Sausage, frankfurter, boiled - Nutrition data & facts, nutritional informationHome » Meat and meat products » Delicatessen

Sausage, frankfurter, boiled

	Energy Distribution % of total food energy
	Protein, total	20.1 %
	Fat, total	75.1 %
	Carbohydrate, total	4.8 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1049	kJ
Protein, total	12.7	g
total-N	2	g
Fat, total	21.2	g
saturated fatty acids	7.5	g
monounsaturated fatty acids	9.9	g
polyunsaturated fatty acids	2.1	g
Carbohydrate, total	3	g
carbohydrate, available	2.8	g
added sugar	0	g
dietary fibre	0.2	g
Alcohol	0	g
Ash	3.5	g
Moisture	59.6	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.718	μg
D3 cholecalciferol	0.173	μg
25-hydroxycholecalciferol	0.109	μg
Vitamin E	0.1	aTE
alpha-tocopherol	0.1	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.14	mg
Vitamin B2, riboflavin	0.2	mg
Niacin equivalents	3.63	NE
niacin	1.8	mg
tryptophan	1.83	mg
Vitamin B6	0.15	mg
Pantothenic Acid	0.57	mg
Biotin	5.2	μg
Folates	4	μg
Vitamin B12	1.1	μg
Vitamin C	0	mg

Minerals
Sodium, Na	1100	mg
Potassium, K	137	mg
Calcium, Ca	15	mg
Magnesium, Mg	21	mg
Phosphorus, P	211	mg
Iron, Fe	1.3	mg
Copper, Cu	0.094	mg
Zinc, Zn	2.3	mg
Iodine, I	14	μg
Manganese, Mn	0.022	mg
Chromium, Cr	6	μg
Selenium, Se	7.2	μg
Nickel, Ni	19	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	2.8	g
Maltose	0	g
Saccharose	0.03	g
All sugars, total	2.83	g
Starch	1.5	g

Lipids
C 16:0	5.09	g
C 17:0	0.045	g
C 18:0	2.34	g
C 16:1	0.668	g
C 18:1, n-9	9.27	g
C 18:2, n-6	1.92	g
C 18:3, n-3	0.167	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	7.48	g
Sum monounsaturated	9.94	g
Sum polyunsaturated	2.09	g
Sum n-3 fatty acids	0.167	g
Sum n-6 fatty acids	1.92	g
Trans fatty acids	0.036	g

Cholesterol
Cholesterol	53	mg

Amino acids
Isoleucin	530	mg
Leucine	920	mg
Lysine	1100	mg
Methionine	270	mg
Cystine	79	mg
Phenylalanine	470	mg
Tyrosine	370	mg
Threonine	470	mg
Tryptophan	110	mg
Valine	650	mg
Arginine	730	mg
Histidine	290	mg
Alanine	800	mg
Aspartic acid	1000	mg
Glutamic acid	1700	mg
Glycine	1100	mg
Proline	980	mg
Serine	550	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0582