In 100 g (Grams) of Sausage, Italian, pork, mild, cooked, pan-fried there is 32 IU of Vitamin A, IU.

link grams (g) kilograms (kg) 100 grams (g) ounce pound

Sausage, Italian, pork, mild, cooked, pan-fried

Sausage, Italian, pork, mild, cooked, pan-fried is a type of Sausages and Luncheon Meats. The most significant nutrients in Sausage, Italian, pork, mild, cooked, pan-fried are listed below.

Water	50.58 g	50.58	g
Energy (calorie)	324 kcal	324	kcal
Energy (joule)	1355 kJ	1355	kJ
Protein	18.4 g	18.4	g
Total lipid (fat)	26.4 g	26.4	g
Ash	2.76 g	2.76	g
Carbohydrate, by difference	1.86 g	1.86	g
Fiber, total dietary	0 g	0	g
Sugars, total	1.42 g	1.42	g
Sucrose	0 g	0	g
Glucose (dextrose)	1.42 g	1.42	g
Fructose	0 g	0	g
Lactose	0 g	0	g
Maltose	0 g	0	g
Galactose	0 g	0	g
Calcium, Ca	13 mg	13	mg
Iron, Fe	1.25 mg	1.25	mg
Magnesium, Mg	19 mg	19	mg
Phosphorus, P	152 mg	152	mg
Potassium, K	339 mg	339	mg
Sodium, Na	801 mg	801	mg
Zinc, Zn	2.4 mg	2.4	mg
Copper, Cu	0.074 mg	0.074	mg
Manganese, Mn	0.036 mg	0.036	mg
Selenium, Se	17.5 µg	17.5	µg
Vitamin C, total ascorbic acid	0 mg	0	mg
Thiamin	0.346 mg	0.346	mg
Riboflavin	0.263 mg	0.263	mg
Niacin	6.279 mg	6.279	mg
Pantothenic acid	0.838 mg	0.838	mg
Vitamin B-6	0.371 mg	0.371	mg
Folate, total	4 µg	4	µg
Folic acid	0 µg	0	µg
Folate, food	1 µg	1	µg
Folate, DFE	1 µg	1	µg
Choline, total	61.8 mg	61.8	mg
Betaine	5.9 mg	5.9	mg
Vitamin B-12	0.9 µg	0.9	µg
Vitamin B-12, added	0 µg	0	µg
Vitamin A, RAE	10 µg	10	µg
Retinol	10 µg	10	µg
Carotene, beta	0 µg	0	µg
Carotene, alpha	0 µg	0	µg
Cryptoxanthin, beta	0 µg	0	µg
Vitamin A, IU	32 IU	32	IU
Lycopene	0 µg	0	µg
Lutein + zeaxanthin	0 µg	0	µg
Vitamin E (alpha-tocopherol)	0.25 mg	0.25	mg
Vitamin E, added	0 mg	0	mg
Vitamin D (D2 + D3)	1 µg	1	µg
Vitamin D	41 IU	41	IU
Vitamin K (phylloquinone)	3.4 µg	3.4	µg
Fatty acids, total saturated	9.028 g	9.028	g
4:0 butanoic, butyric fatty acid	0.006 g	0.006	g
6:0 hexanoic, caproic fatty acid	0.001 g	0.001	g
8:0 octanoic, caprylic fatty acid	0.003 g	0.003	g
10:0 decanoic, capric fatty acid	0.017 g	0.017	g
12:0 dodecanoic, lauric fatty acid	0.017 g	0.017	g
14:0 tetradecanoic, myristic, common saturated fatty acid	0.33 g	0.33	g
15:0 monounsaturated fatty acid	0.013 g	0.013	g
16:0 hexadecanoic, palmitic fatty acid	5.638 g	5.638	g
17:0 heptadecanoic, margaric fatty acid	0.069 g	0.069	g
18:0 octadecanoic, stearic fatty acid	2.861 g	2.861	g
20:0 eicosanoic, arachidic fatty acid	0.063 g	0.063	g
22:0 saturated fatty acid	0.01 g	0.01	g
24:0 saturated fatty acids	0.002 g	0.002	g
Fatty acids, total monounsaturated	11.622 g	11.622	g
14:1 monounsaturated fatty acid	0.005 g	0.005	g
15:1 monounsaturated fatty acid	0 g	0	g
16:1 undifferentiated, hexadecenoic, palmitoleic	0.579 g	0.579	g
16:1 cis monounsaturated fatty acid	0.572 g	0.572	g
16:1 t monounsaturated fatty acid	0.007 g	0.007	g
17:1 monounsaturated fatty acid	0.058 g	0.058	g
18:1 undifferentiated	10.685 g	10.685	g
18:1 cis	10.615 g	10.615	g
18:1 trans	0.069 g	0.069	g
20:1 eicosenoic, gadoleic	0.286 g	0.286	g
22:1 undifferentiated, docosenoic, erucic	0.009 g	0.009	g
22:1 c saturated fatty acid	0.009 g	0.009	g
22:1 t saturated fatty acid	0 g	0	g
24:1 monounsaturated fatty acids	0.001 g	0.001	g
Fatty acids, total polyunsaturated	4.928 g	4.928	g
18:2 undifferentiated	4.267 g	4.267	g
18:2 n-6 c,c	4.217 g	4.217	g
18:2 conjugated linoleic acid (CLAs)	0.03 g	0.03	g
18:2 t not further defined	0.02 g	0.02	g
18:3 undifferentiated, octadecatrienoic, linolenic	0.184 g	0.184	g
18:3 n-3 c,c,c (ALA)	0.179 g	0.179	g
18:3 n-6 c,c,c	0.005 g	0.005	g
18:3i	0 g	0	g
18:4 octadecatetraenoic, parinaric	0 g	0	g
20:2 n-6 c,c	0.21 g	0.21	g
20:3 undifferentiated	0.062 g	0.062	g
20:3 n-3	0.028 g	0.028	g
20:3 n-6	0.035 g	0.035	g
20:4 undifferentiated, eicosatetraenoic, arachidonic	0.122 g	0.122	g
20:5 n-3 (EPA)	0.007 g	0.007	g
22:4 polyunsaturated fatty acids	0.044 g	0.044	g
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic	0.024 g	0.024	g
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic	0.004 g	0.004	g

Nutrients in Sausage, Italian, pork, mild, cooked, pan-fried