Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil vs Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, raw

Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil has more carbohydrates. Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil has more protein. Values are per 100 g.