Cold cuts and cured meats

Pepperoni, NFS

Parameters

Sodium: 1,582 mg
Salt, derived: 4.02 %
Water: 28.6 g
Brine concentration: 12.35 %
Moisture-protein ratio: 1.48 : 1

USDA FoodData Central, Survey (FNDDS), FDC ID 2706185. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record

How the derived figures were obtained

salt %      = sodium mg / 1000 x 2.5420 / 100 x 100
            = 1,582 / 1000 x 2.5420 = 4.021 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 4.021 / (4.021 + 28.6) = 12.346 %
MPR         = water % / protein % = 28.6 / 19.3 = 1.483 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Protein	19.3	g
Total fat	46.3	g
Carbohydrate	1.18	g
Energy	504.0	kcal
Water	28.6	g
Calcium	19.0	mg
Iron	1.33	mg
Potassium	274.0	mg
Sodium	1,582.0	mg
Cholesterol	97.0	mg
Saturated fat	17.7	g

What these figures do and do not say

The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.

Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.

Nearby entries

Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.