitamin C, total ascorbic acid: 34.9 MG
Thiamin: 0.777 MG
Riboflavin: 0.189 MG
Niacin: 4.463 MG
Pantothenic acid: 0.467 MG
Vitamin B-6: 0.41 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.74 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, gamma: 0.05 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.03 MG
Fatty acids, total saturated: 6.62 G
SFA 10:0: 0.02 G
SFA 12:0: 0.04 G
SFA 14:0: 0.24 G
SFA 16:0: 4.15 G
SFA 18:0: 2.17 G
Fatty acids, total monounsaturated: 8.7 G
MUFA 16:1: 0.58 G
MUFA 18:1: 8.12 G
Fatty acids, total polyunsaturated: 1.64 G
PUFA 18:2: 1.36 G
PUFA 18:3: 0.19 G
PUFA 20:4: 0.09 G
Cholesterol: 56 MG
Tryptophan: 0.21 G
Threonine: 0.806 G
Isoleucine: 0.787 G
Leucine: 1.455 G
Lysine: 1.565 G
Methionine: 0.473 G
Cystine: 0.27 G
Phenylalanine: 0.791 G
Tyrosine: 0.584 G
Valine: 0.807 G
Arginine: 1.25 G
Histidine: 0.63 G
Alanine: 1.014 G
Aspartic acid: 1.627 G
Glutamic acid: 2.801 G
Glycine: 0.893 G
Proline: 0.733 G
Serine: 0.703 G
Pork, cured, ham, whole, separable lean only, 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*.
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: 65.78 G
Energy: 157 KCAL
Energy: 657 kJ
Protein: 25.05 G
Total lipid (fat): 5.5 G
Ash: 3.74 G
Calcium, Ca: 7 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 227 MG
Potassium, K: 316 MG
Sodium, Na: 1327 MG
Zinc, Zn: 2.57 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 25.4 UG
Thiamin: 0.68 MG
Riboflavin: 0.254 MG
Niacin: 5.02 MG
Pantothenic acid: 0.498 MG
Vitamin B-6: 0.47 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 101.9 MG
Betaine: 6.8 MG
Vitamin B-12: 0.7 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 1.84 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.07 G
SFA 16:0: 1.17 G
SFA 18:0: 0.56 G
Fatty acids, total monounsaturated: 2.53 G
MUFA 16:1: 0.21 G
MUFA 18:1: 2.32 G
Fatty acids, total polyunsaturated: 0.63 G
PUFA 18:2: 0.5 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.07 G
Cholesterol: 55 MG
Tryptophan: 0.3 G
Threonine: 1.114 G
Isoleucine: 1.098 G
Leucine: 1.988 G
Lysine: 2.124 G
Methionine: 0.661 G
Cystine: 0.377 G
Phenylalanine: 1.082 G
Tyrosine: 0.822 G
Valine: 1.086 G
Arginine: 1.627 G
Histidine: 0.898 G
Alanine: 1.479 G
Aspartic acid: 2.372 G
Glutamic acid: 4.084 G
Glycine: 1.302 G
Proline: 1.07 G
Serine: 1.026 G
Pork, cured, ham, whole, 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*.
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: 68.26 G
Energy: 147 KCAL
Energy: 615 kJ
Protein: 22.32 G
Total lipid (fat): 5.71 G
Ash: 3.66 G
Carbohydrate, by difference: 0.05 G
Calcium, Ca: 7 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 232 MG
Potassium, K: 371 MG
Sodium, Na: 1516 MG
Zinc, Zn: 2.04 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.035 MG
Selenium, Se: 18.8 UG
Thiamin: 0.932 MG
Riboflavin: 0.226 MG
Niacin: 5.252 MG
Pantothenic acid: 0.538 MG
Vitamin B-6: 0.53 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 84.7 MG
Betaine: 5.6 MG
Vitamin B-12: 0.87 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 27 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 1.92 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.07 G
SFA 16:0: 1.21 G
SFA 18:0: 0.59 G
Fatty acids, total monounsaturated: 2.62 G
MUFA 16:1: 0.22 G
MUFA 18:1: 2.4 G
Fatty acids, total polyunsaturated: 0.66 G
PUFA 18:2: 0.52 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.07 G
Cholesterol: 52 MG
Tryptophan: 0.268 G
Threonine: 0.992 G
Isoleucine: 0.978 G
Leucine: 1.771 G
Lysine: 1.892 G
Methionine: 0.589 G
Cystine: 0.336 G
Phenylalanine: 0.964 G
Tyrosine: 0.732 G
Valine: 0.967 G
Arginine: 1.449 G
Histidine: 0.8 G
Alanine: 1.317 G
Aspartic acid: 2.113 G
Glutamic acid: 3.638 G
Glycine: 1.16 G
Proline: 0.953 G
Serine: 0.914 G
Pork, cured, salt pork, raw
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*.
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: 11 G
Energy: 748 KCAL
Energy: 3130 kJ
Protein: 5.05 G
Total lipid (fat): 80.5 G
Ash: 3.65 G
Calcium, Ca: 6 MG
Iron, Fe: 0.44 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 52 MG
Potassium, K: 66 MG
Sodium, Na: 2684 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 5.8 UG
Thiamin: 0.215 MG
Riboflavin: 0.061 MG
Niacin: 1.62 MG
Pantothenic acid: 0.205 MG
Vitamin B-6: 0.08 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 19.3 MG
Betaine: 1.3 MG
Vitamin B-12: 0.29 UG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 29.38 G
SFA 12:0: 0.16 G
SFA 14:0: 1.05 G
SFA 16:0: 17.67 G
SFA 18:0: 10.33 G
Fatty acids, total monounsaturated: 37.94 G
MUFA 16:1: 2.5 G
MUFA 18:1: 34.93 G
Fatty acids, total polyunsaturated: 9.4 G
PUFA 18:2: 8.63 G
PUFA 18:3: 0.65 G
PUFA 20:4: 0.08 G
Cholesterol: 86 MG
Tryptophan: 0.017 G
Threonine: 0.166 G
Isoleucine: 0.133 G
Leucine: 0.353 G
Lysine: 0.419 G
Methionine: 0.075 G
Cystine: 0.044 G
Phenylalanine: 0.189 G
Tyrosine: 0.082 G
Valine: 0.242 G
Arginine: 0.522 G
Histidine: 0.057 G
Alanine: 0.283 G
Aspartic acid: 0.417 G
Glutamic acid: 0.693 G
Glycine: 0.361 G
Proline: 0.268 G
Serine: 0.19 G
Pork, cured, separable fat (from ham and arm picnic), 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
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*.
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
CUT OF MEAT, COMPOSITE
Water: 28.89 G
Energy: 591 KCAL
Energy: 2473 kJ
Protein: 7.64 G
Total lipid (fat): 61.86 G
Ash: 1.68 G
Calcium, Ca: 8 MG
Iron, Fe: 0.61 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 160 MG
Potassium, K: 164 MG
Sodium, Na: 624 MG
Zinc, Zn: 1.31 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 11.7 UG
Thiamin: 0.287 MG
Riboflavin: 0.091 MG
Niacin: 2.228 MG
Pantothenic acid: 0.293 MG
Vitamin B-6: 0.03 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin B-12: 0.42 UG
Fatty acids, total saturated: 22.69 G
SFA 12:0: 0.11 G
SFA 14:0: 0.82 G
SFA 16:0: 14.09 G
SFA 18:0: 7.52 G
Fatty acids, total monounsaturated: 29.69 G
MUFA 16:1: 1.83 G
MUFA 18:1: 27.46 G
Fatty acids, total polyunsaturated: 6.58 G
PUFA 18:2: 5.77 G
PUFA 18:3: 0.64 G
PUFA 20:4: 0.14 G
Cholesterol: 86 MG
Tryptophan: 0.025 G
Threonine: 0.251 G
Isoleucine: 0.201 G
Leucine: 0.534 G
Lysine: 0.633 G
Methionine: 0.113 G
Cystine: 0.067 G
Phenylalanine: 0.286 G
Tyrosine: 0.124 G
Valine: 0.365 G
Arginine: 0.789 G
Histidine: 0.086 G
Alanine: 0.428 G
Aspartic acid: 0.631 G
Glutamic acid: 1.049 G
Glycine: 0.546 G
Proline: 0.406 G
Serine: 0.287 G
Pork, cured, separable fat (from ham and arm picnic), 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
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*.
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
CUT OF MEAT, COMPOSITE
Water: 31.06 G
Energy: 579 KCAL
Energy: 2423 kJ
Protein: 5.68 G
Total lipid (fat): 61.41 G
Ash: 1.77 G
Carbohydrate, by difference: 0.09 G
Calcium, Ca: 5 MG
Iron, Fe: 0.39 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 98 MG
Potassium, K: 105 MG
Sodium, Na: 505 MG
Zinc, Zn: 0.8 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 4.7 UG
Thiamin: 0.241 MG
Riboflavin: 0.068 MG
Niacin: 1.82 MG
Pantothenic acid: 0.23 MG
Vitamin B-6: 0.03 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 23.2 MG
Betaine: 1.5 MG
Vitamin B-12: 0.33 UG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 22.52 G
SFA 12:0: 0.11 G
SFA 14:0: 0.82 G
SFA 16:0: 13.99 G
SFA 18:0: 7.47 G
Fatty acids, total monounsaturated: 29.47 G
MUFA 16:1: 1.81 G
MUFA 18:1: 27.26 G
Fatty acids, total polyunsaturated: 6.53 G
PUFA 18:2: 5.73 G
PUFA 18:3: 0.63 G
PUFA 20:4: 0.13 G
Cholesterol: 68 MG
Tryptophan: 0.018 G
Threonine: 0.187 G
Isoleucine: 0.15 G
Leucine: 0.396 G
Lysine: 0.47 G
Methionine: 0.084 G
Cystine: 0.05 G
Phenylalanine: 0.212 G
Tyrosine: 0.092 G
Valine: 0.271 G
Arginine: 0.586 G
Histidine: 0.064 G
Alanine: 0.318 G
Aspartic acid: 0.469 G
Glutamic acid: 0.78 G
Glycine: 0.406 G
Proline: 0.302 G
Serine: 0.214 G
Pork, cured, shoulder, arm picnic, separable lean and fat, 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*.
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
SHOULDER (MEAT CUT)
Water: 54.73 G
Energy: 280 KCAL
Energy: 1172 kJ
Protein: 20.43 G
Total lipid (fat): 21.35 G
Ash: 3.51 G
Calcium, Ca: 10 MG
Iron, Fe: 0.95 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 221 MG
Potassium, K: 258 MG
Sodium, Na: 1072 MG
Zinc, Zn: 2.51 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 33.6 UG
Thiamin: 0.612 MG
Riboflavin: 0.19 MG
Niacin: 4.127 MG
Pantothenic acid: 0.559 MG
Vitamin B-6: 0.28 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 79.8 MG
Betaine: 5.4 MG
Vitamin B-12: 0.93 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 7.67 G
SFA 10:0: 0.03 G
SFA 12:0: 0.05 G
SFA 14:0: 0.28 G
SFA 16:0: 4.78 G
SFA 18:0: 2.5 G
Fatty acids, total monounsaturated: 10.14 G
MUFA 16:1: 0.67 G
MUFA 18:1: 9.35 G
Fatty acids, total polyunsaturated: 2.32 G
PUFA 18:2: 1.98 G
PUFA 18:3: 0.22 G
PUFA 20:4: 0.1 G
Cholesterol: 58 MG
Tryptophan: 0.227 G
Threonine: 0.885 G
Isoleucine: 0.861 G
Leucine: 1.602 G
Lysine: 1.728 G
Methionine: 0.516 G
Cystine: 0.294 G
Phenylalanine: 0.871 G
Tyrosine: 0.637 G
Valine: 0.894 G
Arginine: 1.403 G
Histidine: 0.683 G
Alanine: 1.088 G
Aspartic acid: 1.746 G
Glutamic acid: 3.005 G
Glycine: 0.958 G
Proline: 0.787 G
Serine: 0.755 G
Pork, cured, shoulder, arm picnic, separable lean only, 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*.
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
SHOULDER (MEAT CUT)
Water: 63.86 G
Energy: 170 KCAL
Energy: 711 kJ
Protein: 24.94 G
Total lipid (fat): 7.04 G
Ash: 4.16 G
Calcium, Ca: 11 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 243 MG
Potassium, K: 292 MG
Sodium, Na: 1231 MG
Zinc, Zn: 2.94 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.03 MG
Selenium, Se: 41.3 UG
Thiamin: 0.727 MG
Riboflavin: 0.226 MG
Niacin: 4.798 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.37 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 101.4 MG
Betaine: 6.8 MG
Vitamin B-12: 1.11 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 35 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin D3 (cholecalciferol): 0.9 UG
Fatty acids, total saturated: 2.36 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.09 G
SFA 16:0: 1.49 G
SFA 18:0: 0.72 G
Fatty acids, total monounsaturated: 3.23 G
MUFA 16:1: 0.27 G
MUFA 18:1: 2.96 G
Fatty acids, total polyunsaturated: 0.81 G
PUFA 18:2: 0.64 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.09 G
Cholesterol: 48 MG
Tryptophan: 0.299 G
Threonine: 1.109 G
Isoleucine: 1.094 G
Leucine: 1.98 G
Lysine: 2.115 G
Methionine: 0.659 G
Cystine: 0.375 G
Phenylalanine: 1.078 G
Tyrosine: 0.818 G
Valine: 1.082 G
Arginine: 1.62 G
Histidine: 0.894 G
Alanine: 1.473 G
Aspartic acid: 2.363 G
Glutamic acid: 4.067 G
Glycine: 1.297 G
Proline: 1.066 G
Serine: 1.022 G
Pork, cured, shoulder, blade roll, separable lean and fat, 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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
SHOULDER (MEAT CUT)
Water: 56.18 G
Energy: 287 KCAL
Energy: 1201 kJ
Protein: 17.28 G
Total lipid (fat): 23.48 G
Ash: 2.7 G
Carbohydrate, by difference: 0.37 G
Calcium, Ca: 7 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 156 MG
Potassium, K: 194 MG
Sodium, Na: 973 MG
Zinc, Zn: 2.45 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 28.6 UG
Vitamin C, total ascorbic acid: 3.2 MG
Thiamin: 0.46 MG
Riboflavin: 0.285 MG
Niacin: 2.377 MG
Pantothenic acid: 0.77 MG
Vitamin B-6: 0.21 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.05 UG
Fatty acids, total saturated: 8.38 G
SFA 10:0: 0.05 G
SFA 12:0: 0.04 G
SFA 14:0: 0.25 G
SFA 16:0: 5.12 G
SFA 18:0: 2.93 G
Fatty acids, total monounsaturated: 11.03 G
MUFA 16:1: 0.88 G
MUFA 18:1: 10.15 G
Fatty acids, total polyunsaturated: 2.51 G
PUFA 18:2: 2.15 G
PUFA 18:3: 0.36 G
Cholesterol: 67 MG
Tryptophan: 0.207 G
Threonine: 0.768 G
Isoleucine: 0.757 G
Leucine: 1.371 G
Lysine: 1.465 G
Methionine: 0.456 G
Cystine: 0.26 G
Phenylalanine: 0.746 G
Tyrosine: 0.567 G
Valine: 0.749 G
Arginine: 1.122 G
Histidine: 0.619 G
Alanine: 1.02 G
Aspartic acid: 1.636 G
Glutamic acid: 2.817 G
