Sausage, pork and turkey, pre-cooked
Category: Sausages & Luncheon Meats
Nutrition Highlights
Serving Size
Calories
195
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 | 157 (80.5%) |
| Protein | 27 (14.0%) |
| Carbohydrate | 8.3 (4.2%) |
| Total | 195 (100%) |
Serving: 1 serving [57g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 29 (50.7%) |
| Fat | 17 (30.6%) |
| Protein | 6.8 (12.0%) |
| Carbohydrate | 2.1 (3.6%) |
| Ash | 1.7 (3.0%) |
| Total | 57 (100%) |
Serving: 1 serving [57g]
Benefits
-
A good source of protein that provides amino acids essential for growth, repair and maintenance of muscle mass
-
Contains B vitamins like niacin, riboflavin, vitamin B6 and B12 which are important for energy production and red blood cell formation
-
A source of minerals like iron, zinc, phosphorus and selenium which support immune function and cellular health
-
Pre-cooked sausages save time in meal preparation compared to raw sausages that need to be cooked
-
The turkey and pork combination provides a mix of lean and fatty meat for balanced nutrition
Risks
-
High in sodium. Pre-cooked sausages tend to be high in sodium which can increase blood pressure risk over time
-
High in saturated fat and calories. Pork and turkey sausage tends to be high in saturated fat and calories which can contribute to weight gain and increased cholesterol levels
-
Processed meat. Regular consumption of processed meats like sausage has been linked to higher risks of certain cancers
-
Nitrates/nitrites. Some sausages contain nitrates/nitrites which have been linked to increased cancer risk and can form nitrosamines - compounds that may be carcinogenic
-
Lack of nutrients. Pre-cooked sausages are typically high in calories but low in nutrients. They provide little fiber, vitamins or minerals
Additional Information
Sausage, whether made from pork or turkey, is a popular food product enjoyed by many people around the world. It is a versatile ingredient that can be used in various dishes, such as breakfast sandwiches, pasta dishes, and casseroles. However, it is important to understand the nutritional benefits and risks associated with consuming pre-cooked sausage.
Starting with the nutritional benefits, sausage can be a good source of protein. Both pork and turkey sausages provide a significant amount of protein, which is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones in our bodies. Protein also helps to keep us feeling full and satisfied, making it beneficial for weight management.
Additionally, sausages can contain important vitamins and minerals. Pork sausages, for example, are a source of B vitamins, including thiamin, niacin, vitamin B6, and vitamin B12. These vitamins play a crucial role in energy production, nerve function, and red blood cell formation. Turkey sausages, on the other hand, are lower in fat and calories compared to pork sausages, making them a healthier alternative for individuals looking to reduce their overall calorie intake.
However, it is important to be aware of the potential risks associated with consuming pre-cooked sausages. One of the main concerns is their high sodium content. Sausages, especially processed ones, are often seasoned with salt and other sodium-containing additives to enhance flavor and extend shelf life. Excessive sodium intake can contribute to high blood pressure, which is a risk factor for heart disease and stroke. Therefore, individuals with hypertension or those following a low-sodium diet should consume sausages in moderation or opt for low-sodium varieties.
Another risk associated with sausages is their high saturated fat content. Both pork and turkey sausages can contain significant amounts of saturated fat, which can increase levels of LDL (bad) cholesterol in the blood and contribute to the development of heart disease. It is important to note that consuming excessive amounts of saturated fat from any source, including sausages, can have negative health implications. Therefore, it is recommended to choose leaner cuts of sausage or opt for turkey sausages, which generally have lower fat content compared to pork sausages.
Lastly, the processing and cooking methods of sausages can also pose potential risks. Some processed sausages may contain additives, such as nitrates and nitrites, which are used as preservatives but have been linked to an increased risk of certain cancers. Additionally, if sausages are not cooked thoroughly, they can harbor harmful bacteria like Salmonella or E. coli, which can cause foodborne illnesses. It is essential to handle and cook sausages properly, ensuring they are cooked to an internal temperature of at least 165°F (74°C) to kill any harmful bacteria.
In conclusion, sausages, whether made from pork or turkey, can provide a good source of protein and essential vitamins and minerals. However, they should be consumed in moderation due to their high sodium and saturated fat content. It is important to choose leaner varieties, opt for low-sodium options, and ensure proper cooking to minimize potential risks associated with consuming sausages. As with any food product, maintaining a balanced and varied diet is key to overall health and well-being.