Pork, fresh, variety meats and by-products, chitterlings, raw vs Ham, sliced, restaurant
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Ham, sliced, restaurant es más alto en más vitaminas y minerales
Calorías (kcal)
Pork 182
Ham 121
Proteínas (g)
Pork 7.64
Ham 19.6
Carbohidratos (g)
Pork 0
Ham 2.36
Grasas (g)
Pork 16.6
Ham 3.68
Fibra (g)
Pork 0
Ham —
Respuestas rápidas
¿Cuál tiene más proteínas?
Ham, sliced, restaurant — 19.6g vs 7.64g por 100g.
¿Cuál tiene menos calorías?
Ham, sliced, restaurant — 121 vs 182 kcal por 100g.
¿Cuál es más denso en nutrientes?
Ham, sliced, restaurant puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
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 | 182 kcal | 121 kcal | +50% |
| Macronutrients | |||
| Agua | 76.1 g | 70.7 g | +8% |
| Proteína | 7.64 g | 19.6 g | -61% |
| Lípidos totales (grasa) | 16.6 g | 3.68 g | +351% |
| Carbohidratos, por diferencia | 0 g | 2.36 g | -100% |
| Fibra dietética total | 0 g | — | |
| Azúcares, totales | — | 2.20 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 7.62 g | 1.25 g | +510% |
| ácidos grasos, monoinsaturados totales | 5.37 g | 1.60 g | +235% |
| ácidos grasos, trans totales | 0 g | 0.017 g | -100% |
| colesterol | 154 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 1.10 mg | — | |
| Thiamin (Vitamin B1) | 0.020 mg | — | |
| Riboflavin (Vitamin B2) | 0.091 mg | — | |
| Niacin (Vitamin B3) | 0.215 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.227 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.014 mg | — | |
| Biotin (Vitamin B7) | 3.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0.820 ug | — | |
| vitamina A, RAE | 0 ug | — | |
| caroteno, beta | 0 ug | — | |
| caroteno, alfa | 0 ug | — | |
| vitamina E (alfa-tocoferol) | 0.180 mg | — | |
| Minerals | |||
| calcio, Ca | 16.0 mg | 6.00 mg | +167% |
| hierro, Fe | 1.02 mg | 0.860 mg | +19% |
| magnesio, Mg | 6.00 mg | 20.3 mg | -70% |
| fósforo, P | 48.0 mg | 246 mg | -80% |
| potasio, K | 18.0 mg | 484 mg | -96% |
| sodio, Na | 24.0 mg | 1030 mg | -98% |
| zinc, Zn | 1.02 mg | 1.76 mg | -42% |
| cobre, Cu | 0.076 mg | 0.041 mg | +85% |
| manganeso, Mn | 0.051 mg | 0.015 mg | +240% |
| selenio, Se | 15.1 ug | — | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 121 kcal | |
| energía (factores específicos de Atwater) | — | 126 kcal | |
| Energía | 764 kj | 507 kj | +51% |
| Nitrógeno | — | 3.14 g | |
| grasa total (NLEA) | — | 3.54 g | |
| Ceniza | 0.200 g | 3.63 g | -94% |
| azúcares totales | 0 g | — | |
| Sacarosa | — | 0.400 g | |
| Glucosa | — | 1.80 g | |
| Fructosa | — | 0 g | |
| Lactosa | — | 0 g | |
| Maltosa | — | 0 g | |
| Galactosa | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 3.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 3.00 ug | — | |
| retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| vitamina A, UI | 0 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 0 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.020 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.040 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 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) | 0.232 g | 0.043 g | +440% |
| SFA 15:0 (Pentadecanoic acid) | 0.020 g | 0.002 g | +900% |
| SFA 16:0 (Palmitic acid) | 4.06 g | 0.733 g | +453% |
| SFA 17:0 (Margaric acid) | 0.133 g | 0.008 g | +1562% |
| SFA 18:0 (Stearic acid) | 3.15 g | 0.367 g | +759% |
| SFA 20:0 (Arachidic acid) | 0.025 g | 0.005 g | +400% |
| SFA 21:0 | — | 0 g | |
| SFA 22:0 (Behenic acid) | 0 g | 0.002 g | -100% |
| 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) | 0.263 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) | 4.99 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 1.38 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.110 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 | 0.996 g | 0.675 g | +48% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.799 g | — | |
| AGPI 18:2 c | — | 0.479 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 0.477 g | |
| PUFA 18:2 CLA | — | 0.002 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.028 g | — | |
| AGPI 18:3 c | — | 0.018 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.028 g | 0.016 g | +75% |
| 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) | 0.046 g | 0.017 g | +171% |
| 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) | 0.095 g | 0.059 g | +61% |
| 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 | — | 0.010 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 | |
| ácidos grasos, trans-dienoico total | — | 0.001 g | |
| TFA 18:2 t sin definir | — | 0.001 g | |
| ácidos grasos, trans-polienoico total | — | 0 g | |
| TFA 18:3 t | — | 0 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.