Sausage, Polish, pork and beef
Category: Sausages & Luncheon Meats Method: Smoked
Nutrition Highlights
Serving Size
Calories
229
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 | 182 (79.5%) |
| Protein | 37 (16.1%) |
| Carbohydrate | 6.0 (2.6%) |
| Total | 229 (100%) |
Serving: 1 serving 2.67 oz [76g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 43 (56.6%) |
| Fat | 20 (26.6%) |
| Protein | 9.2 (12.1%) |
| Ash | 2.1 (2.8%) |
| Carbohydrate | 1.5 (2.0%) |
| Total | 76 (100%) |
Serving: 1 serving 2.67 oz [76g]
Benefits
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Good source of protein, with around 15g per 100g serving. Protein helps build and repair muscles
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Contains B vitamins like niacin, riboflavin and vitamin B12 which are important for energy production and red blood cell formation
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Smoked meats contain compounds called polycyclic aromatic hydrocarbons (PAHs) which studies suggest may have anticancer properties
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Provides minerals like iron, zinc and phosphorus which support various functions in the body
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Fat content of around 30g per 100g serving consists of saturated and unsaturated fats which provide energy and essential fatty acids
Risks
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High in saturated fat and sodium which can increase risk of heart disease
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Processed meat has been classified as carcinogenic and linked to increased risk of certain cancers like colorectal cancer
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High in preservatives like nitrates which are linked to increased cancer risk when consumed in large amounts
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Smoked foods may contain chemicals produced during the smoking process that are carcinogenic
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High in calories and fat which can contribute to weight gain and obesity if consumed in excess of daily calorie needs
Additional Information
Sausage, Polish, pork and beef, smoked, is a popular food product enjoyed by many individuals worldwide. It is important to understand the nutritional benefits and risks associated with consuming this specific type of sausage.
Starting with the nutritional benefits, sausage, Polish, pork and beef, smoked, provides a good source of protein. Protein is essential for the growth, repair, and maintenance of tissues in our body. It also plays a crucial role in the production of enzymes, hormones, and antibodies. Consuming an adequate amount of protein is particularly important for individuals who engage in physical activity or are looking to build and maintain muscle mass.
Additionally, this type of sausage contains various vitamins and minerals. It is a good source of B vitamins, including thiamin (B1), riboflavin (B2), niacin (B3), and vitamin B12. These vitamins are involved in energy metabolism, nerve function, and the production of red blood cells. Sausage also provides minerals such as iron, zinc, and selenium. Iron is vital for oxygen transport in the body, while zinc and selenium contribute to immune function and act as antioxidants.
However, it is essential to be aware of the potential risks associated with consuming sausage, Polish, pork and beef, smoked. Firstly, this type of sausage is typically high in saturated fat and cholesterol. Excessive intake of saturated fat and cholesterol has been linked to an increased risk of heart disease, high blood pressure, and stroke. Therefore, moderation is key when including this food product in your diet.
Moreover, smoked sausages often contain added sodium. High sodium intake can contribute to hypertension and increase the risk of cardiovascular diseases. It is crucial to be mindful of your overall sodium intake, especially if you have existing health conditions such as hypertension or kidney problems.
Furthermore, processed meats like sausage, Polish, pork and beef, smoked, have been associated with an increased risk of certain cancers, particularly colorectal cancer. The processing of meats involves various techniques such as smoking, curing, and adding preservatives, which can lead to the formation of potentially harmful compounds. It is advisable to limit the consumption of processed meats and opt for healthier protein sources like lean meats, poultry, fish, legumes, and plant-based proteins.
In conclusion, sausage, Polish, pork and beef, smoked, provides a good source of protein and essential vitamins and minerals. However, it is important to consume this type of sausage in moderation due to its high saturated fat, cholesterol, and sodium content. Additionally, the consumption of processed meats has been associated with an increased risk of certain health conditions, including heart disease and cancer. It is recommended to prioritize a balanced and varied diet, incorporating a wide range of nutrient-dense foods while limiting the intake of processed meats.