Meat
Nutrition Facts Sausage (Turkey)
Sausage (Turkey) 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.
Calories169
Protein16.7g
Carbs0.9g
Fat10.4g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 169 kcal |
|---|---|
| Protein | 16.7 g |
| Total Fat | 10.4 g |
| Carbohydrates | 0.93 g |
| Fiber | 0 g |
| Total Sugars | 0 g |
| Sodium | 599 mg |
Nutrients
Full nutrient profile
Proximates
Water
69.6 g
Energy (Atwater General Factors)
164 kcal
Energy (Atwater Specific Factors)
169 kcal
Energy
169 kcal
Energy
706 kj
Nitrogen
2.67 g
Protein
16.7 g
Total lipid (fat)
10.4 g
Total fat (NLEA)
8.86 g
Ash
2.37 g
Carbohydrates
Carbohydrate, by difference
0.93 g
Fiber, total dietary
0 g
Sugars, Total
0 g
Lipids
Fatty acids, total saturated
2.53 g
SFA 4:0
0.001 g
SFA 6:0
0 g
SFA 8:0
0 g
SFA 10:0
0.001 g
SFA 11:0
0 g
SFA 12:0
0.01 g
SFA 14:0
0.08 g
SFA 15:0
0.01 g
SFA 16:0
1.73 g
SFA 17:0
0.02 g
SFA 18:0
0.65 g
SFA 20:0
0.01 g
SFA 22:0
0.005 g
SFA 24:0
0.002 g
Fatty acids, total monounsaturated
3.07 g
MUFA 14:1 c
0.01 g
MUFA 15:1
0 g
MUFA 16:1 c
0.23 g
MUFA 17:1
0.01 g
MUFA 17:1 c
0.01 g
MUFA 18:1 c
2.75 g
MUFA 20:1 c
0.05 g
MUFA 22:1 c
0.01 g
MUFA 22:1 n-9
0.01 g
MUFA 24:1 c
0.005 g
Fatty acids, total polyunsaturated
3.15 g
PUFA 18:2 c
2.82 g
PUFA 18:2 n-6 c,c
2.8 g
PUFA 18:2 CLAs
0.02 g
PUFA 18:3 c
0.19 g
PUFA 18:3 n-3 c,c,c (ALA)
0.19 g
PUFA 18:3 n-6 c,c,c
0.004 g
PUFA 18:4
0 g
PUFA 20:2 c
0.02 g
PUFA 20:2 n-6 c,c
0.02 g
PUFA 20:3 c
0.01 g
PUFA 20:3 n-3
0 g
PUFA 20:3 n-6
0.01 g
PUFA 20:3 n-9
0 g
PUFA 20:4
0.09 g
PUFA 20:4c
0.09 g
PUFA 20:5c
0.002 g
PUFA 20:5 n-3 (EPA)
0.002 g
PUFA 22:2
0 g
PUFA 22:5 c
0.009 g
PUFA 22:4
0.02 g
PUFA 22:5 n-3 (DPA)
0.009 g
PUFA 22:6 c
0.007 g
PUFA 22:6 n-3 (DHA)
0.007 g
Fatty acids, total trans
0.1 g
Fatty acids, total trans-monoenoic
0.09 g
TFA 16:1 t
0.002 g
TFA 18:1 t
0.08 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
78 mg
MUFA 14:1
0.02 g
MUFA 16:1
0.31 g
PUFA 18:3i
0 g
MUFA 18:1
3.21 g
PUFA 18:2
2.65 g
PUFA 18:3
0.18 g
MUFA 20:1
0.06 g
MUFA 22:1
0.04 g
PUFA 20:3
0.02 g
Amino acids
Tryptophan
0.15 g
Threonine
0.71 g
Isoleucine
0.65 g
Leucine
1.24 g
Lysine
1.41 g
Methionine
0.45 g
Phenylalanine
0.82 g
Tyrosine
0.56 g
Valine
0.65 g
Arginine
1.03 g
Histidine
0.42 g
Alanine
0.94 g
Aspartic acid
1.48 g
Glutamic acid
2.5 g
Glycine
0.88 g
Proline
0.77 g
Serine
0.7 g
Hydroxyproline
0.2 g
Cysteine
0.19 g
Minerals
Calcium, Ca
32 mg
Iron, Fe
1.17 mg
Magnesium, Mg
18.9 mg
Phosphorus, P
178 mg
Potassium, K
310 mg
Sodium, Na
599 mg
Zinc, Zn
2.58 mg
Copper, Cu
0.07 mg
Manganese, Mn
0.04 mg
Selenium, Se
12.5 ug
Vitamins and other components
Thiamin
0.05 mg
Riboflavin
0.3 mg
Niacin
5.02 mg
Pantothenic acid
0.95 mg
Vitamin B-6
0.34 mg
Choline, total
59.6 mg
Choline, free
1.6 mg
Choline, from phosphocholine
46.4 mg
Choline, from phosphotidyl choline
1 mg
Choline, from glycerophosphocholine
2.1 mg
Choline, from sphingomyelin
8.4 mg
Betaine
8.1 mg
Vitamin B-12
1.2 ug
Vitamin E (alpha-tocopherol)
0.24 mg
Tocopherol, beta
0 mg
Tocopherol, gamma
0.24 mg
Tocopherol, delta
0.68 mg
Tocotrienol, alpha
0 mg
Tocotrienol, beta
0 mg
Tocotrienol, gamma
0 mg
Tocotrienol, delta
0 mg
Vitamin K (phylloquinone)
0.4 ug
Vitamin K (Dihydrophylloquinone)
0 ug
Vitamin K (Menaquinone-4)
36.6 ug
Cryptoxanthin, beta
0 ug
Lycopene
0 ug
Carotene, beta
0 ug
Carotene, alpha
0 ug
Lutein + zeaxanthin
0 ug
Folic acid
0 ug
Vitamin D (D2 + D3), International Units
17 iu
Vitamin E, added
0 mg
Vitamin D3 (cholecalciferol)
0.4 ug
Vitamin D (D2 + D3)
0.4 ug
Vitamin B-12, added
0 ug
Retinol
0 ug
Vitamin A, RAE
0 ug
Vitamin A, IU
0 iu
Vitamin C, total ascorbic acid
0 mg
Folate, total
6 ug
Folate, food
6 ug
Folate, DFE
6 ug
Other nutrients
Alcohol, ethyl
0 g
Caffeine
0 mg
Theobromine
0 mg
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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Recipes with this food
Use sausage (turkey) 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.