Sausage, turkey, breakfast links, mild, raw: Nutrition Facts
Generic food Raw Meat
This record duplicates Sausage, turkey, breakfast links, mild, raw from another USDA dataset. Its values are kept for reference; the linked page is the main one.
Sausage, turkey, breakfast links, mild, raw contains 169 kcal per 100 g. A typical serving of 1 link (27.9 g) provides about 47 kcal.
Roughly 57% of its calories come from fat, with 41% from protein and 2% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in sausages and luncheon meats on FoodFactly, where the median is 265 kcal per 100 g across 174 foods.
100 g provides 50% of the Daily Value for Vitamin B12, 31% of the Daily Value for Niacin (B3) and 23% of the Daily Value for zinc.
The data comes from USDA FoodData Central: Foundation Foods.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 169 kcal | |
| Total fat M | 10.4 g | 13% |
| Saturated fat M | 2.5 g | 13% |
| Trans fat M | 0.1 g | |
| Cholesterol M | 78 mg | 26% |
| Sodium M | 599 mg | 26% |
| Total carbohydrates C | 0.93 g | 0.3% |
| Dietary fiber | not reported | |
| Total sugars | not reported | |
| Protein C | 16.7 g | 33% |
| Vitamin E M | 0.24 mg | 2% |
| Vitamin K M | 0.4 µg | 0.3% |
| Thiamin (B1) M | 0.047 mg | 4% |
| Riboflavin (B2) M | 0.3 mg | 23% |
| Niacin (B3) M | 5 mg | 31% |
| Pantothenic acid (B5) M | 0.95 mg | 19% |
| Vitamin B6 M | 0.34 mg | 20% |
| Vitamin B12 M | 1.2 µg | 50% |
| Choline M | 59.6 mg | 11% |
| Calcium M | 32 mg | 2% |
| Iron M | 1.2 mg | 7% |
| Magnesium M | 18.9 mg | 4% |
| Phosphorus M | 178 mg | 14% |
| Potassium M | 310 mg | 7% |
| Zinc M | 2.6 mg | 23% |
| Copper M | 0.07 mg | 8% |
| Manganese M | 0.035 mg | 2% |
| Selenium M | 12.5 µg | 23% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 41%
- Carbohydrates 2%
- Fat 57%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein16.7 gabove the median for sausages and luncheon meats (median 14.5 g)
- Fat10.4 gin the lowest quarter of sausages and luncheon meats (median 21.9 g)
- Saturated fat2.5 gin the lowest quarter of sausages and luncheon meats (median 7.4 g)
- Sodium599 mgin the lowest quarter of sausages and luncheon meats (median 962 mg)
- Protein per 100 kcal9.9 gprotein density, useful for comparing foods with different calorie levels
- Water69.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat M | 3.1 g |
|---|---|
| Polyunsaturated fat M | 3.2 g |
Amino acids (19)
| Tryptophan M | 0.15 g |
|---|---|
| Threonine M | 0.71 g |
| Isoleucine M | 0.65 g |
| Leucine M | 1.2 g |
| Lysine M | 1.4 g |
| Methionine M | 0.45 g |
| Phenylalanine M | 0.82 g |
| Tyrosine M | 0.56 g |
| Valine M | 0.65 g |
| Arginine M | 1 g |
| Histidine M | 0.42 g |
| Alanine M | 0.94 g |
