CURED PORK GEORGIA BLUE SALAMI, CURED PORK vs. LOMO CURED WHOLE MUSCLE, LOMO
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
CURED PORK GEORGIA BLUE SALAMI, CURED PORK has the most protein of the foods compared, at 17.9 g per 100g.
| Nutrient | CURED PORK GEORGIA BLUE SALAMI, CURED… | LOMO CURED WHOLE MUSCLE, LOMO |
|---|---|---|
| Protein | 17.9 G | 10.7 G |
| Total lipid (fat) | 14.3 G | 5.4 G |
| Carbohydrate, by difference | 0 G | 3.6 G |
| Energy | 214 KCAL | 107 KCAL |
| Total Sugars | 0 G | 3.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 71 MG | 36 MG |
| Iron, Fe | 1.3 MG | 0.71 MG |
| Potassium, K | 250 MG | 179 MG |
| Sodium, Na | 1286 MG | 1643 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 71 MG | 36 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Sugars, added | - | 3.6 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.