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Aytaç Chicken Salami (Şipşak) Calories
Convenient, made from chicken, processed salami, suitable for sandwiches
CALORIES
GI
POTASSIUM
FIBER
Aytaç Chicken Salami (Şipşak) Nutrition Facts
Selected: 100 g
185
KCAL / 100G
Carbs
6g
· 13%
Protein
13.5g
· 29%
Fat
12g
· 58%
Fiber
0.5g
Aytaç Chicken Salami (Şipşak) Vitamins & Minerals
Vitamins
B12
0.7µg · 29% DV
B3
3.2mg · 20% DV
B5
0.8mg · 16% DV
B6
0.25mg · 15% DV
Minerals
Sodium
1200mg · 52% DV
Phosphorus
180mg · 26% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Aytaç Chicken Salami (Şipşak) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Aytaç Chicken Salami (Şipşak) Processed?
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Aytaç Chicken Salami (Şipşak) Contain Allergens?
No known major allergens
Which Diets Is Aytaç Chicken Salami (Şipşak) Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Aytaç Chicken Salami (Şipşak) Fat Profile
SATURATED
3.2g
MONOUNSATURATED
4.8g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 17.1:1
Above the ideal 4:1 (17.1:1).
Foods Similar to Aytaç Chicken Salami (Şipşak)
Aytaç Chicken Salami (Şipşak) — Frequently Asked Questions
How many calories are in Aytaç Chicken Salami (Şipşak)?
Aytaç Chicken Salami (Şipşak) provides 185 calories per 100 g. A 100 g serving also contains 13.5 g protein, 6 g carbohydrates, and 12 g fat.
Is Aytaç Chicken Salami (Şipşak) suitable for a keto diet?
It contains 6 g of carbohydrates per 100 g and is listed as compatible with a ketovore diet. However, it is an ultra-processed food, so it should be considered within your total daily carbohydrate target.
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Nutrition data compiled from USDA FoodData Central and scientific sources.