| Aspartic acid M | 1.5 g |
| Glutamic acid M | 2.5 g |
| Glycine M | 0.88 g |
| Proline M | 0.77 g |
| Serine M | 0.7 g |
| Hydroxyproline M | 0.2 g |
| Cysteine M | 0.19 g |
Individual fatty acids (55)
| EPA (omega-3, 20:5 n-3) M | 0.002 g |
|---|---|
| DHA (omega-3, 22:6 n-3) M | 0.007 g |
| ALA (omega-3, 18:3 n-3) M | 0.19 g |
| SFA 4:0 M | 0.001 g |
| SFA 6:0 M | 0 g |
| SFA 8:0 M | 0 g |
| SFA 10:0 M | 0.001 g |
| SFA 12:0 M | 0.011 g |
| SFA 14:0 M | 0.081 g |
| SFA 16:0 M | 1.7 g |
| SFA 18:0 M | 0.65 g |
| SFA 20:0 M | 0.011 g |
| PUFA 20:4 M | 0.091 g |
| SFA 22:0 M | 0.005 g |
| PUFA 18:4 M | 0 g |
| PUFA 22:5 n-3 (DPA) M | 0.009 g |
| SFA 15:0 M | 0.012 g |
| SFA 17:0 M | 0.024 g |
| SFA 24:0 M | 0.002 g |
| TFA 16:1 t M | 0.002 g |
| TFA 18:1 t M | 0.084 g |
| TFA 22:1 t M | 0 g |
| TFA 18:2 t not further defined M | 0.018 g |
| PUFA 18:2 CLAs M | 0.018 g |
| MUFA 24:1 c M | 0.005 g |
| PUFA 20:2 n-6 c,c M | 0.016 g |
| MUFA 16:1 c M | 0.23 g |
| MUFA 18:1 c M | 2.8 g |
| PUFA 18:2 n-6 c,c M | 2.8 g |
| MUFA 22:1 c M | 0.013 g |
| PUFA 18:3 n-6 c,c,c M | 0.004 g |
| MUFA 17:1 M | 0.012 g |
| Fatty acids, total trans-monoenoic M | 0.086 g |
| Fatty acids, total trans-dienoic M | 0.018 g |
| Fatty acids, total trans-polyenoic M | 0 g |
| MUFA 15:1 M | 0 g |
| PUFA 22:2 M | 0 g |
| SFA 11:0 M | 0 g |
| PUFA 20:3 n-3 M | 0 g |
| PUFA 20:3 n-6 M | 0.012 g |
| PUFA 22:4 M | 0.017 g |
| PUFA 20:3 n-9 M | 0 g |
| MUFA 14:1 c M | 0.014 g |
| MUFA 17:1 c M | 0.012 g |
| MUFA 20:1 c M | 0.046 g |
| MUFA 22:1 n-9 M | 0.013 g |
| PUFA 18:2 c M | 2.8 g |
| PUFA 18:3 c M | 0.19 g |
| TFA 18:3 t M | 0 g |
| PUFA 20:3 c M | 0.012 g |
| PUFA 20:4c M | 0.091 g |
| PUFA 20:5c M | 0.002 g |
| PUFA 22:5 c M | 0.009 g |
| PUFA 22:6 c M | 0.007 g |
| PUFA 20:2 c M | 0.016 g |
Carotenoids (7)
| Tocopherol, beta M | 0 mg |
|---|---|
| Tocopherol, gamma M | 0.24 mg |
| Tocopherol, delta M | 0.68 mg |
| Tocotrienol, alpha M | 0 mg |
| Tocotrienol, beta M | 0 mg |
| Tocotrienol, gamma M | 0 mg |
| Tocotrienol, delta M | 0 mg |
Other components (12)
| Water M | 69.6 g |
|---|---|
| Nitrogen M | 2.7 g |
| Ash M | 2.4 g |
| Energy C | 706 kJ |
| Vitamin K (Menaquinone-4) M | 36.6 µg |
| Vitamin K (Dihydrophylloquinone) M | 0 µg |
| Choline, free M | 1.6 mg |
| Choline, from phosphocholine M | 46.4 mg |
| Choline, from phosphotidyl choline M | 1 mg |
| Choline, from glycerophosphocholine M | 2.1 mg |
| Betaine M | 8.1 mg |
| Choline, from sphingomyelin M | 8.4 mg |
Source of the nutrition information
- USDA FoodData Central: Foundation Foods, record 746783. License: CC0 1.0 (U.S. public domain). Source record dated December 16, 2019. Imported November 8, 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.