Pork, ham, bayonne style, deboned - Nutrition data & facts, nutritional informationHome » Meat and meat products » Delicatessen

Pork, ham, bayonne style, deboned

Sus scrofa

	Energy Distribution % of total food energy
	Protein, total	43.3 %
	Fat, total	55.9 %
	Carbohydrate, total	0.8 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	804	kJ
Protein, total	20.8	g
total-N	3.3	g
Fat, total	12	g
saturated fatty acids	4.7	g
monounsaturated fatty acids	5.4	g
polyunsaturated fatty acids	0.9	g
Carbohydrate, total	0.4	g
carbohydrate, available	0.4	g
dietary fibre	0	g
Alcohol	0	g
Ash	4.6	g
Moisture	62.2	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.606	μg
D3 cholecalciferol	0.121	μg
25-hydroxycholecalciferol	0.097	μg
Vitamin E	0.1	aTE
alpha-tocopherol	0.1	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.75	mg
Vitamin B2, riboflavin	0.23	mg
Niacin equivalents	7.47	NE
niacin	3.8	mg
tryptophan	3.67	mg
Vitamin B6	0.436	mg
Pantothenic Acid	0.6	mg
Biotin	2.6	μg
Folates	1.5	μg
Vitamin B12	0.65	μg
Vitamin C	0	mg

Minerals
Sodium, Na	1457	mg
Potassium, K	231	mg
Calcium, Ca	7	mg
Magnesium, Mg	25	mg
Phosphorus, P	188	mg
Iron, Fe	0.95	mg
Copper, Cu	0.075	mg
Zinc, Zn	1.9	mg
Iodine, I	1	μg
Manganese, Mn	0.014	mg
Chromium, Cr	5.3	μg
Selenium, Se	6.9	μg
Nickel, Ni	2.5	μg

Carbohydrates
Starch	0	g

Lipids
C 14:0	0.179	g
C 15:0	0	g
C 16:0	3.03	g
C 17:0	0	g
C 18:0	1.54	g
C 16:1	0.38	g
C 18:1, n-9	4.89	g
C 20:1, n-11	0.078	g
C 18:2, n-6	0.814	g
C 18:3, n-3	0.067	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	4.75	g
Sum monounsaturated	5.35	g
Sum polyunsaturated	0.88	g
Sum n-3 fatty acids	0.067	g
Sum n-6 fatty acids	0.814	g
Trans fatty acids	0.022	g

Cholesterol
Cholesterol	67	mg

Amino acids
Isoleucin	1000	mg
Leucine	1500	mg
Lysine	1900	mg
Methionine	530	mg
Cystine	140	mg
Phenylalanine	770	mg
Tyrosine	700	mg
Threonine	870	mg
Tryptophan	220	mg
Valine	1100	mg
Arginine	1200	mg
Histidine	770	mg
Alanine	1200	mg
Aspartic acid	1900	mg
Glutamic acid	2800	mg
Glycine	1000	mg
Proline	800	mg
Serine	830	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0543