Ham Salad
🥗
UPC Code
03003403845
Data Source
USDA
Package Weight
8 oz/227 g
Serving Sizes
0.333 cup (100g)
Calories
300
Total Fat
25g
32%
Saturated Fat
3.5g
18%
Cholesterol
35mg
12%
Sodium
830mg
36%
Total Carbohydrate
10g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
8g
16%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 0.333 cup of Ham Salad are
13% in carbs, 76% in fat, and 11% in protein.
carbs:
13%
fat:
76%
protein:
11%
Carbs to Weight Ratio
The carbs to weight ratio of Ham Salad is 10%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Ham Salad is estimated to be 57%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Smoked Chopped Ham (Ham, Water, Contains 2% Or Less Of The Following: Salt, Dextrose, Potassium Lactate, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite, Flavoring), Salad Dressing (Soybean Oil, Water, Sugar, Egg Yolks [Egg Yolks, Salt], White Distilled Vinegar, Sea Salt, Modified Potato Starch, Lemon Juice, Fruit And Vegetable Juice [Color], Xanthan Gum), Sweet Relish (Pickles, Corn Syrup, Distilled Vinegar, Water, Salt, Red Peppers, Xanthan Gum, Natural Flavors, Calcium Chloride, Polysorbate 80, Sodium Benzoate, Yellow 5), Onions, Sugar, Cracker Meal (Bleached Wheat Flour), Cultured Dextrose, Citric Acid, Sodium Diacetate, Xanthan Gum, Color (Water, Propylene Glycol, Red 40, Red 3, Propylparaben [Preservative]), Yellow Color (Propylene Glycol And Polysorbate 80 [Preservatives], Turmeric Oleoresin And Annatto Extract [Colors]).
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