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Sausage, smoked link sausage, pork and beef |
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Sausage, smoked link sausage, pork and beef (USDA#07075) |
| Serving Size 16 oz |
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| Water 53g |
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| Calories 320 |
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| Energy 1338kj |
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| Protein 12g |
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| Total Fat 28g |
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| Ash 2g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 12mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 13mg |
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| Phosphorus, P 121mg |
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| Potassium 179mg |
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| Sodium 911mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 4mg |
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| Selenium, Se 0mcg |
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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 2mcg |
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| Folic acid 0mcg |
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| Folate, food 2mcg |
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| Folate, DFE 2mcg_DFE |
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| Choline, total 50mg |
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| Betaine 2mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 74IU |
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| Vitamin A, RAE 13mcg_RAE |
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| Retinol 11mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 8mg |
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| Tocopherol, delta 0mg |
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| Vitamin D 44IU |
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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 6g |
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| 17:0 0g |
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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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| Fatty acids, total monounsaturated 12g |
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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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| 18:1 undifferentiated 11g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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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 8g |
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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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| Cholesterol 58mg |
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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 11mcg |
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| Carotene, alpha 11mcg |
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| Cryptoxanthin, beta 11mcg |
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| Lycopene 11mcg |
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| Lutein + zeaxanthin 0mcg |
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Direct
Indirect
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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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 sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
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