Italian Sausage, cooked
Calories and Nutrition Facts per Serving
X
-
230
Calories -
18.3 g
Fat -
2.9 g
Carbs -
12.8 g
Protein
| Nutrition Facts | per Serving | % DV |
|---|---|---|
| Caloric Value |
230 kcal
965 kJ
|
11.5 % |
| Fat |
18.3 g
|
28.2 % |
| Saturated Fats |
6.5 g
|
29.4 % |
| Monounsaturated Fats |
8.6 g
|
29.5 % |
| Polyunsaturated Fats |
2.3 g
|
15.7 % |
| Carbohydrates |
2.9 g
|
1.1 % |
| Sugars |
0.6 g
|
1.2 % |
| Protein |
12.8 g
|
17.5 % |
| Dietary Fiber |
< 0.1 g
|
< 0.1 % |
| Cholesterol |
38.2 mg
|
127.3 % |
| Sodium |
0.8 g
|
0.1 % |
| Water |
31.6 g
|
1.6 % |
| Vitamins | per Serving | % DV |
|---|---|---|
| Vitamin A | < 0.1 mg | 0.8 % |
| Vitamin B1 | 0.4 mg | 37.9 % |
| Vitamin B11 | < 0.1 mg | 0.8 % |
| Vitamin B12 | < 0.1 mg | 34.8 % |
| Vitamin B2 | 0.2 mg | 11.2 % |
| Vitamin B3 | 2.8 mg | 17.4 % |
| Vitamin B5 | 0.0 mg | 0.0 % |
| Vitamin B6 | 0.2 mg | 15.8 % |
| Vitamin C | < 0.1 mg | < 0.1 % |
| Vitamin D | < 0.1 mg | < 0.1 % |
| Vitamin E | 0.2 mg | 1.4 % |
| Vitamin K | < 0.1 mg | < 0.1 % |
| Minerals | per Serving | % DV |
|---|---|---|
| Calcium | 14.1 mg | 1.4 % |
| Copper | < 0.1 mg | 5.4 % |
| Iron | 1.0 mg | 6.4 % |
| Magnesium | 12.1 mg | 4.0 % |
| Manganese | 0.0 mg | 0.0 % |
| Phosphorus | 113.9 mg | 16.3 % |
| Potassium | 203.7 mg | 10.2 % |
| Selenium | < 0.1 mg | 49.1 % |
| Zinc | 1.6 mg | 22.9 % |
How to burn 230 calories?
-
Walking
69 min -
Running
22 min -
Swimming
40 min -
Cycling
60 min
Calorie Breakdown
Food Information
Per 100 g / mL serving the food "Italian Sausage, cooked" within the category "Sausage" has a total of 344.0 calories and the following nutrition facts: 19.1 g protein, 4.3 g carbs and 27.3 g fat. All other nutritional information like vitamins and minerals you can find above within the calorie chart for the food "Italian Sausage, cooked".
The nutritional information for this food were collected for the first time on 2014-04-15. The values have been updated the last time on 2014-04-15. Our main data sources are nutritional information on producer’s websites, food packaging and the USDA National Nutrient Database for Standard Reference (Release 21).