Sausage

Salami, Italian, pork and beef, dry, sliced, 50% less sodium

Nutrition facts per 100 g · edible portion

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Keto-friendly Gluten-free Dairy-free

Dietary labels are inferred automatically from Salami, Italian, pork and beef, dry, sliced, 50% less sodium's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

18%

350 kcal Calories

44%

21.8 g Protein

6.4 g Carbs

34%

26.4 g Fat

Fair nutrient density 22/100

How many beneficial nutrients Salami, Italian, pork and beef, dry, sliced, 50% less sodium delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Salami, Italian, pork and beef, dry, sliced, 50% less sodium come from — the split across carbs, fat & protein.

350 kcal / serving

7% from carbs

Carbs 7%

6.4 g per serving
Fat 68%

26.4 g per serving
Protein 25%

21.8 g per serving

What Salami, Italian, pork and beef, dry, sliced, 50% less sodium is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Vitamin B1279% Thiamin (B1)50% Selenium47% Protein44% Niacin (B3)30% Vitamin B629% Zinc29% Riboflavin (B2)22% Pantothenic Acid (B5)21% Phosphorus11%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	6.4 g	2%
Dietary Fiber	0.0 g	0%
Total Sugars	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	26.4 g	34%
Saturated Fat	9.8 g	49%
Monounsaturated Fat	13.2 g	—
Polyunsaturated Fat	2.3 g	—

Protein & Amino Acids	Amount	% DV
Protein	21.8 g	44%
Histidine	699.0 mg	—
Isoleucine	971.0 mg	—
Leucine	1,732.0 mg	—
Lysine	1,824.0 mg	—
Methionine	593.0 mg	—
Phenylalanine	868.0 mg	—
Threonine	959.0 mg	—
Tryptophan	210.0 mg	—
Valine	1,083.0 mg	—
Alanine	1,480.0 mg	—
Arginine	1,516.0 mg	—
Aspartic Acid	2,073.0 mg	—
Cystine	262.0 mg	—
Glutamic Acid	3,383.0 mg	—
Glycine	1,641.0 mg	—
Proline	1,188.0 mg	—
Serine	942.0 mg	—
Tyrosine	710.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	0.0 mcg	0%
Vitamin C	0.0 mg	0%
Vitamin D	~	—
Vitamin E	~	—
Vitamin K	1.3 mcg	1%
Thiamin (B1)	0.6 mg	50%
Riboflavin (B2)	0.3 mg	22%
Niacin (B3)	4.9 mg	30%
Vitamin B6	0.5 mg	29%
Folate (B9)	2.0 mcg	1%
Vitamin B12	1.9 mcg	79%
Pantothenic Acid (B5)	1.1 mg	21%

Minerals	Amount	% DV
Calcium	8.0 mg	1%
Iron	1.5 mg	8%
Magnesium	17.0 mg	4%
Phosphorus	142.0 mg	11%
Potassium	378.0 mg	8%
Sodium	936.0 mg	41%
Zinc	3.2 mg	29%
Copper	0.1 mg	9%
Manganese	0.0 mg	2%
Selenium	26.1 mcg	47%

Sterols	Amount	% DV
Cholesterol	89.0 mg	30%
Phytosterols	0.0 mg	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	4.9 g	—

About Salami, Italian, pork and beef, dry, sliced, 50% less sodium

Sausage is a savory, seasoned meat product made by grinding pork, beef, poultry, or plant-based proteins with salt, herbs, and spices, then stuffing the mixture into a casing or shaping it into patties and links. One of the oldest ways to preserve and flavor meat, it spans fresh links like Italian and breakfast sausage, smoked and cured types such as kielbasa and chorizo, and dried styles like salami and pepperoni.

Sausage supplies protein, B vitamins, iron, and zinc, though many kinds run high in fat and sodium, so they are best enjoyed in moderation. Pan-fry or grill fresh sausage until cooked through, simmer it in sauces, stews, and soups, crumble it into pasta and pizza, or slice cured varieties for sandwiches and boards. Keep fresh sausage refrigerated and use it within a few days, freeze it for longer storage, and always cook raw sausage to a safe internal temperature.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Salami, Italian, pork and beef, dry, sliced, 50% less sodium?

There are 350 calories in 100 g of Salami, Italian, pork and beef, dry, sliced, 50% less sodium, or about 98 calories in 1 serving 5 slices (28 g).

How much protein is in Salami, Italian, pork and beef, dry, sliced, 50% less sodium?

Salami, Italian, pork and beef, dry, sliced, 50% less sodium contains 21.8 g of protein per 100 g.

How many carbs are in Salami, Italian, pork and beef, dry, sliced, 50% less sodium?

Salami, Italian, pork and beef, dry, sliced, 50% less sodium has 6.4 g of carbohydrates per 100 g.

How much fat is in Salami, Italian, pork and beef, dry, sliced, 50% less sodium?

Salami, Italian, pork and beef, dry, sliced, 50% less sodium provides 26.4 g of total fat per 100 g.

What is Salami, Italian, pork and beef, dry, sliced, 50% less sodium a good source of?

Salami, Italian, pork and beef, dry, sliced, 50% less sodium is an excellent source of Vitamin B12 (79% DV), Thiamin (B1) (50% DV), Selenium (47% DV), Protein (44% DV), Niacin (B3) (30% DV) and Vitamin B6 (29% DV) and a good source of Phosphorus (per 100 g). Daily Values are based on a 2,000-calorie diet.