The nutritional value of sausage

Sausage is a long cylindrical tube-shaped food made by using very old food production and meat preservation techniques to mince the animal's meat into clay and then into the casing. Chinese sausages have a long history. There are also many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that the sweet taste is sweet, and the Sichuan taste is spicy. In the past, sausages were made year-round ago, and now sausages can be eaten at any time of the year. However, eating homemade sausages during the New Year has become a custom in many parts of the South and has remained until today. The longest sausage in the world was on December 27, 2008. In Bucharest, Romania, chefs made a 392-meter-long sausage with 70 kilograms of meat and garlic, breaking the world record.

Per 100 grams of sausage nutrients

: Energy 508 kcal protein 24.1 g fat 40.7 g carbohydrate 11.2 g cholesterol 82 mg thiamine 0.48 mg riboflavin 0.11 mg

Niacin 4.4 mg Vitamin E 1.05 mg Calcium 14 mg Phosphorus 198 mg Potassium 453 mg Sodium 2309.2 mg Magnesium 52 mg Iron 5.8 mg Zinc 7.61 mg

Selenium 8.77 μg Copper 0.31 mg Manganese 0.36 mg

The above data are referenced from the "Chinese Food Composition Table (2002)" published by the Center for Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention. The above data is for reference only and must not be used for any other purpose.