BAR S — HOT LINKS SAUSAGE, CHICKEN AND PORK
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 80 MG | 6% | |
| Iron, Fe | 1.9 MG | 11% | |
| Sodium, Na | 840 MG | 37% |
Nutrition Highlights
- Good source of protein with 10.7g per 100g.
- Good source of Sodium, Na (37% DV).
About HOT LINKS SAUSAGE, CHICKEN AND PORK
A spiced smoked sausage from Bar S made with mechanically separated chicken and pork, carrying a cayenne-forward heat profile. Per 100g: 240 kcal, 10.7g protein, 8g carbs, 18.7g fat. Ingredients include pork hearts, dextrose, and a combination of potassium lactate and sodium diacetate for preservation alongside sodium nitrite. Annatto, paprika oleoresin, and Red 3 contribute color. Fat content is high relative to protein, which is typical for this style of smoked link. Suitable for grilling, pan-frying, or adding to beans and rice dishes. Not appropriate for those avoiding mechanically separated poultry.
Ingredients
INGREDIENTS: MECHANICALLY SEPARATED CHICKEN, PORK, WATER, PORK HEARTS, DEXTROSE, CONTAINS 2% OR LESS OF THE FOLLOWING: BEEF, SALT, POTASSIUM CHLORIDE, MODIFIED CORN STARCH, CORN SYRUP, POTASSIUM LACTATE, POTASSIUM ACETATE, SODIUM DIACETATE, FLAVORINGS, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, OLEORESIN OF PAPRIKA, ANNATTO, RED 3, IRON OXIDE.
Dietary Information
Notable micronutrients in HOT LINKS SAUSAGE, CHICKEN AND PORK include Sodium, Na (37% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 240 calories per 100 grams, HOT LINKS SAUSAGE, CHICKEN AND PORK gets 18% of its calories from protein, 13% from carbohydrates, and 70% from fat. This is moderately high, similar to many cooked grains and dairy products.
Compare BAR S — HOT LINKS SAUSAGE, CHICKEN AND PORK
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