Stick prosciutto cotto alta qualità

by Il Viaggiator Goloso 90g in White hams Barcode 8000633042752
Not enough data to compute
Ultra-processed food
Green-Score
f
Environmental impact estimate

Stick prosciutto cotto alta qualità by Il Viaggiator Goloso provides 133 kcal per 100 g and 19 g of protein. It is classified as NOVA 4 (ultra-processed food). It is listed in the White hams category and comes in a 90g pack.

Nutrient levels per 100 g

Fat
6.3 g · Moderate
Saturated fat
2.8 g · Moderate
Salt
2.8 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 133 kcal 131
Total fat 6.3 g 5.2 +22%
Saturated fat 2.8 g 1.9 +47%
Added sugars 1.4 g 1.8 −23%
Protein 19 g 20 −5%
Salt 2.8 g 2.1 +36%

Category average across 6374 White hams products on Foodmetria.

Compared with other white hams

Calories higher 33%
Salt higher 3%
Saturated fat higher 21%
Protein top 78%

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

Ingredients

coscia di suino, sale, destrosio, aromi, antiossidante. ascorbato di sodio, conservante; nitrito di sodio

Palm oil freeNot veganNot vegetarian

Additives 2

High overexposure risk

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

Product details

Quantity
90g
Labels & certifications
No glutenNo lactose
Sold in
Italy
Barcode
8000633042752

Prices reported by shoppers

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Frequently asked questions

How many calories are in Stick prosciutto cotto alta qualità?

Stick prosciutto cotto alta qualità contains 133 kcal per 100 g.

Is Stick prosciutto cotto alta qualità healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Stick prosciutto cotto alta qualità vegan?

Based on its ingredient list, it is not vegan.

Source: Open Food Facts (ODbL). Last updated March 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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