|
Food Nutrients
All Food Categories | Sausages and Luncheon Meats
OSCAR MAYER, Pork Sausage Links (cooked)
 Format this information for printing
|
Nutrient
|
Value per 100 grams
of edible portion
|
1.000 serving 2 links 48.00 g | 1.000 link 24.00 g |
| Proximates |
| Energy | 343.00 kcal | 164.640 kcal | 82.320 kcal |
| Protein | 16.30 g | 7.824 g | 3.912 g |
| Fiber, total dietary | 0.00 g | 0.000 g | 0.000 g |
| Total lipid (fat) | 30.50 g | 14.640 g | 7.320 g |
| Energy | 1435.00 kJ | 688.800 kJ | 344.400 kJ |
| Water | 49.50 g | 23.760 g | 11.880 g |
| Ash | 2.70 g | 1.296 g | 0.648 g |
| Carbohydrate, by difference | 1.00 g | 0.480 g | 0.240 g |
| Sugars, total | 0.90 g | 0.432 g | 0.216 g |
| Minerals |
| Sodium, Na | 836.00 mg | 401.280 mg | 200.640 mg |
| Magnesium, Mg | 18.00 mg | 8.640 mg | 4.320 mg |
| Copper, Cu | 0.32 mg | 0.154 mg | 0.077 mg |
| Potassium, K | 238.00 mg | 114.240 mg | 57.120 mg |
| Zinc, Zn | 2.60 mg | 1.248 mg | 0.624 mg |
| Iron, Fe | 1.72 mg | 0.826 mg | 0.413 mg |
| Phosphorus, P | 158.00 mg | 75.840 mg | 37.920 mg |
| Calcium, Ca | 16.00 mg | 7.680 mg | 3.840 mg |
| Vitamins |
| Vitamin C, total ascorbic acid | 0.00 mg | 0.000 mg | 0.000 mg |
| Vitamin A, IU | 0.00 IU | 0.000 IU | 0.000 IU |
| Lipids |
| 12:0 | 0.02 g | 0.010 g | 0.005 g |
| Fatty acids, total saturated | 10.69 g | 5.131 g | 2.566 g |
| 16:0 | 7.10 g | 3.408 g | 1.704 g |
| 14:0 | 0.44 g | 0.211 g | 0.106 g |
| 18:0 | 3.13 g | 1.502 g | 0.751 g |
| Fatty acids, total monounsaturated | 14.80 g | 7.104 g | 3.552 g |
| 16:1 undifferentiated | 1.06 g | 0.509 g | 0.254 g |
| 18:1 undifferentiated | 13.74 g | 6.595 g | 3.298 g |
| Fatty acids, total polyunsaturated | 3.68 g | 1.766 g | 0.883 g |
| 18:3 undifferentiated | 0.55 g | 0.264 g | 0.132 g |
| 18:2 undifferentiated | 3.13 g | 1.502 g | 0.751 g |
| Cholesterol | 77.00 mg | 36.960 mg | 18.480 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
|
Join us on Facebook!