Glycine: 0.898 G
Proline: 0.738 G
Serine: 0.708 G
Pork, cured, shoulder, blade roll, 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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
SHOULDER (MEAT CUT)
Water: 59.13 G
Energy: 269 KCAL
Energy: 1125 kJ
Protein: 16.47 G
Total lipid (fat): 21.98 G
Ash: 3.85 G
Calcium, Ca: 7 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 199 MG
Potassium, K: 295 MG
Sodium, Na: 1250 MG
Zinc, Zn: 2.35 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.033 MG
Selenium, Se: 22 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.54 MG
Riboflavin: 0.22 MG
Niacin: 2.72 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.26 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.3 UG
Fatty acids, total saturated: 7.939 G
SFA 10:0: 0.04 G
SFA 12:0: 0.03 G
SFA 14:0: 0.269 G
SFA 16:0: 4.748 G
SFA 18:0: 2.853 G
Fatty acids, total monounsaturated: 9.755 G
MUFA 16:1: 0.728 G
MUFA 18:1: 9.026 G
Fatty acids, total polyunsaturated: 2.334 G
PUFA 18:2: 2.015 G
PUFA 18:3: 0.319 G
Cholesterol: 53 MG
Tryptophan: 0.198 G
Threonine: 0.733 G
Isoleucine: 0.722 G
Leucine: 1.307 G
Lysine: 1.397 G
Methionine: 0.435 G
Cystine: 0.248 G
Phenylalanine: 0.712 G
Tyrosine: 0.54 G
Valine: 0.714 G
Arginine: 1.07 G
Histidine: 0.59 G
Alanine: 0.972 G
Aspartic acid: 1.56 G
Glutamic acid: 2.685 G
Glycine: 0.856 G
Proline: 0.704 G
Serine: 0.675 G
Pork, ears
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
Pork, fresh, backfat, raw
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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*.
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FAT BACK
Water: 7.69 G
Energy: 812 KCAL
Energy: 3397 kJ
Protein: 2.92 G
Total lipid (fat): 88.69 G
Ash: 0.7 G
Calcium, Ca: 2 MG
Iron, Fe: 0.18 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 38 MG
Potassium, K: 65 MG
Sodium, Na: 11 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.018 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.084 MG
Riboflavin: 0.051 MG
Niacin: 0.985 MG
Pantothenic acid: 0.115 MG
Vitamin B-6: 0.04 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 15.4 MG
Betaine: 0.6 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin D (D2 + D3), International Units: 122 IU
Vitamin D (D2 + D3): 3.1 UG
Vitamin D3 (cholecalciferol): 3.1 UG
Fatty acids, total saturated: 32.21 G
SFA 10:0: 0.06 G
SFA 12:0: 0.19 G
SFA 14:0: 1.12 G
SFA 16:0: 19.45 G
SFA 18:0: 11.39 G
Fatty acids, total monounsaturated: 41.95 G
MUFA 16:1: 2.75 G
MUFA 18:1: 38.48 G
MUFA 20:1: 0.72 G
Fatty acids, total polyunsaturated: 10.35 G
PUFA 18:2: 9.5 G
PUFA 18:3: 0.74 G
PUFA 20:4: 0.11 G
Cholesterol: 57 MG
Tryptophan: 0.037 G
Threonine: 0.133 G
Isoleucine: 0.137 G
Leucine: 0.234 G
Lysine: 0.263 G
Methionine: 0.077 G
Cystine: 0.037 G
Phenylalanine: 0.117 G
Tyrosine: 0.102 G
Valine: 0.158 G
Arginine: 0.182 G
Histidine: 0.117 G
Alanine: 0.17 G
Aspartic acid: 0.271 G
Glutamic acid: 0.457 G
Glycine: 0.139 G
Proline: 0.117 G
Serine: 0.121 G
Pork, fresh, backribs, separable lean and fat, cooked, roasted
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
Water: 54.82 G
Energy: 292 KCAL
Energy: 1223 kJ
Protein: 23.01 G
Total lipid (fat): 21.51 G
Ash: 1.04 G
Calcium, Ca: 46 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 165 MG
Potassium, K: 240 MG
Sodium, Na: 94 MG
Zinc, Zn: 3.07 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 32.2 UG
Thiamin: 0.46 MG
Riboflavin: 0.331 MG
Niacin: 7.636 MG
Pantothenic acid: 1.26 MG
Vitamin B-6: 0.413 MG
Choline, total: 78.6 MG
Betaine: 3.1 MG
Vitamin B-12: 0.74 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 48 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Fatty acids, total saturated: 7.8 G
SFA 10:0: 0.022 G
SFA 12:0: 0.018 G
SFA 14:0: 0.281 G
SFA 15:0: 0.012 G
SFA 16:0: 4.775 G
SFA 17:0: 0.075 G
SFA 18:0: 2.58 G
SFA 20:0: 0.035 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 9.29 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.447 G
MUFA 18:1: 8.695 G
MUFA 18:1 c: 8.558 G
MUFA 20:1: 0.147 G
Fatty acids, total polyunsaturated: 3.529 G
PUFA 18:2: 3.141 G
PUFA 18:2 n-6 c,c: 3.105 G
