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Sausage, salami

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 38 g 70 Data provided by the industry to The Food Composition Table 1995.
Kilojoules 1638 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 396 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 35.3 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Saturated fatty acids 14.4 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Transunsaturated fatty acids 0.4 g 80 Calculated value from recipe from the industry.
Cis-mono unsaturated fatty acids 15.7 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Cis-poly unsaturated fatty acids 3.4 g 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Cholesterol 82 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Carbohydrate, glycemic 0 g 80 Calculated value from recipe from the industry.
Starch 0 g 80 Calculated value from recipe from the industry.
Mono+Di saccharides 0 g 80 Calculated value from recipe from the industry.
Sugar, added 0 g 80 Calculated value from recipe from the industry.
Dietary fibre 0 g 80 Calculated value from recipe from the industry.
Protein 19.5 g 70 Data provided by the industry to The Food Composition Table 1995.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 5 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 5 µg 80 Calculated value from recipe from the industry.
Beta-carotene 4 µg 80 Calculated value from recipe from the industry.
Vitamin D 0 µg 80 Calculated value from recipe from the industry.
Vitamin E 0.2 alfa-TE 80 Calculated value from recipe from the industry.
Thiamin 0.16 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Riboflavin 0.19 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Niacin 5.3 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Vitamin B6 0.27 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Folate 1 µg 80 Calculated value from recipe from the industry.
Vitamin B12 1.4 µg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Vitamin C 0 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Calcium 10 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Iron 1.9 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Sodium 1926 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Potassium 285 mg 80 Calculated value from recipe from the industry.
Magnesium 20 mg 80 Calculated value from recipe from the industry.
Zinc 3.9 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Selenium 8 µg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Copper 0.2 mg 141 Blaker B. Nutritional content of meat products, blood and liver. Internal report. The National Association of diet and health. Oslo, 1991.
Phosphorus 205 mg 80 Calculated value from recipe from the industry.

Classifications

LanguaL coding of the food
LanguaL Classification
A0279 Cured meat (US CFR)
A0798 Sausage or similar meat product (EUROFIR)
B1161 Cattle
C0269 Skeletal meat part, without bone and skin, with separable fat
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0138 Water removed
H0151 Spice or herb added
H0157 Lactose added
H0173 Salted
H0191 Meat added
H0262 Animal fat or oil added
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Meat products, sandwich meats

Food Groups