Pork sausage, link/patty
Category: Sausages & Luncheon Meats Method: Fully Cooked, Microwaved
Nutrition Highlights
Serving Size
Calories
131
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 113 (85.8%) |
| Protein | 18 (13.8%) |
| Carbohydrate | 0.7 (0.6%) |
| Total | 131 (100%) |
Serving: 1 patty [30g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Fat | 13 (41.7%) |
| Water | 12 (39.6%) |
| Protein | 4.5 (15.1%) |
| Ash | 0.9 (3.1%) |
| Carbohydrate | 0.2 (0.6%) |
| Total | 30 (100%) |
Serving: 1 patty [30g]
Benefits
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A good source of protein, with around 12 grams of protein per sausage link or patty. Protein helps build and repair muscles
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Contains B vitamins like niacin, riboflavin, and vitamin B12 which support energy production and red blood cell formation
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Provides minerals like iron, zinc and phosphorus that support various functions in the body like oxygen transport, immune function and bone health
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Can be a source of saturated fat but fully cooked microwaved sausages may have some fat drained off, reducing the saturated fat content
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Versatile food that can be part of a balanced breakfast or added to meals like pasta dishes for flavor and extra protein
Risks
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High in saturated fat and sodium which can increase risk of heart disease if consumed in large amounts regularly
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Processed meats like sausage have been linked to increased risk of certain cancers due to the presence of preservatives and cooking byproducts
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Microwaving can create heterocyclic amines in meat that are potential carcinogens when the meat is cooked at high temperatures
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Highly processed meats like sausage tend to be low in nutrients and fiber compared to whole cuts of meat
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Depending on ingredients, sausage can be high in calories, fat and sodium which can contribute to weight gain if overconsumed
Additional Information
Pork sausage, whether in link or patty form, is a popular and versatile food product enjoyed by many. However, it is important to consider both the nutritional benefits and risks associated with consuming this item.
Starting with the nutritional benefits, pork sausage can be a good source of protein. Protein plays a crucial role in the body, as it is essential for the growth, repair, and maintenance of tissues. Consuming an adequate amount of protein is particularly important for muscle development and overall health.
Additionally, pork sausage provides essential vitamins and minerals. It contains B vitamins such as thiamin, riboflavin, niacin, and vitamin B12. These vitamins are involved in various bodily functions, including energy production, nerve function, and red blood cell formation. Pork sausage also contains minerals like iron, zinc, and selenium. Iron is essential for oxygen transport and plays a vital role in preventing iron-deficiency anemia, while zinc and selenium contribute to immune function and act as antioxidants.
However, it is crucial to be aware of the potential risks associated with pork sausage consumption. One of the main concerns is its high fat content, particularly saturated fat. Saturated fat has been linked to an increased risk of heart disease, as it can raise levels of LDL (bad) cholesterol in the blood. Excessive intake of saturated fat should be avoided, and it is recommended to consume it in moderation as part of a balanced diet.
Moreover, pork sausage may contain additives such as sodium and preservatives. Sodium is a mineral necessary for various bodily functions, including fluid balance and nerve function. However, excessive sodium intake can contribute to high blood pressure, which is a risk factor for heart disease. Additionally, some processed pork sausages may contain high levels of sodium as a result of the manufacturing process. Therefore, it is important to read food labels and choose lower-sodium options or moderate portion sizes.
Another risk associated with pork sausage consumption is the potential presence of nitrites and nitrates. These compounds are commonly used as preservatives in processed meats, including sausage, to prevent bacterial growth and enhance color and flavor. However, when consumed in large amounts or in combination with certain substances, nitrites and nitrates can form nitrosamines, which are known to be carcinogenic. To minimize this risk, it is advisable to choose sausage products that are free from added nitrites and nitrates or those with lower levels.
In conclusion, pork sausage, whether fully cooked and microwaved in link or patty form, offers nutritional benefits such as protein, essential vitamins, and minerals. However, it is important to be mindful of the risks associated with its consumption, including high saturated fat content, sodium, and potential additives like nitrites and nitrates. As with any food, moderation and making informed choices are key to maintaining a balanced and nutritious diet.