Salami, pork, beef, less sodium

Nutrition Facts & Diabetes Guide

Protein is a standout here at 15g per 100g. For blood sugar, protein alongside carbs is generally better than carbs alone. Watch the sodium: 623mg per 100g is on the higher side for a single serving. 10.6g of saturated fat per 100g is a factor to keep in mind alongside the carb picture. Glycemic index data is not available for salami pork beef less sodium from the Sydney University GI Tables (Atkinson et al., 2021), so this page focuses on the measured USDA nutrition profile instead of a GL verdict. For a swap with known glucose data, check the alternatives below — each one has a measured GL value.

Nutrition Facts

🍞
15.4g
Total Carbs
Net carbs 15.2g
🍬
6.2g
Total Sugar
🌾
0.2g
Dietary Fiber
🥩
15.0g
Protein
🧈
10.58g
Saturated Fat
🧂
623mg
Sodium
🔥
396 kcal
Energy
🛢
30.5g
Total Fat

Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 174598. CC0 1.0.

This is a TIER 5 nutrition reference page. Glycemic index data is unavailable for this food.

Better Alternatives in This Category

🥩 Bologna, beef and pork, low fat

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Bologna, beef and pork, low fat & diabetes →

🥩 Sausage, turkey and pork, fresh, bulk, patty or link, cooked

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Sausage, turkey and pork, fresh, bulk, patty or link, cooked & diabetes →

🥩 Frankfurter, beef, low fat

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Frankfurter, beef, low fat & diabetes →

🥩 Pork sausage rice links, brown and serve, cooked

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Pork sausage rice links, brown and serve, cooked & diabetes →

Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.