Smoked link sausage, pork

209 calories in 1 link (4" long x 1-1/8" dia)

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Calories in Smoked link sausage, pork
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209 calories in 1 link (4" long x 1-1/8" dia)
1 link = 68g ≈ 0.150lb ≈ 2.40oz
3.07 calories / gram
6 Weight Watchers points
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Calorie Sources:83% fats; 17% proteins
Fats:19.20 g (173 calories, 28% by weight)
Carbohydrates:0.12 g
Proteins:8.15 g (35 calories, 12% by weight)
Alcohol:~
Water:38.41 g (56% by weight)
Fat Composition:46% monounsaturated; 39% saturated; 15% polyunsaturated
Trans Fat :0.16 g
Dietary Fiber:~
Cholesterol:41.48 mg
Caffeine:~
Serving Sizes: 100 g
1 link (4" long x 1-1/8" dia)
1 link, little (2" long x 3/4" dia)
Food Group:Sausages and Luncheon Meats
USDA #:7074
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:142.80 mcg
Vitamin B-2:122.40 mcg
Vitamin B-3:1.90 mg
Vitamin B-5:360.40 mcg
Vitamin B-6:115.60 mcg
Vitamin B-9:0.68 mcg
Food folate:0.68 mcg
Dietary Folate Equivalent:0.68 mcg
Folic acid:~
Vitamin B-12:0.45 mcg
Added Vitamin B-12:~
Choline:41.55 mg
Vitamin C:~
Vitamin D:29
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.75 mcg
Vitamin E:170 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):7.48 mg
Copper (Cu):115.60 mcg
Fluoride (F):~
Iron (Fe):401.20 mcg
Magnesium (Mg):7.48 mg
Manganese (Mn):6.80 mcg
Phosphorus (P):0.11 g
Potassium (K):0.33 g
Selenium (Se):12.44 mcg
Sodium (Na):0.56 g
Zinc (Zn):890.80 mcg
Cholesterol:41.48 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.12 g
Dietary Fiber:~
Sugars Total:0.64 g
Fructose:~
Galactose:~
Glucose/Dextrose:0.48 g
Lactose:~
Maltose:~
Sucrose:0.16 g
Starch:~
Proteins Total:8.15 g
Essential amino acids
Phenylalanine:0.57 g
Leucine:1.15 g
Methionine:0.40 g
Lysine:1.18 g
Isoleucine:0.65 g
Valine:0.72 g
Threonine:0.63 g
Tryptophan:0.14 g
Histidine:0.47 g
Arginine:0.99 g
Non-essential amino acids
Alanine:0.96 g
Aspartic acid:1.38 g
Betaine:1.22 mg
Cystine:0.16 g
Glutamic acid:2.26 g
Glycine:1.06 g
Hydroxyproline:0.14 g
Proline:0.76 g
Serine:0.62 g
Tyrosine:0.47 g
Fats Total:19.20 g
Saturated fatty acids:6.33 g
Monounsaturated fatty acids:7.62 g
Polyunsaturated fatty acids:2.46 g
Trans fatty acids:0.16 g
Trans-monoenoic:0.10 g
Trans-polyenoic:47.60 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.23 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.94 g
Heptadecanoic/Margaric [17:0]:47.60 mg
Octadecanoic/Stearic [18:0]:2.07 g
Eicosanoic/Arachidic [20:0]:27.20 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.38 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.11 g
[18:1 cis]:7 g
[18:1 trans]:0.10 g
Eicosenoic/Gadoleic [20:1]:0.12 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:2.16 g
[18:2 t,~]:~
[18:2 t,t]:47.60 mg
Octadecatrienoic/Linolenic [18:3]:0.11 g
[18:3 Ω-3 c,c,c]:0.11 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:88.40 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:40.80 mg
[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:2.11 g
Caffeine:~
Theobromine:~
Product Type:Smoked
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1Cq
Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
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