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Sausages and Luncheon Meats
Pork sausage, link/patty, reduced fat, unprepared
Pour 100 g · USDA FoodData Central — SR Legacy (April 2018)
g
Nutrition
Quantités pour le poids sélectionné
217kcalCalories
16.8gProtéines
0.2gGlucides
16.6gLipides
Fibres0 g
Sucres0 g
Sodium581 mg
Calcium15 mg
Iron1.5 mg
Potassium275 mg
Vitamin C0 mg
Water64.2 g
Tous les nutriments disponibles+
| Nutriment | Quantité |
|---|---|
| Water | 64.21 G |
| Energy | 217 KCAL |
| Energy | 907 kJ |
| Protein | 16.75 G |
| Total lipid (fat) | 16.55 G |
| Ash | 2.28 G |
| Carbohydrate, by difference | 0.2 G |
| Fiber, total dietary | 0 G |
| Sugars, Total | 0 G |
| Calcium, Ca | 15 MG |
| Iron, Fe | 1.46 MG |
| Magnesium, Mg | 18 MG |
| Phosphorus, P | 153 MG |
| Potassium, K | 275 MG |
| Sodium, Na | 581 MG |
| Zinc, Zn | 2.42 MG |
| Copper, Cu | 0.088 MG |
| Manganese, Mn | 0.042 MG |
| Selenium, Se | 22.7 UG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.31 MG |
| Riboflavin | 0.17 MG |
| Niacin | 6.187 MG |
| Pantothenic acid | 0.83 MG |
| Vitamin B-6 | 0.27 MG |
| Folate, total | 2 UG |
| Folic acid | 0 UG |
| Folate, food | 2 UG |
| Folate, DFE | 2 UG |
| Choline, total | 57.3 MG |
| Betaine | 5.1 MG |
| Vitamin B-12 | 1.05 UG |
| Vitamin B-12, added | 0 UG |
| Vitamin A, RAE | 27 UG |
| Retinol | 27 UG |
| Carotene, beta | 0 UG |
| Carotene, alpha | 0 UG |
| Cryptoxanthin, beta | 0 UG |
| Vitamin A, IU | 92 IU |
| Lycopene | 0 UG |
| Lutein + zeaxanthin | 0 UG |
| Vitamin E (alpha-tocopherol) | 0.99 MG |
| Vitamin E, added | 0 MG |
| Tocopherol, beta | 0 MG |
| Tocopherol, gamma | 0.08 MG |
| Tocopherol, delta | 0 MG |
| Tocotrienol, alpha | 0.03 MG |
| Tocotrienol, beta | 0 MG |
| Tocotrienol, gamma | 0.06 MG |
| Tocotrienol, delta | 0 MG |
| Vitamin D (D2 + D3), International Units | 16 IU |
| Vitamin D (D2 + D3) | 0.4 UG |
| Vitamin D2 (ergocalciferol) | 0 UG |
| Vitamin D3 (cholecalciferol) | 0.4 UG |
| Vitamin K (phylloquinone) | 0 UG |
| Fatty acids, total saturated | 4.368 G |
| SFA 4:0 | 0 G |
| SFA 6:0 | 0 G |
| SFA 8:0 | 0 G |
| SFA 10:0 | 0.014 G |
| SFA 12:0 | 0.011 G |
| SFA 14:0 | 0.155 G |
| SFA 15:0 | 0.008 G |
| SFA 16:0 | 2.752 G |
| SFA 17:0 | 0.037 G |
| SFA 18:0 | 1.352 G |
| SFA 20:0 | 0.032 G |
| SFA 22:0 | 0.005 G |
| SFA 24:0 | 0 G |
| Fatty acids, total monounsaturated | 5.89 G |
| MUFA 14:1 | 0.003 G |
| MUFA 15:1 | 0 G |
| MUFA 16:1 | 0.268 G |
| MUFA 16:1 c | 0.263 G |
| MUFA 17:1 | 0.031 G |
| MUFA 18:1 | 5.413 G |
| MUFA 18:1 c | 5.367 G |
| MUFA 20:1 | 0.171 G |
| MUFA 22:1 | 0.004 G |
| MUFA 22:1 c | 0.004 G |
| MUFA 24:1 c | 0 G |
| Fatty acids, total polyunsaturated | 3.025 G |
| PUFA 18:2 | 2.617 G |
| PUFA 18:2 n-6 c,c | 2.586 G |
| PUFA 18:2 CLAs | 0.018 G |
| PUFA 18:3 | 0.083 G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.078 G |
| PUFA 18:3 n-6 c,c,c | 0.004 G |
| PUFA 18:3i | 0.001 G |
| PUFA 18:4 | 0.001 G |
| PUFA 20:2 n-6 c,c | 0.143 G |
| PUFA 20:3 | 0.041 G |
| PUFA 20:3 n-3 | 0.016 G |
| PUFA 20:4 n-6 | 0.025 G |
| PUFA 20:4 | 0.087 G |
| PUFA 20:5 n-3 (EPA) | 0.001 G |
| PUFA 22:4 | 0.033 G |
| PUFA 22:5 n-3 (DPA) | 0.015 G |
| PUFA 22:6 n-3 (DHA) | 0.001 G |
| Fatty acids, total trans | 0.064 G |
| Fatty acids, total trans-monoenoic | 0.05 G |
| TFA 16:1 t | 0.004 G |
| TFA 18:1 t | 0.046 G |
| TFA 22:1 t | 0 G |
| TFA 18:2 t not further defined | 0.013 G |
| Fatty acids, total trans-polyenoic | 0.014 G |
| Cholesterol | 67 MG |
| Tryptophan | 0.163 G |
| Threonine | 0.601 G |
| Isoleucine | 0.652 G |
| Leucine | 1.25 G |
| Lysine | 1.172 G |
| Methionine | 0.396 G |
| Cystine | 0.217 G |
| Phenylalanine | 0.602 G |
| Tyrosine | 0.487 G |
| Valine | 0.758 G |
| Arginine | 1.055 G |
| Histidine | 0.503 G |
| Alanine | 1.024 G |
| Aspartic acid | 1.455 G |
| Glutamic acid | 2.508 G |
| Glycine | 1.108 G |
| Proline | 1.097 G |
| Serine | 0.701 G |
| Hydroxyproline | 0.333 G |
| Alcohol, ethyl | 0 G |
| Caffeine | 0 MG |
| Theobromine | 0 MG |
Données historiques de référence. Les valeurs manquantes sont indiquées comme indisponibles, et non comme zéro.
Source: USDA FoodData Central — SR Legacy (April 2018)Consulter la source ↗