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Smoked link sausage, pork |
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Smoked link sausage, pork (USDA#07074) |
| Serving Size 1 link (4" long x 1-1/8" dia) |
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| Water 56g |
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| Calories 314 |
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| Energy 1314kj |
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| Protein 11g |
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| Total Fat 28g |
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| Ash 3g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Sucrose 0g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 0g |
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| Calcium, Ca 11mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 11mg |
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| Phosphorus, P 157mg |
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| Potassium 483mg |
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| Sodium 827mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 18mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 1mcg |
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| Folic acid 0mcg |
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| Folate, food 1mcg |
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| Folate, DFE 1mcg_DFE |
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| Choline, total 61mg |
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| Betaine 1mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 9g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 15:0 0g |
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| 16:0 5g |
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| 17:0 7g |
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| 18:0 3g |
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| 20:0 4g |
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| 22:0 0g |
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| 24:0 0g |
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| Fatty acids, total monounsaturated 11g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 0g |
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| 17:1 0g |
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| 18:1 undifferentiated 10g |
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| 18:1 c 10g |
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| 18:1 t 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| 22:1 c 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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| 18:2 n-6 c,c 3g |
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| 18:2 t,t 7g |
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| 18:3 undifferentiated 0g |
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| 18:3 n-3 c,c,c 0g |
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| 18:3 n-6 c,c,c 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 6g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Fatty acids, total trans 0g |
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| Fatty acids, total trans-monoenoic 0g |
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| Fatty acids, total trans-polyenoic 7g |
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| Cholesterol 61mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 0g |
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| Hydroxyproline 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as ... |
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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 ... |
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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 ... |
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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 ... |
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| Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood. The smoke from the burning wood gives the pork a distinctive smoky flavor and ... |
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| A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the ... |
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| 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. |
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| A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked ... |
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| Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat. The salt is often produced by ... |
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