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Sausage, meat, lean

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 74 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 637 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 153 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 9.6 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 3.7 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.02 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.15 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.09 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.07 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 4.1 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.27 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 3.97 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.2 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.99 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.09 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.02 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.12 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.09 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 29 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 5.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 5.4 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0.1 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 10.9 g MI0002 EuroFIR recipe calculation procedure
Salt 1.7 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 5 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 5 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Niacin 2.9 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.11 mg MI0002 EuroFIR recipe calculation procedure
Folate 4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 8 mg MI0002 EuroFIR recipe calculation procedure
Iron 1.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 699 mg MI0002 EuroFIR recipe calculation procedure
Potassium 236 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 14 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.9 mg MI0002 EuroFIR recipe calculation procedure
Selenium 3 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.06 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 104 mg MI0002 EuroFIR recipe calculation procedure
Iodine 1 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR)
A0798 SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR)
B1161 CATTLE
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0151 SOLID
F0014 FULLY HEAT-TREATED
G0001 COOKING METHOD NOT KNOWN
H0146 STARCH ADDED
H0151 SPICE OR HERB ADDED
H0184 MILK ADDED
H0324 FAT PARTIALLY REMOVED, 50% OR MORE REMAINING
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
P0040 REDUCED FAT FOOD

Foods in Sausages

Food Groups