Pork sausage, frankfurter type - Nutrition data & facts, nutritional informationHome » Meat and meat products » Delicatessen

Pork sausage, frankfurter type

	Energy Distribution % of total food energy
	Protein, total	18.8 %
	Fat, total	76 %
	Carbohydrate, total	5.2 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1150	kJ
Protein, total	13	g
total-N	2.1	g
Fat, total	23.5	g
saturated fatty acids	8.3	g
monounsaturated fatty acids	11	g
polyunsaturated fatty acids	2.3	g
Carbohydrate, total	3.6	g
carbohydrate, available	3.4	g
added sugar	0	g
dietary fibre	0.2	g
Alcohol	0	g
Ash	3.3	g
Moisture	57	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.746	μg
D3 cholecalciferol	0.186	μg
25-hydroxycholecalciferol	0.112	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	24	mg
L-Ascorbic Acid	18.7	mg
L-Dehydroascorbic acid	5.3	mg

Minerals
Sodium, Na	1136	mg
Potassium, K	152	mg
Calcium, Ca	34.1	mg
Magnesium, Mg	21	mg
Phosphorus, P	255	mg
Iron, Fe	1.3	mg
Copper, Cu	0.07	mg
Zinc, Zn	1.4	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	5.66	g
C 17:0	0.05	g
C 18:0	2.6	g
C 16:1	0.741	g
C 18:1, n-9	10.3	g
C 18:2, n-6	2.13	g
C 18:3, n-3	0.186	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	8.3	g
Sum monounsaturated	11	g
Sum polyunsaturated	2.32	g
Sum n-3 fatty acids	0.185	g
Sum n-6 fatty acids	2.13	g
Trans fatty acids	0.043	g

Cholesterol
Cholesterol	58	mg

Amino acids
Isoleucin	540	mg
Leucine	930	mg
Lysine	1100	mg
Methionine	270	mg
Cystine	81	mg
Phenylalanine	480	mg
Tyrosine	370	mg
Threonine	480	mg
Tryptophan	110	mg
Valine	660	mg
Arginine	750	mg
Histidine	290	mg
Alanine	810	mg
Aspartic acid	1100	mg
Glutamic acid	1700	mg
Glycine	1200	mg
Proline	1000	mg
Serine	560	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0935