Pork Products
Pork, fresh, leg (ham), whole, separable lean and fat, raw
Parameters
- Sodium
- 47 mg
- Salt, derived
- 0.12 %
- Water
- 62.5 g
- Brine concentration
- 0.19 %
- Moisture-protein ratio
- 3.59 : 1
USDA FoodData Central, SR Legacy, FDC ID 168222. 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
= 47 / 1000 x 2.5420 = 0.119 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 0.119 / (0.119 + 62.5) = 0.191 %
MPR = water % / protein % = 62.5 / 17.4 = 3.592 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Cholesterol | 73.0 | mg |
| Saturated fat | 6.54 | g |
| Protein | 17.4 | g |
| Iron | 0.85 | mg |
| Sodium | 47.0 | mg |
| Total fat | 18.9 | g |
| Carbohydrate | 0.00 | g |
| Energy | 245.0 | kcal |
| Water | 62.5 | g |
| Calcium | 5.00 | mg |
| Potassium | 315.0 | 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, fresh, leg (ham), shank half, separable lean only, raw
- Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted
- Pork, fresh, leg (ham), whole, separable lean only, cooked, roasted
- Pork, fresh, leg (ham), whole, separable lean only, raw
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.