
Ham Salad sandwich
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 171 kcal | 9% |
| Fat | 4.0 g | 6% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 23.6 g | 9% |
| of which sugars | 1.9 g | 2% |
| Fibre | 1.7 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Smoked Formed Ham (22%), Water, Tomato, Cucumber, Lettuce, Rapeseed Oil, Pasteurised Egg, White Wine Vinegar, Sugar, Cornflour, Brown Linseed, Golden Linseed, Millet Seeds, Poppy Seeds, Salt, Dried Skimmed Milk, Yeast, Emulsifiers (Mono - and Di-Glycerides of Fatty Acids, Mono - and Di-Acetyl Tartaric Acid Esters of Mono - and Di-Glycerides of Fatty Acids, Sodium Salts of Fatty Acids), Palm Oil, Concentrated Lemon Juice, Black Pepper, Mustard Flour, Flour Treatment Agent (Ascorbic Acid), Wheat Starch. Smoked Formed Ham contains: Pork, Salt, Dextrose, Stabiliser (Sodium Triphosphate), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite).
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E470aSodium/potassium and calcium salts of fatty acidsEmulsifier · Stabiliser · Thickener
- E470aiSodium salts of fatty acidsEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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