Classic Italian Soppressata Toscano, Classic Italian — Nutrition Facts & Ingredients
- Calories
- 60per serving
- Protein
- 17.9 gper 100 g
- Carbs
- 0 gper 100 g
- Fat
- 14.3 gper 100 g
Where to buy
Per serving (1 ONZ, 28 g): 60 calories. Per 100 g: 214 calories, 17.9 g protein, 14.3 g fat.
Nutrition Facts
Serving size1 ONZ (28g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Classic Italian Soppressata Toscano, Classic Italian
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Dextrose, Garlic, Lactic Acid Starter Culture, Pork, Red Wine, Salt, Sodium Erythorbate, Sodium Nitrate, Sodium Nitrite, The Following: Spices
Frequently asked questions
How many calories are in Classic Italian Soppressata Toscano, Classic Italian?
Per 100 g of Classic Italian Soppressata Toscano, Classic Italian there are 214 calories.
How much protein is in Classic Italian Soppressata Toscano, Classic Italian?
Per 100 g of Classic Italian Soppressata Toscano, Classic Italian there are 17.86 g protein.
How many carbohydrates are in Classic Italian Soppressata Toscano, Classic Italian?
Per 100 g of Classic Italian Soppressata Toscano, Classic Italian there are 0.0 g carbohydrates.
How much sodium (salt) is in Classic Italian Soppressata Toscano, Classic Italian?
Per 100 g of Classic Italian Soppressata Toscano, Classic Italian there are 1179.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
What are the main ingredients in Classic Italian Soppressata Toscano, Classic Italian?
The main ingredients in Classic Italian Soppressata Toscano, Classic Italian are: Dextrose, Garlic, Lactic Acid Starter Culture, Pork, Red Wine.
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