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Sausage, bologna

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1024 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 247 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 19.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 7.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.02 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C14:0 0.33 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C16:0 4.3 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C18:0 2.43 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 9.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.5 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C18:1 sum 7.81 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
Cis-poly unsaturated fatty acids 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.62 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C18:3n-3 0.17 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C20:3n-3 0.02 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C20:3n-6 0.01 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C20:4n-3 0 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C20:4n-6 0.06 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C20:5n-3 (EPA) 0.01 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C22:5n-3 (DPA) 0.03 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
C22:6n-3 (DHA) 0 g 308 Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
Cis-poly unsaturated fatty acids, n-3 0.26 g 73t Calculated as the sum of omega-3 fatty acids from reference 308: Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
Cis-poly unsaturated fatty acids, n-6 1.77 g 74t Calculated as the sum of omega-6 fatty acids from reference 308: Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
Cholesterol 41 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 5.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 11.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 6 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.4 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 37 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 803 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 64 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 37 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 Sausage or luncheon meat (US CFR)
A0798 Sausage or similar meat product (EUROFIR)
B1161 Cattle
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0184 Milk added
H0191 Meat added
J0100 Preserved by adding chemicals
J0131 Preserved by chilling
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups