|
|
| back to USDA Nutrition Index |
 |
Liver sausage, liverwurst, pork |
|
|
Liver sausage, liverwurst, pork (USDA#07041) |
| Serving Size 1 slice (2-1/2" dia x 1/4" thick) |
|
|
|
| Water 52g |
|
| Calories 326 |
|
| Energy 1364kj |
|
| Protein 14g |
|
| Total Fat 28g |
|
| Ash 3g |
|
| Total Carbohydrates 2g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 26mg |
|
| Iron, Fe 6mg |
|
| Magnesium, Mg 12mg |
|
| Phosphorus, P 230mg |
|
| Potassium 170mg |
|
| Sodium 860mg |
|
| Zinc, Zn 2mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 58mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 1mg |
|
| Niacin 4mg |
|
| Pantothenic acid 2mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 30mcg |
|
| Folic acid 0mcg |
|
| Folate, food 30mcg |
|
| Folate, DFE 30mcg_DFE |
|
| Vitamin B-12 13mcg |
|
| Vitamin A, IU 27667IU |
|
| Vitamin A, RAE 8308mcg_RAE |
|
| Retinol 8308mcg |
|
| Fatty acids, total saturated 10g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 6g |
|
| 18:0 3g |
|
| Fatty acids, total monounsaturated 13g |
|
| 16:1 undifferentiated 1g |
|
| 18:1 undifferentiated 12g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 2g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 158mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 1g |
|
| Glutamic acid 2g |
|
| Glycine 1g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Liver sausage, liverwurst, pork usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Quick and easy meal to pull together in a pinch. I usually cook my rice in chicken broth for some added flavor. |
|
|
|
|
|
|
|
| This chowder is easy to complete and is enjoyed by all ages. |
|
|
|
|
|
|
|
| Grilled pork loin covered with mustard and fresh horseradish. |
|
|
|
|
|
|
|
| Cubed pork on skewers. |
|
|
|
|
|
|
|
| Pork loin, covered in rub, wrapped in bacon, and slow cooked over the grill |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as ... |
|
|
|
|
|
|
|
|
Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
|
|
|
|
|
|
|
| Pork Recipes |
|
|
|
|
|
|
|
|
Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
|
|
|
|
|
|
|
|
Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals. The liver should smell fresh, be bright colored and ... |
|
|
|
|
|
|
|
| A type of sausage consisting of fresh ground pork that is seasoned with sage and pepper. It is uncooked and marketed as links, patties, or in a bulk form. |
|
|
|
|
|
|
|
| A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage. This type of sausage ... |
|
|
|
|
|
|
|
| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
|
|
|
|
|
|
|
| Beef liver is rich in protein and iron, but like many other organ meats, it is high in cholesterol, so it should not be consumed often. It is usually pan-fried with onions and has ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
