Salami type danois
Per 100 g, Salami type danois provides 455 calories, 2.4 g carbohydrate, 14.5 g protein and 0 g fibre.
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Full nutrient breakdown
Proximates
- Protein ProteinBuilds and repairs tissue, drives enzymes and hormones. Made up of amino acids, nine of which the body can't make itself.UK adult RI: 50 g/day14.5g14.5g29%
- Fat FatAll fats combined: saturated, monounsaturated, polyunsaturated, and trans. Carries fat-soluble vitamins (A, D, E, K) and contributes 9 kcal per gram.UK adult RI: 70 g/day43.0g43.0g61%
- Carbohydrate CarbohydrateAll carbohydrate combined: sugars, starches, and fiber. Calculated by subtracting water + protein + fat + ash from the food's total mass, hence "by difference".UK adult RI: 260 g/day2.42g2.42g1%
- Fiber FiberPlant carbohydrate the body can't digest. Feeds gut bacteria, slows sugar absorption, and supports regular digestion. UK adults: target 30 g/day.UK adult RI: 30 g/day0g0g0%
Carbohydrates
- Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day0.50g0.50g1%
Fats and Fatty Acids
Sterols
Minerals
Other
Composition and calculated figures
What 100 g is made of, by weight
- Water35.3 g
- Carbohydrate2.4 g
- Protein14.5 g
- Fat43 g
- Other4.8 g
Calculated from this food's data, per 100 g
- Net carbs
- 2.4 g
- This source reports available carbohydrate, which already leaves fibre out.
Salami type danois: key facts
- How many calories are in Salami type danois?
- Salami type danois has 455 calories per 100 g.
- How much protein is in Salami type danois?
- Salami type danois provides 14.5 g of protein per 100 g.
- How many carbs are in Salami type danois?
- Salami type danois contains 2.4 g of carbohydrate per 100 g, including 0 g of fibre.
- How much fat is in Salami type danois?
- Salami type danois has 43 g of fat per 100 g.
Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).