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Premio, HOT ITALIAN SAUSAGE, HOT ITALIAN
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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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 24 MG | 2% | |
| Iron, Fe | 0.9 MG | 5% | |
| Sodium, Na | 812 MG | 35% |
Nutrition Highlights
- Excellent source of protein with 20g per 100g, great for muscle building and recovery.
- Good source of Sodium, Na (35% DV).
About HOT ITALIAN SAUSAGE, HOT ITALIAN
Premio Hot Italian Sausage by Premio Foods is a fresh pork sausage seasoned with paprika, red pepper, fennel, and spices, with potassium chloride used as a salt alternative component. Per 100g it provides 329 calories, 20g of protein, 2.4g of carbohydrates, and 25.9g of fat. The ingredient list is lean: pork with less than 2% sugar, water, salt, and flavorings. This sausage is intended for grilling, pan-frying, or use in pasta dishes and sandwiches where an assertive fennel-heat character is desired.
Ingredients
PORK, LESS THAN 2% OF THE FOLLOWING: SUGAR, WATER, SALT, PAPRIKA, SPICES (INCLUDING RED PEPPER & FENNEL), POTASSIUM CHLORIDE, NATURAL FLAVORS, EXTRACTIVES OF PAPRIKA.
Dietary Information
HOT ITALIAN SAUSAGE, HOT ITALIAN is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in HOT ITALIAN SAUSAGE, HOT ITALIAN include Sodium, Na (35% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 329 calories per 100 grams, HOT ITALIAN SAUSAGE, HOT ITALIAN gets 24% 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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