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 396
Ham 121
Protein (g)
Pork 17.0
Ham 19.6
Carbs (g)
Pork 0
Ham 2.36
Fat (g)
Pork 35.8
Ham 3.68
Fiber (g)
Pork 0
Ham —
Quick answers
Which has more protein?
Ham, sliced, restaurant — 19.6g vs 17.0g per 100g.
Which has fewer calories?
Ham, sliced, restaurant — 121 vs 396 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 | 396 kcal | 121 kcal | +227% |
| Macronutrients | |||
| Water | 46.7 g | 70.7 g | -34% |
| Protein | 17.0 g | 19.6 g | -13% |
| Total lipid (fat) | 35.8 g | 3.68 g | +873% |
| 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 | 12.4 g | 1.25 g | +896% |
| Fatty acids, total monounsaturated | 16.9 g | 1.60 g | +956% |
| Fatty acids, total trans | — | 0.017 g | |
| Cholesterol | 129 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.070 mg | — | |
| Riboflavin (Vitamin B2) | 0.070 mg | — | |
| Niacin (Vitamin B3) | 1.12 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.423 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.270 mg | — | |
| Biotin (Vitamin B7) | 4.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0.550 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 14.0 mg | 6.00 mg | +133% |
| Iron, Fe | 0.790 mg | 0.860 mg | -8% |
| Magnesium, Mg | 7.00 mg | 20.3 mg | -66% |
| Phosphorus, P | 47.0 mg | 246 mg | -81% |
| Potassium, K | 157 mg | 484 mg | -68% |
| Sodium, Na | 25.0 mg | 1030 mg | -98% |
| Zinc, Zn | 1.64 mg | 1.76 mg | -7% |
| Copper, Cu | 0.067 mg | 0.041 mg | +63% |
| Manganese, Mn | 0.006 mg | 0.015 mg | -60% |
| Selenium, Se | 3.10 ug | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 121 kcal | |
| Energy (Atwater Specific Factors) | — | 126 kcal | |
| Energy | 1657 kj | 507 kj | +227% |
| Nitrogen | — | 3.14 g | |
| Total fat (NLEA) | — | 3.54 g | |
| Ash | 0.400 g | 3.63 g | -89% |
| 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) | 4.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 4.00 ug | — | |
| Retinol | 0 ug | — | |
| Vitamin A, IU | 0 IU | — | |
| 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 g | 0.004 g | -100% |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | 0 g | 0.003 g | -100% |
| SFA 14:0 (Myristic acid) | 0.570 g | 0.043 g | +1226% |
| SFA 15:0 (Pentadecanoic acid) | — | 0.002 g | |
| SFA 16:0 (Palmitic acid) | 8.13 g | 0.733 g | +1009% |
| SFA 17:0 (Margaric acid) | — | 0.008 g | |
| SFA 18:0 (Stearic acid) | 3.75 g | 0.367 g | +922% |
| SFA 20:0 (Arachidic acid) | — | 0.005 g | |
| SFA 21:0 | — | 0 g | |
| SFA 22:0 (Behenic acid) | — | 0.002 g | |
| SFA 23:0 | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | — | 0 g | |
| MUFA 12:1 | — | 0 g | |
| MUFA 14:1 c | — | 0.001 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 1.31 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.086 g | |
| MUFA 17:1 (Heptadecenoic acid) | — | 0.007 g | |
| MUFA 17:1 c | — | 0.007 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 15.6 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 1.38 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 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 | |
| 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 | |
| Fatty acids, total polyunsaturated | 3.94 g | 0.675 g | +484% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.41 g | — | |
| PUFA 18:2 c | — | 0.479 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 0.477 g | |
| PUFA 18:2 CLAs | — | 0.002 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.300 g | — | |
| PUFA 18:3 c | — | 0.018 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.016 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.002 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) | — | 0.017 g | |
| PUFA 20:3 c | — | 0.011 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.003 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.008 g | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 22:3 | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.230 g | 0.059 g | +290% |
| 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) | — | 0.010 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0.006 g | -100% |
| PUFA 22:6 c | — | 0.001 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.001 g | -100% |
| Fatty acids, total trans-monoenoic | — | 0.010 g | |
| TFA 14:1 t | — | 0 g | |
| TFA 16:1 t | — | 0 g | |
| TFA 18:1 t | — | 0.009 g | |
| TFA 20:1 t | — | 0 g | |
| TFA 22:1 t | — | 0 g | |
| Fatty acids, total trans-dienoic | — | 0.001 g | |
| TFA 18:2 t not further defined | — | 0.001 g | |
| Fatty acids, total trans-polyenoic | — | 0 g | |
| TFA 18:3 t | — | 0 g | |
| Phytosterols | 0 mg | — | |
| Tryptophan (EAA) | 0.102 g | — | |
| Threonine (EAA) | 0.595 g | — | |
| Isoleucine (EAA, BCAA) | 0.391 g | — | |
| Leucine (EAA, BCAA) | 0.952 g | — | |
| Lysine (EAA) | 1.02 g | — | |
| Methionine (EAA) | 0.306 g | — | |
| Cystine (conditionally essential) | 0.220 g | — | |
| Phenylalanine (EAA) | 0.510 g | — | |
| Tyrosine (conditionally essential) | 0.340 g | — | |
| Valine (EAA, BCAA) | 0.510 g | — | |
| Arginine (conditionally essential) | 1.17 g | — | |
| Histidine (EAA) | 0.306 g | — | |
| Alanine | 1.26 g | — | |
| Aspartic acid | 1.43 g | — | |
| Glutamic acid | 2.19 g | — | |
| Glycine (conditionally essential) | 2.26 g | — | |
| Proline (conditionally essential) | 1.43 g | — | |
| Serine | 0.731 g | — | |
| Alcohol, ethyl | 0 g | — | |
* 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, variety meats and by-products, tail, cooked, simmered nutrition facts Ham, sliced, restaurant nutrition facts Compare other foods →
Dig deeper — biggest differences
Calcium, Ca +133% in Pork, fresh, variety meats and by-products, tail, cooked, simmered Sodium, Na -98% in Pork, fresh, variety meats and by-products, tail, cooked, simmered Phosphorus, P -81% in Pork, fresh, variety meats and by-products, tail, cooked, simmered Potassium, K -68% in Pork, fresh, variety meats and by-products, tail, cooked, simmered
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