Meat · Nutrition facts

Jambon Cuit Supérieur Au Bouillon

145 kcal per 100 g, with 18 g protein, 0.5 g carbs and 7.9 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Jambon Cuit Supérieur Au BouillonNutri-Score CCompare
Amount

Showing values for 100 g

145 kcal
Calories
7% of a 2000 kcal day
18 g
Protein
50% of calories
0.5 g
Carbs
1% of calories
7.9 g
Fat
49% of calories
Macro split
Protein 50%Carbs 1%Fat 49%

Nutrition facts

per 100 g
Sugar0.5g
Saturated fat2.9g14% DV
Sodium800mg35% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 2228585018762 · Data last verified:

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2228585018762

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Common questions

How many calories are in Jambon Cuit Supérieur Au Bouillon?

Jambon Cuit Supérieur Au Bouillon by Despi has 145 kcal per 100 g.

How much protein is in Jambon Cuit Supérieur Au Bouillon?

Jambon Cuit Supérieur Au Bouillon contains 18 g of protein per 100 g.

Is Jambon Cuit Supérieur Au Bouillon a good source of protein?

Yes — 18 g of protein per 100 g, supplying 50% of its calories. That makes it a good protein source.

Is Jambon Cuit Supérieur Au Bouillon keto-friendly?

With 0.5 g total carbs (about 0.5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Jambon Cuit Supérieur Au Bouillon high in sodium?

Yes — 800 mg of sodium per 100 g, about 35% of the daily value.

Why does Jambon Cuit Supérieur Au Bouillon have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (800 mg); points in favor come from protein (18 g). Overall that places it in band C.

How much Jambon Cuit Supérieur Au Bouillon is 100 calories?

About 69 g of Jambon Cuit Supérieur Au Bouillon equals 100 kcal.

Is Jambon Cuit Supérieur Au Bouillon high in sugar or fat?

Per 100 g it has 0.5 g sugar and 7.9 g fat (2.9 g saturated). Fat provides 49% of its calories, so portion size matters most here.

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