ProductsJglesiasJambon espagnol

Jglesias

Jambon espagnol

100 g

BARCODE:8425852019062

CATEGORIES:Meats And Their Products, Prepared Meats, Hams, Cured Hams

LABELS:No Gluten, Green Dot

COUNTRIES:France

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Processed foods

Green-Score

FVery high environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in high quantity (22%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (7.9%)

Sugars in low quantity (0.5%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in high quantity (3.5%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 1,334.2 kJ (324 kcal)
FAT	22 g
Saturated fat	7.9 g
Carbohydrates	0.6 g
Sugars	0.5 g
Dietary fiber	?
Proteins	30 g
Salt	3.5 g
Sodium	1.4 g
Minerals
Fruits, vegetables and legumes	~ 0 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 1,334.2 kJ (324 kcal)	? (324 kcal)	?
FAT	22 g	22 g	?
Saturated fat	7.9 g	7.9 g	?
Carbohydrates	0.6 g	0.6 g	?
Sugars	0.5 g	0.5 g	?
Added sugars	~ 0.25 g	?	~ 0.25 g
Dietary fiber	?	?	?
Proteins	30 g	30 g	?
Salt	3.5 g	3.5 g	?
Sodium	1.4 g	1.4 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,334 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

78 min (~7,780 steps)

Swimming

47 min

Bicycling

36 min

Running

27 min

Ingredients

Ingredients image

Ingredients list

Jamôn de cerdo de cebo ibérico, sal, azücar, antioxidante (E-301) y conservadores (E-252, E-250)-

Ingredient information

Jamon De Cerdo De Cebo Iberico

97.5% (estimate)

Salt

1.25% (estimate)

Sugar

0.25% (estimate)

Antioxidant

0.25% (estimate)

E301

0.25% (estimate)

Preservative

0.75% (estimate)

E252

0.25% (estimate)

E250

0.5% (estimate)

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Unknown

Vegan status unknown

Unrecognized: es:jamon-de-cerdo-de-cebo-iberico

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: es:jamon-de-cerdo-de-cebo-iberico

Food Processing

NOVA group

Processed foods

Elements that indicate the product is in NOVA group 3

Additives

E250 - Sodium nitrite

Additives

E252 - Potassium nitrate

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E250 - Sodium nitritePreservative

Sodium nitrite (E250) is a salt used for curing and preserving meat products.

It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.

However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.

Open additive page Source

E252 - Potassium nitratePreservative

POTASSIUM NITRATE is a chemical compound with the chemical formula KNO3. The widespread adoption of nitrate use is more recent and is linked to the development of large-scale meat processing. potassium nitrate is still used in some food applications, such as salami, dry-cured ham, charcuterie.

Open additive page Source

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

FVery high environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Cured ham, raw • Score: 15/100

Life-cycle reference

Category: Cured ham, raw PEF environmental score: 1.80 Climate change impact: 13.60 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Cured ham, raw. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Cured ham, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	75.0 %
Processing	14.3 %
Packaging	8.2 %
Transportation	1.5 %
Distribution	0.5 %
Consumption	0.1 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

FFinal score: 0/100

Final score breakdown

Life cycle analysis score: 15 Sum of bonuses and maluses: -20 Final score: 0/100

Carbon footprint

Equivalent to driving 7.0 km in a petrol car. 1360 g CO2e per 100g of product. Reference category: Cured ham, raw. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cured ham, raw. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cured ham, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	77.9 %
Processing	11.0 %
Packaging	8.1 %
Transportation	2.6 %
Distribution	0.3 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on January 23, 2018 at 1:52:43 PM UTC by kiliweb .

Last edit on March 18, 2026 at 12:41:24 AM UTC by new-nutrition-bot .

Product page also edited by chevalstar, isabel626, kiliweb, new-nutrition-bot, openfoodfacts-contributors, quentinbrd, roboto-app, yuka.WktwUlNaeFJxLzRRdXZFVTVCU0s1YzluNE1iMlFEeTFGZU1qSVE9PQ.

View on Open Food Facts