Pork sausage, link/patty
Category: Sausages & Luncheon Meats Characteristics: Reduced Fat, Unprepared
Nutrition Highlights
Serving Size
Calories
184
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 | 127 (68.9%) |
| Protein | 57 (31.0%) |
| Carbohydrate | 0.7 (0.4%) |
| Total | 184 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 55 (64.2%) |
| Protein | 14 (16.8%) |
| Fat | 14 (16.6%) |
| Ash | 1.9 (2.3%) |
| Carbohydrate | 0.2 (0.2%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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A source of high quality protein. Protein helps build and repair tissues throughout the body
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Contains B vitamins like niacin, riboflavin, vitamin B6 and B12 which are important for energy production and red blood cell formation
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Reduced fat variety is lower in saturated fat and calories compared to regular pork sausage which helps with weight management
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Contains iron and zinc which are important for oxygen transport and immune function respectively
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A good source of selenium which is an antioxidant and plays a role in thyroid function
Risks
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High in sodium which can increase blood pressure. Processed meats like sausage are linked to increased risks of heart disease and diabetes
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Contains preservatives like sodium nitrite which have been linked to cancer. Reduced fat versions may contain more preservatives
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High in saturated fat and cholesterol which can raise blood cholesterol levels and increase heart disease risk
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May contain chemicals like BPA in the casings which have been linked to health issues like infertility and early puberty
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Links to higher calorie and fat intake if consumed in large amounts without limiting portions or accounting for calories in overall diet
Additional Information
Pork sausage, whether in link or patty form, is a popular meat product enjoyed by many individuals. When considering the nutritional benefits and risks of pork sausage, it is important to focus on the specific type mentioned: reduced fat and unprepared. This means that the primary attribute of this food product is its reduced fat content, which may have both positive and negative implications for health.
Starting with the nutritional benefits, reduced fat pork sausage offers a lower fat content compared to regular pork sausage. This reduction in fat can be advantageous for individuals aiming to manage their weight or maintain a healthy heart. High levels of saturated fat, commonly found in fatty meats, can contribute to an increased risk of heart disease. By choosing reduced fat pork sausage, individuals can still enjoy the flavors and textures of sausage while reducing their saturated fat intake.
Additionally, pork sausage is a good source of protein, an essential macronutrient that supports various bodily functions. Protein is crucial for building and repairing tissues, producing enzymes and hormones, and maintaining a healthy immune system. Including a moderate amount of pork sausage in a balanced diet can contribute to meeting daily protein requirements.
On the other hand, there are some risks associated with pork sausage, even when it is labeled as reduced fat. Firstly, processed meats like sausage are often high in sodium. Excessive sodium intake can lead to high blood pressure, which is a risk factor for heart disease. Therefore, individuals with hypertension or those aiming to reduce their sodium intake should be cautious when consuming pork sausage and consider other lower-sodium options.
Furthermore, although reduced fat pork sausage may be lower in fat compared to regular sausage, it is still a processed meat product. Processed meats have been linked to an increased risk of certain diseases, including colorectal cancer. The World Health Organization (WHO) has classified processed meats as Group 1 carcinogens, meaning they are known to cause cancer. Therefore, it is advisable to consume processed meats, including reduced fat pork sausage, in moderation as part of a varied and balanced diet.
Lastly, individuals with specific dietary restrictions or preferences should be aware that pork sausage is derived from pork, which is not suitable for those following religious or cultural dietary guidelines. Additionally, individuals who follow a vegetarian or vegan diet should avoid pork sausage altogether.
In conclusion, reduced fat pork sausage, whether in link or patty form, offers some nutritional benefits such as being a good source of protein and having a lower fat content compared to regular sausage. However, it is important to consider the risks associated with processed meats, including the potential high sodium content and the classification of processed meats as carcinogens. As with any food, moderation and balance are key when incorporating reduced fat pork sausage into a healthy diet.