Why does Jambon de Bayonne 12 months aged receive a Nutri‑Score of E and which nutrients are responsible for this rating?

The E grade is driven by the product’s high negative points: it contains 5.3 g of salt and 5.9 g of saturated fat per 100 g, which each add the maximum penalty points, while it gains no positive points for fruit, vegetable or fibre content, resulting in a low overall Nutri‑Score.

How does the high salt content in this cured ham affect people with hypertension or a low‑sodium diet?

With 5.3 g of salt per 100 g, a typical serving provides roughly 20 % of the recommended daily sodium limit; regular consumption can raise blood pressure and should be limited or avoided by individuals managing hypertension or following a low‑sodium regimen.

Can this aged Bayonne ham be included in a ketogenic or low‑carb eating plan?

Yes, the ham is very low in carbohydrates (0.5 g per 100 g) and high in protein, making it compatible with keto or other low‑carb diets, though its elevated saturated fat and especially its salt level should be considered when balancing overall nutrient intake.

Haraguy Jambon de Bayonne, Nos régions ont du talent • 120 g

Jambon de Bayonne 12 mois d'âge

Fish Meat Eggs

Product Insights

Jambon de Bayonne 12 months aged is a traditional French cured pork ham produced in France and sold in sealed plastic trays. It belongs to the processed‑meat group, carries a Nutri‑Score of E and is classified in NOVA group 3, offering very high protein (30 g per 100 g) and low carbohydrate content but also containing a high amount of salt (5.3 g per 100 g) and saturated fat (5.9 g per 100 g). Compared with average cured meats, the ham provides more protein and fiber while delivering more sodium than recommended for a heart‑healthy diet.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal257 kcal

Fat15 g

Saturated Fat5.9 g

Carbohydrates0.5 g

Sugars0.5 g

Comparative Analysis

Compared with typical cured‑meat averages, this Bayonne ham supplies less sugar (0.5 g vs 1.56 g), slightly lower fat (15 g vs 18.58 g) and saturated fat (5.9 g vs 6.78 g), but it stands out with substantially higher protein (30 g vs 18.39 g) and markedly higher salt (5.3 g vs 3.52 g).

Ingredients

Jambon frais de porc (origine: France), sel.

84%

35%

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Frequently Asked Questions

Everything you need to know about Jambon de Bayonne 12 mois d'âge.

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