| back to USDA Nutrition Index |
 |
Turkey, pork, and beef sausage, reduced fat, smoked |
|
 |
Turkey, pork, and beef sausage, reduced fat, smoked (USDA#42241) |
| Serving Size 1 cup pieces |
 |
 |
 |
| Water 59g |
 |
| Calories 240 |
 |
| Energy 1004kj |
 |
| Protein 18g |
 |
| Total Fat 16g |
 |
| Ash 2g |
 |
| Total Carbohydrates 2g |
 |
| Dietary Fiber 0g |
 |
| Sugars 0g |
 |
| Calcium, Ca 18mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 17mg |
 |
| Phosphorus, P 142mg |
 |
| Potassium 204mg |
 |
| Sodium 957mg |
 |
| Zinc, Zn 2mg |
 |
| Copper, Cu 6mg |
 |
| Selenium, Se 27mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 3mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 4mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 4mcg |
 |
| Folate, DFE 4mcg_DFE |
 |
| Choline, total 72mg |
 |
| Betaine 3mg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 2IU |
 |
| Vitamin A, RAE 1mcg_RAE |
 |
| Retinol 1mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Vitamin E, added 0mg |
 |
| Vitamin K (phylloquinone) 0mcg |
 |
| Fatty acids, total saturated 6g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 2g |
 |
| 14:0 0g |
 |
| 16:0 3g |
 |
| 18:0 1g |
 |
| Fatty acids, total monounsaturated 7g |
 |
| 16:1 undifferentiated 0g |
 |
| 18:1 undifferentiated 6g |
 |
| 20:1 5g |
 |
| 22:1 undifferentiated 3g |
 |
| Fatty acids, total polyunsaturated 2g |
 |
| 18:2 undifferentiated 1g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:4 0g |
 |
| 20:4 undifferentiated 8g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 8g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 65mg |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 0mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Turkey, pork, and beef sausage, reduced fat, smoked usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
| A delicious pork chop that is cooked and ready to serve in a few minutes. |
|
 |
 |
 |
|
 |
| The ingredients used for this distinctive canapé provide a wonderful blend of flavors that make this appetizer so irresistible. The moist soda bread, filled with raisins and caraway, perfectly complements the flavors of the chive and onion cream cheese topping and the smoky salmon sprinkled with dill. |
|
 |
 |
 |
|
 |
| A colorful and tasty combination. Add a wedge of cornbread for a satisfying supper. |
|
 |
 |
 |
|
 |
| A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
|
Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as ... |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips
Barbecuing Turkey
Many people often use the terms barbecuing and grilling interchangeably, but they are ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|