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Salami, cooked, beef and pork |
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Salami, cooked, beef and pork (USDA#07069) |
| Serving Size 1 slice round |
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| Water 45g |
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| Calories 336 |
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| Energy 1407kj |
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| Protein 21g |
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| Total Fat 25g |
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| Ash 4g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Sucrose 0g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 0g |
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| Calcium, Ca 15mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 191mg |
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| Potassium 316mg |
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| Sodium 1449mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 31mcg |
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| Fluoride, F 41mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 3mcg |
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| Folic acid 0mcg |
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| Folate, food 3mcg |
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| Folate, DFE 3mcg_DFE |
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| Choline, total 93mg |
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| Betaine 4mg |
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| Vitamin B-12 1mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 3mcg |
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| Fatty acids, total saturated 9g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 15:0 5g |
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| 16:0 5g |
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| 17:0 0g |
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| 18:0 3g |
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| 20:0 3g |
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| 22:0 0g |
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| 24:0 0g |
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| Fatty acids, total monounsaturated 11g |
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| 14:1 8g |
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| 15:1 0g |
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| 16:1 undifferentiated 0g |
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| 17:1 0g |
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| 18:1 undifferentiated 10g |
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| 18:1 c 9g |
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| 18:1 t 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| 22:1 c 0g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 2g |
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| 18:2 n-6 c,c 2g |
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| 18:2 t,t 0g |
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| 18:3 undifferentiated 0g |
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| 18:3 n-3 c,c,c 0g |
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| 18:3 n-6 c,c,c 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 8g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Fatty acids, total trans 0g |
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| Fatty acids, total trans-monoenoic 0g |
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| Fatty acids, total trans-polyenoic 0g |
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| Cholesterol 89mg |
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| Phytosterols 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 1g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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| Hydroxyproline 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
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In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a ... |
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Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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