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Meat

Sausage (Turkey, Raw) Nutrition Facts

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

Protein16.7 g

Carbs0.9 g

Fat10.4 g

ProteinCarbsFat

Nutrition for 100 g

Calories169 kcal

Protein16.7 g

Total Fat10.4 g

Carbohydrates0.9 g

Fiber0 g

Sodium599 mg

Total Sugars0 g

Source: USDA FoodData Central, record 746783

Nutrients

Full nutrient profile

Proximates

Water69.6 g

Nitrogen2.67 g

Protein16.7 g

Total lipid (fat)10.4 g

Total fat (NLEA)8.86 g

Ash2.37 g

Carbohydrates

Carbohydrate, by difference0.93 g

Fiber, total dietary0 g

Sugars, Total0 g

Minerals

Calcium, Ca32 mg

Iron, Fe1.17 mg

Magnesium, Mg18.9 mg

Phosphorus, P178 mg

Potassium, K310 mg

Sodium, Na599 mg

Zinc, Zn2.58 mg

Copper, Cu0.07 mg

Manganese, Mn0.035 mg

Selenium, Se12.5 ug

Vitamins and other components

Thiamin0.047 mg

Riboflavin0.296 mg

Niacin5.02 mg

Pantothenic acid0.952 mg

Vitamin B-60.335 mg

Choline, total59.6 mg

Choline, free1.6 mg

Choline, from phosphocholine46.4 mg

Choline, from phosphotidyl choline1 mg

Choline, from glycerophosphocholine2.1 mg

Choline, from sphingomyelin8.4 mg

Betaine8.1 mg

Vitamin B-121.2 ug

Vitamin E (alpha-tocopherol)0.24 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.24 mg

Tocopherol, delta0.68 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (phylloquinone)0.4 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)36.6 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Carotene, beta0 ug

Carotene, alpha0 ug

Lutein + zeaxanthin0 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units17 iu

Vitamin E, added0 mg

Vitamin D3 (cholecalciferol)0.4 ug

Vitamin D (D2 + D3)0.4 ug

Vitamin B-12, added0 ug

Retinol0 ug

Vitamin A, RAE0 ug

Vitamin A, IU0 iu

Vitamin C, total ascorbic acid0 mg

Folate, total6 ug

Folate, food6 ug

Folate, DFE6 ug

Lipids

Fatty acids, total saturated2.53 g

SFA 4:00.001 g

SFA 6:00 g

SFA 8:00 g

SFA 10:00.001 g

SFA 11:00 g

SFA 12:00.011 g

SFA 14:00.081 g

SFA 15:00.012 g

SFA 16:01.73 g

SFA 17:00.024 g

SFA 18:00.65 g

SFA 20:00.011 g

SFA 22:00.005 g

SFA 24:00.002 g

Fatty acids, total monounsaturated3.07 g

MUFA 14:1 c0.014 g

MUFA 15:10 g

MUFA 16:1 c0.232 g

MUFA 17:10.012 g

MUFA 17:1 c0.012 g

MUFA 18:1 c2.75 g

MUFA 20:1 c0.046 g

MUFA 22:1 c0.013 g

MUFA 22:1 n-90.013 g

MUFA 24:1 c0.005 g

Fatty acids, total polyunsaturated3.15 g

PUFA 18:2 c2.82 g

PUFA 18:2 n-6 c,c2.8 g

PUFA 18:2 CLAs0.018 g

PUFA 18:3 c0.19 g

PUFA 18:3 n-3 c,c,c (ALA)0.186 g

PUFA 18:3 n-6 c,c,c0.004 g

PUFA 18:40 g

PUFA 20:2 c0.016 g

PUFA 20:2 n-6 c,c0.016 g

PUFA 20:3 c0.012 g

PUFA 20:3 n-30 g

PUFA 20:3 n-60.012 g

PUFA 20:3 n-90 g

PUFA 20:40.091 g

PUFA 20:4c0.091 g

PUFA 20:5c0.002 g

PUFA 20:5 n-3 (EPA)0.002 g

PUFA 22:20 g

PUFA 22:5 c0.009 g

PUFA 22:40.017 g

PUFA 22:5 n-3 (DPA)0.009 g

PUFA 22:6 c0.007 g

PUFA 22:6 n-3 (DHA)0.007 g

Fatty acids, total trans0.104 g

Fatty acids, total trans-monoenoic0.086 g

TFA 16:1 t0.002 g

TFA 18:1 t0.084 g

TFA 22:1 t0 g

Fatty acids, total trans-dienoic0.018 g

TFA 18:2 t not further defined0.018 g

Fatty acids, total trans-polyenoic0 g

TFA 18:3 t0 g

Cholesterol78 mg

MUFA 14:10.02 g

MUFA 16:10.313 g

PUFA 18:3i0 g

MUFA 18:13.209 g

PUFA 18:22.648 g

PUFA 18:30.184 g

MUFA 20:10.057 g

MUFA 22:10.039 g

PUFA 20:30.016 g

Amino acids

Tryptophan0.15 g

Threonine0.71 g

Isoleucine0.65 g

Leucine1.24 g

Lysine1.41 g

Methionine0.45 g

Phenylalanine0.82 g

Tyrosine0.56 g

Valine0.65 g

Arginine1.03 g

Histidine0.42 g

Alanine0.94 g

Aspartic acid1.48 g

Glutamic acid2.5 g

Glycine0.88 g

Proline0.77 g

Serine0.7 g

Hydroxyproline0.2 g

Cysteine0.19 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

The Skin-and-Fat Allowance

Boneless turkey used under a plain name may carry skin and fat only up to the natural proportion USDA sets at 15 percent raw and 20 percent cooked; beyond that the label must describe the actual composition. Fat in turkey sausage largely reflects how much skin went into the grind.

Source: Code of Federal Regulations

Practical guidance

How to choose and store Sausage (Turkey, Raw)

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 21.1gC 0.2gF 6.5g

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