Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 396 kCal | 1684 kCal | 23.5% | 5.9% | 425 g |
| Proteins | 13.8 g | 76 g | 18.2% | 4.6% | 551 g |
| Fats | 36.25 g | 56 g | 64.7% | 16.3% | 154 g |
| Carbohydrates | 2.7 g | 219 g | 1.2% | 0.3% | 8111 g |
| Water | 44.55 g | 2273 g | 2% | 0.5% | 5102 g |
| Ash | 2.7 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.357 mg | 1.5 mg | 23.8% | 6% | 420 g |
| Vitamin B2, riboflavin | 0.147 mg | 1.8 mg | 8.2% | 2.1% | 1224 g |
| Vitamin B4, choline | 58.8 mg | 500 mg | 11.8% | 3% | 850 g |
| Vitamin B5, pantothenic | 0.48 mg | 5 mg | 9.6% | 2.4% | 1042 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 0.6% | 4000 g |
| Vitamin B9, folate | 2 μg | 400 μg | 0.5% | 0.1% | 20000 g |
| Vitamin B12, cobalamin | 0.43 μg | 3 μg | 14.3% | 3.6% | 698 g |
| Vitamin D, calciferol | 0.7 μg | 10 μg | 7% | 1.8% | 1429 g |
| Vitamin E, alpha tocopherol, TE | 0.22 mg | 15 mg | 1.5% | 0.4% | 6818 g |
| Vitamin K, phylloquinone | 1.6 μg | 120 μg | 1.3% | 0.3% | 7500 g |
| Vitamin PP, NE | 3.367 mg | 20 mg | 16.8% | 4.2% | 594 g |
| Betaine | 3.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 189 mg | 2500 mg | 7.6% | 1.9% | 1323 g |
| Calcium, Ca | 10 mg | 1000 mg | 1% | 0.3% | 10000 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 0.8% | 3333 g |
| Sodium, Na | 929 mg | 1300 mg | 71.5% | 18.1% | 140 g |
| Sulfur, S | 138 mg | 1000 mg | 13.8% | 3.5% | 725 g |
| Phosphorus, P | 107 mg | 800 mg | 13.4% | 3.4% | 748 g |
| Trace Elements | |||||
| Iron, Fe | 1.13 mg | 18 mg | 6.3% | 1.6% | 1593 g |
| Manganese, Mn | 0.037 mg | 2 mg | 1.9% | 0.5% | 5405 g |
| Copper, Cu | 40 μg | 1000 μg | 4% | 1% | 2500 g |
| Selenium, Se | 14.4 μg | 55 μg | 26.2% | 6.6% | 382 g |
| Zinc, Zn | 1.87 mg | 12 mg | 15.6% | 3.9% | 642 g |
| Essential Amino Acids | |||||
| Arginine * | 0.85 g | ~ | |||
| valine | 0.592 g | ~ | |||
| Histidine * | 0.412 g | ~ | |||
| Isoleucine | 0.53 g | ~ | |||
| leucine | 0.974 g | ~ | |||
| lysine | 1.088 g | ~ | |||
| methionine | 0.328 g | ~ | |||
| threonine | 0.554 g | ~ | |||
| tryptophan | 0.132 g | ~ | |||
| phenylalanine | 0.478 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.812 g | ~ | |||
| Aspartic acid | 1.182 g | ~ | |||
| glycine | 0.898 g | ~ | |||
| Glutamic acid | 1.995 g | ~ | |||
| Proline | 0.654 g | ~ | |||
| serine | 0.532 g | ~ | |||
| tyrosine | 0.405 g | ~ | |||
| Cysteine | 0.139 g | ~ | |||
| Sterols | |||||
| Cholesterol | 71 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 12.96 g | max 18.7 г | |||
| 14: 0 Myristic | 0.6 g | ~ | |||
| 16: 0 Palmitic | 8.31 g | ~ | |||
| 18: 0 Stearin | 3.87 g | ~ | |||
| Monounsaturated fatty acids | 17.18 g | min 16.8 г | 102.3% | 25.8% | |
| 16: 1 Palmitoleic | 1.35 g | ~ | |||
| 18: 1 Olein (omega-9) | 15.8 g | ~ | |||
| Polyunsaturated fatty acids | 3.9 g | from 11.2 to 20.6 | 34.8% | 8.8% | |
| 18: 2 Linoleic | 3.46 g | ~ | |||
| 18: 3 Linolenic | 0.32 g | ~ | |||
| 20: 4 Arachidonic | 0.12 g | ~ | |||
| Omega-3 fatty acids | 0.32 g | from 0.9 to 3.7 | 35.6% | 9% | |
| Omega-6 fatty acids | 3.58 g | from 4.7 to 16.8 | 76.2% | 19.2% |
The energy value is 396 kcal.
- link (raw dimensions: 4″ long x 7/8″ dia), cooked = 13 гр (51.5 кКал)
- patty, cooked (raw dimensions: 3-7/8″ dia x 1/4″ thick) = 27 гр (106.9 кКал)
Sausage, pork, beef, boiled rich in vitamins and minerals such as: vitamin B1 – 23,8%, choline – 11,8%, vitamin B12 – 14,3%, vitamin PP – 16,8%, phosphorus – 13,4%, selenium – 26,2% , zinc – 15,6%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Tags: calorie content 396 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Sausage, pork, beef, boiled, calories, nutrients, useful properties Sausage, pork, beef, boiled