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 | 315 kCal | 1684 kCal | 18.7% | 5.9% | 535 g |
| Proteins | 11.69 g | 76 g | 15.4% | 4.9% | 650 g |
| Fats | 28.1 g | 56 g | 50.2% | 15.9% | 199 g |
| Carbohydrates | 2.97 g | 219 g | 1.4% | 0.4% | 7374 g |
| Water | 54.47 g | 2273 g | 2.4% | 0.8% | 4173 g |
| Ash | 2.76 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.1% | 30000 g |
| Retinol | 0.003 mg | ~ | |||
| Vitamin B1, thiamine | 0.032 mg | 1.5 mg | 2.1% | 0.7% | 4688 g |
| Vitamin B2, riboflavin | 0.151 mg | 1.8 mg | 8.4% | 2.7% | 1192 g |
| Vitamin B4, choline | 31.9 mg | 500 mg | 6.4% | 2% | 1567 g |
| Vitamin B5, pantothenic | 0.258 mg | 5 mg | 5.2% | 1.7% | 1938 g |
| Vitamin B6, pyridoxine | 0.127 mg | 2 mg | 6.4% | 2% | 1575 g |
| Vitamin B12, cobalamin | 0.96 μg | 3 μg | 32% | 10.2% | 313 g |
| Vitamin D, calciferol | 0.9 μg | 10 μg | 9% | 2.9% | 1111 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 1% | 3000 g |
| gamma Tocopherol | 0.17 mg | ~ | |||
| Vitamin K, phylloquinone | 1.8 μg | 120 μg | 1.5% | 0.5% | 6667 g |
| Vitamin PP, NE | 2.218 mg | 20 mg | 11.1% | 3.5% | 902 g |
| Macronutrients | |||||
| Potassium, K | 364 mg | 2500 mg | 14.6% | 4.6% | 687 g |
| Calcium, Ca | 14 mg | 1000 mg | 1.4% | 0.4% | 7143 g |
| Magnesium, Mg | 11 mg | 400 mg | 2.8% | 0.9% | 3636 g |
| Sodium, Na | 865 mg | 1300 mg | 66.5% | 21.1% | 150 g |
| Sulfur, S | 116.9 mg | 1000 mg | 11.7% | 3.7% | 855 g |
| Phosphorus, P | 134 mg | 800 mg | 16.8% | 5.3% | 597 g |
| Trace Elements | |||||
| Iron, Fe | 1.12 mg | 18 mg | 6.2% | 2% | 1607 g |
| Manganese, Mn | 0.029 mg | 2 mg | 1.5% | 0.5% | 6897 g |
| Copper, Cu | 44 μg | 1000 μg | 4.4% | 1.4% | 2273 g |
| Selenium, Se | 10.3 μg | 55 μg | 18.7% | 5.9% | 534 g |
| Zinc, Zn | 2.01 mg | 12 mg | 16.8% | 5.3% | 597 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.17 g | max 100 г | |||
| Glucose (dextrose) | 1.07 g | ~ | |||
| Maltose | 0.1 g | ~ | |||
| Sterols | |||||
| Cholesterol | 58 mg | max 300 mg | |||
| Fatty acid | |||||
| Transgender | 1.66 g | max 1.9 г | |||
| monounsaturated trans fats | 1.528 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 11.46 g | max 18.7 г | |||
| 4: 0 Oily | 0.004 g | ~ | |||
| 6: 0 Nylon | 0.001 g | ~ | |||
| 8: 0 Caprylic | 0.005 g | ~ | |||
| 10: 0 Capric | 0.015 g | ~ | |||
| 12: 0 Lauric | 0.019 g | ~ | |||
| 14: 0 Myristic | 0.846 g | ~ | |||
| 15: 0 Pentadecanoic | 0.14 g | ~ | |||
| 16: 0 Palmitic | 6.338 g | ~ | |||
| 17: 0 Margarine | 0.359 g | ~ | |||
| 18: 0 Stearin | 3.694 g | ~ | |||
| 20: 0 Arachinic | 0.029 g | ~ | |||
| 22: 0 Begenic | 0.007 g | ~ | |||
| 24: 0 Lignoceric | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 13.552 g | min 16.8 г | 80.7% | 25.6% | |
| 14: 1 Myristoleic | 0.263 g | ~ | |||
| 16: 1 Palmitoleic | 1.055 g | ~ | |||
| 16: 1 cis | 0.968 g | ~ | |||
| 16: 1 trans | 0.087 g | ~ | |||
| 17: 1 Heptadecene | 0.257 g | ~ | |||
| 18: 1 Olein (omega-9) | 11.804 g | ~ | |||
| 18: 1 cis | 10.363 g | ~ | |||
| 18: 1 trans | 1.441 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.113 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.055 g | ~ | |||
| 22: 1 cis | 0.055 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.004 g | ~ | |||
| Polyunsaturated fatty acids | 1.098 g | from 11.2 to 20.6 | 9.8% | 3.1% | |
| 18: 2 Linoleic | 0.926 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.13 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.623 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.173 g | ~ | |||
| 18: 3 Linolenic | 0.082 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.075 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.006 g | ~ | |||
| 18: 3 trans (other isomers) | 0.002 g | ~ | |||
| 18: 4 Styoride Omega-3 | 0.003 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.008 g | ~ | |||
| 20: 3 Eicosatriene | 0.023 g | ~ | |||
| 20: 3 Omega-6 | 0.02 g | ~ | |||
| 20: 4 Arachidonic | 0.028 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.004 g | ~ | |||
| Omega-3 fatty acids | 0.096 g | from 0.9 to 3.7 | 10.7% | 3.4% | |
| 22: 4 Docosatetraene, Omega-6 | 0.008 g | ~ | |||
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.013 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.001 g | ~ | |||
| Omega-6 fatty acids | 0.693 g | from 4.7 to 16.8 | 14.7% | 4.7% |
The energy value is 315 kcal.
- frankfurter (5 in long X 3/4 in dia, 10 per lb) = 45 g (141.8 kcal)
- frankfurter (5 in long x 7/8 in dia, 8 per lb) = 57g (179.6 kcal)
Sausage (sausage), beef rich in vitamins and minerals such as: vitamin B12 – 32%, vitamin PP – 11,1%, potassium – 14,6%, phosphorus – 16,8%, selenium – 18,7%, zinc – 16,8%
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- 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 315 kcal, chemical composition, nutritional value, vitamins, minerals, how is Sausage (sausage) useful, beef, calories, nutrients, useful properties Sausage (sausage), beef