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Ham, cured

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 54 g 20 Estimated value.
Kilojoules 1192 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 286 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 20 g 20 Estimated value.
Saturated fatty acids 6.6 g 71 Calculated from the percentual content of fat in a similar food item.
C12:0 0.03 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C14:0 0.29 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C16:0 4.45 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:0 2.21 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Transunsaturated fatty acids 0.2 g 71 Calculated from the percentual content of fat in a similar food item.
Cis-mono unsaturated fatty acids 9.4 g 71 Calculated from the percentual content of fat in a similar food item.
C16:1 sum 0.6 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:1 sum 8.61 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids 2.8 g 71 Calculated from the percentual content of fat in a similar food item.
C18:2n-6 1.95 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:3n-3 0.16 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:3n-3 0.02 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:3n-6 0.03 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:4n-3 0 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:4n-6 0.17 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:5n-3 (EPA) 0.01 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C22:5n-3 (DPA) 0.04 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C22:6n-3 (DHA) 0.03 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids, n-3 0.28 g 73r Calculated as the sum of omega-3 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids, n-6 2.23 g 74r Calculated as the sum of omega-6 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cholesterol 90 mg 71 Calculated from the percentual content of fat in a similar food item.
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 26.6 g 20 Estimated value.
Salt 8.6 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4 µg 20 Estimated value.
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E 0.3 alfa-TE 20 Estimated value.
Thiamin 0.67 mg 20 Estimated value.
Riboflavin 0.2 mg 20 Estimated value.
Niacin 7.3 mg 20 Estimated value.
Vitamin B6 0.16 mg 20 Estimated value.
Folate 2 µg 20 Estimated value.
Vitamin B12 0.4 µg 20 Estimated value.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 15 mg 20 Estimated value.
Iron 1.3 mg 20 Estimated value.
Sodium 3460 mg 20 Estimated value.
Potassium 260 mg 20 Estimated value.
Magnesium 17 mg 20 Estimated value.
Zinc 1.6 mg 20 Estimated value.
Selenium 13 µg 20 Estimated value.
Copper 0.07 mg 20 Estimated value.
Phosphorus 210 mg 20 Estimated value.
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 Sausage or luncheon meat (US CFR)
A0797 Preserved meat (EUROFIR)
B1136 Swine
C0125 Skeletal meat part, without bone or shell
E0145 Sliced, thin, below 0.5 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0001 Treatment applied not known
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0043 Shoulder (meat cut)

Food Groups