Uncured Italian Dry Salami — Nutrition Facts & Ingredients
- Calories
- 100per serving
- Protein
- 21.4 gper 100 g
- Carbs
- 0 gper 100 g
- Fat
- 28.6 gper 100 g
Where to buy
Per serving (8 SLICES, 28 g): 100 calories. Per 100 g: 357 calories, 21.4 g protein, 28.6 g fat.
Nutrition Facts
Serving size8 SLICES (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 Uncured Italian Dry Salami
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Celery Powder, Garlic, Lactic Acid Starter Culture, Natural Flavors, Pork, Sea Salt, The Following: Turbinado Sugar, Wine
Frequently asked questions
How many calories are in Uncured Italian Dry Salami?
Per 100 g of Uncured Italian Dry Salami there are 357 calories.
How much protein is in Uncured Italian Dry Salami?
Per 100 g of Uncured Italian Dry Salami there are 21.43 g protein.
How many carbohydrates are in Uncured Italian Dry Salami?
Per 100 g of Uncured Italian Dry Salami there are 0.0 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Uncured Italian Dry Salami?
Per 100 g of Uncured Italian Dry Salami there are 0.0 g sugars.
How much sodium (salt) is in Uncured Italian Dry Salami?
Per 100 g of Uncured Italian Dry Salami there are 1571.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Uncured Italian Dry Salami?
Per 100 g of Uncured Italian Dry Salami there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Uncured Italian Dry Salami?
The main ingredients in Uncured Italian Dry Salami are: Celery Powder, Garlic, Lactic Acid Starter Culture, Natural Flavors, Pork.
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