Saltie Public Food Database

Berkshire Pork Coarse Spicy Sausage

🌶️
Brand Jfc
UPC Code 011152054926
Data Source USDA

Nutrition Facts

Package Weight 8 oz/226.8 g
Serving Sizes 2 links (56g)
links
Calories 160
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 30mg 10%
Sodium 490mg 21%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 13g 26%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2 links of Berkshire Pork Coarse Spicy Sausage are 9% in carbs, 63% in fat, and 28% in protein.

carbs: 9%
fat: 63%
protein: 28%

Carbs to Weight Ratio

The carbs to weight ratio of Berkshire Pork Coarse Spicy Sausage is 7%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Berkshire Pork Coarse Spicy Sausage is estimated to be 46%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

: Berkshire Pork, Water, Salt,potato Starch, Dextrose, Partially Hydrogenated Soybean Oil, Brown Sugar, Red Pepper, Paprika, Sodium Phosphates, Sugar, Soy Sauce (Water, Wheat, Soy Bean And Salt), Non Fat Dry Milk, White Pepper, Monosodium Glutamate, Sodium Nitrite, Sodium Acetate, Spices, Autolyzed Yeast Extract, Sodium Diacetate, Sodium Erythorbate, Sodium Caseinate, Tapioca Maltodextrin, Rendered Bacon Fat And Cooked Bacon (Cured Pork With Water, Salt, Sugar, Sodium Phosphates, Sodium Nitrite And Smoke Flavor), Torula Yeast, Natural Flavor (With Smoke Flavor), Garlic Powder. Onion Powder, Soy Flour, Wheat Gluten, Maltodextrin, Gum Arabic, Disodium Inosinate, Disodium Guanylate.

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