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Frankfurter, low sodium (USDA#43507) |
| Serving Size 1 cup, sliced |
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| Water 56g |
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| Calories 315 |
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| Energy 1318kj |
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| Protein 12g |
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| Total Fat 28g |
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| Ash 0g |
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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 20mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 3mg |
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| Phosphorus, P 87mg |
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| Potassium 166mg |
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| Sodium 311mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 5mg |
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| Selenium, Se 12mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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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 41mg |
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| Betaine 3mg |
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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) 0mcg |
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| Fatty acids, total saturated 12g |
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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 8g |
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| 12:0 5g |
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| 14:0 0g |
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| 16:0 6g |
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| 18:0 3g |
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| Fatty acids, total monounsaturated 13g |
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| 16:1 undifferentiated 1g |
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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 1g |
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| 18:2 undifferentiated 1g |
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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 61mg |
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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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Frankfurter, low sodium usda nutrition - Related Content |
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Although dietary fiber is a carbohydrate, it cannot be fully digested and does not convert into glucose; therefore, it does not raise the blood sugar level when consumed. ... |
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| A chemical that is used to increase the speed of the curing process and deepen the color of the meat. This chemical converts a nitrate to a nitrite, as occurs in curing meats that ... |
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| A chemical that is used to increase the speed of the curing process and deepen the color of the meat. This chemical converts a nitrate to a nitrite, as occurs in curing meats ... |
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| A chemical compound that is used to preserve foods and food colors, and food flavors, particularly in processed meats. |
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