Thuringer, cervelat, summer sausage, beef, 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 | 16.6 MG | 18% | |
| Thiamin | 0.2 MG | 13% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 4.3 MG | 27% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 78.9 MG | 14% | |
| Vitamin B-12 | 5.5 UG | 229% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 1.1 UG | 6% | |
| Vitamin K (phylloquinone) | 1.3 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 111 MG | 9% | |
| Potassium, K | 260 MG | 6% | |
| Sodium, Na | 1,300 MG | 57% | |
| Zinc, Zn | 2.6 MG | 23% | |
| Copper, Cu | 0.2 MG | 17% | |
| Selenium, Se | 20.3 UG | 37% |
Nutrition Highlights
- Good source of protein with 17.5g per 100g.
- Rich source of Sodium, Na (57% of Daily Value per 100g).
- Good source of Zinc, Zn (23% DV).
- Good source of Selenium, Se (37% DV).
- Good source of Riboflavin (25% DV).
- Good source of Niacin (27% DV).
About Thuringer, cervelat, summer sausage, beef, pork
This cured meat product is a type of fermented sausage traditionally made from a combination of beef and pork. The preparation involves grinding the meats with spices, stuffing them into casings, and allowing them to ferment and dry-cure over time. This process gives the sausage its characteristic tangy flavor and firm texture. The fermentation also helps preserve the meat without requiring refrigeration until after opening.
Nutritionally, this sausage is notably high in protein, providing about 17.5 grams per 100-gram serving, making it a substantial source of this macronutrient. However, it is also high in fat, with 30.4 grams per 100 grams, and contains no dietary fiber. The carbohydrate content is relatively low at 3.3 grams. Due to its preservation method and ingredients, it can be quite salty and may contain nitrates or nitrites, so those monitoring sodium intake or avoiding processed meats may want to consume it in moderation.
In the kitchen, this sausage is versatile and convenient. It can be sliced and eaten cold as part of a charcuterie board or sandwich, or diced into salads and pasta dishes for added flavor. It also holds up well to cooking, making it a good addition to stews, casseroles, or as a pizza topping. Its bold, savory taste pairs well with cheeses, pickles, and hearty breads, making it a popular choice for snacks and quick meals.
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