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Field Packing, HONEY HAM STEAK, HONEY

Pepperoni, Salami & Cold Cuts Field Packing Company Branded
131 Calories
16.7g Protein
8.3g Carbs
3.0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 131
% Daily Value*
Total Fat 3.0g 4%
Saturated Fat 1.2g 6%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 1,321mg 57%
Total Carbohydrate 8.3g 3%
Dietary Fiber 0g 0%
Total Sugars 6.0g
Protein 16.7g 33%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0.9mg 5%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 16.7g 60%
Carbs 8.3g 30%
Fat 3.0g 10%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 1.4 MG 2%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 0.9 MG 5%
Sodium, Na 1,321 MG 57%

Nutrition Highlights

  • Good source of protein with 16.7g per 100g.
  • Very low in fat (3.0g per 100g).
  • Rich source of Sodium, Na (57% of Daily Value per 100g).

About HONEY HAM STEAK, HONEY

Kentucky Legend Honey Ham Steak is a sliced cured ham with added honey, salt, and natural smoke flavor. An 84g serving has 131 calories, 16.7g protein, 8.3g carbs, and 3g fat. A lean deli ham option with mild sweetness from honey; great for breakfast platters, sandwiches, and quick meals.

Ingredients

HAM CURED WITH: WATER, HONEY, CONTAINS 2% OR LESS OF SALT, SODIUM LACTATE, DEXTROSE, SUGAR, SODIUM PHOSPHATE, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE.

Dietary Information

HONEY HAM STEAK, HONEY is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in HONEY HAM STEAK, HONEY include Sodium, Na (57% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 131 calories per 100 grams, HONEY HAM STEAK, HONEY gets 51% of its calories from protein, 25% from carbohydrates, and 20% from fat. This is moderate, similar to many lean proteins and whole grains.

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