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Sausage (Italian, Cooked) Nutrition Facts

Sausage (Italian) 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.

Calories322

Protein18.2 g

Carbs2.2 g

Fat26.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories322 kcal

Protein18.2 g

Total Fat26.2 g

Carbohydrates2.2 g

Fiber0 g

Sodium766 mg

Total Sugars1.46 g

Source: USDA FoodData Central, record 746780

Nutrients

Full nutrient profile

Proximates

Water50.9 g

Nitrogen2.91 g

Protein18.2 g

Total lipid (fat)26.2 g

Total fat (NLEA)25.8 g

Ash2.63 g

Carbohydrates

Carbohydrate, by difference2.15 g

Sugars, Total1.46 g

Sucrose0 g

Glucose1.46 g

Fructose0 g

Lactose0 g

Maltose0 g

Galactose0 g

Sugars, Total1.42 g

Fiber, total dietary0 g

Minerals

Calcium, Ca12 mg

Iron, Fe1.29 mg

Magnesium, Mg18.6 mg

Phosphorus, P145 mg

Potassium, K310 mg

Sodium, Na766 mg

Zinc, Zn2.41 mg

Copper, Cu0.074 mg

Manganese, Mn0.033 mg

Selenium, Se20.2 ug

Vitamins and other components

Thiamin0.31 mg

Riboflavin0.242 mg

Niacin5.73 mg

Pantothenic acid0.783 mg

Vitamin B-60.343 mg

Folate, total0 ug

Choline, total70.4 mg

Choline, free5.9 mg

Choline, from phosphocholine46.1 mg

Choline, from phosphotidyl choline0.3 mg

Choline, from glycerophosphocholine10.5 mg

Choline, from sphingomyelin7.6 mg

Betaine3.9 mg

Vitamin B-121.06 ug

Vitamin A, RAE22 ug

Retinol22 ug

Vitamin E (alpha-tocopherol)0.8 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.15 mg

Tocopherol, delta0 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (phylloquinone)0 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)18.8 ug

Vitamin D (D2 + D3), International Units41 iu

Vitamin D (D2 + D3)1 ug

Carotene, beta0 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Lutein + zeaxanthin0 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Folic acid0 ug

Folate, DFE1 ug

Folate, food1 ug

Vitamin C, total ascorbic acid0 mg

Vitamin A, IU32 iu

Lipids

Fatty acids, total saturated9.15 g

SFA 4:00.006 g

SFA 6:00 g

SFA 8:00.002 g

SFA 10:00.016 g

SFA 11:00 g

SFA 12:00.017 g

SFA 14:00.335 g

SFA 15:00.012 g

SFA 16:05.71 g

SFA 17:00.069 g

SFA 18:02.9 g

SFA 20:00.065 g

SFA 22:00.01 g

SFA 24:00 g

Fatty acids, total monounsaturated11.6 g

MUFA 14:1 c0.005 g

MUFA 15:10 g

MUFA 16:1 c0.576 g

MUFA 17:10.056 g

MUFA 17:1 c0.056 g

MUFA 18:1 c10.7 g

MUFA 20:1 c0.297 g

MUFA 22:1 c0.009 g

MUFA 22:1 n-90.009 g

MUFA 24:1 c0 g

Fatty acids, total polyunsaturated4.96 g

PUFA 18:2 c4.34 g

PUFA 18:2 n-6 c,c4.31 g

PUFA 18:2 CLAs0.029 g

PUFA 18:3 c0.18 g

PUFA 18:3 n-3 c,c,c (ALA)0.175 g

PUFA 18:3 n-6 c,c,c0.005 g

PUFA 18:40 g

PUFA 20:2 c0.217 g

PUFA 20:2 n-6 c,c0.217 g

PUFA 20:3 c0.063 g

PUFA 20:3 n-30.027 g

PUFA 20:3 n-60.036 g

PUFA 20:3 n-90 g

PUFA 20:40.125 g

PUFA 20:4c0.125 g

PUFA 20:5c0.005 g

PUFA 20:5 n-3 (EPA)0.005 g

PUFA 22:20.003 g

PUFA 22:5 c0.024 g

PUFA 22:40.046 g

PUFA 22:5 n-3 (DPA)0.024 g

PUFA 22:6 c0.003 g

PUFA 22:6 n-3 (DHA)0.003 g

Fatty acids, total trans0.1 g

Fatty acids, total trans-monoenoic0.079 g

TFA 16:1 t0.007 g

TFA 18:1 t0.073 g

TFA 22:1 t0 g

Fatty acids, total trans-dienoic0.02 g

TFA 18:2 t not further defined0.02 g

Fatty acids, total trans-polyenoic0 g

TFA 18:3 t0 g

Cholesterol80 mg

MUFA 18:110.685 g

PUFA 18:24.267 g

PUFA 18:30.184 g

MUFA 20:10.286 g

MUFA 22:10.009 g

PUFA 20:30.062 g

MUFA 14:10.005 g

MUFA 16:10.579 g

PUFA 18:3i0 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Interesting fact

Fennel Is in the Rule Book

To be called Italian sausage a product must be at least 85 percent meat or meat and fat, hold total fat to 35 percent or less, and contain salt, pepper and either fennel or anise. The seasoning is part of the legal standard, not just tradition.

Source: Code of Federal Regulations

Practical guidance

How to choose and store Sausage (Italian, Cooked)

How to choose

Buy it cold, within the date on the label; keep it refrigerated on the way home.

Storage

Refrigerate at 40°F (4°C) or below. Unopened packaged lunch meat keeps about 2 weeks; once opened or deli-sliced, use within 3–5 days. Once opened, keep refrigerated and use within 3–5 days.

100 g

P 10.3gC 6.3gF 23.8g

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