pork sausage USDA Commodity

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pork sausage USDA Commodity Food Facts

USDA Commodity, pork sausage, bulk/links/patties, frozen, raw food facts

USDA SR27 Database Food #07907 category lunch-meat Food Products
Measurement
measure spectrum
Amount: 1 link = 28 grams
of USDA COMMODITY,PORK SAUSAGE,BULK/LINKS/PATTIES,FRZ,RAW
Current Multiple = 1
07907
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
65 kcal
 
271 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.2 g
 
4.19 g
 
0 g
 
18.18 g
 
0.56 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
0.066 mg
 
0.24 mcg
 
0.193 mg
 
0.062 mg
 
0.733 mg
 
0.173 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3 mg
 
0.013 mg
 
0.28 mg
 
5 mg
 
0.005 mg
 
45 mg
 
6.1 mcg
 
65 mg
 
142 mg
 
0.67 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.2 g
 
Fat Calories = 47.9 kcals = 74% of total
0.029 g
nmb/Ω6   0.06:1
0.482 g
Ω6/Ω3   16.62:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
3 mcg
 
3 mcg
 
Vitamin A - IU
11 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as USDA COMMODITY,PORK SAUSAGE,BULK/LINKS/PATTIES,FRZ,RAW, 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 22:6 n-3 (DHA) Ω3 20:5 n-3 (EPA) Ω3 18:2 undifferentiated Ω6 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. Retinol is present in a significant amount. Fatty acids, total saturated Cholesterol