Pork Products
Pork, cured, ham, separable fat, boneless, unheated
Parameters
- Sodium
- 616 mg
- Salt, derived
- 1.57 %
- Water
- 35.6 g
- Brine concentration
- 4.21 %
- Moisture-protein ratio
- 4.75 : 1
USDA FoodData Central, SR Legacy, FDC ID 169156. 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
= 616 / 1000 x 2.5420 = 1.566 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.566 / (1.566 + 35.6) = 4.213 %
MPR = water % / protein % = 35.6 / 7.5 = 4.747 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Water | 35.6 | g |
| Calcium | 4.00 | mg |
| Potassium | 174.0 | mg |
| Total fat | 53.0 | g |
| Protein | 7.50 | g |
| Iron | 0.50 | mg |
| Sodium | 616.0 | mg |
| Cholesterol | 61.0 | mg |
| Saturated fat | 17.4 | g |
| Carbohydrate | 1.87 | g |
| Energy | 515.0 | kcal |
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, ham, rump, bone-in, separable lean only, unheated
- Pork, cured, ham, separable fat, boneless, heated
- Pork, cured, ham, shank, bone-in, separable lean and fat, heated, roasted
- Pork, cured, ham, shank, bone-in, separable lean and fat, unheated
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.