Values are reported as g/100g food for for solids and g/100ml food for liquids. Values are reported as the mean ± the standard error wherever that information has been reported. T, temperature. NM, not measured.

cooked ham, uncooked

• Creatine content= 0.4
• Category:   Processed Meats
• Notes: Number of samples: 3.
• Reference: Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F. Effect of cooking conditions on creatinine formation in cooked ham. J Agric Food Chem. 2008; 10;56(23):11279-84.