Meat · Nutrition facts

Jamón Pietran

117 kcal per 100 g, with 14.3 g protein, 9 g carbs and 2.6 g fat. Full micronutrients and serving info below.

Serving: 42 g
Good proteinPotassium
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Jamón PietranNutri-Score BCompare
Amount

Showing values for 100 g

117 kcal
Calories
6% of a 2000 kcal day
14.3 g
Protein
49% of calories
9 g
Carbs
31% of calories
2.6 g
Fat
20% of calories
Macro split
Protein 49%Carbs 31%Fat 20%

Nutrition facts

per 100 g
Sugar0.7g
Saturated fat0.5g2% DV
Sodium388mg17% DV
Potassium1250mg27% DV
Calcium11.4mg1% DV
Iron1.3mg7% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7701101356098 · Data last verified:

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7701101356098

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Common questions

How many calories are in Jamón Pietran?

Jamón Pietran by Pietrán has 117 kcal per 100 g. One serving (42 g) is about 49 kcal.

How much protein is in Jamón Pietran?

Jamón Pietran contains 14.3 g of protein per 100 g — about 6 g per 42 g serving.

Is Jamón Pietran a good source of protein?

Yes — 14.3 g of protein per 100 g, supplying 49% of its calories. That makes it a good protein source.

Is Jamón Pietran low in sugar?

Yes — only 0.7 g of sugar per 100 g. Most of its 9 g of carbs come from starch and fiber rather than sugar.

Why does Jamón Pietran have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from protein (14.3 g). Overall that places it in band B.

How much Jamón Pietran is 100 calories?

About 85 g of Jamón Pietran equals 100 kcal.

Is Jamón Pietran a good source of potassium?

It is a good source: 1250 mg per 100 g, about 27% of the daily value. A 200 g portion covers roughly 54%.

Is Jamón Pietran high in sugar or fat?

Per 100 g it has 0.7 g sugar and 2.6 g fat (0.5 g saturated). Fat provides 20% of its calories, so portion size matters most here.

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