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Pork sausage, saveloy type

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total15.7 %
   Fat, total78.9 %
   Carbohydrate, total5.4 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1110kJ
Protein, total10.5g
   total-N1.7g
Fat, total23.6g
   saturated fatty acids8g
   monounsaturated fatty acids10.2g
   polyunsaturated fatty acids2.3g
Carbohydrate, total3.6g
   carbohydrate, available3.3g
   dietary fibre0.3g
Alcohol0g
Ash3.3g
Moisture59g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.56μg
   D3 cholecalciferol0μg
   25-hydroxycholecalciferol0.112μg
Vitamin E0.34aTE
   alpha-tocopherol0.34mg
Vitamin K0μg
Vitamin B1, thiamin0.314mg
Vitamin B2, riboflavin0.13mg
Niacin equivalents4.17NE
   niacin2.6mg
   tryptophan1.57mg
Vitamin B60.12mg
Pantothenic Acid0.52mg
Biotin4.8μg
Folates3.7μg
Vitamin B120.62μg
Vitamin C75mg
   L-Ascorbic Acid75mg

Minerals
Sodium, Na1065mg
Potassium, K219mg
Calcium, Ca26.6mg
Magnesium, Mg17.3mg
Phosphorus, P228mg
Iron, Fe0.69mg
Copper, Cu0.06mg
Zinc, Zn1.05mg
Iodine, I2.2μg
Manganese, Mn0.04mg
Chromium, Cr5.3μg
Selenium, Se6.04μg
Nickel, Ni3.5μg

Carbohydrates
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.32g
C 16:05.1g
C 18:02.61g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.6g
C 18:1, n-99.4g
C 18:1, cis n-70g
C 20:1, n-110.177g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-62.01g
C 18:3, n-30.18g
C 18:4, n-30g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0.56g

Sums lipids
Sum saturated8.03g
Sum monounsaturated10.2g
Sum polyunsaturated2.31g
Sum n-3 fatty acids0.18g
Sum n-6 fatty acids2.01g
Trans fatty acids0g

Cholesterol
Cholesterol52mg

Amino acids
Isoleucin490mg
Leucine790mg
Lysine790mg
Methionine200mg
Cystine67mg
Phenylalanine400mg
Tyrosine320mg
Threonine400mg
Tryptophan94mg
Valine550mg
Arginine570mg
Histidine290mg
Alanine590mg
Aspartic acid890mg
Glutamic acid1500mg
Glycine710mg
Proline660mg
Serine420mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0296