Pork Products

Pork, cured, ham -- water added, whole, boneless, separable lean and fat, heated, roasted

Parameters

Sodium: 1,180 mg
Salt, derived: 3.00 %
Water: 71.7 g
Brine concentration: 4.02 %
Moisture-protein ratio: 4.03 : 1

USDA FoodData Central, SR Legacy, FDC ID 168349. 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
            = 1,180 / 1000 x 2.5420 = 3.000 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 3.000 / (3.000 + 71.7) = 4.015 %
MPR         = water % / protein % = 71.7 / 17.8 = 4.028 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Energy	126.0	kcal
Total fat	5.48	g
Calcium	9.00	mg
Potassium	313.0	mg
Water	71.7	g
Protein	17.8	g
Iron	0.82	mg
Sodium	1,180.0	mg
Saturated fat	1.79	g
Cholesterol	54.0	mg
Carbohydrate	1.54	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.