Processed meat is a Group 1 carcinogen (IARC, Lancet Oncol 2015). Per 100 g: 425 kcal, 21.7 g protein, 1890 mg sodium. Sausages bundle fat, sodium, and nitrates — the nutrient label is the only honest accounting.
How should I track Salami, Italian (cured)?
Salami, Italian (cured) is high in zinc. The simplest way to track Salami, Italian (cured) accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
