Meat · Nutrition facts

Jambon Serrano Espagnol Reserva

234 kcal per 100 g, with 30 g protein, 1.5 g carbs and 12 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Jambon Serrano Espagnol ReservaNutri-Score CCompare
Amount

Showing values for 100 g

234 kcal
Calories
12% of a 2000 kcal day
30 g
Protein
51% of calories
1.5 g
Carbs
3% of calories
12 g
Fat
46% of calories
Macro split
Protein 51%Carbs 3%Fat 46%

Nutrition facts

per 100 g
Sugar1.5g
Saturated fat4g20% DV
Sodium2080mg90% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3428060380400 · Data last verified:

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Barcode

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3428060380400

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Common questions

How many calories are in Jambon Serrano Espagnol Reserva?

Jambon Serrano Espagnol Reserva has 234 kcal per 100 g.

How much protein is in Jambon Serrano Espagnol Reserva?

Jambon Serrano Espagnol Reserva contains 30 g of protein per 100 g.

Is Jambon Serrano Espagnol Reserva a good source of protein?

Yes — 30 g of protein per 100 g, supplying 51% of its calories. That makes it an excellent protein source.

Is Jambon Serrano Espagnol Reserva keto-friendly?

With 1.5 g total carbs (about 1.5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Jambon Serrano Espagnol Reserva high in sodium?

Yes — 2080 mg of sodium per 100 g, about 90% of the daily value.

Why does Jambon Serrano Espagnol Reserva 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 (2080 mg); points in favor come from protein (30 g). Overall that places it in band C.

How much Jambon Serrano Espagnol Reserva is 100 calories?

About 43 g of Jambon Serrano Espagnol Reserva equals 100 kcal.

Is Jambon Serrano Espagnol Reserva high in sugar or fat?

Per 100 g it has 1.5 g sugar and 12 g fat (4 g saturated). Fat provides 46% of its calories, so portion size matters most here.

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