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Jamon Serrano
Jamon Serrano by Nico provides 229 kcal per 100 g, with 0.5 g of sugars and 31 g of protein. That is 25% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Raw cured ham category and comes in a 500 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 229 kcal | 246 −7% |
| Total fat | 12 g | 13.9 −14% |
| Saturated fat | 4.6 g | 5.2 −12% |
| Carbohydrates | 0.6 g | 0.8 −27% |
| Total sugars | 0.5 g | 0.4 +25% |
| Added sugars | 0.3 g | 1 −75% |
| Dietary fiber | 0 g | 0.2 −100% |
| Protein | 31 g | 29.3 +6% |
| Salt | 5 g | 4.9 |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1904 Raw cured ham products on Foodmetria.
Compared with other raw cured ham
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Jamón de Cerdo, sal común, azúcar, corrector de la acidez E-331iii, conservadores E-252 y E-250, antioxidante E-301.
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 500 g
- Sold in
- France
- Barcode
- 8436011773510
Prices reported by shoppers
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Frequently asked questions
How many calories are in Jamon Serrano?
Jamon Serrano contains 229 kcal per 100 g.
How much sugar is in Jamon Serrano?
Jamon Serrano has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Jamon Serrano 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 Jamon Serrano vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 20, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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