Salt, Glucose, Hydrolyzed vegetable protein, Spices, Garlic

Salami oppsk

Name: Frifor food product database
Creator: Frifor

500 g

Ultra-processed

Description

Salami oppsk. 500g is a product in the category Mixed Species Sausages - Prepared/Processed produced in Norway by PER'S KJØKKEN. Producer description: Ingredienser Til 100g ferdig vare er anvendt 137 g kjøttråvare. Røkt kjøtt fra svin og storfe, salt, spekk, druesukker (fra mais), startkultur, konserveringsmiddel E250, hydrolysert vegetabilsk protein (fra mais), krydder (hvitløk, løk) antioksidant E301,

Ingredients

Hydrolyzed vegetable protein
Spices
Garlic
Onion
Starter culture
Spice extract
Generic flavouring

Nutrition

Macros

Density

Thermic

Energy

451.88 kcal2259.4 kcal

Per 100 gPer 500 g

Fat

40 g200 g

Per 100 gPer 500 g

Saturated fat

17 g85 g

Per 100 gPer 500 g

Carbohydrates

0.97 g4.85 g

Per 100 gPer 500 g

Sugars

0.95 g4.75 g

Per 100 gPer 500 g

Protein

22 g110 g

Per 100 gPer 500 g

Fibre

0 g0 g

Per 100 gPer 500 g

Salt

5.5 g27.5 g

Per 100 gPer 500 g

	Per 100 g	Per 500 g
Energy	451.88 kcal	2259.4 kcal
Fat	40 g	200 g
Saturated fat	17 g	85 g
Carbohydrates	0.97 g	4.85 g
Sugars	0.95 g	4.75 g
Protein	22 g	110 g
Fibre	0 g	0 g
Salt	5.5 g	27.5 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains flavouring
2.
Contains non-culinary ingredients: dekstrose, hydrolysert vegetabilsk protein
3.
Contains cosmetic additives: E120, fargestoff

Allergens

No allergens recorded yet.

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

80% fat

5.50% salt

80% fat

0.84% sugar

CSOD

0.86% carb

5.50% salt

This product is hyperpalatable.

This product is 80% calories from fat and more than 5.50% of total weight from salt.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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