PORK RAISED GENOA, MILD SALAMI
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 298 MG | 23% | |
| Iron, Fe | 0 MG | 0% | |
| Potassium, K | 274 MG | 6% | |
| Sodium, Na | 965 MG | 42% |
Nutrition Highlights
- Excellent source of protein with 22.8g per 100g, great for muscle building and recovery.
- Good source of Calcium, Ca (23% DV).
- Good source of Sodium, Na (42% DV).
About PORK RAISED GENOA, MILD SALAMI
PORK RAISED GENOA, MILD SALAMI is a calorie-dense food with 368 calories per 100-gram serving. Its primary macronutrient source is fat, providing 22.8g of protein, 15.8g of carbohydrates, and 22.8g of fat. This food belongs to the Lunch Snacks & Combinations category.
Ingredients
SALAMI - PORK, SEA SALT, CONTAINS LESS THAN 2% OF THE FOLLOWING: TURBINADO SUGAR, NATURAL FLAVORING, WINE, GARLIC, LACTIC ACID STARTER CULTURE. CHEESE - CULTURED PASTEURIZED MILK, ENZYMES, SALT. CRACKERS - ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCE IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), EXPELL PRESSED CANOLA OIL AND EXTRA VIRGIN OLIVE OIL, SEA SALT
Dietary Information
PORK RAISED GENOA, MILD SALAMI is considered high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in PORK RAISED GENOA, MILD SALAMI include Sodium, Na (42% DV) , and Calcium, Ca (23% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 368 calories per 100 grams, PORK RAISED GENOA, MILD SALAMI gets 25% of its calories from protein, 17% from carbohydrates, and 56% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
Compare PORK RAISED GENOA, MILD SALAMI
See how PORK RAISED GENOA, MILD SALAMI compares to other foods in terms of nutrition:
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- PORK RAISED GENOA, MILD SALAMI vs GENOA WITH PROVOLONE CHEESE & CRACKERS UNCURED ITALIAN SALAMI, GENOA
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