Sausage, smoked, pork, pre-cooked, reheated, reduced fat

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
59500 - Water
16379.999999999998 - Protein
13540 - Total lipid (fat)
5677 - Fatty acids, total monounsaturated
5238 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
4969 - FATTY ACIDS, SATURATED, TOTAL
3096 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2710 - ASH, TOTAL
2314 - FATTY ACIDS, POLYUNSATURATED, TOTAL
1971 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1589 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1280 - Sugars, total
680 - Sodium, Na
670 - Sucrose
560 👎 Glucose (dextrose)
463 - Potassium, K
314 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
193 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
145 🏆 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
130 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
129 - Phosphorus, P
108 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
72 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
63.36 - Cholesterol
51 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
51 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
50 👍 Fructose
39 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
39 - FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
33 - FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
14 👎 Magnesium, Mg
9 👍 Calcium, Ca
3.4 👍 Niacin
1.28 👎 Zinc, Zn
0.58 👎 Iron, Fe
0.405 👍 Thiamin
0.138 👍 Riboflavin
0.137 - Vitamin B-6
0.042 - Copper, Cu
0.024 - Manganese, Mn
0.01911 👎 Selenium, Se
0.000437 👍 Vitamin B-12
0.000331 👍 Vitamin D

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