Pork vs Ham
Nutrition comparison per 100g · USDA SR Legacy & USDA Foundation Foods
Ham, sliced, restaurant is higher in more vitamins & minerals
Calories (kcal)
Pork 229
Ham 121
Protein (g)
Pork 26.7
Ham 19.6
Carbs (g)
Pork 0
Ham 2.36
Fat (g)
Pork 13.6
Ham 3.68
Fiber (g)
Pork 0
Ham —
Quick answers
Which has more protein?
Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, cooked, pan-broiled — 26.7g vs 19.6g per 100g.
Which has fewer calories?
Ham, sliced, restaurant — 121 vs 229 kcal per 100g.
Which is more nutrient-dense?
Ham, sliced, restaurant scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Pork | Ham | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 229 kcal | 121 kcal | +89% |
| Macronutrients | |||
| Water | 59.4 g | 70.7 g | -16% |
| Protein | 26.7 g | 19.6 g | +36% |
| Total lipid (fat) | 13.6 g | 3.68 g | +270% |
| Carbohydrate, by difference | 0 g | 2.36 g | -100% |
| Fiber, total dietary | 0 g | — | |
| Sugars, Total | — | 2.20 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 4.89 g | 1.25 g | +291% |
| Fatty acids, total monounsaturated | 5.93 g | 1.60 g | +271% |
| Fatty acids, total trans | 0.081 g | 0.017 g | +376% |
| Cholesterol | 75.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.550 mg | — | |
| Riboflavin (Vitamin B2) | 0.234 mg | — | |
| Niacin (Vitamin B3) | 8.40 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.788 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.355 mg | — | |
| Biotin (Vitamin B7) | 0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 73.0 mg | — | |
| Vitamin B-12 — Cobalamin | 0.610 ug | — | |
| Vitamin A, RAE | 5.00 ug | — | |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.170 mg | — | |
| Vitamin D (D2 + D3) | 0.300 ug | — | |
| Minerals | |||
| Calcium, Ca | 9.00 mg | 6.00 mg | +50% |
| Iron, Fe | 0.620 mg | 0.860 mg | -28% |
| Magnesium, Mg | 25.0 mg | 20.3 mg | +23% |
| Phosphorus, P | 222 mg | 246 mg | -10% |
| Potassium, K | 366 mg | 484 mg | -24% |
| Sodium, Na | 86.0 mg | 1030 mg | -92% |
| Zinc, Zn | 1.60 mg | 1.76 mg | -9% |
| Copper, Cu | 0.064 mg | 0.041 mg | +56% |
| Manganese, Mn | 0 mg | 0.015 mg | -100% |
| Selenium, Se | 47.8 ug | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 121 kcal | |
| Energy (Atwater Specific Factors) | — | 126 kcal | |
| Energy | 958 kj | 507 kj | +89% |
| Nitrogen | — | 3.14 g | |
| Total fat (NLEA) | — | 3.54 g | |
| Ash | 1.00 g | 3.63 g | -72% |
| Total Sugars | 0 g | — | |
| Sucrose | — | 0.400 g | |
| Glucose | — | 1.80 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 0 ug | — | |
| Betaine | 3.90 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 5.00 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 16.0 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 10.0 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0.300 ug | — | |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 5:0 | — | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 7:0 | — | 0 g | |
| SFA 8:0 (Caprylic acid) | 0 g | 0.001 g | -100% |
| SFA 9:0 | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.025 g | 0.004 g | +525% |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | 0.014 g | 0.003 g | +367% |
| SFA 14:0 (Myristic acid) | 0.182 g | 0.043 g | +323% |
| SFA 15:0 (Pentadecanoic acid) | 0.009 g | 0.002 g | +350% |
| SFA 16:0 (Palmitic acid) | 3.05 g | 0.733 g | +316% |
| SFA 17:0 (Margaric acid) | 0.043 g | 0.008 g | +437% |
| SFA 18:0 (Stearic acid) | 1.54 g | 0.367 g | +321% |
| SFA 20:0 (Arachidic acid) | 0.023 g | 0.005 g | +360% |
| SFA 21:0 | — | 0 g | |
| SFA 22:0 (Behenic acid) | 0.002 g | 0.002 g | = |
| SFA 23:0 | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | 0 g | 0 g | = |
| MUFA 12:1 | — | 0 g | |
| MUFA 14:1 (Myristoleic acid) | 0.002 g | — | |
