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Ham, gammon rashers, grilled

Gammon is cured pork from the hind leg. These figures describe unsmoked British gammon rashers cooked by grilling. It mainly provides protein and fat, alongside B vitamins and minerals. Per 100g, it contains 28g of protein and 9.9g of fat, including 3.4g of saturated fat, as well as 3.4g of salt.

Protein supports the maintenance and repair of body tissues, while B vitamins help the body release energy from food. The salt content is worth noting for people monitoring their salt intake, as salt can affect blood pressure. Saturated fat also contributes to overall dietary intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

199 kcal

Energía

834 kJ

Grasa

9.9g

of which saturates

3.4g

Carbohydrate

0g

of which sugars

0g

Fibra

0g

Proteína

28g

Sal

3.4g

Alcohol

0g

Agua

58g

Colesterol

83mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0.8µg

Vitamina E

0.08mg

Vitamina C

Trace

Thiamin (B1)

1.2mg

Riboflavin (B2)

0.18mg

Niacin (B3)

6.4mg

Vitamin B6

0.16mg

Vitamina B12

1µg

Ácido fólico

3µg

Calcio

8mg

Hierro

0.8mg

Magnesio

26mg

Phosphorus

230mg

Potasio

380mg

Sodio

1360mg

Zinc

2.2mg

Cobre

0.09mg

Selenio

14µg

Iodine

8µg

Other types of ham

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Ham, gammon joint, boiled

204 kcal

23g

12g

0g

Ham, gammon joint, raw

138 kcal

18g

7.5g

0g

Ham

107 kcal

18g

3.3g

0.1g

Ham, canned

107 kcal

17g

4.5g

–

Ham, Parma

223 kcal

27g

13g

–

Ham, premium

132 kcal

21g

5g

–

About these figures

Values are per 100g of the food as described (5 samples; unsmoked British gammon). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente