Sausage (italian, pork, mild, raw) nutrition facts

100 grams of sausage, italian, pork, mild, raw contain 290 calories, 14 g of protein, 3 g of carbohydrates and 24 g of fat. It is an excellent source of vitamin B12 (42% DV), niacin (B3) (36% DV), protein (28% DV) and selenium (21% DV). Most of its calories (76%) come from fat.

Nutrition Facts
Calories290
% Daily Value*
Total fat 24.3 g31%
Saturated fat 8.62 g43%
Trans fat 0.12 g
Cholesterol 69 mg23%
Sodium 563 mg24%
Total carbohydrate 2.97 g1%
Dietary fiber 0 g0%
Total sugars 1.19 g
Protein 13.9 g28%
Calcium 12 mg1%
Iron 1.77 mg10%
Potassium 211 mg4%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 19%Carbs 4%Fat 76%
290calories
13.9 gprotein
2.97 gcarbs
24.3 gfat

Values shown for 100 g.

Rich in

  • Vitamin B1242%
  • Niacin (B3)36%
  • Protein28%
  • Selenium21%
  • Riboflavin (B2)18%
  • Zinc17%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin A0 µg0%
Vitamin C0 mg0%
Riboflavin (B2)0.23 mg18%
Niacin (B3)5.8 mg36%
Vitamin B121 µg42%

Minerals

NutrientAmount% DV
Calcium12 mg1%
Iron1.77 mg10%
Potassium211 mg4%
Magnesium16 mg4%
Phosphorus126 mg10%
Zinc1.91 mg17%
Copper0.06 mg7%
Manganese0.03 mg1%
Selenium11.3 µg21%

Fats

NutrientAmount% DV
Saturated fat8.62 g43%
Trans fat0.12 g-
Monounsaturated fat11 g-
Polyunsaturated fat4.39 g-

Other

NutrientAmount% DV
Water56.4 g-
Caffeine0 mg-
Alcohol0 g-

How it compares to other sausages and luncheon meats

Per 100 gSausage (italian, pork, mild, raw)Category averageDifference
Calories290255+14%
Protein13.9 g15.3 g-9%
Total carbohydrate2.97 g3.58 g-17%
Total fat24.3 g19.8 g+23%
Dietary fiber0 g0.1 g-100%
Total sugars1.19 g1.03 g+16%
Sodium563 mg997 mg-44%

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Source: USDA FoodData Central, SR Legacy, FDC ID 171631. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.