Jambon serrano dégraissé
Packaged product Sweets and Desserts Aoste
Jambon serrano dégraissé contains 246 kcal per 100 g.
Roughly 52% of its calories come from protein, with 46% from fat and 2% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in sweets and desserts on FoodFactly, where the median is 367 kcal per 100 g across 112,400 products.
100 g provides 777,778% of the Daily Value for copper, 66% of the Daily Value for Thiamin (B1) and 41% of the Daily Value for Niacin (B3).
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 | 246 kcal | |
| Total fat L | 12.6 g | 16% |
| Saturated fat L | 3.4 g | 17% |
| Cholesterol L | 76.1 mg | 25% |
| Sodium L | 1,960 mg | 85% |
| Total carbohydrates L | 1.1 g | 0.4% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0.8 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 32 g | 64% |
| Vitamin A L | 4.5 µg | 0.5% |
| Vitamin C L | 0.26 mg | 0.3% |
| Vitamin D L | 0.5 µg | 2% |
| Vitamin E L | 0.12 mg | 0.8% |
| Thiamin (B1) L | 0.79 mg | 66% |
| Riboflavin (B2) L | 0.16 mg | 12% |
| Niacin (B3) L | 6.5 mg | 41% |
| Pantothenic acid (B5) L | 0.65 mg | 13% |
| Vitamin B6 L | 0.35 mg | 21% |
| Folate (B9) L | 7 µg | 2% |
| Vitamin B12 L | 0.58 µg | 24% |
| Calcium L | 14 mg | 1% |
| Iron L | 0.86 mg | 5% |
| Magnesium L | 38.2 mg | 9% |
| Phosphorus L | 219 mg | 17% |
| Potassium L | 371 mg | 8% |
| Zinc L | 2.3 mg | 21% |
| Copper L | 7,000 mg | 777,778% |
| Manganese L | 0.016 mg | 0.7% |
| Selenium L | 15.4 µg | 28% |
| Iodine L | 29.6 µg | 20% |
% 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 52%
- Carbohydrates 2%
- Fat 46%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein32 gin the top quarter of sweets and desserts (median 5.9 g)
- Fiber0 gin the lowest quarter of sweets and desserts (median 2 g)
- Sugars0.8 gin the lowest quarter of sweets and desserts (median 20.8 g)
- Fat12.6 gbelow the median for sweets and desserts (median 13 g)
- Saturated fat3.4 gbelow the median for sweets and desserts (median 5.4 g)
- Sodium1,960 mgin the top quarter of sweets and desserts (median 176 mg)
- Protein per 100 kcal13 gprotein density, useful for comparing foods with different calorie levels
- Water57.9 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 0 g |
|---|
Carotenoids (1)
| Beta-carotene L | 0 µg |
|---|
Other components (2)
| Water L | 57.9 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Aoste
- Barcode
- 3449865292484
- Quantity
- 0.3 kg
- Category
- Sweets and Desserts
Ingredients
Jambon de porc origine Espagne, sel de mer. Présence possible de fruits à coques et de lait.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Salt
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 3449865292484. License: ODbL 1.0 (Open Food Facts). Source record dated March 17, 2026. Imported November 6, 2026.
Last updated: . Source description: "Jambon serrano dégraissé". Data quality score: 95/100 (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.