Sausage, turkey, hot
Category: Sausages & Luncheon Meats Method: Smoked
Nutrition Highlights
Serving Size
Calories
88
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 | 44 (49.8%) |
| Protein | 34 (38.0%) |
| Carbohydrate | 10 (11.8%) |
| Total | 88 (100%) |
Serving: 2 oz [56g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 38 (68.5%) |
| Protein | 8.4 (15.0%) |
| Fat | 4.9 (8.8%) |
| Carbohydrate | 2.6 (4.7%) |
| Ash | 1.7 (3.1%) |
| Total | 56 (100%) |
Serving: 2 oz [56g]
Benefits
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A good source of protein, turkey sausage provides high-quality protein that can help support muscle growth and maintenance
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As a smoked meat product, it contains various B vitamins like niacin, vitamin B6, and riboflavin which are important for energy metabolism
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Being made from turkey meat, it is lower in saturated fat and cholesterol compared to other sausage varieties like pork or beef sausage
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The smoking process used in making hot smoked turkey sausage adds flavor from wood smoke and may contain antioxidants from the smoke
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It can be a versatile ingredient for breakfast sandwiches, pasta dishes, or as a snack on its own
Risks
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High in sodium which can increase blood pressure. One serving of turkey sausage contains around 500-700mg of sodium
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High in saturated fat and calories. One serving of turkey sausage contains around 7-10g of fat and 80-120 calories
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Processed meat. There is some evidence that regularly eating processed meats like hot dogs and sausage may increase risk of certain cancers
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Preservatives like sodium nitrite. Preservatives are added to smoked meats to prevent bacterial growth but have been linked to increased cancer risk
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Lack of nutrients. Processed meats are high in calories but lack fiber, vitamins and minerals. Choosing whole foods is more nutritious
Additional Information
Sausage, turkey, hot, smoked is a food product that offers both nutritional benefits and risks. Let's delve into these aspects to have a better understanding.
Starting with the nutritional benefits, turkey sausage is generally considered a healthier alternative to pork sausage due to its lower fat content. Turkey sausage is a good source of protein, which is essential for building and repairing tissues, producing enzymes and hormones, and supporting a healthy immune system. A 3-ounce serving of turkey sausage provides approximately 15 grams of protein.
Additionally, turkey sausage is relatively low in saturated fat compared to pork sausage. High saturated fat intake has been linked to an increased risk of heart disease and other chronic conditions. By choosing turkey sausage, individuals can reduce their saturated fat intake, which is beneficial for heart health.
Turkey sausage also contains essential vitamins and minerals. It is a good source of vitamin B12, which is important for the formation of red blood cells and the proper functioning of the nervous system. It also provides significant amounts of selenium, a mineral that acts as an antioxidant and supports thyroid function.
On the other hand, there are some risks associated with turkey sausage, particularly when it is hot and smoked. One concern is the sodium content. Processed meats, including sausage, are often high in sodium, which can contribute to high blood pressure and increase the risk of heart disease. Therefore, individuals with hypertension or heart conditions should be cautious when consuming hot and smoked turkey sausage and consider lower sodium alternatives.
Another potential risk is the presence of additives and preservatives. Some turkey sausages may contain nitrates or nitrites, which are used to enhance flavor and extend shelf life. However, these compounds can form nitrosamines, which are potentially carcinogenic. It is advisable to choose turkey sausages labeled as nitrate- or nitrite-free, or those with lower levels of these additives.
Furthermore, the smoking process used in hot and smoked turkey sausage can lead to the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). These compounds are formed when meat is cooked at high temperatures and can be harmful when consumed in excess. To minimize exposure to PAHs and HCAs, it is recommended to cook turkey sausage at lower temperatures or choose alternative cooking methods such as baking or grilling.
In conclusion, turkey sausage, specifically the hot and smoked variety, offers some nutritional benefits such as being a good source of protein, lower in saturated fat compared to pork sausage, and containing essential vitamins and minerals. However, it is important to be mindful of the potential risks, including high sodium content, additives and preservatives, as well as the formation of harmful compounds during the smoking process. As with any food, moderation and choosing high-quality, minimally processed options are key to enjoying the benefits while minimizing the risks associated with turkey sausage.