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Turkey, pork, and beef sausage, low fat, smoked |
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Turkey, pork, and beef sausage, low fat, smoked (USDA#07900) |
| Serving Size 1 lb 16 oz |
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| Water 76g |
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| Calories 101 |
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| Energy 423kj |
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| Protein 8g |
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| Total Fat 2g |
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| Ash 1g |
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| Total Carbohydrates 11g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 10mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 16mg |
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| Phosphorus, P 74mg |
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| Potassium 243mg |
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| Sodium 796mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Selenium, Se 24mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 8mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 6mcg |
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| Folic acid 0mcg |
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| Folate, food 6mcg |
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| Folate, DFE 6mcg_DFE |
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| Choline, total 59mg |
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| Betaine 5mg |
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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) 8mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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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 3g |
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| 14:0 3g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 9g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 1g |
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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 3g |
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| Cholesterol 21mg |
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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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Turkey, pork, and beef sausage, low fat, smoked usda nutrition - Related Content |
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By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
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Turkey SausagesSausage made of turkey meat is much lower in fat than sausages made from other types of meat. Turkey sausages are flavored with numerous herbs and ... |
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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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Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at ... |
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Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method ... |
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| A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of ... |
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| Milk containing 1% percent milk fat. Although many will consider skim milk, which contains 1 percent or less of milk fat to be a low-fat milk, the typical classification for a ... |
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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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| Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender ... |
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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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| RecipeTips.com's video on how to brine a turkey. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video on how to carve a turkey. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video on how to roast a turkey. For more cooking tips and advice visit RecipeTips.com. |
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