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Smoked link sausage, pork and beef, nonfat dry milk added |
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Smoked link sausage, pork and beef, nonfat dry milk added (USDA#07077) |
| Serving Size 1 link (4" long x 1-1/8" dia) |
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| Water 53g |
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| Calories 313 |
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| Energy 1310kj |
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| Protein 13g |
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| Total Fat 27g |
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| Ash 3g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Calcium, Ca 41mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 16mg |
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| Phosphorus, P 137mg |
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| Potassium 286mg |
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| Sodium 1173mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 3mg |
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| Selenium, Se 13mcg |
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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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| Vitamin B-12 1mcg |
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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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| 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 8g |
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| 12:0 5g |
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| 14:0 0g |
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| 16:0 5g |
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| 18:0 3g |
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| Fatty acids, total monounsaturated 12g |
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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 2g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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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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| Cholesterol 65mg |
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| Phytosterols 0mg |
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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 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water. Nonfat dry milk contains less than 1.5% milk fat. |
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| Milk that has had most of the water content removed, reducing it to a dry powder form. Dry whole milk must be refrigerated because its high fat content is susceptible to spoilage ... |
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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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