Meat · Nutrition facts

Jamón Serrano Reserva

by Dulano

235 kcal per 100 g, with 29.5 g protein, 0.3 g carbs and 12.9 g fat. Full micronutrients and serving info below.

High proteinLow carbPotassium
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Jamón Serrano ReservaNutri-Score DCompare
Amount

Showing values for 100 g

235 kcal
Calories
12% of a 2000 kcal day
29.5 g
Protein
50% of calories
0.3 g
Carbs
1% of calories
12.9 g
Fat
49% of calories
Macro split
Protein 50%Carbs 1%Fat 49%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.3g
Saturated fat4.2g21% DV
Cholesterol72.1mg24% DV
Sodium1520mg66% DV
Potassium349.8mg7% DV
Calcium9.7mg1% DV
Iron0.8mg4% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 20296070 · Data last verified:

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Common questions

How many calories are in Jamón Serrano Reserva?

Jamón Serrano Reserva by Dulano has 235 kcal per 100 g.

How much protein is in Jamón Serrano Reserva?

Jamón Serrano Reserva contains 29.5 g of protein per 100 g.

Is Jamón Serrano Reserva a good source of protein?

Yes — 29.5 g of protein per 100 g, supplying 50% of its calories. That makes it an excellent protein source.

Is Jamón Serrano Reserva keto-friendly?

With 0.3 g total carbs (about 0.3 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Jamón Serrano Reserva high in sodium?

Yes — 1520 mg of sodium per 100 g, about 66% of the daily value.

Why does Jamón Serrano Reserva have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (4.2 g), sodium (1520 mg); points in favor come from protein (29.5 g). Overall that places it in band D.

How much Jamón Serrano Reserva is 100 calories?

About 43 g of Jamón Serrano Reserva equals 100 kcal.

Is Jamón Serrano Reserva high in cholesterol?

It contains 72.1 mg of cholesterol per 100 g — 24% of the daily value, which is on the high side.

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