Sausage, smoked link sausage, pork
Category: Sausages & Luncheon Meats
Nutrition Highlights
Serving Size
Calories
211
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 | 173 (81.7%) |
| Protein | 33 (15.4%) |
| Carbohydrate | 2.6 (1.2%) |
| Total | 211 (100%) |
Serving: 1 link (4" long x 1-1/8" dia) [68g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 38 (56.5%) |
| Fat | 19 (28.2%) |
| Protein | 8.2 (12.0%) |
| Ash | 2.1 (3.1%) |
| Carbohydrate | 0.6 (0.9%) |
| Total | 68 (100%) |
Serving: 1 link (4" long x 1-1/8" dia) [68g]
Benefits
-
A good source of protein, with around 12 grams of protein per sausage link. Protein helps build and repair muscles
-
Contains various B vitamins like niacin, riboflavin, and vitamin B12 which support energy production and red blood cell formation
-
Provides minerals like iron, zinc, and selenium. Iron helps carry oxygen in the blood while zinc supports immune function
-
Smoked sausage contains heart-healthy unsaturated fats when consumed in moderation
-
The smoking process used in smoked sausage adds flavor from wood smoke and may contain antioxidants
Risks
-
High in saturated fat and sodium which can increase risk of heart disease
-
Processed meats like sausage have been linked to increased risk of certain cancers due to the presence of nitrates and nitrites
-
Highly processed meats are low in nutrients and fiber compared to less processed or unprocessed meats
-
Pork sausage may contain pathogens like salmonella depending on handling and preparation
-
Excess consumption can contribute to weight gain due to high calorie and fat content
Additional Information
Sausage, specifically smoked link sausage made from pork, is a popular food product enjoyed by many. It is important to understand the nutritional benefits and risks associated with consuming this item to make informed dietary choices.
First, let's explore the nutritional benefits of pork sausage. Pork is a good source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones in the body. Protein also helps to promote satiety, making you feel fuller for longer periods, which can be beneficial for weight management.
Pork sausage also provides various essential vitamins and minerals. It contains B vitamins like thiamin, riboflavin, niacin, and vitamin B12, which play crucial roles in energy production, brain function, and red blood cell formation. Additionally, pork sausage is a decent source of minerals such as iron, zinc, and selenium. Iron is necessary for oxygen transport, while zinc and selenium support immune function and act as antioxidants in the body.
However, it is important to note that there are certain risks associated with consuming pork sausage. One of the primary concerns is its high saturated fat and sodium content. Saturated fats, found in animal products like pork, can raise cholesterol levels and increase the risk of heart disease if consumed in excess. Therefore, it is recommended to moderate the intake of sausage and opt for leaner cuts of pork or poultry alternatives more often.
Furthermore, processed meats like smoked link sausage may contain additives, preservatives, and high levels of sodium. Sodium is commonly used in processed meats for flavoring and preservation purposes, but excessive sodium intake can lead to high blood pressure and an increased risk of cardiovascular diseases. It is crucial to read labels and choose lower sodium options or consider making homemade sausages with leaner cuts of pork and minimal additives.
Another consideration is that sausage, especially smoked link sausage, may also contain nitrates or nitrites. These compounds are used as preservatives and to enhance the color and flavor of the meat. While the consumption of nitrates and nitrites from natural sources like vegetables is generally considered safe, excessive intake from processed meats has been linked to an increased risk of certain cancers. Therefore, it is advisable to consume sausage in moderation and balance it with a variety of other whole, unprocessed foods.
In conclusion, smoked link sausage made from pork can provide a good source of protein, essential vitamins, and minerals. However, it is important to be aware of the risks associated with its high saturated fat, sodium, and potential additives. Moderation and choosing leaner cuts of pork or alternative protein sources are recommended for a well-balanced and nutritious diet. As always, consulting with a registered dietitian or nutrition expert can provide personalized advice based on individual dietary needs and health goals.