Other · Nutrition facts

Italian Dry Salame

321 kcal per 100 g, with 21.4 g protein, 0 g carbs and 32.1 g fat. Full micronutrients and serving info below.

Serving: 28g
High proteinLow carb
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Italian Dry SalameNutri-Score DCompare
Amount

Showing values for 100 g

321 kcal
Calories
16% of a 2000 kcal day
21.4 g
Protein
23% of calories
0 g
Carbs
0% of calories
32.1 g
Fat
77% of calories
Macro split
Protein 23%Carbs 0%Fat 77%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat8.9g44% DV
Trans fat0g
Cholesterol89.3mg30% DV
Sodium1607.1mg70% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0073007867617 · Data last verified:

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Barcode

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0073007867617

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Common questions

How many calories are in Italian Dry Salame?

Italian Dry Salame by COLUMBUS has 321 kcal per 100 g. One serving (28 g) is about 90 kcal.

How much protein is in Italian Dry Salame?

Italian Dry Salame contains 21.4 g of protein per 100 g — about 6 g per 28 g serving.

Is Italian Dry Salame a good source of protein?

Yes — 21.4 g of protein per 100 g, supplying 23% of its calories. That makes it an excellent protein source.

Is Italian Dry Salame 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 Italian Dry Salame high in saturated fat?

It has 8.9 g of saturated fat per 100 g — 44% of the daily value, which counts as high.

Is Italian Dry Salame high in sodium?

Yes — 1607.1 mg of sodium per 100 g, about 70% of the daily value.

Why does Italian Dry Salame have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (8.9 g), sodium (1607.1 mg); points in favor come from protein (21.4 g). Overall that places it in band D.

How much Italian Dry Salame is 100 calories?

About 31 g of Italian Dry Salame equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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