Pork Products

Pork, cured, ham, boneless, low sodium, extra lean (approximately 5% fat), roasted

Parameters

Sodium: 969 mg
Salt, derived: 2.46 %
Water: 67.7 g
Brine concentration: 3.51 %
Moisture-protein ratio: 3.24 : 1

USDA FoodData Central, SR Legacy, FDC ID 168111. 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
            = 969 / 1000 x 2.5420 = 2.463 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.463 / (2.463 + 67.7) = 3.511 %
MPR         = water % / protein % = 67.7 / 20.9 = 3.239 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Calcium	8.00	mg
Potassium	287.0	mg
Total fat	5.50	g
Carbohydrate	1.50	g
Energy	145.0	kcal
Water	67.7	g
Cholesterol	53.0	mg
Saturated fat	1.80	g
Iron	1.48	mg
Sodium	969.0	mg
Protein	20.9	g

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

Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.