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Sausage, chorizo

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 46 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1494 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 360 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 29.1 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Saturated fatty acids 11.3 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
C12:0 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.95 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 6.51 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 4.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Cis-mono unsaturated fatty acids 12.9 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
C16:1 sum 1.65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 12.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.2 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
C18:2n-6 1.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 1.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 142 mg MI0232 Imputation of a component from one or more components from related food
Carbohydrate, glycemic 3.4 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.4 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 3 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 1 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Protein 20.7 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Salt 3.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 18 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 18 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Beta-carotene 5 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin D 0.6 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin E 0.4 mg-ATE 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Thiamin 0.21 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Riboflavin 0.12 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Niacin 5.5 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin B6 0.17 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Folate 3 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin B12 0.9 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin C 9 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Calcium 29 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Iron 1.5 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Sodium 1537 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Potassium 249 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Magnesium 16 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Zinc 2.3 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Selenium 11 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Copper 0.06 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Phosphorus 313 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 SAUSAGE OR LUNCHEON MEAT (US CFR)
A0798 SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR)
B1105 CATTLE AND SWINE
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0105 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
F0018 PARTIALLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0151 SPICE OR HERB ADDED
H0172 SMOKED OR SMOKE-FLAVORED
H0253 CURED OR AGED
H0262 ANIMAL FAT OR OIL ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Foods in Sausages

Food Groups