Pork Sausage Links (cooked) OSCAR MAYER

Discussion

Pork Sausage Links (cooked) OSCAR MAYER Food Facts

OSCAR MAYER, Pork Sausage Links (cooked) food facts

USDA SR27 Database Food #07225 category lunch-meat Food Products
Measurement
measure spectrum
Amount: 1 serving 2 links = 48 grams
of OSCAR MAYER,PORK SAUSAGE LINKS (CKD)
Current Multiple = 1
07225
Measurement Choices:
1 serving 2 links   1 link

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
165 kcal
 
689 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.48 g
 
14.64 g
 
7.82 g
 
0 g
 
23.76 g
 
1.3 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
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8 mg
 
0.154 mg
 
0.83 mg
 
114 mg
 
401 mg
 
1.25 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.43 g
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
14.64 g
 
Fat Calories = 131.8 kcals = 80% of total
0.264 g
nmb/Ω6   0.18:1
1.502 g
Ω6/Ω3   5.69:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as OSCAR MAYER,PORK SAUSAGE LINKS (CKD), 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.
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 Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. 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. Fatty acids, total saturated Cholesterol