beef Frankfurter

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beef Frankfurter Food Facts

Frankfurter, beef, pork, and turkey, fat free food facts

USDA SR27 Database Food #07905 category lunch-meat Food Products Common Name: hot dog, wiener, frank
Measurement
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Amount: 1 frank 1 NLEA serving = 57 grams
of FRANKFURTER,BF,PORK,& TURKEY,FAT FREE
1 data points used
Current Multiple = 1
07905
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
62 kcal
 
260 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6.39 g
 
0.91 g
 
7.13 g
 
0 g
 
40.76 g
 
1.82 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
0.103 mg
 
0.6 mcg
 
13.7 mg
 
0 mg
 
0.092 mg
 
0.088 mg
 
3 mcg
 
42.7 mg
 
3.8 mg
 
1 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
31 mg
 
0.067 mg
 
1.01 mg
 
75 mg
 
10.7 mcg
 
125 mg
 
502 mg
 
1.66 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.91 g
 
Fat Calories = 8.2 kcals = 13% of total
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as FRANKFURTER,BF,PORK,& TURKEY,FAT FREE, 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
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation 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. Vitamin C, total ascorbic acid aka Dehydroascorbic Acid is a protective antioxidant. Vitamin D (D2 + D3) is included also. 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. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Fatty acids, total saturated Cholesterol