Raw Ham
Raw Ham contains 232 kcal per 100 g.
Roughly 51 % of its calories come from fat, with 48 % from protein and 0,9 % from carbohydrates (estimated with general energy factors).
That is close to the median for kød on FoodFactly (253 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 232 kcal | |
| Total fat L | 13 g | 17 % |
| Saturated fat L | 5,5 g | 28 % |
| Sodium L | 1.840 mg | 80 % |
| Total carbohydrates L | 0,5 g | 0,2 % |
| Dietary fiber L | 0,5 g | 2 % |
| Total sugars L | 0,5 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 28 g | 56 % |
% 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 48 %
- Carbohydrates 0,9 %
- Fat 51 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein28 gin the top quarter of kød (median 27 g)
- Fiber0,5 gin the top quarter of kød (median 0 g)
- Sugars0,5 gin the top quarter of kød (median 0 g)
- Fat13 gin the lowest quarter of kød (median 16 g)
- Saturated fat5,5 gin the top quarter of kød (median 5,3 g)
- Protein per 100 kcal12,1 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Citterio
- Barcode
- 8008410767416
- Quantity
- 35 g
- Category
- Parma skinke
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Pork meat. edible salt. conservative: E252.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Prosciutto crudo di Parma dop Cortilia | 236 | 29 g | 0,8 g | 13 g |
| Prosciutto di Parma dop Sigma | 236 | 29 g | 0,8 g | 13 g |
| Prosciutto di Parma Penny | 237 | 28 g | 0,5 g | 15 g |
| Parma Ham Citterio | 241 | 26,5 g | 0,1 g | 15 g |
| Prosciutto di Parma DOP Esselunga | 242 | 26,5 g | 0,1 g | 15 g |
| Prosciutto di Parma Citterio | 243 | 27 g | 0 g | 15 g |
| Citterio Citterio | 243 | 27 g | 0,5 g | 15 g |
| Jambon cru Citterio | 243 | 27 g | 0,5 g | 15 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Raw Ham?
100 g of Raw Ham has 232 kcal.
Is Raw Ham high in protein?
Raw Ham contains 28 g of protein per 100 g (56 % of the 50 g Daily Value). About 48 % of its calories come from protein. Compared with other kød, that is among the highest quarter (median 27 g).
How many carbs are in Raw Ham?
Raw Ham has 0,5 g of total carbohydrates per 100 g, including 0,5 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 Raw Ham?
Raw Ham contains 13 g of fat per 100 g, of which 5,5 g is saturated (28 % of the Daily Value).
How much sodium is in Raw Ham?
100 g contains 1.840 mg of sodium, 80 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 1. april 2026. FoodFactly last checked it on 6. 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 8008410767416. License: ODbL 1.0 (Open Food Facts). Source record dated 1. april 2026. Imported 6. november 2026.
Last updated: . Data quality score: 85/100 (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.