Salami Meat

Salami Meat

2 slices cold cuts (salami meat) contains:

155 cal;
8.75 gm protein (complete);
12.8 gm fat;
.7 gm carbohydrate;
5 mg calcium;
100 mg phosphorus;
1.3 mg iron;
.125 mg B-1;
.12 mg B-2;
2 mg niacin.

Much of America’s midday sustenance  comes from deli, or luncheon meats, cold cuts (eg, salami meat) or sausages, and other pressed, dried, chipped, smoked, or otherwise processed meats. Unfortunately, many deli type meats today are so chemical filled that they seem mo appropriate in a test tube than in a sandwich. Artificial additives such as sodium nitrate and sodium nitrite act preservatives and maintain a fresh looking color so that processors and retail outlets can keep the meats around longer. Colorings such as orange B, tumeric, carmine, an carminic acid are added to keep them from looking anemic And monosodium glutamate is added to many to perk up the flavor a bit. The cumulative effects of these various additives is unknown, and only when a definite detrimental effect is known is any additive removed from the market While they probably can’t be avoided altogether in today’s world, intake of preservatives should be kept to the minimum. Deli type meats do have some nutritional value to offer. Many of the sausage meats are made with a filler of soy flour, which offers at least double the protein of the meat, with less saturated fat, and can also help hold down the price. Of the sausage meats, Braunschweiger, or liver sausage, has the highest nutritional value. Dried meats, in sealed packets, can be kept indefinitely, making them good to keep on hand for last minute meals; these dried meats are nutritionally beneficial for their concentrated protein. However, these sausage meats should be avoided by those with atherosclerosis, heart problems, high cholesterol, or high blood pressure because they a 20 to 50 percent saturated fat and have a large sodium content.