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Sausages and cold meats

Bresaola (cured beef)

Raw sausage products 155 kcal / 100 g FSVO V7.1

100 g of Bresaola (cured beef) provides 155 kcal (655 kJ). Its composition stands out for its content of protein (32.4 g) and zinc (4.1 mg) per 100 g. This food belongs to the “Raw sausage products” category (“Sausages and cold meats” family) of the Swiss database.

Bresaola (cured beef)

The essentials for 100 g

Protein32.4 g 65%
Fat2.6 g 4%
Carbohydrates0.4 g 0%
Dietary fibre0 g 0%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy155 kcal (655 kJ)C8%
Protein32.4 gA65%
Fat2.6 gE4%
of which saturated fat0.8 gE4%
of which polyunsaturated0.4 gEn/a
of which omega-30.1 gCn/a
Carbohydrates0.4 gA0%
of which sugarstraces gAn/a
Dietary fibre0 gA0%
Water58.2 gAn/a
Alcohol0 gAn/a
Minerals
Calcium35 mgA4%
Iron2.4 mgE17%
Magnesiumtraces mgAn/a
Phosphorus140 mgA20%
Potassium320 mgA16%
Sodium2,730 mgA114%
Zinc4.1 mgA41%
Vitamins
Vitamin D0.5 µgA10%
Vitamin B12traces µgAn/a
Vitamin C0 mgA0%
Folate19 µgA10%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein65%
Fat4%
Carbohydrates0%
Dietary fibre0%
Sodium114%
Zinc41%
Phosphorus20%
Iron17%
Potassium16%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Raw cured meat raw (average)+ 1.4 g− 10.1 g− 85 kcal
vs Dried meat (Hobel-, Bündner-, Walliser-, Tessiner- dried meat)− 6.9 g− 0.9 g− 35 kcal
vs Coppa (cured pork meat)+ 3.6 g− 19.9 g− 164 kcal
vs Ham, raw+ 1.4 g− 8.9 g− 74 kcal

Similar foods

Within the “Sausages and cold meats” family, selected by nutritional proximity (method v1.0).

Pork, loin, cured, rawPork, loin, cured, raw156 kcalCervelat (Swiss sausage)Cervelat (Swiss sausage)249 kcalRaw cured meat raw (average)Raw cured meat raw (average)240 kcalDried meat (Hobel-, Bündner-, Walliser-, Tessiner- dried meat)Dried meat (Hobel-, Bündner-, Walliser-, Tessiner- dried meat)190 kcalCoppa (cured pork meat)Coppa (cured pork meat)319 kcalLuganigheLuganighe292 kcalPork sausage, grilled (without addition of fat and salt)Pork sausage, grilled (without addition of fat and salt)283 kcalPork sausage (Schweinsbratwurst)Pork sausage (Schweinsbratwurst)236 kcal

Frequently asked questions

How many calories in 100 g of Bresaola (cured beef)?
100 g of Bresaola (cured beef) provides 155 kcal, i.e. 655 kJ (FSVO data V7.1).
How much protein in 100 g of Bresaola (cured beef)?
100 g provides 32.4 g of protein, i.e. 65% of the adult reference value (50 g).
What is the fat content of 100 g of Bresaola (cured beef)?
100 g contains 2.6 g of fat, of which 0.8 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Bresaola (cured beef)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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