Sausage, fresh sausage, chorizo, home-made Nutrition Label

Sausage, fresh sausage, chorizo, home-made Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 246kcal (1,028 kj)
8%
Carbohydrates 1.19g
0%
Sugars 0.79g
Starch 0.40g
Sucrose 0.01g
Maltose 0.00g
Fructose 0.46g
Galactose 0.00g
Glucose 0.31g
Protein 17.72g
7%
Fat 19.01g
25%
Fatty acids, total polyunsaturated 2.19g
Fatty acids, total monounsaturated cis 8.03g
Fatty acids, total saturated 7.30g
Cholesterol (gc) 52.91mg
Sterols 1.36mg
Iron 1.42mg
18%
Vitamin d 0.31ug
2%
Calcium 18.01mg
2%
Chromium 4.06ug
12%
Sodium 1,084.93mg
72%
Iodine 4.43ug
3%
Copper 0.09mg
0%
Salt 2,764.40mg
120%
Selenium 16.01ug
29%
Vitamin e alphatocopherol 0.56mg
4%
Zinc 2.36mg
21%
Vitamin c (ascorbic acid) 3.72mg
4%
Vitamin b-12 (cobalamin) 0.79ug
33%
Vitamin a retinol activity equivalents 10.57ug
1%
Thiamin (vitamin b1) 0.56mg
46%
Riboflavine (vitamin b2) 0.19mg
15%
Vitamin b6 pyridoxine (hydrochloride) 0.41mg
32%
Manganese 0.03mg
1%
Magnesium 23.96mg
6%
Potassium 314.94mg
10%
Fluoride 0.01mg
0%
Phosphorus 163.10mg
23%
Vitamin k 3.31ug
3%
Fibre, total 0.28g
0%
Fibre, dietary 0.10g
0%
Niacin equivalents, total 6.94mg
43%
Molybdenum 0.01mg
0%
Folate 3.45ug
1%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 58.22g
3%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Sausage, fresh sausage, chorizo, home-made

What is Sausage, fresh sausage, chorizo, home-made?

Fresh sausage, chorizo, and home-made sausages are all types of sausage made from ground meat and spices. Fresh sausages are typically made from raw, uncooked meat and must be fully cooked before consumption. Chorizo is a type of highly seasoned sausage, often made with pork and paprika, originating from Spain and Portugal. Home-made sausages are those made at home with a variety of meats and seasonings, allowing for customization and control over the ingredients.

Sausage, fresh sausage, chorizo, home-made Health Benefits

Sausage, including fresh sausage, chorizo, and home-made varieties, can be a good source of protein, essential vitamins, and minerals. However, it is important to consume in moderation due to its high saturated fat and sodium content. Choosing leaner cuts and balancing with plenty of vegetables can help incorporate sausage into a healthy diet.

Health Risks of Chorizo

Fresh chorizo can pose health risks if not handled and cooked properly. Chorizo contains high amounts of saturated fat and sodium, which can contribute to heart disease and high blood pressure if consumed in excess. Additionally, because it is a raw meat product, there is a risk of foodborne illness if it is not cooked to the recommended internal temperature of 160°F (71°C) to kill any harmful bacteria.

How much fresh sausage, chorizo, home-made should I eat per day?

It's important to limit the intake of processed meats like fresh sausage, chorizo, or homemade sausage due to their high sodium and saturated fat content. The American Heart Association recommends consuming no more than 6 ounces of lean meat, poultry, or fish per day as part of a healthy diet. It's best to enjoy fresh sausage in moderation and balance it with a variety of other protein sources like legumes, nuts, and seeds.

Sausage, fresh sausage, chorizo, home-made Allergies

Fresh sausage, chorizo, and home-made sausages may contain a variety of potential allergens such as wheat, soy, and dairy. Additionally, they often contain high levels of sodium and may not be suitable for individuals with certain health conditions. It's essential to carefully check the ingredients and nutritional information of these products if you have allergies or specific dietary requirements.

Sausage, fresh sausage, chorizo, home-made Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Sausage, fresh sausage, chorizo, home-made

Fat 69%
Carbohydrates 2%
Protein 29%

Component Breakdown for Sausage, fresh sausage, chorizo, home-made

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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