Pork Products
Pork, cured, feet, pickled
Parameters
- Sodium
- 946 mg
- Salt, derived
- 2.40 %
- Water
- 75.0 g
- Brine concentration
- 3.11 %
- Moisture-protein ratio
- 6.47 : 1
USDA FoodData Central, SR Legacy, FDC ID 167870. 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
= 946 / 1000 x 2.5420 = 2.405 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.405 / (2.405 + 75.0) = 3.107 %
MPR = water % / protein % = 75.0 / 11.6 = 6.466 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 11.6 | g |
| Cholesterol | 83.0 | mg |
| Saturated fat | 2.94 | g |
| Iron | 0.31 | mg |
| Water | 75.0 | g |
| Calcium | 32.0 | mg |
| Potassium | 13.0 | mg |
| Total fat | 10.0 | g |
| Carbohydrate | 0.01 | g |
| Energy | 140.0 | kcal |
| Sodium | 946.0 | 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
- Pork, cured, bacon, unprepared
- Pork, cured, breakfast strips, raw or unheated
- Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, heated, roasted
- Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.