Meat · Nutrition facts

Prosciutto Cotto Alta Qualità

154 kcal per 100 g, with 20 g protein, 1 g carbs and 7.8 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Prosciutto Cotto Alta QualitàNutri-Score CCompare
Amount

Showing values for 100 g

154 kcal
Calories
8% of a 2000 kcal day
20 g
Protein
52% of calories
1 g
Carbs
3% of calories
7.8 g
Fat
45% of calories
Macro split
Protein 52%Carbs 3%Fat 45%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar1g
Saturated fat3.4g17% DV
Sodium780mg34% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8006429101009 · Data last verified:

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8006429101009

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Common questions

How many calories are in Prosciutto Cotto Alta Qualità?

Prosciutto Cotto Alta Qualità by Motta Barlassina, Visotto has 154 kcal per 100 g.

How much protein is in Prosciutto Cotto Alta Qualità?

Prosciutto Cotto Alta Qualità contains 20 g of protein per 100 g.

Is Prosciutto Cotto Alta Qualità a good source of protein?

Yes — 20 g of protein per 100 g, supplying 52% of its calories. That makes it an excellent protein source.

Is Prosciutto Cotto Alta Qualità keto-friendly?

With 1 g total carbs (about 1 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Prosciutto Cotto Alta Qualità high in sodium?

Yes — 780 mg of sodium per 100 g, about 34% of the daily value.

Why does Prosciutto Cotto Alta Qualità 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 (3.4 g), sodium (780 mg); points in favor come from protein (20 g). Overall that places it in band C.

How much Prosciutto Cotto Alta Qualità is 100 calories?

About 65 g of Prosciutto Cotto Alta Qualità equals 100 kcal.

Is Prosciutto Cotto Alta Qualità high in sugar or fat?

Per 100 g it has 1 g sugar and 7.8 g fat (3.4 g saturated). Fat provides 45% of its calories, so portion size matters most here.

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