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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

Energy

199 kcal

Energy

834 kJ

Graisse

9.9g

of which saturates

3.4g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

Protéines

28g

Sel

3.4g

Alcool

0g

Eau

58g

Cholestérol

83mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

0.8µg

Vitamine E

0.08mg

Vitamine C

Trace

Thiamin (B1)

1.2mg

Riboflavin (B2)

0.18mg

Niacin (B3)

6.4mg

Vitamine B6

0.16mg

Vitamine B12

1µg

Folate

3µg

Calcium

8mg

Fer

0.8mg

Magnésium

26mg

Phosphorus

230mg

Potassium

380mg

Sodium

1360mg

Zinc

2.2mg

Copper

0.09mg

Sélénium

14µg

Iodine

8µg

Other types of ham

Food

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.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine