Nutrition report ready

Ham

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Fresh Market product.

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Ham

by Fresh Market in Hams Barcode 0205438029146
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Ham by Fresh Market provides 160 kcal per 100 g, with 13 g of sugars and 13 g of protein. That is 1448% more sugar than the average product in this category. It is listed in the Hams category.

Nutrient levels per 100 g

Fat
2 g · Low
Sugars
13 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 84.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 160 kcal 134 kcal 169 −5%
Total fat 2 g 1.7 g 2% 8.1 −75%
Carbohydrates 15 g 12.6 g 5% 1.5 +895%
Total sugars 13 g 10.9 g 0.8 +1448%
Protein 13 g 10.9 g 22% 22.4 −42%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1902 Hams products on Foodmetria.

Nutrition claims check

Claims its numbers support

High protein
33% of calories from protein (EU: at least 20% of calories from protein)
Low fat
2 g fat per 100 g (EU: no more than 3 g per 100 g)

Checked against the per-100 g thresholds of EU Regulation 1924/2006, using the nutrition data above. US labels follow FDA rules, which are mostly based on serving size and can give a different result; FDA has no defined “low sugar” claim.

Compared with other hams

Calories higher 42%
Sugars higher 1%
Protein top 97%

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

Product details

Serving size
84.0g
Sold in
United States
Barcode
0205438029146

Prices reported by shoppers

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Frequently asked questions

How many calories are in Ham?

Ham contains 160 kcal per 100 g and about 134 kcal per serving (84.0g).

How much sugar is in Ham?

Ham has 13 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated July 11, 2019. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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