Jambon sec Serrano
Per 100 g, Jambon sec Serrano provides 235 calories, 0.8 g carbohydrate, 30.4 g protein and 0 g fibre.
= 235 kcal
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235kcal 12% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
Protein30.4g52% kcal
Carbs0.8g1% kcal
Fat12.3g47% kcal
Fiber 0g
Full nutrient breakdown
Reference
Proximates
- Protein ProteinBuilds and repairs tissue, drives enzymes and hormones. Made up of amino acids, nine of which the body can't make itself.UK adult RI: 50 g/day30.4g30.4g61%
- Fat FatAll fats combined: saturated, monounsaturated, polyunsaturated, and trans. Carries fat-soluble vitamins (A, D, E, K) and contributes 9 kcal per gram.UK adult RI: 70 g/day12.3g12.3g18%
- Carbohydrate CarbohydrateAll carbohydrate combined: sugars, starches, and fiber. Calculated by subtracting water + protein + fat + ash from the food's total mass, hence "by difference".UK adult RI: 260 g/day0.76g0.76g0%
- Fiber FiberPlant carbohydrate the body can't digest. Feeds gut bacteria, slows sugar absorption, and supports regular digestion. UK adults: target 30 g/day.UK adult RI: 30 g/day0g0g0%
Carbohydrates
- Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day0.36g0.36g0%
Fats and Fatty Acids
Minerals
Other
Jambon sec Serrano: key facts
Good source of
- How many calories are in Jambon sec Serrano?
- Jambon sec Serrano has 235 calories per 100 g.
- How much protein is in Jambon sec Serrano?
- Jambon sec Serrano provides 30.4 g of protein per 100 g.
- How many carbs are in Jambon sec Serrano?
- Jambon sec Serrano contains 0.8 g of carbohydrate per 100 g, including 0 g of fibre.
- How much fat is in Jambon sec Serrano?
- Jambon sec Serrano has 12.3 g of fat per 100 g.
Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).