Pepperoni, Salami & Cold CutsPepperoni, Salami & Cold Cuts
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Pepperoni, Salami & Cold Cuts

UNCURED GENOA ITALIAN CLASSICS SALAMI, UNCURED GENOA

Wegmans Food Markets, Inc. Per 100 g · Label

50 points among 4,928 in Pepperoni, Salami & Cold Cuts

Heavily processed.

50
  • −16Nutrition
  • −4Ingredients
  • 0Additives
  • −30Processing
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Sikcode diagnosis

Where −50 came off

  1. Processing level 4−30Made through many industrial steps
  2. 9 ingredients−4From 6 upward costs a little
  3. Nutrition per 100g−16Saturated fat −8 · Sodium −8

100 g = 0.9 tsp salt · 3.5 cheese slices · 1.3 bowls of rice

More to see

Not deducted 4 items

Kept

−0
  1. 0 additivesNo named additive with a deduction−0
  2. Sugars 0gWithin the limit, nothing deducted−0
  3. Trans fat 0gWithin the limit, nothing deducted−0

Good

  1. Protein 28.6g52% of the daily target소화 과정에서 아미노산으로 분해된 뒤 근육 합성과 조직 수리에 쓰이며, 포만감을 오래 유지시킵니다. 필수 아미노산 9종은 음식으로만 얻습니다.−0
Nutrients 9 items
  • PORKIngredients
  • SEA SALTIngredients
  • 2% OR LESS OF EACH: CULTURED SWISS CHARDIngredients
  • DEXTROSEIngredients
  • PEPPERIngredients
  • SUGARIngredients
  • NATURAL FLAVORIngredients
  • LACTIC ACID STARTER CULTUREIngredients
  • FRESH GARLIC.Ingredients
Ingredient text

PORK, SEA SALT, 2% OR LESS OF EACH: CULTURED SWISS CHARD, DEXTROSE, PEPPER, SUGAR, NATURAL FLAVOR, LACTIC ACID STARTER CULTURE, FRESH GARLIC.

If you keep eating it
Source · Maker · Label

Maker and label · Wegmans Food Markets, Inc. · USDA FoodData Central ·

Serving 28GRM · Package – High energy density
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50 points among 4,928 in Pepperoni, Salami & Cold Cuts

Compare with the #1 in category

Where the calories come from 393kcal

Carbs 4%Protein 29%Fat 67%

Full nutrition facts per 100g

ItemsAmount% of dailyCategory medianDifference
Energy393 kcal20%
Protein28.6 g52%
Fat28.6 g53%
Carbs3.6 g1%
Sugars0 g0%
Fiber0 g0%
Calcium36 mg5%
Iron1.4 mg12%
Potassium214 mg6%
Sodium1,710 mg86%
Cholesterol143 mg48%
Saturated fatty acids12.5 g83%
Trans fat0 g
Source
Source
USDA FoodData Central
Code
US-FDC-2553112
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