Ham, honey, cooked
Ham, honey, smoked, cooked
Category: Sausages and Luncheon Meats
100g of Ham, honey, cooked contains 122 kcal calories, 17.93g protein, and 10.4µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Calories122kcal
Protein17.9g
Carbohydrates7.3g
Total fat2.4g
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 122 kcal | 6% |
| Protein | 17.93 g | 36% |
| Carbohydrates | 7.27 g | 3% |
| Total fat | 2.37 g | 3% |
| Fiber | 0 g | 0% |
| Sugars | 0 g | — |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 900 mg | 39% |
| Potassium | 165 mg | 4% |
| Calcium | 6 mg | 0% |
| Magnesium | 8 mg | 2% |
| Phosphorus | 384 mg | 31% |
| Iron | 0.39 mg | 2% |
| Zinc | 0.91 mg | 8% |
| Copper | 0.04 mg | 5% |
| Manganese | 0.03 mg | 1% |
| Selenium | 10.4 µg | 19% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 0.87 g | 4% |
| Monounsaturated fat | 1.24 g | — |
| Polyunsaturated fat | 0.23 g | — |
| Cholesterol | 22 mg | 7% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Retinol | 0 µg | — |
| Vitamin C | 0.6 mg | 1% |
| Thiamin (B1) | 0.4 mg | 34% |
| Riboflavin (B2) | 0.1 mg | 8% |
| Niacin (B3) | 2.28 mg | 14% |
| Pantothenic acid (B5) | 0.24 mg | 5% |
| Vitamin B6 | 0.23 mg | 14% |
| Folate (B9) | 2 µg | 1% |
| Vitamin B12 | 0.38 µg | 16% |
Antioxidants & carotenoids▾
| % DV | ||
|---|---|---|
| Beta-carotene | 0 µg | — |
| Alpha-carotene | 0 µg | — |
| Beta-cryptoxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 69.94 g | — |
| Caffeine | 0 mg | — |
| Theobromine | 0 mg | — |
| Alcohol | 0 g | — |
Household serving sizes
g- 1.94 oz (1 serving)
- 55 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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