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Cured ham Parma, PDO, in slices calibrated, 250 g

Cured ham Parma, PDO, in slices calibrated, 250 g

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Cured ham Parma, PDO, in slices calibrated, 250 g

Barcode: 8005573002866
Country of origin: Italy
Brands: Veroni
Description

Cured ham Parma, PDO – a premium delicacy with an exceptional taste, perfectly sliced for snacks or dishes, featuring only 16 g of fat and 253 kcal of energy per 100 g.

Ingredients

Ingredients: pig's ham, salt (E251). Nutritional value per 100 g: energy value 1056 kJ/ 253 kcal, fat 16 g.

Additives

Salt

Sodium Nitrate (E251)

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may contribute to hypertension or cardiovascular issues.

Sodium Nitrite: Used as a preservative, but excessive intake may be linked to potential carcinogenic effects when converted to nitrosamines in the body.

Additives Overview

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The product consists of cured ham with the addition of salt (E251). Cured meats can pose certain health risks if consumed in excess, particularly due to the presence of sodium and potential carcinogenic compounds formed during the curing process. Moderation is key for a balanced diet.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
-64%
1056 kJ
Calories
-64%
252.38 kcal
Fats
-20%
16g
Saturated Fats
-28%
5.3g
Carbohydrates
-74%
0.5g
Sugars
-100%
0g
Proteins
+14%
27g
Salt
+36%
4.6g

How long would it take to burn off calories of this product?

252.38 kcal
Calories
58min
Walking
25min
Running
34min
Cycling

Product Analysis

Powered by AI

The product consists of cured ham with the addition of salt (E251). Cured meats can pose certain health risks if consumed in excess, particularly due to the presence of sodium and potential carcinogenic compounds formed during the curing process. Moderation is key for a balanced diet.

Other details

Added
January 19, 2025 at 12:09:11 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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