Blood Sausage Nutrition Facts

379 calories in 4 slices

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Calories in Blood Sausage
Blood sausage
379 calories in 4 slices
100g ≈ 0.220lb ≈ 3.53oz
3.79 calories / gram
10 Weight Watchers points
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Calorie Sources:82% fats; 16% proteins; 1% carbohydrates
Fats:34.50 g (311 calories, 35% by weight)
Carbohydrates:1.29 g (5 calories, 1% by weight)
Proteins:14.60 g (62 calories, 15% by weight)
Alcohol:~
Water:47.30 g (47% by weight)
Fat Composition:49% monounsaturated; 41% saturated; 11% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.12 g
Caffeine:~
Serving Sizes: 100 g
4 slices
Food Group:Sausages and Luncheon Meats
USDA #:7005
Related Foods: Calories in Beef Sausage
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Calories in Pork Sausage
Calories in Turkey Sausage
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:130 mcg
Vitamin B-3:1.20 mg
Vitamin B-5:600 mcg
Vitamin B-6:40 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:1 mcg
Added Vitamin B-12:~
Choline:72.80 mg
Vitamin C:~
Vitamin D:52
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):1.30 mcg
Vitamin E:130 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):6 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):6.40 mg
Magnesium (Mg):8 mg
Manganese (Mn):10 mcg
Phosphorus (P):22 mg
Potassium (K):38 mg
Selenium (Se):15.50 mcg
Sodium (Na):0.68 g
Zinc (Zn):1.30 mg
Cholesterol:0.12 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.29 g
Dietary Fiber:~
Sugars Total:1.29 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:1.30 g
Starch:~
Proteins Total:14.60 g
Essential amino acids
Phenylalanine:0.82 g
Leucine:1.39 g
Methionine:0.20 g
Lysine:1.05 g
Isoleucine:0.32 g
Valine:1.02 g
Threonine:0.57 g
Tryptophan:0.18 g
Histidine:0.71 g
Arginine:0.68 g
Non-essential amino acids
Alanine:1.05 g
Aspartic acid:1.35 g
Betaine:2.20 mg
Cystine:0.18 g
Glutamic acid:2.12 g
Glycine:0.91 g
Hydroxyproline:~
Proline:1 g
Serine:0.68 g
Tyrosine:0.34 g
Fats Total:34.50 g
Saturated fatty acids:13.40 g
Monounsaturated fatty acids:15.90 g
Polyunsaturated fatty acids:3.46 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.62 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.30 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.41 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.88 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:15 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.26 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.31 g
Caffeine:~
Theobromine:~
Product Type:Blood
Weight Watchers Points:10 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...A cow has 4 stomachs. They are: the rumen, where the food is first stored, the reticulum where food that has been more thoroughly chewed is stored once the cow has chewed the cud and has swallowed it; the omasum where extra water is squeezed out, and finally the food goes to the abomasum. Some of the digested food is then stored in the cow's udder where it is made into milk.
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