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High-protein, salty cured meat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
407
KCAL / 100G
Carbs
1.6g
· 2%
Protein
22.6g
· 23%
Fat
33.7g
· 75%
Fiber
0g
Vitamins
B12
1.4µg · 58% DV
B1
0.46mg · 38% DV
B3
4.8mg · 30% DV
B6
0.34mg · 20% DV
Minerals
Sodium
1740mg · 76% DV
Selenium
26µg · 47% DV
Zinc
3mg · 27% DV
Phosphorus
190mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
11.8g
MONOUNSATURATED
15.8g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 15.9:1
Above the ideal 4:1 (15.9:1).
Italian salami appetizer contains 407 calories per 100 grams. It is an energy-dense meat product.
It provides 22.6 grams of protein per 100 grams. That makes it a relatively high-protein processed meat option.
Yes, based on the provided data, it is compatible with keto. It has 1.6 grams of carbs per 100 grams and a glycemic index of 0.
Yes, it is listed as compatible with carnivore and ketovore diets. It also fits an omnivorous eating pattern.
Yes, according to the provided information, it is gluten-free. It may suit people looking for gluten-free meat options.
Yes, it is low in carbohydrates. It contains just 1.6 grams of carbs per 100 grams.
Italian salami appetizer contains 33.7 grams of fat per 100 grams. This means it is high in fat.
No, it contains 0 grams of fiber per 100 grams. It is not a source of dietary fiber.
The glycemic index is listed as 0. That indicates a very low glycemic impact.
Based on the nutrition facts, it is high in protein and low in carbs, but it is also a processed meat product. Its high fat content and processed nature are important factors to consider.
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Nutrition data compiled from USDA FoodData Central and scientific sources.