pork and beef Luncheon sausage

Discussion

pork and beef Luncheon sausage Food Facts

Luncheon sausage, pork and beef food facts

USDA SR27 Database Food #07090 category lunch-meat Food Products
Measurement
measure spectrum
Amount: 1 slice (4" dia x 1/8" thick) = 23 grams
of LUNCHEON SAUSAGE,PORK&BF
Current Multiple = 1
07090
Measurement Choices:
1 slice (4" dia x 1/8" thick)   1 oz

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
60 kcal
 
250 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.36 g
 
4.81 g
 
3.54 g
 
0 g
 
13.48 g
 
0.81 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.046 mg
 
0.45 mcg
 
0.05 mg
 
0.045 mg
 
0.811 mg
 
0.085 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3 mg
 
0.018 mg
 
0.33 mg
 
3 mg
 
0.01 mg
 
28 mg
 
3.5 mcg
 
56 mg
 
272 mg
 
0.56 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.81 g
 
Fat Calories = 44.1 kcals = 74% of total
0.064 g
nmb/Ω6   0.16:1
0.407 g
Ω6/Ω3   6.36:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.54 g
 
Protein Calories = 14.4 kcals = 24% of total
Nine Indispensable Amino Acids
0.114 g
 
0.294 g
 
0.181 g
 
0.333 g
 
0.153 g
 
0.037 g
 
0.2 g
 
End of Nine
 
 
0.081 g
 
0.065 g
 
0.141 g
 
0.143 g
 
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Proteins are:
Footnotes:

This food, briefly described as LUNCHEON SAUSAGE,PORK&BF, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6 Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total saturated Cholesterol