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Sausage (Pork, Cooked) Nutrition Facts

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

Protein19.3 g

Carbs2.6 g

Fat28.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories346 kcal

Protein19.3 g

Total Fat28.1 g

Carbohydrates2.6 g

Fiber0 g

Sodium983 mg

Total SugarsNot reported

Source: USDA FoodData Central, record 746781

Nutrients

Full nutrient profile

Proximates

Water46.3 g

Nitrogen3.09 g

Protein19.3 g

Total lipid (fat)28.1 g

Total fat (NLEA)26 g

Ash3.66 g

Carbohydrates

Carbohydrate, by difference2.63 g

Minerals

Calcium, Ca37 mg

Iron, Fe2.34 mg

Magnesium, Mg30.1 mg

Phosphorus, P207 mg

Potassium, K435 mg

Sodium, Na983 mg

Zinc, Zn2.19 mg

Copper, Cu0.13 mg

Manganese, Mn0.188 mg

Selenium, Se25.9 ug

Vitamins and other components

Thiamin0.365 mg

Riboflavin0.42 mg

Niacin7.06 mg

Pantothenic acid1.2 mg

Vitamin B-60.554 mg

Folate, total10 ug

Choline, total97.1 mg

Choline, free42.7 mg

Choline, from phosphocholine40.3 mg

Choline, from phosphotidyl choline0.4 mg

Choline, from glycerophosphocholine2.8 mg

Choline, from sphingomyelin10.9 mg

Betaine6.1 mg

Vitamin B-121.21 ug

Vitamin A, RAE0 ug

Retinol0 ug

Vitamin E (alpha-tocopherol)1.5 mg

Tocopherol, beta0 mg

Tocopherol, gamma0 mg

Tocopherol, delta2.35 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (phylloquinone)6 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)16.8 ug

Lipids

Fatty acids, total saturated9.45 g

SFA 4:00.006 g

SFA 6:00 g

SFA 8:00.003 g

SFA 10:00.02 g

SFA 11:00 g

SFA 12:00.022 g

SFA 14:00.346 g

SFA 15:00.012 g

SFA 16:05.9 g

SFA 17:00.072 g

SFA 18:03 g

SFA 20:00.055 g

SFA 22:00.011 g

SFA 24:00.002 g

Fatty acids, total monounsaturated11.7 g

MUFA 14:1 c0.006 g

MUFA 15:10 g

MUFA 16:1 c0.569 g

MUFA 17:10.062 g

MUFA 17:1 c0.062 g

MUFA 18:1 c10.8 g

MUFA 20:1 c0.247 g

MUFA 22:1 c0.006 g

MUFA 22:1 n-90.006 g

MUFA 24:1 c0 g

Fatty acids, total polyunsaturated4.74 g

PUFA 18:2 c4.16 g

PUFA 18:2 n-6 c,c4.13 g

PUFA 18:2 CLAs0.029 g

PUFA 18:3 c0.189 g

PUFA 18:3 n-3 c,c,c (ALA)0.184 g

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

PUFA 18:40 g

PUFA 20:2 c0.182 g

PUFA 20:2 n-6 c,c0.182 g

PUFA 20:3 c0.058 g

PUFA 20:3 n-30.025 g

PUFA 20:3 n-60.034 g

PUFA 20:3 n-90 g

PUFA 20:40.128 g

PUFA 20:4c0.128 g

PUFA 20:5c0.003 g

PUFA 20:5 n-3 (EPA)0.003 g

PUFA 22:20.001 g

PUFA 22:5 c0.02 g

PUFA 22:40.031 g

PUFA 22:5 n-3 (DPA)0.02 g

PUFA 22:6 c0.005 g

PUFA 22:6 n-3 (DHA)0.005 g

Fatty acids, total trans0.115 g

Fatty acids, total trans-monoenoic0.093 g

TFA 16:1 t0.004 g

TFA 18:1 t0.089 g

TFA 22:1 t0 g

Fatty acids, total trans-dienoic0.022 g

TFA 18:2 t not further defined0.022 g

Fatty acids, total trans-polyenoic0 g

TFA 18:3 t0 g

Cholesterol107 mg

Interesting fact

Half Fat Is Still Legal

The federal standard for fresh pork sausage allows up to 50 percent fat in the finished product, and water or ice only up to 3 percent of total ingredients. There is a lot of room between that ceiling and what any given brand actually does.

Source: Code of Federal Regulations

Practical guidance

How to choose and store Sausage (Pork, 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 18.7gC 0gF 20g

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