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Ham, premium

Premium ham is a processed meat made from pork. The figures here describe loose and prepacked ham with no added water, including honey-glazed and smoked varieties. It mainly provides protein, with some fat and very little carbohydrate. Per 100g, it contains 21g of protein, 5g of fat, 1.7g of saturated fat and 2.6g of salt.

Protein supports the growth and repair of body tissues and helps maintain muscle. The salt content is worth noting for people monitoring their salt intake, as eating too much salt can raise blood pressure. Ham also contributes saturated fat to the diet. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

132 kcal

Energy

553 kJ

Fett

5g

of which saturates

1.7g

Carbohydrate

0.5g

of which sugars

0.5g

Protein

21g

Salz

2.6g

Alkohol

0g

Wasser

70g

Cholesterin

58mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin E

0.05mg

Vitamin C

Trace

Thiamin (B1)

0.27mg

Riboflavin (B2)

0.2mg

Niacin (B3)

4.5mg

Vitamin B6

0.45mg

Vitamin B12

Trace

Folate

6µg

Kalzium

6mg

Eisen

0.8mg

Magnesium

22mg

Phosphorus

240mg

Kalium

320mg

Natrium

1050mg

Zink

2.1mg

Copper

0.07mg

Selen

12µg

Jod

5µg

Other types of ham

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Ham

107 kcal

18g

3.3g

0.1g

Ham, gammon joint, boiled

204 kcal

23g

12g

0g

Ham, gammon joint, raw

138 kcal

18g

7.5g

0g

Ham, gammon rashers, grilled

199 kcal

28g

9.9g

0g

Ham, canned

107 kcal

17g

4.5g

–

Ham, Parma

223 kcal

27g

13g

–

About these figures

Values are per 100g of the food as described (10 samples, 7 brands; loose and prepacked including honey glazed and smoked ham. No added water). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Nutrient analysis of foods important in elderly people, 1994.

Weiterführende Lektüre und Referenzen

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

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  • 4 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht