Pork Sausage, Link/patty, Reduced Fat, Cooked, Pan-fried
Serving Size 1 package
Nutritional Value and Analysis
Pork Sausage, Link/patty, Reduced Fat, Cooked, Pan-fried with a serving size of 1 package has a total of 915.81 calories with 69.7 grams of fat. The serving size is equivalent to 343 grams of food and contains 627.3 calories from fat. This item is classified as sausages and luncheon meats foods.
This food is a good source of protein, iron, phosphorus, zinc, copper, selenium, vitamin d, thiamin, riboflavin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, sodium, cholesterol and saturated fats. Pork Sausage, Link/patty, Reduced Fat, Cooked, Pan-fried is a high fat food because 68.5% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 141% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 141% of the recommended daily needs of protein.
Fat 107% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 107% of the recommended daily intake of fat.
Energy 46% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 46% of the recommended daily intake of energy.
Iron 36% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 36% of the recommended daily needs of iron.
Phosphorus 51% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 51% of the recommended daily needs of phosphorus.
Sodium 100% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 100% of the recommended daily intake of sodium.
Zinc 98% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 98% of the recommended daily needs of zinc.
Copper 33% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 33% of the recommended daily needs of copper.
Selenium 187% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 187% of the recommended daily needs of selenium.
Vitamin D 50% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 50% of the recommended daily needs of vitamin d.
Thiamin 108% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 108% of the recommended daily needs of thiamin.
Riboflavin 55% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 55% of the recommended daily needs of riboflavin.
Niacin 166% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 166% of the recommended daily needs of niacin.
Pantothenic Acid 66% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 66% of the recommended daily needs of pantothenic acid.
Vitamin B-6 57% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 57% of the recommended daily needs of vitamin b-6.
Vitamin B-12 166% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 166% of the recommended daily needs of vitamin b-12.
Choline 44% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 44% of the recommended daily needs of choline.
Tryptophan 218% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 218% of the recommended daily needs of tryptophan.
Threonine 183% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 183% of the recommended daily needs of threonine.
Isoleucine 231% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 231% of the recommended daily needs of isoleucine.
Leucine 188% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 188% of the recommended daily needs of leucine.
Lysine 194% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 194% of the recommended daily needs of lysine.
Methionine 133% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 133% of the recommended daily needs of methionine.
Phenylalanine 120% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 120% of the recommended daily needs of phenylalanine.
Tyrosine 84% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 84% of the recommended daily needs of tyrosine.
Valine 217% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 217% of the recommended daily needs of valine.
Histidine 229% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 229% of the recommended daily needs of histidine.
Cholesterol 94% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 94% of the recommended daily intake of cholesterol.
Saturated Fats 104% of DV
A serving of 343 grams of pork sausage, link/patty, reduced fat, cooked, pan-fried has 104% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 package (343 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 915.81 | Calories from Fat 627 | |
| % Daily Value* | ||
| Total Fat 69.7g | 107% | |
| Saturated Fat 20.7g | 104% | |
| Trans Fat 0.31g | ||
| Cholesterol 281.3mg | 94% | |
| Sodium 2394.1mg | 100% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 72g | ||
| Vitamin A 6% | Vitamin C 0% |
| Calcium 5% | Iron 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 318.99 IU | 6% | |
| → Vitamin A, RAE | 96.04 µg | 11% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 3.98 µg | 166% | |
| Vitamin B-6 | 0.97 mg | 57% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 198.94 IU | 50% | |
| → Vitamin D2 | 0 µg | - | |
| → Vitamin D3 | 4.8 µg | - | |
| Vitamin E | 4.18 mg | 28% | |
| → Beta Tocopherol | 0 mg | - | |
| → Delta Tocopherol | 0 mg | - | |
| → Gamma Tocopherol | 0.34 mg | - | |
| → Alpha Tocotrienol | 0.1 mg | - | |
| → Beta Tocotrienol | 0 mg | - | |
| → Delta Tocotrienol | 0 mg | - | |
| → Gamma Tocotrienol | 0.34 mg | - | |
| Vitamin K | 0 µg | 0% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 0.51 g | 0% | |
| Sugars | 0 g | 0% | |
| Fiber | 0 g | 0% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 69.7 g | 107% | |
| Saturated Fats | 20.7 g | 104% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0.01 g | - | |
| → Capric Acid | 0.05 g | - | |
| → Lauric Acid | 0.05 g | - | |
| → Myristic Acid | 0.73 g | - | |
| → Palmitic Acid | 13.01 g | - | |
| → Stearic Acid | 6.42 g | - | |
| → Arachidic Acid | 0.16 g | - | |
| → Behenic Acid | 0.03 g | - | |
| → Lignoceric Acid | 0.01 g | - | |
| Monounsaturated Fats | 27.51 g | - | |
| → Myristoleic Acid | 0.01 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 1.27 g | - | |
| → Heptadecenoic Acid | 0.18 g | - | |
| → Oleic Acid | 25.26 g | - | |
| → Gadoleic Acid | 0.81 g | - | |
| → Erucic Acid | 0.02 g | - | |
| → Nervonic Acid | 0 g | - | |
| Polyunsaturated Fats | 14.38 g | - | |
| → Linolenic Acid (18:2) | 12.44 g | - | |
| → Linolenic Acid (18:3) | 0.38 g | - | |
| → Alpha-linolenic Acid | 0.37 g | - | |
| → Gamma-linolenic Acid | 0.01 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.68 g | - | |
| → Eicosadienoic Acid (20:3) | 0.2 g | - | |
| → Arachidonic Acid | 0.42 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.01 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.08 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.01 g | - | |
| Trans Fats | 0.31 g | 2% | |
| Total trans-monoenoic | 0.23 g | - | |
| Total trans-polyenoic | 0.08 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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 71.82 g | 141% | |
| → Alanine | 4.45 g | - | |
| → Arginine | 4.46 g | - | |
| → Aspartic acid | 6.1 g | - | |
| → Cystine | 0.92 g | - | |
| → Glutamic acid | 10.93 g | - | |
| → Glycine | 4.9 g | - | |
| → Histidine | 2.08 g | 229% | |
| → Hydroxyproline | 1.66 g | - | |
| → Isoleucine | 2.86 g | 231% | |
| → Leucine | 5.27 g | 188% | |
| → Lysine | 4.8 g | 194% | |
| → Methionine | 1.65 g | 133% | |
| → Phenylalanine | 2.57 g | 120% | |
| → Proline | 4.83 g | - | |
| → Serine | 2.97 g | - | |
| → Threonine | 2.38 g | 183% | |
| → Tryptophan | 0.72 g | 218% | |
| → Tyrosine | 2.02 g | 84% | |
| → Valine | 3.39 g | 217% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 65.17 mg | 5% | |
| Copper | 0.3 mg | 33% | |
| Iron | 6.55 mg | 36% | |
| Magnesium | 75.46 mg | 18% | |
| Manganese | 0.18 mg | 8% | |
| Phosphorus | 634.55 mg | 51% | |
| Potassium | 1125.04 mg | 24% | |
| Selenium | 102.9 µg | 187% | |
| Sodium | 2394.14 mg | 100% | |
| Zinc | 10.77 mg | 98% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 281.26 mg | 94% |
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
Calories Burn off Time
How long would it take to burn off Pork Sausage, Link/patty, Reduced Fat, Cooked, Pan-fried with 915.81calories? A brisk walk for 199 minutes, jogging for 93 minutes, or hiking for 153 minutes will help your burn off the calories in pork sausage, link/patty, reduced fat, cooked, pan-fried.
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 Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 191 minutes |
| Dancing | 167 minutes |
| Golfing | 167 minutes |
| Hiking | 153 minutes |
| Light Gardening | 167 minutes |
| Stretching | 305 minutes |
| Walking - 3.5 mph | 199 minutes |
| Weight Training - light workout | 254 minutes |
| Aerobics | 114 minutes |
| Basketball | 125 minutes |
| Bicycling - 10 mph or more | 93 minutes |
| Running - 5 mph | 93 minutes |
| Swimming | 108 minutes |
| Walking - 4.5 mph | 121 minutes |
| Weight Training - vigorous workout | 125 minutes |
Similar Food Items to Pork Sausage, Link/patty, Reduced Fat, Cooked, Pan-fried
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Bologna, Chicken, Pork | 336 | 30.61g | 10.31g | 4.19g |
| Chicken Breast, Deli, Rotisserie Seasoned, Sliced, Prepackaged | 98 | 1.86g | 17.4g | 2.92g |
| Frankfurter, Meat And Poultry, Cooked, Boiled | 298 | 26.28g | 10.31g | 4.96g |
| Frankfurter, Meat And Poultry, Cooked, Grilled | 302 | 26.43g | 10.67g | 5.24g |
| Frankfurter, Meat And Poultry, Unheated | 277 | 24.18g | 9.72g | 5.02g |
| Kielbasa, Fully Cooked, Grilled | 337 | 29.68g | 12.45g | 5.03g |
| Kielbasa, Fully Cooked, Pan-fried | 333 | 29.43g | 12.36g | 4.78g |
| Pork Sausage, Link/patty, Fully Cooked, Unheated | 392 | 37.25g | 13.46g | 0.69g |
| Pork Sausage, Link/patty, Reduced Fat, Unprepared | 217 | 16.55g | 16.75g | 0.2g |
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