Sausage, pork, fried
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed vegetable protein, spices and water. Sausages pricked and placed in a non-stick fry pan and fried gently without added fat, turning frequently for 16 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 pork sausages (2x thin Conroys, 1x thick Conroys, 1x thin Woolworths Country Style, 1x thin Cresta Small Goods, 1x thick Deli) purchased from supermarkets/butchers in Adelaide in 1988 (AGAL Processed Meats Program). Fatty acids were imputed from grilled pork sausages.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.4 |
| Energy | |
| Omega-6 | 1.41 |
| Omega-3 | 0.13 |
| Protein | 0.13 |
| Total Fat | 20 |
| Total Fructose | 0.1 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0.3 |
| Sucrose | 0.2 |
| Maltose | 0.2 |
| Lactose | 0 |
Meat and Meat Products
Processed Meats
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