Sausage Italian Pork Mild (Cooked, Pan-fried)
USDA SR LegacySausage, Italian, pork, mild, cooked, pan-fried
Sausages and Luncheon Meats
Calories322KCAL
Protein18.2G
Fat26.2G
Carbs2.1G
Fiber0g
Serving Size
g
Nutrition Facts per 100g
| Water | 50.9 | G |
| Energy | 322 | KCAL |
| Protein | 18.2 | G |
| Total lipid (fat) | 26.2 | G |
| Carbohydrate, by difference | 2.1 | G |
| Cholesterol | 80.0 | MG |
| Thiamin | 0.31 | MG |
| Riboflavin | 0.24 | MG |
| Niacin | 5.7 | MG |
| Vitamin B-6 | 0.34 | MG |
| Folate, total | 0 | UG |
| Vitamin B-12 | 1.1 | UG |
| Vitamin A, RAE | 22.0 | UG |
| Vitamin E (alpha-tocopherol) | 0.80 | MG |
| Vitamin K (phylloquinone) | 0 | UG |
| Calcium, Ca | 12.0 | MG |
| Iron, Fe | 1.3 | MG |
| Magnesium, Mg | 18.6 | MG |
| Phosphorus, P | 145 | MG |
| Potassium, K | 310 | MG |
| Sodium, Na | 766 | MG |
| Zinc, Zn | 2.4 | MG |
| Copper, Cu | 0.07 | MG |
| Manganese, Mn | 0.03 | MG |
| Selenium, Se | 20.2 | UG |
| Energy (Atwater General Factors) | 317 | KCAL |
| Energy (Atwater Specific Factors) | 322 | KCAL |
| Energy | 1350 | kJ |
| Nitrogen | 2.9 | G |
| Total fat (NLEA) | 25.8 | G |
| Ash | 2.6 | G |
| Sugars, Total | 1.5 | G |
| Sucrose | 0 | G |
| Glucose | 1.5 | G |
| Fructose | 0 | G |
| Lactose | 0 | G |
| Maltose | 0 | G |
| Galactose | 0 | G |
| Pantothenic acid | 0.78 | MG |
| Choline, total | 70.4 | MG |
| Choline, free | 5.9 | MG |
| Choline, from phosphocholine | 46.1 | MG |
| Choline, from phosphotidyl choline | 0.30 | MG |
| Choline, from glycerophosphocholine | 10.5 | MG |
| Choline, from sphingomyelin | 7.6 | MG |
| Betaine | 3.9 | MG |
| Retinol | 22.0 | UG |
| Tocopherol, beta | 0 | MG |
| Tocopherol, gamma | 0.15 | MG |
| Tocopherol, delta | 0 | MG |
| Tocotrienol, alpha | 0 | MG |
| Tocotrienol, beta | 0 | MG |
| Tocotrienol, gamma | 0 | MG |
| Tocotrienol, delta | 0 | MG |
| Vitamin K (Dihydrophylloquinone) | 0 | UG |
| Vitamin K (Menaquinone-4) | 18.8 | UG |
| Fatty acids, total saturated | 9.2 | G |
| SFA 4:0 | 0.006 | G |
| SFA 6:0 | 0 | G |
| SFA 8:0 | 0.002 | G |
| SFA 10:0 | 0.02 | G |
| SFA 11:0 | 0 | G |
| SFA 12:0 | 0.02 | G |
| SFA 14:0 | 0.34 | G |
| SFA 15:0 | 0.01 | G |
| SFA 16:0 | 5.7 | G |
| SFA 17:0 | 0.07 | G |
| SFA 18:0 | 2.9 | G |
| SFA 20:0 | 0.07 | G |
| SFA 22:0 | 0.01 | G |
| SFA 24:0 | 0 | G |
| Fatty acids, total monounsaturated | 11.6 | G |
| MUFA 14:1 c | 0.005 | G |
| MUFA 15:1 | 0 | G |
| MUFA 16:1 c | 0.58 | G |
| MUFA 17:1 | 0.06 | G |
| MUFA 17:1 c | 0.06 | G |
| MUFA 18:1 c | 10.7 | G |
| MUFA 20:1 c | 0.30 | G |
| MUFA 22:1 c | 0.009 | G |
| MUFA 22:1 n-9 | 0.009 | G |
| MUFA 24:1 c | 0 | G |
| Fatty acids, total polyunsaturated | 5.0 | G |
| PUFA 18:2 c | 4.3 | G |
| PUFA 18:2 n-6 c,c | 4.3 | G |
| PUFA 18:2 CLAs | 0.03 | G |
| PUFA 18:3 c | 0.18 | G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.17 | G |
| PUFA 18:3 n-6 c,c,c | 0.005 | G |
| PUFA 20:2 c | 0.22 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:2 n-6 c,c | 0.22 | G |
| PUFA 20:3 c | 0.06 | G |
| PUFA 20:3 n-3 | 0.03 | G |
| PUFA 20:3 n-6 | 0.04 | G |
| PUFA 20:3 n-9 | 0 | G |
| PUFA 20:4 | 0.13 | G |
| PUFA 20:4c | 0.13 | G |
| PUFA 20:5c | 0.005 | G |
| PUFA 20:5 n-3 (EPA) | 0.005 | G |
| PUFA 22:2 | 0.003 | G |
| PUFA 22:5 c | 0.02 | G |
| PUFA 22:4 | 0.05 | G |
| PUFA 22:5 n-3 (DPA) | 0.02 | G |
| PUFA 22:6 c | 0.003 | G |
| PUFA 22:6 n-3 (DHA) | 0.003 | G |
| Fatty acids, total trans | 0.10 | G |
| Fatty acids, total trans-monoenoic | 0.08 | G |
| TFA 16:1 t | 0.007 | G |
| TFA 18:1 t | 0.07 | G |
| TFA 22:1 t | 0 | G |
| Fatty acids, total trans-dienoic | 0.02 | G |
| TFA 18:2 t not further defined | 0.02 | G |
| Fatty acids, total trans-polyenoic | 0 | G |
| TFA 18:3 t | 0 | G |