MARGHERITA HARD SALAMI, SMOKE receives a FoodScore of 27 out of 100, placing it in the 'Avoid' category. This score is largely driven by its nutritional profile, particularly its high levels of saturated fat and sodium. Per 100g, it contains 14.29g of saturated fat, which incurs a significant penalty of -15 points. The sodium content is also notably high at 1639.29mg per 100g, leading to a -9 point penalty. As an ultra-processed food (NOVA class 4), it receives an additional -10 point penalty, with a further -3 points for being a concentrated source of ultra-processed fat. On the positive side, it provides 21.39g of protein, earning a +10 point bonus. It also offers some micronutrients, specifically 2.57mg of iron (14% DV) and 14% DV of Vitamin C, contributing +4 points. The presence of sodium nitrite as a preservative is common in cured meats. Compared to a generic hard salami, this MARGHERITA product's nutritional profile is typical for the category, with similar challenges regarding fat and sodium.
What the nutrients in margherita hard salami, smoke actually do for you, grounded in established dietary science.
MARGHERITA HARD SALAMI, SMOKE provides a notable amount of protein, with 21.39g per 100g. Protein is an essential macronutrient that supports muscle maintenance and repair, and contributes to satiety. While this product is not a primary source of protein in a balanced diet, it can contribute to your daily protein intake when consumed in moderation. The protein content comes primarily from pork and beef, which are the main ingredients.
This product offers 2.57mg of iron per 100g, which is 14% of the Daily Value. Iron is a crucial mineral involved in oxygen transport in the blood and energy production. While not a significant source, this contribution can be a small part of meeting daily iron needs, especially for individuals who may need to increase their intake. The iron is naturally present in the meat components.
For individuals seeking a quick, shelf-stable snack or ingredient, MARGHERITA HARD SALAMI, SMOKE can be a convenient option. Its cured nature means it does not require refrigeration until opened, making it suitable for travel or emergency food kits. However, due to its nutritional profile, it is best considered for occasional use rather than a regular part of daily meals.
Hard salami is typically consumed as a ready-to-eat snack, part of a charcuterie board, or as an ingredient in sandwiches and salads. A common portion size is often smaller than 100g, usually a few slices. The primary pitfall is overconsumption due to its high sodium and fat content.
Consumers should be mindful of the high sodium content in MARGHERITA HARD SALAMI, SMOKE, which is 1639.29mg per 100g. Individuals managing blood pressure or fluid retention should limit their intake. The product also contains sodium nitrite, a common preservative in cured meats, which contributes to its shelf stability but is a component some consumers prefer to limit. The ingredient list includes BHA and BHT, which are synthetic antioxidants used to preserve freshness. While generally recognized as safe, some individuals may choose to avoid these additives. This product is not suitable for individuals with pork or beef allergies.