Blood sausage
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 379 kcalEnergy
- 14.6 gProtein
- 34.5 gFat
- 1.29 gCarbohydrate
| Nutrient | Per 100 g | 4 slices | Source field |
|---|---|---|---|
| Energy | 379 kcal | 379 kcal | 1008 Energy |
| Energy (kJ) | 1,584 kJ | 1,584 kJ | 1062 Energy |
| Protein | 14.6 g | 14.6 g | 1003 Protein |
| Fat | 34.5 g | 34.5 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 13.4 g | 13.4 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 15.9 g | 15.9 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 3.46 g | 3.5 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 120 mg | 120 mg | 1253 Cholesterol |
| Carbohydrate | 1.29 g | 1.3 g | 1005 Carbohydrate, by difference |
| Sugars | 1.29 g | 1.3 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 680 mg | 680 mg | 1093 Sodium, Na |
| Potassium | 38 mg | 38 mg | 1092 Potassium, K |
| Calcium | 6 mg | 6 mg | 1087 Calcium, Ca |
| Iron | 6.4 mg | 6.4 mg | 1089 Iron, Fe |
| Water | 47.3 g | 47.3 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 4 slices | 100 g | 379 | 14.6 | 34.5 | 1.3 | 1.3 | 0 | 680 |
| 1 slice, round (2-1/4" dia x 1/8" thick) | 8 g | 30 | 1.2 | 2.8 | 0.1 | 0.1 | 0 | 54 |
| 1 slice, loaf shape (5" x 4-5/8" x 1/16") | 25 g | 95 | 3.6 | 8.6 | 0.32 | 0.32 | 0 | 170 |
| 1 cubic inch | 18 g | 68 | 2.6 | 6.2 | 0.23 | 0.23 | 0 | 122 |
| 1 cup, NFS | 138 g | 523 | 20.1 | 47.6 | 1.8 | 1.8 | 0 | 938 |
| 1 slice, NFS | 25 g | 95 | 3.6 | 8.6 | 0.32 | 0.32 | 0 | 170 |
| Quantity not specified | 60 g | 227 | 8.8 | 20.7 | 0.77 | 0.77 | 0 | 408 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:171618
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Processed meat
- Preparation
- as sold
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Blood sausage (official name from the source)
- Français: Boudin noir (machine-translated, confirmed by a second independent pass)
- Deutsch: Blutwurst (machine-translated, confirmed by a second independent pass)
- Italiano: Sanguinaccio (machine-translated, confirmed by a second independent pass)
- Español: Morcilla (machine-translated, confirmed by a second independent pass)
Related foods
- Pork sausage, link/patty, cooked, pan-fried
- Turkey breast, sliced, prepackaged
- Pepperoni, beef and pork, sliced
- Roast beef, deli style, prepackaged, sliced
- Bologna, meat and poultry
- Salami, dry or hard, pork, beef
- Mortadella, beef, pork
- Frankfurter, low sodium
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:171618" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.