Ham, cured
Energy in 100 g
Per 100 g
1,192 kJ (286 kcal)
1,192 kJ (286 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | 50 | 0 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 71 | 6.6 g |
| Trans fatty acids | 71 | 0.2 g |
| Monounsaturated fatty acids | 71 | 9.4 g |
| Polyunsaturated fatty acids | 71 | 2.8 g |
| Omega-3 | 73r | 0.3 g |
| Omega-6 | 74r | 2.2 g |
| Cholesterol | 71 | 90 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 214 | 0 g |
| C14:0 (myristic acid) | 214 | 0.3 g |
| C16:0 (palmitic acid) | 214 | 4.5 g |
| C18:0 (stearic acid) | 214 | 2.2 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 214 | 0.6 g |
| C18:1 sum (oleic acid) | 214 | 8.6 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 4 µg-RE | |
| Vitamin A (RE) | MI0322 | 4 µg-RE | 0 % |
| Beta-carotene | 20 | 0 µg | |
| Retinol | 20 | 4 µg | |
| Vitamin D | 60a | 0 µg | 0 % |
| Vitamin E | 20 | 0.3 mg-ATE | 2 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 20 | 0.67 mg | 51 % |
| Vitamin B2 (riboflavin) | 20 | 0.2 mg | 12 % |
| Vitamin B3 (niacin) | 20 | 7.3 mg | |
| Niacin equivalents | MI0421 | 12.2 mg | 60 % |
| Vitamin B6 (pyridoxine) | 20 | 0.16 mg | 8 % |
| Vitamin B9 (folate) | 20 | 2 µg | 0 % |
| Vitamin B12 (cobalamin) | 20 | 0.4 µg | 10 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 20 | 15 mg | 1 % |
| Potassium (K) | 20 | 260 mg | 7 % |
| Sodium (Na) | 20 | 3,460 mg | |
| Salt (NaCl) | MI0120 | 8.7 g | |
| Phosphorus (P) | 20 | 210 mg | 32 % |
| Magnesium (Mg) | 20 | 17 mg | 5 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 20 | 1.3 mg | 11 % |
| Copper (Cu) | 20 | 0.07 mg | 7 % |
| Zinc (Zn) | 20 | 1.6 mg | 11 % |
| Selenium (Se) | 20 | 13 µg | 15 % |
| Iodine (I) | 325 | 2 µg | 1 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0221 | Sausage or luncheon meat (US CFR) |
| A0797 | Preserved meat (EUROFIR) |
| B1136 | Swine |
| C0125 | Skeletal meat part, without bone or shell |
| E0145 | Sliced, thin, below 0 5 cm |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0001 | Treatment applied not known |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0043 | Shoulder (MEAT CUT) |