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FULLY COOKED BREAKFAST SAUSAGE

Bacon, Sausages & Ribs Johnsonville Sausage, L.L.C. Branded
333 Calories
15.6g Protein
4.4g Carbs
28.9g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 333
% Daily Value*
Total Fat 28.9g 37%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 867mg 38%
Total Carbohydrate 4.4g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 15.6g 31%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
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 15.6g 32%
Carbs 4.4g 9%
Fat 28.9g 59%

Minerals

Nutrient Amount % DV
Iron, Fe 0 MG 0%
Sodium, Na 867 MG 38%

Nutrition Highlights

  • Good source of protein with 15.6g per 100g.
  • Good source of Sodium, Na (38% DV).

About FULLY COOKED BREAKFAST SAUSAGE

FULLY COOKED BREAKFAST SAUSAGE is a calorie-dense food with 333 calories per 100-gram serving. Its primary macronutrient source is fat, providing 15.6g of protein, 4.4g of carbohydrates, and 28.9g of fat. This food belongs to the Bacon, Sausages & Ribs category.

Ingredients

PORK, WATER AND LESS THAN 2% OF THE FOLLOWING: CORN SYRUP, SALT, POTASSIUM LACTATE, DEXTROSE, MONOSODIUM GLUTAMATE, SODIUM PHOSPHATE, SPICE, NATURAL FLAVORS, FLAVORINGS (SPICE EXTRACTIVES), SODIUM DIACETATE, CARAMEL COLOR, BHA, PROPYL GALLATE, CITRIC ACID.

Dietary Information

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

Notable micronutrients in FULLY COOKED BREAKFAST SAUSAGE include Sodium, Na (38% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 333 calories per 100 grams, FULLY COOKED BREAKFAST SAUSAGE gets 19% of its calories from protein, 5% from carbohydrates, and 78% from fat. This is moderately high, similar to many cooked grains and dairy products.

Compare FULLY COOKED BREAKFAST SAUSAGE

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