Pork, cured, ham -- water added, rump, bone-in, separable lean only, unheated vs Ham, sliced, restaurant
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Calorías (kcal)
Pork 95
Ham 121
Proteínas (g)
Pork 15.4
Ham 19.6
Carbohidratos (g)
Pork 0.670
Ham 2.36
Grasas (g)
Pork 3.48
Ham 3.68
Fibra (g)
Pork 0
Ham —
Respuestas rápidas
¿Cuál tiene más proteínas?
Ham, sliced, restaurant — 19.6g vs 15.4g por 100g.
¿Cuál tiene menos calorías?
Pork, cured, ham -- water added, rump, bone-in, separable lean only, unheated — 95 vs 121 kcal por 100g.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Pork | Ham | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 95 kcal | 121 kcal | -21% |
| Macronutrients | |||
| Agua | 77.0 g | 70.7 g | +9% |
| Proteína | 15.4 g | 19.6 g | -21% |
| Lípidos totales (grasa) | 3.48 g | 3.68 g | -5% |
| Carbohidratos, por diferencia | 0.670 g | 2.36 g | -72% |
| Fibra dietética total | 0 g | — | |
| Azúcares, totales | — | 2.20 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 1.23 g | 1.25 g | -2% |
| ácidos grasos, monoinsaturados totales | 1.58 g | 1.60 g | -2% |
| ácidos grasos, trans totales | 0.031 g | 0.017 g | +82% |
| colesterol | 53.0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.235 mg | — | |
| Riboflavin (Vitamin B2) | 0.213 mg | — | |
| Niacin (Vitamin B3) | 5.32 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.377 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.265 mg | — | |
| Biotin (Vitamin B7) | 3.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| colina, total | 63.8 mg | — | |
| Vitamin B-12 — Cobalamin | 0.540 ug | — | |
| vitamina A, RAE | 9.00 ug | — | |
| caroteno, beta | 0 ug | — | |
| caroteno, alfa | 0 ug | — | |
| vitamina E (alfa-tocoferol) | 0.160 mg | — | |
| Minerals | |||
| calcio, Ca | 7.00 mg | 6.00 mg | +17% |
| hierro, Fe | 1.13 mg | 0.860 mg | +31% |
| magnesio, Mg | 16.0 mg | 20.3 mg | -21% |
| fósforo, P | 235 mg | 246 mg | -4% |
| potasio, K | 205 mg | 484 mg | -58% |
| sodio, Na | 1170 mg | 1030 mg | +14% |
| zinc, Zn | 1.37 mg | 1.76 mg | -22% |
| cobre, Cu | 0.091 mg | 0.041 mg | +122% |
| manganeso, Mn | 0.022 mg | 0.015 mg | +47% |
| selenio, Se | 28.8 ug | — | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 121 kcal | |
| energía (factores específicos de Atwater) | — | 126 kcal | |
| Energía | 399 kj | 507 kj | -21% |
| Nitrógeno | — | 3.14 g | |
| grasa total (NLEA) | — | 3.54 g | |
| Ceniza | 3.49 g | 3.63 g | -4% |
| azúcares totales | 0.670 g | — | |
| Sacarosa | 0.590 g | 0.400 g | +47% |
| Glucosa | 0.030 g | 1.80 g | -98% |
| Fructosa | 0.040 g | 0 g | |
| Lactosa | 0 g | 0 g | = |
| Maltosa | 0 g | 0 g | = |
| Galactosa | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 3.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 3.00 ug | — | |
| betaína | 3.80 mg | — | |
| vitamina B-12, añadida | 0 ug | — | |
| retinol | 9.00 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| vitamina A, UI | 29.0 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 0 ug | — | |
| vitamina E, añadida | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.040 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 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 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) | 0.044 g | 0.043 g | +2% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | 0.002 g | -100% |
| SFA 16:0 (Palmitic acid) | 0.767 g | 0.733 g | +5% |
| SFA 17:0 (Margaric acid) | 0.009 g | 0.008 g | +12% |
| SFA 18:0 (Stearic acid) | 0.395 g | 0.367 g | +8% |
| SFA 20:0 (Arachidic acid) | 0.006 g | 0.005 g | +20% |
| SFA 21:0 | — | 0 g | |
| SFA 22:0 (Behenic acid) | 0.007 g | 0.002 g | +250% |
| SFA 23:0 | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | — | 0 g | |
| MUFA 12:1 | — | 0 g | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 14:1 c | — | 0.001 g | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.093 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.086 g | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | 0.007 g | -100% |
| MUFA 17:1 c | — | 0.007 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.46 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.44 g | 1.38 g | +5% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.021 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 | |
| ácidos grasos, poliinsaturados totales | 0.379 g | 0.675 g | -44% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.319 g | — | |
| AGPI 18:2 c | — | 0.479 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.301 g | 0.477 g | -37% |
| PUFA 18:2 CLA | — | 0.002 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.010 g | — | |
| AGPI 18:3 c | — | 0.018 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.010 g | 0.016 g | -38% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | 0.002 g | -100% |
| AGPI 20:2 c | — | 0.017 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.010 g | 0.017 g | -41% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| AGPI 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 | |
| AGPI 22:3 | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.040 g | 0.059 g | -32% |
| AGPI 20:4c | — | 0.059 g | |
| AGPI 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 | |
| AGPI 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% |
| AGPI 22:6 c | — | 0.001 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.001 g | -100% |
| ácidos grasos, trans-monoenoico total | 0.017 g | 0.010 g | +70% |
| TFA 14:1 t | — | 0 g | |
| TFA 16:1 t | — | 0 g | |
| TFA 18:1 t | 0.017 g | 0.009 g | +89% |
| TFA 20:1 t | — | 0 g | |
| TFA 22:1 t | — | 0 g | |
| ácidos grasos, trans-dienoico total | — | 0.001 g | |
| TFA 18:2 t sin definir | — | 0.001 g | |
| TFA 18:2 t,t | 0.013 g | — | |
| ácidos grasos, trans-polienoico total | 0.013 g | 0 g | |
| TFA 18:3 t | — | 0 g | |
| Tryptophan (EAA) | 0.145 g | — | |
| Threonine (EAA) | 0.690 g | — | |
| Isoleucine (EAA, BCAA) | 0.697 g | — | |
| Leucine (EAA, BCAA) | 1.24 g | — | |
| Lysine (EAA) | 1.30 g | — | |
| Methionine (EAA) | 0.369 g | — | |
| Cystine (conditionally essential) | 0.173 g | — | |
| Phenylalanine (EAA) | 0.617 g | — | |
| Tyrosine (conditionally essential) | 0.501 g | — | |
| Valine (EAA, BCAA) | 0.781 g | — | |
| Arginine (conditionally essential) | 0.987 g | — | |
| Histidine (EAA) | 0.672 g | — | |
| alanina | 0.909 g | — | |
| ácido aspártico | 1.35 g | — | |
| ácido glutámico | 2.21 g | — | |
| Glycine (conditionally essential) | 0.806 g | — | |
| Proline (conditionally essential) | 0.662 g | — | |
| serina | 0.604 g | — | |
| hidroxiprolina | 0.100 g | — | |
| Alcohol etílico | 0 g | — | |
| Cafeína | 0 mg | — | |
| Teobromina | 0 mg | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.