PUFA 18:3: 0.147 G
PUFA 18:3 n-3 c,c,c (ALA): 0.131 G
PUFA 18:3i: 0.016 G
PUFA 20:2 n-6 c,c: 0.124 G
PUFA 20:3: 0.015 G
PUFA 20:4: 0.085 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.188 G
Fatty acids, total trans-monoenoic: 0.137 G
TFA 18:1 t: 0.137 G
TFA 18:2 t not further defined: 0.036 G
Fatty acids, total trans-polyenoic: 0.052 G
Cholesterol: 84 MG
Tryptophan: 0.274 G
Threonine: 1.012 G
Isoleucine: 1.089 G
Leucine: 1.894 G
Lysine: 2.046 G
Methionine: 0.631 G
Cystine: 0.259 G
Phenylalanine: 0.956 G
Tyrosine: 0.912 G
Valine: 1.164 G
Arginine: 1.483 G
Histidine: 0.936 G
Alanine: 1.318 G
Aspartic acid: 2.152 G
Glutamic acid: 3.515 G
Glycine: 1.04 G
Proline: 0.93 G
Serine: 0.961 G
Hydroxyproline: 0.08 G
Pork, fresh, backribs, separable lean and fat, raw
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
Water: 63.47 G
Energy: 224 KCAL
Energy: 936 kJ
Protein: 19.07 G
Total lipid (fat): 16.33 G
Ash: 1.03 G
Calcium, Ca: 31 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 154 MG
Potassium, K: 247 MG
Sodium, Na: 87 MG
Zinc, Zn: 2.54 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 30.7 UG
Thiamin: 0.457 MG
Riboflavin: 0.305 MG
Niacin: 6.776 MG
Pantothenic acid: 0.818 MG
Vitamin B-6: 0.422 MG
Choline, total: 65.5 MG
Betaine: 2.5 MG
Vitamin B-12: 0.56 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Fatty acids, total saturated: 5.783 G
SFA 10:0: 0.016 G
SFA 12:0: 0.014 G
SFA 14:0: 0.21 G
SFA 15:0: 0.009 G
SFA 16:0: 3.549 G
SFA 17:0: 0.055 G
SFA 18:0: 1.903 G
SFA 20:0: 0.026 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 6.861 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.342 G
MUFA 18:1: 6.41 G
MUFA 18:1 c: 6.309 G
MUFA 20:1: 0.107 G
Fatty acids, total polyunsaturated: 2.676 G
PUFA 18:2: 2.368 G
PUFA 18:2 n-6 c,c: 2.341 G
PUFA 18:3: 0.11 G
PUFA 18:3 n-3 c,c,c (ALA): 0.098 G
PUFA 18:3i: 0.012 G
PUFA 20:2 n-6 c,c: 0.092 G
PUFA 20:3: 0.011 G
PUFA 20:4: 0.08 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.141 G
Fatty acids, total trans-monoenoic: 0.101 G
TFA 18:1 t: 0.101 G
TFA 18:2 t not further defined: 0.027 G
Fatty acids, total trans-polyenoic: 0.039 G
Cholesterol: 69 MG
Tryptophan: 0.221 G
Threonine: 0.818 G
Isoleucine: 0.88 G
Leucine: 1.53 G
Lysine: 1.654 G
Methionine: 0.51 G
Cystine: 0.21 G
Phenylalanine: 0.773 G
Tyrosine: 0.737 G
Valine: 0.94 G
Arginine: 1.198 G
Histidine: 0.756 G
Alanine: 1.065 G
Aspartic acid: 1.739 G
Glutamic acid: 2.84 G
Glycine: 0.84 G
Proline: 0.752 G
Serine: 0.776 G
Hydroxyproline: 0.065 G
Pork, fresh, belly, raw
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
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: 36.74 G
Energy: 518 KCAL
Energy: 2167 kJ
Protein: 9.34 G
Total lipid (fat): 53.01 G
Ash: 0.49 G
Calcium, Ca: 5 MG
Iron, Fe: 0.52 MG
Magnesium, Mg: 4 MG
Phosphorus, P: 108 MG
Potassium, K: 185 MG
Sodium, Na: 32 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.052 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 8 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.396 MG
Riboflavin: 0.242 MG
Niacin: 4.647 MG
Pantothenic acid: 0.256 MG
Vitamin B-6: 0.13 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.84 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.39 MG
Tocopherol, gamma: 0.08 MG
Tocotrienol, alpha: 0.02 MG
Fatty acids, total saturated: 19.33 G
SFA 10:0: 0.04 G
SFA 12:0: 0.06 G
SFA 14:0: 0.7 G
SFA 16:0: 11.92 G
SFA 18:0: 6.49 G
Fatty acids, total monounsaturated: 24.7 G
MUFA 16:1: 1.5 G
MUFA 18:1: 22.77 G
MUFA 20:1: 0.43 G
Fatty acids, total polyunsaturated: 5.65 G
PUFA 18:2: 5.03 G
PUFA 18:3: 0.48 G
PUFA 20:4: 0.14 G
Cholesterol: 72 MG
Pork, fresh, blade, (chops), boneless, separable lean and fat, cooked, broiled
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
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
SHOULDER (MEAT CUT)
Water: 62.14 G
Energy: 202 KCAL
Energy: 847 kJ
Protein: 24.73 G
Total lipid (fat): 11.13 G
Ash: 1.16 G
Carbohydrate, by difference: 0.83 G
Calcium, Ca: 8 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 271 MG
Potassium, K: 407 MG
Sodium, Na: 58 MG
