Cooked Ham
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 131 kcal | 7% |
| Fat | 3.4 g | 5% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 0.80 g | 0% |
| of which sugars | 0.80 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 24.0 g | 48% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 17 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
ATMAT Dry cured cooked formed ham slices, formed from cuts of British pork leg Ingredients British Pork, Salt, Sugar, Stabiliser: Triphosphates; Antioxidant: Sodium Ascorbate; Preservative: Sodium Nitrite. Made with 100g of pork per 100g finished product. L&DL Nutrition per slice Typical values per 100g approx. 17g Energy 551kJ/ 94kJ/
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked ham choice”: 7.65 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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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