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Turkey and pork sausage, fresh, bulk, patty or link, cooked |
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Turkey and pork sausage, fresh, bulk, patty or link, cooked (USDA#42173) |
| Serving Size 1 cup, cooked |
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| Water 50g |
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| Calories 307 |
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| Energy 1284kj |
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| Protein 22g |
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| Total Fat 23g |
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| Ash 2g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 32mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 191mg |
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| Potassium 337mg |
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| Sodium 878mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Selenium, Se 21mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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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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| Choline, total 79mg |
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| Betaine 4mg |
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| Vitamin B-12 1mcg |
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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) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 5mcg |
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| Fatty acids, total saturated 7g |
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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 7g |
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| 12:0 6g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 9g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 8g |
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| 20:1 0g |
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| 22:1 undifferentiated 7g |
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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 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 2g |
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| Cholesterol 84mg |
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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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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 the base ... |
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| There is no need to adjust cooking times and temperatures for cooking poultry in high altitude. |
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Turkey cooking temperatures and times are important to monitor in order to insure meat is safely cooked to the proper doneness. When preparing turkey, use the chart of ... |
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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
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