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JAMON SERRANO
PARMA · 120 g
- Barcode
7501518491364- Category
- Serrano ham
- Serving size
- 100 g
- Sold in
- Mexico
At a glance
JAMON SERRANO (PARMA) is a product in the category “Serrano ham”. It provides 234 kcal (995 kJ) per 100 g. One serving of 100 g contains about 234 kcal, or 12% of an adult's daily energy reference intake. It contains 120% more sugar than the median product in its category. Its saturated fat content is close to the median of its category. It contains 149% more salt than the median product in its category. Its ingredient list contains 2 additives: E250 - Sodium nitrite and E621 - Monosodium glutamate. It is sold in Mexico.
Nutrition facts
| Nutrition facts | Per 100 g / 100 ml | % RI* | Per serving (100 g) |
|---|---|---|---|
| Energy | 995 kJ / 234 kcal | 12% | 995 kJ / 234 kcal |
| Fat | 10 g | 14% | 10 g |
| Saturated fat | 4 g | 20% | 4 g |
| Carbohydrates | 4 g | 2% | 4 g |
| Sugars | 1.1 g | 1% | 1.1 g |
| Added sugars | 0 g | 0 g | |
| Fibre | 0 g | 0% | 0 g |
| Protein | 32 g | 64% | 32 g |
| Salt | 12 g | 203% | 12 g |
| Alcohol | 0 % vol | ||
| Fruits, vegetables & legumes | 0 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Compared with similar products
Median values of 385 products in the category “Serrano ham”.
Ingredients
PIERNA DE CERDO, SAL YODADA, NITRATO DE POTASIO, NITRITO DE SODIO Y ASCORBATO DE SODIO. GLUTAMATO MONOSODICO.
Allergens
No allergens declared on the label.
Additives
Frequently asked questions
How many calories are in JAMON SERRANO?
JAMON SERRANO contains 234 kcal per 100 g, which is about 234 kcal per serving of 100 g.
Is JAMON SERRANO vegan?
No. The ingredient list of JAMON SERRANO contains at least one animal-derived ingredient.
Does JAMON SERRANO contain palm oil?
No palm oil was detected in the ingredient list of JAMON SERRANO.
Which additives does JAMON SERRANO contain?
JAMON SERRANO contains E250 - Sodium nitrite and E621 - Monosodium glutamate.
Healthier alternatives
Popular products from the same category with a better Nutri-Score.
