Pork, cured, ham and water product, slice, bone-in, separable lean only, heated, pan-broil
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus258 mg26%High
Sodium1237 mg62%High
Potassium289 mg14%Low
About this food
Pork sits in the Meat & Protein group. Animal proteins tend to be higher in phosphorus, and animal phosphorus absorbs at 60-80% versus 30-50% for plants. Choosing low-phosphorus proteins such as egg whites or tofu, or controlling portions of red meat, is a common CKD approach.
Nutrient insight
Pork's sodium (62%) is the main risk item. Cooking plainly with less sauce can cut the per-serving sodium meaningfully.
Other nutrients
Protein20.9 gNot rated; needs attention at stage 4-5
Fiber0 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)1.1 gNatural sugar
Alcohol0 gAlcohol-free
Purine140.7 mgModerate purineNot rated · category estimate
OxalateNo dataNot rated · reference for those with kidney stones
Phosphorus source: Animal source (higher absorption) · Potassium form: Whole food
Practical tips
Worth remembering: Boiling meat first and discarding the water removes some phosphorus and potassium; prefer low-phosphorus proteins like egg whites.