Meat · Nutrition facts

Dry Cured Cervelat Salami

433 kcal per 100 g, with 26.7 g protein, 0 g carbs and 33.3 g fat. Full micronutrients and serving info below.

High proteinLow carbCalorie dense
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Dry Cured Cervelat SalamiNutri-Score ECompare
Amount

Showing values for 100 g

433 kcal
Calories
22% of a 2000 kcal day
26.7 g
Protein
26% of calories
0 g
Carbs
0% of calories
33.3 g
Fat
74% of calories
Macro split
Protein 26%Carbs 0%Fat 74%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat15g75% DV
Sodium2033.3mg88% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0069401008954 · Data last verified:

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0069401008954

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Common questions

How many calories are in Dry Cured Cervelat Salami?

Dry Cured Cervelat Salami by null has 433 kcal per 100 g.

How much protein is in Dry Cured Cervelat Salami?

Dry Cured Cervelat Salami contains 26.7 g of protein per 100 g.

Is Dry Cured Cervelat Salami a good source of protein?

Yes — 26.7 g of protein per 100 g, supplying 26% of its calories. That makes it an excellent protein source.

Is Dry Cured Cervelat 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 Dry Cured Cervelat Salami high in saturated fat?

It has 15 g of saturated fat per 100 g — 75% of the daily value, which counts as high.

Is Dry Cured Cervelat Salami high in sodium?

Yes — 2033.3 mg of sodium per 100 g, about 88% of the daily value.

Why does Dry Cured Cervelat 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 (433 kcal), saturated fat (15 g), sodium (2033.3 mg); points in favor come from protein (26.7 g). Overall that places it in band E.

How much Dry Cured Cervelat Salami is 100 calories?

About 23 g of Dry Cured Cervelat Salami equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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