Jump to content

Ham, boiled, canned

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 71 g 20 Estimated value.
Kilojoules 564 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 135 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 7.2 g 20 Estimated value.
Saturated fatty acids 2.8 g 71 Calculated from the percentual content of fat in a similar food item.
C12:0 0.01 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C14:0 0.11 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C16:0 1.63 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:0 0.82 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Transunsaturated fatty acids 0.1 g 71 Calculated from the percentual content of fat in a similar food item.
Cis-mono unsaturated fatty acids 3.3 g 71 Calculated from the percentual content of fat in a similar food item.
C16:1 sum 0.19 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:1 sum 3.3 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids 1 g 71 Calculated from the percentual content of fat in a similar food item.
C18:2n-6 0.84 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:3n-3 0.08 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:3n-3 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:3n-6 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:4n-3 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:4n-6 0.02 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:5n-3 (EPA) 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C22:5n-3 (DPA) 0.01 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C22:6n-3 (DHA) 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids, n-3 0.13 g 73n Calculated as the sum of omega-3 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids, n-6 1.14 g 74n Calculated as the sum of omega-6 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cholesterol 52 mg 71 Calculated from the percentual content of fat in a similar food item.
Carbohydrate, glycemic 0 g 20 Estimated value.
Starch 0 g 20 Estimated value.
Mono+Di saccharides 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 20 Estimated value.
Dietary fibre 1.5 g 20 Estimated value.
Protein 16.8 g 20 Estimated value.
Salt 2.4 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4 µg 20 Estimated value.
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E 0.3 alfa-TE 20 Estimated value.
Thiamin 0.74 mg 20 Estimated value.
Riboflavin 0.19 mg 20 Estimated value.
Niacin 4.8 mg 20 Estimated value.
Vitamin B6 0.32 mg 20 Estimated value.
Folate 3 µg 20 Estimated value.
Vitamin B12 0.4 µg 20 Estimated value.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 6 mg 20 Estimated value.
Iron 1 mg 20 Estimated value.
Sodium 980 mg 20 Estimated value.
Potassium 330 mg 20 Estimated value.
Magnesium 17 mg 20 Estimated value.
Zinc 2.8 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Selenium 11 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Copper 0.08 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 204 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Iodine 0.2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0797 Preserved meat (EUROFIR)
B1136 Swine
C0268 Skeletal meat part, without bone, without skin
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0165 Gelatin added
H0368 Stabilizer added
J0100 Preserved by adding chemicals
J0123 Sterilized by heat
K0003 No packing medium used
M0151 Metal container
M0204 Can
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0043 Shoulder (meat cut)
Z0112 Food industry prepared

Foods in Other meats, minced, offal, prepared

Food Groups