Salami, cooked, turkey
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Cooked turkey salami is a lean, pre-cooked deli meat with a firm, slightly springy texture and a mild, savory flavor accented by garlic and spices. It offers an impressive protein punch (over 19g per 100g) with minimal fat and almost no carbohydrates, making it a staple for high-protein, low-carb diets.
Calorie split: 46% protein · 4% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People love it for its familiar, comforting salami flavor in a lighter, more diet-friendly package. Its firm slices are incredibly versatile, perfect for quick sandwiches, charcuterie boards, or as a protein-packed snack.
⚠️ Watch-outs & how to enjoy it better
Its primary downside is high sodium content, which can be a concern for blood pressure. To counteract this, pair it with potassium-rich foods like leafy greens or avocado, and be mindful of portion size. Some brands may also contain nitrates or additives; look for 'uncured' versions if this is a concern.
Key benefits
- Excellent source of lean protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Provides a good amount of selenium and B vitamins.
- Convenient, ready-to-eat protein source.
- Lower in fat than traditional pork salami.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Unlike traditional fermented salami, cooked turkey salami is an emulsified sausage, meaning the meat and fat are blended into a smooth paste before cooking, giving it that uniform, sliceable texture.
Full nutrition (USDA data · scales with serving)
| Water | 68.8 g |
| Energy | 172 kcal |
| Energy | 718 kj |
| Protein | 19.2 g |
| Total lipid (fat) | 9.2 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 1.6 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 40.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 266 mg |
| Potassium, K | 216 mg |
| Sodium, Na | 1107 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.19 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 26.4 ug |
| Fluoride, F | 41.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.43 mg |
| Riboflavin | 0.30 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 53.1 mg |
| Betaine | 3.9 mg |
| Vitamin B-12 | 0.99 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.24 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 24.0 iu |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin K (phylloquinone) | 1.3 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.66 g |
| Fatty acids, total monounsaturated | 3.2 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 76.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 0.68 g |
| Isoleucine | 0.80 g |
| Leucine | 1.2 g |
| Lysine | 1.4 g |
| Methionine | 0.44 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.61 g |
| Tyrosine | 0.60 g |
| Valine | 0.81 g |
| Arginine | 1.1 g |
| Histidine | 0.48 g |
| Alanine | 0.95 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.76 g |
| Proline | 0.64 g |
| Serine | 0.68 g |
| Hydroxyproline | 0.00 g |
FAQ
Is cooked turkey salami the same as turkey pepperoni?
No. While both are turkey-based, pepperoni is typically spicier, more finely ground, and often has a higher fat content. Salami is generally milder and has a coarser, more traditional deli-meat texture.
How should I store it after opening?
Once opened, keep it tightly sealed in its original packaging or an airtight container in the refrigerator. It should be consumed within 3-5 days for best quality and safety.
Can I freeze cooked turkey salami?
Yes, you can freeze it for up to 1-2 months. Slice it first for easier portioning, and thaw in the refrigerator before use. The texture may become slightly drier upon thawing.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.72 kcal/g · 45% calories from protein · 0.1 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.13 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.