Meat

Pork (Cured) Nutrition Facts

Pork (Cured) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, polyunsaturated fat, and potassium. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.

Calories500

Protein40.9 g

Carbs2.1 g

Fat36.5 g

ProteinCarbsFat

Nutrition for 100 g

Calories500 kcal

Protein40.9 g

Total Fat36.5 g

Carbohydrates2.1 g

Fiber0 g

Sodium1830 mg

Total Sugars3.14 g

Source: USDA FoodData Central, record 749420

Nutrients

Full nutrient profile

Proximates

Water14.2 g

Nitrogen6.54 g

Protein40.9 g

Total lipid (fat)36.5 g

Total fat (NLEA)34.6 g

Ash6.33 g

Carbohydrates

Carbohydrate, by difference2.1 g

Sugars, Total3.14 g

Sucrose3.09 g

Glucose0.04 g

Fructose0.01 g

Lactose0 g

Maltose0 g

Galactose0 g

Minerals

Calcium, Ca13 mg

Iron, Fe1.28 mg

Magnesium, Mg36.5 mg

Phosphorus, P415 mg

Potassium, K557 mg

Sodium, Na1830 mg

Zinc, Zn3.56 mg

Copper, Cu0.13 mg

Manganese, Mn0.02 mg

Lipids

Fatty acids, total saturated12.6 g

SFA 4:00.002 g

SFA 5:00 g

SFA 6:00.001 g

SFA 7:00 g

SFA 8:00.006 g

SFA 9:00 g

SFA 10:00.033 g

SFA 11:00 g

SFA 12:00.03 g

SFA 14:00.476 g

SFA 15:00.018 g

SFA 16:07.94 g

SFA 17:00.096 g

SFA 18:03.9 g

SFA 20:00.072 g

SFA 21:00 g

SFA 22:00.014 g

SFA 23:00 g

SFA 24:00.002 g

Fatty acids, total monounsaturated15.8 g

MUFA 12:10.001 g

MUFA 14:1 c0.009 g

MUFA 15:10 g

MUFA 16:1 c0.839 g

MUFA 17:10.094 g

MUFA 17:1 c0.094 g

MUFA 18:1 c14.6 g

MUFA 20:1 c0.285 g

MUFA 22:1 c0.009 g

MUFA 22:1 n-90.005 g

MUFA 22:1 n-110.003 g

MUFA 24:1 c0.001 g

Fatty acids, total polyunsaturated6 g

PUFA 18:2 c5.27 g

PUFA 18:2 n-6 c,c5.23 g

PUFA 18:2 CLAs0.042 g

PUFA 18:3 c0.239 g

PUFA 18:3 n-3 c,c,c (ALA)0.227 g

PUFA 18:3 n-6 c,c,c0.012 g

PUFA 18:40 g

PUFA 20:2 c0.214 g

PUFA 20:2 n-6 c,c0.214 g

PUFA 20:3 c0.074 g

PUFA 20:3 n-30.032 g

PUFA 20:3 n-60.042 g

PUFA 20:3 n-90 g

PUFA 22:30.001 g

PUFA 20:40.16 g

PUFA 20:4c0.16 g

PUFA 20:5c0.003 g

PUFA 20:5 n-3 (EPA)0.003 g

PUFA 22:20.003 g

PUFA 22:5 c0.024 g

PUFA 22:40.047 g

PUFA 22:5 n-3 (DPA)0.024 g

PUFA 22:6 c0.006 g

PUFA 22:6 n-3 (DHA)0.006 g

Fatty acids, total trans0.15 g

Fatty acids, total trans-monoenoic0.126 g

TFA 14:1 t0.001 g

TFA 16:1 t0.007 g

TFA 18:1 t0.118 g

TFA 20:1 t0 g

TFA 22:1 t0 g

Fatty acids, total trans-dienoic0.024 g

TFA 18:2 t not further defined0.024 g

Fatty acids, total trans-polyenoic0 g

TFA 18:3 t0 g

Interesting fact

What Curing Actually Adds

Curing means adding nitrite, used as a color fixative and to hold back Clostridium botulinum. USDA caps the ingoing amount at 156 ppm in comminuted products and 200 ppm in immersion-cured ones.

Source: USDA Food Safety and Inspection Service

Practical guidance

How to choose and store Pork (Cured)

How to choose

Buy it cold, within the date on the label; keep it refrigerated on the way home.

Storage

Refrigerate at 40°F (4°C) or below. Unopened packaged lunch meat keeps about 2 weeks; once opened or deli-sliced, use within 3–5 days. Once opened, keep refrigerated and use within 3–5 days.

100 g

P 18.2gC 2.2gF 26.2g

Put the numbers to work

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