Why does Bayonne ham receive a Nutri‑Score of E and which nutrients are responsible for this low rating?

The Nutri‑Score algorithm penalizes high amounts of salt, saturated fat and energy; Bayonne ham contains 4.6 g of salt, 5.9 g of saturated fat and 247 kcal per 100 g, which together generate the maximum negative points, resulting in an overall score of 28 and the lowest grade E.

How does the salt content of Bayonne ham affect a hypertensive or sodium‑restricted diet?

With 4.6 g of salt per 100 g, the ham contributes a large portion of the recommended maximum daily intake of 5 g, so regular consumption can raise blood pressure and should be limited or avoided by individuals managing hypertension or following a low‑sodium regimen.

Is Bayonne ham compatible with popular dietary patterns such as keto, gluten‑free, or halal?

The ham is virtually carbohydrate‑free (0.5 g sugars, 0.5 g carbs) and rich in protein, making it suitable for keto and gluten‑free plans, but because it is made from pork it does not meet halal, vegan or vegetarian requirements.

Labeyrie • 160 g

Jambon de bayonne

Fish Meat Eggs

Product Insights

Bayonne ham is a French cured pork product belonging to the processed‑meat family. It carries a Nutri‑Score of E and is classified in the NOVA 3 (processed) group, reflecting its high salt (4.6 g/100 g) and saturated‑fat (5.9 g/100 g) content despite a strong protein level of 28 g/100 g. The ham contains no added preservatives, has low sugar and carbohydrate levels, but its elevated sodium makes it less suitable for low‑salt dietary regimes.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal247 kcal

Fat15 g

Saturated Fat5.9 g

Carbohydrates0.5 g

Sugars0.5 g

Comparative Analysis

Compared with average values for cured meats, this Bayonne ham is lower in fat (15 g vs 18.6 g), saturated fat (5.9 g vs 6.8 g) and sugars (0.5 g vs 1.6 g), but its salt content (4.6 g) exceeds the typical average of 3.5 g per 100 g.

84%

35%

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Frequently Asked Questions

Everything you need to know about Jambon de bayonne.

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