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1 oz, with bone (yield after cooking, bone, skin, and fat removed)

Smoked or Cured Ham (Lean Only Eaten)

Nutrition Facts
Serving Size
1 oz, with bone (yield after cooking, bone, skin, and fat removed)
per serve
Energy
92 kj
22 kcal
Protein
3.51g
Carbohydrates
0g
Sugar
0g
Fat
0.77g
Saturated Fat
0.258g
Polyunsaturated Fat
0.088g
Monounsaturated Fat
0.354g
Cholesterol
8mg
Fibre
0g
Sodium
186mg
Potassium
44mg
Last updated: 21 Aug 07 07:33 AM
1%
of RDI*
(22 cal)
1% RDI
Calorie Breakdown:
 
Carbohydrate (0%)
 
Fat (33%)
 
Protein (67%)
*Based on an RDI of 2000 calories

Photos

 
 

Nutritional Summary:

Cals
22
Fat
0.77g
Carbs
0g
Prot
3.51g
There are 22 calories in 1 ounce, with bone (yield after cooking, bone, skin, and fat removed) Smoked or Cured Ham (Lean Only Eaten).
Calorie Breakdown: 33% fat, 0% carbs, 67% prot.

Common serving sizes:

Serving Size Calories
1 oz, with bone (yield after cooking, bone, skin, and fat removed) 22
1 oz, with bone, raw, lean only (yield after cooking, bone removed) 25
1 oz, with bone (yield after bone, skin, and fat removed) 28
1 oz, with bone, lean only (yield after bone removed) 31
1 oz, boneless (yield after cooking, fat removed) 31
1 thin slice (approx 11 cm x 6.5 cm x 0.3 cm) 33
1 oz, boneless, raw, lean only (yield after cooking) 36
1 oz, boneless (yield after fat removed) 39
1 oz, boneless, lean only 45
1 medium slice (approx 11 cm x 6.5 cm x 0.6 cm) 66
1 thick slice (approx 11 cm x 6.5 cm x 1 cm) 99
1 cup cooked, shaved 127
1 serving (85 g) 133
100 g 157
1 cup cooked, shredded 173
1 cup diced 210

Related types of Ham:

Sliced Ham (Extra Lean)
Minced Ham
Deli Sliced Ham
Sliced Ham
Chopped Ham
Fresh Ham
  View More Ham Nutritional Info

Related types of Pork:

Minced Pork
Pork Chop
Pork
Pork Roast
Pork Loin (Tenderloin)
Pork Spareribs
  View More Pork Nutritional Info

See also:

Smoked or Cured Ham (Lean and Fat Eaten)
Smoked or Cured Ham (Lean Only Eaten, Canned)
Smoked or Cured Ham
Smoked or Cured Bacon (Lean Only Eaten)
Ham Steak (Boneless, Extra Lean, Cured)
  View More
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