| back to USDA Nutrition Index |
 |
|
|
 |
Beef sausage, pre-cooked (USDA#07954) |
 |
 |
 |
| Water 43g |
 |
| Calories 405 |
 |
| Energy 1695kj |
 |
| Protein 15g |
 |
| Total Fat 37g |
 |
| Ash 3g |
 |
| Total Carbohydrates 2g |
 |
| Dietary Fiber 0g |
 |
| Sugars 0g |
 |
| Calcium, Ca 15mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 13mg |
 |
| Phosphorus, P 185mg |
 |
| Potassium 234mg |
 |
| Sodium 910mg |
 |
| Zinc, Zn 2mg |
 |
| Copper, Cu 6mg |
 |
| Manganese, Mn 4mg |
 |
| Selenium, Se 0mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 2mg |
 |
| Riboflavin 0mg |
 |
| Niacin 3mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 5mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 5mcg |
 |
| Folate, DFE 5mcg_DFE |
 |
| Choline, total 42mg |
 |
| Betaine 7mg |
 |
| Vitamin B-12 2mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 114IU |
 |
| Vitamin A, RAE 25mcg_RAE |
 |
| Retinol 23mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Vitamin E, added 0mg |
 |
| Tocopherol, beta 0mg |
 |
| Tocopherol, gamma 0mg |
 |
| Tocopherol, delta 0mg |
 |
| Vitamin K (phylloquinone) 2mcg |
 |
| Fatty acids, total saturated 15g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 1g |
 |
| 15:0 0g |
 |
| 16:0 8g |
 |
| 17:0 0g |
 |
| 18:0 4g |
 |
| 20:0 0g |
 |
| 22:0 0g |
 |
| Fatty acids, total monounsaturated 16g |
 |
| 14:1 0g |
 |
| 15:1 0g |
 |
| 16:1 undifferentiated 1g |
 |
| 18:1 undifferentiated 14g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:3 n-3 c,c,c 6g |
 |
| 18:3 n-6 c,c,c 0g |
 |
| 18:4 0g |
 |
| 20:2 n-6 c,c 4g |
 |
| 20:3 undifferentiated 4g |
 |
| 20:4 undifferentiated 4g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Fatty acids, total trans 2g |
 |
| Cholesterol 83mg |
 |
| Tryptophan 9g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 2g |
 |
| Glycine 1g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
| Hydroxyproline 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 11mcg |
 |
| Carotene, alpha 11mcg |
 |
| Cryptoxanthin, beta 11mcg |
 |
| Lycopene 15mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Beef sausage, pre-cooked usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| This chowder is easy to complete and is enjoyed by all ages. |
|
 |
 |
 |
|
 |
| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
|
 |
 |
 |
|
 |
| Perfect appetizer for any occasion. |
|
 |
|
|
 |
|
 |
| Quick and easy weeknight meal. |
|
 |
 |
 |
|
 |
| This was something different for us, it is very good and very flavorful! |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
| Beef Article |
|
 |
|
|
 |
|
 |
| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
|
 |
|
|
 |
|
 |
|
In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings. Beef Noodle Soup provides a beefy flavor enhanced with the addition ... |
|
 |
|
|
 |
|
 |
| Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup. Most often Beef Barley Soup ... |
|
 |
|
|
 |
|
 |
| The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often ... |
|
 |
|
|
 |
|
 |
| A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|