Fresh pork and beef sausage cooked (1 link, cooked, 13 g) has 51 calories, 1.8 g protein, 0.4 g carbohydrate and 4.7 g fat, according to USDA FoodData Central. 100 g has 396 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 link (raw dimensions: 4" long x 7/8" dia), cooked (13 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 51 | 396 | |
| Total fat | 4.7 g | 6% | 36.3 g |
| Saturated fat | 1.7 g | 8% | 13 g |
| Trans fat | not reported | ||
| Monounsaturated fat | 2.2 g | 17.2 g | |
| Polyunsaturated fat | 0.5 g | 3.9 g | |
| Cholesterol | 9.2 mg | 3% | 71 mg |
| Sodium | 121 mg | 5% | 929 mg |
| Total carbohydrate | 0.4 g | 0% | 2.7 g |
| Dietary fiber | 0 g | 0% | 0 g |
| Total sugars | 0 g | 0 g | |
| Added sugars | not reported | ||
| Protein | 1.8 g | 13.8 g | |
| Vitamins | |||
| Vitamin D | 0.09 mcg | 0% | 0.7 mcg |
| Vitamin A | 0 mcg | 0% | 0 mcg |
| Vitamin C | 0 mg | 0% | 0 mg |
| Vitamin E | <0.1 mg | 0% | 0.22 mg |
| Vitamin K | 0.21 mcg | 0% | 1.6 mcg |
| Thiamin (B1) | <0.1 mg | 4% | 0.36 mg |
| Riboflavin (B2) | <0.1 mg | 1% | 0.15 mg |
| Niacin (B3) | 0.44 mg | 3% | 3.37 mg |
| Vitamin B6 | <0.1 mg | 0% | 0.05 mg |
| Folate (DFE) | 0.26 mcg | 0% | 2 mcg |
| Vitamin B12 | 0.06 mcg | 2% | 0.43 mcg |
| Choline | 7.6 mg | 1% | 58.8 mg |
| Minerals | |||
| Calcium | 1.3 mg | 0% | 10 mg |
| Iron | 0.15 mg | 1% | 1.13 mg |
| Potassium | 25 mg | 1% | 189 mg |
| Magnesium | 1.6 mg | 0% | 12 mg |
| Phosphorus | 14 mg | 1% | 107 mg |
| Zinc | 0.24 mg | 2% | 1.87 mg |
| Copper | <0.1 mg | 1% | 0.04 mg |
| Manganese | <0.1 mg | 0% | 0.04 mg |
| Selenium | 1.9 mcg | 3% | 14.4 mcg |
| Other | |||
| Water | 5.8 g | 44.6 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 link (raw dimensions: 4" long x 7/8" dia), cooked | 13 g | 51 | 0.4 g | 1.8 g | 4.7 g | 0 g | 0 g |
| 1 patty, cooked (raw dimensions: 3-7/8" dia x 1/4" thick) | 27 g | 107 | 0.7 g | 3.7 g | 9.8 g | 0 g | 0 g |
| 100 g | 100 g | 396 | 2.7 g | 13.8 g | 36.3 g | 0 g | 0 g |
Fresh pork and beef sausage cooked (1 link, cooked, 13 g) has 51 calories. 100 g has 396 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 50.
100 g of fresh pork and beef sausage cooked has 396 calories, 13.8 g protein, 2.7 g carbohydrate, 0 g fiber, 0 g sugars and 36.3 g fat.
About 3% of the calories in fresh pork and beef sausage cooked come from carbohydrate, 83% from fat and 14% from protein (Atwater factors of 4, 9 and 4 calories per gram).
The same serving of fresh pork and beef sausage cooked, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 4.7 g | 6 % |
| Saturated / Saturés | 1.7 g + Trans 0 g | 8 % |
| Cholesterol / Cholestérol | 9 mg | 3 % |
| Sodium | 120 mg | 5 % |
| Carbohydrate / Glucides | 0 g | 0 % |
| Fibre / Fibres | 0 g | 0 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 2 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 1 mg | 0 % |
| Iron / Fer | 0 mg | 1 % |
| Potassium | 25 mg | 1 % |
| Per 100g | |
|---|---|
| Energy | 1657 kJ / 396 kcal |
| Fat | 36 g |
| of which saturates | 13 g |
| Carbohydrate | 2.7 g |
| of which sugars | 0.0 g |
| Protein | 14 g |
| Salt | 2.3 g |
| Per 100g | Per 13g | %RI* | |
|---|---|---|---|
| Energy | 1657 kJ 396 kcal |
215 kJ 51 kcal |
2.6% |
| Fat | 36g | 4.7g | 6.7% |
| of which saturates | 13g | 1.7g | 8.4% |
| Carbohydrate | 2.7g | 0 gg | <1% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 14g | 1.8g | 3.6% |
| Salt | 2.3g | 0.30g | 5% |
If you make and sell a product that contains fresh pork and beef sausage cooked, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 174579: "Sausage, pork and beef, fresh, cooked". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field, and this processed food may contain some, so added sugars are shown as not reported. The label panel prints 0 g because a row cannot be blank; a real product label needs the figure from its recipe. View the USDA record ↗