Negroni nutrition facts

41 Negroni products with label nutrition data. On average they contain 327 kcal, 0,013 g of sugars and 23,8 g of protein per 100 g. Most are in otros alimentos, carne and pepperoni-salami-cold-cuts.

FoodCaloriesProteinCarbsFat
Antipasto Classico 250 32,1 g 0 g 7,3 g
Pepperoni 357 25 g 7,1 g 25 g
Dry Cured Pork Bellies And Collars Pancetta, Dry Cured Pork 429 17,9 g 0 g 39,3 g
Dry Cured Pork Collar Coppa 321 28,6 g 0 g 21,4 g
Dry Sausage 388 28,2 g 3,5 g 28,2 g
Genoa Salami, Cheese and Taralli Snack Tray 388 21,2 g 24,7 g 24,7 g
Prosciutoo 247 24,7 g 0 g 14,1 g
salami 321 25 g 0 g 25 g
Salami 357 25 g 0 g 28,6 g
Salami 357 25 g 0 g 28,6 g
Uncured Fennel Salami, Uncured Fennel 357 25 g 0 g 28,6 g
Uncured Salame Genoa 429 21,4 g 0 g 39,3 g
Uncured Salame Genoa 429 21,4 g 0 g 39,3 g
Uncured Salame Napoli 353 24,7 g 0 g 28,2 g
Uncured salami 429 21,4 g 0 g 39,3 g
Uncured Salami Calabrese 429 21,4 g 0 g 39,3 g
Uncured Salami Napoli 353 24,7 g 0 g 28,2 g
Uncured Sopressata, Uncured 357 25 g 0 g 28,6 g
Coppa 321 28,6 g 0 g 21,4 g
Cured Salsiccia 357 25 g 0 g 28,6 g
Diced Prosciutto 250 25 g 0 g 14,3 g
Invited Salame Calabrese 429 21,4 g 0 g 39,3 g
Mortadella 286 14,3 g 0 g 26,8 g
Prosciutto 250 25 g 0 g 14,3 g
Prosciutto Crudo 250 25 g 0 g 14,3 g
Prosciutto Crudo Thin Slices 233 30 g 0 g 13,3 g
Speck 321 32,1 g 0 g 21,4 g
Speck Dry Cured Smoked Prosciutto 321 32,1 g 0 g 21,4 g
Speck Smoked Proscuitto 321 32,1 g 0 g 21,4 g
Uncured Salame Genoa 429 21,4 g 0 g 39,3 g
Uncured Sopressata 357 25 g 0 g 28,6 g
Uncured Sopressata 100 7 g 0 g 8 g
Uncured Spianata Dolce 357 25 g 0 g 28,6 g
Negroni 389 27 g 0 g 31 g
Pancetta 293 17 g 0 g 25 g
Roasted Ham 119 22 g 0 g 3,4 g
Salame milano 357 24 g 0 g 29 g
Salame Riserva 390 27 g 0,7 g 31 g
Salami milano 357 24 g 0 g 29 g
Uncured Salame Calabrese 367 27,5 g 2,8 g 28,2 g
Coppa Dry Pork 0 0 g 0 g 0 g

Per 100 g. Calories in kcal. n/a: not reported by the source.

Values as declared on product labels, from Open Food Facts (ODbL). Recipes change; check the package.