Nutrition report ready

1/4 jambon sec supérieur

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score E

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1/4 jambon sec supérieur

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1/4 jambon sec supérieur

in Dried hams Barcode 2600481064485
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
f
Environmental impact estimate

1/4 jambon sec supérieur provides 222 kcal per 100 g, with 0.5 g of sugars and 28 g of protein. That is 18% more sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Dried hams category.

Nutrient levels per 100 g

Fat
12 g · Moderate
Saturated fat
4.5 g · Moderate
Sugars
0.5 g · Low
Salt
5.4 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 222 kcal 232
Total fat 12 g 12.8 −6%
Saturated fat 4.5 g 4.8 −7%
Carbohydrates 0.5 g 0.8 −39%
Total sugars 0.5 g 0.4 +18%
Protein 28 g 28.6
Salt 5.4 g 5.1 +6%

Category average across 688 Dried hams products on Foodmetria.

Compared with other dried hams

Calories lower 33%
Sugars higher 45%
Salt higher 48%
Saturated fat lower 46%
Protein top 68%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Labels & certifications
Made in FranceNutriscoreNutriscore Grade D
Sold in
France
Barcode
2600481064485

Prices reported by shoppers

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Frequently asked questions

How many calories are in 1/4 jambon sec supérieur?

1/4 jambon sec supérieur contains 222 kcal per 100 g.

How much sugar is in 1/4 jambon sec supérieur?

1/4 jambon sec supérieur has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 1/4 jambon sec supérieur healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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Compare & rankings

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