Sausage, chicken, beef, pork
Category: Sausages & Luncheon Meats Characteristics: Skinless Method: Smoked
Nutrition Highlights
Serving Size
Calories
181
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 | 108 (59.6%) |
| Protein | 46 (25.2%) |
| Carbohydrate | 27 (15.0%) |
| Total | 181 (100%) |
Serving: 1 link [84g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 51 (60.5%) |
| Fat | 12 (14.3%) |
| Protein | 11 (13.6%) |
| Carbohydrate | 6.8 (8.1%) |
| Ash | 2.9 (3.5%) |
| Total | 84 (100%) |
Serving: 1 link [84g]
Benefits
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High in protein, providing around 20 grams of protein per 100 grams. Protein helps build and repair muscles and tissues
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A good source of B vitamins like niacin, vitamin B6, and selenium. These support energy production and metabolism
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Contains zinc and phosphorus which support bone and immune health
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Smoked varieties may contain compounds that have antioxidant and anti-inflammatory properties
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Low in carbs and a good source of calories and satiety for those watching their weight or carbohydrate intake
Risks
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High in sodium which can increase blood pressure. One sausage serving contains around 400-500mg of sodium
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High in saturated fat and calories. One sausage serving contains around 7-10g of fat and 80-100 calories
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Processed meat has been linked to increased risks of certain cancers. The smoking process used can produce carcinogenic compounds
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Lacks dietary fiber which is important for digestive and heart health
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May contain preservatives like sodium nitrite which has been linked to increased cancer risk when eaten in large amounts
Additional Information
Sausage, chicken, beef, pork, skinless, smoked is a food product that combines various meats and flavors. While it can be a tasty addition to meals, it is important to consider the nutritional benefits and risks associated with consuming this item.
Starting with the nutritional benefits, sausage made from chicken, beef, pork, and without the skin can provide a decent amount of protein. Protein is essential for the growth, repair, and maintenance of body tissues, including muscles, skin, and organs. It also plays a vital role in the production of enzymes, hormones, and antibodies. Including protein in our diet helps promote satiety and aids in weight management.
Additionally, smoked sausage can offer a unique flavor profile. Smoking meats can enhance their taste and aroma, making it an appealing choice for many individuals. However, it is important to note that the smoking process can also introduce certain risks.
On the other hand, there are several risks associated with consuming sausage, chicken, beef, pork, skinless, smoked. One significant concern is the high sodium content often found in processed meats like sausages. High sodium intake has been linked to an increased risk of high blood pressure, heart disease, and stroke. Therefore, individuals with hypertension or other cardiovascular conditions should be cautious with their sausage consumption.
Furthermore, processed meats like sausages have been associated with an increased risk of certain diseases, particularly colorectal cancer. The World Health Organization (WHO) has classified processed meats as Group 1 carcinogens, meaning they are known to cause cancer. The risk is believed to be primarily due to the presence of nitrates and nitrites, which are commonly used as preservatives in processed meats.
Moreover, sausages are often high in saturated fat, which can contribute to elevated cholesterol levels and increase the risk of heart disease. Excessive consumption of saturated fats has been linked to atherosclerosis, a condition characterized by the buildup of plaque in the arteries, leading to reduced blood flow and an increased risk of heart attacks and strokes.
To mitigate the risks associated with sausage consumption, it is advisable to opt for leaner cuts of meat and limit intake to moderate amounts. Choosing chicken or turkey sausage instead of beef or pork can help reduce saturated fat content. Additionally, selecting sausages without added nitrates or nitrites can be a healthier choice.
In conclusion, sausage, chicken, beef, pork, skinless, smoked is a food product that offers protein and a unique flavor. However, it is important to be aware of the potential risks associated with consuming processed meats. High sodium content, increased risk of cardiovascular diseases, and the potential for cancer due to the presence of nitrates and nitrites are factors to consider. Moderation and selecting leaner options can help individuals enjoy sausage as part of a balanced diet while minimizing potential health risks.