Pork And Beef Sausage, Fresh, Cooked

Serving Size 100 grams

Nutritional Value and Analysis

Pork And Beef Sausage, Fresh, Cooked with a serving size of 100 grams has a total of 396 calories with 36.25 grams of fat. The serving size is equivalent to 100 grams of food and contains 326.25 calories from fat. This item is classified as sausages and luncheon meats foods.

This food is a good source of thiamin, tryptophan, threonine, isoleucine, leucine, lysine, valine and histidine but is high in fat, sodium and saturated fats. Pork And Beef Sausage, Fresh, Cooked is a high fat food because 82.39% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Fat 56% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 56% of the recommended daily intake of fat.

Sodium 39% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 39% of the recommended daily intake of sodium.

Thiamin 30% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 30% of the recommended daily needs of thiamin.

Tryptophan 39% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 39% of the recommended daily needs of tryptophan.

Threonine 42% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 42% of the recommended daily needs of threonine.

Isoleucine 43% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 43% of the recommended daily needs of isoleucine.

Leucine 35% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 35% of the recommended daily needs of leucine.

Lysine 44% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 44% of the recommended daily needs of lysine.

Valine 38% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 38% of the recommended daily needs of valine.

Histidine 45% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 45% of the recommended daily needs of histidine.

Saturated Fats 65% of DV

A serving of 100 grams of pork and beef sausage, fresh, cooked has 65% of the recommended daily intake of saturated fats.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 396 Calories from Fat 326
% Daily Value*
Total Fat 36.3g 56%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 929mg 39%
Total Carbohydrate 2.7g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 14g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A0 IU0%
Vitamin A, RAE0 µg0%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-120.43 µg18%
Vitamin B-60.05 mg3%
Vitamin C0 mg0%
Vitamin D28 IU7%
Vitamin E0.22 mg1%
Vitamin K1.6 µg1%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate2.7 g1%
Sugars0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat36.25 g56%
Saturated Fats12.96 g65%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0.6 g-
→ Palmitic Acid8.31 g-
→ Stearic Acid3.87 g-
Monounsaturated Fats17.18 g-
→ Palmitoleic Acid1.35 g-
→ Oleic Acid 15.8 g-
→ Gadoleic Acid0 g-
→ Erucic Acid0 g-
Polyunsaturated Fats3.9 g-
→ Linolenic Acid (18:2)3.46 g-
→ Linolenic Acid (18:3)0.32 g-
→ Parinaric Acid0 g-
→ Arachidonic Acid0.12 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein13.8 g27%
→ Alanine0.81 g-
→ Arginine0.85 g-
→ Aspartic acid1.18 g-
→ Cystine0.14 g-
→ Glutamic acid2 g-
→ Glycine0.9 g-
→ Histidine0.41 g45%
→ Isoleucine0.53 g43%
→ Leucine0.97 g35%
→ Lysine1.09 g44%
→ Methionine0.33 g27%
→ Phenylalanine0.48 g22%
→ Proline0.65 g-
→ Serine0.53 g-
→ Threonine0.55 g42%
→ Tryptophan0.13 g39%
→ Tyrosine0.41 g17%
→ Valine0.59 g38%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium10 mg1%
Copper0.04 mg4%
Iron1.13 mg6%
Magnesium12 mg3%
Manganese0.04 mg2%
Phosphorus107 mg9%
Potassium189 mg4%
Selenium14.4 µg26%
Sodium929 mg39%
Zinc1.87 mg17%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol71 mg24%
→ Phytosterols0 mg-

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash2.7 g-
Caffeine0 mg-
Theobromine0 mg-
Water44.55 g-

Calories Burn off Time

How long would it take to burn off Pork And Beef Sausage, Fresh, Cooked with 396calories? A brisk walk for 86 minutes, jogging for 40 minutes, or hiking for 66 minutes will help your burn off the calories in pork and beef sausage, fresh, cooked.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less83 minutes
Dancing72 minutes
Golfing72 minutes
Hiking66 minutes
Light Gardening72 minutes
Stretching132 minutes
Walking - 3.5 mph86 minutes
Weight Training - light workout110 minutes
Aerobics50 minutes
Basketball54 minutes
Bicycling - 10 mph or more40 minutes
Running - 5 mph40 minutes
Swimming47 minutes
Walking - 4.5 mph52 minutes
Weight Training - vigorous workout54 minutes
Similar Food Items to Pork And Beef Sausage, Fresh, Cooked
Name Calories Total Fat Proteins Carbohydrates
Luxury Loaf, Pork1414.8g18.4g4.9g
Mother's Loaf, Pork28222.3g12.07g7.53g
Picnic Loaf, Pork, Beef23216.64g14.92g4.76g
Pork Sausage, Link/patty, Cooked, Pan-fried32527.25g18.53g1.42g
Pork Sausage, Link/patty, Unprepared28824.8g15.39g0.93g
Poultry Salad Sandwich Spread20013.52g11.64g7.41g
Salami, Cooked, Beef26122.2g12.6g1.9g
Salami, Cooked, Beef And Pork33625.9g21.85g2.4g
Turkey Sausage, Reduced Fat, Brown And Serve, Cooked (include Butterball Breakfast Links Turkey Sausage)20410.3g17g10.92g
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium