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Rocky Mountain Fruit & Produce — COUNTRY SMOKED SAUSAGE

Sausages, Hotdogs & Brats Rocky Mountain Fruit & Produce Branded
214 Calories
16.1g Protein
0g Carbs
16.1g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 214
% Daily Value*
Total Fat 16.1g 21%
Saturated Fat 5.4g 27%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 696mg 30%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 16.1g 32%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 1.3mg 7%
Potassium 0mg 0%

* 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.

Macronutrients

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Protein 16.1g 50%
Carbs 0g 0%
Fat 16.1g 50%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 1.3 MG 7%
Sodium, Na 696 MG 30%

Nutrition Highlights

  • Good source of protein with 16.1g per 100g.
  • Good source of Sodium, Na (30% DV).

About COUNTRY SMOKED SAUSAGE

Country smoked sausage from Thompson's, made with pork, salt, sugar, spices, and paprika, in a sheep casing. Per 56g serving: 214 calories, 16.1g protein, 16.1g fat, and no carbs. An equal protein-to-fat ratio. Typically grilled or pan-fried and served alongside eggs, potatoes, or as part of a cooked breakfast.

Ingredients

PORK, WATER, SALT, SUGAR, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE, SODIUM ERYTHORBATE, SODIUM NITRITE, SPICE EXTRACTIVES, EXTRACTIVES OF PAPRIKA, SHEEP CASING.

Dietary Information

COUNTRY SMOKED SAUSAGE is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.

Notable micronutrients in COUNTRY SMOKED SAUSAGE include Sodium, Na (30% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 214 calories per 100 grams, COUNTRY SMOKED SAUSAGE gets 30% of its calories from protein, 0% from carbohydrates, and 68% from fat. This is moderately high, similar to many cooked grains and dairy products.

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