Zinc, Zn: 2.32 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 44.6 UG
Thiamin: 0.637 MG
Riboflavin: 0.252 MG
Niacin: 7.698 MG
Pantothenic acid: 1.146 MG
Vitamin B-6: 0.515 MG
Choline, total: 71.2 MG
Betaine: 2.6 MG
Vitamin B-12: 0.68 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 3.28 G
SFA 8:0: 0.001 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.119 G
SFA 15:0: 0.003 G
SFA 16:0: 2.03 G
SFA 17:0: 0.017 G
SFA 18:0: 1.063 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 3.911 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.204 G
MUFA 18:1: 3.641 G
MUFA 18:1 c: 1.973 G
MUFA 20:1: 0.064 G
Fatty acids, total polyunsaturated: 1.471 G
PUFA 18:2: 1.285 G
PUFA 18:2 n-6 c,c: 0.761 G
PUFA 18:3: 0.054 G
PUFA 18:3 n-3 c,c,c (ALA): 0.031 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.031 G
PUFA 20:3: 0.004 G
PUFA 20:4: 0.064 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.035 G
Fatty acids, total trans-monoenoic: 0.028 G
TFA 18:1 t: 0.028 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 77 MG
Tryptophan: 0.294 G
Threonine: 1.088 G
Isoleucine: 1.171 G
Leucine: 2.036 G
Lysine: 2.199 G
Methionine: 0.678 G
Cystine: 0.279 G
Phenylalanine: 1.028 G
Tyrosine: 0.98 G
Valine: 1.251 G
Arginine: 1.594 G
Histidine: 1.006 G
Alanine: 1.417 G
Aspartic acid: 2.313 G
Glutamic acid: 3.778 G
Glycine: 1.118 G
Proline: 1 G
Serine: 1.033 G
Hydroxyproline: 0.086 G
Pork, fresh, carcass, separable lean and fat, raw
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
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, OTHER
Water: 49.83 G
Energy: 376 KCAL
Energy: 1573 kJ
Protein: 13.91 G
Total lipid (fat): 35.07 G
Ash: 0.72 G
Calcium, Ca: 19 MG
Iron, Fe: 0.69 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 155 MG
Potassium, K: 253 MG
Sodium, Na: 42 MG
Zinc, Zn: 1.59 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 28.4 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.595 MG
Riboflavin: 0.207 MG
Niacin: 3.846 MG
Pantothenic acid: 0.526 MG
Vitamin B-6: 0.284 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Fatty acids, total saturated: 12.44 G
SFA 10:0: 0.03 G
SFA 12:0: 0.05 G
SFA 14:0: 0.44 G
SFA 16:0: 7.65 G
SFA 18:0: 4.2 G
Fatty acids, total monounsaturated: 15.93 G
MUFA 16:1: 0.99 G
MUFA 18:1: 14.66 G
MUFA 20:1: 0.27 G
Fatty acids, total polyunsaturated: 3.8 G
PUFA 18:2: 3.3 G
PUFA 18:3: 0.29 G
PUFA 20:4: 0.11 G
Cholesterol: 74 MG
Tryptophan: 0.16 G
Threonine: 0.61 G
Isoleucine: 0.616 G
Leucine: 1.088 G
Lysine: 1.23 G
Methionine: 0.347 G
Cystine: 0.169 G
Phenylalanine: 0.547 G
Tyrosine: 0.454 G
Valine: 0.737 G
Arginine: 0.911 G
Histidine: 0.509 G
Alanine: 0.832 G
Aspartic acid: 1.249 G
Glutamic acid: 2.062 G
Glycine: 0.868 G
Proline: 0.672 G
Serine: 0.574 G
Pork, fresh, composite of separable fat, with added solution, 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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
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, COMPOSITE
Water: 28.28 G
Energy: 585 KCAL
Energy: 2449 kJ
Protein: 10.06 G
Total lipid (fat): 60.42 G
Ash: 0.93 G
Carbohydrate, by difference: 0.32 G
Calcium, Ca: 36 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 160 MG
Potassium, K: 214 MG
Sodium, Na: 125 MG
Zinc, Zn: 1.13 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 15.1 UG
Thiamin: 0.246 MG
Riboflavin: 0.139 MG
Niacin: 3.93 MG
Pantothenic acid: 0.513 MG
Vitamin B-6: 0.234 MG
Choline, total: 46 MG
Betaine: 2 MG
Vitamin B-12: 1.4 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 61 IU
Vitamin D (D2 + D3): 1.5 UG
Vitamin D3 (cholecalciferol): 1.5 UG
Fatty acids, total saturated: 21.382 G
SFA 10:0: 0.044 G
SFA 12:0: 0.044 G
SFA 14:0: 0.745 G
SFA 15:0: 0.036 G
SFA 16:0: 12.889 G
SFA 17:0: 0.224 G
SFA 18:0: 7.289 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 24.9 G
MUFA 14:1: 0.013 G
MUFA 16:1: 1.115 G
MUFA 17:1: 0.088 G
MUFA 18:1: 23.268 G
MUFA 18:1 c: 22.822 G
MUFA 20:1: 0.416 G
Fatty acids, total polyunsaturated: 8.49 G
PUFA 18:2: 7.624 G
PUFA 18:2 n-6 c,c: 7.413 G
PUFA 18:3: 0.38 G
PUFA 18:3 n-3 c,c,c (ALA): 0.362 G
PUFA 18:3 n-6 c,c,c: 0.018 G
PUFA 20:2 n-6 c,c: 0.297 G
