Jambon
Jambon contains 94 kcal per 100 g. A serving, 25 g (25 g) provides about 24 kcal.
Roughly 79 % of its calories come from protein, with 19 % from fat and 2 % from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in kød on FoodFactly, where the median is 131 kcal per 100 g across 1.320 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 94 kcal | |
| Total fat L | 2 g | 3 % |
| Saturated fat L | 0,8 g | 4 % |
| Sodium L | 920 mg | 40 % |
| Total carbohydrates L | 0,5 g | 0,2 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 0,5 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 19 g | 38 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 79 %
- Carbohydrates 2 %
- Fat 19 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein19 gbelow the median for kød (median 21 g)
- Fat2 gin the lowest quarter of kød (median 4,5 g)
- Saturated fat0,8 gin the lowest quarter of kød (median 1,8 g)
- Sodium920 mgabove the median for kød (median 885 mg)
- Protein per 100 kcal20,2 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Schweinefleisch, Wasser, Speisesalz, Säuerungsmittel: Natriumlaktat; Maltodextrin, Stabilisatoren: Di - und Triphosphate; Gewürzextrakte, Antioxidationsmittel: Natriumascorbat; Gewürze, Konservierungsstoff: Natriumnitrit.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Salt
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Hindi göğsü dilim Erciyes | 94 | 20 g | 1,1 g | 1 g |
| Pepperskinke Rema 1000 | 94 | 17 g | 1,2 g | 2,4 g |
| Sadia's ham Sadia | 94 | 16 g | 0,8 g | 3 g |
| Dados de jamón cocido Hacendado | 94 | 17 g | 1,3 g | 2,3 g |
| Hamburgerrygg Coop | 94 | 20 g | 0,5 g | 1,3 g |
| Шунка класик Тандем | 94 | 14 g | 2,6 g | 3 g |
| Kokt skinka Prime Patrol | 94 | 19,1 g | 2,9 g | 2,9 g |
| Szynka morlińska wędzona Morliny | 94 | 17 g | 1,1 g | 2,4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Jambon?
100 g of Jambon has 94 kcal. Serving, 25 g (25 g): about 24 kcal.
Is Jambon high in protein?
Jambon contains 19 g of protein per 100 g (38 % of the 50 g Daily Value), or 4,8 g in serving, 25 g (25 g). About 79 % of its calories come from protein. Compared with other kød, that is below the median (median 21 g).
How many carbs are in Jambon?
Jambon has 0,5 g of total carbohydrates per 100 g, including 0 g of fiber and 0,5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Jambon?
Jambon contains 2 g of fat per 100 g, of which 0,8 g is saturated (4 % of the Daily Value).
How much sodium is in Jambon?
100 g contains 920 mg of sodium, 40 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 25. september 2026. FoodFactly last checked it on 8. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 4061464526587. License: ODbL 1.0 (Open Food Facts). Source record dated 25. september 2026. Imported 8. november 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.