Salami
Last updated 4 Nov 2026
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Salami is a cured meat sausage. The figures here cover samples of Danish, French, German and Italian salami. It mainly provides fat and protein, with very little carbohydrate. Per 100g, it contains 39g of fat, including 15g of saturated fat, alongside 21g of protein and 3.8g of salt.
Protein is needed for the growth and repair of body tissues. The salt and saturated fat content are relevant for people monitoring these in their diet. Salt contributes to sodium intake, while saturated fat can raise blood cholesterol levels. Salami also provides B vitamins and minerals. Full nutrient figures are given in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 438 kcal |
Energy | 1814 kJ |
Fat | 39g |
of which saturates | 15g |
Carbohydrate | 0.5g |
of which sugars | 0.5g |
0.4g | |
21g | |
Salt | 3.8g |
Alcohol | 0g |
Water | 34g |
Cholesterol | 83mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
0.23mg | |
1.1µg | |
0.6mg | |
0.23mg | |
5.6mg | |
0.36mg | |
2µg | |
3µg | |
11mg | |
1.3mg | |
18mg | |
170mg | |
320mg | |
Sodium | 1530mg |
3mg | |
0.12mg | |
7µg | |
15µg |
About these figures
Values are per 100g of the food as described (22 samples including Danish, French, German and Italian. 90-100% meat). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.