Sausage, lauantai, average

Food number: 32786
Food type: Food
Processing method: Industrial
Ingredient class: Sausages
Food use class: Cold cuts and sausages
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		71%
protein, total		18%
carbohydrate, available		11%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		26%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		30%
fatty acids, total polyunsaturated		10%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		9%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	880 (210)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	5.5	g	calculated as recipe	value created within host-system
fat, total	16.8	g	calculated as recipe	value created within host-system
protein, total	9.6	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	4.7	g	calculated as recipe	value created within host-system
sugars, total	0.8	g	calculated as recipe	value created within host-system
sucrose	< 0.1	g	calculated as recipe	value created within host-system
lactose	< 0.1	g	calculated as recipe	value created within host-system
fructose	<0.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.1	g	calculated as recipe	value created within host-system
fibre, water-insoluble	< 0.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	< 0.1	g	calculated as recipe	value created within host-system
glucose	0.7	g	calculated as recipe	value created within host-system
maltose	<0.1	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	16.4	g	calculated as recipe	value created within host-system
fatty acids, total	16.0	g	calculated as recipe	value created within host-system
fatty acids, total saturated	6.2	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	7.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	2.4	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	1497	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	172	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	17	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	29	mg	calculated as recipe	value created within host-system
cholesterol (GC)	32.6	mg	calculated as recipe	value created within host-system
sterols, total	1.0	mg	calculated as recipe	value created within host-system
Minerals
sodium	781.7	mg	calculated as recipe	value created within host-system
salt	1991.7	mg	calculated as recipe	value created within host-system
potassium	183.5	mg	calculated as recipe	value created within host-system
magnesium	15.6	mg	calculated as recipe	value created within host-system
calcium	25.5	mg	calculated as recipe	value created within host-system
phosphorus	97.5	mg	calculated as recipe	value created within host-system
iron, total	0.5	mg	calculated as recipe	value created within host-system
zinc	1.0	mg	calculated as recipe	value created within host-system
iodide (iodine)	5.1	µg	calculated as recipe	value created within host-system
selenium, total	8.9	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	126.7	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	7.5	µg	calculated as recipe	value created within host-system
vitamin D	0.2	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.3	mg	calculated as recipe	value created within host-system
vitamin K, total	0.20	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	< 0.1	mg	calculated as recipe	value created within host-system
folate (HPLC)	4.1	µg	calculated as recipe	value created within host-system
niacin equivalents, total	4.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	2.5	mg	calculated as recipe	value created within host-system
riboflavine	0.13	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.36	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.3	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.19	mg	calculated as recipe	value created within host-system
carotenoids, total	0.2	µg	calculated as recipe	value created within host-system

Share |

Feedback |