Jambon sec

in Dried hams Barcode 7631620118276
Bad nutritional quality
Processed food
Green-Score
f
Environmental impact estimate

Jambon sec provides 216 kcal per 100 g, with 0.4 g of sugars and 31 g of protein. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Dried hams category.

Nutrient levels per 100 g

Fat
10 g · Moderate
Saturated fat
4 g · Moderate
Sugars
0.4 g · Low
Salt
6 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 216 kcal 232 −7%
Total fat 10 g 12.8 −22%
Saturated fat 4 g 4.9 −18%
Carbohydrates 0.4 g 0.8 −51%
Total sugars 0.4 g 0.4 −6%
Added sugars 1.6 g 0.8 +103%
Dietary fiber 0 g 0.1 −100%
Protein 31 g 28.6 +8%
Salt 6 g 5.1 +17%

Category average across 687 Dried hams products on Foodmetria.

Compared with other dried hams

Calories lower 30%
Sugars lower 44%
Salt higher 22%
Saturated fat lower 30%
Protein top 19%
Fiber top 100%

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

Ingredients

Jambon de porc (origine UE), sel, E252, Sucre.

Palm oil freeNot veganNot vegetarian

Additives 1

High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
France
Barcode
7631620118276

Prices reported by shoppers

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Frequently asked questions

How many calories are in Jambon sec?

Jambon sec contains 216 kcal per 100 g.

How much sugar is in Jambon sec?

Jambon sec has 0.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Jambon sec healthy?

It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Jambon sec vegan?

Based on its ingredient list, it is not vegan.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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