Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted: Nutrition Facts
Generic food Cooked Meat
Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted contains 121 kcal per 100 g. A typical serving of 1 roast rump (2,970 g) provides about 3,594 kcal.
Roughly 71% of its calories come from protein, with 26% from fat and 3% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in pork products on FoodFactly, where the median is 180 kcal per 100 g across 343 foods.
100 g provides 50% of the Daily Value for selenium, 30% of the Daily Value for Thiamin (B1) and 28% of the Daily Value for Niacin (B3).
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 121 kcal | |
| Total fat M | 3.6 g | 5% |
| Saturated fat C | 1.3 g | 6% |
| Trans fat C | 0.032 g | |
| Cholesterol M | 62 mg | 21% |
| Sodium M | 1,150 mg | 50% |
| Total carbohydrates C | 0.87 g | 0.3% |
| Dietary fiber Z | 0 g | 0% |
| Total sugars M | 0.84 g | |
| Protein M | 21.4 g | 43% |
| Vitamin A ? | 11 µg | 1% |
| Vitamin C Z | 0 mg | 0% |
| Vitamin E M | 0.2 mg | 1% |
| Vitamin K M | 0 µg | 0% |
| Thiamin (B1) M | 0.36 mg | 30% |
| Riboflavin (B2) M | 0.19 mg | 15% |
| Niacin (B3) M | 4.4 mg | 28% |
| Pantothenic acid (B5) M | 0.53 mg | 11% |
| Vitamin B6 M | 0.43 mg | 26% |
| Folate (B9) C | 4 µg | 1% |
| Vitamin B12 M | 0.36 µg | 15% |
| Choline ? | 83.6 mg | 15% |
| Calcium M | 8 mg | 0.6% |
| Iron M | 0.71 mg | 4% |
| Magnesium M | 18 mg | 4% |
| Phosphorus M | 246 mg | 20% |
| Potassium M | 250 mg | 5% |
| Zinc M | 1.8 mg | 16% |
| Copper M | 0.098 mg | 11% |
| Manganese M | 0.022 mg | 1% |
| Selenium M | 27.5 µg | 50% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 71%
- Carbohydrates 3%
- Fat 26%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein21.4 gbelow the median for pork products (median 22 g)
- Sugars0.84 gin the top quarter of pork products (median 0 g)
- Fat3.6 gin the lowest quarter of pork products (median 9.2 g)
- Saturated fat1.3 gin the lowest quarter of pork products (median 2.9 g)
- Sodium1,150 mgin the top quarter of pork products (median 87 mg)
- Protein per 100 kcal17.7 gprotein density, useful for comparing foods with different calorie levels
- Water70.9 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 1.6 g |
|---|---|
| Polyunsaturated fat C | 0.39 g |
Sugars and starch (6)
| Sucrose M | 0.75 g |
|---|---|
| Glucose M | 0.04 g |
| Fructose M | 0.05 g |
| Lactose M | 0 g |
| Maltose M | 0 g |
| Galactose M | 0 g |
Amino acids (19)
| Tryptophan M | 0.2 g |
|---|---|
| Threonine M | 0.96 g |
| Isoleucine M | 0.97 g |
| Leucine M | 1.7 g |
| Lysine M | 1.8 g |
| Methionine M | 0.51 g |
| Cystine M | 0.24 g |
| Phenylalanine M | 0.86 g |
| Tyrosine M | 0.7 g |
| Valine M | 1.1 g |
| Arginine M | 1.4 g |
| Histidine M | 0.93 g |
| Alanine M | 1.3 g |
| Aspartic acid M | 1.9 g |
| Glutamic acid M | 3.1 g |
| Glycine M | 1.1 g |
| Proline M | 0.92 g |
| Serine M | 0.84 g |
| Hydroxyproline M | 0.14 g |
Individual fatty acids (37)
| EPA (omega-3, 20:5 n-3) Z | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) Z | 0 g |
| ALA (omega-3, 18:3 n-3) M | 0.011 g |
| Linoleic acid (omega-6, 18:2) ? | 0.33 g |
| SFA 4:0 Z | 0 g |
| SFA 6:0 Z | 0 g |
| SFA 8:0 M | 0 g |
| SFA 10:0 M | 0 g |
| SFA 12:0 M | 0 g |
| SFA 14:0 M | 0.044 g |
| SFA 16:0 M | 0.78 g |
| SFA 18:0 M | 0.4 g |
| SFA 20:0 M | 0.006 g |
| MUFA 18:1 ? | 1.5 g |
| PUFA 18:3 ? | 0.011 g |
| PUFA 20:4 M | 0.041 g |
| SFA 22:0 M | 0.007 g |
| MUFA 14:1 M | 0 g |
| MUFA 16:1 M | 0.095 g |
| PUFA 18:4 Z | 0 g |
| MUFA 20:1 M | 0.021 g |
| MUFA 22:1 Z | 0 g |
| PUFA 22:5 n-3 (DPA) Z | 0 g |
| SFA 15:0 M | 0 g |
| SFA 17:0 M | 0.009 g |
| TFA 18:1 t M | 0.018 g |
| TFA 18:2 t,t M | 0.014 g |
| PUFA 18:2 CLAs M | 0.005 g |
| PUFA 20:2 n-6 c,c M | 0.01 g |
| MUFA 18:1 c M | 1.5 g |
| PUFA 18:2 n-6 c,c M | 0.31 g |
| PUFA 18:3 n-6 c,c,c M | 0 g |
| MUFA 17:1 M | 0 g |
| PUFA 20:3 M | 0 g |
| Fatty acids, total trans-monoenoic C | 0.018 g |
| Fatty acids, total trans-polyenoic C | 0.014 g |
| MUFA 15:1 M | 0 g |
Carotenoids (13)
| Beta-carotene Z | 0 µg |
|---|---|
| Lycopene Z | 0 µg |
| Lutein + zeaxanthin Z | 0 µg |
| Retinol M | 11 µg |
| Carotene, alpha Z | 0 µg |
| Cryptoxanthin, beta Z | 0 µg |
| Tocopherol, beta M | 0 mg |
| Tocopherol, gamma M | 0.05 mg |
| Tocopherol, delta M | 0 mg |
| Tocotrienol, alpha M | 0 mg |
| Tocotrienol, beta M | 0 mg |
| Tocotrienol, gamma M | 0.01 mg |
| Tocotrienol, delta M | 0 mg |
Other components (14)
| Water M | 70.9 g |
|---|---|
| Alcohol Z | 0 g |
| Caffeine Z | 0 mg |
| Ash M | 3.2 g |
| Theobromine Z | 0 mg |
| Energy C | 507 kJ |
| Vitamin A, IU ? | 37 IU |
| Vitamin K (Menaquinone-4) M | 2.5 µg |
| Vitamin K (Dihydrophylloquinone) M | 0 µg |
| Folic acid Z | 0 µg |
| Folate, food C | 4 µg |
| Betaine M | 5 mg |
| Vitamin E, added Z | 0 mg |
| Vitamin B-12, added Z | 0 µg |
Other forms of Pork
Raw, cooked, dried and processed versions are separate records with their own measured values.
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Beef, variety meats and by-products, lungs, cooked, braised Cooked | 120 | 20.4 g | 0 g | 3.7 g |
| Lamb, New Zealand, imported, testes, cooked, soaked and fried Cooked | 125 | 21 g | 0 g | 4.6 g |
| Veal, variety meats and by-products, thymus, cooked, braised Cooked | 125 | 22.7 g | 0 g | 3.1 g |
| Beef, chopped, cured, smoked Cooked | 133 | 20.2 g | 1.9 g | 4.4 g |
| Lamb, variety meats and by-products, lungs, cooked, braised Cooked | 113 | 19.9 g | 0 g | 3.1 g |
| Lamb, New Zealand, imported, kidney, cooked, soaked and fried Cooked | 112 | 19.8 g | 0.18 g | 3.6 g |
| Lamb, variety meats and by-products, kidneys, cooked, braised Cooked | 137 | 23.7 g | 0.99 g | 3.6 g |
| Beef, New Zealand, imported, variety meats and by-products, tripe cooked, boiled Cooked | 103 | 19 g | 0 g | 3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked pork?
100 g of cooked pork has 121 kcal. 1 roast rump (2,970 g): about 3,594 kcal. 3 serving, 3 oz (85 g): about 103 kcal.
Is cooked pork high in protein?
Cooked pork contains 21.4 g of protein per 100 g (43% of the 50 g Daily Value), or 636 g in 1 roast rump (2,970 g). About 71% of its calories come from protein. Compared with other pork products, that is below the median (median 22 g).
How many carbs are in cooked pork?
Cooked pork has 0.87 g of total carbohydrates per 100 g, including 0 g of fiber and 0.84 g of sugars.
How much fat is in cooked pork?
Cooked pork contains 3.6 g of fat per 100 g, of which 1.3 g is saturated (6% of the Daily Value).
What vitamins and minerals does cooked pork contain?
Per 100 g, the most notable amounts relative to the Daily Value are selenium (50% DV), Thiamin (B1) (30% DV), Niacin (B3) (28% DV), Vitamin B6 (26% DV) and phosphorus (20% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked pork?
100 g contains 1,150 mg of sodium, 50% of the 2,300 mg Daily Value.
Does pork have the same nutrition cooked and raw?
No. Per 100 g, pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted has 121 kcal, while pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw has 211 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 167915. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.