Chunk ham
Chunk ham provides 161 kcal per 100 g and 16.1 g of protein. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Canned meats category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 2 onz (56 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 161 kcal | 90 kcal | 187 −14% | |
| Total fat | 10.7 g | 6 g | 8% | 12.3 −13% |
| Saturated fat | 3.6 g | 2 g | 10% | 4.2 −15% |
| Carbohydrates | 0 g | 0 g | 0% | 2.6 −100% |
| Dietary fiber | 0 g | 0 g | 0% | 0.2 −100% |
| Protein | 16.1 g | 9 g | 18% | 16.6 |
| Salt | 2.5 g | 1.4 g | 1.5 +68% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 799 Canned meats products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from December 2022. Other values: Open Food Facts.
Compared with other canned meats
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Ham (cured with water, salt, sugar, spices, carrageenan, sodium phosphates, sodium erythorbate, sodium nitrite) smoke flavor
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Serving size
- 2 onz (56 g)
- Sold in
- United States
- Barcode
- 0071846000325
Prices reported by shoppers
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Frequently asked questions
How many calories are in Chunk ham?
Chunk ham contains 161 kcal per 100 g and about 90 kcal per serving (2 onz (56 g)).
Is Chunk ham healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Chunk ham vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated April 23, 2020. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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