Salami Nutrition Benefits and Facts

Nutritional summary

Salami is classified as a processed meat because it is preserved through curing, salting, or smoking, which typically results in high concentrations of sodium and fat .
Regular consumption of processed meats like salami is consistently linked to an increased risk of heart disease, stroke, and type 2 diabetes .
Major health organizations, including the WHO, have identified processed meats as carcinogenic (cancer-causing), with strong evidence linking high intake to colorectal cancer .
The preservation process often involves nitrates or nitrites; even "nitrate-free" versions using celery juice contain these compounds, which can facilitate the formation of carcinogenic chemicals in the body .
To manage health risks, institutional guidance recommends limiting total red and processed meat intake to no more than 70g per day .

Interesting fact

The name 'salami' is derived from the Italian word 'sale', meaning salt, reflecting its historical origin as a method for preserving meat at room temperature for up to several years.

Standout nutrients

EPIC

SOURCE

Chloride

EPIC

SOURCE

Sodium

SUPER

SOURCE

Thiamin (Vitamin B1)

ELITE

SOURCE

Chromium

443

kcal per 100g

Protein18.9g

Fat38.8g

Carbs0.65g

Fiber0.02g

Sugar0.15g

Fat breakdown

Polyunsat4.35g

Monounsat17.2g

Saturated14.2g

Trans0.07g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

As a pork or beef product, it carries a significant carbon footprint and high water usage associated with livestock farming.

Confidencehigh

Storage

Refrigerate

2–4 weeks

Keep in original packaging or wrap tightly to prevent drying.

Refrigerate After Opening

1–2 weeks

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

2 contributing source foods

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Meat in your diet - NHS

[1]www.nhs.uknhs.uk

Protein - The Nutrition Source

[3]nutritionsource.hsph.harvard.edu

How Americans eat red and processed meat: an analysis of the contribution of thirteen different food groups - PMC

[5]pmc.ncbi.nlm.nih.gov

WHO report says eating processed meat is carcinogenic

[7]nutritionsource.hsph.harvard.edu

Sausages and Food Safety | Food Safety and Inspection Service

[12]www.fsis.usda.govfsis.usda.gov

Coverage

Nutrients

FoodCompass

13.2

Version

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