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Sausages and Luncheon Meats
Pork sausage, link/patty, fully cooked, microwaved
每 100 克 · USDA FoodData Central — SR Legacy (April 2018)
g
营养信息
所选重量对应的含量
438kcal热量
15.1g蛋白质
0.6g碳水化合物
41.7g脂肪
膳食纤维0 g
糖0.6 g
钠990 mg
Calcium17 mg
Iron1 mg
Potassium225 mg
Vitamin C0 mg
Water39.6 g
全部已提供的营养素+
| 营养素 | 含量 |
|---|---|
| Water | 39.64 G |
| Energy | 438 KCAL |
| Energy | 1,832 kJ |
| Protein | 15.12 G |
| Total lipid (fat) | 41.66 G |
| Ash | 3.09 G |
| Carbohydrate, by difference | 0.62 G |
| Fiber, total dietary | 0 G |
| Sugars, Total | 0.62 G |
| Sucrose | 0.36 G |
| Glucose | 0.26 G |
| Fructose | 0 G |
| Lactose | 0 G |
| Maltose | 0 G |
| Galactose | 0 G |
| Calcium, Ca | 17 MG |
| Iron, Fe | 0.95 MG |
| Magnesium, Mg | 15 MG |
| Phosphorus, P | 193 MG |
| Potassium, K | 225 MG |
| Sodium, Na | 990 MG |
| Zinc, Zn | 1.59 MG |
| Copper, Cu | 0.085 MG |
| Manganese, Mn | 0.065 MG |
| Selenium, Se | 22.5 UG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.243 MG |
| Riboflavin | 0.18 MG |
| Niacin | 4.328 MG |
| Pantothenic acid | 0.644 MG |
| Vitamin B-6 | 0.137 MG |
| Folate, total | 1 UG |
| Folic acid | 0 UG |
| Folate, food | 1 UG |
| Folate, DFE | 1 UG |
| Choline, total | 52 MG |
| Betaine | 2.8 MG |
| Vitamin B-12 | 0.76 UG |
| Vitamin B-12, added | 0 UG |
| Vitamin A, RAE | 22 UG |
| Retinol | 22 UG |
| Carotene, beta | 0 UG |
| Carotene, alpha | 0 UG |
| Cryptoxanthin, beta | 0 UG |
| Vitamin A, IU | 75 IU |
| Lycopene | 0 UG |
| Lutein + zeaxanthin | 0 UG |
| Vitamin E (alpha-tocopherol) | 0.88 MG |
| Vitamin E, added | 0 MG |
| Tocopherol, beta | 0 MG |
| Tocopherol, gamma | 0.17 MG |
| Tocopherol, delta | 0 MG |
| Tocotrienol, alpha | 0.04 MG |
| Tocotrienol, beta | 0.02 MG |
| Tocotrienol, gamma | 0.31 MG |
| Tocotrienol, delta | 0 MG |
| Vitamin D (D2 + D3), International Units | 41 IU |
| Vitamin D (D2 + D3) | 1 UG |
| Vitamin D3 (cholecalciferol) | 1 UG |
| Vitamin K (phylloquinone) | 2.9 UG |
| Vitamin K (Dihydrophylloquinone) | 0 UG |
| Vitamin K (Menaquinone-4) | 22.5 UG |
| Fatty acids, total saturated | 13.557 G |
| SFA 4:0 | 0 G |
| SFA 6:0 | 0 G |
| SFA 8:0 | 0.004 G |
| SFA 10:0 | 0.038 G |
| SFA 12:0 | 0.034 G |
| SFA 14:0 | 0.506 G |
| SFA 15:0 | 0.025 G |
| SFA 16:0 | 8.496 G |
| SFA 17:0 | 0.136 G |
| SFA 18:0 | 4.228 G |
| SFA 20:0 | 0.077 G |
| SFA 22:0 | 0.011 G |
| SFA 24:0 | 0.002 G |
| Fatty acids, total monounsaturated | 16.448 G |
| MUFA 14:1 | 0.012 G |
| MUFA 15:1 | 0 G |
| MUFA 16:1 | 0.787 G |
| MUFA 16:1 c | 0.776 G |
| MUFA 17:1 | 0.106 G |
| MUFA 18:1 | 15.199 G |
| MUFA 18:1 c | 15.053 G |
| MUFA 20:1 | 0.337 G |
| MUFA 22:1 | 0.005 G |
| MUFA 22:1 c | 0.005 G |
| MUFA 24:1 c | 0.001 G |
| Fatty acids, total polyunsaturated | 8.041 G |
| PUFA 18:2 | 7.107 G |
| PUFA 18:2 n-6 c,c | 7.001 G |
| PUFA 18:2 CLAs | 0.056 G |
| PUFA 18:3 | 0.299 G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.288 G |
| PUFA 18:3 n-6 c,c,c | 0.009 G |
| PUFA 18:3i | 0.001 G |
| PUFA 18:4 | 0 G |
| PUFA 20:2 n-6 c,c | 0.301 G |
| PUFA 20:3 | 0.093 G |
| PUFA 20:3 n-3 | 0.043 G |
| PUFA 20:4 n-6 | 0.05 G |
| PUFA 20:4 | 0.142 G |
| PUFA 20:5 n-3 (EPA) | 0.004 G |
| PUFA 22:4 | 0.054 G |
| PUFA 22:5 n-3 (DPA) | 0.027 G |
| PUFA 22:6 n-3 (DHA) | 0.008 G |
| Fatty acids, total trans | 0.209 G |
| Fatty acids, total trans-monoenoic | 0.156 G |
| TFA 16:1 t | 0.011 G |
| TFA 18:1 t | 0.145 G |
| TFA 22:1 t | 0 G |
| TFA 18:2 t not further defined | 0.051 G |
| Fatty acids, total trans-polyenoic | 0.052 G |
| Cholesterol | 79 MG |
| Tryptophan | 0.151 G |
| Threonine | 0.501 G |
| Isoleucine | 0.602 G |
| Leucine | 1.11 G |
| Lysine | 1.011 G |
| Methionine | 0.348 G |
| Cystine | 0.193 G |
| Phenylalanine | 0.54 G |
| Tyrosine | 0.424 G |
| Valine | 0.714 G |
| Arginine | 0.939 G |
| Histidine | 0.437 G |
| Alanine | 0.936 G |
| Aspartic acid | 1.284 G |
| Glutamic acid | 2.301 G |
| Glycine | 1.031 G |
| Proline | 1.016 G |
| Serine | 0.624 G |
| Hydroxyproline | 0.36 G |
| Alcohol, ethyl | 0 G |
| Caffeine | 0 MG |
| Theobromine | 0 MG |
数据为历史参考资料。缺失值显示为暂无数据，不代表含量为零。
来源: USDA FoodData Central — SR Legacy (April 2018)查看原始来源 ↗