White sausage

Meat

Item Rating: 41/100

1 serving (100 grams) contains 297 calories, 15.0 grams of protein, 25.0 grams of fat, and 1.5 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		707.1
% Daily Value*
Total Fat		59.5 g	76%
	Saturated Fat	23.8 g	119%
	Polyunsaturated Fat	0 g
Cholesterol		166.7 mg	55%
Sodium		1904.8 mg	82%
Total Carbohydrates		3.6 g	1%
	Dietary Fiber	0 g	0%
	Sugars	1.2 g
protein		35.7 g	71%
Vitamin D		0 mcg	0%
Calcium		47.6 mg	3%
Iron		2.9 mg	16%
Potassium		476.2 mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

🧈 High saturated fat

🍞 Low carbs

Source of Calories

Fat: 535 cal (77.3%)

Protein: 142 cal (20.6%)

Carbs: 14 cal (2.1%)

About White sausage

White sausage, also known as Weisswurst in German cuisine, is a traditional Bavarian sausage made primarily from finely minced veal and fresh pork back bacon, seasoned with parsley, lemon, and mild spices. It is typically pale in color due to its lack of nitrates or curing processes and is traditionally enjoyed in the morning with pretzels and sweet mustard. A typical serving of white sausage provides protein (approximately 11-13g per 100g) and small amounts of essential vitamins and minerals, such as vitamin B12, iron, and zinc, but it is relatively high in fat and sodium, contributing to its flavor. It is not a low-calorie food, averaging around 250 calories per 100g depending on preparation, so portion control is advised when integrating it into a balanced diet.

Health Benefits

• Provides a good source of high-quality protein (11-13g per 100g), essential for muscle repair and maintenance.
• Contains iron (0.7mg per 100g), which is important for red blood cell formation and oxygen transport in the body.
• Rich in vitamin B12 (about 0.8mcg per 100g), necessary for nerve health and DNA synthesis.

Dietary Considerations

Allergens: Contains pork, milk (if dairy-based casing or ingredients are used)

Suitable for: High-protein diets, low-carb diets (if consumed in moderation)

Not suitable for: Vegetarian diets, vegan diets, low-sodium diets (due to high sodium content), kosher diets, halal diets

Selection and Storage

Store white sausage in the refrigerator at or below 4°C (40°F) and consume within 24 hours if fresh and uncooked. If frozen, keep it at -18°C (0°F) and thaw in the refrigerator before cooking.

Common Questions About White sausage Nutrition

Is white sausage high in protein?

Yes, white sausage is a good source of protein, typically containing around 12-15 grams of protein per 100 grams. The exact amount can vary depending on the recipe and ingredients used, as white sausage often includes a blend of pork and veal.

Can I eat white sausage on a keto diet?

White sausage can be compatible with a keto diet as it is relatively low in carbohydrates, usually containing around 1-2 grams of carbs per serving. However, you should check the specific brand or recipe for added starches or fillers that may increase the carb content.

Are there any health concerns with eating white sausage?

White sausage is high in sodium, often containing 600-800 mg per serving, which may be a concern for individuals monitoring their salt intake. Additionally, it is relatively high in saturated fat, so it should be eaten in moderation if you are following a heart-healthy diet.

What is the recommended portion size for white sausage?

A typical serving size for white sausage is one link, approximately 75-100 grams, which provides around 200-250 calories. Pairing it with vegetables or a light salad can help balance the meal nutritionally.

How does white sausage compare to other types of sausage?

White sausage, often made with pork and veal and seasoned with mild spices, is softer and less spicy compared to other varieties like chorizo or Italian sausage. It also tends to have a lower fat content than some types of sausage but may not be as robust in flavor due to its milder seasoning.

Data Sources & Scientific References