Parmaham
Parmaham contains 245 kcal per 100 g.
Roughly 55% of its calories come from fat, with 44% from protein and 0.7% from carbohydrates (estimated with general energy factors).
That is close to the median for meat on FoodFactly (253 kcal per 100 g).
100 g provides 526,667% of the Daily Value for Vitamin A, 70% of the Daily Value for Thiamin (B1) and 65% of the Daily Value for iodine.
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 | 245 kcal | |
| Total fat L | 15 g | 19% |
| Saturated fat L | 6.5 g | 33% |
| Cholesterol L | 80.9 mg | 27% |
| Sodium L | 2,000 mg | 87% |
| Total carbohydrates L | 0.4 g | 0.1% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0.4 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 27 g | 54% |
| Vitamin A L | 4,740,000 µg | 526,667% |
| Vitamin C L | 0.28 mg | 0.3% |
| Vitamin D L | 0.53 µg | 3% |
| Vitamin E L | 0.12 mg | 0.8% |
| Thiamin (B1) L | 0.84 mg | 70% |
| Riboflavin (B2) L | 0.17 mg | 13% |
| Niacin (B3) L | 6.9 mg | 43% |
| Pantothenic acid (B5) L | 0.69 mg | 14% |
| Vitamin B6 L | 0.37 mg | 22% |
| Folate (B9) L | 7.4 µg | 2% |
| Vitamin B12 L | 0.61 µg | 25% |
| Calcium L | 11.1 mg | 0.9% |
| Iron L | 0.92 mg | 5% |
| Magnesium L | 29.7 mg | 7% |
| Phosphorus L | 233 mg | 19% |
| Potassium L | 393 mg | 8% |
| Zinc L | 2.5 mg | 22% |
| Copper L | 0.078 mg | 9% |
| Manganese L | 0.019 mg | 0.8% |
| Selenium L | 16.4 µg | 30% |
| Iodine L | 97.6 µg | 65% |
% 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 44%
- Carbohydrates 0.7%
- Fat 55%
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
- Sugars0.4 gin the top quarter of meat (median 0 g)
- Fat15 gin the lowest quarter of meat (median 16 g)
- Saturated fat6.5 gin the top quarter of meat (median 5.3 g)
- Sodium2,000 mgin the top quarter of meat (median 1,840 mg)
- Protein per 100 kcal11 gprotein density, useful for comparing foods with different calorie levels
- Water61.5 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 | 61.5 g |
|---|---|
| Alcohol L | 0 g |
Product details
Ingredients
Varkensvlees, zout
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 |
|---|---|---|---|---|
| Parmaham Delhaize | 245 | 27 g | 0.5 g | 15 g |
| Prosciutto crudo di Parma Iper | 247 | 28 g | 0 g | 15 g |
| Prosciutto di Parma Billa | 243 | 27 g | 0 g | 15 g |
| Prosciutto de parma Citterio | 243 | 27 g | 0.5 g | 15 g |
| Parma Ham Citterio | 243 | 27 g | 0.5 g | 15 g |
| Proscuitto de parma Citterio | 243 | 27 g | 0 g | 15 g |
| Prosciutto di Parma DOP Citterio | 243 | 27 g | 0.5 g | 15 g |
| Prosciutto di parma Citterio | 243 | 27 g | 0.5 g | 15 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 8718452423569. License: ODbL 1.0 (Open Food Facts). Source record dated June 26, 2026. Imported November 8, 2026.
Last updated: . 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.