Nutrition report ready

Noix de jambon au poivre du bresil

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

Nutri-Score D

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Noix de jambon au poivre du bresil

by Domaine Picard in Cured hams Barcode 3385990027013
Poor nutritional quality
Green-Score
f
Environmental impact estimate

Noix de jambon au poivre du bresil by Domaine Picard provides 112 kcal per 100 g, with 0.5 g of sugars and 22 g of protein. That is 28% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Cured hams category.

Nutrient levels per 100 g

Fat
2.6 g · Low
Saturated fat
0.9 g · Low
Sugars
0.5 g · Low
Salt
2.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 112 kcal 232 −52%
Total fat 2.6 g 13.2 −80%
Saturated fat 0.9 g 5 −82%
Carbohydrates 0.5 g 1.1 −53%
Total sugars 0.5 g 0.4 +28%
Protein 22 g 27.2 −19%
Salt 2.2 g 5.1 −57%

Category average across 483 Cured hams products on Foodmetria.

Compared with other cured hams

Calories lower 2%
Sugars higher 39%
Salt lower 6%
Saturated fat lower 3%
Protein top 92%

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

Product details

Sold in
France
Barcode
3385990027013

Prices reported by shoppers

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Frequently asked questions

How many calories are in Noix de jambon au poivre du bresil?

Noix de jambon au poivre du bresil contains 112 kcal per 100 g.

How much sugar is in Noix de jambon au poivre du bresil?

Noix de jambon au poivre du bresil has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Noix de jambon au poivre du bresil healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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