139 forms & preparations
Dietary labels are inferred automatically from Salami, pork, beef, 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.
Fair nutrient density 22/100
How many beneficial nutrients Salami, pork, beef, 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, pork, beef, less sodium come from — the split across carbs, fat & protein.
16% from carbs
-
Carbs 16%15.4 g per serving
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Fat 69%30.5 g per serving
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Protein 15%15.0 g per serving
What Salami, pork, beef, 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).
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 | 15.4 g | |
| Dietary Fiber | 0.2 g | |
| Total Sugars | 6.2 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 30.5 g | |
| Saturated Fat | 10.6 g | |
| Monounsaturated Fat | 13.3 g | — |
| Polyunsaturated Fat | 3.1 g | — |
| Omega-3 Fatty Acids | 410.0 mg | — |
| Omega-6 Fatty Acids | 1,610.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 100.0 mg | — |
| Lauric Acid | 70.0 mg | — |
| Myristic Acid | 470.0 mg | — |
| Palmitic Acid | 4,530.0 mg | — |
| Stearic Acid | 3,480.0 mg | — |
| Palmitoleic Acid | 890.0 mg | — |
| Oleic Acid | 8,300.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 1,610.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 15.0 g | |
| Histidine | 359.0 mg | — |
| Isoleucine | 675.0 mg | — |
| Leucine | 929.0 mg | — |
| Lysine | 1,107.0 mg | — |
| Methionine | 301.0 mg | — |
| Phenylalanine | 481.0 mg | — |
| Threonine | 521.0 mg | — |
| Tryptophan | 114.0 mg | — |
| Valine | 668.0 mg | — |
| Alanine | 880.0 mg | — |
| Arginine | 855.0 mg | — |
| Aspartic Acid | 1,285.0 mg | — |
| Cystine | 196.0 mg | — |
| Glutamic Acid | 1,929.0 mg | — |
| Glycine | 1,189.0 mg | — |
| Proline | 831.0 mg | — |
| Serine | 537.0 mg | — |
| Tyrosine | 552.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 4.0 mcg | |
| Vitamin C | 0.7 mg | |
| Vitamin D | 0.8 mcg | |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.7 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 4.8 mg | |
| Vitamin B6 | 0.5 mg | |
| Folate (B9) | 8.0 mcg | |
| Vitamin B12 | 1.8 mcg | |
| Pantothenic Acid (B5) | 0.9 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 94.0 mg | |
| Iron | 1.6 mg | |
| Magnesium | 31.0 mg | |
| Phosphorus | 272.0 mg | |
| Potassium | 1,372.0 mg | |
| Sodium | 623.0 mg | |
| Zinc | 3.1 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.1 mg | |
| Selenium | 14.6 mcg | |
| Fluoride | 41.2 mcg | — |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 90.0 mg | |
| Phytosterols | 0.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 5.4 g | — |
About Salami, pork, beef, 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, pork, beef, less sodium?
There are 396 calories in 100 g of Salami, pork, beef, less sodium, or about 396 calories in 3.527 oz (100 g).
How much protein is in Salami, pork, beef, less sodium?
Salami, pork, beef, less sodium contains 15.0 g of protein per 100 g.
How many carbs are in Salami, pork, beef, less sodium?
Salami, pork, beef, less sodium has 15.4 g of carbohydrates per 100 g.
How much fat is in Salami, pork, beef, less sodium?
Salami, pork, beef, less sodium provides 30.5 g of total fat per 100 g.
What is Salami, pork, beef, less sodium a good source of?
Salami, pork, beef, less sodium is an excellent source of Vitamin B12 (73% DV), Thiamin (B1) (62% DV), Protein (30% DV), Niacin (B3) (30% DV), Vitamin B6 (29% DV) and Potassium (29% DV) and a good source of Pantothenic Acid (B5) and Copper (per 100 g). Daily Values are based on a 2,000-calorie diet.
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