Showing values for 100 g
Nutrition facts
per 100 g% DV = share of the FDA daily value for the selected amount.
Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3180940083114 · Data last verified:
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Common questions
How many calories are in Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches)?
Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) by Madrange has 106 kcal per 100 g. One serving (40 g) is about 42 kcal.
How much protein is in Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches)?
Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) contains 20 g of protein per 100 g — about 8 g per 40 g serving.
Is Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) a good source of protein?
Yes — 20 g of protein per 100 g, supplying 75% of its calories. That makes it an excellent protein source.
Is Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) 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 Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) high in sodium?
Yes — 760 mg of sodium per 100 g, about 33% of the daily value.
Why does Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) 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 (760 mg); points in favor come from protein (20 g). Overall that places it in band C.
How much Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) is 100 calories?
About 94 g of Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) equals 100 kcal.
Is Mon Jambon Supérieur À L'étouffée Conservation Sans Nitrite (6 Tranches) high in sugar or fat?
Per 100 g it has 0.5 g sugar and 2.7 g fat (1 g saturated). Fat provides 23% of its calories, so portion size matters most here.
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