Ham, sliced, restaurant
Nutrients
Protein fulfills many roles in the body by supporting growth, maintenance and repair of cells and producing enzymes and hormones.
Fat provides energy and contributes to cell building. Fat is made up of fatty acids that can be grouped into saturated fatty acids (SFA), trans fatty acids (TFA), polyunsaturated fatty acids (PUFA) & monounsaturated fatty acids (MUFA).
Saturated fatty acids are a group of fats that provide energy, contribute to cell building, and can raise harmful blood cholesterol levels.
Monounsaturated fatty acids are a group of fats that provide energy, contribute to cell building, and assist the body’s absorption of certain vitamins.
Polyunsaturated fatty acids are a group of fats that provide energy, contribute to cell building, and can lower harmful blood cholesterol levels.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Trans-fatty acids (TFAs) are a type of fat that most experts consider harmful for health. However, the source of TFAs may influence their health impact.
brassidic acid
Omega-3s are a subgroup of PUFAs that promote cognitive health and lower inflammation.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Omega-6s are a subgroup of PUFAs that increase the body’s beneficial inflammatory response when fighting infection or healing from injury.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Conjugated linoleic acids (CLAs) are a type of trans-fat produced by microbes in ruminant animals. CLA levels in foods can vary due to different agricultural management practices, however their impact on human health is unclear.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Calculated as total weight- (protein- fat- water-ash- any other measured food components)
Total sugars include all the naturally-occurring and added sugar in food. They are comprised of all the simple sugars including sucrose, lactose, and maltose. Sugars can be broken down by cells for energy.
Lactose is a type of sugar in milk that can be broken down for energy.
Sodium is required to regulate proper fluid balance by transporting compounds into and out of cells and supporting neuronal signaling.
Calcium is required for the formation of strong bones and supports neuronal signaling and muscular contraction.
Potassium is required to regulate proper fluid balance and support neuronal signaling.
Phosphorus is required for DNA synthesis, cell metabolism, and in supporting strong bone formation.
Zinc assists proteins in crucial roles such as wound healing, immune function, and DNA synthesis.
Magnesium assists enzymes in crucial roles such as protein synthesis, muscular and neuronal function, and regulating blood sugar and blood pressure.
Manganese assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, assists in converting food into energy, and allowing blood to clot.
Iron is crucial for carrying oxygen in red blood cells around the body and assists in converting food into energy.
Copper assists in converting food into energy, managing iron levels in the body, and protecting cells from damage due to oxidative stress.
Other
Data on this page was sourced from:
USDA Dataset