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Plumrose, UNCURED HONEY HAM

Pepperoni, Salami & Cold Cuts Plumrose USA, Inc. Branded
107 Calories
16.1g Protein
5.4g Carbs
2.7g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 107
% Daily Value*
Total Fat 2.7g 3%
Saturated Fat 0.9g 4%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 839mg 36%
Total Carbohydrate 5.4g 2%
Dietary Fiber 0g 0%
Total Sugars 3.6g
Protein 16.1g 32%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0.6mg 4%
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 16.1g 67%
Carbs 5.4g 22%
Fat 2.7g 11%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 0.6 MG 4%
Sodium, Na 839 MG 36%

Nutrition Highlights

  • Low in calories with 107 kcal per 100g.
  • Good source of protein with 16.1g per 100g.
  • Very low in fat (2.7g per 100g).
  • Good source of Sodium, Na (36% DV).

About UNCURED HONEY HAM

Plumrose Uncured Honey Ham delivers 107 calories per 56g serving with 16g protein and only 2.7g fat. Lightly sweetened with honey and cane syrup, cured without nitrates from synthetic sources. A lean deli meat that works well in sandwiches or wraps for anyone watching fat intake while keeping protein up.

Ingredients

PORK, WATER, HONEY, SEA SALT, CONTAINS 2% OR LESS OF THE FOLLOWING: VINEGAR, EVAPORATED CANE SYRUP, CARRAGEENAN, CHERRY POWDER, TURBINADO SUGAR, NATURAL FLAVORING.

Dietary Information

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

Notable micronutrients in UNCURED HONEY HAM include Sodium, Na (36% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 107 calories per 100 grams, UNCURED HONEY HAM gets 60% of its calories from protein, 20% from carbohydrates, and 23% from fat. This is moderate, similar to many lean proteins and whole grains.

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