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Sausage, Polish, pork and beef, smoked |
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Sausage, Polish, pork and beef, smoked (USDA#07916) |
| Serving Size 1 serving 2.67 oz |
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| Water 56g |
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| Calories 301 |
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| Energy 1259kj |
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| Protein 12g |
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| Total Fat 26g |
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| Ash 2g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 12mg |
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| Phosphorus, P 107mg |
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| Potassium 189mg |
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| Sodium 848mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 5mg |
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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 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_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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| Vitamin D 44IU |
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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 4g |
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| 12:0 3g |
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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 2g |
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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 71mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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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 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 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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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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Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are ... |
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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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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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| 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 that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage). It may consist of coarsely chopped pork or a combination ... |
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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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