Meat · Nutrition facts

Hard Salami

393 kcal per 100 g, with 18.8 g protein, 0 g carbs and 43.8 g fat. Full micronutrients and serving info below.

Serving: 9 slices (32 g)
High proteinLow carbCalorie denseIron richCalcium rich
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Hard SalamiNutri-Score ECompare
Amount

Showing values for 100 g

393 kcal
Calories
20% of a 2000 kcal day
18.8 g
Protein
16% of calories
0 g
Carbs
0% of calories
43.8 g
Fat
84% of calories
Macro split
Protein 16%Carbs 0%Fat 84%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat18.8g94% DV
Trans fat0g
Cholesterol109.4mg36% DV
Sodium1625mg71% DV
Calcium1250mg96% DV
Iron3.8mg21% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0037600330671 · Data last verified:

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0037600330671

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Common questions

How many calories are in Hard Salami?

Hard Salami by Hormel has 393 kcal per 100 g. One serving (32 g) is about 126 kcal.

How much protein is in Hard Salami?

Hard Salami contains 18.8 g of protein per 100 g — about 6 g per 32 g serving.

Is Hard Salami a good source of protein?

Yes — 18.8 g of protein per 100 g, supplying 16% of its calories. That makes it a good protein source.

Is Hard Salami keto-friendly?

With 0 g total carbs (about 0 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Hard Salami high in saturated fat?

It has 18.8 g of saturated fat per 100 g — 94% of the daily value, which counts as high.

Is Hard Salami high in sodium?

Yes — 1625 mg of sodium per 100 g, about 71% of the daily value.

Why does Hard Salami have a Nutri-Score of E?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (393 kcal), saturated fat (18.8 g), sodium (1625 mg); points in favor come from protein (18.8 g). Overall that places it in band E.

How much Hard Salami is 100 calories?

About 25 g of Hard Salami equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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