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Sausage, Frankfurter/Wiener

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 59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1062 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 256 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 21.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 9.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 4.74 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 9.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.54 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 8.48 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.87 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.18 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.09 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.28 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 45 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 5.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 10.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 11 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 10 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 8 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.2 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 52 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 838 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 68 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 42 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 6.4 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)
B1161 Cattle
C0269 Skeletal meat part, without bone and skin, with separable fat
E0105 Whole, shape achieved by forming, thickness 1.5-7 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0191 Meat added
H0262 Animal fat or oil added
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups