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Cooking sausages (cut)
David Janitzek
April 17, 2024
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Cooking sausages (cut)
Allergens
-
Occasions
-
Types
Fleisch- und Wurstwaren/Kochwurstware
Statistic
Nutritional composition 100g
Proteins
20%
15.4g / 95.05 g
Fats
30%
23.5g / 63.37 g
Carbohydrates
50%
1.1g / 105.61 g
Kcal
277.5Kcal / 1901.02 Kcal
Nutrients
Nutritional composition 100g
Alcohol
0.1g g
Protein
15.4g / 95.05 g
Chlorine
1020mg / 2300 mg
Cholesterol
93mg mg
Sugar
1g / 50 g
Zinc
2.4mg / 10 mg
Phosphorus
110mg / 700 mg
Iodine
3.9µg / 150 µg
Carotene Beta
5µg µg
Ascorbic acid - Vitamin C
10.6mg / 110 mg
Fatty monounsaturated
10.7g g
Fatty saturated
8.6g g
Fatty polyunsaturated
2.8g g
Magnesium
11mg / 350 mg
Natron
1030mg / 1500 mg
Retinol
991µg µg
Selenium
1µg / 70 µg
Salt
2.6mg / 1500 mg
Fat
23.5g / 142.58 g
Calcium
25mg / 1000 mg
Vitamin B1 (Thiamin)
0.18mg / 1.1 mg
Vitamin B12 (Cobalamin)
3.49µg / 4 µg
Vitamin B2 (Riboflavin)
0.45mg / 1.4 mg
Vitamin B3 (Niacin - pp)
3.92mg / 15 mg
Vitamin B5 (Pantothenic acid)
0.85mg / 5 mg
Vitamin B6 (Pyridoxine)
0.18mg / 1.6 mg
Vitamin B9 (Folate)
12.5µg / 300 µg
Vitamin K
180µg / 70 µg
Vitamin A
992µg / 800 µg
Vitamin A - A RE
992µg / 850 µg
Water
59.8g g
Carbohydrate
1.1g / 237.63 g
Iron
8.7mg / 15 mg
Comments
The author of the food is
Schweizer Nährwertdatenbank
The original language of creation is German. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.
