139 forms & preparations
Dietary labels are inferred automatically from Beef, cured, sausage, cooked, smoked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Fair nutrient density 15/100
How many beneficial nutrients Beef, cured, sausage, cooked, smoked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Beef, cured, sausage, cooked, smoked come from — the split across carbs, fat & protein.
3% from carbs
-
Carbs 3%2.4 g per serving
-
Fat 79%26.9 g per serving
-
Protein 18%14.1 g per serving
What Beef, cured, sausage, cooked, smoked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 2.4 g | |
| Dietary Fiber | 0.0 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 26.9 g | |
| Saturated Fat | 11.4 g | |
| Monounsaturated Fat | 13.0 g | — |
| Polyunsaturated Fat | 1.1 g | — |
| Omega-3 Fatty Acids | 90.0 mg | — |
| Omega-6 Fatty Acids | 960.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 90.0 mg | — |
| Lauric Acid | 60.0 mg | — |
| Myristic Acid | 880.0 mg | — |
| Palmitic Acid | 6,030.0 mg | — |
| Stearic Acid | 3,860.0 mg | — |
| Palmitoleic Acid | 1,530.0 mg | — |
| Oleic Acid | 11,440.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 960.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 14.1 g | |
| Histidine | 449.0 mg | — |
| Isoleucine | 609.0 mg | — |
| Leucine | 1,036.0 mg | — |
| Lysine | 1,081.0 mg | — |
| Methionine | 327.0 mg | — |
| Phenylalanine | 508.0 mg | — |
| Threonine | 533.0 mg | — |
| Tryptophan | 129.0 mg | — |
| Valine | 621.0 mg | — |
| Alanine | 1,016.0 mg | — |
| Arginine | 871.0 mg | — |
| Aspartic Acid | 1,381.0 mg | — |
| Cystine | 181.0 mg | — |
| Glutamic Acid | 2,298.0 mg | — |
| Glycine | 1,178.0 mg | — |
| Proline | 1,016.0 mg | — |
| Serine | 569.0 mg | — |
| Tyrosine | 460.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 3.2 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 4.0 mcg | |
| Vitamin B12 | 1.9 mcg | |
| Pantothenic Acid (B5) | 0.2 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 7.0 mg | |
| Iron | 1.8 mg | |
| Magnesium | 13.0 mg | |
| Phosphorus | 105.0 mg | |
| Potassium | 176.0 mg | |
| Sodium | 1,131.0 mg | |
| Zinc | 2.8 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.0 mg | |
| Selenium | 14.6 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 67.0 mg | |
| Phytosterols | 0.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 3.0 g | — |
About Beef, cured, sausage, cooked, smoked
Sausage is a savory, seasoned meat product made by grinding pork, beef, poultry, or plant-based proteins with salt, herbs, and spices, then stuffing the mixture into a casing or shaping it into patties and links. One of the oldest ways to preserve and flavor meat, it spans fresh links like Italian and breakfast sausage, smoked and cured types such as kielbasa and chorizo, and dried styles like salami and pepperoni.
Sausage supplies protein, B vitamins, iron, and zinc, though many kinds run high in fat and sodium, so they are best enjoyed in moderation. Pan-fry or grill fresh sausage until cooked through, simmer it in sauces, stews, and soups, crumble it into pasta and pizza, or slice cured varieties for sandwiches and boards. Keep fresh sausage refrigerated and use it within a few days, freeze it for longer storage, and always cook raw sausage to a safe internal temperature.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Beef, cured, sausage, cooked, smoked?
There are 312 calories in 100 g of Beef, cured, sausage, cooked, smoked, or about 134 calories in 1 sausage (43 g).
How much protein is in Beef, cured, sausage, cooked, smoked?
Beef, cured, sausage, cooked, smoked contains 14.1 g of protein per 100 g.
How many carbs are in Beef, cured, sausage, cooked, smoked?
Beef, cured, sausage, cooked, smoked has 2.4 g of carbohydrates per 100 g.
How much fat is in Beef, cured, sausage, cooked, smoked?
Beef, cured, sausage, cooked, smoked provides 26.9 g of total fat per 100 g.
What is Beef, cured, sausage, cooked, smoked a good source of?
Beef, cured, sausage, cooked, smoked is an excellent source of Vitamin B12 (78% DV), Protein (28% DV), Selenium (27% DV), Zinc (25% DV) and Niacin (B3) (20% DV) and a good source of Riboflavin (B2) and Iron (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related dishes
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Compare Beef, cured, sausage, cooked, smoked with…
- Beef, cured, sausage, cooked, smoked vs McDONALD'S, Sausage Biscuit
- Beef, cured, sausage, cooked, smoked vs McDONALD'S, Fruit & Walnut Salad
- Beef, cured, sausage, cooked, smoked vs Succotash, (corn and limas), canned, with whole kernel corn, solids and liquids
- Beef, cured, sausage, cooked, smoked vs PIZZA HUT 12" Pepperoni Pizza, Pan Crust
- Beef, cured, sausage, cooked, smoked vs Fast foods, pancakes with butter and syrup
- Beef, cured, sausage, cooked, smoked vs McDONALD'S, Sausage McMuffin with Egg