Salami type danois
Per 100 g, Salami type danois provides 455 calories, 2.4 g carbohydrate, 14.5 g protein and 0 g fibre.
455kcal 23% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
Protein14.5g13% kcal
Carbs2.4g2% kcal
Fat43g85% kcal
Fiber0g
Full nutrient breakdown
Reference
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%
- Total carbohydrate Total 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
Salami type danois: key facts
Good source of
- 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).