Sausage, turkey, brown and serve
Category: Sausages & Luncheon Meats Characteristics: Reduced Fat Method: Cooked
Nutrition Highlights
Serving Size
Calories
262
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 | 119 (45.4%) |
| Protein | 87 (33.3%) |
| Carbohydrate | 56 (21.3%) |
| Total | 262 (100%) |
Serving: 1 cup [128g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 76 (59.6%) |
| Protein | 22 (17.0%) |
| Carbohydrate | 14 (10.9%) |
| Fat | 13 (10.3%) |
| Ash | 2.8 (2.2%) |
| Total | 128 (100%) |
Serving: 1 cup [128g]
Benefits
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It is a good source of protein, providing around 10 grams of protein per sausage link. Protein helps build and repair muscles and tissues
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It is low in fat compared to regular sausage, with around 3 grams of fat per link. This makes it a healthier choice for those watching their fat intake
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It is pre-cooked so it is convenient to heat and eat with minimal preparation needed. This makes it a quick protein option
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Turkey is generally lower in saturated fat than other meats like pork or beef. Saturated fat intake should be limited for a heart healthy diet
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The brown and serve style means it needs minimal cooking time in the microwave or oven. This saves time in meal preparation
Risks
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High in sodium which can increase blood pressure. One serving contains 450mg of sodium
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Processed meat like sausage has been linked to increased risk of certain cancers due to presence of preservatives like nitrates
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High in saturated fat and cholesterol despite being labeled reduced fat. One serving contains 5g of fat and 15mg of cholesterol
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May contain preservatives, artificial flavors and colors which are considered unhealthy by some experts
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Lack of fiber compared to whole foods like turkey breast meat alone
Additional Information
Sausage, turkey, reduced fat, brown and serve, cooked, is a food product that offers several nutritional benefits along with some potential risks. Let's explore these aspects in detail.
Starting with the nutritional benefits, turkey sausage is generally lower in fat and calories compared to traditional pork sausage. This makes it a healthier alternative for individuals looking to reduce their fat intake or manage their weight. The reduced fat content also contributes to a lower risk of developing heart disease, as excessive saturated fat intake is linked to increased cholesterol levels and cardiovascular issues.
Turkey sausage is a good source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and maintaining overall health. Protein also helps to increase satiety, making it a valuable component for weight management and controlling hunger cravings.
Furthermore, turkey sausage contains various essential vitamins and minerals. It is particularly rich in B vitamins such as niacin, vitamin B6, and vitamin B12. These vitamins play vital roles in energy metabolism, brain function, and the production of red blood cells. Turkey sausage also provides minerals like iron, zinc, and selenium, which are important for immune function, growth, and development.
On the other hand, there are a few potential risks associated with turkey sausage, especially when considering the specific attributes mentioned. While reduced fat turkey sausage may be lower in overall fat content, it is important to note that it can still contain significant amounts of sodium. Processed meats, including sausage, often have higher sodium levels due to the addition of preservatives, flavorings, and seasonings. Excessive sodium intake can contribute to high blood pressure, water retention, and an increased risk of heart disease.
Additionally, the "brown and serve" attribute implies that the turkey sausage may undergo a cooking process that could involve high temperatures or frying in oil. This can lead to the formation of harmful compounds such as advanced glycation end products (AGEs) and polycyclic aromatic hydrocarbons (PAHs). These compounds have been associated with an increased risk of inflammation, oxidative stress, and certain types of cancer. Therefore, it is advisable to moderate the consumption of browned or fried turkey sausage to minimize exposure to these potential risks.
In summary, turkey sausage, specifically the reduced fat, brown and serve, cooked variety, offers several nutritional benefits. It is a leaner alternative to pork sausage, providing high-quality protein, essential vitamins, and minerals. However, it is important to be mindful of the potential risks associated with sodium content and the cooking methods used. As with any processed meat, moderation is key to maintaining a balanced and healthy diet.