Salami
Prefix 232: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 356 kcal | 18% |
| Fat | 31.8 g | 45% |
| of which saturates | 12.7 g | 63% |
| Carbohydrate | 0.20 g | 0% |
| of which sugars | 0.20 g | 0% |
| Protein | 17.3 g | 35% |
| Salt | 3.1 g | 52% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Varkensvlees Beter Leven 1 ster 78%, varkenscollageen Beter Leven 1 ster, varkensspek Beter Leven 1 ster, zout, varkenseiwit, geconcentreerd rode bietensap, specerijen (witte peper, knoflookpoeder), glucosestroop, dextrose, antioxidant: E301, conserveermiddel: E250, rook.
The ingredient list is only available in Dutch in the source; we show it as it is, without translation.
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
9% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
Climate impact
Reference value for the category “Salami”: 8.25 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.