Meat
Nutrition Facts Sausage (Italian)
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
Protein18.2g
Carbs2.2g
Fat26.2g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 322 kcal |
|---|---|
| Protein | 18.2 g |
| Total Fat | 26.2 g |
| Carbohydrates | 2.15 g |
| Fiber | 0 g |
| Total Sugars | 1.46 g |
| Sodium | 766 mg |
Nutrients
Full nutrient profile
Proximates
Water
50.9 g
Energy (Atwater General Factors)
317 kcal
Energy (Atwater Specific Factors)
322 kcal
Energy
322 kcal
Energy
1350 kj
Nitrogen
2.91 g
Protein
18.2 g
Total lipid (fat)
26.2 g
Total fat (NLEA)
25.8 g
Ash
2.63 g
Carbohydrates
Carbohydrate, by difference
2.15 g
Sugars, Total
1.46 g
Sucrose
0 g
Glucose
1.46 g
Fructose
0 g
Lactose
0 g
Maltose
0 g
Galactose
0 g
Sugars, Total
1.42 g
Fiber, total dietary
0 g
Lipids
Fatty acids, total saturated
9.15 g
SFA 4:0
0.006 g
SFA 6:0
0 g
SFA 8:0
0.002 g
SFA 10:0
0.02 g
SFA 11:0
0 g
SFA 12:0
0.02 g
SFA 14:0
0.34 g
SFA 15:0
0.01 g
SFA 16:0
5.71 g
SFA 17:0
0.07 g
SFA 18:0
2.9 g
SFA 20:0
0.07 g
SFA 22:0
0.01 g
SFA 24:0
0 g
Fatty acids, total monounsaturated
11.6 g
MUFA 14:1 c
0.005 g
MUFA 15:1
0 g
MUFA 16:1 c
0.58 g
MUFA 17:1
0.06 g
MUFA 17:1 c
0.06 g
MUFA 18:1 c
10.7 g
MUFA 20:1 c
0.3 g
MUFA 22:1 c
0.009 g
MUFA 22:1 n-9
0.009 g
MUFA 24:1 c
0 g
Fatty acids, total polyunsaturated
4.96 g
PUFA 18:2 c
4.34 g
PUFA 18:2 n-6 c,c
4.31 g
PUFA 18:2 CLAs
0.03 g
PUFA 18:3 c
0.18 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
0.22 g
PUFA 20:2 n-6 c,c
0.22 g
PUFA 20:3 c
0.06 g
PUFA 20:3 n-3
0.03 g
PUFA 20:3 n-6
0.04 g
PUFA 20:3 n-9
0 g
PUFA 20:4
0.13 g
PUFA 20:4c
0.13 g
PUFA 20:5c
0.005 g
PUFA 20:5 n-3 (EPA)
0.005 g
PUFA 22:2
0.003 g
PUFA 22:5 c
0.02 g
PUFA 22:4
0.05 g
PUFA 22:5 n-3 (DPA)
0.02 g
PUFA 22:6 c
0.003 g
PUFA 22:6 n-3 (DHA)
0.003 g
Fatty acids, total trans
0.1 g
Fatty acids, total trans-monoenoic
0.08 g
TFA 16:1 t
0.007 g
TFA 18:1 t
0.07 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
80 mg
MUFA 18:1
10.69 g
PUFA 18:2
4.27 g
PUFA 18:3
0.18 g
MUFA 20:1
0.29 g
MUFA 22:1
0.009 g
PUFA 20:3
0.06 g
MUFA 14:1
0.005 g
MUFA 16:1
0.58 g
PUFA 18:3i
0 g
Minerals
Calcium, Ca
12 mg
Iron, Fe
1.29 mg
Magnesium, Mg
18.6 mg
Phosphorus, P
145 mg
Potassium, K
310 mg
Sodium, Na
766 mg
Zinc, Zn
2.41 mg
Copper, Cu
0.07 mg
Manganese, Mn
0.03 mg
Selenium, Se
20.2 ug
Vitamins and other components
Thiamin
0.31 mg
Riboflavin
0.24 mg
Niacin
5.73 mg
Pantothenic acid
0.78 mg
Vitamin B-6
0.34 mg
Folate, total
0 ug
Choline, total
70.4 mg
Choline, free
5.9 mg
Choline, from phosphocholine
46.1 mg
Choline, from phosphotidyl choline
0.3 mg
Choline, from glycerophosphocholine
10.5 mg
Choline, from sphingomyelin
7.6 mg
Betaine
3.9 mg
Vitamin B-12
1.06 ug
Vitamin A, RAE
22 ug
Retinol
22 ug
Vitamin E (alpha-tocopherol)
0.8 mg
Tocopherol, beta
0 mg
Tocopherol, gamma
0.15 mg
Tocopherol, delta
0 mg
Tocotrienol, alpha
0 mg
Tocotrienol, beta
0 mg
Tocotrienol, gamma
0 mg
Tocotrienol, delta
0 mg
Vitamin K (phylloquinone)
0 ug
Vitamin K (Dihydrophylloquinone)
0 ug
Vitamin K (Menaquinone-4)
18.8 ug
Vitamin D (D2 + D3), International Units
41 iu
Vitamin D (D2 + D3)
1 ug
Carotene, beta
0 ug
Carotene, alpha
0 ug
Cryptoxanthin, beta
0 ug
Lycopene
0 ug
Lutein + zeaxanthin
0 ug
Vitamin B-12, added
0 ug
Vitamin E, added
0 mg
Folic acid
0 ug
Folate, DFE
1 ug
Folate, food
1 ug
Vitamin C, total ascorbic acid
0 mg
Vitamin A, IU
32 iu
Other nutrients
Caffeine
0 mg
Theobromine
0 mg
Alcohol, ethyl
0 g
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 (italian) 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.