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New england brand sausage, pork, beef
| Calories 161 |
Calories from Fat 66 |
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[1] |
| Nutrient | Quantity | Units |
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| Alanine | 1.04 | g | | Alcohol, ethyl | 0.00 | g | | Arginine | 1.20 | g | | Ash | 3.55 | g | | Aspartic acid | 1.64 | g | | Calcium, Ca | 7.00 | mg | | Carbohydrate, by difference | 4.83 | g | | Cholesterol | 49.00 | mg | | Copper, Cu | 0.10 | mg | | Cystine | 0.25 | g | | Energy | 674.00 | kJ | | Energy | 161.00 | kcal | | Fatty acids, total monounsaturated | 3.64 | g | | Fatty acids, total polyunsaturated | 0.72 | g | | Fatty acids, total saturated | 2.56 | g | | Fiber, total dietary | 0.00 | g | | Folate, DFE | 7.00 | mcg_DFE | | Folate, food | 7.00 | mcg | | Folate, total | 7.00 | mcg | | Folic acid | 0.00 | mcg | | Glutamic acid | 2.58 | g | | Glycine | 0.95 | g | | Histidine | 0.65 | g | | Iron, Fe | 0.94 | mg | | Isoleucine | 0.76 | g | | Leucine | 1.36 | g | | Lysine | 1.51 | g | | Magnesium, Mg | 16.00 | mg | | Manganese, Mn | 0.04 | mg | | Methionine | 0.45 | g | | Niacin | 3.48 | mg | | Pantothenic acid | 0.68 | mg | | Phenylalanine | 0.68 | g | | Phosphorus, P | 136.00 | mg | | Potassium, K | 321.00 | mg | | Proline | 0.76 | g | | Protein | 17.27 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.25 | mg | | Selenium, Se | 19.20 | mcg | | Serine | 0.69 | g | | Sodium, Na | 1220.00 | mg | | Thiamin | 0.64 | mg | | Threonine | 0.76 | g | | Total lipid (fat) | 7.58 | g | | Tryptophan | 0.19 | g | | Tyrosine | 0.53 | g | | Valine | 0.80 | g | | Vitamin A, IU | 0.00 | IU | | Vitamin A, RAE | 0.00 | mcg_RAE | | Vitamin B-12 | 1.34 | mcg | | Vitamin B-6 | 0.36 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Water | 66.77 | g | | Zinc, Zn | 2.70 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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