Cold cuts and cured meats
Pepperoni, reduced sodium
Parameters
- Sodium
- 1,187 mg
- Salt, derived
- 3.02 %
- Water
- 28.6 g
- Brine concentration
- 9.56 %
- Moisture-protein ratio
- 1.48 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2706187. 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
= 1,187 / 1000 x 2.5420 = 3.017 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 3.017 / (3.017 + 28.6) = 9.558 %
MPR = water % / protein % = 28.6 / 19.3 = 1.483 : 1Full 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 | 1,187.0 | 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.