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Sausages and cold meats

Raw cured meat raw (average)

Raw sausage products 240 kcal / 100 g FSVO V7.1

100 g of Raw cured meat raw (average) provides 240 kcal (1,010 kJ). Its composition stands out for its content of protein (31 g), zinc (4.3 mg) and phosphorus (260 mg) per 100 g. This food belongs to the “Raw sausage products” category (“Sausages and cold meats” family) of the Swiss database.

Raw cured meat raw (average)

The essentials for 100 g

Protein31 g 62%
Fat12.7 g 18%
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
Energy240 kcal (1,010 kJ)C12%
Protein31 gC62%
Fat12.7 gC18%
of which saturated fat4.9 gC25%
of which polyunsaturated0.9 gCn/a
of which omega-30.1 gCn/a
Carbohydrates0.4 gC0%
of which sugars0.4 gC0%
Dietary fibre0 gC0%
Water55.8 gCn/a
Alcohol0 gCn/a
Minerals
Calcium10 mgC1%
Iron2.3 mgC16%
Magnesium25 mgC7%
Phosphorus260 mgC37%
Potassium500 mgC25%
Sodium1,840 mgC77%
Zinc4.3 mgC43%
Vitamins
Vitamin D0.6 µgC12%
Vitamin B120.7 µgC28%
Vitamin C5 mgC5%
Folate4 µgC2%

* 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.

Protein62%
Fat18%
Carbohydrates0%
Dietary fibre0%
Sodium77%
Zinc43%
Phosphorus37%
Vitamin B1228%
Potassium25%

Quick comparison

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

ComparisonProteinFatEnergy
vs Bresaola (cured beef)− 1.4 g+ 10.1 g+ 85 kcal
vs Mostbröckli (smoked and dried beef), raw− 1.6 g+ 10.8 g+ 90 kcal
vs Dried meat (Hobel-, Bündner-, Walliser-, Tessiner- dried meat)− 8.3 g+ 9.2 g+ 50 kcal

Similar foods

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

Cooked cured meat (average)Cooked cured meat (average)223 kcalSalamettiSalametti343 kcalBresaola (cured beef)Bresaola (cured beef)155 kcalMostbröckli (smoked and dried beef), rawMostbröckli (smoked and dried beef), raw150 kcalDried meat (Hobel-, Bündner-, Walliser-, Tessiner- dried meat)Dried meat (Hobel-, Bündner-, Walliser-, Tessiner- dried meat)190 kcalLuganigheLuganighe292 kcalPork sausage, grilled (without addition of fat and salt)Pork sausage, grilled (without addition of fat and salt)283 kcalSalamiSalami367 kcal

Frequently asked questions

How many calories in 100 g of Raw cured meat raw (average)?
100 g of Raw cured meat raw (average) provides 240 kcal, i.e. 1,010 kJ (FSVO data V7.1).
How much protein in 100 g of Raw cured meat raw (average)?
100 g provides 31 g of protein, i.e. 62% of the adult reference value (50 g).
What is the fat content of 100 g of Raw cured meat raw (average)?
100 g contains 12.7 g of fat, of which 4.9 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 “Raw cured meat raw (average)” 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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