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High in protein; high in sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 slice (thin) of Smoked Meat Salami (30 g) has 122 calories. That works out to 407 calories per 100 g. It contains 0.6 g of carbs, 6.8 g of protein, 10.2 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 19% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 4 slice (thin) · 30 g
122
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
6.8g
· 14% DV
Fat
10.2g
· 13% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 2% · Protein 22% · Fat 76%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 122 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 3.63 g | 18% |
| Trans fat | 0.06 g | |
| Sodium | 522 mg | 23% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.8 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 4 slice (thin) | 30 g | 122 kcal |
| 2 slice (thin) | 15 g | 61 kcal |
| 3 slice (medium) | 40 g | 163 kcal |
| 2 slice (thick) | 50 g | 204 kcal |
| 1 piece (small) | 60 g | 244 kcal |
| 1 serving (medium) | 75 g | 305 kcal |
| 100 g | 100 g | 407 kcal |
| 1 serving (large) | 100 g | 407 kcal |
Calculated from 407 calories per 100 g.
Smoked meat salami is a seasoned meat product shaped into a sausage and given a smoky flavor. The meat, spices and smoking method can vary by brand, so the ingredient list is the best way to find out what a particular salami contains.
Yes, smoked meat salami is generally sold ready to eat, so it does not need cooking. Follow the package directions if they say otherwise, and keep the salami refrigerated after opening.
Yes, smoked meat salami usually has a more pronounced smoky flavor than salami that is not smoked. The exact taste also depends on its seasoning and production method; “smoked” does not guarantee that every product was made using the same process.
Layer smoked meat salami in a sandwich with cheese, crisp vegetables or a spread that complements its smoky taste. It can be eaten cold or warmed in a grilled sandwich; warming is optional, since it is usually ready to eat.
Smoked meat salami should be refrigerated promptly after opening and kept tightly wrapped or in a sealed container. Follow the package’s instructions for how soon to use it after opening, since storage guidance varies by product.
Yes, smoked meat salami can be frozen. Separate it into portions, seal it well to limit freezer exposure, and thaw it in the refrigerator; freezing may change the texture, particularly of thin slices.
Yes, you can fry smoked meat salami briefly to brown the edges and bring out its smoky aroma. It is already generally ready to eat, so frying is for warmth and texture rather than a required safety step.
Yes, smoked meat salami is high in sodium, so frequent or large servings can add a substantial amount to your intake. If you have been advised to limit sodium, choose smaller portions and follow your clinician’s guidance.
Discard smoked meat salami if it develops an unusual sour smell, a slimy surface, unexpected discoloration or mold. Do not taste it to check, and follow the package’s use-by date and storage directions.
Cold deli meats can carry bacteria that are particularly concerning during pregnancy, so smoked meat salami is safest when heated until steaming hot. Ask your prenatal care provider for advice specific to your pregnancy.
Vitamins
B12
0.45µg · 19% DV
B1
0.14mg · 12% DV
B3
1.71mg · 11% DV
B6
0.1mg · 6% DV
Minerals
Sodium
522mg · 23% DV
Selenium
7.8µg · 14% DV
Zinc
0.96mg · 9% DV
Phosphorus
60mg · 9% DV
Potassium ⭐
108mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 122 calories in 4 slice (thin) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Smoked Meat Salami is a salami-style meat product given a smoky flavour during preparation. Its savoury, smoky taste and soft, sliceable texture make it convenient for sandwiches, toast or a simple snack. Thin slices are commonly served with bread and cheese, or added to a platter with fresh vegetables; in Turkey, it can also feature at breakfast or in a toasted sandwich. It is protein-rich, with 22.6 g per 100 g, and also high in sodium, so its flavour can be quite salty. Pair it with unsalted bread and crisp vegetables, or use a few thin slices to add flavour to a meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
3.63g
MONOUNSATURATED
4.71g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.