Sausage, turkey, breakfast links, mild

132 calories in 2 oz, 2 links

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Calories in Sausage, turkey, breakfast links, mild
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132 calories in 2 oz, 2 links
2 oz, 2 links = 56g ≈ 0.123lb ≈ 1.98oz
2.35 calories / gram
3 Weight Watchers points
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Calorie Sources:69% fats; 28% proteins; 3% carbohydrates
Fats:10.13 g (91 calories, 18% by weight)
Carbohydrates:0.87 g (3 calories, 2% by weight)
Proteins:8.64 g (37 calories, 15% by weight)
Alcohol:~
Water:35.35 g (63% by weight)
Fat Composition:38% monounsaturated; 34% polyunsaturated; 28% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:89.60 mg
Caffeine:~
Serving Sizes: 100 g
2 oz, 2 links
Food Group:Sausages and Luncheon Meats
USDA #:7919
Related Foods: Calories in Dark Turkey Meat
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:28 mcg
Vitamin B-2:89.60 mcg
Vitamin B-3:2.07 mg
Vitamin B-5:~
Vitamin B-6:112 mcg
Vitamin B-9:2.24 mcg
Food folate:2.24 mcg
Dietary Folate Equivalent:2.24 mcg
Folic acid:~
Vitamin B-12:0.44 mcg
Added Vitamin B-12:~
Choline:18.98 mg
Vitamin C:280 mcg
Vitamin D:10
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.22 mcg
Vitamin D (D2 + D3):0.22 mcg
Vitamin E:106.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.90 mcg
Calcium (Ca):17.92 mg
Copper (Cu):61.60 mcg
Fluoride (F):~
Iron (Fe):599.20 mcg
Magnesium (Mg):8.96 mg
Manganese (Mn):~
Phosphorus (P):86.80 mg
Potassium (K):0.13 g
Selenium (Se):~
Sodium (Na):0.33 g
Zinc (Zn):1.67 mg
Cholesterol:89.60 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.87 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.64 g
Essential amino acids
Phenylalanine:0.34 g
Leucine:0.68 g
Methionine:0.25 g
Lysine:0.81 g
Isoleucine:0.45 g
Valine:0.45 g
Threonine:0.38 g
Tryptophan:95.20 mg
Histidine:0.27 g
Arginine:0.60 g
Non-essential amino acids
Alanine:0.53 g
Aspartic acid:0.83 g
Betaine:1.68 mg
Cystine:89.60 mg
Glutamic acid:1.41 g
Glycine:0.43 g
Hydroxyproline:78.40 mg
Proline:0.36 g
Serine:0.38 g
Tyrosine:0.34 g
Fats Total:10.13 g
Saturated fatty acids:2.14 g
Monounsaturated fatty acids:2.88 g
Polyunsaturated fatty acids:2.60 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]:5.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:78.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.44 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.62 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]:0.24 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.62 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:28 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.31 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.17 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]:0.12 g
[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:1.01 g
Caffeine:~
Theobromine:~
Product Type:Sausage
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_155
Did you know?...Antibiotic residues in milk result in the development of antibiotic resistance in bacteria that are prevalent in humans. This reduces the effectiveness of antibiotics used to treat human diseases.
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