| MUFA 14:1 c | — | 0.001 g | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.311 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.108 g | 0.086 g | +26% |
| MUFA 17:1 (Heptadecenoic acid) | 0.007 g | 0.007 g | = |
| MUFA 17:1 c | — | 0.007 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 5.51 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 5.45 g | 1.38 g | +295% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.099 g | — | |
| MUFA 20:1 c | — | 0.023 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | 0 g | = |
| MUFA 22:1 n-9 | — | 0 g | |
| MUFA 22:1 n-11 | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 2.20 g | 0.675 g | +226% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.94 g | — | |
| PUFA 18:2 c | — | 0.479 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 1.92 g | 0.477 g | +303% |
| PUFA 18:2 CLAs | 0.002 g | 0.002 g | = |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.077 g | — | |
| PUFA 18:3 c | — | 0.018 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.073 g | 0.016 g | +356% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.003 g | 0.002 g | +50% |
| PUFA 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 c | — | 0.017 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.076 g | 0.017 g | +347% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.018 g | — | |
| PUFA 20:3 c | — | 0.011 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | 0.003 g | -33% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.007 g | 0.008 g | -13% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 22:3 | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.071 g | 0.059 g | +20% |
| PUFA 20:4c | — | 0.059 g | |
| PUFA 20:5c | — | 0.001 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0.001 g | -100% |
| PUFA 22:2 (Docosadienoic acid) | — | 0 g | |
| PUFA 22:5 c | — | 0.006 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.008 g | 0.010 g | -20% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.009 g | 0.006 g | +50% |
| PUFA 22:6 c | — | 0.001 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0.001 g | +100% |
| Fatty acids, total trans-monoenoic | 0.067 g | 0.010 g | +570% |
| TFA 14:1 t | — | 0 g | |
| TFA 16:1 t | 0.001 g | 0 g | |
| TFA 18:1 t | 0.066 g | 0.009 g | +633% |
| TFA 20:1 t | — | 0 g | |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | — | 0.001 g | |
| TFA 18:2 t not further defined | 0.015 g | 0.001 g | +1400% |
| Fatty acids, total trans-polyenoic | 0.015 g | 0 g | |
| TFA 18:3 t | — | 0 g | |
| Tryptophan (EAA) | 0.282 g | — | |
| Threonine (EAA) | 1.20 g | — | |
| Isoleucine (EAA, BCAA) | 1.31 g | — | |
| Leucine (EAA, BCAA) | 2.27 g | — | |
| Lysine (EAA) | 2.47 g | — | |
| Methionine (EAA) | 0.735 g | — | |
| Cystine (conditionally essential) | 0.308 g | — | |
| Phenylalanine (EAA) | 1.12 g | — | |
| Tyrosine (conditionally essential) | 1.02 g | — | |
| Valine (EAA, BCAA) | 1.39 g | — | |
| Arginine (conditionally essential) | 1.77 g | — | |
| Histidine (EAA) | 1.15 g | — | |
| Alanine | 1.56 g | — | |
| Aspartic acid | 2.61 g | — | |
| Glutamic acid | 4.25 g | — | |
| Glycine (conditionally essential) | 1.20 g | — | |
| Proline (conditionally essential) | 1.08 g | — | |
| Serine | 1.15 g | — | |
| Hydroxyproline | 0.004 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, cooked, pan-broiled nutrition facts Ham, sliced, restaurant nutrition facts Compare other foods →
Dig deeper — biggest differences
Manganese, Mn -100% in Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, cooked, pan-broiled Sodium, Na -92% in Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, cooked, pan-broiled Copper, Cu +56% in Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, cooked, pan-broiled Calcium, Ca +50% in Pork, fresh, loin, center loin (chops), boneless, separable lean and fat, cooked, pan-broiled
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