Pork, cured, ham with natural juices, shank, bone-in, lean and fat, heated, roasted: amino acid profile
cooked · USDA SR Legacy, FDC ID 169171 (Pork Products)
How much protein and leucine does it contain?
Per 100 g, Pork, cured, ham with natural juices, shank, bone-in, lean and fat, heated, roasted provides 22.9 g protein and 1.82 g leucine. Use the listed preparation when comparing portions.
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The first column of amounts is per 100 g of food; the second compares the composition of the protein itself.
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.82 | 8.0 |
| Isoleucine Essential (BCAA) | 1.03 | 4.5 |
| Valine Essential (BCAA) | 1.15 | 5.0 |
| Lysine Essential | 1.92 | 8.4 |
| Threonine Essential | 1.02 | 4.4 |
| Phenylalanine Essential | 0.91 | 4.0 |
| Methionine Essential | 0.54 | 2.4 |
| Histidine Essential | 1.00 | 4.4 |
| Tryptophan Essential | 0.21 | 0.9 |
| Glutamic acid Non-essential | 3.26 | 14.3 |
| Aspartic acid Non-essential | 1.99 | 8.7 |
| Proline Non-essential | 0.99 | 4.3 |
| Alanine Non-essential | 1.35 | 5.9 |
| Serine Non-essential | 0.89 | 3.9 |
| Tyrosine Non-essential | 0.74 | 3.2 |
| Arginine Non-essential | 1.46 | 6.4 |
| Cysteine Non-essential | 0.26 | 1.1 |
| Glycine Non-essential | 1.22 | 5.3 |
What do these numbers mean? Read the guide →
By Logan King and Dr Paul T Morgan, Senior Lecturer in Human Nutrition and Metabolism, Manchester Metropolitan University.
Amino acid score compares this food's scarcest essential amino acid with the WHO/FAO/UNU 2007 adult pattern; 100%+ means every essential amino acid is carried in good proportion. Data: USDA SR Legacy, FDC ID 169171 (Pork Products). Educational reference, not medical advice.