PUFA 20:3: 0.051 G
PUFA 20:4: 0.138 G
Fatty acids, total trans: 0.656 G
Fatty acids, total trans-monoenoic: 0.445 G
TFA 18:1 t: 0.445 G
TFA 18:2 t,t: 0.211 G
Cholesterol: 81 MG
Tryptophan: 0.106 G
Threonine: 0.451 G
Isoleucine: 0.495 G
Leucine: 0.857 G
Lysine: 0.933 G
Methionine: 0.277 G
Cystine: 0.116 G
Phenylalanine: 0.423 G
Tyrosine: 0.383 G
Valine: 0.525 G
Arginine: 0.669 G
Histidine: 0.434 G
Alanine: 0.59 G
Aspartic acid: 0.984 G
Glutamic acid: 1.605 G
Glycine: 0.453 G
Proline: 0.407 G
Serine: 0.435 G
Hydroxyproline: 0.026 G
Pork, fresh, composite of separable fat, with added solution, raw
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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
LIQUID INJECTED Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
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, COMPOSITE
Water: 38.32 G
Energy: 508 KCAL
Energy: 2126 kJ
Protein: 9.27 G
Total lipid (fat): 52.33 G
Ash: 0.72 G
Calcium, Ca: 22 MG
Iron, Fe: 0.47 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 121 MG
Potassium, K: 191 MG
Sodium, Na: 81 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 11.1 UG
Thiamin: 0.204 MG
Riboflavin: 0.103 MG
Niacin: 3.23 MG
Pantothenic acid: 0.611 MG
Vitamin B-6: 0.275 MG
Choline, total: 34.3 MG
Betaine: 1.7 MG
Vitamin B-12: 1.47 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Fatty acids, total saturated: 18.488 G
SFA 8:0: 0.001 G
SFA 10:0: 0.039 G
SFA 12:0: 0.038 G
SFA 14:0: 0.646 G
SFA 15:0: 0.029 G
SFA 16:0: 11.205 G
SFA 17:0: 0.183 G
SFA 18:0: 6.252 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 21.538 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.985 G
MUFA 18:1: 20.184 G
MUFA 18:1 c: 19.797 G
MUFA 20:1: 0.358 G
Fatty acids, total polyunsaturated: 7.532 G
PUFA 18:2: 6.785 G
PUFA 18:2 n-6 c,c: 6.592 G
PUFA 18:3: 0.328 G
PUFA 18:3 n-3 c,c,c (ALA): 0.315 G
PUFA 18:3 n-6 c,c,c: 0.014 G
PUFA 20:2 n-6 c,c: 0.259 G
PUFA 20:3: 0.043 G
PUFA 20:4: 0.118 G
Fatty acids, total trans: 0.579 G
Fatty acids, total trans-monoenoic: 0.387 G
TFA 18:1 t: 0.387 G
TFA 18:2 t,t: 0.193 G
Cholesterol: 83 MG
Tryptophan: 0.098 G
Threonine: 0.416 G
Isoleucine: 0.456 G
Leucine: 0.789 G
Lysine: 0.859 G
Methionine: 0.255 G
Cystine: 0.107 G
Phenylalanine: 0.389 G
Tyrosine: 0.353 G
Valine: 0.484 G
Arginine: 0.617 G
Histidine: 0.4 G
Alanine: 0.544 G
Aspartic acid: 0.906 G
Glutamic acid: 1.479 G
Glycine: 0.417 G
Proline: 0.375 G
Serine: 0.401 G
Hydroxyproline: 0.024 G
Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
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, COMPOSITE
Water: 65.99 G
Energy: 211 KCAL
Energy: 884 kJ
Protein: 18.22 G
Total lipid (fat): 14.79 G
Ash: 0.88 G
Calcium, Ca: 11 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 195 MG
Potassium, K: 319 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.27 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 28.5 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.622 MG
Riboflavin: 0.255 MG
Niacin: 4.73 MG
Pantothenic acid: 0.899 MG
Vitamin B-6: 0.504 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 34.7 MG
Betaine: 1.7 MG
Vitamin B-12: 0.67 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 29 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 4.918 G
SFA 10:0: 0.007 G
SFA 12:0: 0.011 G
SFA 14:0: 0.179 G
SFA 15:0: 0.001 G
SFA 16:0: 3.141 G
SFA 17:0: 0.015 G
SFA 18:0: 1.693 G
SFA 20:0: 0.006 G
Fatty acids, total monounsaturated: 6.102 G
MUFA 16:1: 0.377 G
MUFA 18:1: 5.82 G
MUFA 18:1 c: 2.188 G
MUFA 20:1: 0.102 G
Fatty acids, total polyunsaturated: 1.726 G
PUFA 18:2: 1.506 G
PUFA 18:2 n-6 c,c: 0.701 G
PUFA 18:3: 0.091 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.023 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.116 G
Fatty acids, total trans: 0.034 G
Fatty acids, total trans-monoenoic: 0.022 G
TFA 18:1 t: 0.036 G
TFA 18:2 t,t: 0.02 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 69 MG
Tryptophan: 0.205 G
Threonine: 0.816 G
Isoleucine: 0.863 G
Leucine: 1.498 G
Lysine: 1.657 G
Methionine: 0.485 G
Cystine: 0.218 G
Phenylalanine: 0.744 G
Tyrosine: 0.654 G
Valine: 0.963 G
