Sausage, beef, cured, cooked, smoked

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
53560 Water
26910 Total lipid (fat)
14110 Protein
11440 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
6030 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3860 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3000 ASH, TOTAL
1530 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1131 Sodium, Na
960 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
880 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
176 Potassium, K
105 Phosphorus, P
90 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
90 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
67 Cholesterol
60 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
13 Magnesium, Mg
7 Calcium, Ca
3.19 Niacin
2.8 Zinc, Zn
1.76 Iron, Fe
0.14 Riboflavin
0.11 Vitamin B-6
0.05 Thiamin
0.00186 Vitamin B-12

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