Ham salad spread
1 tbsp (15 g): 32 kcal, 1.3 g protein, 1.6 g carbohydrate and 2.3 g fat.
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Nutrition Facts
Serving size1 tbsp (15 g)
Amount per serving
Calories30
% Daily Value*
| Total Fat 2.5g | 3% |
|---|---|
| Saturated Fat 1g | 4% |
| Trans Fat — | |
| Cholesterol 5mg | 2% |
| Sodium 160mg | 7% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Includes Added Sugars 0g | 0% |
| Protein 1g | 3% |
| Vitamin D 0.1mcg | 0% |
| Calcium 0mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 20mg | 0% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means USDA has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 1 tbsp (15 g) gives you
Low in added sugars, total fat, saturated fat, cholesterol
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
16% protein · 20% carbohydrate · 64% fat
- Protein
- 1 g 16%
- Carbs
- 2 g 20%
- Fat
- 2 g 64%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 42% of foods
- Protein: more than 49% of foods
- Total fat: less than 21% of foods
- Carbohydrate: more than 56% of foods
- Dietary fiber: none
- Total sugars: none
- Sodium: less than 4% of foods
All nutrients (57)
Amounts for 1 tbsp (15 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 32.4 kcal | 216 kcal | |
| Protein | 1.3 g | 8.68 g | 3% |
| Carbohydrate | 1.6 g | 10.6 g | 1% |
| Dietary fiber | 0 g | 0 g | 0% |
| Total sugars | 0 g | 0 g | |
| Added sugars | 0 g | 0 g | 0% |
| Water | 9.39 g | 62.6 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 2.33 g | 15.5 g | 3% |
| Saturated fat | 0.757 g | 5.05 g | 4% |
| Monounsaturated fat | 1.08 g | 7.17 g | |
| Polyunsaturated fat | 0.403 g | 2.69 g | |
| Omega-3 EPA | 0 g | 0 g | |
| Omega-3 DHA | 0 g | 0 g | |
| Cholesterol | 5.55 mg | 37 mg | 2% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 1.2 mg | 8 mg | 0% |
| Iron | 0.088 mg | 0.59 mg | 0% |
| Magnesium | 1.5 mg | 10 mg | 0% |
| Phosphorus | 18 mg | 120 mg | 1% |
| Potassium | 22.5 mg | 150 mg | 0% |
| Sodium | 161 mg | 1075 mg | 7% |
| Zinc | 0.165 mg | 1.1 mg | 2% |
| Copper | 0.011 mg | 0.07 mg | 1% |
| Manganese | 0.002 mg | 0.013 mg | 0% |
| Selenium | 2.67 mcg | 17.8 mcg | 5% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 0 mcg | 0 mcg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0.105 mcg | 0.7 mcg | 1% |
| Vitamin E | 0.261 mg | 1.74 mg | 2% |
| Vitamin K | 0 mcg | 0 mcg | 0% |
| Thiamin (B1) | 0.065 mg | 0.435 mg | 5% |
| Riboflavin (B2) | 0.018 mg | 0.12 mg | 1% |
| Niacin (B3) | 0.314 mg | 2.1 mg | 2% |
| Pantothenic acid (B5) | 0.047 mg | 0.31 mg | 1% |
| Vitamin B6 | 0.022 mg | 0.15 mg | 1% |
| Folate | 0.15 mcg | 1 mcg | 0% |
| Vitamin B12 | 0.114 mcg | 0.76 mcg | 5% |
| Choline | 10.3 mg | 69 mg | 2% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.013 g | 0.089 g | |
| Threonine | 0.061 g | 0.409 g | |
| Isoleucine | 0.06 g | 0.403 g | |
| Leucine | 0.109 g | 0.725 g | |
| Lysine | 0.116 g | 0.772 g | |
| Methionine | 0.034 g | 0.228 g | |
| Cystine | 0.008 g | 0.051 g | |
| Phenylalanine | 0.053 g | 0.354 g | |
| Tyrosine | 0.042 g | 0.278 g | |
| Valine | 0.067 g | 0.448 g | |
| Arginine | 0.089 g | 0.593 g | |
| Histidine | 0.052 g | 0.35 g | |
| Alanine | 0.08 g | 0.536 g | |
| Aspartic acid | 0.128 g | 0.856 g | |
| Glutamic acid | 0.202 g | 1.35 g | |
| Glycine | 0.073 g | 0.486 g | |
| Proline | 0.06 g | 0.401 g | |
| Serine | 0.056 g | 0.376 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g |
Similar foods
Sources
- USDA FoodData Central record 173866(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.