Sausage, beef, cured, cooked, smoked
* 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% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 3.2 MG | 20% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 1.9 UG | 78% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 105 MG | 8% | |
| Potassium, K | 176 MG | 4% | |
| Sodium, Na | 1,131 MG | 49% | |
| Zinc, Zn | 2.8 MG | 25% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 14.6 UG | 27% |
Nutrition Highlights
- Good source of protein with 14.1g per 100g.
- Good source of Sodium, Na (49% DV).
- Good source of Zinc, Zn (25% DV).
- Good source of Selenium, Se (27% DV).
- Good source of Niacin (20% DV).
- Rich source of Vitamin B-12 (78% of Daily Value per 100g).
About Sausage, beef, cured, cooked, smoked
This savory cured meat is a popular protein source known for its rich, smoky flavor and firm texture. Made from ground beef that's been seasoned, cured, and smoked, it offers a concentrated source of calories and fat compared to many other meats. With nearly 27 grams of fat per 100 grams, including a significant portion of saturated fat, it's a food best enjoyed in moderation. The protein content, at 14.1 grams per serving, provides essential amino acids for muscle repair and maintenance, but the lack of fiber and presence of added sodium from the curing process are important considerations for those monitoring their heart health or sodium intake.
In the kitchen, this cured beef is versatile and can be used to add depth to a variety of dishes. It's often sliced thin and served cold in sandwiches or charcuterie boards, or diced and sautéed to enrich stews, casseroles, and breakfast hashes. Its smoky flavor also makes it a favorite for flavoring beans, soups, and even certain pasta dishes. Because of its high fat and sodium content, pairing it with plenty of vegetables or whole grains can help balance out a meal. Whether used as a main protein or as a flavor enhancer, it's a convenient and tasty option—just be mindful of portion sizes and frequency to keep your diet in check.
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