Meat

Nutrition Facts Sausage (Pork)

Sausage (Pork) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, polyunsaturated fat, and potassium. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.

Calories346
Protein19.3g
Carbs2.6g
Fat28.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 346 kcal
Protein 19.3 g
Total Fat 28.1 g
Carbohydrates 2.63 g
Fiber Not reported
Total Sugars Not reported
Sodium 983 mg

Nutrients

Full nutrient profile

Proximates
Water 46.3 g
Energy 346 kcal
Energy 1450 kj
Nitrogen 3.09 g
Protein 19.3 g
Total lipid (fat) 28.1 g
Total fat (NLEA) 26 g
Ash 3.66 g
Carbohydrates
Carbohydrate, by difference 2.63 g
Lipids
Fatty acids, total saturated 9.45 g
SFA 4:0 0.006 g
SFA 6:0 0 g
SFA 8:0 0.003 g
SFA 10:0 0.02 g
SFA 11:0 0 g
SFA 12:0 0.02 g
SFA 14:0 0.35 g
SFA 15:0 0.01 g
SFA 16:0 5.9 g
SFA 17:0 0.07 g
SFA 18:0 3 g
SFA 20:0 0.06 g
SFA 22:0 0.01 g
SFA 24:0 0.002 g
Fatty acids, total monounsaturated 11.7 g
MUFA 14:1 c 0.006 g
MUFA 15:1 0 g
MUFA 16:1 c 0.57 g
MUFA 17:1 0.06 g
MUFA 17:1 c 0.06 g
MUFA 18:1 c 10.8 g
MUFA 20:1 c 0.25 g
MUFA 22:1 c 0.006 g
MUFA 22:1 n-9 0.006 g
MUFA 24:1 c 0 g
Fatty acids, total polyunsaturated 4.74 g
PUFA 18:2 c 4.16 g
PUFA 18:2 n-6 c,c 4.13 g
PUFA 18:2 CLAs 0.03 g
PUFA 18:3 c 0.19 g
PUFA 18:3 n-3 c,c,c (ALA) 0.18 g
PUFA 18:3 n-6 c,c,c 0.005 g
PUFA 18:4 0 g
PUFA 20:2 c 0.18 g
PUFA 20:2 n-6 c,c 0.18 g
PUFA 20:3 c 0.06 g
PUFA 20:3 n-3 0.03 g
PUFA 20:3 n-6 0.03 g
PUFA 20:3 n-9 0 g
PUFA 20:4 0.13 g
PUFA 20:4c 0.13 g
PUFA 20:5c 0.003 g
PUFA 20:5 n-3 (EPA) 0.003 g
PUFA 22:2 0.001 g
PUFA 22:5 c 0.02 g
PUFA 22:4 0.03 g
PUFA 22:5 n-3 (DPA) 0.02 g
PUFA 22:6 c 0.005 g
PUFA 22:6 n-3 (DHA) 0.005 g
Fatty acids, total trans 0.12 g
Fatty acids, total trans-monoenoic 0.09 g
TFA 16:1 t 0.004 g
TFA 18:1 t 0.09 g
TFA 22:1 t 0 g
Fatty acids, total trans-dienoic 0.02 g
TFA 18:2 t not further defined 0.02 g
Fatty acids, total trans-polyenoic 0 g
TFA 18:3 t 0 g
Cholesterol 107 mg
Minerals
Calcium, Ca 37 mg
Iron, Fe 2.34 mg
Magnesium, Mg 30.1 mg
Phosphorus, P 207 mg
Potassium, K 435 mg
Sodium, Na 983 mg
Zinc, Zn 2.19 mg
Copper, Cu 0.13 mg
Manganese, Mn 0.19 mg
Selenium, Se 25.9 ug
Vitamins and other components
Thiamin 0.37 mg
Riboflavin 0.42 mg
Niacin 7.06 mg
Pantothenic acid 1.2 mg
Vitamin B-6 0.55 mg
Folate, total 10 ug
Choline, total 97.1 mg
Choline, free 42.7 mg
Choline, from phosphocholine 40.3 mg
Choline, from phosphotidyl choline 0.4 mg
Choline, from glycerophosphocholine 2.8 mg
Choline, from sphingomyelin 10.9 mg
Betaine 6.1 mg
Vitamin B-12 1.21 ug
Vitamin A, RAE 0 ug
Retinol 0 ug
Vitamin E (alpha-tocopherol) 1.5 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0 mg
Tocopherol, delta 2.35 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin K (phylloquinone) 6 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 16.8 ug

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Use sausage (pork) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.