Ham, sliced, regular (approximately 11% fat)
NDB #07029
USDA Nutrient Database for Standard Reference, Release 11-1 (August 1997)
| Nutrient | Units |
Value per 100 g, edible portion |
N | SE |
|---|---|---|---|---|
| Proximates | ||||
| Water | g | 64.640 | 90 | .451 |
| Energy | calories (kcal*) | 182.000 | 0 | 0.000 |
| Energy | kj | 761.000 | 0 | 0.000 |
| Protein | g | 17.560 | 90 | .226 |
| Total lipid (fat) | g | 10.570 | 10 | .510 |
| Carbohydrate, by difference | g | 3.110 | 0 | 0.000 |
| Fiber, total dietary | g | 0.000 | 0 | 0.000 |
| Ash | g | 4.110 | 9 | .144 |
| Minerals | ||||
| Calcium, Ca | mg | 7.000 | 2 | 3.000 |
| Iron, Fe | mg | .990 | 9 | .103 |
| Magnesium, Mg | mg | 19.000 | 9 | 1.190 |
| Phosphorus, P | mg | 247.000 | 12 | 10.045 |
| Potassium, K | mg | 332.000 | 10 | 22.680 |
| Sodium, Na | mg | 1317.000 | 10 | 99.870 |
| Zinc, Zn | mg | 2.140 | 8 | .109 |
| Copper, Cu | mg | .100 | 7 | .008 |
| Manganese, Mn | mg | .031 | 4 | .002 |
| Vitamins | ||||
| Vitamin C, ascorbic acid | mg | 0.000 | 0 | 0.000 |
| Thiamin | mg | .863 | 9 | .048 |
| Riboflavin | mg | .252 | 8 | .013 |
| Niacin | mg | 5.251 | 8 | .276 |
| Pantothenic acid | mg | .450 | 3 | .110 |
| Vitamin B6 | mg | .340 | 8 | .014 |
| Folate | mcg | 3.000 | 0 | 0.000 |
| Vitamin B-12 | mcg | .830 | 7 | .085 |
| Vitamin A, IU | IU | 0.000 | 0 | 0.000 |
| Vitamin A, RE | mcg_RE | 0.000 | 0 | 0.000 |
| Vitamin E | mg_ATE | .290 | 0 | 0.000 |
| Lipids | ||||
| Fatty acids, saturated | g | 3.390 | 0 | 0.000 |
| 4:0 butyric | g | 0.000 | 0 | 0.000 |
| 6:0 caproic | g | 0.000 | 0 | 0.000 |
| 8:0 caprylic | g | 0.000 | 0 | 0.000 |
| 10:0 capric | g | .020 | 7 | .006 |
| 12:0 lauric | g | .020 | 7 | .005 |
| 14:0 myristic | g | .150 | 7 | .012 |
| 16:0 palmitic | g | 2.130 | 7 | .164 |
| 18:0 stearic | g | 1.080 | 7 | .077 |
| Fatty acids, monounsaturated | g | 4.950 | 0 | 0.000 |
| 16:1 palmitoleic | g | .430 | 7 | .022 |
| 18:1 oleic | g | 4.520 | 7 | .373 |
| 20:1 gadoleic | g | 0.000 | 0 | 0.000 |
| 22:1 erucic | g | 0.000 | 0 | 0.000 |
| Fatty acids, polyunsaturated | g | 1.210 | 0 | 0.000 |
| 18:2 linoleic | g | 1.040 | 7 | .076 |
| 18:3 linolenic | g | .170 | 7 | .025 |
| 18:4 parinaric | g | 0.000 | 0 | 0.000 |
| 20:4 arachidonic | g | 0.000 | 0 | 0.000 |
| 20:5 timnodonic | g | 0.000 | 0 | 0.000 |
| 22:5 clupanodonic | g | 0.000 | 0 | 0.000 |
| 22:6 docosahexaenoic | g | 0.000 | 0 | 0.000 |
| Cholesterol | mg | 57.000 | 7 | 3.761 |
| Phytosterols | mg | 0.000 | 0 | 0.000 |
| Amino acids | ||||
| Tryptophan | g | .211 | 2 | 0.000 |
| Threonine | g | .781 | 10 | 0.000 |
| Isoleucine | g | .770 | 10 | 0.000 |
| Leucine | g | 1.394 | 10 | 0.000 |
| Lysine | g | 1.489 | 10 | 0.000 |
| Methionine | g | .464 | 10 | 0.000 |
| Cystine | g | .264 | 2 | 0.000 |
| Phenylalanine | g | .759 | 10 | 0.000 |
| Tyrosine | g | .576 | 10 | 0.000 |
| Valine | g | .762 | 10 | 0.000 |
| Arginine | g | 1.141 | 10 | 0.000 |
| Histidine | g | .629 | 10 | 0.000 |
| Alanine | g | 1.037 | 10 | 0.000 |
| Aspartic acid | g | 1.664 | 10 | 0.000 |
| Glutamic acid | g | 2.863 | 10 | 0.000 |
| Glycine | g | .913 | 10 | 0.000 |
| Proline | g | .750 | 10 | 0.000 |
| Serine | g | .719 | 10 | 0.000 |
* In the U.S., food energy is scientifically expressed in kilocalories (kcal). A kilocalorie is the amount of energy needed to raise the temperature of 1 kilogram of water one degree Celsius from 15° to 16° at one atmosphere. The true calorie, sometimes referred to as a "small calorie," is the amount of energy needed to raise the temperature of one gram of water one degree Celsius from 15° to 16° at one atmosphere. A kilocalorie is equal to 1,000 calories. While the term "calorie" technically applies to the "small calorie," in common usage, such as in reference to food energy, the term "calorie" is actually a kilocalorie. Internationally, most countries express food energy in kilojoules (kJ). One kcal equals 4.184 kJ. The USDA Nutrient Database for Standard Reference contains values for both kilocalories and kilojoules.