Calories in Salame Milano, Salame Calabrese and Salame Nostrano Salami Trio

📏 Serving Size: 1 Serving (28.0g)

🧪 Nutrition Facts

Amount Per Serving
  • Calories 100.0
  • Total Fat 8.0 g
  • Saturated Fat 3.5 g
  • Cholesterol 35.0 mg
  • Sodium 450.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 1.0 g
  • Dietary Fiber 0.0 g
  • Sugars 0.0 g
  • Protein 7.0 g
Vitamins & Minerals
  • Vitamin A 0.0 IU
  • Vitamin B-12 0.0 µg
  • Vitamin B-6 0.0 mg
  • Vitamin C 0.0 mg
  • Vitamin D 0.0 IU
  • Vitamin E 0.0 mg
  • Calcium 19.9 mg
  • Copper 0.0 mg
  • Folate 0.0 µg
  • Iron 1.8 mg
  • Magnesium 0.0 mg
  • Manganese 0.0 mg
  • Niacin 0.0 mg
  • Pantothenic Acid 0.0 mg
  • Phosphorus 0.0 mg
  • Riboflavin 0.0 mg
  • Thiamin 0.0 mg
  • Zinc 0.0 mg
Note: Nutrition information comes from the USDA Food Central Database. Daily values are based on a 2,000 calorie per day diet (FDA). Actual requirements vary by individual. Use at your own risk.

📋 Nutrition Summary

Salame Milano, Salame Calabrese and Salame Nostrano Salami Trio contains 100.0 calories per serving (1 Serving (28.0g)), a moderate amount that fits easily into most daily calorie goals. The majority of its calories come from fat (8.0g, 69.2% of calories), including 3.5g of saturated fat. It contains 1.8mg of iron (10% DV), which plays a key role in oxygen transport and energy metabolism.

🏷️ Diet & Nutrition Tags

✅ Low Carb / Keto-Friendly ✅ Low Calorie ⚠️ High Saturated Fat

Tags are generated automatically from USDA nutrition data using standard dietary thresholds. They are for general guidance only and are not medical advice.

📝 Ingredients

Salami Milano Pork, Salt, Sugar, Pepper, Potassium Nitrate, Sodium Nitrite, Ascorbic Acid, Sodium Ascorbate, Garlic. Salame Calabrese Pork, Sea Salt, Dextrose, Hot Chili Pepper, Chili Pepper, Spices, Sodium Ascorbate, Sodium Nitrite, Potassium Nitrate, Lactic Acid Starter Culture, Garlic Powder. Salame Nostrano Pork, Sea Salt, Dextrose, Spices, Sodium Ascorbate, Sodium Nitrite, Potassium Nitrate, Lactic Acid Starter Culture, Garlic Powder.

🔬 Ingredient Analysis

⚠️ Artificial Preservatives ℹ️ Fortified / Enriched

Artificial Preservatives: Sodium Nitrite, Potassium Nitrate

Fortification / Enrichment Agents: Ascorbic Acid, Sodium Ascorbate

Detected additives are based on the ingredient list in the USDA Food Central Database. Always read the full product label as formulations can change. Presence of these ingredients does not necessarily indicate a health risk — consult a healthcare professional for personalised dietary advice. Fortification agents are synthetic vitamins or minerals added to restore nutrients lost during processing or to boost nutritional content. They are added for public health reasons and are widely considered safe.

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📊 % Daily Value

The following shows how one serving of Salame Milano, Salame Calabrese and Salame Nostrano Salami Trio contributes to the recommended daily intake for key nutrients, based on a 2,000 calorie diet.

Nutrient Amount % Daily Value
Calories100.0 kcal5%
Total Fat8.0 g10%
Saturated Fat3.5 g18%
Cholesterol35.0 mg12%
Sodium450.0 mg20%
Total Carbohydrate1.0 g0%
Protein7.0 g14%
Calcium19.9 mg2%
Iron1.8 mg10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

🔥 Calorie Analysis

Salame Milano, Salame Calabrese and Salame Nostrano Salami Trio accounts for 5% of a standard 2,000 calorie daily diet per serving. The majority of the calories for this food comes from fat. Fat makes up 69.2% of the calories.

Fat 69.2%
Protein 26.9%
Fat 69.2% Carbs 3.8% Protein 26.9%

🏃 Exercise Burn Time

How long would it take to burn off the 100.0 calories in Salame Milano, Salame Calabrese and Salame Nostrano Salami Trio? The table below shows burn time for a 170-pound person doing common exercises.

Exercise Minutes to Burn
Running: 10 minutes per mile 7.6 min
Walking: 17 minutes per mile 17.2 min
Cycling (Low Intensity) 10.9 min
HIIT 9.3 min
Burpees 9.3 min

Find more information on calories burned doing popular exercises.

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