Sausage, frankfurter, fried - Nutrition data & facts, nutritional informationHome » Meat and meat products » Delicatessen

Sausage, frankfurter, fried

	Energy Distribution % of total food energy
	Protein, total	19.4 %
	Fat, total	69.9 %
	Carbohydrate, total	10.7 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1236	kJ
Protein, total	14.4	g
total-N	2.3	g
Fat, total	23.2	g
saturated fatty acids	8.2	g
monounsaturated fatty acids	10.9	g
polyunsaturated fatty acids	2.3	g
Carbohydrate, total	7.9	g
carbohydrate, available	7.7	g
added sugar	0	g
dietary fibre	0.2	g
Alcohol	0	g
Ash	3.5	g
Moisture	51.1	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.739	μg
D3 cholecalciferol	0.184	μg
25-hydroxycholecalciferol	0.111	μg
Vitamin E	0.1	aTE
alpha-tocopherol	0.1	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.14	mg
Vitamin B2, riboflavin	0.2	mg
Niacin equivalents	3.8	NE
niacin	1.8	mg
tryptophan	2	mg
Vitamin B6	0.15	mg
Pantothenic Acid	0.57	mg
Biotin	5.2	μg
Folates	4	μg
Vitamin B12	1.1	μg
Vitamin C	0	mg

Minerals
Sodium, Na	1075	mg
Potassium, K	212	mg
Calcium, Ca	15	mg
Magnesium, Mg	21	mg
Phosphorus, P	211	mg
Iron, Fe	1.3	mg
Copper, Cu	0.11	mg
Zinc, Zn	1.7	mg
Iodine, I	14	μg
Manganese, Mn	0.022	mg
Chromium, Cr	6	μg
Selenium, Se	7.2	μg
Nickel, Ni	19	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	2.8	g
Maltose	0	g
Saccharose	0.03	g
All sugars, total	2.83	g
Starch	1.5	g

Lipids
C 16:0	5.58	g
C 17:0	0.049	g
C 18:0	2.56	g
C 16:1	0.731	g
C 18:1, n-9	10.1	g
C 18:2, n-6	2.1	g
C 18:3, n-3	0.183	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	8.18	g
Sum monounsaturated	10.9	g
Sum polyunsaturated	2.29	g
Sum n-3 fatty acids	0.183	g
Sum n-6 fatty acids	2.1	g
Trans fatty acids	0.043	g

Cholesterol
Cholesterol	61	mg

Amino acids
Isoleucin	600	mg
Leucine	1000	mg
Lysine	1200	mg
Methionine	300	mg
Cystine	90	mg
Phenylalanine	530	mg
Tyrosine	420	mg
Threonine	530	mg
Tryptophan	120	mg
Valine	740	mg
Arginine	830	mg
Histidine	320	mg
Alanine	900	mg
Aspartic acid	1200	mg
Glutamic acid	1900	mg
Glycine	1300	mg
Proline	1100	mg
Serine	620	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0581