Sausages and Luncheon Meats
Ham, minced
Parameters
- Sodium
- 1,240 mg
- Salt, derived
- 3.15 %
- Water
- 57.4 g
- Brine concentration
- 5.21 %
- Moisture-protein ratio
- 3.52 : 1
USDA FoodData Central, SR Legacy, FDC ID 173865. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record
How the derived figures were obtained
salt % = sodium mg / 1000 x 2.5420 / 100 x 100
= 1,240 / 1000 x 2.5420 = 3.152 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 3.152 / (3.152 + 57.4) = 5.206 %
MPR = water % / protein % = 57.4 / 16.3 = 3.521 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Carbohydrate | 1.84 | g |
| Saturated fat | 7.18 | g |
| Iron | 0.79 | mg |
| Sodium | 1,240.0 | mg |
| Cholesterol | 70.0 | mg |
| Protein | 16.3 | g |
| Total fat | 20.7 | g |
| Energy | 263.0 | kcal |
| Water | 57.4 | g |
| Calcium | 10.0 | mg |
| Potassium | 311.0 | mg |
What these figures do and do not say
The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.
Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.
Nearby entries
- Ham, ground
- Ham, honey, smoked, cooked
- Ham, prepackaged or deli, luncheon meat
- Ham, prepackaged or deli, luncheon meat, reduced sodium
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.