Salami Extra vs Jamón serrano
Overall, Jamón serrano has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 0.
Salami Extra
Jamón serrano
Nutrition per 100 g
| Nutrient | Salami Extra | Jamón serrano |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 4 | 3 |
| Calories | 439 kcal | 248 kcal |
| Fat | 39 g | 12 g |
| Saturated fat | 15 g | 4.6 g |
| Sugars | 2 g | 0.5 g |
| Salt | 3.5 g | 3.5 g |
| Fiber | — | 0 g |
| Protein | 19 g | 34 g |
| Additives | 6 | 2 |
| Allergens | Milk, Lactosa, Proteínas de la leche | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Jamón serrano has 44% fewer calories (248 kcal vs 439 kcal).
- Jamón serrano has 69% less fat (12 g vs 39 g).
- Jamón serrano has 69% less saturated fat (4.6 g vs 15 g).
- Jamón serrano has 75% less sugar (0.5 g vs 2 g).
- Jamón serrano has 44% more protein (34 g vs 19 g).
- Jamón serrano is less processed (lower NOVA group).
- Only Salami Extra lists: Milk, Lactosa, Proteínas de la leche.
Ingredients
Salami Extra
Carne y grasa de cerdo, lactosa, sal, aromas, proteínas de la leche, azúcar, especias, dextrosa, aroma de humo, ajo, antioxidante E-301), fermentos, colorante (E-120), conservadores (E-252, E-250). "Came y tocino de cerdo certificadas en Bienestar Animal Welfair. Tratamiento de superficie: conservadores (E-202, E-235). 100 g de came para 100 g de producto terminado.
Jamón serrano
Jamón de cerdo, sal y conservadores (E-252, E-250).
FAQ
Which is healthier: Salami Extra or Jamón serrano?
Overall, Jamón serrano has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Jamón serrano has fewer calories: 248 kcal versus 439 kcal per 100 g.
Which has less sugar?
Jamón serrano has less sugar: 0.5 g versus 2 g per 100 g.