Domestic Pig (Piglet, Pork) · Sus scrofa domestica

Sausage, Italian, pork, mild, cooked, pan-fried

Nutrition facts per 100 g · edible portion

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Dietary labels are inferred automatically from Sausage, Italian, pork, mild, cooked, pan-fried'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.

16%

322 kcal Calories

36%

18.2 g Protein

2.2 g Carbs

34%

26.2 g Fat

Fair nutrient density 20/100

How many beneficial nutrients Sausage, Italian, pork, mild, cooked, pan-fried 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 Sausage, Italian, pork, mild, cooked, pan-fried come from — the split across carbs, fat & protein.

322 kcal / serving

3% from carbs

Carbs 3%

2.2 g per serving
Fat 74%

26.2 g per serving
Protein 23%

18.2 g per serving

What Sausage, Italian, pork, mild, cooked, pan-fried 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).

Vitamin B1244% Selenium37% Protein36% Niacin (B3)36% Thiamin (B1)26% Zinc22% Vitamin B620% Riboflavin (B2)19% Pantothenic Acid (B5)16% Choline13% Phosphorus12%

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	2.2 g	1%
Total Sugars	1.5 g	—
Sucrose	0.0 g	—
Glucose	1.5 g	—
Fructose	0.0 g	—
Lactose	0.0 g	—
Maltose	0.0 g	—
Galactose	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	26.2 g	34%
Saturated Fat	9.2 g	46%
Monounsaturated Fat	11.6 g	—
Polyunsaturated Fat	5.0 g	—
Trans Fat	0.1 g	—
Butyric Acid	6.0 mg	—
Caproic Acid	0.0 mg	—
Caprylic Acid	2.0 mg	—
Capric Acid	16.0 mg	—
Lauric Acid	17.0 mg	—
Myristic Acid	335.0 mg	—
Palmitic Acid	5,710.0 mg	—
Stearic Acid	2,900.0 mg	—
Arachidic Acid	65.0 mg	—
Behenic Acid	10.0 mg	—
Nervonic Acid	0.0 mg	—
alpha-Linolenic Acid (ALA)	175.0 mg	—
gamma-Linolenic Acid	5.0 mg	—
Arachidonic Acid	125.0 mg	—
Eicosapentaenoic Acid (EPA)	5.0 mg	—
Docosahexaenoic Acid (DHA)	3.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	18.2 g	36%

Vitamins	Amount	% DV
Vitamin A (RAE)	22.0 mcg	2%
Vitamin C	~	—
Vitamin D	~	—
Vitamin E	0.8 mg	5%
Vitamin K	0.0 mcg	0%
Thiamin (B1)	0.3 mg	26%
Riboflavin (B2)	0.2 mg	19%
Niacin (B3)	5.7 mg	36%
Vitamin B6	0.3 mg	20%
Folate (B9)	0.0 mcg	0%
Vitamin B12	1.1 mcg	44%
Pantothenic Acid (B5)	0.8 mg	16%
Choline	70.4 mg	13%
Betaine	3.9 mg	—

Minerals	Amount	% DV
Calcium	12.0 mg	1%
Iron	1.3 mg	7%
Magnesium	18.6 mg	4%
Phosphorus	145.0 mg	12%
Potassium	310.0 mg	7%
Sodium	766.0 mg	33%
Zinc	2.4 mg	22%
Copper	0.1 mg	8%
Manganese	0.0 mg	1%
Selenium	20.2 mcg	37%

Sterols	Amount	% DV
Cholesterol	80.0 mg	27%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	2.6 g	—

About Sausage, Italian, pork, mild, cooked, pan-fried

Pork is the meat of the domestic pig (Sus scrofa domesticus) and the most widely eaten meat in the world, valued for its mild, slightly sweet flavor and versatility. The carcass yields an enormous range of cuts and products, from lean tenderloin, loin chops, and leg to rich belly, shoulder, and ribs, plus cured favorites like bacon, ham, sausage, and prosciutto. Pork is a good source of high-quality protein and especially rich in thiamin, along with vitamin B12, niacin, zinc, selenium, and phosphorus.

Lean cuts such as loin and tenderloin are healthy choices, while fattier belly and shoulder reward slow cooking. Tender cuts are grilled, roasted, or pan-fried just until the juices run clear, and tougher shoulder and ribs are braised, smoked, or barbecued until fork-tender, a cornerstone of cooking from the American South to East Asia. Modern pork is safely cooked to a slightly pink 145 degrees Fahrenheit with a rest.

Choose firm, pinkish meat, and store pork chilled, using fresh cuts within a few days or freezing them.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Sausage, Italian, pork, mild, cooked, pan-fried?

There are 322 calories in 100 g of Sausage, Italian, pork, mild, cooked, pan-fried, or about 279 calories in 1 link, medium (87 g).

How much protein is in Sausage, Italian, pork, mild, cooked, pan-fried?

Sausage, Italian, pork, mild, cooked, pan-fried contains 18.2 g of protein per 100 g.

How many carbs are in Sausage, Italian, pork, mild, cooked, pan-fried?

Sausage, Italian, pork, mild, cooked, pan-fried has 2.2 g of carbohydrates per 100 g.

How much fat is in Sausage, Italian, pork, mild, cooked, pan-fried?

Sausage, Italian, pork, mild, cooked, pan-fried provides 26.2 g of total fat per 100 g.

What is Sausage, Italian, pork, mild, cooked, pan-fried a good source of?

Sausage, Italian, pork, mild, cooked, pan-fried is an excellent source of Vitamin B12 (44% DV), Selenium (37% DV), Protein (36% DV), Niacin (B3) (36% DV), Thiamin (B1) (26% DV) and Zinc (22% DV) and a good source of Riboflavin (B2), Pantothenic Acid (B5), Choline and Phosphorus (per 100 g). Daily Values are based on a 2,000-calorie diet.