fresh Turkey and pork sausage

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fresh Turkey and pork sausage Food Facts

Turkey and pork sausage, fresh, bulk, patty or link, cooked food facts

USDA SR27 Database Food #42173 category lunch-meat Food Products
Measurement
measure spectrum
Amount: apple1 cup, cooked = 130 grams
of TURKEY&PORK SAUSAGE,FRSH,BULK,PATTY OR LINK,CKD
Current Multiple = 1
42173
Measurement Choices:
1 cup, cooked   1 oz
1 oz cooked, yield   1 patty, cooked

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
399 307
 
1669 1284
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.91 0.7
 
29.9 23
 
29.51 22.7
 
0 0
 
66.17 50.9
 
3.51 2.7
 
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
0.442 0.34
 
1.64 1.26
 
1.4 1.1
 
0.51 0.39
 
0.663 0.51
 
0.325 0.25
 
5.486 4.22
 
5 4
 
103.9 79.9
 
5.6 4.3
 
7.4 5.7
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
42 32
 
0.192 0.148
 
2.11 1.62
 
248 191
 
27.3 21
 
438 337
 
1141 878
 
4.12 3.17
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
29.9 23
 
Fat Calories = 274.8 kcals = 69% of total
4.225 3.25
 
12.635 9.719
 
10.335 7.95
 
0.539 g
nmb/Ω6   0.15:1
3.588 g
Ω6/Ω3   6.66:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as TURKEY&PORK SAUSAGE,FRSH,BULK,PATTY OR LINK,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 22:6 n-3 (DHA) Ω3 22:5 n-3 (DPA) 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. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D3 (cholecalciferol) is also included. 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