Sausage, beef, fried
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and water. Sausages pricked and placed in a non-stick fry pan and fried gently without added fat, turning frequently for 14 minutes. Sausages drained on absorbent paper after cooking.
The majority of nutrients including proximates, vitamins and minerals were derived from a composite of 6 samples of beef sausages (1x thin BBQ beef (butcher), 2x thin beef (butcher), 1x thick Country Style (Woolworths), 1x thick Cresta Small Goods, 1x thick The Sausage Shop. purchased from supermarkets/butchers in Adelaide in 1988 (AGAL Processed Meats Program). Folates were imputed from grilled sausages (2005). Fatty acids were imputed from a composite of 10 purchases of beef sausages grilled without oil/fat after purchase, purchased nationally from a supermarket or butcher store in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - Key Foods Program). Trace elements were derived from a composite of 10 beef sausages purchased nationally from supermarkets (1x NSW, 2x SA, 2x WA, 2x NT, 3x ACT) in 2004 (22nd ATDS). Heavy metals were derived from the analysis of 9x beef sausages (19th and 20th ATDS).
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 2.2 |
| Energy | |
| Omega-6 | 0.44 |
| Omega-3 | 0.12 |
| Protein | 0.12 |
| Total Fat | 17.9 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0.1 |
| Sucrose | 0 |
| Maltose | 0.2 |
| Lactose | 0 |
Meat and Meat Products
Processed Meats
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