Steidinger Meat Processing — ITALIAN SAUSAGE, ITALIAN
* 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 | 0 MG | 0% | |
| Iron, Fe | 0.5 MG | 3% | |
| Sodium, Na | 686 MG | 30% |
Nutrition Highlights
- Good source of protein with 17.1g per 100g.
- Good source of Sodium, Na (30% DV).
About ITALIAN SAUSAGE, ITALIAN
Bird Farm Italian sausage by Steidinger Meat Processing is a fresh pork sausage seasoned with salt, spices, paprika, garlic powder, and MSG. Per 100g it delivers 286 calories, 17.1g protein, no carbohydrates, and 24.3g fat. Propylene glycol is used as a moisture carrier for spice distribution — a food-safe humectant. BHT and citric acid protect flavor freshness. The zero-carb formulation reflects the absence of fillers or binders. A fresh sausage format needing thorough cooking before consumption. The paprika gives mild color and sweetness typical of Italian-style sausage; the formula lacks fennel explicitly but spice blend may include it. Contains pork and MSG. Naturally gluten-free if no wheat-based casings are used.
Ingredients
FRESH PORK, WATER, SALT, SPICES, PAPRIKA, MONOSODIUM GLUTAMATE, GARLIC POWDER, PROPYLENE GLYCOL, BHT, CITRIC ACID (ADDED TO PROTECT FLAVOR).
Dietary Information
ITALIAN SAUSAGE, ITALIAN is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.
Notable micronutrients in ITALIAN SAUSAGE, ITALIAN include Sodium, Na (30% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 286 calories per 100 grams, ITALIAN SAUSAGE, ITALIAN gets 24% of its calories from protein, 0% from carbohydrates, and 76% from fat. This is moderately high, similar to many cooked grains and dairy products.
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