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Jambon cuit magistral
Jambon cuit magistral by Spar provides 125 kcal per 100 g, with 0.7 g of sugars and 22 g of protein. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the White hams category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 125 kcal | 131 −5% |
| Total fat | 3.7 g | 5.2 −29% |
| Saturated fat | 1.4 g | 1.9 −27% |
| Carbohydrates | 0.7 g | 1.1 −36% |
| Total sugars | 0.7 g | 0.7 |
| Added sugars | 1.5 g | 1.8 −16% |
| Protein | 22 g | 20 +10% |
| Salt | 2 g | 2.1 |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 6378 White hams products on Foodmetria.
Compared with other white hams
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Salami légèrement épicé, INGRÉDIENTS 97 % viande de porc, sel, dextrose, 1% plantes aromatiques et épices, antioxydant (E300), conservateurs (E252, E250), 100 g de produit fini préparé à partir de 142 g de viande,
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- NutriscoreNutriscore Grade C
- Sold in
- Belgium
- Barcode
- 5400210110738
Prices reported by shoppers
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Frequently asked questions
How many calories are in Jambon cuit magistral?
Jambon cuit magistral contains 125 kcal per 100 g.
How much sugar is in Jambon cuit magistral?
Jambon cuit magistral has 0.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Jambon cuit magistral 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.
Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
Reviews
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