Arginine: 1.19 G
Histidine: 0.742 G
Alanine: 1.073 G
Aspartic acid: 1.723 G
Glutamic acid: 2.841 G
Glycine: 0.915 G
Proline: 0.774 G
Serine: 0.771 G
Hydroxyproline: 0.024 G
Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, 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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
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, COMPOSITE
Water: 62.53 G
Energy: 201 KCAL
Energy: 839 kJ
Protein: 27.51 G
Total lipid (fat): 9.21 G
Ash: 1.11 G
Calcium, Ca: 18 MG
Iron, Fe: 1 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 231 MG
Potassium, K: 357 MG
Sodium, Na: 55 MG
Zinc, Zn: 2.9 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 44.2 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.672 MG
Riboflavin: 0.311 MG
Niacin: 6.503 MG
Pantothenic acid: 0.725 MG
Vitamin B-6: 0.577 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 65.2 MG
Betaine: 2.5 MG
Vitamin B-12: 0.68 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 31 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 3.092 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.107 G
SFA 16:0: 1.919 G
SFA 17:0: 0.01 G
SFA 18:0: 1 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 3.908 G
MUFA 16:1: 0.249 G
MUFA 17:1: 0.001 G
MUFA 18:1: 3.561 G
MUFA 18:1 c: 1.439 G
MUFA 20:1: 0.072 G
Fatty acids, total polyunsaturated: 0.863 G
PUFA 18:2: 0.738 G
PUFA 18:2 n-6 c,c: 0.356 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:4: 0.064 G
Fatty acids, total trans: 0.032 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
TFA 18:2 t,t: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 84 MG
Tryptophan: 0.319 G
Threonine: 1.246 G
Isoleucine: 1.322 G
Leucine: 2.278 G
Lysine: 2.514 G
Methionine: 0.743 G
Cystine: 0.334 G
Phenylalanine: 1.128 G
Tyrosine: 1.004 G
Valine: 1.464 G
Arginine: 1.772 G
Histidine: 1.145 G
Alanine: 1.609 G
Aspartic acid: 2.624 G
Glutamic acid: 4.351 G
Glycine: 1.272 G
Proline: 1.109 G
Serine: 1.164 G
Hydroxyproline: 0.036 G
Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder), separable lean only, raw
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.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
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 KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not 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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
NO FOOD CONTACT SURFACE PRESENT Used when the product is neither packed nor coated with a protective coating.
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, COMPOSITE
Water: 73.17 G
Energy: 134 KCAL
Energy: 562 kJ
Protein: 21.2 G
Total lipid (fat): 4.86 G
Ash: 1 G
Calcium, Ca: 13 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 216 MG
Potassium, K: 363 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.21 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.5 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.642 MG
Riboflavin: 0.254 MG
Niacin: 5.573 MG
Pantothenic acid: 0.936 MG
Vitamin B-6: 0.644 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 49.9 MG
Betaine: 2.5 MG
Vitamin B-12: 0.64 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 19 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 1.625 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.058 G
SFA 16:0: 1.027 G
SFA 17:0: 0.008 G
SFA 18:0: 0.525 G
SFA 20:0: 0.001 G
Fatty acids, total monounsaturated: 2.063 G
MUFA 16:1: 0.127 G
MUFA 17:1: 0.001 G
MUFA 18:1: 1.904 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.519 G
PUFA 18:2: 0.44 G
PUFA 18:3: 0.02 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.049 G
Fatty acids, total trans: 0.024 G
Cholesterol: 64 MG
Tryptophan: 0.238 G
Threonine: 0.957 G
Isoleucine: 1.027 G
Leucine: 1.773 G
Lysine: 1.947 G
Methionine: 0.577 G
Cystine: 0.253 G
Phenylalanine: 0.877 G
Tyrosine: 0.785 G
Valine: 1.121 G
Arginine: 1.382 G
Histidine: 0.894 G
Alanine: 1.242 G
Aspartic acid: 2.04 G
Glutamic acid: 3.364 G
Glycine: 0.971 G
Proline: 0.855 G
Serine: 0.904 G
Hydroxyproline: 0.037 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org