Prosciutto Nutrition Benefits and Facts

Nutritional summary

Prosciutto is classified as a processed meat, a category that the International Agency for Research on Cancer (IARC) has concluded is carcinogenic to humans based on evidence linking regular consumption to colorectal cancer .
Public health institutions, including the USDA and the American Heart Association, recommend limiting the intake of processed meats like prosciutto to reduce the risk of chronic diseases, including certain cancers and cardiovascular issues .
As a dry-cured ham, prosciutto is notably high in sodium and chloride due to the traditional salt-curing process used for preservation and flavor development .
While it provides essential amino acids (the building blocks of protein that the body cannot produce on its own), these benefits are typically weighed against the health risks associated with the high salt and nitrate levels found in processed pork products .

Interesting fact

The name 'prosciutto' is derived from the Latin 'pro' and 'exsuctus', which literally translates to 'thoroughly sucked out', referring to the moisture-removing curing process.

Standout nutrients

EPIC

SOURCE

Chloride

EPIC

SOURCE

Sodium

EPIC

SOURCE

Thiamin (Vitamin B1)

EPIC

SOURCE

Protein

223

kcal per 100g

Protein27.7g

Fat11.7g

Carbs0.44g

Sugar0.15g

Fat breakdown

Polyunsat1.02g

Monounsat5.06g

Saturated4.03g

Seasonality

Not available

Diet

PescatarianGluten FreeDairy FreeKetoPaleo

Sustainability

Moderate

Pork production has a lower carbon footprint than beef but higher than poultry or plant proteins.

Confidencemedium

Storage

Refrigerate

3–5 days

Keep tightly wrapped in parchment or wax paper to prevent drying.

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

2 contributing source foods

Swiss Food Database

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Systematic review of clinical studies related to pork intake and metabolic syndrome or its components - PMC

[1]pmc.ncbi.nlm.nih.gov

Don't say “vegan” or “plant-based”: Food without meat and dairy is more likely to be chosen when labeled as “healthy” and “sustainable” - ScienceDirect

[4]www.sciencedirect.comsciencedirect.com

Red Meat and PRocessed Meat - IARC Publications

[6]publications.iarc.who.int

[PDF] Beyond Nutrition and Organic Labels—30 Years of Experience With ...

[7]ers.usda.gov

[PDF] IARC Monographs evaluate consumption of red meat and ...

[9]www.iarc.who.intiarc.who.int

Coverage

Nutrients

FoodCompass

42.9

Version

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