Know what’s on your plate
Salami
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 438 kcal —
- Protein 21 g 42%
- Carbohydrate 0.5 g 0%
- Fat 39 g 50%
- Saturated fat 15 g 73%
- Fibre 0.4 g 1%
- Sugars 0.5 g —
- Sodium 1530 mg 67%
- Cholesterol 69.5 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 10.5 µg 1%
- Vitamin C 3.6 mg 4%
- Vitamin D 0.68 µg 3%
- Vitamin E 0.23 mg 2%
- Vitamin K 1.1 µg 1%
- Thiamin (B1) 0.6 mg 50%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 5.6 mg 35%
- Pantothenic acid (B5) 1.7 mg 33%
- Vitamin B6 0.36 mg 21%
- Biotin (B7) 7 µg 23%
- Folate (B9) 3 µg 1%
- Vitamin B12 2 µg 83%
Minerals
- Calcium 11 mg 1%
- Iron 1.3 mg 7%
- Magnesium 18 mg 4%
- Phosphorus 170 mg 14%
- Potassium 320 mg 7%
- Zinc 3 mg 27%
- Copper 0.12 mg 13%
- Manganese 0.04 mg 2%
- Selenium 7 µg 13%
- Iodine 15 µg 10%
Similar foods
- Salami sausage455 kcal / 100 g
- Salami snack504 kcal / 100 g
- Milano salami385 kcal / 100 g
- Turkish salami sausage271 kcal / 100 g
- Pork salami374 kcal / 100 g
- Salametti343 kcal / 100 g
- German salami386 kcal / 100 g
- Saveloy salami sausage375 kcal / 100 g
- Lamb salami371 kcal / 100 g
- Felino salami375 kcal / 100 g
Questions about Salami
Can you eat salami without cooking it?
Dry-cured salami is usually ready to eat, so you can slice it straight from the packet. Some salami products are cooked or need cooking; follow the preparation instructions on the packaging.
How do you fry salami until crisp?
Lay thin slices in a dry frying pan over a medium heat and cook for about 1–2 minutes on each side, until the edges curl and crisp. Salami releases plenty of fat, so you usually do not need to add oil.
When should you put salami on a pizza?
Add thin slices before baking so their edges crisp and their flavour seasons the cheese and tomato. For a less crisp topping, add the salami partway through baking.
How should you store salami after opening it?
Keep it refrigerated, wrapped tightly or in a sealed container, so it does not dry out or pick up other food smells. Follow the packet’s storage instructions and use it within the stated time after opening.
Can you freeze salami?
Yes. Freeze it in small, well-wrapped portions, with baking paper between slices so you can separate them easily. Thaw it in the fridge and use it soon after thawing; the texture may be softer.
What goes well with salami?
Pair its savoury, salty flavour with mild cheese, olives, pickled vegetables or mustard. It also works in a toasted sandwich, on a pizza, or chopped into pasta sauce.
Is salami high in sodium?
Yes; a 30 g portion contains about 459 mg of sodium. Its salty flavour means a little can go a long way in a sandwich or cooked dish.
Source: CoFID (UK) 19-517 · per 100 g · carbohydrate per EU label, fibre excluded
