Sausage

Sausage

Turkey sausage, reduced fat, brown and serve, cooked (include BUTTERBALL breakfast links turkey sausage)

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View Label
10.2%
204 kcal

Energy

14.7%
10.3 g

Fat

14.4%
2.9 g

Saturates

0%
0.0 g

Sugar

25.7%
1.5 g

Salt

carbs
21%
fat
45%
protein
33%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 204 (853 kJ)
10%
from Carbohydrate 44 (183 kJ)
from Fat 93 (388 kJ)
from Protein 68 (285 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 10.9 g
4%
Dietary Fiber 0.3 g
1%
Starch ~
Sugars 0.0 g
Sucrose 0.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 10.3 g
15%
Saturated Fat 2.9 g
14%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 8.0 mg
Tridecylic Acid ~
Myristic Acid 78.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 1,906.0 mg
Margaric Acid 0.0 mg
Stearic Acid 643.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 3.9 g
Myristoleic Acid 0.0 mg
15:1 ~
Palmitoleic Acid 658.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 3,131.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 8.0 mg
Erucic Acid 8.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.5 g
Linoleic Acid 2,227.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 142.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 110.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 16.0 mg
Docosahexaenoic Acid 24.0 mg
Trans Fat ~
Omega-3 Fatty Acids 142.0 mg
Omega-6 Fatty Acids 2,227.0 mg
Sterols % Daily Value
Cholesterol 58.0 mg
19%
Phytosterols 0.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 17.0 g
34%
Essential Aminos
Histidine 488.0 mg
58%
Isoleucine 829.0 mg
73%
Leucine 1,314.0 mg
51%
Lysine 1,437.0 mg
63%
Methionine 427.0 mg
37%
Phenylalanine 706.0 mg
36%
Threonine 728.0 mg
61%
Tryptophan 193.0 mg
64%
Valine 874.0 mg
61%
Non-essential Aminos
Alanine 1,058.0 mg
Arginine 1,234.0 mg
Aspartic Acid 1,709.0 mg
Cystine 207.0 mg
Glutamic Acid 2,796.0 mg
Glycine 1,120.0 mg
Proline 884.0 mg
Serine 784.0 mg
Tyrosine 628.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 59.6 g
Ash 2.2 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 4.9 mg
Choline 92.1 mg
Vitamin A 8 IU
0%
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.2 mg
9%
Vitamin B3 (niacin) 2.1 mg
11%
Vitamin B5 (pantothenic acid) 0.7 mg
7%
Vitamin B6 (pyridoxine) 0.2 mg
12%
Vitamin B9 (folate) 23 mcg
6%
Vitamin B12 (cobalamin) 0 mcg
5%
Vitamin C 0.0 mg
0%
Vitamin D 17 IU
4%
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 31.0 mg
3%
Copper 0.1 mg
7%
Fluoride ~
Iron 1.8 mg
10%
Magnesium 21.0 mg
5%
Manganese 0.2 mg
11%
Phosphorus 164.0 mg
16%
Potassium 207.0 mg
6%
Sodium 617.0 mg
26%
Zinc 2.3 mg
15%
Sausage

About Sausage

Sausage is a food usually made from ground meat (normally pork or beef), mixed with salt, herbs, and other spices, although vegetarian sausages are available. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed afterwards. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking.