Meat · Nutrition facts

Chiffonnade De Jambon Serrano

222 kcal per 100 g, with 32 g protein, 1.1 g carbs and 10.1 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Chiffonnade De Jambon SerranoNutri-Score CCompare
Amount

Showing values for 100 g

222 kcal
Calories
11% of a 2000 kcal day
32 g
Protein
57% of calories
1.1 g
Carbs
2% of calories
10.1 g
Fat
41% of calories
Macro split
Protein 57%Carbs 2%Fat 41%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.8g
Saturated fat4g20% DV
Sodium1920mg83% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3760187533049 · Data last verified:

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3760187533049

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Common questions

How many calories are in Chiffonnade De Jambon Serrano?

Chiffonnade De Jambon Serrano by Frais devant has 222 kcal per 100 g.

How much protein is in Chiffonnade De Jambon Serrano?

Chiffonnade De Jambon Serrano contains 32 g of protein per 100 g.

Is Chiffonnade De Jambon Serrano a good source of protein?

Yes — 32 g of protein per 100 g, supplying 57% of its calories. That makes it an excellent protein source.

Is Chiffonnade De Jambon Serrano keto-friendly?

With 1.1 g total carbs (about 1.1 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Chiffonnade De Jambon Serrano high in sodium?

Yes — 1920 mg of sodium per 100 g, about 83% of the daily value.

Why does Chiffonnade De Jambon Serrano 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 saturated fat (4 g), sodium (1920 mg); points in favor come from protein (32 g). Overall that places it in band C.

How much Chiffonnade De Jambon Serrano is 100 calories?

About 45 g of Chiffonnade De Jambon Serrano equals 100 kcal.

Is Chiffonnade De Jambon Serrano high in sugar or fat?

Per 100 g it has 0.8 g sugar and 10.1 g fat (4 g saturated). Fat provides 41% of its calories, so portion size matters most here.

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