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PORK SAUSAGE LINKS, MAPLE

Frozen Appetizers & Hors D'oeuvres Finlay Extracts & Ingredients USA, Inc. Branded
309 Calories
14.6g Protein
3.6g Carbs
25.5g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 309
% Daily Value*
Total Fat 25.5g 33%
Saturated Fat 9.1g 45%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 818mg 36%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0g 0%
Total Sugars 1.8g
Protein 14.6g 29%
Vitamin D 0mcg 0%
Calcium 36mg 3%
Iron 0.7mg 4%
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 14.6g 33%
Carbs 3.6g 8%
Fat 25.5g 59%

Vitamins

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

Minerals

Nutrient Amount % DV
Calcium, Ca 36 MG 3%
Iron, Fe 0.7 MG 4%
Sodium, Na 818 MG 36%

Nutrition Highlights

  • Good source of protein with 14.6g per 100g.
  • Good source of Sodium, Na (36% DV).

About PORK SAUSAGE LINKS, MAPLE

PORK SAUSAGE LINKS, MAPLE is a calorie-dense food with 309 calories per 100-gram serving. Its primary macronutrient source is fat, providing 14.6g of protein, 3.6g of carbohydrates, and 25.5g of fat. This food belongs to the Frozen Appetizers & Hors D'oeuvres category.

Ingredients

PORK, SALT, WATER, DEXTROSE, SUGAR, SPICES, NATURAL AND ARTIFICIAL MAPLE FLAVORS (SUGAR, CORN SYRUP, WATER, NATURAL AND ARTIFICIAL FLAVORS, MALTODEXTRIN, BENZYL ALCOHOL) IN A COLLAGEN CASING.

Dietary Information

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

Notable micronutrients in PORK SAUSAGE LINKS, MAPLE include Sodium, Na (36% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 309 calories per 100 grams, PORK SAUSAGE LINKS, MAPLE gets 19% of its calories from protein, 5% from carbohydrates, and 74% from fat. This is moderately high, similar to many cooked grains and dairy products.

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