Pork sausage rice links, brown and serve, cooked

Per 100g · Sausages and Luncheon Meats · USDA SR Legacy

407

Calories

13.7g

Protein

2.36g

Carbs

37.6g

Fat

Macro Distribution (kcal)

Protein 14%
Carbs 2%
Fat 84%
Serving size:

Nutrition Facts per 100g

Nutrient Amount % DV
Energy
Energy 407 kcal —
Macronutrients
Water 44.1 g —
Protein 13.7 g
27% (High)
Total lipid (fat) 37.6 g
48% (High)
Carbohydrate, by difference 2.36 g
1% (Low)
Fiber, total dietary 0 g
0% (Low)
Fats & Fatty Acids
Fatty acids, total saturated 12.8 g
64% (High)
Fatty acids, total monounsaturated 18.1 g —
Cholesterol 66.0 mg
22% (High)
Vitamins
Vitamin C, total ascorbic acid 0 mg
0% (Low)
Thiamin (Vitamin B1) 0.480 mg
40% (High)
Riboflavin (Vitamin B2) 0.120 mg
9% (Low)
Niacin (Vitamin B3) 3.35 mg
21% (High)
Vitamin B-6 — Pyridoxine 0.200 mg
12% (Moderate)
Biotin (Vitamin B7) 6.00 ug
2% (Low)
Folate, total (Vitamin B9) 0 ug —
Choline, total 55.9 mg
10% (Moderate)
Vitamin B-12 — Cobalamin 1.30 ug
54% (High)
Vitamin A, RAE 0 ug
0% (Low)
Carotene, beta 0 ug —
Carotene, alpha 0 ug —
Vitamin E (alpha-tocopherol) 0.220 mg
1% (Low)
Vitamin D (D2 + D3) 0.900 ug
4% (Low)
Minerals
Calcium, Ca 15.0 mg
1% (Low)
Iron, Fe 1.12 mg
6% (Low)
Magnesium, Mg 14.0 mg
3% (Low)
Phosphorus, P 116.0 mg
9% (Low)
Potassium, K 212.0 mg
5% (Low)
Sodium, Na 689.0 mg
30% (High)
Zinc, Zn 1.45 mg
13% (Moderate)
Copper, Cu 0.066 mg
7% (Low)
Manganese, Mn 0.079 mg
3% (Low)
Selenium, Se 16.6 ug
30% (High)
Other
Energy 1703.0 kj —
Ash 2.22 g —
Total Sugars 0 g —
Folic acid (Vitamin B9 — synthetic) 6.00 ug —
Folate, DFE (Vitamin B9 — dietary folate equivalents) 6.00 ug —
Betaine 3.00 mg —
Vitamin B-12, added 0 ug —
Retinol 0 ug —
Beta-carotene (Provitamin A) 0 ug —
Vitamin A, IU 0 IU —
Beta-cryptoxanthin (Provitamin A) 0 ug —
Lycopene 0 ug —
Vitamin E, added 0 mg —
Vitamin D (D2 + D3 — total) 36.0 IU —
Vitamin D3 — Cholecalciferol (animal / sunlight source) 0.900 ug —
Vitamin K1 — Phylloquinone 3.40 ug —
SFA 4:0 (Butyric acid) 0 g —
SFA 6:0 (Caproic acid) 0 g —
SFA 8:0 (Caprylic acid) 0 g —
SFA 10:0 (Capric acid) 0.073 g —
SFA 12:0 (Lauric acid) 0.055 g —
SFA 14:0 (Myristic acid) 0.273 g —
SFA 16:0 (Palmitic acid) 3.96 g —
SFA 18:0 (Stearic acid) 2.20 g —
MUFA 16:1 (Omega-7, Palmitoleic acid) 0.661 g —
MUFA 18:1 (Omega-9, Oleic acid family) 7.77 g —
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) 0 g —
MUFA 22:1 (Omega-9, Erucic acid family) 0 g —
Fatty acids, total polyunsaturated 4.07 g —
PUFA 18:2 (Omega-6, Linoleic acid) 1.99 g —
PUFA 18:3 (Omega-3, Alpha-linolenic family) 0.328 g —
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) 0 g —
PUFA 20:4 (Omega-6, Arachidonic acid family) 0 g —
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) 0 g —
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) 0 g —
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) 0 g —
Alcohol, ethyl 0 g —
Caffeine 0 mg —
Theobromine 0 mg —

* % Daily Values based on 2,000 calorie diet (FDA 2020 guidelines). Individual needs may vary.

Consider supplementing

Pork sausage rice links, brown and serve, cooked is low in these nutrients — a supplement can help fill the gap.

Vitamin A (0% DV) Calcium (1% DV) Folate (2% DV) Magnesium (3% DV)

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