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Sausage, bologna, lean

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 68 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 697 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 167 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 10.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 M g 10 Missing value, content not known.
C14:0 M g 10 Missing value, content not known.
C16:0 M g 10 Missing value, content not known.
C18:0 M g 10 Missing value, content not known.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum M g 10 Missing value, content not known.
C18:1 sum M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 M g 10 Missing value, content not known.
C18:3n-3 M g 10 Missing value, content not known.
C20:3n-3 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
C20:5n-3 (EPA) M g 10 Missing value, content not known.
C22:5n-3 (DPA) M g 10 Missing value, content not known.
C22:6n-3 (DHA) M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 0.06 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 0.44 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 38 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 6.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 4.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0 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 12.5 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 5 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.8 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 4 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 77 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 805 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 70 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 41 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
E0153 Whole, shape achieved by forming, thickness <0.3 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0146 Starch added
H0151 Spice or herb added
H0262 Animal fat or oil added
H0324 Fat partially removed, 50% or more remaining
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
P0040 Reduced fat food
P0132 "light" label claim
R0316 Norway
Z0112 Food industry prepared

Food Groups