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JBS, 100% GRASS FED UNCURED SMOKED BEEF POLISH SAUSAGE, POLISH
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 25 MG | 2% | |
| Iron, Fe | 1.5 MG | 8% | |
| Potassium, K | 253 MG | 5% | |
| Sodium, Na | 721 MG | 31% |
Nutrition Highlights
- Good source of protein with 13.2g per 100g.
- Good source of Sodium, Na (31% DV).
About 100% GRASS FED UNCURED SMOKED BEEF POLISH SAUSAGE, POLISH
Same grass-fed beef base and seasoning approach as Grass Run Farms' hot dogs, shaped and smoked as a Polish sausage. Cultured celery powder cures the meat naturally, sea salt, paprika, and spices do the flavoring, and a small amount of turbinado sugar balances the seasoning. Fat and protein are both prominent, with no carbohydrate fillers padding the content. The smoked character comes through more distinctly than in a standard hot dog, and the larger format works better sliced alongside sauerkraut or grilled peppers than eaten straight from a bun.
Ingredients
100% GRASS FED BEEF, WATER, SEA SALT, SPICES INCLUDING PAPRIKA, TURBINADO SUGAR, NATURAL FLAVORINGS, CULTURED CELERY POWDER.
Dietary Information
100% GRASS FED UNCURED SMOKED BEEF POLISH SAUSAGE, POLISH is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.
Notable micronutrients in 100% GRASS FED UNCURED SMOKED BEEF POLISH SAUSAGE, POLISH include Sodium, Na (31% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 206 calories per 100 grams, 100% GRASS FED UNCURED SMOKED BEEF POLISH SAUSAGE, POLISH gets 26% of its calories from protein, 3% from carbohydrates, and 71% from fat. This is moderately high, similar to many cooked grains and dairy products.
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