Sausage, turkey, fresh, raw
1 serving (57 g): 88 kcal, 10.7 g protein, 0.3 g carbohydrate and 4.6 g fat.
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Nutrition Facts
Serving size1 serving (57 g)
Amount per serving
Calories90
% Daily Value*
| Total Fat 4.5g | 6% |
|---|---|
| Saturated Fat 1g | 6% |
| Trans Fat 0g | |
| Cholesterol 45mg | 14% |
| Sodium 340mg | 15% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Includes Added Sugars 0g | 0% |
| Protein 11g | 21% |
| Vitamin D — | |
| Calcium 10mg | 0% |
| Iron 0.7mg | 4% |
| Potassium 150mg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means USDA has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 1 serving (57 g) gives you
High in Protein (21% DV), Vitamin B12 (31% DV)
Low in added sugars
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
50% protein · 1% carbohydrate · 49% fat
- Protein
- 11 g 50%
- Carbs
- 0 g 1%
- Fat
- 5 g 49%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 57% of foods
- Protein: more than 70% of foods
- Total fat: less than 39% of foods
- Carbohydrate: more than 31% of foods
- Dietary fiber: none
- Total sugars: none
- Sodium: less than 14% of foods
All nutrients (56)
Amounts for 1 serving (57 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 88.3 kcal | 155 kcal | |
| Protein | 10.7 g | 18.8 g | 21% |
| Carbohydrate | 0.268 g | 0.47 g | 0% |
| Dietary fiber | 0 g | 0 g | 0% |
| Total sugars | 0 g | 0 g | |
| Added sugars | 0 g | 0 g | 0% |
| Water | 40.1 g | 70.4 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 4.61 g | 8.08 g | 6% |
| Saturated fat | 1.12 g | 1.96 g | 6% |
| Trans fat | 0.199 g | 0.35 g | |
| Monounsaturated fat | 1.5 g | 2.62 g | |
| Polyunsaturated fat | 1.36 g | 2.39 g | |
| Omega-3 ALA | 0.076 g | 0.133 g | |
| Omega-3 EPA | 0 g | 0 g | |
| Omega-3 DHA | 0 g | 0 g | |
| Cholesterol | 42.8 mg | 75 mg | 14% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 10.8 mg | 19 mg | 1% |
| Iron | 0.667 mg | 1.17 mg | 4% |
| Magnesium | 10.8 mg | 19 mg | 3% |
| Phosphorus | 101 mg | 177 mg | 8% |
| Potassium | 149 mg | 262 mg | 3% |
| Sodium | 338 mg | 593 mg | 15% |
| Zinc | 1.74 mg | 3.06 mg | 16% |
| Copper | 0.049 mg | 0.086 mg | 5% |
| Manganese | 0.012 mg | 0.021 mg | 1% |
| Selenium | 0 mcg | 0 mcg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 7.41 mcg | 13 mcg | 1% |
| Vitamin C | 1.31 mg | 2.3 mg | 1% |
| Vitamin E | 0.074 mg | 0.13 mg | 0% |
| Vitamin K | 0 mcg | 0 mcg | 0% |
| Thiamin (B1) | 0.044 mg | 0.077 mg | 4% |
| Riboflavin (B2) | 0.133 mg | 0.234 mg | 10% |
| Niacin (B3) | 2.62 mg | 4.6 mg | 16% |
| Pantothenic acid (B5) | 0.581 mg | 1.02 mg | 12% |
| Vitamin B6 | 0.246 mg | 0.431 mg | 14% |
| Folate | 2.85 mcg | 5 mcg | 1% |
| Vitamin B12 | 0.741 mcg | 1.3 mcg | 31% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.074 g | 0.13 g | |
| Threonine | 0.405 g | 0.711 g | |
| Isoleucine | 0.443 g | 0.777 g | |
| Leucine | 0.75 g | 1.32 g | |
| Lysine | 0.839 g | 1.47 g | |
| Methionine | 0.237 g | 0.415 g | |
| Cystine | 0.116 g | 0.204 g | |
| Phenylalanine | 0.382 g | 0.67 g | |
| Tyrosine | 0.328 g | 0.575 g | |
| Valine | 0.457 g | 0.802 g | |
| Histidine | 0.267 g | 0.468 g | |
| Alanine | 0.584 g | 1.02 g | |
| Aspartic acid | 0.896 g | 1.57 g | |
| Glutamic acid | 1.57 g | 2.76 g | |
| Glycine | 0.533 g | 0.935 g | |
| Proline | 0.42 g | 0.737 g | |
| Serine | 0.416 g | 0.729 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g |
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Sources
- USDA FoodData Central record 174617(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.